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Heinrich`s Cuisine

Phatt pasta sauce a la Hein

1 handful Rocket salad (funny word for ?Rauke?)
1 large onion in slices
1 large sweet red pepper in small pieces
plenty of garlic (4-5)
3 teaspoon white whine
3 teaspoon tomato purree
4 teaspoon soy sauce
4 teaspoon aceto balsamico (dark italian vinnegar)
2 teaspoon cream
olive oil, salt, pepper, chilli, oregano

take the onion and garlic and fry it for two minutes in a pan. add the pepper and stir for three more minutes. Mix all the things which have a ?teaspoon? together and put it in the fan. cook for five more minutes. add salt, pepper, chilli, oregano after your liking. mix the sauce with pasta and add the rocket salad.


drink italian white whine to it and listen to italian music or jazz.

Bon Appetito Compadres...!
 
Thanks for the recipes, Heinrich!

I will try them both, they both sound delicious!
Is there something else you can put in the potato salad, instead of beer?
 
anytime simba.

maybe you can use brandy or whine instead of beer. but it?s best with a good beer!
 
how to fuck up a marvellous piece of meat:


hello ladies,

cooking isn?t always fun and cooking is far away from being a feast when you use the wrong ingredients. That was the lesson i?ve learned on sunday. I had this fine filet of turkey hen (about 1 kg). To have a decent meal of course you have to marinate such a big piece of meat for about 24 hours...

when i usually do that i go with a classic marinade made of for example red whine, garlic, pepper, thyme, basil or oregano.

this time i wanted to try something different: i made a marinade containing white whine & apple juice, a bit of lemon juice, pepper, basil and cumin.

i usually like to play around with spices which aren?t used that often therefore i took the cumin. about 2 teaspoons full. well, what can i say, maybe the marinade would have done it without the cumin but with it? The aftertaste of the roast was something that came near to the taste of pure evil. don?t know if i took too much of it, don?t know if it was the combination with basil or maybe the juice but it was not good. My wife had this great look on her face which was a mixture of a smile and an expression showing somethin like ?oh my god! was that alive before you cooked it and if yes how long is it dead?"

what do we learn?

1. sometimes it?s better to have a neat recipe at hand (you can be sure that people tried the food and you are not the first to have done it)

2. don?t experiment too much in the kitchen (especially when holy sunday lunch with your family is seriously endangered!)

3. if you disregard points 1 & 2 you better have a nice dessert ready (i hadn?t!)

4. never fuck with cumin

Heinrich over & out
 
Jesus!!!!! Hein!!!!! I had to read this three times before I understanded that it is NOT description of unsuccessful sex..... :-?
 
it took some time time but then i finally got your post voodl. you know there?s more to the internet than porn and movies...

:)

for example there are cooking recipes...
 
...and who (other than germans) would get the german word ?Kreuzk?mmel? for ?cumin? (cumin all over your face, ifyouknowwhatimean)?
 
sorry pal, no joking around in my kitchen!

...and: me too


Heinrich said:
(cumin all over your face, ifyouknowwhatimean)?
Click to expand...

i liked that one

:lol:
 
Heinrich said:
...and who (other than germans) would get the german word ?Kreuzk?mmel? for ?cumin? (cumin all over your face, ifyouknowwhatimean)?
Click to expand...
Aktually I didn't even know what Kreuzk?mmel was before I looked it up at wikipedia...
 
Uh, and by the way, I usually don't like potato salad, but your recipie is extraordinary!
 
thanks peter, glad you liked it.

btw: I didn?t give up hope for the use of ?Kreuzk?mmel?:

It is essential for making ?Falafel? (and I only did those with a bag of spice blend ?falafel? :) )

and

Chili con Carne! I usually do this only with oregano, laurel and of course lots of chilli (powder and the little evil shrinkly red ones) but as i just read in my new mexican recipes book it ususally goes with a big heap of cumin (interesting fact here: chili con carne is not a mexican recipe, meaning no old big mexican mama probably ever would cook this tourist stuff)

so, as we say in germany: Den Mutigen geh?rt die Welt!

:)
 
I feel the urge for something asian. My problem is however, I don't like fungi or seafood, and most asian recipies contain at least one of them.

Any ideas?

PS
And by asian, I don't mean japanese recipe, I like my food cooked ;)
 
asian urge? let?s see.


first i imagine something for a bigger round coming from mongolia:

the name of the dish does remind of a klingon war cry...


Khorkhog

Ingredients
1 Lamb cut into small pieces still on the bone
1 basket of onions chopped coarsley
seasonings to taste (also needed is a large urn and many small stones that have been heated in a fire) rice
cooking broth

Directions
Mix the lamb pieces and onions together. fill the urn with alternating layers of the lamb mixture and the hot stones until full, cover the urn and leave it alone for a few hours.
When finished, remove stones, scoop out lamb and onion mixture and serve over rice with cooking broth.

:)


second: now we go for a serious recipe, i think it?s chinese

it?s easy. it hasn?t any fish or fungi (isn?t fungi italian?) and (most importantly): it?s yummy!


Chinese Garlic Chicken

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
4 monkey tails (optional)
Hot cooked rice

Sauce

1 teaspoon crushed chili paste (or more, to taste)
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Directions
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Drink white wine to it (cos white wine usually works with chinese food).

dunno what the chinese say but we germans say: Guten Appetit!
 
btw: if you don?t get any monkey tails you can leave them out. it?s probably chinese humor anyway...

:)
 
Yeah, they looked funny at the asian market when I asked for them...
 
time for a quick and easy recipe...

White Chicken a la Faneditgeek

for two persons you need:

2 chicken breasts
1 cup creme fraiche
1 cup dry white wine
3 shallots in small rings
a heap of fresh chives
salt, pepper


put the chicken (after getting rid of possible ugly parts) in a casserole. mix the creme fraiche with the wine and the shallots and season it with s&p. toss the whole thing over the chicken and put it in the oven for about 45 minutes. either you add the chives to the other ingredients or you put them on the dish when it comes out of the oven.

Serve with a nice salad and white bread and of course drink white wine to it.

La?t es euch schmecken!


btw Throw: take huge mushrooms instead of chicken (it?s better with chicken) and slice them in halves...
 
Mushrooms are at their best when fried in olive oil until soft. The resulting mix of oil & mushroom juices is sumptuous. Of course, you can use any type of oil, but olive oil is best because of the flavour. For even more flavour, fry it at the same time as an onion.

Mum's Stew: If you boil some chopped vegetables, blend a small amount and pour it into a pot of boiled sausages (with the stock), you'd be surprised how effective it is. I'd recommend parsnips, carrots, brocolli and barley in the vegetable mix. You don't even have to use a large amount of barley to bulk out a stew properly.
 
Ghostcut said:
Mum's Stew: If you boil some chopped vegetables, blend a small amount and pour it into a pot of boiled sausages (with the stock), you'd be surprised how effective it is. I'd recommend parsnips, carrots, brocolli and barley in the vegetable mix. You don't even have to use a large amount of barley to bulk out a stew properly.
Click to expand...

niiice. what kind of sausage do you suggest?


and: you are absolutely right about olive oil. to me it?s simply the greatest oil in the world. I usually get a big canister from my parents in law. since they live in greece and have lots of olive trees they know how to make a really great oil. you can?t buy this anywhere in germany (doesn?t matter how much you want to pay) in this quality...
 
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