An elevated take on Beef Wellington, this beef tenderloin with forcemeat in puff pastry features perfectly seared tournedos wrapped in a delicate layer of forcemeat, duck pâté, and golden puff pastry.
Category: Food and Wine Experiences
Explore recipes for food and wine experiences. Elevated meals for entertaining family and friends or preparing a special meal just for you.
Elegant Smoked Salmon and Avocado Roll Appetizer
Ralph created this elevated salmon-and-avocado roll for one of the appetizers we served this past New Year’s Eve during a gastronomic feast with friends, but it’s delicious any day of the year.
Smoky Duck Breasts on a Charcoal Grill (with Charred Tomatoes)
Smoky duck breasts, seasoned with herbes de Provence and grilled over charcoal, combine tender meat, crisp skin, and the aroma of open-fire cooking. Grilled tomatoes add a sweet, charred balance over fresh arugula and soft mozzarella. Top with freshly grated Parmesan and a drizzle of olive oil for a simple yet elegant dish where smoky, savoury, and fresh flavours come together beautifully.
A Farm to Table Guide in Stormarn, Germany
As we strive to prepare meals using the freshest and most local ingredients, ideally sourced from local farmers, we’ve come to regularly frequent several places since moving to the Stormarn area in 2011. So, we decided to create a list to share with others and support our local farmers and farming communities—to give them the recognition they rightly deserve and hopefully new customers.
Ein Farm to Table Leitfaden für Stormarn, Deutschland
Wenn Du auf der Suche nach Hofläden und Wochenmärkten in Stormarn bist, um die frischesten, saisonalsten und regional erzeugten Lebensmittel zu finden, bist Du hier genau richtig. Seit wir hierhergezogen sind, besuchen wir regelmässig unsere Lieblings-Wochenmärkte und Feinkostläden, um Zutaten für die Gerichte auf unserem Blog zu besorgen. Mit der Zeit haben wir beschlossen, diese…
Moroccan-spiced Leg of Lamb
Our friends had us over dinner and served Moroccan Chicken Tagine, a delicious stew made with chicken, Moroccan spice, olives, orange peel, and more made in a tagine (a clay cookware).
To our delight, they gifted us a bag of the Moroccan spice blend they used in the dish, which we have since used on chicken legs and this recipe for leg of lamb.
Flame-grilled Salmon with a Nordic Rub
This flame-grilled salmon recipe features a Nordic rub—moist, flavourful, and layered with earthy, smoky notes. Easy to make on a BBQ or charcoal grill, it’s perfect for sharing with friends.
Grilled ‘Edelstück’ Lamb Ribs
Lamb ribs from a unique cut are grilled to a herby, smoky perfection and are just as enjoyable the next day, served cold.
Meeting the Mother City
[Note: This entry is not a recipe blog but a part of our new ‘Food and Wine experiences’ category.] Ralph and I recently returned from a two-week stay in Cape Town and the surrounding breathtaking region of Cape WineLands. It was my first and hopefully not my last time there. The weariness from a 14…
Peri Peri Chicken on a Charcoal Grill
Smoky Portuguese Peri Peri chicken grilled over charcoal with bright lime citrus and just the right heat. A bold, flavourful twist for summer BBQs.