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.
Tag: farm to table
Homemade Chicken Stock with a Pressure Cooker
Every year we make a big batch of homemade chicken stock with chicken backs from our local farmer. With just a few simple ingredients and a pressure cooker, you can fill your pantry with jars of liquid gold.
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.
Smoked Beef Brisket on a Charcoal Grill
Smoked Texas-style brisket done low and slow on a charcoal grill. This recipe uses a simple 3-ingredient rub, cherrywood smoke, butcher-paper wrapping, and an overnight rest for tender slices with great bark and flavour.
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.
Seafood Lasagna with Ricotta
This recipe is Ralph’s sea treasure version to our Meaty Cheesy Lasagna. He made the lasagna noodles and fresh ricotta from scratch, but to save time you can replace both with store-bought alternatives. Ralph likes to use fresh tomatoes for added moisture, even though in winter they don’t have much flavour. He also prefers ricotta…