The Spaghetti Carbonara I cooked today took me 15 weeks to make. This may sound ridiculous, as it normally only takes a few minutes. But this time I made the Guanciale myself. You can find the recipe here.
This project started over 15 weeks ago when I ordered 2 fresh pig cheeks from my trusted local butcher. I salted them, added sugar and spices and put everything in vaccuum bags. I stored them in my fridge for 3 weeks then let them soak in water for 1 hour. Afterwards I hanged them in my cellar.
Spending the last warm days of Summer in the forrest always feels magical. The first trees start to turn yellow and orange, there are mushrooms growing everywhere, you’ll see the last berries ripen on the bushes, you’ll find nuts and wild herbs growning everywhere. I think it’s the best time of the year for a chef, because there is an abundance of amazing ingredients. The products of late summer are on their peak of ripeness, the first fall products start to appear on the market. It’s the season of game and venison. And it is the start of truffle season.
A few years ago I ate an incredible plate of spicy sesame noodles in a small chinese restaurant. Since then I’ve been trying to recreate this dish and I am pretty statisfied with what I came up with. They taste almost like I the original dish. At least like the taste I remember.
Eggs Benedict is the perfect breakfast treat. A combination of a buttery hollandaise sauce, runny egg-yolks, crispy bread, salty ham, and some fresh chives makes it the ideal hangover meal. A salad on the side can even alter it into a light and tasty lunch or dinner. This is my unique way of preparing eggs Benedict.
Earlier today I decided to make Brioche Buns and now I am eager to share my recipe with you. These fluffy, yeasty, buttery, and slightly sweet buns carry an incredible shiny and golden crust. Not only are they the perfect burger buns, they can be additionally savored with some butter or strawberry jam.