Kaninchen in Estragon-Senf-Sauce/ Rabbit Mustard Tarragon Sauce


Mir schmeckt vieles sehr gut, aber das Kaninchen und speziell die Sauce war der Hammer!

Ich wollte auf den Markt, der immer mehr Überraschungen birgt, hatte aber wenig Geld zum Ausgeben und außerdem keine richtige Idee. Ich wußte, daß es zwei Händler dort gibt, die Kaninchen verkaufen. Kaninchen gehört zu den preiswerten Fleischsorten, dementsprechend bekam ich ein halbes Kaninchen für etwas mehr als 5 €.

Dazu kam ein Bund Suppengrün und ein Bund Estragon vom sehr preiswerten Pfälzer für insgesamt € 1.50. Wein zum ablöschen hatte ich noch zuhause. Senf auch, wenn auch nur Löwensenf. Sahne kaufte ich auf dem Weg nach Hause.

Ich hab dann sicherheitshalber ein paar Rezepte gegoogelt und blieb bei einem von Kaquu hängen, das er ich weiß nicht wann im essen und trinken gepostet hatte.

Das Rezept klang gut, nur hatte ich dieses Mal keinen Hühner- und Kalbsfond, sondern eine selbstgekochte Gemüsebrühe.

Ich hab das Fleisch in vier Teile geteilt, gewürzt mit Salz und Pfeffer, im Bräter langsam Farbe nehmen lassen, herausgenommen, dünn mit Löwensenf eingepinselt und beiseite gestellt, 2 kleingehackte Schalotten und 2 Knoblauchzehen, auch gehackt, angehen lassen. Die wurden dann mit einem 1/4l Weißwein abgelöscht.

Dann kam soviel Brühe in den Bräter, daß die dazugelegten Kaninchenteile halb bedeckt waren. 4 Zweige Estragon kamen auch noch dazu. Deckel drauf, bei 200 C etwa 90 Minuten im Ofen garen. Ich habs geschafft, das Fleisch dreimal zu wenden. Danach kam es heraus und ein halber Becher Sahne hinzu. Ich hab die Sauce dann vom Bräter in einen Topf umgefüllt, damit es etwas schneller mit dem reduzieren geht.

Zwischendurch hab ich die unfertige Sauce probiert und gemerkt, daß die der Hammer ist! Sie war schon sehr gut gewürzt, der Estragon gab eine Fenchelnote dazu, die ungemein gut zum milden Fleisch gepasst hat, und das Schmorgut verbesserte durch die Säfte die Sauce nachhaltig. Dazu kam, daß das schmoren mit Deckel ein saftiges Fleisch bewirkte, bei Kaninchen keine Selbstverständlichkeit.

Ich hab am Schluß die Kaninchenteile nochmal schnell in die Sauce gelegt, um sie aufzuwärmen, und noch einen Teelöffel Speisestärke verarbeitet um etwas mehr Bindung zu bekommen.

Ich weiß, dieses Gericht ist ein beliebtes französisches Bistrogericht (und natürlich auch eines, was Madame Sonntags auf den Tisch stellt), jetzt weiß ich ich auch, warum! Kaninchen Senf Estragon 4

Dazu gab es den Rest des sehr guten Kartoffel-Artischocken-Tomaten Ragouts, das sehr gut gepasst hat.

Kaninchen Senf Estragon 3

I found a fresh rabbit at the market as well as some tarragon and decided to make a famous french bistro dish (after I had verified it with Google).

For 2 servings

1/2 rabbit or 2 hind legs

2 shallots, 2 cloves garlic, chopped

vegetable broth or chicken broth (I made mine myself)

1/2 container sweet cream

salt, pepper

bunch of tarragon

mustard

1 teaspoon corn starch

sauté the rabbit parts until golden, remove and reserve, add shallots and garlic, sauté until translucent, deglaze with glass of dry white wine. Thinly brush rabbit with mustard and add to dutch oven, add enough broth to cover the meat halfway, add 4 sprigs of tarragon, close the lid and place in a 400 F oven (200 C) for roughly 90 minutes.

When tender, remove rabbit parts, reduce the sauce after adding half a container of sweet cream (4 fl. oz.).

Season to taste (mine didn’t need anything). Bind sauce with a little corn starch and water mix.

Serve.

I combined it with the very delicious leftover combination of potatoes, artichokes and tomatoes from the day before.

I highly recommend this dish- rarely has something this simple tasted this good! Rightfully a french bistro classic.

Kaninchen Senf Estragon 1 (1)

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Artischockensalat


The PX in Paul-Revere-Village in Karlsruhe closed in 1995. After a few years of being closed, there were various attempts to integrate a store in the space. The third try, by my count, resulted in ‘Maxikauf’, an Edeka spin-off run by a man who owns 2 more stores, another one in Karlsruhe, yet another on the outskirts. The stores have much of the standard Edeka selection, but have one thing in common otherwise.

They cater to a Russian population that lives in Karlsruhe and environs. Ironically, what used to be the American community in Karlsruhe has been densely populated by Russians, many of them of German descent who were welcomed back under Helmut Kohl.

I like going to this store from time to time. It has the largest smoked fish selection in Karlsruhe as well as about 20 fixture feet of vodka. In the summer they have the largest and least expensive watermelons, tomatoes and dill. Not to forget cucumbers, salt pickles and other Russian favorites. In the wintertime cabbage is king.

But today I went there thinking I would buy some fresh mushrooms to make a creamy Knödel with creamed mushrooms for Ms. B, when I got side-tracked by a wonderful deal: They had young artichokes for 49 cents a piece, a price unheard of in these parts, even at the market.

Having said before that artichokes must be my favorite vegetable food bar none, I scarfed up five of ’em for a salad.

Artischockensalat2

To make the salad I prepared some artchokes by cutting off the top two thirds of the leaves, taking off everything leafy at the bottom and using a hollowing device to scoop out the hay. After this I dropped them in lemony water.

Then I pared down the stalk to about an inch and peeled it. In the end I quartered the pared artichokes and put them in salted lemon water.

I cooked them for 20 minutes and threw them into cold water to stop them from cooking (and discoloring).

There were a few vine tomatoes from foreign lands I chopped and added to the salad bowl. A pinch of salt and pepper, juice from half a lemon along with a tablespoon of vinegar and three tablespoons of olive oil.

The artichokes were fried in olive oil, a finely chopped shallot and a clove of garlic, also finely chopped.

Then I added them to the tomatoes. Parsley is a must in my book for a salad like this, and the unchopped leaves look particularly good, I think.

Artischockensalat--(3)

The store had some pretty incredible deals on  semi-processed seafood, and so I walked out with a good pound of breaded

octopus rings. The instructions said to deep-fry them, I baked them for 25 minutes instead.

Together, this was a welcome breather from the winter fare that gives me the food blues sometimes.

Filled Zucchini Pork Tenderloin Green Peppersauce


We had a Birthday party to attend on Saturday, and I was looking for something to prepare in advance for Sunday, because we usually get home too late to have a lot of time to spend in the kitchen. Anyway, I found these cute round zucchinis and thought I might fill them. I know its not exactly high season for tomatoes, eggplant and the like, but frankly I’m already tired of cabbage, brussels sprouts and wintry roots, so a ratatouille as filling sounded good. I cut the top off of the zucchini and used a ‘parisienne’ (a small scoop tool) to remove the flesh. This was cut into smaller pieces as was an eggplant, 5 cherry tomatoes an onion and two cloves of garlic. I sautéed the minced onion and garlic first, adding the zucchini and eggplant pieces next. After cooking this for a few minutes the tomatoes were next to go.  I also added 2 inches of tomato  paste from a tube before adding a generous swallow of Noilly Prat, a vermouth used in cooking. I then put a lid on the pan and cooked that for about five minutes until all the vegetables were tender.

In the meantime the hollow round zucchinis wound up in my trusty Braun steamer for fifteen minutes, enough to soften them.

I let them cool off and filled them with the ratatouille mixture after grating Parmesan over it and adding freshly dried thyme and marjoram and salt and pepper to it.

On Sunday all I had to do was to pop them in the oven for thirty minutes at 180 C.

Zucchini-gefüllt

The unlikely match for these stuffed vegetables was small steaks of pork tenderloin fried and finished in the oven, with a sauce made from chopped shallots, white wine and cream. For the extra flavor I deglazed the frying pan with the white wine before adding the cream and then finally about one heaping tablespoon of green peppercorns.

The individual elements tasted good, but didn’t really come together. Ms. B. remarked that the zucchini was relatively boring and could have been improved by the addition of ground beef.

I would agree, but that would of course be a different dish. It would improve the texture though, and the mouthfeel as well.

But, for a Sunday dinner, I’ve had worse. Can’t win ’em all.

Zucchini-Schweinelende-Pfef

The elbow noodles were an addition to Ms. B’s plate. I enjoyed the dish sans pasta.

Wok Rind Brokkoli Paprika Frühlingszwiebel Pilze


Zwischen den Jahren hab ich nochmal auf den Markt geschafft, dieses Mal auf den Stefanplatz, der den Vorteil hat, ein, zwei Händler zu haben, die am Gutenbergplatz keinen Stellplatz haben. Dazu gehört ein kleiner Laden mit einer Fischräucherei und ein Hähnchen- und Geflügelgeschäft, das sich auf High End Ware spezialisiert hat, soll heißen französische Label Rouge Ware, Sonderangebote wie Wachteln gefüllt mit Morcheln und ähnliches mehr.

Ich war versucht, ein Perlhuhn zu nehmen, entschied mich aber dann doch für meinen Wild- und Fischhändler, der mir zu einem Rumpsteak vom Charolais Rind riet.

Bei einem lokalen Stand holte ich eine grüne Paprika, einen Bund Frühlingszwiebel, 2 Karotten und einen kleinen Brokkoli.

Diese Gemüse wurden geputzt und in bissgerechte Stücke geschnitten.

Wokgemüse

Das Rumpsteak wurde von allem Fett und allen Sehnen befreit und in dünne Streifen geschnitten. Die Streifen wurden in einer Ingwer-Knoblauch-Schalotten-Sojasaucenmischung mariniert.

Mariniertes Rind

Dann hab ich 1,5 Tassen Basmatireis aufgesetzt. Der brauchte etwa 20 Minuten, mit drei Tassen Wasser und einer Prise Salz,  danach wurde er einfach mit Deckel ruhen gelassen.

Der Wok wurde kräftig angeheizt  und mit 3 El Rapsöl und ein paar Spritzern Sesamöl vorbereitet.

Zuerst kamen die Brokkoliröschen hinein. Ich hab sie etwa eine Minute offen gebraten, danach denDeckel drauf für 2 Minuten. Durchschwenken.

Als nächstes die Karotten, dann die Frühlingszwiebeln anbraten. Danach das in Ingwer, Knoblauch, Sojasauce marinierte Fleisch anbraten, die Pilze dazu, durchschwenken, dann nett anrichten. (z.B. auf Reis oder einem Reisring).

asiatische Pilze

Ich habe rote Chilischoten in Scheiben geschnitten und serviert. Allerdings ist nicht jeder auf scharf geeicht, deshalb leg ich meistens noch extra welche dazu.

Ausgewokt

Ein Nachzügler/ An earlier post


Shocked as I was by my GF’s announcement that I was starving her, I turned a new leaf (and fed her).
The proof is in the pudding, or rather the picture of the scallops on a bed of spinach. The spinach had shallots and garlic as a base, there was nutmeg and a bit of cream. The second batch of shallots were fried in brown butter to be soft in the middle (like me). To this went a swig of Noilly Prat, some white wine and another swig of cream. Then some fish fumet to add some substance. Mind you, there wasn’t much sauce, just twice the amount you see on the picture. But I think it tasted good and looked decent. The tomatoes add visual contrast and a good complement to the spinach. The plate is an heirloom from my mom and I always thought it looked good with fish (rather than meat, must be the color). It’s Tuesday night and I’ve got the rest of the week off. LET’S CELEBRATE!!!

http://kuechenblogs.de/

A Classic, Revisited


I had bought an Alsatian free-range chicken Saturday, which I turned into a lemon chicken a la ‘Arthur’s Tochter’, a blogger I like to follow. She says she first became aware of the recipe in a book bei Alfred Biolek, one of Germany’s cooking show pioneers, but says it could have originated with Marcella Hazan. The discussion is pointless, since the process of stuffing juicy lemons into a chicken cavity is not so out-of-this-world as not to have been thought up by regular folks preparing something with a twist. The question is merely who first recorded the recipe.
Anyway, even this text is pointless, because as I readied my camera, it first whirred, then whined and then died. No picture.
This Sunday night dinner is an attempt to salvage what was left of the weekend’s delicious foods.I had a pound each of white and green asparagus.
Peel the white and cut off 1/2 an inch of the ends. The green only need it’s last third peeled. I then cut the stalks into thirds and put them in a pot with 1 inch water, salt, sugar and lemon juice. Bring to a boil and cook the asparagus until tender with a little bite.

1/2 pound of mushrooms (Champignons)
2 shallots
butter
1 leftover breast of chicken in different sized pieces.
leftover chicken gravy .25l
cream

Basmati rice
cook the rice in the usual way (2x water, 1x rice, salt simmer 20 minutes)

for the gravy dice the shallots, fry in butter, deglaze the pan with Noilly Prat, add the leftover chicken stock and cream. I used about 100 ml of cream of 32%. After that I added the mushrooms and the chicken pieces/shreds to warm them.

To put the dish together, I made a ring of rice (I own a wooden shaper). I added the separately cooked asparagus, then topped it with the chicken mushroom gravy mixture. To thicken the sauce a little bit, I used a teaspoon of cornstarch mixed with a little cold water.
This was quite good, with the base of course being the chicken stock. I had cooked chicken stock from scratch a few weeks ago and had portioned it in freezebags. I used the last of these bags today. To make the stock from scratch is completely worth it, I can only recommend it.

The quantities described here would have fed four, but we are two. So I get it tomorrow as lunch-pretty fancy!