Pork Belly for Uschi! Supper Club Recap Frankfurt March 21


1503.1_Uschi_CoverHave you ever been to a hair salon for dinner? 15 guests enjoyed this experience two weeks ago, when my friends from  the Ceci n’est pas un restaurant supper club – featuring yours truly – hit Uschi’s hair salon in Frankfurt and served up a fabulous 5 course dinner amidst mirrors, vanity tables and hairdressing supplies after closing time. Continue reading

Putting some (literal) Heart back into my Cooking: 10-Spice Beef Heart Stew

Beef Heart Stew with 10 Spices @ bragnbutter.wordpress.comI almost cannot believe it has been four weeks since I last wrote something for this blog. May – that’s M-a-y, the entire month – has passed and I haven’t gotten around to sitting down and thinking about what I cooked or ate in writing and sharing it with you once. Actually, I haven’t gotten around to cooking a lot to begin with. May was incredibly busy for me, so I mostly ‘prepared something to eat’ rather than ‘cooking’ – really spending time in the kitchen, coming up with recipes, letting my mood and intuition guide me, and enjoying the process of pottering around amidst my spices, pots and pans. I missed it. A lot. So I was very happy to find myself back in the kitchen this last weekend, for a crazy marathon of concept cooking and getting back in touch with the heart of my home.

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The Week’s Eats in Fast Forward: Triple Tuna, Salmon on Vanilla Risotto, Beef Pearls & Pasta and something for a Pav♥a-Lova

1402.2_coverThis last week has been FRANTIC, with intentional caps lock. And additional exclamation mark. After a never ending workday on Monday, work on my desk kept piling higher by the minute I was at the office on Tuesday. The rest of the week until now: no different. So why, you might wonder, are there four images above, indicating four recipes to follow, and not just one as usual? Have I gone mad? Not entirely.

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Spice Route Scented Pork Belly

1312.1_coverI know, this is a bit groundhog-day: Just the other week I put a whole turkey in the oven, this week it is a piece of pork belly – carniporn galore. But somehow, especially this time of the year, the old-fashioned business of having a roast in the oven and having the aromas permeate the kitchen (or the whole house for that matter) seems to provide a sense of coziness and succor that I need and crave. Continue reading