Fennel Stuffed with Shrimp on Potato-Saitling Brunoise
Here I am again - the longer blog break is due to the eventful workday and the many private projects, but not the lack of cooking, eating and writing.
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Here I am again - the longer blog break is due to the eventful workday and the many private projects, but not the lack of cooking, eating and writing.
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Finally, another home evening! I quickly head to the Superbiomarket after work and buy supplies for two American soups I found this morning while browsing Garland’s Lodge.
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Gleanings: The idea for this salad came to Lena while planning our fish menu.
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A hard day’s night - after a hard day of meetings, the third in a row, I need a quick, relaxing meal in the evening that will also re-energize me a bit.
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The main course today is a classic in our house, refined and alienated by a few tricks from e&t 12/06.
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Left over from fish shopping yesterday: 1/2 smoked trout 4 smoked shrimps, which the fish shop probably marinates and then smokes itself (i got them as a frequent buyer incentive).
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Years ago we had a Chinese restaurant in Frankfurt’s Kiez (which, as we now know, are almost all Vietnamese) that went beyond the uniform glutamate porridge.
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