gerd.muller Posted February 23, 2009 Share Posted February 23, 2009 For all the Food-Fanatics around you! While on the road to my restaurant, I thought about to post some of my favorite recipes. I hope you will enjoy this topic! If you have any questions or need the exact quantity indication of a recipe, just let me know! Part One: Spicy Cream-Soup of Celery and Apples with Potato-straw and Shrimp-Kebab (shown Below) Homemade Tagliatella with Asparagus, Roquette and glaced Cherry-Tomatoes The original venetian "Tiramisu" Sesame-crusted Salmon with Thai-Aromatics on a Salad with Coconut Cream Dressing Vitello Tonato with shrimp-vegetable-vinaigrette Strawberry Cheesecake with lime and ginger Open Eggplant Lasagna Panini "Pugliese Style" with homemade fries Truffeaux Cake with Belgian White Chocolate Original Bavarian Farmers Bread It´s freaky snowing outside today and I think that soup can warm you up from inside. It´s easy to prepare, you don´t have to do much shopping and believe me, you´ll love it!!!!! Just two words: ...awesome tasty! Enjoy! Serve with a grilled Shrimp-Kebab and the fried Potato-Stripes. Finally mix in the cream until you have a rich and creamy soup. Taste the soup and flavor with salt (if nescessary!) and Honey. Ad the fine minced peel of a lemon and let it cook up for one more time! When the vegetables in the soup are done, mix the soup until you can´t see any single parts and it´s smooth and creamy. ... and fry them in Peanut-oil until they are gold-brown and crispy. Attention: that takes only a very short moment! Let them dry on a kitchen-tissue. Meanwhile you can slice a potato into thin stripes... ... and let it cock at low heat for 45 minutes. Then fill up with the Fish-Broth... Put in a glass of Calvados (French Apple Brandy, use Apple- or white Grape-Juice when you are cocking for kids) and let it reduce completly. ...and finally the Apples. Stir this for another 5 minutes. ...throw in the Potatoes, ... ..then ad the Celery,... ... and after that some Chillie-flakes. It deppends on you, how hot you want to enjoy you soup, but be careful, Chillie-flakes get very intensive when roasted in fat. Stir the onions and the chillies for about 5 minutes, ... First put the chopped onions into the hot butter, ... Melt some Butter in a not to hot Pot and wait until it foams. First of al you have to peel and chop the onions, the celery and the potatoes. Here´s all you need: Apples, Onions, Celery, Butter, Potatoes, Cream, some Honey, Salt, chemical untreated Lemon, sun-dried Chillie-Flakes, Nutmeg, a little bit of Calvados (Apple-Brandy, if you prepare that soup for children use Apple-juice), Fish-Broth and some Shrimps. So, while leaving the house and it was still snowing, i passed by the farmers market to get some Ingredients. ...with that freaky cold weather, a warm and rich soup is the best you can have to get back on track! Link to comment Share on other sites More sharing options...
BeemerBoy Posted February 23, 2009 Share Posted February 23, 2009 Awesome! I think this thread is gonna be pretty popular, Gerd. That dish looks tasty, and that Breitling is pretty sweet too. Cooking with Joe has some serious competition now. Link to comment Share on other sites More sharing options...
SharkTums Posted February 23, 2009 Share Posted February 23, 2009 Wow, super cool idea, and I'm sure this thread will be very popular! Keep it up! Link to comment Share on other sites More sharing options...
Meteornotes Posted February 23, 2009 Share Posted February 23, 2009 Awesome idea for a thread. I'll have to try and make that, as it looks really good! dt Link to comment Share on other sites More sharing options...
Hercules Posted February 23, 2009 Share Posted February 23, 2009 Awesome job so far! I've been meaning to post my vegan cooking thread for about a year now. Maybe I'll get around to it at some point! Link to comment Share on other sites More sharing options...
ParkTrips Posted February 23, 2009 Share Posted February 23, 2009 I'm done. Link to comment Share on other sites More sharing options...
SharkTums Posted February 23, 2009 Share Posted February 23, 2009 ^No no! See, it's all different! This thread is about real cooking and perhaps learning something. Your threads are more about watching to see if you blow yourself up or get food poisoning! Link to comment Share on other sites More sharing options...
BeemerBoy Posted February 23, 2009 Share Posted February 23, 2009 ^ Exactly. You're just going to have to step up your game a bit, Joe. The next report needs to have a least one necessary 911 call. Link to comment Share on other sites More sharing options...
terrancew_hod Posted February 23, 2009 Share Posted February 23, 2009 ^Joe should make some creative shortcuts with established recipes... similar to this: Recipe: Red-Wine Pot Roast with Porcini. http://www.epicurious.com/recipes/food/views/Red-Wine-Pot-Roast-with-Porcini-233926 Review: http://www.epicurious.com/recipes/food/reviews/Red-Wine-Pot-Roast-with-Porcini-233926?pg=9 Made it for my girlfriend and this was absolutely horrible. I substituted Welch's Grape juice for the wine because my girlfriend is Moslem. I couldn't find Porcini mushrooms so I used B&B canned mushrooms. Also I was out of tomatos so I substituted a cup of V8 juice and being out of onions and garlic, I just tripled the amount of celery. Also the store was out of chuck roast so I had to use skirt steak. It had to be the worst meal ever. Do not make this recipe! We can have a "Goofus and Gallant"-style approach to recipes here! Terry Link to comment Share on other sites More sharing options...
Meteornotes Posted February 23, 2009 Share Posted February 23, 2009 If there is no more Cooking With Joe, the universe might as well just shut down right now. dt Link to comment Share on other sites More sharing options...
BeemerBoy Posted February 23, 2009 Share Posted February 23, 2009 Gerd, if you're wondering what we're all talking about, here's a fine example of your "competition." Link to comment Share on other sites More sharing options...
gerd.muller Posted February 23, 2009 Author Share Posted February 23, 2009 Hey Scott, thanks for introducing me to my "competition", I really was allready wondering what you guys are talking ´bout. But I have to say, CwJ is awesome, he should do that professionally on TV an he´ll gonna make an awesome amount of money! Being at the restaurant right now, I showed CwJ to my Sous-chef and my Patissier, and they are still standing loud laughing in my office. I´m lucky you like this thread, hope I can update it soon with some more recipies. Gerd. Link to comment Share on other sites More sharing options...
Yellow Jacket Posted February 23, 2009 Share Posted February 23, 2009 Gerd, How do you make your fish broth? Also, a translation note for Americans: What he called celery is also known as celeriac. You want the root vegetable not the green stalks. Link to comment Share on other sites More sharing options...
Sean Menefee Posted February 24, 2009 Share Posted February 24, 2009 This thread is awesome is so many ways. Thanks for sharing Gerd, please continue to do so as your time allows. Cheers, -Sean PS... This is probably my favorite CwJ edition below: http://www.themeparkreview.com/forum/viewtopic.php?t=47964&highlight=cooking+joe Link to comment Share on other sites More sharing options...
TheHulk Posted February 24, 2009 Share Posted February 24, 2009 I might give that a try sometime, and I'm lovin this thread. I'll be checking up on it each time I'm on. Link to comment Share on other sites More sharing options...
gerd.muller Posted February 24, 2009 Author Share Posted February 24, 2009 Gerd,How do you make your fish broth? Fish broth is very easy to do: Chop some celery stalks, an onion and a little bit of garlic. Stir it, together with some Mustard-seeds, Coriander-seeds, some chilli flakes and a little bit of crushed Juniper in hot native olive oil but don´t let it get brown. Add some vermouth and some Pastis (Anisette, you can replace the alcohol with some Apple-juice when cocking for kids!) and let it reduce completely. Then fill up with cold water and add plenty of Fischbones (but not the skin), we always have plenty of fishbones at the restaurant because we get fresh fish daily and we cut the filets out of them, if you don´t have, ask your fish dealer, he can give them to you! Put in a chopped untreated lemon (with the skin!) and let that cock with very, very low heat for about 2 hours. Throw away the white foam that covers the broth from time to time. Filter the broth trough a very fine strainer and flavor with salt. You can do the broth in advance and freeze it in small ice-cube-forms, so you have it at home, every time you need some. Link to comment Share on other sites More sharing options...
ParkTrips Posted February 24, 2009 Share Posted February 24, 2009 Aw you could have at least posted one that turned out good. Gerd, if you're wondering what we're all talking about, here's a fine example of your "competition." Link to comment Share on other sites More sharing options...
TheRapidsNerd Posted February 24, 2009 Share Posted February 24, 2009 Cooking with Joe is TPR staple. To remove that staple would leave painful holes.... Ok, totally screwed THAT up. Translation: Cooking with Joe must conitnue. I demand it. Bryan, that's my demand. Convince Joe that CwJ must stay. Back to topic, I also demand more GLSoC....and do you ship internationally? Link to comment Share on other sites More sharing options...
gerd.muller Posted February 24, 2009 Author Share Posted February 24, 2009 Back to topic, I also demand more GLSoC....and do you ship internationally? I´m so awful sorry, but: I don´t ship! ...but to your demand, here´s a new episode: Part 2: The ultimate "Taste of Spring-Pasta": Homemade Tagliatella with Asparagus, Roquette and glaced Cherry-Tomatos There´s still snow outside, but I hardly need spring! Luckily my Grocer gave me a phone-call in the morning and told me that the first fresh green asparagus has arrived! That sounds good to me! ...that Pasta-dish really makes my Day!!! ENJOY! The smell that reaches your nose when you add the Parmeggiano is so fantastic!!!!! Dish the Pasta on a platte and put the glaced cherry-tomatoos on top of the noodles. Garnish with some roquette and add some fresh shredded Parmeggiano. Mix the Tagliatella with the sauce. Mix it very well until the sauce sticks on the noodles! Add some butter to your sauce to make it creamy, let it melt while stiring, but don´t let it cook anymore No Joke: To see, if fresh Pasta is done, smash it against your (very clean) wall-tile. When it sticks there: Ready!!! Cook the Tagliatella meanwhile, but be carefull, fresh pasta only takes 2-3 minutes until it´s "al dente"... Then put in the chopped roquette, and fill up with vegetable-broth. Don´t let it cook too long! Add the asparagus-pieces and the tomato-slices and stir for 2-3 minutes. Fry the onions, the carrots and the garlic, but don´t let it get brown! Pour some native olive-oil into a pan and let it get not to hot! ... and put them into the hot oven for 10 minutes. ... flavor with sea-salt and honey, ... Melt some butter in a pan, throw in the cherry tomatos, .... ... then cut of the fibrous ends of the asparagus and cut the asparagus in fingerthick pieces. Chop half of the roquette, ... Mince the garlic but remove the inner green sprout, that´s the one thing that makes you breath smelling bad! ...do so with the onion! Cut the carrot into really small cubes, ... Remove the seeds and cut the tomato into slices. Put it quickly into some ice-water, so you can peel of the skin very easily! Boil it in hot water for 20 seconds until you see that the skin will get loose. On to the sauce: Take a Roma-Tomato and cut it in crosswise on the top. Then put the Tagliatelly aside on a flour-covered survace. Fold the Dough to the middle two times and cut it into small stripes! ...when you´re done with that, you don´t have to go to the gym tonight! But believe me, the taste is it worth it!!! Then, roll out the dough real thin! Leave the bag with the dough in the fridge for about an hour. it will get smoother and much easier to roll out. Cut the dough into 2-3 parts, roll it until it get´s a smooth surface and put it in a plastic bag. Then you have to knead the dough very well, if it still sticks on your table´s surface, add some flour! Knead it for about 4-5 minutes, the longer you do that, the better your pasta will soak the taste of the sauce! Pour all the ingredients together and add as much water until you get a compact Dough. But first to the Tagliatella: All you need is some flour, wheat-powder, one egg, native olive-oil, a little bit of salt and some water That´s how you can see, that you get fresh asparagus: cut into the end with your fingernail and when some liquid is coming out, you can be sure, that your asparagus isn´t older than one day! And he didn´t promiss to much! Fresh asparagus, green and tasty roquette and some really sweet and tasty cherry-tomatos. ...but 480 hp and a free road really start to make my day! I´m just going to pass by my grocer to get some fresh veggies for the restaurant! I really hate this cold weather, even when there are some rays of sun shinig trough the clouds,.... Link to comment Share on other sites More sharing options...
terrancew_hod Posted February 24, 2009 Share Posted February 24, 2009 I should send this thread to my roommate, the " Chilean Rachel Ray". He loves watching people cook and enjoy new recipes. Great thread! Terry "Stuck watching the Food Channel when my roommate's home" Weaver Link to comment Share on other sites More sharing options...
Hercules Posted February 24, 2009 Share Posted February 24, 2009 Gerd - How many people do you normally serve on a given night at your restaurant? Link to comment Share on other sites More sharing options...
gisco Posted February 24, 2009 Share Posted February 24, 2009 What we need is for CWJ to try one Gerd's recipes! Link to comment Share on other sites More sharing options...
SharkTums Posted February 24, 2009 Share Posted February 24, 2009 ^I was thinking the same thing!!! Link to comment Share on other sites More sharing options...
Hercules Posted February 24, 2009 Share Posted February 24, 2009 Oh boy, we all know how Joe is with following recipes...... which would make that idea AMAZING! Link to comment Share on other sites More sharing options...
gerd.muller Posted February 24, 2009 Author Share Posted February 24, 2009 Gerd - How many people do you normally serve on a given night at your restaurant? It depends on the day. Weekdays we offer Business-lunch and we serve around 50 to 70 people during lunchtime. The Evenings from Monday to Wednesday are a little bit calmer, we serve around 50 people, but then, from Thursday to Saturday, the evening-service really kicks-ass, each table is occupied 2-3 times a night and we serve about 150 guests a night, double it in summertime, because the restaurant has a big garden with waterfront dining. In addition to that, my restaurant does the catering for the club I own, that means about 300 servings of fingerfood each Thursday, Friday and Saturday night. Link to comment Share on other sites More sharing options...
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