Stay-at-home-dude Kitchen Tour 2013 - Schwäbisch Hall

Hi Dudes,

I have arrived in Schwäbisch Hall, my final destination on my kitchen tour 2013. Feels good to come back home to the city were I was born. The last event took place at a LAN party at Jochen's place. It felt like being transported back to the past, playing old school games, hanging out with friends and staying up all night long. Because we were 14 people, I decided to prepare lasagne. As dessert I made vanilla ice cream with raspberries and roasted almonds. I think everybody enjoyed it.

At the end of my tour I wish everybody a happy christmas and some pleasant days with your families. On my tour I have thought about a couple of new ideas for my blog for 2014. Many thanks again to all hosts and all the support on my tour. It was a trip I will never forget.

 

Stay-at-home-dude Kitchen Tour 2013 - Stuttgart

Hi Dudes,

on Friday I arrived in Stuttgart and stayed in the kitchen of Dani and Bernie. Domi joined the kitchen team and we had a relaxed evening with a lot of good food and drinks. A big thank you for hosting this event!







We prepared a 3 course menu starting with a "Flädlesuppe", a swabian soup made of bouillon and pancake stripes, and followed by the main dish trout with herbs and ricotta-spinach dumplings.
As dessert we made baked apples with vanilla ice cream. After the dessert Bernie offered a selection of different whiskies.

Stay-at-home-dude Kitchen Tour 2013 - Konstanz

Hi Dudes,

now I am back again in my old shared flat in Konstanz. Feels good to come back. I spent more than 2 years in this flat together with Marc and Eric. So today I will cook in  a kitchen I am used to. Let's see how it works out and how the results are. 

But first I take a walk trough the old city center and the christmas market. Than I will meet Andre to buy all the ingredients for dinner. Unfortunately, it's so foggy that I can not take good pictures. Instead I add some of my photo library. Stay tuned for the kitchen story and the recipes. 

And here is what we prepared for dinner in Konstanz. We startet with a fennel-curry soup with salmon, followed by an Indonesian style grilled chicken with lemon-chili crust and tagliatelle, chicory and parsnip. For dessert I prepared apple-blueberry cream with almond crumbles.

We had a good time together and I thank Marc and Patrick for hosting this dinner. Also many thanks to Andre and Andre for joining the action. It was a nice to have you all around. I decided to add the preparation of every dinner, when I have reached my parents place. Tomorrow I will head on to Stuttgart. Be ready!

Stay-at-home-dude Kitchen Tour 2013 - Freiburg

Hi Dudes,

yesterday I arrived in the charming city Freiburg. I have spent here 12 months at the Fraunhofer ISE working on my thesis and as a research assistant. I had so much good memories when I arrived with the bus from Karlsruhe. For me Freiburg is one of the most livable city in Germany! I climbed the Münster of Freiburg, walked through the city and drove on the mountain "Schauinsland".  On its peak we had an amazing view into the valley and the winter sunset.

Together with Matze and Jan we cooked in Jan's kitchen. Our plan was to watch the latest Warren-Miller's ticket to ride skiing movie (www.skitheworld.de) at the CinemaxX Freiburg at 8 pm. The movie was the perfect inspiration for the winter season that has just begun. Because of this we did not had much time to prepare food.

But luckily, I brought some pieces of the cheesecake from Karlsruhe with me. As a main dish we than prepared a pistachio-risotto with fish and vegetables. It was the shortest kitchen-stay on my tour.

Jan opened a premium bottle of rum called "Tres hombres" and we enjoyed it while cooking. The rum is shipped by a sailing ship without engine, from the Caribbean to Europe! An Austrian and two Dutch dudes are running this type of cargo transport and sail across the Atlantic since 2010. What a great story.

The risotto we prepared was ok, but we left out the Fennel seeds and lavender. Perhaps of this I missed a little bit of flavor. Also adding parmesan is not mentioned in the recipe, but could be a nice idea. I will try to improve it when I prepare it again.

Thanks to Jan and Matze for being such nice hosts!

For 4 people you need: 

Vegetable bouillon / 900 ml

Saffron / 0.05 g

Onion / 1

Olive oil / 4 tablespoons

Risotto rice / 300 g

White wine / 150 ml

Fennel seeds / 2 teaspoons

Lavender flowers / 1 teaspoon

Vanilla pod / 0.5

Garlic / 2 claws

Orange zest

Pistachios / 80 g

Salt 

Pepper

Chili flakes

Red mullet or zander fillet / 400 g

Olive oil / 2 tablespoons

Salz

Fennel / 1

Chicory / 1

Sea salt

Pepper

Stay-at-home-dude Kitchen Tour 2013 - Karlsruhe

Hi Dudes, 

on monday I arrived in Karlsruhe. In 2002 I spent a couple of months in Karlsruhe and did an internship at Siemens and a small software company. So I am quite familiar with the city and made a short trip to the "Karlsruher Schloß" taking photos. Again with sunshine and blues skies - I am really lucky with the weather. I hope it goes on like this. 

I stayed for a couple of hours at my aunts place and she prepared a nice "Wurstsalat" - hmm yummy. After this we baked a cheesecake with red oranges. 

In the evening I traveled further to Ina and Andre.  There we made a pumpkin-paprika soup with garlic croutons and spinach-gnocchi with roasted pumpkin and spinach. I have never prepared homemade gnocchi before, I think it has worked quite well. Maybe a little bit more salt for the dough next time. As dessert we had a piece of the cheesecake we prepared at midday. You can find the recipes between the pictures below.  

We spend a cozy evening with wine, good food and music. Many thanks to my aunt Annedore and Ina and Andre for being great hosts on my tour. Next stop: Freiburg

For 3 people you need:

Pumpkin-paprika soup with garlic croutons

Paprika / 2 red small

Pumpkin / 300 g 

Vegetable bouillon / 450 ml

Cream / 50 ml

Cocos milk / 50 ml

Curry powder / 0.5 teaspoon

Garlic / 1 claw

Cinnamon bark / 1

Vanilla pot / 0.5

Butter / 20 g

Salt 

Chili powder

Olive oil / 1 tablespoon

Flat parsley / 1 tablespoon

Galgant or ginger

Toast / 25 g

Olive oil / 2 tablespoons

Garlic / 1 claw

Spinach-gnocchi with roasted pumpkin and spinach

Spinach / 250 g

Pumpkin / 200 g

Potatoes / 200 g, floury

Wheat flower / 75 g

Egg / 1

Sage leaves 

Butter / 50 g

Salt 

Pepper

Parmesan cheese

Pine seeds