During summer the youth division on3 of the Bavarian Television (BR) is touring across Bavaria and broadcasts each week from a different city. Last week their tour bus stopped in Erlangen, the town I live in. Fortunately, the program directors decided to talk about foodblogging and invited 3 local foodbloggers from the surrounding area: Kathi (Kochfrosch), Sylvia (Rock the Kitchen) and me. It was nice to meet Kathi and Sylvia, since until recently I didn’t even know that there were other foodbloggers so close nearby. We were asked some questions about foodblogging and in the second part of the show we had to prepare some “food porn” using a few provided ingredients. The show was recorded on last Wednesday and aired both on the BR-alpha and BR channels. If you missed the show: it is available online at the on3 website.
Before the live show, Kathi, Sylvia and I were asked by the tv crew to join a skype meeting, where we helped one of the shows hosts prepare and cook a menu for his guests. The whole dinner was filmed and the resulting short film screened during the live show. I had to provide a recipe for the main course, so because I knew the show would air sometime in July, I planned a refreshing summer dish. The guests seemed pretty amazed, so hopefully others might would want to prepare this dish as well. Because I started myBites in last August, the recipe for the basil-trout rolls was featured on my (long-running) Hungarian foodblog only. Since now it’s exactly the right season for this dish (and due to the recently aired show on BR) I decided to share the recipe in English, too.
Cauliflower is a vegetable that can be stored quite well, and therefore it is available throughout almost the whole year. Actually, the real season for cauliflower – at least in Europe – is about right now. During spring and summer fresh cauliflower can be sourced from local farmers in white, green, orange or purple colors. Usually, cauliflower is picked into florets and cooked or steamed tender, or it is sometimes prepared as a creamy soup. In this recipe I cooked the cauliflower slightly different than usual and served it with a crispy roasted trout fillet.
It’s almost 4 years now that I filleted a whole fish for the first time in my life. Since then I stopped counting the number of fish I’ve filleted and really gained routine in getting clean and beautiful cuts as result. Nowadays I prefer to buy whole fish at the local market, because this way I can use the bones, head, tail and fins as well to cook a flavorful fish stock, which really enhances sauces, risottos and soups. I prefer to buy local and traditional fish such as trout, char or carp. Sea fish are no options for me, because I don’t have any reliable source for buying fresh seafood, and my hometown Erlangen is simply too far away from the sea.
Regarding the connection between seafood consumption and the distance to the sea, I had a surprising experience a few years ago in Italy, which I like to bring up every time I’m asked about seafood. I was lucky to get a publication accepted at a major conference in computer science, which was held in the beautiful city of Florence. Of course, I used the lunch breaks and the evenings to explore the local restaurant scene. I was even more fortunate having a receptionist at my hotel who was actually a native Florentine citizen. As almost everybody in Italy, he loved to eat, and especially to eat well. So from the first day on I consulted him which restaurant he recommends me to visit. I wasn’t a regular tourist, I really wanted to get to know the real local cuisine. He always told me only the next location I should go to and based on my report the next day he recommended me the next place to visit. This tactic was quite comprehensible, because I could have been a usual tourist, who actually might have been afraid of tripe, wild boar or other local specialties. But he pretty soon learned, that I was after the real local cuisine.
Did you like kohlrabi as a child? Me neither. It’s strange that with increasing age some ingredients I used to push aside on my plate, I’m now becoming a fan of. This is the case for example with brussel sprouts or kohlrabi (though with pattypan squash I still can’t get along). One of the secrets for good kohlrabi is to use only young produce and trim all potential woody parts from its bottom. Even raw it tastes great with its sweet flavor. Beyond cooking you can also grill, roast or sauté kohlrabi, although I recommend to cook them first, otherwise the center will remain raw. Precooked kohlrabi sticks are also great for salad, e.g. with this mustard seed and caper-vinaigrette. Both the seeds and the capers have a nice mustard taste, which pairs really well with the slight sweetness of the kohlrabi.
In the main course of my meatless menu for the 2011 ZEITmagazin cooking competition I wanted to present the carrot from different perspectives. The base is formed by a clean tasting creamy carrot puree. After cooking the carrots I put them back on the hot stove to dry them out a bit. Afterwards, while blending to a fine puree I adjusted the consistency if the puree by adding some raw carrot juice. Carrots tend to loose a lot of flavor during cooking – by adding carrot juice later I managed to reincorporate the clean carrot flavor into the puree.