friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Essen & Trinken
(October, 2009)
It was slightly remiscent of a Waldorf salad, with the grated celeriac, the nuts and the apples/pears in it; however, to use an old frase, it didn't quite come together as a dish. DB complained that the bacon was too salty in comparison to the rest (which I thought was part of the idea), but he had a point that it was quite difficult to get pear, bacon, celeriac and lamb's lettuce on your fork in one go. I missed a dressing, and I think this might have the whole insular-ingredient-issue.
The recipe indicates using bacon, but the picture looked much more like a smoked or cured ham, so that's what I used. Bacon probably would have worked just as well.
We served this as a starter with the Pumpkin Risotto with Sage and Parmesan as a main and Lemon Moussse as dessert - a wonderful seasonal and easy to prepare menu, although the season just didn't behave accordingly.
useful (2)
Wonderful tartlets, as if straight from the confectioner! One caveat: my first batch ended up looking pretty burned, although I later discovered that they didn't taste burned at all. For the second batch I therefore reduced the baking time by 10 minutes and slightly lowered the baking temperature. They ended up looking marvellous, but tasting as if they weren't 100% cooked – nevertheless delicious, but I did prefer the burnt looking first batch.
While they are perfect as they are, it should also be possible to make smaller circles and heap a little pile of caramelised walnuts on them, and then bake them on a tray – saves you the effort of forming the cups of dough, and makes waist-friendlier bites...
Edited 27 January 2013:
We made these as cookies this time, making 4,5 cm circles with the help of a champagne glass. As it happens, this is exactly what you need for half a walnut, or even two halves stacked on each other. They looked beautiful and definitely were a lot, let's say, consumer-friendly. The only disadvantage I saw was that the caramel escaped during baking and most of it ended up on the baking tray instead of on the cookies. Still, they were sweet enough and very popular.
Served these with Goat's Cheese Canapées with Pears, Parmesan Cookies, Marinated Feta with Olives, Mini Tiramisu and Meringue Towers with Rose Cream
useful (0)
Very delicious, but the title isn't correct. Instead it should be something like 'Braised Veal with Roquefort, Sage and Fried Pears'.
We didn't use veal but pork, and that probably was for the better. The meat was already slightly dry - veal would have been a lot drier yet. I think you could either use a t-bone steak to prevent this from happening, or fry the steak, braise the onions at the same time in a pan, then assemble and place under a grill to get the cheese melted. Speaking of cheese, the roquefort was too strong for this dish, though again pork could keep up better than veal would have done. I would suggest using a mild blue cheese or equal amounts of roquefort and mascarpone, or just mascarpone exclusively, as is the case in Falling Cloudberries very similar Pan-fried Veal Chops with Lemon, Sage and Mascarpone (might try that one later this week). Finally, the sauce: could have been a lot thicker!
Yet, all in all, very delicious and well worth the effort if you have the time!
useful (0)