Food

Octopus steamed with Lemon

For this dish you are free to take the cheap "polipi non veraci" which do have only one "fila di ventose". They are less tender than the polipi veraci, but with this cooking method, it makes no difference.
You may cut them into pieces. put them into a pot and add slices of non treated lemon, also some green celery is good, you can carots too, anything what you imagine good with lemon flavor, obviously no patatoes, but I could try cassava next time.
Close the pot thoroughly to avoid that vapour comes out during the cooking process.

....from duck fat

My daughter always complains that I insist too much on "Resteverwertung" (I was sure that "leo" did not know this, it means re-use of stuff). I always try to re-use the duck fat that I took away from the main duck dish.

In this case I got no criticism. I used the duck fat to deep fry sliced Zucchini. When they were nicely brown and cross, I added simply a handful of cashew nuts - Ready to serve.

A steak

Now I am for two days in Malaysia. Yesterday I had dinner at the Buffet Restaurant of my palace of the "Golden Horses", Brr. Nothing had any distinguishable taste. After nearly 10 days of China my taste buds had become sophisticated.
A the end of the week I asked myself: Is there anything in the Chinese cooking that was lacking to my nutrition habits and my taste desires?

The 4th dinner

I get lazier and lazier. This time I did not record any dishes, but I can remember a memorable composition of fish puree, which is shown in one of the two photos. Another favourite of mine were shrimps cooked on a bed of onions, ginger and mushrooms,

The third Dinner

I have given up to write down all the dishes that we get for meals. We were in 8 this time, so the dishes were more than 20. But I cannot leave out to present you the very delicious Beijing duck which was the center of the menu:

Beijing Duck

Other highlights were perfectly steamed fresh shrimps, the best turbot I have ever eaten in my life, a new type of mushrooms, and as I said at least 16 other dishes.

Beijing in the sun and dinner

Monday evening, just for sunset I arrived in Beijing, nice weather, warm and sunny, but fresh. Air in Beijing gets better. The airport is now enormous. I had not seen it for years.

All is new and shiny, the terminals are linked by an internal train. But, there is now also an external Expresstrain, which links the airport to the city center. But obviously :-) we took the taxi.

First Performance as Guest Chef

Last Thursday I had my first performance as guest chef in a restaurant. The picture shows me with my daughter and her friends.

The occasion was the 17th birthday of Matilde, which she celebrated together with the 17th birthday of a friend Claudio (on the right) in the Restaurant "La Formica e la Cicala" in Via Urbana in Monti. Andrea, the owner of the restaurant is our friend and so I could join the colleagues from Bangla Desh in the kitchen that night. The menu was:

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