First Corona Virus Confinement Dinner

Keizer — Sat, 14 Mar 2020 11:28:16 +0000

First Corona Virus Confinement Dinner Keizer Sat, 03/14/2020 - 06:28

Under tasting a German Schwarzriesling from Nichterlein Anlag winery and the "Colle Nobile" Grechetto from Tudernum. The Cicoria is to bitter for both of the wines, but is there any wine which pairs with it? Both wines has problemes with the Mapodoufu too. . It is difficult to contrast the spice orgy of this dish. The Schwarzriesling paired better with the brain. With the brain also the elegant Grechetto went well. For the Mapodoufu a Gewuerztraminer or a Martavello rosè.

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(this has been published at https://medium.com/@johannes.keizer/first-corona-virus-confinement-dinn…)

As I am practically under house arrest (For Corona Virus containment), one my main pleasures is any more cooking. The twist is: no way to get missing ingredients, one has to arrange to what is in the kitchen.

The meal was

- Cicorione all'agro, immediately after boiling, just with some olive oil and lemon

- Mapodoufu, Umbrian variation. This was a leftover from the day before. Look to the original description (https://www.winesong.biz/node/5818)

- Lamb brain. I finally settled on the way how to cook it: butter, sage, grappa, basta

- Broccoletti ripassati, the special was the quality of the broccoletti from the Orvieto farmer market, unluckily closed also this market since yesterday

Weird combination: in a way, but this happens under confinement.

Lamb Head

Keizer — Sun, 27 May 2018 16:37:10 +0000

Lamb Head Keizer Sun, 05/27/2018 - 11:37

Wine is not an easy decision. The brain would definitely go better with a white wine, but the tongue and the other meaty parts of the head would prefer a red. A Rosé or a less tannic red wine is the choice.

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Martavello

Divina Villa white label

Nuricante Umbria Grechetto

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Should I show the lamb head before cooking?

For a while in my life I was thinking that only those people have the right to eat meat, who also are willing to kill an animal (and see a bloody head of a dead animal)

Well this is the result after cooking. First time in my life that I processed the entire head. I usually picked out only the brain to prepare it with butter and brandy. But it is such a waste!

So this time, I kept the brain in the head. I flavored it with salt, sage and rosmary and started to fry it in my deep copper pan. After the head had been well browned, I added a cup of white wine and closed the lit. After 20 minutes I took away the brain from the pan and then I kept simmering the rest for an hour.

The result you see on the plate, with some spring onions added. Still a lot from the head was wasted. I will go on training.

A variation was cooking the head in vegetable broth, see the plate