Gerd´s little school of Cooking!

Gerd this thread is awesome and the food looks SO GOOD! Thank you for sharing with us.

 

Elissa can we do a side trip to Gerd's restaurant on the Scandi trip?

This is awesome, Gerd! I've been wanting to learn how to make fresh pasta and you just filled me in! This is definitely going to become a weekend dinner project in the near future. Quick question though... is vegetable broth something you buy or do you make it on your own?

Quick question though... is vegetable broth something you buy or do you make it on your own?

 

I make all the Broth and Stock by my own, there are always big pots of them Boiling on the Fire during the whole day.

This thread is inspiring me to make a midnight snack!

Thank you guys, that you enjoy that thread.

 

Today I´m a little bit in hurry because it´s ashwednesday and we have a traditional Fish-Menu, I will be very busy tonight, so today just a small update. ...small but unbelievable deliscious!

Here we go:

 

The original venetian "Tiramisu"

 

The name Tiramisu is Italian and means "pull-me-up" (Tirami su), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up".

I got that recipe when I worked at the "Cipriani" in Venice/Italy back in 1997.

 

 

When I do it for the restaurant now, people give Phone-calls to make reservations on it.

It´s my favourite dessert, it´s ideal when you have guests at home:

It´s easy to do, you can prepare it in advance and it tastes marvelous!

...so, on to GLSoC:

Famous outtake:

 

They: "...Boss, don´t eat all the strawberries, we need ´em for tonight!"

 

Me:

"...but I need my daily amount of vitamins!"

And back at home, wonder oh wonder, the mysterious "healing" of my daughter!!!

The real reason for her "healing" was, that she allready has seen the "Spongebob"-episode that is shown right now and wants to play with her friends!

Oh yes! ...that stuff really picks you up again!

Bad: Once you´ve started with eating it, you can´t stop!

... Enjoy!!!

Garnish with the chocolate-sprinkled strawberries and ...

..., take a dessert-fork, lay it at the side of the plate, powder it with cocoa and remove the fork carefully.

Now we can dish up:

Take some melted chocolate and paint some random stoff on the plate, ...

When the top of the Tiramisu is thick covered with cocoa-powder, put it into the fridge for 4-5 hours.

Powder the surface with cocoa-powder.

Cover with one more scoop of creme, make sure that the layer of biscuits is covered very well and you have a plain surface.

Put another layer of drenched biscuits on the creme.

Spread the creme well so that all Savoiardi are coverd!

Cover the Savoiardi completly with one more scoop of creme.

Lay the drenched Savoiardi on the creme, side by side.

Take the Savoiardi (Biscuits) and drench them in the coffee, one by one.

Don´t let them get to soaked, they should be still hard inside!

When the mascarpone creme has cooled down, take a square casserole and cover the whole floor of it with a scoop of the creme.

... and sprinkle them with the melted chocolate. Don´t put them into the fridge to dry the chocolate, it will turn grey, let it cool in a climated room.

Wash some fresh strawberries, make them dry with kitchen tissues, cut them into 4 parts, ...

Meanwhile, put some extra rich dark chocolate into a heat-resistant glas-bowl together with a little bit of cocnut-fat and let it melt over hot steam. Don´t do that in your microwave, the chocolate will get burned and get bitter.

Put that creme immediately into your fridge and let it cool down for 30 minutes.

Add the Mascarpone spoon by spoon while mixing well ´till you get a homogeneous creme.

... and then mix it very powerfull until it get´s foamy, thick and very creamy.

That will take you about 5 minutes.

... add the sugar, ....

Blend the yolks slightly, ...

Step one:

Separate the yolks from the egg white, we need only the yolks.

When you work with raw eggs, make sure to wear gloves and make sure that the tools you use are very, very clean!

When you don´t cook for children, you can flavor the coffee with a little bit of Marsala, an italian Dessert-wine, compareable to very sweet sherry.

Hey Guys, we´re preparing Tiramisu today and all you need are those simple things:

Real fresh eggs, Mascarpone (italian Cream-cheese, you can use ready whipped Creamcheese instead, but try to get real mascarpone!), real strong and very cold espressso-coffee, sugar, Savoiardi (compareable to Ladyfinger-biscuits) and cocoa-powder.

So, first thing at work is a chef´s breakfast:

An Espresso doppio and a cigarette!

...then the day can come!

Luckily the weather is upposed to be sunny and a little bit warmer today, so the snow can start to melt away.

Beautiful sunset on my way to work!

Today started really hectic:

We are running out of fresh laundry becaus it´s the third week we are now without a maid!

My daughter didn´t want to go to the kindergarten becaus she fellt sick with the horrible "Grandma-is-here-for-a-visit-and-there´s-a-Spongobob-episode-on-TV-that-I-haven´t-seen-yet!"-disease....

MMMM! Now that looks good!

 

Terry "You would have to post that now that I'm on my diet" Weaver

Tiramisu is by far my all time favorite dessert ahead of Key Lime Pie. I had an amazing Tiramisu in Rome a couple of years ago. I had been missing the taste of it up until this past Saturday when I actually had a pretty good vegan version of it.

 

My girlfriend's family is Italian, and they occasionally make Tiramisu for dessert on special occasions. They don't use espresso...... they kick it up a notch with straight rum.

I've only heard of the espresso version before, but I'm intrigued by the thought of a Rum soaked Tiramisu. (Maybe a Myers Dark Rum? Hmmmm)

 

Thanks again Gerd for posting another update. This thread is awesome.

 

-Sean

Amazing, I love seeing TPR in Cocoa!!!

What we need is for CWJ to try one Gerd's recipes!

maybe one day soon, next weekend I've got nothing

^

 

"I didn't have the time to make coffee for the Tiramisu so I just spit on the ladyfingers and dipped them in some Sanka powder instead."

 

OH THE POSSIBILITIES!!!

Tiramisu is awesome--thanks for sharing the recipe.

"I couldn't find Ladyfingers at Publix, so I got Oreos. Then I soaked them in a mix of Sumatran blend and HopDevil for about an hour. Layer with Cool Whip, and there you go!"

Gerd - I hope you don't mind. I created a directory with a link to each dish on the first page of your thread.

 

One of the moderators will try to keep this updated.

Gerd - I hope you don't mind. I created a directory with a link to each dish on the first page of your thread.

 

One of the moderators will try to keep this updated.

 

Hey, that´s great! thank you!

I try to come up as often with new recipes as my time allows, won´t be able to post a new one before the weekend because I´ll have to go to Munich, joining a hospitality and catering-trade convention tomorrow and that will last until friday.

 

Gerd

Seriously, this thread is AWESOME! I mean, those of us who've put trip reports together know how time consuming it can be with the picture resizing, captions, etc. etc. But on top of that, you're actually doing the cooking too...not sure how you're finding the time, but it's appreciated. Really cool stuff.

 

Oh, and that Tiramisu looks incredibly tasty!

 

Props to Larry as well for creating the directory.

All your recipes look amazing but the Tiramisu looks immense.

 

As soon as I finish my diet, I am going to make it. Lush.

As soon as I finish my diet, I am going to make it. Lush.

 

...oh yes, that Tiramisu is the best "gratification" when you ended up sucessfully with a diet!

 

Like my Grandpa used to say:

"Who needs a diet? ....oh you young people with your modern crap!"

Like my Grandpa used to say:

"Who needs a diet? ....oh you young people with your modern crap!"

 

I know but I'm sick of looking like a barrel on legs and want to get some nice clothes instead of Demis Roussos' cast offs

 

However, I ate properly at the weekend for the first time since 02 Jan and now have an evil abscess on my gum and am off my work sick. Perhaps I should just give it up!!

I'm becoming quite the chef according to my family.

 

Ps, I didn't tell them I was getting the recipes from a theme park web site!

 

Thanks Gerd!

I'm becoming quite the chef according to my family.

 

Ps, I didn't tell them I was getting the recipes from a theme park web site!

 

Thanks Gerd!

 

Hey, see my signature:

 

LOL You have an awesome sig. Those chocolate covered strawberries and the Tiramisu look awesome. Like everyone else has said, this is an awesome thread! If you have the time, keep the recipes coming, and maybe someday, I will be able to make something besides cookies(still more than Joe can make) but that's not saying much.

Here we go again!

Just returned from a convention in Munich this morning and had the thought of taking a day off work, but when I realized, the house is still a awesome mess (Thanks god the new maid will start her work on monday!!!!) I decided to head to the restaurant and do a new recipe for all of you:

 

Sesame-crusted Salmon with Thai-Aromatics on a Salad with Coconut-cream Dressing

... o.k., that´s it for today, I´m a little bit in hurry now, because we have a date with Tina Turner at the Munich Olympiahalle tonight! ...hope you enjoyed this recipe,

Gerd

...simply awesome, this combination of the aromatics:

sweet, sour, spicy and the mild taste of the coconut versus the little fire of the thai-peppers!

.. é VOILA!

Take the salmon out of the oven, cut it diagonal and put it on top of the salad, garnish with some coriander-leaves.

Take a big plate, put some salad in the middle, ...

Meanwhile you can finish the salad:

Add som roquette and mix it in carefully.

... and give it to the warm oven (175°F) for 5 more minutes.

Saute it for max. 1 minute from every (!!!) side ...

Saute the salmon in the not to hot fat and pour some of the flavored fat over it.

Melt the palm-fat in a non-sticky pan and flavor it with lime-peel and garlic.

and finally roll it trough the sesame seeds, pat it down a little bit so that the sesame sticks well.

... then dip it into the egg, ...

Roll the fish in the flour, shake off the flour that is to much, ...

Take the salmon out of the marinade and dry it with kitchen-tissues.

Set up for the sesame-crust:

Take three plates.

put some flour into the first one, in th second one, you mix an egg with some cream and in the third one, pour the sesame-seeds!

...and mix it carefully.

Pour the salad-sauce over it...

Flavor with a little bit of salt and Five-spice-seasoning.

Chop a bunch of coriander-leaves and add it to the salad.

Give them to the veggie-stripes.

Wash the cherry-tomatos and cut them into small stripes.

Put those stripes in a salad-bowl.

Peel the cucumber and remove the seeds, peel the carrot, peel the pepper and remove the seeds and the inner white skins.

Cut all in thin (!!!) stripes of equal size.

On to the salad itself:

Cucmber, Carrot, red Peppers, Cherry-Tomatos and Coriander-leaves!

Mix it up very well!

Add some salt, honey, lime-juice, chopped limepeel, Thai-peppers and ginger root.

Now to the sauce for the salad:

Warm a little bit of the coconut-cream so it will get liquid.

Let the fish marinate in the fridge for max. 1 hour (!!!) , if you let it marinate longer, that marinade colours the fish dark inside!

Pour this marinade over the Salmon-Filets.

... and mix up very well!

.. and some soy-sauce...

Add some honey...

Mince some coriander leaves and give them into the marinade.

Squeeze the juice out of the lime and pour it over the other ingredients.

Peel and chop a piece of the ginger-root, do so with a bit of garlic and add it to the mixing-glass.

Peel a untreated (!!!) lime, chop the peel and add it to the Thai-pepper-pieces.

Open up the Thai-Pepper and remove all the seeds and the inner white skin, chop it really small and give it in a mixing glas.

Now we have to prepare the marinade for the fish.

We need Soy-sauce, a lime, a Thai-pepper, some honey, a piece of Ginger-root, a little bit of garlic and some coriander-leaves.

Cut the filets in thumb-thick stripes and lay it in a casserolle.

Take the salmon and remove all the fishbones with a tweezers.

When I prepare fish, I allways use one in "Sushi"-quality, with that you can be sure you can eat it raw and won´t fall sick with food-poisoning.

Those filets are cut out of a wild scottish salmon that was delivered to me this morning as a whole fish and it was fished just yesterday in the evening.

When working with raw fish and stuff like those extreme spicy Thai-peppers, PLEASE wear gloves and make sure your kitchen-tools are very clean!

That´s the stuff we need today:

Salmon, hot Thai-Peppers, Untreated Limes, a big piece of Ginger-root, Carrots, Red peppers, an egg or two, a cucumber, some roquette, Palm Fat, Coriander-leaves, dark soy.sauce (Thai-style), Cream of coconut, Flour, garlic, Honey and Five-Spice-seasoning.

The first thing I do in the morning when I arrive at the restaurant is heading to the office and check all the Deliveries, the tonight´s reservations and such stuff.

... Hey, don´t take a pic of me before i had a gallon of coffee and one cigarette at least!

Pretty cool stuff Gerd. We had Thai last Friday, and they offered something pretty similar to the salmon you made with tofu. I hate tofu so I didn't try it, but seeing it made even with the salmon makes it look pretty good.

Hey Gerd...

 

Oh my goodness...you cook beautiful dishes...too bad you are already married and live across the ocean...you are the perfect man.

 

 

 

Can I put in a request for your next recipe? Can you teach us how to make an eggplant dish? I failed at every attempt at making it.

 

Thanks!