By now, you guys probably know my love for all things venison. Lean, healthy, extremely versatile and despite – or because of – the gamey aromas, absolutely yumtastic in combination with a large variety of fruit and nuts… what’s not to love about it~? I realize that, if you’re not living in a foresty region, any kind of wild game might be a rare and therefore expensive sight in your butcher’s display.
For some reason, November is one of the busiest months in the birthday-section of my calendar. Of course that also means November is one of the busiest months in the I-hate-my-ovenless-kitchen-department. Or, more accurately, it used to be a particularly frustrating month in that area. A couple of years back however, I decided to stop growing grey hairs over that matter and embrace the situation as the perfect opportunity to bang and clang around my kitchen on a quest to discover exiting and new workarounds for the problem that didn’t involve gelatine or cream cheese.
As you might have noticed, I’m a bit early on hitting the “Publish” button today. The reason for that is as simple as it is delightful~ Right now, I’m on my way out of the house, headed towards Frankfurt Airport where a plane is waiting to take me on a long-weekend trip to Dublin, Ireland. I thought I’d grab this opportunity to share one of our all-time-favorite stews with you guys.
Once again I couldn’t keep my culinary curiosity in check~ I confess, I’ve been snooping around top-league Restaurant Menus for giggles again and, while the hot months of the year kind of left something to be desired on the menus of our local Michelin Star-sporting establishments, I was able to spot something to really pique my interest just a few weeks ago – a starter involving a salmon mousse, fancily smoked salmon from an even fancier sounding manufacturer halfway around the world that is, and an “air” made from chanterelle mushrooms and parmesan.
I love summer. I miss summer. Then again, Autumn, especially a particularly beautiful one like this year’s, has its perks~! Great seasonal ingredients calling for extended hikes/foraging trips and, once you get home from enjoying the blast of color that is the great outdoors these days, first whiffs of wintery comfort food and comfy clothes, inviting you to wrap yourself in a blanket with a good book in one and a glass of red in the other hand and, most importantly… quinces!
All right! As the days are getting shorter and the temperatures are going down, I decided this would be a good time to share this year’s summer-chocolate-box crown-grabber with you guys to bring back some rolled-up sunshine to the approaching winter months whenever you might need a lift! I have to say, I was somewhat surprised at the major ruckus these simple bites caused amongst my test-sub… ahem. Customers.
Unlike last year, we had a couple of good things waiting for us when we got home from Madeira this time. Really good things. Like the newly released GW2 Path of Fire expansion and – let’s hear it for careful planning – another week off from work~! Of course, hubby and I parked ourselves in front of our screens and went on a gaming binge until we both developed that tell-tale sitting-in-the-same-position-for-days headache, square and bloodshot eyes included. And this is where the other really good thing comes into play~!
Hiya guys~! Has it already been two weeks? For some reason, it seems like someone has hit the cosmic fast-forward button recently – as usual when there’s an absolutely wonderful vacation involved. The last two weeks have been an absolutely delightful mixture of showstopping views, runner’s-high-causing hikes through seven different microclimates crammed onto one little island and seriously good food amongst a lot of other things – I would run out of superlatives describing them all.
It’s time! Tomorrow morning, hubby and I will finally hop on a plane and return to Madeira~! As I’ve mentioned before, this beautiful dot in the Atlantic ocean started to pull us back immediately upon take-off from Funchal airport last year, making the decision in favor of a return-trip a very easy one indeed. Since we’ve enjoyed our last trip so much, we decided to stay on the Island of Eternal Spring, our happy-place, for two weeks, rather than just one. Two weeks to tackle the – probably impossible – task of tying up the loose exploration-threads we left behind last year, to unearth more of the islands countless hidden gems and to do our best to soak up as much of Madeira – the island as well as the wine, of course! – as we can. As you’ve probably guessed by now, I’ll be busy hiking, exploring, watching hubby’s antics with his new camera equip, eating and, in general, enjoying one of mother nature’s masterpieces to its full extent for the next two weeks – too busy to be cooking and writing up a storm for you guys~ Of course, I’ll also be collecting new kitchen-related ideas, to make this two-week break from kitchen- and blog-work worth the wait for you guys, too~!
We’ll be back on the 25th, so the next post is coming your way on the 27th, usual place, usual time~! Until then, to tickle your tastebuds while I’m away, here are some of the dishes last year’s getaway to the “Pearl of the Atlantic Ocean” inspired me to make~
Passionfruit-glazed Tuna Sashimi & Spicy Avocado Bites
Stuffed Duck Breast, Chestnuts and Sour Cherry Chutney
Nougat Mousse & Madeira Cherry Compote
…and my Passionfruit-Infused Balsamic Vinegar in this collection of recipes~
And off we go~! See you guys in two weeks!
Oh, the joy of revisiting long-forgotten nooks and crannies on the Tyrian map~! There’s always something delicious to be found where you least expect it! As I was whirling around, trying to catch up on some quests and treasure hunts stowed away on the back burners for the summer, I came across a couple of Ogres tending to and very enthusiastically defending their little vineyard. Of course, my little Asura snuck a couple of grapes and went her merry way, while my less-digital self in front of the screen started thinking about grapes and the kitchen-related possibilities having a bunch of grapes in the house would open up…