Hähnchen provencale

Posts mit dem Tag: ‘Hähnchen’

Cajun-Hähnchen mit Rauch-Pellkartoffeln

Aus der Sendung “Tim Mälzer kocht!”, 29.3.2014, 15:03 Uhr, ARD mehr … >

Viererpack am Samstag, 22.6.13 bei “TMK!”

Vor fast genau 2 Jahren das erste Mal bei “TMK!” zu sehen und immer noch verdammt lecker… mehr … >

Tims Backhendl mit Kartoffel-Vogerl-Salat

Aus der Sendung “Tim Mälzer kocht!”, 23.2.2013, 15:03 Uhr, ARD mehr … >

Olivenhuhn im Bratschlauch

Aus der Sendung “Tim Mälzer kocht!”, 27.10.2012, 15:03 Uhr, ARD mehr … >

Halbe Hähnchen mit lauwarmem Kartoffel-Bohnen-Salat

Aus der Sendung “Tim Mälzer kocht!” 1.10.2011, 15:30 Uhr, ARD mehr … >

Tandoori-Hähnchen

Aus der Sendung “Tim Mälzer kocht!” 25.6.2011, 15:30 Uhr, ARD mehr … >

Hühnerfrikassee

Aus der Sendung “Tim Mälzer kocht!” 21.5.2011, 15:30 Uhr, ARD mehr … >

Hähnchenpizza Upside Down

Hähnchen aus dem Kräuter-Bier-Sud

Hähnchenbrust in Speck gewickelt und gebraten

Aus der Sendung “Tim Mälzer kocht!” 13.3.2010, 15:30 Uhr, ARD mehr … >

Die besten Huhn Rezepte

Brathendl, Paprikahendl oder Backhendlsalat? Chicken Wings, Coq au vin oder Hendl-Curry? Egal ob österreichisch, französisch, asiatisch oder mexikanisch – jede Länderküche hat ihre ganz speziellen Hendlgerichte und besonderen Würzmischungen. Das ganze Jahr über hat das beliebte Hausgeflügel Saison und lässt bei der Zubereitung alles zu: Glasierte Flügerln oder Haxerln auf dem sommerlichen Grill, knusprig gegrillt im Backrohr, marinierte Stücke am Spieß, im Wok gebraten, langsam geschmort oder pochiert. Und dass eine selbst gemachte Hühnersuppe sowohl Körper als auch Geist belebt, das hat uns die Oma schon beigebracht.

Hier erfahren Sie in einfachen Schritt-für-Schritt-Videos, wie Sie ein ganzes Huhn richtig zerteilen, wie man ein gefülltes Brathuhn zubereitet und was zu tun ist, wenn das Huhn zu trocken wird. Außerdem haben wir für Sie die besten Huhn Rezepte zusammengestellt.

Poulet Sauté à la Paysanne Provençale + “My Berlin Kitchen”

If you’d been a fly on our kitchen walls this past week, you would have seen a lot of easy weeknight dinners going on. After we followed Tamar Adler’s advice and, in one big batch of cooking, filled our fridge with jars and Pyrex packed with roasted eggplant, boiled potatoes, roasted yellow squash and so on, we then began the daily task of putting her strategy to the test. There were vegetables tossed with quinoa, vegetables inside morning omelettes, leftover vegetable hash pureed with milk and water until it became a hot and creamy bisque so comforting, I almost cried. Roasted eggplant became baba ganoush. Boiled potatoes turned into mashed, soft and creamy and studded with garlic. Preroasting all your produce is not for everyone (and not for every week), but this last week, as we’ve tried it, Tim and I have seen firsthand how simplifying the strategy can be in helping to make dinner every night.

There are other things you’d see from your kitchen perch, too, though, like the failed cookie recipe I attempted, a sort of cookie rollup is what they turned out to be; or the truly amazing cookies I baked a few days after that. We’ve had our morning smoothies and thrown together a quick chicken salad, and listen, if you have two oranges, some Pellegrino and a bit of honey, go pureé it all in the Vitamix and remember what is good about life. Also, there’s been comfort cooking, like yesterday, when I made a new chicken recipe, taken from Luisa Weiss’s soon-to-be-released book, “My Berlin Kitchen.”*

Luisa Weiss is the blogger behind The Wednesday Chef, which, along with Orangette and Smitten Kitchen, is one of the first three food blogs I started reading back when I discovered food blogs five years ago. When I found her, she was a cookbook editor in New York, though today she lives in Berlin; I was reading the day she posted about getting engaged to the man she dated before her now-husband; the day she wrote about quitting her job, “leaping” as she called it, less than a year before I would end up doing the same thing; I remember reading about her sweet and beautiful wedding; I remember the first photo of her brand-new baby boy. Following along with her life the last few years, the way I do with so many blogs, the way I’m amazed some of you do with mine, I felt on some level like I knew her, and I liked that.

My friend Jacqui and I always say that the thing we most love about blogs is reading people’s stories. Sure, there are recipes and photos and nutrition info and giveaways—but what keeps me reading, what makes me care about any of it at all, is hearing someone else share their story, like she’s a friend. I started Luisa’s book two days after finishing “An Everlasting Meal,” and it only took me another three to get to the final page. She pours her heart out in the pages, detailing her cross-continental childhood, her search for identity, her eventual settling and family-making in Berlin, the city where she first belonged—and as an added bonus, there are recipes along the way.

I went into the book eager to hear how Luisa and her husband met, what made her move to Berlin, more details about her life in New York publishing. What I didn’t expect was to find so much that resonated with me, like the way she wrestled with decisions or the security that cooking could provide when she lacked it or, how, when she first moved back to Berlin, finally closer to the man she loved, she found herself missing girlfriends.

When Luisa writes about saying yes to every social invitation in an effort to forge new relationships, I laugh at the memory of practically inviting myself to join a group of Nashville women at Starbucks every Friday morning, when a girl I just met said she goes (they’re nice enough to let me keep coming). When she tells the fateful story of baking gooseberry cream cake (for the first time!) before a party with friends, I say out loud to Tim, isn’t that how it always goes when you try to make something for a party!

By the time I’m finished, having cried when Max proposes and groaned at the memory of wedding planning and imagined the beauty of a cold and quiet Berlin winter, I’m more sure than ever that there is incredible value in telling our stories—in blogs, in books, to friends across the table in our hometowns. Anytime we can tell someone else our honest experiences, how they’ve affected us and what we’ve felt, in a way that’s real and true and authentic, we not only build connections, we put something beautiful out into the world. I’m thankful for the chance to hear Luisa’s.

“My Berlin Kitchen” will be released this coming Thursday, September 13. It is available for preorder at Amazon now.

Poulet Sauté à la Paysanne Provençale

There are a lot of things I could say to you about this chicken dish: what a hoot it was to see me separate a raw chicken, alone at home in the kitchen; how unimaginably good shallots smell, sauteéing in white wine and olive oil; or how when the leftovers became stock on my stove, perfuming the air with baking chicken, I could have sworn I was at my grandma’s house and she was about to bring me dinner on a clear, glass plate. Instead, I’ll just tell you this: this one’s worth trying.

White spelt flour, for coating the chicken

1 4-pound chicken, cut into 8 pieces (2 drumsticks, 2 thighs and 2 bone-in breasts each cut in half crosswise; put the wings and backbone into stock on the stove)

Salt and pepper

1/4 cup olive oil

1 shallot, minced

1/2 cup dry white wine

2 handfuls cherry tomatoes, halved, or 4 medium plum tomatoes, peeled, seeded and coarsely chopped

1 clove garlic, chopped and mashed

1 tablespoon finely minced flat-leaf parsley

1. Put the spelt flour on a plate. Dry the chicken pieces and season them liberally with salt and pepper. dip them lightly in the flour. Set aside.

2. In a broad three-quart sauté pan or a four-quart cast-iron pot, warm olive oil over medium heat until the oil is shimmering. Slip the floured chicken pieces inside, searing them on each side until cooked and golden brown, about 15 minutes. Move chicken to a clean plate and set aside. Pour off all drippings except two tablespoons (the rest can go right into the stock pot with the chicken wings and backbone).

3. Add minced shallot to the pan and let it cook over low heat until golden. Add the white wine, and be prepared for how amazing your kitchen will begin to smell. Bring the mixture to a simmer, and let it cook for about 5 to 7 minutes, until it reduces by half.

4. Add tomatoes and garlic and stir well. Slip chicken pieces back into the pan. COver and cook over low heat for another 15 to 20 minutes. Stir in the minced parsley a few minutes before the end. Then turn off the heat, and let the chicken rest a couple minutes before serving.

*We received an advance review copy of “My Berlin Kitchen,” but all opinions expressed are our own.

It’s dark and rainy here today, and I’ve got a shawl tightly wrapped around my shoulders, and that chicken looks so tasty and warm and perfect right now. Also, I need to learn how to cut up a whole chicken. Also also, I like your stories.

I cannot tell you how ridiculous I felt realizing I didn’t know how to cut up a chicken! I wish you could have watched. It was hilarious.

And also? I like YOUR stories. More than you know.

I’ve preordered my copy and can’t wait to get it, especially after reading your glowing review. If the book is anything like her blog, I’m sure I”ll be smitten with it from the first few pages.

This is exactly my kind of recipe. I can’t tell you how much I’d like to dive into a bowl at this very moment.

Yay, to both your recipes and your stories. 🙂 Happy weekend!

I too love The Wednesday Chef! I’ve been to Berlin a couple of times, and am completely and unapologetically entranced by the city and the people that live there. I spent Christmas a few years ago with one of my best, best friends and her family, right outside the city. It was beautiful.

And, I think it is some sort of gut reaction to try and make something For. The. First. Time. when we’re planning to share it with others. I don’t really know how to explain it, only that in those moments I trust myself and find a passion that a remembered recipe doesn’t always bring. I laughed so hard I almost cried when I read that!

Claire, I’ve been to Germany but not to Berlin, which seems kind of a tragedy now that I think about it. So much history! So much to see! Spending Christmas there with a close friend and her family sounds pretty much perfect. And PS about cooking for others—I know! Tim and I always crack up about how often I find myself scrambling at the last minute to come up with a backup dish because my original failed. Sigh. Life lessons. ha!

Shanna – thank you so much for this incredible, thoughtful review! I am so glad you liked the book. Your writing and photos are beautiful. And you are so right about the value in sharing our stories. xo

So honored you came over to comment here, Luisa. Thank you for the lovely book and for sharing your stories for so long—I’ve loved listening.

You have articulated perfectly why I read food blogs (and your photographs are beautiful!). It’s true that food blogs are wonderful resources (so many of my favourite recipes are from blogs!) but I love them because I feel like I know the authors. I started reading The Wednesday Chef, Smitten Kitchen and Orangette years ago, when I was studying on exchange in Montreal. I was desperately lonely and SO cold and I honestly think that these blogs kept me company and gave me something to occupy myself until I could get back to my family in Australia. (Also, Luisa’s recipes never fail!).

I can’t wait for this book to arrive, especially after your review. I ordered my copy earlier this week. So excited!

I feel exactly the same way, Anna!

This looks great. It must be really nice if serve it with rice. Probably can add some mashed ginger and lemon grass to have some extra flavor. It may turn into an Asian style chicken dish. 🙂

I love how, in spite of technology, modernity, our crazy life in the rat race etc, some things have remained over the centuries, like storytelling. You describe that beautifully. And of course, yet another book added to my reading list…

I love the way you said that, Helene.

Trackbacks

[…] Hähnchen mit Kirschtomaten in Weißweinsauce geschmort. Jetzt müsste ich ja fast einige aromatische Tomaten einfrieren, damit ich das an einem kalten Novemberabend genießen kann, was? […]

Cozy Day at Home + Caramelized Apples and Onions

The first time I met Tim, he said something in .

Just Like That

And just like that, the holidays are over. The .

Rezepte

Einfach, lecker und gesund kochen – in nur vier Minuten! Sie glauben, das geht doch gar nicht? Lassen Sie sich überraschen durch ein einzigartiges und verblüffend einfaches Produkt.

Mittwoch, 5. Mai 2010

Ohne Fett geht gar nichts, Fett ist ein wichtiger Baustein für unsere Nervenzellen, Fett liefert Energie und speichert diese und Fett sorgt dafür, dass unser Organismus bestimmte Vitamine verwerten kann.

Fast Eddi ist etwas völlig Neues, ein einzigartiges Kochsystem, mit dem Sie innerhalb von vier Minuten ein gesundes und leckeres Essen zubereiten können.

Die besten Huhn Rezepte

Kaninchen franzГ¶sisch

Kaninchen und Speck eine gГ¶ttliche Verbindung

Zutaten für 4 Portionen

Kaninchen in der heiГџen Butter ringsherum anbraten. SpeckwГјrfel dazu geben und einige Minuten brГ¤unen lassen. Mit Mehl bestГ¤uben. Mit Wein und Essig ablГ¶schen. Zwiebel und Muskat dazugeben. Knoblauch hineinpressen, pfeffern und salzen. 1 Stunde garen.

Die Eigelb mit der Sahne verquirlen und die Sauce damit binden. Гњber das Fleisch gieГџen und mit Brot oder breite Nudeln servieren.

Hast Du dieses Rezept ausprobiert? Hier markieren.

Kommentare zu Kaninchen franzГ¶sisch

Das Rezept wurde in 3 Rezeptboxen gespeichert. Liste ansehen

Meld dich an für das Kochmeister-Rezept des Tages

und verpasse nie wieder eine leckere Rezeptidee.

Leicht Rezepte

Klare Geflügelsuppe

Eine klare Geflügelsuppe ist gesund und schmeckt. Das Rezept kann mit beliebiger Suppeneinlage serviert werden. Zutaten für 4 Portionen 1 Stk Hühnerbrust.

25 Mai 2014 - 18:19:14

Faschingskrapfen Mit Trockengerm

Das Rezept von den Faschingskrapfen mit Trockengerm wird ihre Lieben in der Faschingszeit begeistern. Zutaten für 12 Portionen 1 Stk Eigelb 200.

18 Januar 2014 - 11:35:26

Chili Con Carne Mit Faschiertem

Besonders für viele Gäste ist das Rezept vom Chili con Carne mit Faschiertem ideal. Kann man schon am Vortag zubereiten. Zutaten für 4 Portionen 1.

24 Januar 2014 - 10:48:41

Faschingskrapfen Mit Dinkelmehl

Faschingskrapfen mit Dinkelmehl schmecken genauso köstlich, wie Krapfen aus Weizenmehl. Hier unser Rezept. Zutaten für 10 Portionen 20 g Butter (weich).

20 März 2014 - 18:37:12

Chicken Nuggets Mit Selbstgemachten Pommes Frites

Überraschen Sie Ihre Liebsten mit dem Rezept für Chicken Nuggets mit selbstgemachten Pommes frites, ein Schmaus nicht nur für Kinder! Zutaten für 4.

27 Februar 2015 - 19:24:36

Klare Kalbssuppe

Eine klare Kalbssuppe kann mit beliebiger Suppeneinlage serviert werden. Für das Rezept benötigt man über zwei Stunden Kochzeit. Zutaten für 4 Portionen.

14 April 2014 - 22:17:30

Holunderblütensirup

Für einen köstlichen Holunderblütensirup muss man 3 Tage Stehzeit berechnen. Das Rezept ist ein toller Durstlöscher in der heißen Jahreszeit. Zutaten.

20 Februar 2015 - 15:25:59

Süße Blätterteigschnecken

Eine wahre Verführung sind diese süßen Blätterteigschnecken. Versuchen sie das Rezept zur nächsten Kaffeejause. Zutaten für 4 Portionen 1 Stk .

11 März 2015 - 15:33:53

Feigen Mit Ziegenkäse Und Honig

Feigen mit Ziegenkäse und Honig sind eine tolle Vorspeise oder kleine Snack am Abend. Hier unsere Rezept - Idee. Zutaten für 2 Portionen 6 Stk Feigen.

15 Juni 2014 - 17:34:50

Vegane Faschingskrapfen

Für Menschen die generell Tierprodukte ablehnen, haben wir ein tolles Rezept von den veganen Faschingskrapfen. Zutaten für 4 Portionen 1 Pk Germ .

KAQUUS HAUSMANNSKOST

Dienstag, 8. November 2011

französisch, geschmortes Rinderragout, Estouffade de bœuf

So kamen einige zusammen die mit geschmort habe, wie:

Wenn ich es richtig verstanden habe ist das in den dort genannten Rezepten ein Ragout, in meinem Bocuse ist es ein Schmorbraten Bœuf à la bourguignonne.

Das entsprechende Ragout heisst bei ihm dann Estouffade de bœuf.

Ich habe dann aus beiden Rezepten eines gebastelt. Nicht streng nach Bocuse doch schon sehr angelehnt.

1350 g Rindfleisch zum schmoren
250 g geräucherter Speck
400 g Champignons
24 kleine Schalotten
1200 ml Rinderfond
750ml Spätburgunder
2 kleine, frische Lorbeerblätter
1 Zweig Thymian,
einige Stengel Petersilie
Butterschmalz
1 El Mehl
Pfeffer und Salz

Kommentare:

Das ist so ein Spass mit dem gleichzeitigen Kochen dieser Klassiker.

Ja, bin gespannt wers noch macht

So. du bist jetzt verlinkt!

Ich find so nen Food-Flashmob auch irgendwie irre. Bin wirklich gespannt, wer es evtl noch alles verbloggt.

Food - Flashmob, ein schönes Wort,

irgendwann werden sich dann Leser wundern wie das wohl zustande gekommen ist

Ich verfolge euch:) Ist mir egalwie es heisst es sieht sehr schmackhafta aus:)

chicken

it's a chicken and egg situation → es aquello de la gallina y el huevo

the chickens are coming home to roost → ahora se ven las consecuencias

don't count your chickens before they're hatched → no hagas las cuentas de la lechera

it's chicken feed to him → para él es una bagatela

to chicken out of sth/doing sth: he chickened out of the audition → se rajó y no se presentó a la prueba

he chickened out of asking her to dinner → se rajó y no la invitó a cenar, no se atrevió a invitarla a cenar

to count one's chickens → vendre la peau de l'ours

to count one's chickens before they're hatched → vendre la peau de l'ours avant de l'avoir tué

it's a chicken and egg situation → c'est l'histoire de l'œuf et de la poule

to run round like a headless chicken, to rush round like a headless chicken (mainly British) (= behave in a panicky, unfocused way) → courir dans tous les sens

to chicken out of doing sth → se dégonfler au moment de faire qch

He chickened out of asking her to the party → Il s'est dégonflé au moment de l'inviter à la fête. chicken breast n → blanc m (de poulet) chicken drumstick n → pilon m (de poulet) chicken farmer n → aviculteur/trice m/f chicken liver n (= single) → foie m de volaille ; (ingredient) → foies mpl de volaille chicken nuggets npl → nuggets mpl de poulet

chicken

don't count your chickens before they're hatched (Proverb) → non dire quattro finché non l'hai nel sacco

chicken

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chicken pox
chicken provencale
chicken purloo
chicken roundworm
chicken run
chicken salad
chicken sandwich
chicken scratch
chicken snake
chicken soup
chicken stew
chicken stock
chicken taco
chicken Tetrazzini
chicken wing
chicken wire
chicken yard
chicken-breasted
chickenfeed
chickenfight
chicken-fight
chicken-fried
chickenhearted
chicken-hearted
chickenheartedness
chickening
chicken-livered
chickenpox
chickenshit
chickeree
chickling
chickpea
Chick-pea
chickpea plant
chickweed
chickweed phlox
Chickweed wintergreen
Chicky
Chiclayo
chicle
chicle gum
chicness
Chico
Chicopee
chicory
chicory escarole
chicory plant
chicory root
chicot
Chicoutimi
chide
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Chicken-wire anhydrite
Chicken-wire anhydrite
chicken-wire pattern
chickened
chickened
chickened
chickened
chickened
chickened out
chickenfeed
chickenfeed
chickenfight
chickenfight
Chickenguniya
Chickenguniya
Chickenguniya
Chickengunya
Chickengunya
Chickengunya
Chickenhawk
Chickenhawk
chickenhearted
chickenhearted
chickenheartedly
chickenheartedly
chickenheartedness
chickenheartedness
chickenheartedness
Chickenhouse
Chickenhouse
chickening
chickening out
chickenly
chickenly
chickenly
chickenpox
chickenpox
chickenpox
Chickenpox and shingles
chickenpox immune globulin (human)
chickenpox immune globulin human
chickenpox immunoglobulin
Chickenpox parties
Chickenpox parties
Chickenpox parties
Chickenpox party
Chickenpox party
Chickenpox party
Chickenpox vaccine
chickenpox virus
chickenpox virus
Chickenpox-Zona Virus Infections
chickens
chickens
chickens
chickens
chickens
chickens come home to roost
Chickens Embryos Kidney Cells
chickens out
chickens with their heads cut off
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Huhn à la Provence

Huhn à la Provence — Huhn à la Provence

Zubereitung

1: Backofen auf 200 Grad vorheizen. Poularde mit 1/2 EL Olivenöl bestreichen, von außen und innen salzen und pfeffern. 3/4 der Kräuterstängel in die Poularde stecken, einige Salbeiblätter unter die Geflügelhaut schieben. Im Bräter auf mittlerer Schiene des Ofens ca. 1 1/4 Stunden braten.

понедельник, 15 января 2018 г.