One of the best inventions (if you can call it that) nature has brought with itself is honey. In any form, in any meal, in chapstick, in skin cream, in a hair mask – it always seems to find its place successfully. I completely understand and support it being the most important food in Winnie-the-Pooh’s universe.
My father’s family used to have beehives up on an Alp when he was a child (how Swiss, right?), yielding over a yearly supply of the golden goodness. We regularly try to inspire him to set one up again masking it as a new retirement project…. so far we have failed. On a recent road trip along the West Coast I came across an amazing shop revolving around bee keeping and honey in Portland, OR. I almost took the invisible project a step further by buying all the essentials for a DIY beehive… lucky for my father the only item I left the store with was a honey-inspired cookbook. And here you have it, a twist on one of their recipes – duck and honey are a great couple. Let me know what you think!
Oven Roasted Duck with a Raspberry Honey Sauce
inspired by The Fresh Honey Cookbook
Happy Saturday and happy spring! Spring has finally arrived – and my what an impression has it decided to make this year. Apparently, this side of the world, March 2017 is the warmest since I don’t know how many years. Great for summer lovers, not so good for our glaciers and passionate hibernators. What does this mean for culinary nerds? Time for fresh and light treats. Also, time to bring dusty kitchen gadgets back to life.
My newest gadget? A sous-vide cooker. Best. Christmas. Present. Ever. (No offence to all others – your gifts were great too..). Now, what does that mean? To cook under vacuum. That’s right – you vacuum pack/seal everything before cooking it in a water bath, allowing your whatever to be completely evenly cooked at a constant low-ish temperature. Super exciting. Amazing results. Totally worth the effort. And you can even control it via bluetooth/wi-fi. I don’t think I have managed to serve such tender duck before in my life.
Anyways, back to spring. And time for a dessert. Spring desserts = berries & lemon. Ok, that’s a lie, all desserts must include some sort of citrus if you ask me, not matter what the season. Now, to incorporate my sous vide into the equation I came up with:
lemon + berries + fresh + sous vide = sous vide lemon cheesecake topped with berries
Obviously. Ok, not quite. It was the first water-bath dessert that came to mind. Nevertheless, fitting and worth a try. It turned out surprisingly well, although, the consistency could be improved. If you happen to have such a gadget at home – go ahead and try it. If not, it’s high time to invest your money into something useful ;-).
Sous Vide Lemon Cheesecake
How was everyone’s 2016? Glad for it to be over? Mine wasn’t too bad actually – I spent most of it travelling, finally had some successful dates (noone thought that would ever happen) and managed not to get fired during my probation period – how on earth will 2017 top that?? Positive thinking: as long as the new year starts with a delicious meal, some bacon, all the wine and good company, nothing can go wrong :-).
Luckily I’m not on call for new years eve and don’t have to spend it wearing a surgical mask to protect me from my Influenza patient cohort. That’s right, my ward has been transformed into an isolation ward with polymorbid patients who have sadly caught the flu. My, did I underestimate the seriousness of the flu until being exposed to it daily – these people are sick. Roche must be loving my hospital – we are probably the prime customer when it comes to their “Anti-Flu-Agent” Tamiflu. Not like it actually works as promised. But hey, at least we support the best industry of the first world…… should have bought some shares, damnit. Anyways – lesson learnt: as much as you hate getting jabs – the flu jab is worth it!
And if you are still fighting over what to cook tonight – try this. Quick, simple, impressive and tasty. Also, who are we kidding, bacon is always a winner.
Bacon and Thyme Infused Filet of Pork Dipped in a Creamy Tomato Sauce
T-2 days until I am officially unemployed for 2 months! Scary! Anyone have a guide to leading the life of a pensioner?
In my hospital, tradition calls for junior doctors to spoil their co-workers with a sweet breakfast sometime around their last day of work. Another compulsory “cake baking” moment in the life of a junior doctor, respectively surgeon in training, is after being allowed to operate something for the first time. There is an unwritten rule stating one has to bring a cake after each new surgical achievement. Sneaky, sneaky surgeons. Now, instead of always bringing cake, I figured I could be creative and bring rolls. Who doesn’t like rolls? My personal favorite – cinnamon rolls – would be a tad too intense for my Swiss colleagues to digest at 8 am. So I decided to stay on the safe side and made these hazelnut rolls – NOM. Secret ingredient: a hint of cinnamon, obvs.
Nussschnecken – Hazelnut Rolls
Happy Sunday, Happy Whitsun – more like yay for having an extra day off work – three-day weekend hello:-)… For most of us, that is – maybe I should have thought about rough working hours before starting my degree, but really, as if I was mature enough to think that far ahead at 17. Also, apparently abiding by the labour law is overrated. Although, compared to junior doctors in the UK, I don’t think us Swiss are doing all too bad. Yet, lack of sleep is still inevitable. How was I supposed to know that 8 hours of sleep was going to be a must in the future? I envy all those who can function on less… how do you do it? Also, how do you not look like someone punched you? And don’t say coffee, there has to be another secret….
Back to the three-day weekend – I hope you have all embarked on an exciting road trip to some warm place in the south and are spending your days at a beach with a cold glass of Rosé to accompany the line fish of the day. Mhmm that sounds wonderful. For all medics who are dreaming of this scenario, here is a recipe to recreate an almost as satisfactory milieu at home. Open your favorite bottle of Rosé, put your feet up, forget all annoying GOMER’s*of the past 12 hours, turn on Netflix, watch something brainless and relax.
Herby Crusted Cod
Happy second blogiversary to meee!! I cannot believe The Medical Gourmet is already 2 years old – these past two years have flown by. At this point I could get deep and soppy and reflective, but let me not bore you. For all of you who don’t have a reason to drink some bubbly this evening – use my blogiversary as an excuse;-). And, if you are in search of a delicious dessert recipe to go with your bubbly – you can never go wrong with an indulgent citrusy meringue pie. Well, that’s my plan anyways. Cheers to a great year. Happy Wednesday!
Passion Fruit/Lemon Meringue Pie
This past month has been insane – I can’t believe it’s already March. It started with two days out of my usual surgical routine, namely in the life of an Anesthetist, because why not. A perfect base specialty for going into emergency medicine – a potential career goal after (hopefully) successfully becoming a surgeon. It continued with a few crazy days of Fasnacht (= my local carnival), the highlight! Have you been? If not, add it to your bucket list. Apparently it’s even listed in 1000 Places to See Before You Die, the city goes insane, who thought Swiss people could actually have fun? Fasnacht lasts for just 3 days, but what glorious days these are. One calls them the “drey scheenschte Dääg” (= three nicest days of the year). I don’t think I would go that far, but they are fun. In a nutshell – parades of giant burning wood pieces, booze, confetti ALL OVER, parades of crazy people throwing oranges, flowers, alcohol and again, confetti, at you, flour soup (ew), booze, cheese tart, cellar bar hopping, booze, more confetti, amazing brass bands, schnitzelbängg (satirical poetry), crazy costumes. Also, very little sleep. Retrospectively it would have been wiser to take the days off work before my 10 day shift……
Now, after all this booze, my roommate and I were not in the best of states, understandably. Ideal culinary hangover cure? 1. Bacon, 2. Garlic, 3. Bacon, 4. Garlic, 5. Alcohol (always), 6. Panko breadcrumbs. Turn that into something crispy and satisfying? You end up with Chicken Kiev. There is a debate going on whether this dish is of American, Ukrainian or Russian origin…. honestly, who cares, thank you to whoever invented it, it’s delicious.
P.S. Apologies for the picture – blaming it on the hangover.
Chicken Kiev with BACON