Cooking Manual for Engineers

Inhaltsverzeichnis

Forword Stefan Palkoska

Appetizer
Chicory with Cottage Cheese
Shrimp Soup
Zucchini with Parmesan and Pine Nuts
Bacon-Wrapped Plums on Rosemary Skewers
Salad with Chicken and Cashews
Shrimp with Garlic
Mushroom Soup
Carrot Soufflé

Main course
Oysters with Tomato Vinaigrette
Tuna Steak with Sesame
Mussels in White Wine
Salmon on Rice
Pizza Provençal
Bacon-Wrapped Lamb Steak
Lamb Chops with Thyme and Asparagus
Roasted Rabbit
Bacon-Wrapped Rabbit with Plums
Steak Florentine with Rosemary Potatoes
Coq au Vin
Mexican Pork
Beef Tenderloin a la Laguiole

Dessert
Bourbon Vanilla Ice Cream with Samba
Kaiserschmarren
Plum Soufflé with Cognac
Passion Fruit Mousse
Mousse au Chocolat
Bavarian Cream with Raspberry Sauce
Gin Sorbet with Candied Orange Zest

Forword Stefan Palkoska

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1. The individual dishes are to be viewed as part of an entire menu. This means that only a few of the dishes have the classic combination of meat, potatoes, and vegetables. Instead, we reduced the dishes down to the essentials. The essence of the dishes, so to speak. For you this means that you can even eat three courses and still feel good.
2. The time estimates in the recipes are guidelines. The preparation times may vary according to the type of oven, altitude, etc. Please always test them yourself and adjust the cooking times and settings accordingly.
3. Thanks to the reverse scheduling, it is possible to simply estimate when you must begin with the preparations. What works in project management will also be helpful in cooking.
4. Each dish has a wine recommendation. This does not mean that you must drink wine with every dish. Please drink in moderation, within the legal regulations, and be mindful of your health!
5. The wine recommendations are a result of the friendly support of the Mövenpick Wein AG. The recommendation is structured so that general recommendations for the wine choice are at the beginning. Then the recommended wine of the Mövenpick Wein AG is discussed. In the appendix are details of the wines such as grape variety, vintage, area of cultivation, etc.
6. In order to make the recipes easily understandable, we refrained from using technical terms as much as possible. Cooking should be easily understandable and be possible without needing any definitions of terms. Clarity always had the highest priority in designing this book.
7. The ambiance in which the guests are served their food is as important as the food itself. Napkins, candles, tablecloths, etc. provide a great effect for little effort or cost. Don’t forget, you eat with your eyes too!

Now I wish you lots of fun while cooking!

Stefan Palkoska

Dipl.-Ing., MBA

Appetizer

Entrée

Vorspeise Entremés Antipasto Aperitivo

Definition: The appetizer is a small dish which is eaten before the main dish. It is supposed to stimulate the appetite and alleviate any hunger pains.

Chicory with Cottage Cheese

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Bill of Materials for 4 people:

- 200 g cottage cheese
- 1 chicory
- 1 can mandarin oranges
- 1 Tbsp. parsley
- 1 lemon
- 1 tsp. salt
- 2 Tbsp. sliced almonds

Tip:

This appetizer is wonderful as an hors d'oeuvre and can be served with an aperitif.

Wine recommendation:

Due to the mandarin oranges and the lemon, the best wine for this salad is a white wine with not too much essence which will perfectly round out the flavors of this dish. We thought of a fresh Verdejo from the Bodegas Avelino Vegas.

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Shrimp Soup

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Bill of Materials for 4 people:

- 3 potatoes
- 3 carrots
- 250 ml water
- 1 Tbsp. vegetable broth
- 1 bay leaf
- 1 onion
- 2 garlic cloves
- 100 g shrimp
- 100 g crab meat
- 2 Tbsp. grape seed oil

Tip:

Shrimps and crab meat can be found in small portions at discount grocers (such as ‘Aldi’) and don’t necessarily need to be bought fresh from a fish market when being used for stew.

Wine recommendation:

Due to the mandarin oranges and the lemon, the best wine for this salad is a white wine with not too much essence which will perfectly round out the flavors of this dish. We thought of a fresh Verdejo from the Bodegas Avelino Vegas.

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Zucchini with Parmesan and Pine Nuts

Bill of Materials for 4 people:

- 2 zucchini
- 50 g pine nuts
- 30 g piece of Parmesan
- 2 Tbsp. olive oil
- 6 Tbsp. grape seed oil
- ¼ tsp. salt
- ¼ tsp. pepper

Tip:

Only turn the zucchini once so that it retains a nice color and taste. If one stirs vegetables too often, they become soggy and limp.

Wine recommendation:

Wines most fitting to this dish are those without too much alcohol or tannins. They should rather be more powerful wines with elegance and a nice spiciness. We recommend the Foras of the renowned Cantine Sardus Pater of Sardinia.

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Bacon-Wrapped Plums on Rosemary Skewers

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Bill of Materials for 4 people:

- 12 dried plums
- 12 slices aged bacon
- 4 rosemary twigs

Tip:

The flavor develops the best with fresh rosemary twigs.

Alternatively, conventional skewers can be used, in which case some rosemary should be added when rolling the bacon.

Wine recommendation:

A dish in wine form. This is what we achieved with this wine recommendation. The La Falaise from the Languedoc contains exactly the flavors of this dish. The sweet fruitiness of the plums and the aromatic components of the rosemary: an absolutely harmonious pair.

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Salad with Chicken and Cashews

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Bill of Materials for 4 people:

- 250 g chicken breast fillet
- 1 onion
- 1 garlic clove
- 1 lime
- 1 bell pepper
- 1 head of curled lettuce
- 2 tomatoes
- 100 g cucumber
- 2 tsp. olive oil
- 4 Tbsp. grape seed oil
- 1 tsp. balsamic vinegar
- 10 olives
- 30 g cashews

Tip:

Grape seed oil can be heated to a higher temperature than other food oils, making it therefore ideally suited to fry meat. Sunflower oil can also be used instead of grape seed oil.

Wine recommendation:

For this wonderfully fresh summer salad, we orientate ourselves according to the dominant ingredients and therefore choose the stimulating Chenin Blanc Inspire from the Spier winery of South Africa.

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Shrimp with Garlic

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Bill of Materials for 4 people:

- 12 whole shrimp (without head and legs)
- 3 garlic cloves
- 4 Tbsp. grape seed oil
- 1 lime
- 1 tsp. sea salt
- ½ tsp. pepper

Tip:

Buy the shrimp fresh, without heads or legs, and raw (grey color): ca. 40-50 g per shrimp. Put the garlic in the pan rather late, since it will otherwise burn.

Wine recommendation:

Seafood does not always require a sparkling wine. Try sometime a dry, well-cooled sherry and let yourself be overcome by this taste experience. We recommend the highly-acclaimed Fino Sherry Solera Reserva Jarana from Emilio Lustau.

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