It is sad to say but the cold autumn evenings are here. On the other hand it is quite nice to cuddle up in the sofa with candles, a blanket and a bowl of warm soup.
600 g Champignons, cut in pieces (you can of course use other mushrooms as well)
2-3 Garlic cloves, chopped
1 Onion, chopped
2 dl White wine
5-6 dl Mushroom stock (or more depending on wich consistency you prefer)
2 dl Cream
a dash of Brandy
5-6 Champignons, cut in half
1 Onion, sliced
Fry garlic, onion and champignons in butter until they have colour and you can notice the mushroom scent. Add white wine and mushroom stock and let come to a boil. If you don’t have access to mushroom stock, use chicken stock. Let boil for 15-20 minutes.
Mix the soup with an electric mixer or a blender. Add the cream and a dash of brandy. If the soup is to thick add extra stock or just plain water. Season with salt and pepper.
Fry a sliced onion together with the 5-6 champignons until they have a really nice brown colour, and use as decoration.
Serve together with a glass of white wine and newly baked bread spread with a tasty butter and flakes of salt.
Movie: Eaten while watching the outstanding German movie, The Lives of Others
Quail is probably not the first bird most of you would prepare. It´s hard to find but it is rather easy to cook so give it a try. If you serve it as one course in a menu one quail is enough for each person.
Rosted quail with beluga lentils and fig vinegar sauce
4 drawn Quails (vaktel, Wachtel)
4 Garlic cloves
3 dl Beluga lentils
1 green Apple
3+5 dl Chicken stock
1 dl Fig vinegar
2 tbsp Sugar
Start with cooking the lentils in 5 dl chicken stock, thyme, chopped garlic (1 clove), onion and carrot. When they are done, pour away the broth.
Roast the quails in a pan with 2 garlic gloves, butter and 3 thyme sprigs until it gets colour. Cook in 100⁰ C until it reaches 57⁰. Let it rest 5 min before serving.
Fig sauce. Braise an onion and a garlic clove in butter and sugar. Add the fig vinegar and stock. Let it simmer til you have reduced it with 50%. If it is to thin add some butter and even some thickening. Finish it off with salt and pepper.
Warm the cooked lentils in a pan with butter and thyme. Add chopped apple. Serve the lentils with the roasted quail and the fig vinegar sauce.
Music: Listened to the extraordinary album by Movits!