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Posts Tagged ‘2009

Gebratene Weidegans

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Homemade, Christmas Eve 2009 in Vienna, Austria

Can’t say it’s typical, goose is our choice of “Festessen” (festive food in German, i.e. banquet or Christmas dinner) this year.

Stuffed with apples and marrons glacés (candied chestnuts) and grilled in oven, this traditional Austrian dish is served with Rotkraut, and instead of Serviettenknödel (dumpling) we made Kartoffelknödel (potato dumpling).

*Rotkraut is red cabbage prepared with sugar, onions, red wine, apples, and lingonberry jam

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December 26, 2009 at 12:05 am

Risotto Cappesante

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STRADA, June 2009 in London, UK

Pan fried scallops on a risotto of leeks, pancetta, white wine, lemon zest, chilli & basil.

I had this dish in London on my way back to Taiwan. Very surprisingly generous for a chain restaurant, the scallops are big and juicy and fried just in the right way.

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June 8, 2009 at 3:56 pm

Langoustine

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Hanner, May 2009 in Mayerling, Austria

This is the first time I have raw shrimp/lobster in European cuisine, and indeed Restaurant Hanner is famous for its creative dishes.

Creamy raw langoustine, fresh flower, green noodle, and crisply roasted sour-sweet black currant are not only fabulously arranged, but also  a great combination of texture and flavour.

*Langoustine is also called Norway lobster
*Michelin Guide

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May 30, 2009 at 10:12 pm

Blühendes Konfekt

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Blühendes Konfekt, April 2009 in Vienna, Austria

Blühendes Konfekt, blooming confection, is a small handmade chocolaterie near the big shopping street Mariahilfer Straße in Vienna.

Fresh flowers, fruits and nuts. Together with chocolate, they create such an exquisite vision and the fragrance of an April garden.

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May 23, 2009 at 3:15 pm

Wagashi

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Tenmaya, March 2009 in Vienna, Austria

Wagashi (和菓子) is a traditional Japanese confectionery, often made of red bean paste or/and mochi (rice cake), and served with tea.

These are very basic ones, though.  In Japan there are many wagashi shops that run for generations and make wagashi as a work of art.

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March 27, 2009 at 9:27 am

Sesame Chicken Salad

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Homemade, March 2009 in Vienna, Austria

Recently I enjoy very much to “cook by the book”. Some people think it’s too simple, but <The Instant Cook> by Donna Hay provides a lot of inspiration for people who cook often and do not always have much time to prepare.

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March 21, 2009 at 6:29 pm

Hotategai and Amaebi Sushi

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Tenmaya, March 2009 in Vienna, Austria

They are both raw of course: Hotategai (scallop) and Amaebi (sweet shrimp) are my two favorite nigiri sushi. I’m so happy to be able to have them in Vienna.

This Japanese restaurant in the first district in Vienna is very popular also among Japanese people. Japanese sushi chef, Japanese waitresses, Japanese customers sitting next to you…in here, you don’t feel like in Vienna anymore.

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March 18, 2009 at 2:06 pm