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January 20th, 2018 | main dishes

Mushroom risotto, simple, vegetarian, delicious

Looking for a special mushrooms variety of really high quality, you will find it on the most beautiful of all Hamburg weekly markets, the Isemarkt. At the booth of Tarik Baltaci, the selection is huge. Mushrooms with fine-sounding names and wonderful flavors are waiting for the buyer: rose and almond mushrooms, cauliflower mushrooms, autumn trumpets, Pom Pom Blanc. And Tarik’s friendly and expert advice are free there! Fancy a mushroom risotto?

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January 17th, 2018 | side dishes

Pasta a la Mamma

Home-made pasta, there is nothing better. Soft wheat semolina is the magic word. I was in a small shop for Italian food. At checkout the older grumbled something grouchy, (which must be resulting from living in Northern Germany…) owner: “Pasta? You don’t figure it out anyway.” On the question of whether he was this opinion because I’m not Italian, he replied unmoved: “My wife tried for 40 years, so you will not get out even there.” Allora! Per favore!

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January 11th, 2018 | on the road

Gourmet cuisine and brand clothing?

Fine dining at a concept store, that doesn’t match, never, ever – I thought. Until Tom Wickboldt and his team in his The O’ROOM on the German island Usedom convinced me of the opposite. And how! With this new restaurant, Wickboldt sets a culinary exclamation point, which makes the island from the gourmet point of view a lot more attractive.

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January 2nd, 2018 | main dishes

Simply stew

After all that festive roasts and gourmet buffets we feel like cooking something pretty simple. Outside it’s cold and dark and new year still seems to be a bit unreal and strange. Could there be anything better than a fine warming stew with an almost forgotten vegetable, the turnip?

 

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December 31st, 2017 | starter

“Last-minute“ pea soup

Outside I hear the first firecrackers, 2017’s grand finale approaches. If you want to conjure up a quick midnight soup, here comes another idea for a rapid recipe. No, actually not a recipe, but rather a “free-style” instructions with ingredients you certainly have at hands.

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December 29th, 2017 | main dishes

Cavatelli alle Vongole – pasta with clams

Recently my dearest Captain was on shore leave in Molfetta/Italy together with Leonardo. They had pasta with clams and he raved about this dish in our evening phone call. There, I decided to make my try and prepare it at home one day. Luckily, Leonardo gave him a packet of original south Italian Cavatelli pasta to take home – they are said to be the best pasta ever with clams.

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December 26th, 2017 | main dishes

Don’t be afraid of game!

Time and again I hear: “I have never prepared game, I don’t know whether I can do that.” This concern is nowadays absolutely unfounded. The days of strong smell and taste are long gone. So-called “Haut goût” (French for „high taste“) referred to the very intense, slightly unpleasant smell that arose when the meat was stored too long without proper cooling. Today, in the age of cold stores and freezers, it does not exist any longer. So, get to the wild feast.

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December 22nd, 2017 | drinks

Le Lion Bar in Hamburg – if you have survived the doorman, it’s getting really good!

This bar is something of delightfully “old school”… We had read of “Le Lion” and wanted to take an aperitif there. The fact that we had not booked on a Thursday around 7 pm, made the smart but somewhat unfriendly doorman raise the eyebrow. After all, he had heard our ringing and somewhat reluctantly admitted.

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December 18th, 2017 | menu proposals

Captain’s Christmas menu and Lisa’s wines

Seven days till Christmas and you have still no idea for your festive meal? On Christmas Eve, there is a very traditional food in most families. If there are family and friends visiting you at the holidays, the menu should be something very special, quite clear. I’ve put together a festive menu for you which can be prepared very well. And the best thing is: the menu is coming along with the suitable wine recommendations from the estate of Lisa Bunn. Now, “rescue” is at hand, here you’ll find your perfect Christmas menu.

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December 17th, 2017 | main dishes

Braised veal cheeks – tender as butter

This dish is my absolute favourite for a festive multi-course meal. It is a bit time-consuming, but you can prepare it already days before your guests arrive and freeze it. As a side dish dumplings or Spätzle and a salad of lamb’s lettuce with roasted bacon and walnuts are a perfect match. The effort is rewarded by a super tender meat and incredible aromas!

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