Wednesday, April 3, 2013

It's all about Pepople #1 {2013}

There are funny ways to get to know people..
I would say he's a friend from Google plus or better a nice blogger colleague.
He recommends me recipes and gives me good feedback for my posts. I really appreciated that.
So give a warm welcome to Dirk. A passionated hobby chef! Here's a short Foody-CV.

Name: Dirk Reul
Age: 37
Job: Service Manager Finance IT

What is your job and why?
The challenge to work in complex environments with demanding customers, combined with international contacts and a very high degree of personal responsibility. This job is absolutely perfect.






What is your favorite food?

My favorite dish is very simple, with cumin, sugar, salt and fennel. Marinate overnight pigs Bach (Wammerl) which needs to be cooked at low temperature for a few hours and end up crispy fried by barbecue. Here are simple spices combines with a pure flavor of meat to a juicy and tender it still incredibly tasty meat dish, which is highly suitable as a sandwich filling or in Ramen let.





Do you have a favorite drink? And why? 

I love good coffee, it will fit perfect to desserts or after dinner. The properly roasted beans variety, combined with the appropriate method of preparation and a few spices, produce the subtle nuances of good coffee and of course they are comparable to a few other beverages.




Do you have a favorite place?

My apartment, my own retreat. The place that I've set up the same way, it meets my taste.




What is your constant companion?
My smart phone, somehow the little electronic helper has become the essential tool.


Recipe:
Pear and Gorgonzola Risotto with roasted Walnuts

Today's dish a real Italian classic, combining the the spicy, piquant flavour of the Gorgonzola with the sweetness of the caramelized pears. There is even a saying in Italy “al contadino non far sapere quant’è buono il cacio con le pere” (don’t let the farmer know how good cheese is with pears).  This is a beautiful combination. For those afraid of strong cheese, this is not the dominant flavour, it is the mix of savoury and sweet that is a true pleasure, go ahead try it. Add less cheese if you are afraid and increase the amount until you are satisfied.


(2 servings)

Ingredients

  • 150g Carnaroli rice (risotto rice)
  • olive oil
  • 250ml dry white wine
  • 1 shallot
  • 1 leek
  • fresh ground black pepper
  • 40 g butter
  • 60 g Parmesan
  • fresh Thyme
  • small handfull of Walnut cores
  • 1 Tbs of brown sugar
  • butter
  • 80g of Gorgonzola
  • 2 ripe pears
  • 1- 1,5 l of boiling vegetable stock (or chicken)




Mise en Place

-  peel the shallot and mince it finely and cut the cleaned leek into thin
   rings
- bring the stock to a boil
- gently roast the Walnut cores in a non stick pan, do not burn them
- peel the pears, remove the core and cut into bite sized cubes
- heat a Tbs of butter in a non stick pan and saute the pear cubes for a
   few minutes, add the sugar and caramelize them gently, put aside
- grate the Parmesan and pull off a tsp of thyme tips, put aside

Preparation

Heat the olive oil in a pot, add a tsp of butter, add the chopped onions and leek, stir and cook until translucent. Add the risotto rice and stir until translucent, after about 3 minutes of gentle stirring add the white wine, stir and wait until the liquid has been soaked up by the rice. Start adding the stock until the risotto is covered, stir occasionally and keep adding stock and stir from time to time.

Try the risotto after about 15 minutes, it is supposed to be soft on the outside and still have some bite in the middle all the while already being creamy. Add the Gorgonzola and pears and keep stirring until the cheese melts and the pears are warmed through.

Turn off the heat and add the Parmesan and thyme tips along with a tsp of butter. Stir and put the lid on the pot. Let it rest for about two minutes. Season with salt and fresh Pepper to your liking.

Serve with a fruity, chilled white wine and add the roasted walnuts along with some fresh thyme tips.