THE BOARD SESSIONS | VOL.4
OUR CULINARY HEARTBEAT.
At the stove
On the stove
LISA & JOHANNES
THE LOCK-DOWN DOG.
WITH SPARKLING WINE.
The "Lock-Down Dog". With sparkling wine.
Preparations for Christmas are already in full swing here, and the current lock-down no longer causes sleepless nights. We’re actually looking forward a bit to the forced slowdown and remember the last lock-down:
The best side effect was the extensive cooking and the calm.
We want to give you a nice little recipe as inspiration in case you run out of ideas: THE LOCK-DOWN DOG.
Magnificent show-off hot dog with coarse sausage, cream of baked celery, panko mustard crumble, and pickled onions in a homemade Bánh Mì roll. If you’re in a hurry and have two hours. Fast food deluxe, basically.
We wish you a relaxed lock-down – let’s make #THEBESTOFIT again.
Best regards from the crisis hotspot Offenbach!
Joseph, Johannes
& Team
P.S.: To suit the occasion, we’ve prepared a small Lock-down special offer for November.
Lock-Down Dog
// Celeriac paste, pickled onions & Panko mustard crumble.
This recipe was actually meant to accompany the launch of OTILIE*, because German sparkling wine has a similar problem to hot dogs – no one associates anything delicious with it. So the idea arose to turn a hot dog into a dish that can compete with sparkling wine at champagne level. The result is our LOCK-DOWN DOG.
You need to allow some time, especially if you want to bake the rolls yourself. But it’s worth it because the result is truly delicious. With a glass of OTILIE*
We were directly inspired by Yotam Ottolenghi’s "baked celery" from his new book FLAVOUR: The magical transformation of this rough root into a fragrant delicacy immediately thrilled us and forms the basis for the celery cream.
The Bánh Mì basically worked well, warm and crispy, but in hindsight they were a bit big and thick. Next time, we would make them a bit finer and smaller.
For the "meat" filling, we used the sausages from BEYOND MEAT, our absolute recommendation when it comes to sausage. Flavor, texture, frying behavior, and smell – AMAZING.
And meanwhile 100% plant-based. However, they are currently only available in bulk packages (e.g., at Metro) and cost just over 2 euros each, about what a good sausage should cost.
Anyone willing to make the effort will surely find someone with a wholesale market pass who can act as a supplier.
If you want meat: A proper ORGANIC butcher is the minimum.
- THE BOARD SESSIONS | VOL.4
- “The toppings"
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- PICKLED ONIONS
- 4 medium-sized red onions
- 500 ml light balsamic vinegar
- 1 pinch sugar
- Salt and pepper
- CELERIAC PASTE
- 1 piece celeriac
- ½ bunch parsley
- ½ bunch fresh marjoram
- 1 piece organic lemon
- Olive oil
- Salt and pepper
- PANKO MUSTARD CRUMBLE
- 250 g panko flour
- (Japanese panko breadcrumbs)
- 3-4 tbsp grainy mustard, medium-spicy
- 1 piece Thai celery
- Also
- 1 piece Taleggio (Italian soft cheese)
- 6 coarse bratwursts
- We chose the ones from BEYOND MEAT.
- Flavor-wise, right at the top,
- meanwhile 100% plant-based.
- If you want meat:
- please go to the ORGANIC butcher.
CELERIAC PASTE
1 - Preheat the oven to 180°C.
2 - Wash the celeriac thoroughly but do not peel. Pierce around it about 2 cm deep with a knife.
3 - Line a baking sheet with parchment paper, place the celeriac on it, and generously oil all around. Then salt well and cook for 2 hours until the celery is golden brown. Occasionally brush the celery with oil during cooking.
4 - When the celery is cooked, take it out of the oven and let it cool enough to handle further.
5 - Cut off the peel generously.
6 - Cut the celery into small cubes and partially crush them so that a coarse paste forms in the end.
7 - Season with salt and pepper and set aside.
PICKLED ONIONS
8 - Peel the onions and cut into thin rings. If possible, use a mandoline to slice finely.
9 - Then soak the sliced onions in a mixture of 500 ml light balsamic vinegar, salt, pepper, and a pinch of sugar, and let them marinate for at least one hour.
PANKO MUSTARD CRUMBLE
10 - Heat a large pan and lightly toast the panko flour until it starts to take on some color.
11 - Now add the grainy mustard and mix everything with a rubber spatula (to avoid crushing the panko while stirring).
12 - Once everything is well mixed, continue roasting the mixture until all moisture has completely evaporated from the crumble.
13 - Set aside and let cool.
FINAL STRETCH
14 - Wash the Thai celery, dry it, pluck off the leaves for garnish, and set aside.
15 - Fry the sausages in a little fat in a pan to the desired level of browning, or alternatively grill them well.
16 - Cut Taleggio into thick slices and melt in a second pan over medium heat.
15 - Cut the rolls open.
15 - Top as you like. We set up a hot dog station right at the board with all the ingredients in the display holder, which makes topping twice as fun.
NOTES
BÁHN MÌ rolls
// it’s worth it!
Báhn mì is a relic from the time when Vietnam was under French colonial rule. The term literally translates to “wheat bread” and refers to baguette-like loaves or rolls whose crust is somewhat softer and lighter than that of a French baguette.
Báhn mi is now practically synonymous with sandwiches filled with vegetables, coriander leaves, fresh chilies, and meat or tofu. Baking takes some time, but it’s worth it!
- THE BOARD SESSIONS | VOL.4
- “BÁHN MÌ"
for 4 rolls
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- 354g water
- 7g dry yeast
- 600g bread flour
- 20g sugar
- 6g fine salt
- 100g clarified butter
- (melted and cooled)
- 1 handful of ice cubes
STEPS
1 - Mix water and dry yeast in a bowl until the yeast dissolves. Add bread flour and sugar and mix everything. Let the dough rest for autolyse for 30 minutes. Then add salt and knead in gently. Now knead in the melted cooled fat on medium speed until a smooth dough forms. Place the finished dough in an oiled bowl, cover with cling film, and let rest for one hour. After 30 minutes, fold the edges of the dough inward several times to create some tension in the dough.
2 - Now divide the dough on a floured work surface into four portions (about 250 g each). Then shape the dough pieces into baguette rolls. To do this, flatten the pieces and fold the long sides over each other. Roll the dough sheet up from the narrow side and then roll into small sticks with your hands. Place the sticks with some space on a well-floured kitchen towel and push the towel together between the individual portions. Then let rise in a warm place (about 27 °C) for 60 minutes.
3 - Meanwhile, preheat the oven with the baking stone (2nd rack from the bottom) and baking tray (bottom) to 250°C. Place the dough portions uncovered in the fridge for 10 minutes, then score each once in the middle with a sharp knife and spray with water. Carefully place the baguette rolls on the baking stone and put the ice cubes on the baking tray. Bake in the oven for about 20 minutes, opening the oven door briefly after 10 minutes to let the steam escape. Let the rolls cool on a rack.
NOTES
