KOSTBAR # 013 # Boeuf Stroganoff

The first Kostbar edition after a big break deals with summer memories and their musical recourses, with a 20 years anniversary, with sentimentalistic from Sowjet times and… with a legend from Russia - Boeuf Stroganoff, the dish we cook together with the one and only Katja Garmasch.

Listen here :: KOSTBAR # 013 # Boeuf Stroganoff

Ingredients

1 kg beef meat

500 gr mushrooms

1 liter bouillon or water (but then you have to put in garlic, onions small chopped and some vegetables to cook with)

300 gr salted cucumbers

250 gr creme fraiche

potatoes chopped in very small slices and fried in plenty of oil

KOSTBAR # 011 # Pastalogy # special guest Darko Vlahovic

Kostbar goes this time into the Italian filling bussiness. Fresh pasta we prepaire, filled pasta. We didn't knew what form to choose, so we iprovised... Special guest this time is our radio collegue Darko Vlahovic. He is from Serbia, living in Germany, married to Italian, a man with stories to tell, gastronom knowledge to share, bringing the best soulfull music for our filled pasta. Buon appetito!


Listen here :: KOSTBAR # 11 # Pastalogy # special guest Darko Vlahovic  

 Katja & Darko thinking...

 the dough

rolling it

 onions for the filling

Ingredients

Dough

4 eggs

500 gr flower

5 gr olive oil

little of water

salt

Filling

100 gr pancetta (or another bacon)

300 gr fresh spinat leaves

100 gr ricotta (or another creamcheese)

onions, garlic

bunch of fresh basil

100 gr butter

fresh salvia (salbei) leaves

Salat

KOSTBAR # 010 # Pollo Hermano

We love chicken. That's why we cook it again! But today on a different way... We want to beat the secret recipe of the well known food chain in Albuquerque (USA) and we use for that old russian-bulgarian tricks and a german "crumb avenue". This and much more with love selected tunes in the new episode of Kostbar. And with the best Katja, who is back again.

Listen here :: KOSTBAR # 010 # Pollo Hermano 

selfie with our recorder & our shoes

Katja & Kosta at work

the "crumb avenue"

the puffer

pollo and hermana

Ingredients

Chicken

salt, pepper, plenty of olive oil

whole chicken, separated form the bones and cuted in big peaces; you can keep the wings with the bones
500 gr flower

200 gr cornflakes

5 eggs

Salat

salat, tomatoes

onions

bunch of fresh koriander

Puffer

500 gr potatoes

herbs de provance

2 eggs

a little of flower

KOSTBAR # 007 # A la Española # special guest Al Lindrum

A danish, a russian jewish from Uzbekistan and a bulgarian meet in Germany to cook spanish... This is not a joke, but the new episode of KOSTBAR with special guest Al Lindrum (Urban World/Kopenhagen). Al never stop moving, from Kopenhagen to Barcelona to Istanbul... And so it's the soundtrack he brought for this cooking-djing session - tunes from all around the world with a huge portion of love. Session inspired by the art of spanish tapas... ¡Que aproveche!

Listen here! :: with track list ::: KOSTBAR # 007 # A la Española # special guest Al Lindrum

 da meat

 pescado frito

 checking da soup

 soup & torilla

 food makes happy

 pan con tomate

 food makes happy allways

Ingredients

Chickpea soup

2 cans chickpeas

garlic

onions

fresh mint

Tortilla

500 gr potatos

4 eggs

salt, pepper

Carne a la plancha
1 kg carne (entrecote)
garlic, salt, pepper

Pescado frito
fish filet
salt, pepper
flower

Pan con tomate
pan toasted
whole tomatoes and garlic

Avocado salat
2 avocados
100 gr schrimps
pepper, salt

# 006 # December Lamb # special guest DJ Izem

In cold days we think of nice warm dish, big peace of meat from the oven and a bottle of red wine. KOSTBAR brings you all this in the last episode for 2013, a lamb baked in the oven with a mix of vegetables and a yoghurt-mint sauce. All well mixed with delicious music brought by DJ Izem, our special guest. Half moroccan, half french Izem is a real cosmpolite, following his intuition and curiosity on the discovery of new places, new sounds, new tastes...

Listen here! :: with track list ::: KOSTBAR # 006 # December Lamb # special guest DJ Izem # 

 first the lamb

 choped garlic and onion with a buquet of thym

getting hungry

 "alkohol free party"

 the final

 cheers!

Ingredients

The Lamb

1,5 kg lamb shoulder
plenty of onions and gralic, choped
300 gr turnip
300 gr carrots
300 gr green beans
olive oil, thym
salt and pepper

Yoghurt Sauce

500 gr fat yoghurt (3,5% or more)
fresh mint, sliced

salt and pepper

# 005 # In Orange

November rain, grey and cold… we fight with orange. It's the colour, but also the feeling we need to jump into the party weekend. Pumpkin risotto, small meat balls with plenty of fresh coriander and persil, simple to make and delicious. With a bottle of catalan orange "rabbit" wine and with the best Katja! 

Listen here! :: with track list ::: KOSTBAR # 005 # In Orange #

 hokaido must be

 small is big

 when arborio meets hokaido...

orange rabbits are the best

Ingredients

Pumpkin Risotto

1/2 kg Hokaido pumpkin, cleaned and choped in peaces

300 gr. Arborio rice

garlic and onions choped

400 gr. boullion or water

lemon juice or white wine

salt and pepper

200 gr. parmesan cheese

Meat Balls

500 gr minced meat (beef)

garlic and onions choped

fresh coriander, mint, persil small sliced

1 egg

salt and pepper

# 004 # Chicken vs Red Beans Soup # special guest Fireball Soundsystem

KOSTBAR in this edition with special guests Fireball Soundsystem from Cologne. Big meeting with nicest reggae vybes, marinated chicken maroccan style, taboule salad and a wonderfull jamacian red beans soup. And with special Katja...

Listen here! :: with track list ::: KOSTBAR # 004 # Jamaica vs Chicken # special guest Fireball Soundsystem

Tricks & Katja

 the base for the Red Beans Soup

 Urban World Cooking

 the Jamaican beauty

 

 Tilmaniac & Alex

 best greetz to Morroco

Ingredients

Red Peas Soup
2 Tins of Kidney Beans
1 Onion
4 Spring Onions
2 Scotch Bonnett Chilis (or Habanero)
3 Potatoes (depending on size)
3 Carrots
0,25 l Coconut Milk
1,5 Teaspoon of Salt
1 Teaspoon of ground Pepper (black or red)
1 Teaspoonof cut Thyme
Water
Flouer

Morrocan chicken
big peace of giner sliced

whole chicken cuted in 8 peaces
marinated with morrocon spices
garlic

CousCous
1 part couscous
1 part boullion
little olive oil
salt and pepper

Salad
lemon juice
1 Teaspoon olive oil
tomatoes, cucumber, onions cutted
coriander, persil, mint sliced
salt and pepper

# 003 # Entrecôte me # special guest Daferwa

Männersache! Erster Gast bei KOSTBAR ist Daferwa - DJ-Kollega aus Köln mit globalsten Gastrpnomie-Kentnisse... Daher was Festliches: Riesen-Entrecôte bei Niedrigtemperatur gegart, Salat mit Koriander-Tomaten-Dressing originale und dazu Kartofflen, ganz lilla und sehr französisch... Dazu von Daferwa extra zusammengestelltes Koch-Soundtrack.

Das ganze zu hören (mit Tracklist) ::: KOSTBAR # 003 # Entrecôte me! # special guest Daferwa

Daferwa weiss alles über Fleisch

 Entrecôte mit Thymian, Senf, Kubben-Pfeffer marinieren

 Katja + Kosta + Paprika

 Koriander + Tomaten + Zwiebeln macht den Dressing geil

 Zwischendurch: Pimientos del Padron

aufgetischt...

... und vorbei!

Liste zum Nachkochen

grosses Stück Fleisch (z. B. Entrecote 1,2)
1 Bund Thymian, Senf, Kubben-Pfeffer für die Marinade
1 kg Vitelotte-Kartoffeln
Salat
Bund Koriander
ein paar Tomaten
Knoblauch, Zwiebeln
Salz und Pfeffer
Olivenöl

Zwischendurch
Pimientos del Padron (kleine spanische Paprikaschotten, im Supermarkt)
Grobsalz
Butter

# 002 # Blanquette de veau

Fleisch, Möhren, Reis, Wein und Verbandszeug, alles da... Mit Katja Garmasch, die mein Leben rettet, wird bei KOSTBAR diesmal französisch gekocht und getrunken - Blanquette de veau heisst das Baby, zu Deutsch Kalbsgulsch. Ein Gericht, das Saisson ungebunden, einfach zu machen und unschlagbar im Geschmack ist.

Das ganze zu hören (mit Tracklist) ::: KOSTBAR # 002 # Blanquette de veau

Gut vorbeiretet sein ist die halbe Miete!

International KOSTBAR bewerben ist die andere Hälfte der Miete.

Blanquette de veu

Liste zum Nachkochen

1kg Kalbschale
300 gr Möhren
200 gr Champignions
1 Zwiebeln
Weisswein
Creme fraiche
1 Zitrone

Butter
etwas Mehl