KOSTBAR # 20 # Corderelo! w/ Pedrolito

Kostbar's 20th episode anniversary in the middle of a beautiful spring evening... Lamb in the oven, red argentinian Malbec in the glases and good friends around. Lovely having Katja back and  our special guest, the cumbia minister Pedrolito, mastermind of the Paris' party Muevelo and well known for his mixtapes Folklore Digital. And he brought the perfect soundtrack to this evening...


Listen here :: KOSTBAR # 20 # Corderelo! w/ Pedrolito ::

Ingredients

Lamb

2,3 kg lamb shoulder

100 gr carrots

100 gr onions

100 gr spring onions

100 gr garlic

fresh rosmarin, thym

salt, pepper, olive oil

Rice

500 gr rice

500 gr boullion

Salat

300 gr tomatoes

300 gr cucumbers

300 gr spring onions

fresh persil

salt, pepper, olive oil

KOSTBAR # 019 # Waterzooi w/ Rebel Up Soundclash

Another KOSTBAR outside of the homebase: this time in Bruxelles with the Rebel Up Soundclash aka DJ SebCat & DJ LeBlanc - a collective well known for the parties they throw in Amsterdam and Bruxelles and for their fine global tunes selection, remixes and edits. AND they are excellent cooks... preparing this time the traditional flemish Waterzooi on an alternative way, talkin a lot, drinkin a lot of the fanatstic local brew and listening to the right soundtrack!

Listen here :: KOSTBAR # 019 # Waterzooi w/ Rebel Up Soundclash ::

Ingredients

1 good chicken (around 1,5 kg)

500 gr white or green celery 

500 gr carrots

500 gr leek

200 gr cream

fresh persil

salt, pepper, 

olive oil

butter

KOSTBAR # 017 # Milanese w/ Figli Di Madre Igniota

Kostbar goes Milano! On the menu this time - cozze impepata, scampi, pesce and live music. All well mixed & shaked with good friends and great musicians aka la banda milanese Figli Di Madre Igniota. Buon apetito!

Listen here :: KOSTBAR # 17 # Milanese w/ Figli di Madre Igniota

KOSTBAR # 016 # Lamb & Flute w/ ShamAnne

First lady visit at Kostbar = best one till now!!! Our guest ist Anne Lorenz aka DJ A-Lo from Cologne's Mash it up! crew - huge music lover, dj and digger. Worldwide famous is she like ShamAnne producing the richest flute tunes mixtapes out there. If this is not a reason to start the spring with a special prepared lamd shoulder...?! Enjoy!

photos by BASH
Listen here :: KOSTBAR # 16 # Lamb & Flute w/ ShamAnne

Ingredients

1,5 kg lamb shoulder
300 gr onions
300 gr carrots
200 gr red beet
200 gr pastenaki
garlic, herbs, salt & pepper
olive oil

500 gr potatoes
fresh herbs (thym)
olive oil, salt & pepper

KOSTBAR # 015 # Roulades 2.0 w/ Mr. Salinas

Can a greek be dj, capoeirista, backgammon master and sexy symbolon (for Katja and a whole city) at same time?! Yes, he can - Mr. Salinas aka Maozinha aka our good friend Spyro is also a big music and food lover and our special guest in this new KOSTBAR episode. Also incluided - philosophy, Ex-Yugoslavia and cooking a very special roulade + pumpkin fries in sesam. Enjoy!

Listen here :: KOSTBAR # 15 # Roulades 2.0 w/ Mr. Salinas

Ingredients

4 slices beef meat for roulades

50 gr black olives (separated from stone)

1 small pepper

1 small onion 

2 peaces of garlic

salt and pepper

olive oil

mutard

1 butternut pumpkin (pealed and cutted in slices)

100 gr sesam seed

salt, pepper, olive oil

backing paper

KOSTBAR # 014 # Irish Stew w/ Gypsy Box

Winter Time = Stew Time! In this epsiode of KOSTBAR we cook the irish one - with vegetables and a good piece of meat and with a Guinness... in the sauce and in the glass. Drinking & cooking with our special guest Gypsy Box enjoying his stories about swing Manouche, brasilian batucada, latin roots and japanese restaurants. 

Listen here :: KOSTBAR # 14 # Irish Stew w/ Gypsy Box

Ingredients

1 kg beef meat

100 gr carrots

100 gr celery

100 gr parsnip

250 gr Guinness Beer

250 gr beef boullion

thym + rosemary

oil, salt, pepper

1 kg potatoes

bunch of spring onions

100 gr butter

100 gr cream 

salt, pepper

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 # 012 # Moussaka Burger # w/ DJ Beatrix & DJ Mettabbana

Kostbar goes to the next moussaka level! First time in US, searching for fusion & crossover with the "locals", here is a new creation - mooussaka burger. Talking in the middle of Washington DC with the DJ Beatrix, mastermind of the party Ottomania & bass expert DJ Mettabbana about love and sharing, Michelle Obamas vegie garden in the White House... drinking michelada and listening to an amazing soundtrack, created by the both djs.

Listen here :: KOSTBAR # 012 # Moussaka Burger # w/ DJ Beatrix & Mettabbana

Ingredients

Burger

500 gr potatoes

300 gr tomatoes

300 gr aubergines

300 gr ground beef 

fresh herbs, cinnamon, salt + pepper

Bechamel

1 lt milk

100 gr butter

150 gr flour

salt + pepper

Tzatziki

300 gr yoghurt

100 gr cucumber

salt + pepper

Salat

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