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 # 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 # 008 # Bass Chicken # special guest Kleinski

Special guest this time is Kleinski, DJ, party organizer from Cologne and big lover of music and food. To celebrate this meeting full of bass, rare groovy stuff and wine we cook a grilled chicken (on a skewer) with slowly underneath backed potatoes and carrots. A small first dish - fried panceta on bread plays also an important role in that edition. Listen & Enjoy!

Listen here :: KOSTBAR # 008 Bass Chicken # special guest Kleinski 

 the skewer

 hungry

 

done!

Ingredients

salt, pepper, plenty of olive oil

Grilled Chicken

1 whole chicken

marinate as you wish

on a skewer in the oven or grilled

Vegetables

1/2 kg potatoes

1/2 kg carrots

2-3 whole onions

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

# 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