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Matheus Winter

@matmakesmeals

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🥘 Recipes for passionate home cooks
👨‍🍳 Feeding my wife and baby son
Starting @soire.berlin
Queries: [email protected]

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Yes, I think onions belong and yes, I will use a smaller pan next time 😅

Inspired by my recent trip to San Sebastián that opened my eyes to tortilla at @antoniobarss !

Tortillas might be my new summer thing. Next time, I’ll use a smaller pan to create more height WHICH will allow for more gooeyness in the middle. The flavors are on point, consistency needs work.

#spanishfood #tortilla #spain taken in Berlin, Germany by @matmakesmeals

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13 days ago

I’m back with a light summer dinner:
Roast chicken, corn emulsion, celery salad with hazelnuts, sherry soaked raisins, and a burnt chili vinaigrette.

Served with a fresh Italian white wine - Yum!
—-
My unsolicited thoughts about being back on social media after a 1-month hiatus:
- I was shocked by how much I started opening my email inbox simply simply because I had gotten into the habit of opening my phone every time I was bored. Removing social media didn’t undo the habit.
- The pace of context switching on reels is WILD. I don’t think that’s healthy for our brains to jump between topics as quickly as every 2 seconds.
- YET, I found that I my cooking became less inspired during that time. Seeing what amazing things others create, inspires me to make better food.
- I lacked the accountability (in form of creating content for this account) to create exciting food.

So I have the intention to take the good parts of social media (inspiration & accountability) and try to reduce exposure to the things I see as problematic (habit of opening my phone & reels).

#chickendinner #lowcarb taken in Berlin, Germany by @matmakesmeals

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16 days ago

Euskadi - Basque county

This trip was such an inspiring time - the diverse geography (mountains, vineyards, beach), the level of detail and that is put into each pintxo that is gone with one bite, the architecture, the kindness of people, the language.

I’m coming home fuller. In many ways. taken in Bilbao España by @matmakesmeals

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23 days ago

Weeks of scheming and planning, 2 days of prepping, countless hours on my feet, 6 courses, 8 people - totally worth it ✨

The first supper club in Berlin was a total success. Conversations and wine were flowing, mmmhhs and aaaaahs, and the laughter of people ringing though our apartment.

That’s why I love supper clubs: people connecting over food! 🫶🏻😍

If you’d like to get early access to tickets for the NEXT event subscribe to the mailing list (link in bio) or comment under here and I’ll DM you the signup link.

#supperclub #berlin #culinaryarts taken in Berlin, Germany by @matmakesmeals

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2 months ago

Making the most of asparagus season!

Today with this warm and herby runner bean and asparagus salad with a brown butter dressing.

Honestly, just the pan-fried beans and the asparagus are so good already. The other ingredients are only there to amplify and complete. Extras in a blockbuster if you will.

Comment “recipe” if you’d like the full recipe and ingredient list.

#asparagus #spargelzeit #homecooking #recipeideas taken in Berlin, Germany by @matmakesmeals

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3 months ago

For Taylor’s birthday I created a menu inspired by HER. So every dish reflects a characteristic, memory or goal she has.

The challenge of creating a customized menu like this was super exciting: I got to try new techniques, new flavor combinations and all while making my person happy.

The menu was:
*Contrasts* _(inspired by the fact that Taylor is both humble and noble)_
Homemade chicken nuggies with crème fraiche and caviar

*Punny* _(A characteristic that made me fall for her)_
Beet & strawberry with goat cheese

*Sunflowers* _(Taylor has the goal of seeing all of Van Gogh’s sunflowers)_
Flour toastada with sunflower-olive tapenade, pickled saffron onion petal, herb cream

*Palette cleanser* _(Intermission, if you will)_
Juice of celery, cucumber, mint and apple

*A nod to the chef* _(I took inspiration by Taylor’s early childhood love of Marie Calendar’s chicken pot pie)_
Chicken Wellington with wild garlic mash and porcini-chicken jus

*Zesty* _(Inspired by Taylor’s love for lemons and our first trip together to Italy)_
Lemon & Basil posset with vanilla

This is a foretaste of the first supper club happening this May @soire.berlin ! More infos soon! taken in Berlin, Germany by @matmakesmeals

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3 months ago

Sundubu Jjigae - remixed

A spicy and savory base of vegetables, small chunks of meat simmered in a gochujang and anchovy sauce.
+ Pork neck steak. Cooked beautifully medium.
+ Pan seared scallops.
+ Whipped silken tofu foam. Drizzle of perilla oil.

I really enjoyed playing with the (delicious) Korean classic of soft tofu stew. The foam added such great contrast in texture and temperature. Really elevated the dish.

The original dish is very comforting while this one had a lighter feeling to it.

Inspired by the crab drop soup from @c.asincharlie

#koreanfood #homecooking #culinaryarts taken in Berlin, Germany by @matmakesmeals

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3 months ago

It’s asparagus season!

As a naturalized German it’s almost sacrilegious to say this, but I find that white asparagus dishes more often than not are pretty boring.

So I set out to make a dish that is decidedly not boring:

Starting with the mode of preparation: instead of boiling it I pan-fried it and steamed it with white wine. This gave a nice textural and flavor contrast to the sweetness of the asparagus.

Then the sauce: classic hollandaise is delicious but very much one tone. So I used a parsley & garlic infused butter to build a green hollandaise. It added more freshness and intrigue. I don’t know why the siphon didn’t work properly tho 🥲🥲🥲 if anyone has tips let me know!

And then the topping:
One of the German traditions is to eat asparagus with boiled potatoes and cooked ham. So I took the idea and zhushed it up. Potato chips for crunch, Parma ham for coolness and savoriness, chives for a delicately zingy finish.

Honestly, one of the best dishes so far this year. I’d definitely put this on my spring menu, if I had a restaurant.

How do you like to eat asparagus?

#springrecipes #asparagus #culinaryarts #homecooking taken in Berlin, Germany by @matmakesmeals

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3 months ago

🐟🥝 Kombu-cured himachi, golden kiwi leche del tigre, cilantro oil.

This was the last dish I made with the kombu-cured fish I and I think this was actually my favorite. The creaminess of the leche del tigre, the richness of the fish, and the zing from the kiwi was perfect for the warming weather.

Nvm that today is grey and cold again 🥲

#crudo #hamachi #seafood #kombujime #recipeideas taken in Berlin, Germany by @matmakesmeals

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3 months ago

“I live for the au poivre, au poivre, au poivre”

This sauce is a classic for a reason: you get a BIG payoff for very little work. You can (and should!) reuse the same pan you seared your protein in, add alliums, ground black pepper, liquor, stock, cream. It comes together just in time while your protein is resting. And it’s delicious!

I’ve used my new (favorite) titanium pan from @okuracookware for this dish. Idon’t know what magic they did to the pan, but the chicken breast didn’t stick at all even though the pan has no non-stick coating. Really neat. And it was very easy to clean.

Checkout the pan in the link in the bio and use MATHEUS10 at checkout for a little discount!

#gifted #dinnerideas #chickendinner #aupoivre taken in Berlin, Germany by @matmakesmeals

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4 months ago

A duo of tingly cumin-spiced meat skewers (steak & chicken hearts), a bright and aromatic salad with sugar snap peas and pickled celery, and whipped tofu to round things out with coolness.

The starting point for this dish was the celery, slowly going flaccid in my fridge. A few choices later in my meal prep and I had conceptualized this dish that picks up on a lot of aromas that seem to be key in Sichuan’s cuisine: cumin, Sichuan peppercorns, star anis, black vinegar, chili.

As for the choice of meats, beef and lamb would be the obvious options but I wanted to try a new alternative. And since I grew up eating chicken hearts (🇧🇷) and they are cheap I figured I’d try them: butterflied and quickly marinated in Shaoxing cooking wine and soy sauce. The flavor was bang on. I think texturally I prefered the steak, partially because the Maillard reaction was better on the steak.

The result was a dish that felt very well rounded and I was proud to serve. And I really liked the look of it :)

The only thing I’d do differently next time is to make the pickles sweeter and less spicy to better contrast the dry spices on the meat.

I’d be curious which plating y’all like better: first or last?

#alwaysbelearning #culinaryarts #meat #szechuanfood taken in Berlin, Germany by @matmakesmeals

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4 months ago

Kombu-cured hamachi, lightly seared, miso sauce made with fish bones, fennel and kombu nest.

The cured fish changed completely with the 18-hour cure: it became much firmer, drier and tasted richer.

In order to amplify that umami flavor I paired the fish with a rich sauce made with fish bones, aromatics, miso. It was velvety and rich. And contrasted super well with the acidity and crunch of the fennel and kombu nest.

With the leftover fish I think I’ll do a lighter hamachi crudo. I think that’s all the cured fish really needs.

What do you think of this dish?

#kombujime #homecooking #fish #hamachi I taken in Berlin, Germany by @matmakesmeals

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4 months ago