Entrée : Humain

Mise En Place. Transferring my love of anatomy and culinary arts. Hannibal

[entree-humain]

                                            Edible Flower Crown.

Lapsang-cured roe deer rolled in leek ash

Roses of Prosciutto di Parma

Croustade, whipped creme fraiche seasoned with horseradish, topped with smoked salmon roe.

Crispy salted arctic char skin.

Roasted butternut and garlic pureé

Cured quail yolks spilling from faux starling shells.

 Slowcooked Moose tongue, panko fried.

 Raw Chiogga beet.

Yellow beet, cooked whole and then tossed with warm butter and honey..

 Blanched brussel sprout leaves.

Onion infused with a sweet and sour redbeet and cherry vinegar

 Herb creme.

Fresh herbs

Edible flowers.

The Edible Flowercrown. Landed in this idea since I wanted to showcase a lot of the local food we have in Sweden, while giving nods to Hannibal imagery, and a sort of one plate smorgasbord seemed appropriate. 

Quite a bit of game and fish, with the smoke-cured roe deer hiding oriental features in the lapsang tea, and the burnt ashes of the leeks providing the raven-black outer layer to the stag. The filet of roe deer is turned in salt, sugar and lapsang tea and set on a tray for 3 days turning them over after half the time, and then rolling them tight in cling film before freezing. Thawed gently in a fridge and turned in the leek ash. The freezing both helps eliminateany food safety concerns of uncooked cured food as well as setting the cylindrical shape of the filet as its frozen in the roll of the cling film.

Roe of salmon and arctic char skin for the fisherman. Creme fraiche whipped and seasoned with freshly grated horseradish and salt is topped in the croustade with the wonderful pearl-like salmon roe.

pumpkin for Jack, because I get to make a bad food pun when cooking for Hannibal damnit ;)  butternut peeled, cut and roasted in the oven along with garlic cloves, pureed with a bit of olive oil and then heated with a bit of butter, salt and pepper.

Three kinds of beets, because of the season. Winter is heavy on root vegetables in a country where iceand snow is the order of the day. The red beets providing the dark red notes for the sweet pickled onion, using distilled vinegar, a classic food staple in Swedish cooking. Chiogga beets raw for the crunch and the fantastic visual, and yellow beet cooked whole, peeled and tossed with a bit of honey and butter before serving.

Moose tongue, first set in a salt brine for 3 days and then cooked slowly over 4 hours with bay leaves, black pepper, allspice and root vegetables, skinned and set to cool, finally  turned in flour, egg yolk and finally panko before being fried in a skillet.

The quail yolks are separated from the whites and buried in salt for 24 hours, producing a yolk with a salty intense yolk flavour and the consistency of soft toffee. The shells are cleaned gently inside and submerged for 24 hours minimum in a liquid made of shredded red cabbage which has been boiled for 20 minutes with salt, sugar and white vinegar before being strained and chilled. This turns the shells blue, to simulate a starling egg. The shell being only inedible thing on the plate is fitting since Lecter doesn't eat Starling.

Roses of Parma ham, a homage to those lovely roses Hannibal served.

A creme made from infusing a coldpressed olive oil with green herbs and then beaten into a emulsion with egg yolks. Seasoned with salt and pepper.

Green herbs and blanched leaves of brussel sprouts along with edible flowers to complete the crown

[entree-humain]

Sign here…

[entree-humain]

Hannibal / Maskull Lasserre.

A very well-tailored person suit.

[kropotkindersurprise]

January 24, 2026 - A Homeland Security fascist had the tip of his finger bitten off by a protester he was attacking in Minneapolis, which is just a tiny fraction of what all of these ICE fascists deserve. [link]

[northchef]

[feuvyper]

my love,

mine all mine

[gothicwill]

Still think this is the funniest Hannibal post I’ve ever seen

[preacherboyd]

Hannibal | 2x11 Ko No Mono

[ephemeratal]

This is hornier than if they just had sex btw

[hansoeii]

hannigram

[rocktheholygrail]

Hannibal (2013-2015) blooper reel

[jackabbot]

🎄Hannibal + his incredibly normal looking Christmas tree in 2x06

[northchef]

Swiggity swag, the Xmas Stag.

Hey guys, We got a date for the new season!

February 28th, put out the fine cutlery.

[entree-humain]

                                            Edible Flower Crown.

Lapsang-cured roe deer rolled in leek ash

Roses of Prosciutto di Parma

Croustade, whipped creme fraiche seasoned with horseradish, topped with smoked salmon roe.

Crispy salted arctic char skin.

Roasted butternut and garlic pureé

Cured quail yolks spilling from faux starling shells.

 Slowcooked Moose tongue, panko fried.

 Raw Chiogga beet.

Yellow beet, cooked whole and then tossed with warm butter and honey..

 Blanched brussel sprout leaves.

Onion infused with a sweet and sour redbeet and cherry vinegar

 Herb creme.

Fresh herbs

Edible flowers.

The Edible Flowercrown. Landed in this idea since I wanted to showcase a lot of the local food we have in Sweden, while giving nods to Hannibal imagery, and a sort of one plate smorgasbord seemed appropriate. 

Quite a bit of game and fish, with the smoke-cured roe deer hiding oriental features in the lapsang tea, and the burnt ashes of the leeks providing the raven-black outer layer to the stag. The filet of roe deer is turned in salt, sugar and lapsang tea and set on a tray for 3 days turning them over after half the time, and then rolling them tight in cling film before freezing. Thawed gently in a fridge and turned in the leek ash. The freezing both helps eliminateany food safety concerns of uncooked cured food as well as setting the cylindrical shape of the filet as its frozen in the roll of the cling film.

Roe of salmon and arctic char skin for the fisherman. Creme fraiche whipped and seasoned with freshly grated horseradish and salt is topped in the croustade with the wonderful pearl-like salmon roe.

pumpkin for Jack, because I get to make a bad food pun when cooking for Hannibal damnit ;)  butternut peeled, cut and roasted in the oven along with garlic cloves, pureed with a bit of olive oil and then heated with a bit of butter, salt and pepper.

Three kinds of beets, because of the season. Winter is heavy on root vegetables in a country where iceand snow is the order of the day. The red beets providing the dark red notes for the sweet pickled onion, using distilled vinegar, a classic food staple in Swedish cooking. Chiogga beets raw for the crunch and the fantastic visual, and yellow beet cooked whole, peeled and tossed with a bit of honey and butter before serving.

Moose tongue, first set in a salt brine for 3 days and then cooked slowly over 4 hours with bay leaves, black pepper, allspice and root vegetables, skinned and set to cool, finally  turned in flour, egg yolk and finally panko before being fried in a skillet.

The quail yolks are separated from the whites and buried in salt for 24 hours, producing a yolk with a salty intense yolk flavour and the consistency of soft toffee. The shells are cleaned gently inside and submerged for 24 hours minimum in a liquid made of shredded red cabbage which has been boiled for 20 minutes with salt, sugar and white vinegar before being strained and chilled. This turns the shells blue, to simulate a starling egg. The shell being only inedible thing on the plate is fitting since Lecter doesn’t eat Starling.

Roses of Parma ham, a homage to those lovely roses Hannibal served.

A creme made from infusing a coldpressed olive oil with green herbs and then beaten into a emulsion with egg yolks. Seasoned with salt and pepper.

Green herbs and blanched leaves of brussel sprouts along with edible flowers to complete the crown

[sadfishpile]

“i am a good fisherman, jack.”

[valtsv]

i love characters who are like oysters emotionally

[valtsv]

as in you need a knife to get them to open up

[entree-humain]

[omagpies]

what it says on the tin! I offered to throw together something on drawing raw meat (in a mouthwashing server, naturally) so here it is in case someone finds it useful

[mossman-making-stars]

So apparently Tumblr ate my original post about this but:

A couple weeks ago I’m going to get lunch and as I open the fridge, my mother attempts to communicate to me that any chicken currently in the fridge is ok for people to eat, because the chicken that was intended for the dog to eat has been used up.

What she actually says is, “That’s human chicken.”

After taking a minute to process all horrible implications of the phrase “human chicken”, I decide to go a different route and hold the tupperware of chicken out to my sister, saying, “Behold, a man!”

This was evidently the wrong choice, as it meant I had to explain to my parents who Diogenes was, thereby cementing the incident in their minds and leading to me, just now, opening the fridge to see the following incredibly cursed image:

[simonalkenmayer]

This is the funniest post I have ever read on Tumblr for so many…many reasons.

[pathos-logical]

[ID: A Tupperware container of shredded chicken labeled “human”. End ID]

[songstep4002]

@arewebeholdingaman

[arewebeholdingaman]

yeah sure why not

[entree-humain]

[entree-humain]

Moose heart in spiced brine, served with fresh thyme and pomegranate.

Happy Valentines Fannibals!

A variation of a very Swedish dish, the original recipe cooks a moose steak from frozen in an oven on very low heat until the inner temperature reaches around 65 degrees celsius. It is then submerged in a spiced brine to soak for a few days before it is served as a cold cut.

I made this with heart instead of steak, and let it sit in a brine of about 10% salt before tying it together, searing the outside and cooking it in an oven set to 65 degrees for about 8 hours. It was then put into a second brine, that had been heated with spices and let cool before submerging the meat, which soaked up the flavours for about 3 days before cutting it and serving it with fresh thyme leaves and pomegranate seeds.

This type of cooking produces a cold cut with a nice saltiness, flavourful and very juicy. The texture of the heart works wonderfully for this type of thinly sliced cold cut.

Recipe:

1 moose heart, alternatively a veal heart.

Salt.

Juniper berries.

bay leaves.

whole black pepper.

Cotton twine for tying the meat.

Start by making a 10% salt brine. For one liter of brine, you need 100 grams of salt and 900 grams of water. Make sure the salt melts out into the liquid and doesn’t just settle on the bottom. Boil the mix and chill before putting the heart in to prevent the meat from spoiling.

Rinse the heart in cold water, cut it open if you like to remove any blood and sinew beforehand, otherwise this can be trimmed once you cut the finished dish.

Let the heart sit in the brine for at least 24 hours in a fridge.

Remove from brine and pat dry, tie the heart together with cotton string, you don’t want any air pockets inside the heart while cooking it.

Sear the heart in a pan with just a little oil, remove and pat away excess oil.

Set your oven low. I used an oven which keeps a very steady 65 degrees celsius. If you’re unsure if your oven is reliable in that regard, use a digital thermometer on the meat and keep your oven as close to 65 as possible.

Put the meat on a rack, or an oven pan with holes like in the picture, so that it wont sit in any juices that escape during cooking. it will be minimal but just in case.

I left the heart in for 8 hours at a steady temp. The slower your cooking process, and the steadier close to 65, the better.

While the meat cooks, prepare your spiced brine. Use the same proportions of salt and water, and add slightly crushed juniper, bay leaves and black pepper corns. let the spices cool in the liquid, allow to cool to room temperature and set in fridge until the heart is done.

Put the meat into a thick plastic bag used for food storage, pour in the brine and seal with as little air as possible inside, set bag in a container in case it leaks, and let sit in a fridge for 3 days.

When serving the heart, cut it lenght-wise first, into 2 or 4 pieces, and trim off any excess fat and sinew that you like. Then slice thinly against the muscle fibers, and serve. Anything you normally have with salted cold cuts. We served this with fresh thyme leaves and pomegranate seeds. Serving it on a sandwich with shredded horseradish and a bit of crisp lettuce may also be to your liking.