Archive for the 'recipes : savory' Category
| Sausage salad - Bavarian, Swiss or Austrian? |  |
Sep 15th, 2009 |
Will you be easier to convince? Let’s see: It’s a perfectly hearty snack, easy to make ahead for a picnic or beergarden visit and it keeps well in the fridge. You do have craftspeople in your house? This is the perfect snack for them, year-round.
| Homemade Mayo - Minute-made |  |
Aug 12th, 2009 |
I’m a convert ever since and can’t believe, that there are people out there, that haven’t heard about this time-saving shortcut to mayonnaise.
| Gazpacho con Tropezones |  |
Jul 24th, 2009 |
Since he taught us his Gazpacho recipe a few weeks ago we’ve come to realize how many bland and mediocre lookalikes we’ve had before. Tasty, ripe tomatoes are a must, but well balanced seasoning is equally important.
| Summer or not - David's Panisses |  |
Jul 15th, 2009 |
Taste-wise they are a close relative to Falafel and my favorite way of eating these Panisses is inside a pita bread together with sliced tomatoes/cucumbers, cole slaw and a spicy yogurt sauce. Already a regular on our table.
| 15 Minutes to Fame - Gnocchi for Beginners. And for Braggarts. |  |
May 19th, 2009 |
But Ricotta gnocchi, where have you been all my life? This variation is even easier to prepare than the former two mentioned, taste-wise open to all kinds of flavors, and – I kid you not – they take less than 15 minutes to prepare before you can release them for a little swim in softly bubbling saltwater.
| It took some months - Braided Easter Bread with Chorizo |  |
Apr 10th, 2009 |
I almost had forgotten about my little “Make Chorizo Challah” note until dear friends recently brought us their favorite Chorizo from Spain. I had an immediate visual: Chorizo incorporated into a braided yeast bread.
| Pesto - been there, done that? Wait! |  |
Mar 6th, 2009 |
But what would you say, if I offered a different kind of pesto, one with a fairly unusual main ingredient?
| Salmon Tartare KISS |  |
Jan 23rd, 2009 |
I spent my last coins for a small piece of sushi quality salmon and only minutes later started preparing the simplest salmon tartare you could imagine…
| Paint it black - Grissini |  |
Jan 8th, 2009 |
This was my very first kitchen encounter with squid ink, so I wasn’t quite sure about the right dosage and the corresponding Grissinis’ taste, but my concerns proved to be non relevant: it worked like a charm and only a very subtle iodine taste gave away my new ingredient…
| Roasted bell pepper risotto dating chorizo cubes |  |
Dec 23rd, 2008 |
But the best thing about this risotto was the shortcut I learned in the process: Haven’t we all cursed the roasted/grilled bell peppers during the tedious procedure of peeling their charred skin?
| Not-again!-dishes or stop whining already: Pumpkin gnocchi |  |
Nov 14th, 2008 |
I have become so hooked on these little Italian dumplings with the velvet-like texture, that I have to have them every other week. Last week my addiction kicked in at 9.30 pm… and a good hour later I sat in front of a plate of steaming hot gnocchi with browned pine nut butter.
| 3-pepper Spaghetti Carbonara - Roscioli inspired |  |
Nov 2nd, 2008 |
What got me intrigued though was the pasta, as many of the pasta dishes on their menu stood out by their exotic seasoning and especially the use of different peppercorns. Which, back home, inspired me to spice up my own Carbonara in a similar way…
| Grandma Luise's Schoppala - The one and only |  |
Oct 20th, 2008 |
Schoppala, what? Even many Germans will shake their head, because they don’t have the slightest clue what the name refers to. It is a regional name for traditional finger-shaped noodles made from potato dough, more commonly known by Fingernudeln or Schupfnudeln.
| Is it meat, or a mean plant? |  |
Sep 18th, 2008 |
Sometimes colloquial food names can give foreigners a major headache. Fleischpflanzerl. Fleisch- What? The Bavarian term for fried meat balls or patties is definitely one of them.
| The-Salad-You-Must-Make |  |
Jun 11th, 2008 |
This nutty goddess of a bulgur salad, mixed with cranberries and a hint of lemon has made my weekend. Well, Friday evening. Saturday afternoon. And even the grey and cloudy Sunday morning became a friendlier one while…
