Archive for the 'recipes : savory' Category
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 Risotto 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 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 Spaghetti Carbonara 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 Schoppala 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? Fleischpflanzerl - oriental style 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 Bulgur salad with cranberries 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…
Smooth & silky: white asparagus soup with vanilla delicious days daily May
19th,
2008
It was more a coincidence when my taste buds made the acquaintance with white asparagus and vanilla the first time around. A very pleasant encounter I might add. Which in fact got me to deliberately choose it a second time leaving me with lots of ideas, and a strong mental note: Must try flavoring white asparagus with vanilla.
Tomato soup, variety and such Tomato soup with lentils Feb
29th,
2008
A really good tomato soup will always have a front row seat in my virtual “I hope nobody is watching me licking the soup bowl clean” – list. Quite likely, a well done tomato soup will even outrun the most comforting potato soup as well as a bowl …
Is it Italian? Risotto Jan
16th,
2008
…tempting nevertheless. My first choice was slightly influenced by the leeks in my fridge, which have been waiting for their gala display longer than necessary already. But then, is there a better ending to a leek’s life than becoming julienne for risotto? I hardly doubt that. Besides,…
Brussels sprouts all over! Brussels sprouts Nov
20th,
2007
Little miniatures of their larger cabbage brothers, it’s hard to not love these leafy green cuties – but not quite impossible. They were my childhood’s nightmare, an acquired taste coming at costs I wasn’t will to pay.
Sticky Pig Candy Stripes Pig Candy Nov
3rd,
2007
For me the term pig candy is an oxymoron, a contradiction in terms. Culinary wise, I do love most pig parts, albeit there are some I’m not too fond of. But turning pig into a candy bar, sounds a bit off, doesn’t it?!