There is a moment each summer, right at the height of it, when you first realize it won´t last forever. When it comes to food, at least to me, that moment is marked by the appearance of the plum. For someone who grew up in Germany, plum cakes belong to late summer days like thunderstorms, my birthday and the very first fallen leaf you spot on the ground.
The plum cakes of my childhood were simple, rustic tray bakes or tarts, covered with streusel and flaked almonds, and crowned with dollops of whipped cream on a special day. If I was very lucky, there was some marzipan involved in the topping, adding a hint of almondy sweetness to the fruit that, in some German summers, would have gained from an extra dose of sunshine. In exchange, the acidic plums tame the sweetness of the marzipan – a win-win of flavors to…
The longer I´ve lived in France, the more I dive into the delightful ocean that is French cuisine, but the more I also rediscover the gems of German cooking. The dishes from home didn´t play a big role in my kitchen for quite some time, not out of dislike, but rather because I was (and continue to be) so eager to learn everything I can about French cooking thatoftentimes there aren´t nearly enough meals per day to make everything I have in mind. In my defense (not that anyone had accused me) I might add that from this blog´s early days I´ve made some effort to include a few German favorites every once in a while, even though I didn´t always refer to the term ´German cooking´ in the most geographically precise way. But at least I ´ve never been all cheating: Kaiserschmarrn, for instance, comes from Austria, but it´s safe to say Bavarian emperor (Kaiser) Franz had something to do with…
I miss being able to buy duck parts; legs, breast, gizzards. Roasting a whole fowl, other than chicken, seems a little over the top unless it’s a holiday. In France I probably ate duck weekly in some form or other but mostly duck breast 😀
Anyhow. I found a frozen duckling at some store and rubbed it with herbs and olive oil. Too bad I had to use dried herbs but it’s still snowing and cold here, so nothing’s growing except for one hardy sprig of rosemary.
I poked the duckling all over with a cooking fork, cut up some carrots, onions and celery, stuffed some into the cavity with a bay leaf and boiled the rest of the vegetables with the duckling giblets to make the gravy broth.
After 1 1/2 hours, I poured off and reserved the duck fat and added some vegetables to the bottom of the pan to…
Interesting to discover “Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. “
Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. Today there are so many different varieties of quiche and when making one you can use any and every vegetable you want. One of the vegetables I like to use when making a quiche is leek. Leek is not a vegetable I use very often so when cooking with it I try to keep it in focus. I hope you try out the recipe because it is so simple and very delicious. You can serve it with a seasonal salad, you can even serve it in smaller portions as a side dish, but for me the first one is a better option.
The inspiration for this list is the fact that I love to cook. I cook a lot and have made some interesting dishes that didn’t quite make the delicious category. So I hope you enjoy this batch.
Ten Things Not to do When Cooking.
10 If you are cooking, do not think you can walk away to let things “simmer.” If you do, at best the dish will burn. At worst, the fire department has opened an investigation to see if the configuration was set on purpose. (You always wondered what the chirping noise in those smoke detectors was huh, Buford. Well, seems they finally died.)
9 If you are cooking, do not think your brother-in-law, Tiny the WWF champ is going to act as your sous chef. If you do, at best there might be some yelling. At worst, Tiny just left his court ordered anger management session and is…
3 tbsp butter 2 tbsp grated Parmesan 2 tsp flour ½ cup milk [use water for lighter low calorie option] ½ cup grated Edam Cheese pinch cayenne pepper pinch nutmeg pinch salt 2 eggs
Heat oven to 375° F.
Grease two 16-ounce [for a two-course menu] or four 8-ounce ramekins [for a four course menu] with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.
A simple and refreshing Menu to entertain your friends close by the sea or in your back yard. In the April issue of Tradition Homes the article gatherings around the table, caught my attention, since we had dinner guests the following day.
In general it takes me while till I try out one of the menus listed in the magazine, it takes even longer to note it on my blog. This menu has been a success and I have change it around a number of times to adjust to time constraints.
Over the last few months I have experienced with carrots. What I discovered, as you see below, if you place the leftover, top part of the carrot in a lemon rinds. The carrot grows faster. I have used lemon rinds also to regrow scallions, which you see here in the center photo
It will be interesting to find out if the carrots which were started in the lemon rinds actually taste different. As you know effective companion planting does change the taste of your vegetables.
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