Cooking and travel blog by Gerlinde de Broekert

Flammkuchen (Flatbread) with Asparagus and Prosciutto

5/19/2020

Here we are a little over two months of being confined to our homes trying to adjust to a new life. No, I can’t complain, I haven’t lost a loved one, I am retired, I can pay my bills, and I live in a beautiful area. I am trying to be positive and some days I am, but other days are difficult and depressing. It makes me sad to think of all the hardship that this pandemic has created and yes I miss my old life with all its privileges and perks. There is no running away from it, we are all affected. Enough of whining, I know there are people who are much worse off than I am.

So, how am I coping. I cook and cook and cook and when I don’t cook I watch youtube videos on cooking . My screen time is up exponentially. I read and I watch TV, although I am watching much less TV than in the beginning. My little garden gives me some pleasure. Sunshine makes me happy, but today it is raining. Every morning I make a plan but on the blah days I procrastinate and nothing gets done.

The other day I was fantasizing about sitting in a little German restaurant somewhere in the countryside enjoying a glass or two of wine and eating Flammkuchen (flame cake) with my friends. So, instead of looking at cheap flights or redeeming my miles I started to research Flammkuchen recipes. Flammmkuchen is a specialty from Alsace where it is called tart flambé. It is a crispy somewhat blackened very thin (1mm) and blistered crust that is traditionally topped with Crême Fraîche, Speck (smoked pork belly,) and thinly sliced onions, sprinkled with arugula. Today it is topped with anything imaginable . It is a favorite treat for the young crowd and often is the cheapest prized item on the menu.

Flammkuchen was used as a trial bake for bakers to test the communal wood-fired ovens to see if they were ready to bake bread and cakes. Every village (including mine) had a Backhaus (baking house) where once or twice a week the village women would bake their bread and cake. Think of this Flammmkuchen as a tart baked in flames, burned on the outside and crispy as a cracker

This Flammkuchen was made with bacon, asparagus and some cheese

Researching Flammkuchen gave me a purpose and I dived right into it. It took away the edges of uncertainty and fear. I made several and my husband liked them. Once I made it for lunch on a sunny day, we sat on our deck with a glass of chardonnay and the living was good. I see this as a perfect cooking project for young teens, making the dough and choosing their toppings.

The dough is a mixture of flour, salt, water, and oil that needs to be mixed together and kneaded for at least 5 minutes or more until it becomes a smooth and shiny and can be rolled out to a very thin crust. Some recipes call for yeast but I choose one without it from a German YouTube channel called Thomas kocht . I tried several of his recipes and they are all good. Because there is no yeast in the dough it has to be be baked in a very hot oven preferable on a pizza stone that has been heated for an hour or a sheet pan that has been heated for 30 minutes . You are in Flammkuchen heaven if you have a pizza oven.

This is Manu Koenig, running for county supervisor in District 1,Santa Cruz County. He's got my vote and he liked my Flammkuchen.

While sheltering in place I got adventurous in my cooking and geared into the realm of the unknown for me. I prepared some Asian dishes , some of them not so good but some of them ok. Once this is over I will probably go back to my favorite restaurants. I go shopping at my local farmer’s market and buy seasonal fruits and vegetables. I love asparagus and we have the freshest green asparagus available. Unfortunately we don’t have white asparagus like they have in Europe. My husband and I both love asparagus soup. It’s easy to make and so delicious . We have had it several times.
Here are some more asparagus recipes, click on the photo for the recipe

Creamy and easy to make asparagus soup

I make this frittata when asparagus is in season

A delicious Chinese noodle salad rom the Greens cookbook.

review recipe for Flammkuchen

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La Pichoune

5/1/2020

19 Comments

Living and cooking in Julia Child's former summer home in the hills of the Côte d'Azur near Cannes was a magical experience, a once in a life time opportunity in this beautiful corner of the world. It is something I will always cherish.
I hope you are all staying safe and well during these difficult times. I have been cooking a lot and hope to share soon some of my recipes. Virtual hugs to all of you.
Click here to continue to my Wanderlust blog.

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Two days in Nice and a week at La Pitchoune, Julia Child's house in Provence

4/10/2020

13 Comments

I still have to pinch myself when I think that I spent a week in Julia Child’s home in Provence. It was a gift from the gods, an experience I still savor while the world is dealing with the corona crisis. For me it was the perfect vacation and I am so glad I went even though when I returned from France on March 15th things got nasty with the corona virus and and I made it out the day before France was shut down. This will be a two part post, part one will be my stay in Nice and part two about staying at La Pitchoune, Julia Child’s vacation home in France. Click here to continue with the story on my Wanderlust blog.

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Kitchen Sink Bolognese Sauce

3/30/2020

39 Comments

Here is a little secret, I never made bolognese sauce before, I never looked at a recipe for bolognese sauce but here I am, in the middle of the corona crisis. I am quarantined and trips to the store to get necessary ingredients are not an option.

However, I am well stocked and as I enjoy my morning coffee I think of the ingredients that are available to me to make bolognese sauce. I pull the vegetables out of the fridge and select some that need to be used pretty soon. I find a handful of shiitake mushrooms, a beautiful looking fennel bulb and some garlic. Beside the onion, carrots, celery, zucchini I find some very tired mini peppers in the back of my refrigerator. There are a few leftover shiitake mushrooms from last weeks barley soup. Then I remember my Italian friend telling me that she uses two different kinds of meat when making her bolognese. I use some pieces of prosciutto and the leftover meat from last night’s short ribs. I have some overripe tomatoes that are not good for anything else and pull out a can of tomato sauce. That should do it.

But let’s not forget the pasta. I was given several boxes of dried pasta from an on-line store in Virginia. The pasta was outstanding and I will order some more. We had two delicious dinners, slurping the pasta being coated by the rich sauce. I served my lemon caesar salad with it and a nice glass of wine.

These days I have only one tester, my husband . He can be a picky eater, he doesn’t like vegetables and could live on steak and potatoes for the rest of his life. I love sneaking in some vegetables and this is a good way. Of course you could substitute different vegetables and use different meat like leftover pot roast or beef stew. Or, leave out the meat entirely and make a vegan sauce. The possibilities are endless.

click here for the bolognese sauce recipe

click here for the lemon caesar salad

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Lemon Love

3/2/2020

28 Comments

My lemon trees in my tiny little yard are my treasures. I love their aroma and love their flavor. Every year I try to write a new post on my blog with a new lemon recipe. I remember the year all my lemons were stolen . It was so sad. This year I had a bumper crop that I shared with friends near and far. I sent off some boxes to friends on the east coast. I don’t mind sharing as long as they are a few left for me.

preserved lemons

I asked for new lemon recipes on a Facebook site I belong to and the response was amazing. I got over three hundred responses with a lot of wonderful new recipes. Thank you to all of you. I will share two new recipes here and save the Facebook post so I can try some amazing looking recipes later. I am a little pressed for time because I am leaving for a trip to France in two days where I will cook my heart out in a very special kitchen. If all goes well I will tell you about it later.

lemon curd

limocello and lemon curd

I made Limoncello and lemon curd. The curd is delicious and easy to make if you have a Vitamix. This is the first time I made limoncello and after reading more about it I don’t think that it is authentic, but again it was easy to make and I had a little taste today. Not Bad! I also made 6 jars of preserved lemons. I must say I had a production going and loved it because I was in my element. Click here for the lemon curd and the limoncello recipes.

preserved lemons on avocado toast

Preserved lemons capture the heavenly perfume of the lemon and excite your palate. It brings out the best in my avocado toast and many other dishes.
Click here for the recipe.

lemon cake

This is a nutty, chewy , nor-too-sweet cake which is made with whole lemons and ground almonds. Click here for the recipe

Zitronenspeise (lemon mousse)

You want a melt in your mouth lemony dessert, try my German lemon mousse or Zitronenspeise as we call it in Germany.
Click here for the recipe

lemon sorbet

This tart lemon sorbet made with buttermilk has been an old friend of mine for years.
Click here for the recipe.

lemon bread

Perfect for an afternoon snack, this simple lemon tea bread is compact and infused with lemon juice.
Click here for the recipe

lemon pudding cake

A delicious lemon pudding cake that is light and makes a great ending to any meal. The recipe comes from the Greens Restaurant in Fort Mason in San Fransisco.
Click here for the recipe

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Black Forest Chocolate Mousse

2/7/2020

40 Comments

You have all heard of the famous German cake called Black Forest Cake, a chocolate cake filled with cherries and whipped cream. In Germany it is called Schwarzwälder Kirschtorte. I had my share of it when I lived in Germany. My godmother, who was an excellent baker, made an awesome one. Somewhere I have her recipe, I think! But in the meantime and with Valentine’s Day just around the corner, I found a much easier German recipe for chocolate mousse with cherries. How good is that? You can whip this up in no time and end up with a memorable delight.

This is not a sweet dessert, it has no added sugar and it is made with a few ingredients that I got at Trader Joe’s. It needs some good chocolate, heavy cream, frozen cherries, cherry marmalade and Kirsch liquor or Kirschwasser as we call it in Germany.

I upped the ante by adding some fruit from my Rumtopf, which turned it into an adult dessert for my book club meeting. Remember my Rumptopf I made last summer by preserving fresh fruit in rum. I was a great success, we enjoyed it over the holidays and I gave some jars to my friends. Next year I am making it again when cherries are in season. Cherries were my favorite fruit in the Rumtopf.

Let’s get back to my mousse that I am leisurely nibbling on while writing this post. Like I said before, it is not sweet but it is rich and chocolatey. The cherries with their sauce add a fruity crunch to the mousse. A little bit of this dessert will go a long way. If you make this I hope you enjoy it as much I did.

For my book club dinner I made my Italian crespelle (crepes) stuffed with fennel and salmon in a white lemony sauce. Life is good when I am in the kitchen.

View the recipe for Black Forest Chocolate Mousse

Rumtopf

Crepes filled with Salmon and Fennel

40 Comments

Celeriac and Apple Soup with Dungeons Crab

1/30/2020

30 Comments

It’s the end of January 2020—a new year and a new decade. I never thought I would make it this far. But here I am, thankful for being able to walk again and living in this beautiful area called Monterey Bay. There are so many wonderful things to do and to see, the endless Pacific Ocean, the mountains with their valleys and so much more. I have lived here for over 30 years and I haven’t seen everything—even though I have tried. I always look for new inspiration and new things to do and eat. A free magazine called edible Monterey helps me find new ventures in food. That’s where I found a new soup recipe using celeriac root, one of my favorite winter vegetable.

This soup is very similar to my creamy vegetable soup, called Krabbensuppe from the city of Hamburg, Germany. While my German version has different vegetables in the soup to complement the tiny shrimp from that part of the world. The celeriac soup in edible Monterey has apples, onions and celeriac root, seasoned with a hint of masala.

The soup by itself is delicious. I had some leftover for breakfast. But to bring it to the next level, add fresh Dungeness crab meat sautéed in browned butter. It makes it an elegant and special dish for any occasion. When I made it, I served it with crab cakes on a salad with citrus dressing. It was one of the first meals I cooked for my husband after I recovered. To all my friends who don’t have Dungeness crab available, I think lobster or shrimp would be great, maybe even scallops. It would make a special Valentine’s Day dinner.

Here are some other celeriac root recipes.

This ginger shrimp celeriac root salad makes makes a great lunch or light dinner

A creamy vegetable soup made with carrots, celeriac root, leeks and potatoes and topped with bay shrimp. In Germany this soup is called Krabbensuppe . Krabben are tiny shrimp from the Nordsee. I make this soup all the time and everybody loves it.

review the recipe for celeriac soup with apples and dungeons crab

review the recipe for crab cakes

review the recipe for ginger shrimp salad with celeriac

recipe for creamy vegetable soup with bay shrimp

30 Comments

Monika's Kartoffelklösse-German Potato Dumplings

1/12/2020

50 Comments

Its been a while since I posted and I do apologize. After breaking my ankle in Budapest, my spunk and motivation left me. During my recovery, I was entertained by your blogs and reading them helped me a great deal. Speaking of recovery, I am walking again and I am thankful for every tiny step I take. The last part of my recovery seems to be the hardest, as I am impatient by nature and eager to move on. But I can’t. I have to take it easy, because if I don’t, I am back in bed with my foot elevated, watching Netflix or YouTube. I also had some emotional issues to deal with, like a post-dramatic depression, upon realizing the danger I had been in and its possible consequences.

Goose and dumplings, a lunch I had in Potsdam a couple of years ago

But it is a new year, a new decade, and with it comes new beginnings. I am ready to move on. I am starting to cook again and I am enjoying it. I had planned to make a goose for the holidays, but instead my dear friend and neighbor, Susanne, invited me for Christmas dinner. She made her famous Rouladen (stuffed rolled beef), a German tradition for the holidays. I was in culinary heaven.

I have wanted to make homemade potato dumplings for years, but have always opted for the pre-made packaged ones. The one time I tried, when I prepared a goose years ago, it turned into an inedible potato soup. So this year, it was a project I wanted to tackle, so I started to watch German YouTube videos and tried one recipe. I didn’t like them—honestly the pre-packed ones made by Pfanni were better. But I didn’t give up. My girlfriend, Monika, from Germany makes them every year with her goose for Christmas. She uses a recipe from an old German cookbook from Schlesien (or Silesia) that is now in southwestern Poland. Both she and her husband came from this region. I love the quote in the cookbook saying that a Sunday dinner without dumplings is like a sky without stars. They were served with every roast, cooked cabbage or any other vegetable. In the cookbook, they are described as an easy-to-make recipe, but there are tricks to follow to avoid the dumplings falling apart or being hard as a rock.

I made them twice now and both times they got the approval from my friend, Susanne. Each region in Europe has their own version of potato dumplings. The Bavarian ones are made with half-raw and half-cooked potatoes. Leftover dumplings are perfect sliced and then fried in butter, the ultimate German comfort food. When making the dumplings, you can stuff them with small croutons. I think they need some kind of sauce to be truly enjoyed—like a mushroom sauce or gravy from a roast. I don’t have any photos of our Christmas dinner, but a week later, I served my second batch of potato dumplings with some of my friend’s leftover beef brisket from Hanukkah.

My friend Monika sent me this photo from her Christmas dinner

Leftover dumplings, fried and sliced

recipe for potato dumplings

recipe for Susannne's Rouladen

recipe for red cabbage

50 Comments

Chicken or Turkey Stock from Scraps

12/10/2019

35 Comments

It has been almost eight weeks since my accident, and I am not allowed to walk without my boot and crutches. One of my ankle bones has not healed yet. My doctor told me to write the alphabet with my foot as many times as I can to regain mobility. I can now do it in cursive and in block print. I have learned a lot during these last eight weeks, especially to be patient and resourceful. I also learned to be very careful and take care of my body. Being so physically dependent, I am thankful for my husband’s and son’s loving care. Most of all, it has been a humbling experience, and a lesson about how fragile life can be.

I have been cooking very little these days. I have eaten a lot of salads, rotisserie chicken and food brought by friends and neighbors. Once I am allowed to walk, I will start cooking again. I can’t wait.

A couple days ago, I was looking at a chicken carcass. I hate to waste good food. For years, I’ve made my own chicken and vegetable stock, and never make it the same way. Sometimes I buy chicken legs or a whole chicken, but most of the time I just use the chicken or turkey carcass, leftover vegetable scraps from the freezer or veggies that have seen better days. Whenever I use leeks, I freeze the part that I don’t use which are the dark green leaves. I wash the leaves and put them in a bag. Mushrooms stems give the stock a great Unami flavor. Ginger and garlic add more flavor. I add a couple of carrots, a couple of celery stalks with the leaves, and a whole onion cut into half (leaving the skin on). Some cooks blacken the cut side of the onions in a frying pan to add color, but I don’t. I put all these ingredients in a large cast iron pot and cover them with cold water. When the water boils, I add 1 teaspoon of salt, some pepper, and garlic salt. I always add a couple of bay leaves. So, you see I really don’t have a specific recipe. Click here for some general guidelines:

Here are two fo my favorite soup recipe. My wonton and my veggie shrimp soup are perfect for cooler days, a reprieve from the heavy holiday food.

recipe for wonton soup

recipe for German vegetable shrimp soup

35 Comments

Broken Bones, Budapest, and Fit to Fly

11/13/2019

47 Comments

Traveling is a wonderful way to enrich your life but there are inherent dangers that we all hope won’t happen to us. After half a century of traveling, I had an accident. My husband and I planned a 10-day trip to Europe, visiting Vienna and a long weekend in Budapest. Vienna was gorgeous, and hopefully I will write a blog post about it. We took the train to Budapest for a long weekend, planning to return to Vienna Monday and fly home Tuesday.

On Sunday afternoon, after spending some delightful hours in a large thermal bath, we were looking for a taxi in the park. I saw a taxi and turned around on a small incline—and the next thing I knew I was on the ground and heard a loud crack in my left ankle. My left foot was turned the wrong way and I knew something bad had happened. A kind soul called an ambulance and a woman who spoke English called our hotel. The ambulance picked me up, the EMT didn’t speak English and I was transported to the Budapest Trauma Center.

The entrance to the Trauma Center

In the admission room, some guys took me and grabbed my foot to set it. I screamed bloody murder, then somebody stuck me with a needle to take some blood and insert an IV in my hand. Nobody asked my permission, because nobody spoke English. It was like a pre-war movie. I was in shock, my husband and the most wonderful concierge from the Ritz Carlton spent four hours doing all the paperwork.

X-rays from before the operation

My new hardware after the operation

While lying on a gurney for four hours, I made calls to Germany, the US, and Switzerland. I didn’t think I had an option because I had a complicated break that needed an operation immediately. I was rolled into a room with five female patients who lay undressed, covered only with a sheet. (The hospital does not provide gowns.) I was snarled at by the staff, and my husband was not allowed in the room. The surgeon came in saying that he would perform the surgery the same night or the next day. When I asked him how many of these operations he had done, he told me that I had insulted him by asking the question. The anesthesiologist was a kind and gentle woman who stayed with me throughout the operation late Sunday night. She looked so tired. After my operation in a very antiquated operating room, I was rolled to what I thought was a private room, because I spent the night by myself with a kind nurse who gave me an extra pillow and asked if I wanted a blanket. The next morning, two other patients were rolled in, when I realized it was not a private room. My husband came as soon as possible, bringing water, juice and something to eat that the hotel had packed for me. In Hungary, the family of the patients provide the towels, cups and everything else you need. The staff is totally overworked and earns very little money. Most of them are unfriendly and don’t speak English or German. The surgeon told me that I was going to be released on Wednesday and I could fly home that day. He never checked my wound and disappeared and I never saw him again. But I am thankful for his skills, because my doctor here in Santa Cruz told me he did a pretty good job. Most important, he had written a sentence in my report that allowed my return flight home.

There was no wifi in the hospital, I called all my friends in Europe who offered to pick me up and drive me to Switzerland, Austria or Germany, but I thought it was best for me to go straight home. My husband went back to the hotel and booked a new flight, canceling all the old reservations. The hotel staff helped him. I was on the phone all day, calling my doctors, friends and anybody else who I thought could help. I spent another horrible night at the hospital, and checked myself out the next morning after my bandages were changed and the drainage taken out.

I can tell you I was so happy when I reached the Ritz and the entire staff, including the manager, greeted me. The hotel extended our room for an additional three nights and provided me with a wheelchair. It was like I had entered heaven after being in hell. I will never forget the kindness and the generosity that the Ritz-Carlton in Budapest gave us. It was phenomenal. They provided us with food, drinks, comfort and taxis anytime my husband needed one. One of their employees took us to the airport counter, where the airline personnel asked for a document from my doctor saying I was "fit to fly." And here is one of the reasons why I am writing this post, my dear readers. If you ever intend to board a plane with some obvious handicap, you need to have a doctor’s note saying you are FIT TO FLY.

Being pampered at the Ritz

The 2 flights lasting 14 hours were fine. My husband booked a business class seat that enabled me to raise my legs. The flight attendant brought ice for my ankle. Thank you, United Airlines. I was transported by a special wheelchair that fit the aisle of the airplane and a regular wheelchair for the airport.

I arrived on Thursday and ended up going to the Stanford emergency room where I waited for five hours before somebody changed my bandages. It was a total waste of time and we were totally exhausted, especially my poor husband. The next morning, we saw a wonderful doctor here in town who is now taking care of me. He said my operation was good, so now I am in a cast hopping around on one leg.

I haven’t cooked. Friends are bringing dinner and my husband is barbecuing. So sorry, there's no new recipe, but I am sharing some photos from Budapest on my Wanderlust blog.
Click here.
Since Thanksgiving is right around the corner click here for recipes that are helpful to you for the upcoming feast.