It's fall and I should be posting my pear tart recipe. Instead, I bought three beautiful baskets of delicious strawberries from my friend Ronald at the local farmer's market. They are so good that we ate half of them while listening to music during our weekly get-together at the market. Each Sunday when I am in town, I meet with some friends over lunch with at the market. It has become a lovely and relaxing Sunday ritual that I really enjoy.
The strawberries from Ronald are sweet with an earthy flavor. They are good just by themselves, but I thought I fancy them up a little with vanilla sauce. It is a simple and straightforward recipe, yet so delicious – and a healthy ending to any meal. My husband decided to grill a steak since the temperature reached over 90 degrees here on the Pacific coast. After a foggy and cold summer, this was a welcome respite.
Vanilla sauce brings back memories from my childhood days. Almost every Sunday, we would have pudding for our Sunday lunch (which was dinner served at noon). We ate bread and spreads in the evening and called it Abenbrot, which literally means “the bread for the evening.” Our favorite pudding was Götterspeise (translates as “the meal of the gods”) known as Jello here in the US. Jello is also called Wackelpudding, meaning that the pudding will wobble when touched or moved. Another favorite dessert of mine is rote Grütze (red fruit Jello). My mom always would serve these puddings with vanilla sauce. I apologize for boring you with all of of this, but trust me, I have not thought of them for years. Maybe that’s why I like blogging, because it brings back so many memories. My sweet dad loved these puddings. He has been gone for so long, but I believe that chocolate pudding with vanilla sauce was his favorite. He was such a sweet and kind man.
Back to the sauce! It is light, healthy, easy to make with a velvety texture and creamy flavor. It will elevate any fresh fruit– strawberries, raspberries or simple puddings–to another level. You can make it in no time and be creative by serving a cookie on the side, some ice cream or whatever tickles your fancy. This time, I just sliced the strawberries and added some of the sauce. Enjoy!
Just in case you are longing for some apple or pear cakes, here is my well loved apple strudel cake, as well as a delicious chunky pear nut cake flavored with spices and juicy pears. Click on the picture to get the recipe.
The sauce is made in about 15 minutes. There is only one trick to it: Do not let it come to a boil because it will curdle and ruin your sauce. The sauce was plenty sweet enough for me, but you could add another tablespoon of sugar for those who have a sweet tooth. This sauce is thick and creamy, resembling a runny custard.
Several decades ago when I first immigrated to the United States, I spent my first night in New York City. I was afraid of and fascinated by this amazing metropolis. While living on the East Coast, I visited a couple of more times but never stayed overnight. My first real visit was in 2002, when my husband and I stayed for a week. The wounds of September 11 were wide open and the city was slowly recovering. After that, there were several more visits.
We arrived after a 5-hour flight from San Francisco. The flight was not pleasant, but I managed to get through it by reading Infidel by Ayaan Hirsi Ali. Our book club chose this fascinating book for our next meeting. After checking into our hotel, we found a small French restaurant in our neighborhood and had a pleasant meal. It was nice to watch the locals and tourists alike.
I packed this day full of outdoor walking activities because there was a tropical storm warning for New York. We took the subway to have a cronut at Dominique Ansel Bakery in Soho. Imagine a marriage between a croissant and a donut. If you like to learn more, click here. The lines were not long and we walked out with our boxes of goodies 10 minutes later. Of course, I had to add a salty caramel eclair to my bag. The cronuts only made it to the next bench in a little park, where my husband and I inhaled them. They were delicious.
Having to walk off some extra calories, we continued walking to Washington Square and then took a taxi to Eataly where we had lunch. Eataly is a foodie's paradise. If you want Italian crafted eats, you will find it all: fresh house made pasta, cookbooks, homemade gelato, great prosciutto and a strong cup of Lavazza expresso. There are several restaurants to choose from. We had lunch at the fish counter. I had a tasty octopus salad and my hubby had the best little flatbread ever (they called it a pizza). It was divine, filled with mozzarella and then topped with clams. The couple next to us ordered delicious looking grilled razor clams and oysters.
In the afternoon, we walked the High Line, a linear urban park built atop a mile-and-half-long stretch of abandoned railroad track. This is a great walk where you can catch a glimpse into the private lives of the New Yorkers from above. We had dinner at Rue 57, a restaurant with memories for us, as we have eaten here on every visit. This time we enjoyed an outside table, where we ate a small meal.
I went to Brooklyn to visit my blogger friend, Suzanne. She has a wonderful blog called a ”apuginthekitchen.com". We had a nice lunch in one of Brooklyn's neighborhood cafes and then went to the local flea market. It was fun to feel like a local. Thank you, Suzanne, for the lovely tour. For dinner that night, I made a reservation at Daniel's Boulud Bistro BD Moderne:www.dbbistro.com/nyc/” It was the best meal we had in New York. The service, the attention to detail, and the food was all outstanding. I didn't take any photos. because I wanted to enjoy this wonderful meal. For a starter, I had beets whipped with goat cheese, gooseberries and pickled shallots. For the main courses, my husband had duck confit with creamy polenta and I had braised Spanish octopus. It was the most tender octopus I have ever had. It was a perfect 10 as far as I am concerned. Our dessert was a molten chocolate fondant and the restaurant surprised us with a complimentary raspberry tarte. The whole meal was a real treat. I hope to go to more of Daniel Boulud’s restaurants in the future.
It was Sunday, and with no rain or tropical storm in the forecast, we walked through Central Park and up Madison Avenue with all its fancy store fronts to the Guggenheim Museum. I love the layout of this museum and the collection of impressionist and post-impressionist art. I am sorry I didn’t make it to the new Whitney. We walked back to our hotel through a street fair and I had a German hot dog. It was good, but I have had better. In the evening, we went to the Broadway show The Book of Mormon. We both enjoyed it.
It was Labor Day and we decided to walk across the Brooklyn Bridge on the pedestrian walkway. It is a wonderful stroll with awesome views of lower Manhattan and the New York Harbor. While walking to Brooklyn, I was thinking of lunch at the River Cafe. But because it was a holiday, they had finished the brunch menu and we couldn't get in. We took the ferry back to Manhattan and walked along Wall Street. We decided not to go to the 911 Memorial because they were too many people. Instead, we took the subway to the Chelsea Market. Being a holiday, it was so crowded that my husband and I could not enjoy it. We had a late lunch (or early dinner) at the Spotted Pig. We ate at the bar sharing a hamburger and french fries, which were delicious. For dessert, we walked to the BIG Gay Ice Cream shop to have a sundae. This is a very trendy place and the line was long. In the evening, we went to another Broadway show. We saw Aladdin, which is a fabulous Disney production. Disney remodeled the New Amsterdam Theater back to the days of the Ziegfeld Girls with its unique architecture and art nouveau style. I truly enjoyed my evening.
We decided to take it easy on our last day. We did a little shopping and my husband got to pick a restaurant for lunch. We had a huge lunch at the Grand Central Oyster Bar & Restaurant. This historic seafood place is located in the lower level of the Grand Central Terminal and has arched tile ceilings in a vintage setting. The restaurant serves two million bivalves a year. I love to watch the oyster stew being cooked. I am sharing a recipe for the oyster stew from Ruth Reichl’s blog on my home page.
My girlfriend's son Max prepared a list of his favorite restaurants in New York. Thank you Max, this list got a lot of approval from locals.
Edie and the Wolf
Big Gay Ice Cream
Uncle Boons Thai
Dominique Amsel Bakery
Xian Famous Foods
The Spotted Pig
Rouge et Blanc
Mission Chinese Vince Giordano at the Iguana Club every Monday and Tuesday night
New York to me is quintessentially American. It is a vibrant city with many different cultures, life styles, and a rhythm of its own. As far as I can tell, there is nothing like it on our planet. Some people call it the Big Apple or the City that Never Sleeps. It has many different names and means different things for different people. We all have seen movies that have shown us the city like King Kong climbing the Empire State Building. My very favorite movie is "When Harry Met Sally" and Meg Ryan is moaning in Katz’s Deli. My claim to fame is seeing Robert De Niro in the River Cafe under the Brooklyn Bridge 14 years ago.
I spent six beautiful days in New York, exploring the city. I ate, I walked and I ate again. Find out about my adventure on my Wanderlust blog, Click here .
Ruth Reichl, the former editor of Gourmet magazine and a native New Yorker, posted a recipe of the oyster stew served at the Grand Central Oyster Bar & Restaurant in New York on her blog. We had lunch there on my last day in New York. Click here for the recipe.
Perfect for Picnics & Parties
This potato salad is one of my favorite recipes—I created every bite of it myself. So, if you don't like it, you have only me to blame. I have used this recipe for decades, and it’s perfect for picnics, large parties or any small gathering. There is no mayonnaise, so it won't go bad if left out on the table for awhile. When I have a large summer party, I usually make this salad (or my Chinese noodle salad), both go well with salmon, chicken or any other protein. It makes a stunning presentation.
This salad has several components. I use small white potatoes that I steam, and then add some steamed green beens and radishes. Pickled onions or pickled carrots are delicious as well. You can let your imagination and taste buds run wild. Shortly before serving, I arrange everything on a large bed of mixed lettuce. Many moons ago, when I was snooping around kitchens in Germany, a farm woman told me to slowly heat up the vinaigrette—and that's what I've been doing ever since.
If you make this, I hope you enjoy it as much as my friends and family have.
German-American Potato Salad Recipe
All these ingredients are approximate. I made my last batch using fingerling potatoes. Other small potatoes are also good (especially when you feed a large crowd) because fingerlings can be expensive. When I use larger potatoes, I use Yellow Finns or German Butterballs which I did a couple of weeks ago. More dressing is needed when using larger potatoes.
Here are some important things to remember :
Use firm white potatoes (russet potatoes are not good for this).
When you use larger potatoes, you need more dressing because these kind of potatoes absorb more dressing.
Steaming the potatoes and beans makes for a better salad.
The amount of vinaigrette depends on the texture of the potatoes. Sometimes, I double the vinaigrette so that I have some extra if needed. You will have quite a bit of leftover vinaigrette if do this. Extra vinaigrette will keep in the fridge and is good for different salads.
I keep everything in separate bowls and assemble the salad before serving.
I use different grainy mustards
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.