As you all know, asparagus is my favorite vegetable; my husband will even eat it. I enjoyed preparing my asparagus salmon quiche, and even though I have quite a few well-loved asparagus recipes, I'm always looking for new ones. As far as I'm concerned, you can never have enough recipes.  A recipe in the April issue of Food and Wine magazine caught my attention, and I had to try it: an asparagus salad. It was packed with flavor and included some interesting ingredients, like smoked almonds, which I had never used before. But boy, did they add flavor to the salad! I also liked the way the asparagus was cooked. It turned out crunchy and dark green, just as it should be in a salad

I’m writing this quickly because I’m leaving for Germany tomorrow to visit my German family. It’s been far too long since we last saw each other! It’s a short trip, only two weeks, but it’s better than nothing. As I get older, traveling has become more of a hassle. I can’t run up and down the stairs at those huge train stations anymore to catch a train with just one or two suitcases; those days are gone. I have a  German girlfriend, and she says that traveling is overrated. I’m not there yet, but there will come a time when I can’t travel anymore. I’m adjusting my itinerary accordingly, but there’s one train ride where I have to take three different trains, and I must admit that scares me a little bit. I’m hoping that someone young and energetic will help me with the suitcase. 

Let’s get back to the recipe for this incredible salad! The flavors are divine, and it can serve as a complete meal alongside some nice crusty bread. I mostly followed the recipe from Food and Wine magazine, but I did add some lettuce to the salad. Next time I make it, I’ll try using less mayonnaise and adding some yogurt instead. I increased the garlic to two cloves. I used an entire can of anchovies, mashed three into a paste for the dressing, and used the others on top of the salad. I had some leftover dressing, which I used for another salad. 

 Ingredients:
Four to five asparagus will make one serving. It will make 4 to 6 portions.  

2 pounds fresh asparagus
3/4 cup mayonnaise
1 oz. pecorino cheese grated about 1/4 cup
2 tsp Dijon mustard
2 tsp water
1 tsp. Anchovy paste or 3 anchovy filets mashed into paste
½ tsp, grated lemon zest plus 3 Tbs. fresh lemon juice 
½ tsp. black pepper
¼ tsp. salt 
2 garlic cloves grated 
½ cup smoked almonds 
Romaine letters

Directions:
Cut or break off the woody part at the end of each asparagus stalk. Bring a large pot of salted water to a boil. While the water is heating up, fill a large bowl with ice water. Add the asparagus to the boiling water and cook until it’s crisp-tender, about two minutes. Transfer the asparagus to the ice water and let it cool for about five minutes. Drain the asparagus and pat it dry with a towel. I kept my asparagus rolled in a towel in the refrigerator until I was ready to serve the salad.
For the dressing, whisk together the mayonnaise, pecorino, mustard, two teaspoons of water, anchovy paste, pepper, salt, and garlic until the ingredients are well combined. Season with additional salt and pepper if necessary. 
On a large platter, add some washed and torn Romaine lettuce. Top with asparagus and drizzle the dressing over everything. Sprinkle the salad with chopped smoked chopped almonds, additional pecorino, and pepper.

Guten Appetit!
Recipe from Food and Wine Magazine (April 2025)
Posted by sunnycovechef.com  

​Happy Easter to all of you! Here are some Easter Stories from previous posts, filled with recipes and travel stories! Enjoy.
​                Easter in Germany and deviled eggs
​                Celebrating Easter in Germany
​             Avacado Toast preserved lemons, and Easter in Germany

​

It all started when my butcher shop in Santa Cruz sold delicious German hot dogs. They are almost as good as the ones I get at my favorite butcher in Germany. I needed a potato salad to go with these hot dogs. As you know, potato salad comes in many forms, and everyone has their favorite. I prefer a version without mayonnaise. As in the US, Germany has different potato salad recipes. There’s the heavy one with mayo and those made with vinegar and oil. This particular German potato salad is made with beef or other broth that is seasoned with vinegar and mustard. The potatoes are soaked in the broth and vinegar mixture, allowing them to absorb the flavor. You’ll find this salad in the southern part of Germany, in the states of Schwabia and Bavaria. I was born and raised in the northern part of Germany, and I don’t recall my family ever eating this kind of potato salad, but I learned to love it later in life. 

I’ve been obsessed with finding a recipe I like. It has taken me far too long to come up with this recipe. I had some help from a new cookbook I bought for myself and all my friends who like German cooking. The book is called Classic German Baking by Luisa Weiss. She published a German baking book a few years ago. I have also watched more than a few YouTube videos of German cooks making potato salad. I have my favorites, and they entertain me quite often.

Here are a few things I learned while making the salad. First, you’ll need waxy potatoes. I used Yukon Golds. Don’t worry if the sliced potatoes fall apart a bit. That adds more flavor! However, you don’t want mashed potatoes. I ordered some German pickles on Amazon and used them in this salad and my Herring recipe. They are sweeter and have more flavor.  As for the broth, I used beef broth, but you can also use vegetable or chicken broth. 
When combining the potatoes and broth, make sure they’re both hot. This helps the flavors meld together and the potatoes absorb the broth. Don’t worry if some of the potato slices break apart. The salad develops its flavor after sitting at room temperature for an hour or longer. It’s fine the next day, although you need to refrigerate leftovers. You can easily double this recipe. Some restaurants in Germany make huge amounts of this salad. 

Ingredients:
This recipe makes 4 servings.
2 pounds Yukon potatoes
1 medium yellow onion, minced ( 1cup)
1 1/8  cup beef  broth 
1 TBS sunflower oil
3 TBS  champagne vinegar or apple cider vinegar
1 tsp.  sugar
1 1/2 tsp. salt
1 tsp. freshly ground pepper
⅓  cup diced diced pickles 
3 TBS chopped parsley 

Directions:
Start by giving the potatoes a good rinse and placing them in a big pot. Fill the pot with water and add a tablespoon of salt. Bring the water to a boil over high heat. Once it’s boiling, turn down the heat and cover the pot partially. Let the potatoes simmer for about 20 to 25 minutes. Keep an eye on them and check if they’re done by poking them with a sharp knife. If they’re soft, they’re ready! Do not overcook them, or they will get mushy. Peel the potatoes while they are still hot. 
Heat the oil in a frying pan and add the onions. Cook the onions over medium-low heat until glassy, but you do not want to brown the onions. This will take between 5 to 8 minutes. Whisk the mustard into the onions and continue to whisk for about a minute. Add broth, vinegar, salt, sugar, and pepper, and boil. Put the hot mixture over the hot potatoes. Gently combine them with a large spoon. Some of the potatoes will fall apart, and that’s OK. You will also have quite a bit of liquid left in the salad.  Add salt, pepper, and sugar if needed. Add the pickles and the parsley. Cover the bowl and let the salad sit for an hour or longer at room temperature. Most of the liquid will have been absorbed by the potatoes. Any leftovers can be refrigerated, and the salad is just as good the next day.
  
​Guten Appetit!
Recipe by Sunnycovechef and many German Cooks

This delicious breaded porkchop, or Schnitzel as we call it in Germany, goes perfectly with the potato salad. Here is the link to the recipe.

We are surrounded by Mexican food where I live, which I have come to appreciate over the years. So, when I was given Gordon Ramsay’s Healthy, Lean, & Fit book, I was immediately drawn to the recipe for a Mexican shrimp cocktail. I have made this recipe several times and it is a winner on my table. It is made with a tangy tomato-based sauce. 

My husband and I enjoyed this dish with a white Burgundy and some crusty bread (or tortilla chips). It is perfect for a warm summer evening or lunch on the balcony. Life is good when you can enjoy a meal like this. If you are ambitious, you can cook the shrimp yourself. I didn’t, as I am at a certain age where I get tired after awhile. To simplify, I buy already cooked shrimp. 

I made some changes to the recipe, using cherry tomatoes instead of regular tomatoes. I substituted a Meyer lemon for the lime because I have a lemon tree. I peeled the cucumber.  

This recipe is a dinner for two and an appetizer for four. 

Ingredients:
1½ TBS ketchup
Juice of ½ orange
1 tsp. Worcestershire sauce
Juice of 1 lime 
¼ cup cilantro, roughly chopped  
4 medium-sized tomatoes 
1 small white onion, finely diced
1 cucumber, finely diced 
14 ounces cooked shrimp, peeled and deveined
1 ripe avocado, diced
Sea salt and freshly ground pepper
Lime pieces to garnish

Directions:
In a large bowl, mix the ketchup, orange juice, Worcestershire sauce, and lemon juice. Add the cilantro, tomatoes, onions, and cucumbers. Season with salt and pepper. Stir in the shrimp and coat with the sauce. Taste and add more salt and pepper if necessary. 
Serve the shrimp cocktail in a pretty glass or bowl with the avocado slices over it, topped with a slice of lime. If you want to add some hot sauce, go ahead (but I didn’t). 
​
Guten Appetit!
Recipe by Gordon Ramsey
Posted by © sunnycovechef.com
​ 

Here are some of my other shrimp recipes.  

This easy to make avocado salad with tiny bay shrimp has been a crowd pleaser in my house for years. It's a light meal for either lunch or dinner. You can prepare this in no time at all.
click here for the recipe

This baked shrimp with Quinoa, feta, and peas makes a scrumptious meal. 
​click here for the recipe

This salad is made with a celeriac root and could be a distant cousin of a Waldorf or a Caesar salad. It's a delicious combination.
​click here for the recipe

This apricot jicama salad is flavored with ginger . A perfect summer salad for a hot day. 
​click here for the recipe

When I first came to California I couldn’t stop eating all the fresh fruit that grows everywhere. My boyfriend (now husband) had an orange tree and every morning when the oranges were ripe, I had a glass of fresh-squeezed orange juice. Maybe that is why I married him 46 years ago.
​My favorite fruits to eat are peaches and nectarines. There is something about these sweet and juicy fruits that I can’t resist. I don’t want to cook with them, I just want to eat them with their juice dripping down my chin. Apricots, I prefer in cakes, ice cream, and especially marmalade.

I always know that summer has arrived when I see the first peaches and nectarines in the Farmers Market. And I eat them until the season is over. Several years ago, my niece gave me a cookbook called The Forest Feast Gathering, Simple Vegetarian Menus for Hosting Friends & Family by Erin Gleeson. The artwork in this book is stunningly beautiful and invites you into the redwoods near where I live. The vegetarian recipes are simple but delicious. The Peach Panzanella salad I made was mouthwatering and fantastic. My husband and I loved it.

A classic Tuscan bread salad is made with ripe tomatoes, dried Italian bread, and a simple tangy dressing. The best bread for this salad is a crusty loaf with a chewy center and a good crunchy crust. I used a baguette I already had, but might use ciabatta the next time. You want the bread to absorb the dressing without it becoming too soggy. It will help if you cut the bread into pieces and let it dry overnight. Salt your tomatoes first to draw out the juices. This intensifies the flavors in the tomatoes and gives you some juice for the dressing. This salad makes a perfect lunch or light dinner. We had it with oysters. 
​

Ingredients:
½ to 1 crusty baguette cut into 1-inch cubes
3 peaches or nectarines, cubed
3 tomatoes 
8 oz (225) fresh mozzarella cubes, halved 
15 basil leaves sliced 
⅓ + 3 TBS  olive oil
3 TBS red wine vinegar
1 clove garlic, minced
salt and pepper to taste

Directions:
Dry the baguette cubes for a few hours if you have time. Preheat the oven to 350° (175 Celsius). Drizzle the bread with 3 TBS olive oil, sprinkle with salt, and bake in the oven for about 15 minutes. Cut the tomatoes, sprinkle them with some salt, and drain them in a sieve. Make the vinaigrette by mixing the olive oil with the vinegar and the garlic. Toss all the ingredients with the vinaigrette and tomato juice from the drained tomatoes. Let the salad sit for about 15 minutes, then serve. 

​Guten Appetit!
Recipe from the Forest Feast Gathering 
Adapted by © sunnycovechef.com
​

 I have been home and cooking up a storm. I love cooking. Apricots are in season and I made my apricot marmalade. It's a lot of work but worth every minute.
​Click here for the recipe

I have some Apricots left from my marmalade and I will bake my apricot, berry cobbler with them. This is a real summer treat. Don't forget the ice cream.
​Here is the recipe

This yummy apricot jicama shrimp salad will not expand your waistline.
​Here is the recipe

If you are interested in a recipe for roasted apricot sorbet, an apricot galette, a German apricot cake ( easy to make) and apricot dumplings click here.

You all know the special love I feel for the Hawaiian Islands, with their turquoise warm Pacific Ocean and beautiful beaches. From my home in California the islands are within a relatively  easy reach. You still have to get on a plane, but for less than five hours, which is enough time for a good read and a little snooze. My goal is to post about all the islands I have visited over the last 30 years. Click here to continue reading about my trip to Wakiki and some new eating places I discovered.  ​

​My husband likes my cobbler, and I baked two while I still had apricots. I like my cobbler because I use very little sugar, but it tastes delicious. I made the same cobbler for the 4th of July using peaches, blackberries and a few leftover blueberries.

I am leaving for Germany in a few days to celebrate Easter in my village. It is so much fun going to the Easter fire and meeting everybody from the village while drinking beer and eating sausages— so quintessentially German. Read more about it here and how to make a lemon cake for Easter. ​

​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. ​

A tasty vegan salad that will please a crowd and is great for any party or picnic. ​

I  volunteered to make my Chinese noodle salad for 50 people. My big turkey fryer was the only container large enough to transport this humongous salad. 
It  was a lot of work, a labor of love. ​

​Why do we cook? We have to eat of course, but we don’t necessarily have to cook to do so. Today, we have many options including eating out at restaurants or bringing prepared food home. One of the questions I often ask people is, “Do you cook?” Many times, the answer is,”not really!” I ask that question because I love to talk about food and cooking. It’s almost an obsession. I ask questions, I snoop around cooking blogs, I go directly to the food section in magazines and so on. I relish food with my senses by smelling it and enjoying the different flavors. I know I’ve come across something special when the flavors explode in my mouth and create a sensation of pure pleasure. That is what happened several weeks ago at my little cabin in the woods.

My sister-in-law and her family came over for dinner. My husband grilled a beautiful rack of lamb and some small white creamer potatoes on the side. He does this to perfection and everybody loves it. He slices the rack into paired ribs and generously coats them with pepper and garlic salt. He puts them on a gas grill on medium heat and pays attention so they do not burn. He serves them medium rare. Sometimes, depending on the ribs, he trims the excess fat. He precooks his potatoes in the microwave for about 2-3 minutes depending on the number of potatoes. The potatoes go in a bowl with olive oil and garlic salt. You want to have a good coating of olive oil on all the potatoes. Then he puts them on the upper grill and cooks them with the meat until they are soft. He coats the potatoes during the grilling with leftover olive oil. He sits outdoors next to his barbecue, enjoying a scotch, watching his food cook as I busy myself in the kitchen.

On this particular night, I roasted some fresh asparagus coated with walnut oil sprinkled with sea salt in a preheated oven at 375˙degrees for about 8 minutes. The cabin is at a 6000-foot elevation, so the cooking time increases. I made my citrus vinaigrette for my green salad and pulled out my sauces and condiments that everybody loves with the lamb. Mint jelly is a must, however, my mountain fridge had some wonderful treasures—like the cranberry ketchup I made for our Christmas dinner and never used, and my green sauce that I made a couple of days before to go with salmon cakes. This green sauce had more garlic than normal and was mostly yogurt with some chives. We had a great dinner, and the wine and conversation was flowing. Everybody seemed to enjoy the food. I covered my little creamy potatoes and pieces of lamb with the different sauces—and it was divine. Some of the little lentils from my lentil salad were swimming in the sauce–and oh what flavor! Every bite brought more joy. ​

Earlier that day, I made a lentil salad to go along with the feast. I have made lentil salad many times and it never turns out the same. There is a wonderful recipe from Regina Schrambling on the Wednesdaychef blog that I sometimes make. It uses leeks, hazelnuts and duck confit. Most of the time, I just make a simple vinaigrette that I pour over the warm lentils for a delicious salad that I can eat for days to come. This time, I cooked some carrots with my lentils and added some celery and to the finished salad. When I eat the salad by itself I like to add either goat or feta cheese. ​

This is a light salad loaded with healthy and tasty ingredients. 
The dressing gives the salad a fresh citrus flavor. ​

I realize that I have posted a recipe for only one salad. I don't know why, because I eat them all the time. Years ago, I would go to the farmers' market and buy a variety of lettuce from my favorite vendor at the market. They were a sweet hard-working couple who grew many varieties of lettuce. Once home, I would fill my sink with water and wash, spin dry, rolling the lettuce leaves in a towel, then keep them in the crisper of my fridge for the rest of the week. And then one day, some marketer came up with the idea of selling lettuce already washed and ready to eat. And before you knew it, everybody was doing it. Nowadays, I pick my mixed lettuce from a basket at the farmers' market, although I still buy individual heads of lettuce from time to time. Among the lettuce family, arugula is my favorite . When I'm in Europe, I like eating Rapunzel  (or lambs' lettuce). ​