Sunny Cove Chef
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Australia
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA
    • Cruising

Monika's Kartoffelklösse-German Potato Dumplings

1/12/2020

0 Comments

 
Picture
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. ​
Picture
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.
Picture
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.
Picture
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.
Picture
Picture
My friend Monika sent me this photo from her Christmas dinner
Picture
Leftover dumplings, fried and sliced
recipe for Susannne's Rouladen
recipe for red cabbage
I recommend that you follow the recipe and make no modifications. Or you will end up with potato soup. I used two russets and two yellow fin potatoes. It is also important to make a test dumpling before cooking the rest. I made a small one and tasted it, and both times it was okay. To avoid bland-tasting dumplings, don’t reduce the salt. If the dough is sticky, add some more flour. Don’t over mix the potatoes. If you don’t have a potato press, you can use a potato masher. Don’t skimp on the salt because you are flavoring the water—first to boil the potatoes and then to cook the dumplings.
Print Recipe
Ingredients:

(makes approximately 10-12 dumplings , depending on the size)

1 lb. (2) russet potatoes 
1 lb. (2) yellow fin potatoes
2 scant cups of all purpose white flour (250g or a little less than 8 3/4 ounces) 
plus extra flour to roll in the dumplings before cooking
1 egg
1 tsp. salt to boil the potatoes 
1 3/4 tsp. salt for the dough
2  tsp. salt for the water to boil the dumplings.

Croutons: (optional) 

a cup of day-old bread cut into ½ inch pieces
2 TB olive oil 
garlic salt

Parsley butter sauce:
​

4 TB butter
3 TB of finely chopped parsley
Directions:

Peel the potatoes in halves or quarters (according to size). Cover them with cold water and add 1 tsp. salt, bring them to a boil and cook for 15-20 minutes. They are done when you poke them with a small paring knife and they are soft. It is better to undercook them, so you don’t turn them into a potato mush by overcooking them. When the potatoes are done, pour off the water and return the pot to the stove, shake the potatoes in the pot over low heat until all the moisture has evaporated. Cool the potatoes.

While the potatoes are cooling, fill your largest pot with water and bring it to a boil. Add 1½ tsp. salt. When the potatoes are cool, press them through a potato press or use a potato masher. I used my potato press. Add the egg, 2 tsp. salt, and the flour. Mix with a fork and then with your hands, until you have a dough that isn’t sticky. According to the German recipe, you are supposed to add more flour when it is sticky. (I didn’t have to do it the two times I made the dumplings.) Do not over mix the dough. Form a small test dumpling and simmer it in the water for several minutes. If it doesn’t fall apart, you are in business. Otherwise, according to the book you are supposed to add more flour.  Mine came out perfect both times, I did increase the amount of salt in my second batch. Form the dough into a 2-inch thick logs and cut into 10-12 pieces. Roll the pieces into round balls. If you add croutons, put the dough in your hand, then put the crouton in the middle and form it into a dumpling.

Put a couple of tablespoons of flour onto a plate. Roll each dumplings in the flour and add them to the boiling water. Reduce the heat to a low simmer and cook the dumplings for about 18 minutes, uncovered. Make sure your dumplings don’t stick to the pot and make sure the water stays at a low simmer. Eventually, the dumplings will float to the top. The dumplings are at their best right after they are cooked. I talked to my girlfriend and she told me that she reheats the dumplings the next day by putting them back in simmering water for 10 minutes. She also told me that she freezes them. The only thing I have done with leftover dumplings is to slice and sauté them in butter. It is a special treat.

Each time I made dumplings this year, I made a parsley butter sauce for them. I melted the butter in a frying pan and added the finely chopped parsley. Then I poured the sauce over the dumplings. 
​

Guten Appetit!
recipe © Sunnycovechef
​
0 Comments

Thanksgiving  2018

11/9/2018

2 Comments

 
How can it already be Thanksgiving again? Time flies by so fast, it's scary. During previous years, we often traveled. I remember the duck dinner in Prague and the beautiful week in Rome where we had pasta for Thanksgiving. This year we are going to our little cabin in the Sierra Mountains to celebrate with my sister-in-law and her family.  It's going to be low-key and relaxing, especially since my brother-in-law will barbecue the turkey and my nephew is a great cook.  For Christmas, I will have a full house since I will celebrate with my niece and nephew from Germany and my American family. I am always very happy when I get visitors from Germany because it's during the  holidays when I miss them the most.
When it comes to Thanksgiving, each family has their treasured recipes that have been passed down from generation to generation. There is Aunt Mary's jello salad and the bean casserole from your grandmother.  And let's not forget sweet potato pie. Tell me, what are some of the recipes you make each year?  My family tradition is my red cabbage which is liked by everybody, so I will be making it again this year. Click here for the recipe.
Picture
Picture
Years ago, when I was a vegetarian, I would cook everything but the turkey. The centerpiece would be my stuffing served with mushroom gravy. I apologize for the poor quality of the photos, but they are all from previous Thanksgiving posts. I have been making this shiitake and chestnut stuffing as long as I can remember. Click here for the recipe.
Picture
If you are looking for a juicy small bird for Thanksgiving, check out my recipe for dry-brined turkey with silky gravy. I will be making this one for Christmas. Click here for the recipe. ​
Picture
For me, sauces and condiments are just as important as the bird. My cranberry ketchup is a wonderful addition for the holidays and I make it every year. Here is a link to the recipe. ​
Picture
For those of you who don't want to tackle a whole bird, I have a recipe for turkey parts. Here, I brine the parts overnight, which makes for  juicy and tasty turkey.  If you are interested, click here for the recipe.  ​
Picture
Toasted, roasted, baked and done! I hope your Thanksgiving is lots of fun.
​Oh, one thing, don't forget to give your compliments to the chef, and help with the dishes afterwards.
 Wishing you all a relaxing Thanksgiving feast with good food, family and loved ones.  May your home be filled with laughter and happiness.
2 Comments

Slow Roasted Cherry Tomatoes

10/16/2018

0 Comments

 
Fall is in full swing and tomato season is over. Here in Santa Cruz there are still some wonderful heirloom tomatoes at the farmers market. I savor every one of them, as I know only too well that pretty soon they will all be gone.  Many of my blogger friends who grow their own tomatoes have posted some great recipes for canning and preserving them one way or another.
Picture
About three weeks ago, I picked my meager cherry tomatoes in my sad-looking garden.  Since I was going away I needed to do something with them. Years ago I slow roasted some regular-sized tomatoes and I remember enjoying them. Being pressed for time, I tossed them with some herbs, garlic and olive oil and roasted them in the oven. The result was a delicious tasting treat that could be used in many ways. It’s perfect on a slice of baguette, in a salad or on a sandwich. The leftover oil is wonderful by itself. ​
Picture
For my second try I choose some  store bought cherry tomatoes . They were not as good as the first batch because I think the skin of the tomatoes was too thick. ​
Picture
I used my farmers market vegetables for this delicious Mediterranean fish baked in parchment paper with anchovies, green beans, olives and tomatoes. This is an old recipe that I always enjoy making and it takes little time to prepare. It is a healthy dinner any time of the week.
Cooking in parchment paper is a simple and healthy way to steam food in its own juices and it seals in all the wonderful  aromas. There is little cleanup afterward and you can be creative with the vegetables and fish. ​
Picture
recipe for fish baked with vegetables in parchment
Make sure tat the tomatoes are  thin skinned . Bake the tomatoes until they have wilted but only some have burst. ​
Print Recipe
Ingredients:

4 cups cherry tomatoes 
½-1 cup or more olive oil
3 cloves of garlic, peeled
three fresh thyme twigs
some fresh basil leaves, torn
1tsp coarse sea salt
fresh ground pepper
Directions:
​

Preheat the oven to 250 degrees Fahrenheit.
Wash the tomatoes and dry them in a colander.
Put the tomatoes on a large baking sheet. Add the herbs and garlic, then add ¼ cup of olive oil, mixing it with your hands so that everything is well coated with the oil. Sprinkle everything with coarse  sea salt and some fresh ground pepper and bake in the oven for about 2 ½  hours or until the tomatoes have wilted and are soft but still intact. While baking, stir them gently a few times.
Carefully put the tomatoes and all the accumulated juices in a container with a lid. Add the remaining ¼ cup of oil or more to cover the tomatoes and enjoy. These tomatoes will last in the fridge for a month. 
​

Guten Appetit!
recipe by © sunnycovechef.com
all rights reserved
0 Comments

Romesco Sauce and Sorrel Sauce

9/12/2017

0 Comments

 
Picture
Dijon in Burgundy, France
I can never get enough of different sauces and spreads. I like them thin or thick, and I like them as leftovers used with a salad, a sandwich, or a piece of meat or fish. For me, the right sauce makes the meal. When I visited the Burgundy in France (click here to read about my trip), I had the most incredibly thick eggplant sauce next to a piece of fish with the most delicate flavor I have ever tasted. The great chef had added some African spice, and I have no idea what it was. However, I remember tasting something similar in Morocco. Well, my sauces are nothing like that. They are straightforward, easy to make, delicious and can be used in many ways.
Picture
romesco sauce
Picture
sorrel sauce
Picture
Louis-PhilippeVigilant at Loiseau Des Ducs in Dijon creates exquisite sauces
Picture
The romesco sauce makes a delicious and healthy lunch
I got the idea for the romesco sauce from my blogger friend, Mary Ann, who writes the thebeachhousekitchen blog. She made her romesco sauce as an appetizer with cruditées. I have made this recipe many times and usually eat it as a sandwich spread or with a salad. It is a healthy substitute for richer foods like mayonnaise or butter. For the salmon, I used a recipe from myrecipe.com. This recipe uses canned tomatoes instead tomato paste and cumin as a spice rather than smoked paprika. I don't purée this sauce as much as Mary Ann’s sauce, leaving it coarser for the salmon. Both sauces are delicious.
​

The inspiration for the sorrel sauce came from the blog, Back Road Journal, and Bon Appetit. I added more sorrel because I have an endless supply of it in my tiny wild garden. Sorrel is a tart, slightly sour herb, oxalis, another common name for this herb means "sour".  I think it has a distinct lemony flavor and I find its tartness refreshing. I prefer to purée the sauce in a mixer until smooth. I love the taste of this rich and tangy sauce. It compliments a piece of salmon and other fish. I could eat it on steamed veggies or a chicken breast. It would also taste great with shrimp, chicken or salmon skewers.
​
Here is a link to to Mary Ann’s romesco sauce and Karen’s sorrel sauce. Both sauces can be made a day ahead. I had leftovers and ate them for several days.
Romesco Sauce & Sorrel Sauce
When I made the sorrel sauce for a large party, I didn't write down the proportions so I tried to reproduce the recipe for this blog post. I got carried away with the amount of sorrel (I added 4 cups which made the sauce quite tart), so next time, I will reduce the amount by half or less. I tasted the sauce the next morning and it had mellowed out somewhat.
​My romesco sauce is a combination of Mary Ann’s blog post and my recipe.com, which was very well received by my nephew who liked its nutty flavor. I have used hazelnuts instead of almonds.
Picture
Ingredients for the romesco sauce
Picture
making the romesco sauce in the food processor
Picture
sorrel from my garden
Picture
the wilted sorrel
Print Recipe - Romesco Sauce
Print Recipe - Sorrel Sauce
Ingredients for the Sorrel Sauce

1-2 cups packed sorrel
½  cup dry white wine
1 ½ tsp minced shallots
1 ½  cup whipping cream
1 TBS lemon juice 
sprinkle of nutmeg
pepper and salt to taste





​Ingredients for the Romesco Sauce



1  12 ounce jar of fire roasted yellow and red peppers
1 cup drained canned tomatoes (diced)
½ cup slivered roasted almonds (peeled) 
3 TBS olive oil
2 clove garlic (chopped)
2 TBS red wine vinegar
½ tsp chipotle dried pepper or cayenne pepper
1 tsp cumin
​½ tsp salt
​ 1 (1-oz) slice white bread
Directions for the Sorrel Sauce​

Combine the shallots and wine in a sauce pan and reduce the wine to about 4 tablespoons (until it gets a little syrupy). Add the sorrel and cook for about 2 -3 minutes. Add the cream and lemon juice and cook for a few more minutes. Transfer the sauce to a blender and mix until smooth. I used my Vitamix for this. Season with salt, pepper and additional lemon juice. 

​
Directions for the Romesco Sauce

Mince the garlic cloves in the food processor. Add all the other ingredients to the food processor and grind until almost smooth, with some crunch and texture to it. Both sauces will keep for several days in the fridge. 

Guten Appetit!
recipe adapted from BackRoadJournal.com
the beachhousekitchen.com and
my recipe.com
by Sunnycovechef.com
Read About Burgundy
0 Comments

Roasted Vegetables

3/26/2015

0 Comments

 
Roasting potatoes and vegetables intensifies their flavor. They compliment many meals. By using different potatoes and veggies, everybody gets to eat their favorite. ​
When we first started making this dish in our family, we called it "Mediterranean Potatoes.” We would roast potatoes with garlic, olive oil, and herbs—and that was it. Did you notice I used "we"  instead of “I” because my husband usually makes them. After awhile, I chimed in by adding a sweet potato (because I like sweet potatoes) and before I knew it, my husband added some more garlic and onions. So, I added some parsnip because I love roasted parsnip. And that is where our roasted veggie recipe stands now. who knows what will happen to it in the future. The thing about this recipe is that you can really roast anything you like. Every family member gets to pick their favorite vegetable. After all, we live in a democracy and we need to eat our daily choice of healthy and wholesome food—and this is great way to do so.  Enjoy, as we have for years.  ​
Picture
Most of the time, I cut the veggies into bite-sized pieces, but sometimes I have cut the veggies to make them look like french fries. This takes a little bit more effort, but the kids of all ages like it. It’s a great way to get your family to eat their veggies.
Picture
I usually make enough to have plenty of leftovers to eat the following days. It's a great little snack and can be added to almost everything you eat.  Add an egg and you have a meal. ​
This has been a family recipe for years
Print Recipe
Ingredients

enough for 4-6 servings with some leftovers

1 sweet potato
1-2 parsnips
8 small sized potatoes
pieces of onions ( optional)
In the past we have added carrots 
or brussels sprouts 
1/3  cup olive oil
1-1 ½ TBS garlic salt or less
1 tsp pepper
1 tsp Italian herbs (optional)
Directions

Preheat oven to 375˙ Fahrenheit

Peel the sweet potato and parsnip and cut into chunk-size pieces.
Wash the potatoes and cut them in half. 
If you are using larger potatoes quarter them.
Spray the baking dish with oil.
Coat the vegetables with the olive oil.
Spread them out in a baking dish.
Bake the vegetables for 50  to 60 minutes turning a couple of times.


Guten Appetit!
Recipe by©Sunnycovechef and family
0 Comments

Stuffed Artichokes  (Carciofi Ripieni)

4/9/2014

2 Comments

 
O Solo Fantastico
Picture
Picture
For years, our family has been eating artichokes. They grow here on the foggy Pacific coast in northern California, and the farmers will sell them in the markets when they are freshly picked. For me, they have always been a delicacy.
Picture
I usually cook them, cut them in half, and clean out all the hairy stuff with a spoon. Then, I drizzle my best olive oil and balsamic vinegar over them with a sprinkle of French sea salt and some freshly ground pepper. These make a healthy appetizer for a rich meal and a wonderful snack or lunch the next day. My husband likes to eat his artichoke with mayonnaise.
Bless the Italians for their wonderful food. This recipe is to die for. The Italians like to serve vegetables " al forgo," which means baked in the oven. The artichokes are stuffed with a mixture of breadcrumbs, fresh mint, nuts, and olive oil and then baked in a seasoned broth. I made this recipe twice, and the first time, I just devoured one after I finished taking my photos. Years ago, I found this recipe in an insert of a German magazine devoted to Italian cooking.
Picture
Picture
Cooking the artichokes
Picture
Removing the hairy center
Picture
Ready for stuffing
Picture
The stuffing
Picture
Ready for baking
Picture
Guten Appetit
Print Recipe
Ingredients:

4 large artichokes
1 lemon (sliced)


Stuffing:

1 cup homemade breadcrumbs
½ cup loosely packed mint leaves (finally chopped)
1 clove garlic (finally minced)
1 Tbs. chopped pistachio, pine nuts or sunflower seeds
3 Tbs. olive oil
½ cup vegetable broth or seasoned water
1 Tbs. butter
Directions:
Preheat the oven to 400 degrees.

Cut off the stems of the artichokes so that they can stand upright. Rub the cut ends with a piece of lemon. With a surrogated knife, cut off the upper third of the artichoke. Use scissors to cut off the pointed ends of the leaves. Put a slice of lemon on each artichoke and cook them covered for 30 minutes in salted water. After the artichokes are cooked, drain and cool them by turning them upside-down.

In the meantime, make the stuffing. For this recipe, you must use homemade bread crumbs. I usually put my leftover baguette or similar bread in the food processor after I cut off the crust. Grind the bread into small coarse pieces in the food processor and freeze it. For the stuffing, mix the breadcrumbs, finely minced garlic, chopped mint leaves, chopped pistachio nuts, and the olive oil. Season with salt and pepper.

Here comes the only tricky part: removing the hairy stuff from the artichoke. I have a serrated grapefruit spoon that works, but mostly, I use my fingers. Put the stuffing into the center hole of the artichoke. Pour the broth or seasoned water into a baking dish and add the artichokes. Put small pieces of butter on top and on the leaves. Cover the baking dish with aluminum foil and bake for 30 minutes at 400 degrees in a preheated oven. Serve the artichokes warm.

Guten Appetit!
Recipe adapted by © sunnycovechef
2 Comments

Swiss Chard with Raisin and Pinenuts

11/23/2013

0 Comments

 
A healthy satisfying vegan dish
Picture
This is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch.
​This a straightforward recipe that is easy to prepare and makes a great leftover. Substitute any winter green you like for  Swiss chard. Adjust the sugar and vinegar to your taste.
Print Recipe
Ingredients:

A bunch of fresh chard

2 Tbs olive oil

1/2 cup finally chopped red onions 

2 cloves of garlic (thinly sliced)

3 Tbs. white balsamic vinegar

2 heaping Tbs brown sugar

2 Tbs golden raisins

2 Tbs pine nuts
Directions:

Wash the chard. Tear leaves from the stems and cut leaves into bite-sized pieces. Discard the stems. In a large frying pan, sauté onions in olive oil for 5 minutes, add garlic and sauté for one more minute. Mix the vinegar, sugar and raisins in a bowl and add to onions. Add chard, put a lid on the pan and cook for 2 to 3 minutes. I pronounce it done when the chard starts to change colors.


Guten Appetit!
 recipe ©by sunnycovechef
0 Comments

German Style Braised Cabbage

11/20/2013

0 Comments

 
This is a healthy and nourishing dish 
Picture
Picture
Once in while, you prepare food you usually don't eat. It's fall in northern California and the farmers’ markets sell every kind of pumpkin or squash you’ve ever dreamed of. There is a splendid variety of kale, spinach, mustard greens and Swiss chard. We still have some dry-farmed tomatoes in the market too. Although the skin is a little thicker, they are still delicious and I will miss them when they are gone. The peppers have a couple of weeks left. I discovered Padron (aka Shishito) peppers this year, small green peppers that are a bit on the hot side. I love to sauté them in olive oil, sprinkle with garlic salt and nibble on them all day long and they taste fabulous cold. 
Then there are the red and green cabbages. Ron, my strawberry farmer, is selling Spitzkohl, a cone-shaped white cabbage. So, it is at that time that my German DNA takes hold of me and my childhood memories come streaming back of all the ways to eat cabbage: as soup, as a cooked vegetable, stuffed cabbage, homemade sauerkraut, not to mention my aunt’s Weißkraut mit Kümmel (white cabbage with cumin seeds). That is what I'm cooking tonight with boiled potatoes (mashed potatoes would be good too) and a pig’s knuckle I got from the rotisserie wagon at the farmer's market. Personally I love the cabbage and potatoes, but not the knuckle. Let's not get too German...sometimes I wonder whatever happened to my French cooking? I will make up for it tomorrow night, when we will dine at Absinthe in San Francisco and I will eat the best onion soup on this side of the Pacific. My husband loves pork knuckles and will eat them whenever we are in Germany. This is the first time I have served it at home. After all, he is taking me to the opera in San Francisco tomorrow to see the “Barber of Seville,” so he deserves his favorite food. I ate a little of the knuckle meat and it was good smothered in mustard. The cabbage was a little overcooked and I’m not sure about adding the sour cream. Actually, I think it is better without it. Mashed potatoes would also complement this dish. This can also be turned into a great vegan meal using tofu for the protein. You see, my Californian environment has influenced me. ​
Prepare this dish to your liking. I think cooking it for 15 to 20 minutes will leave some crunch in the cabbage. Adding the sour cream is a matter of taste, as I prefer it without. My aunt used to smother it in Schmand, a German version of sour cream, and she used lard instead of oil.
Print Recipe
Ingredients:


2 Tbs. olive oil

8 to 10 cups of chopped white cabbage

1 1/2 cup of vegetable or chicken broth

2 Tbs. cumin seeds

1 1/2 Tbs. sugar

1/4 tsp salt

1/2 tsp fresh ground pepper

1/4 cup sour cream (optional)
Directions:


Quarter the cabbage and cut out the core, chop the quarters into small slices and rinse, draining the cabbage in a colander. Heat oil in large heavy pot, add cabbage and sauté for several minutes. Add broth, cumin, sugar, salt and pepper and cook for 15 to 30 minutes depending how crunchy you want it. I cook mine for 20 minutes, add sour cream.   Keep in mind that the cabbage will cook down quite a bit.

Guten Appetit!
© recipe by sunnycovechef
0 Comments

Sweet and Sour Red Cabbage

11/6/2013

4 Comments

 
A healthy vegetable dish with a satisfying and rich flavor
I have prepared this dish for many years—and it is a staple winter vegetable in my house. It goes well with any kind of potato, polenta, and the flavors improve with age. It is a great side dish for the holidays and any other meal. It is also an everyday vegetable that can be eaten any time of day. Personally, I love it on a buttered slice of bread. This is the first time I have written down the recipe and it always tastes a little different. There are guidelines that I follow that come from my godmother in Germany.  For the sweetener, she uses sugar, but I use my homemade jams or jellies (red currant jelly is my favorite). I add some additional spices like peppercorns, whole cloves and a bay leaf. My godmother uses goose or duck fat to sauté the onions and cabbage, which gives it a wonderfully rich flavor.
The amount of jam varies depending on it sweetness. Remove the bay leaf after the cabbage is cooked. I If you like to remove the spices after the cabbage has been cooked tie them into a cheese-clothes and remove them before you serve the cabbage. I chop the onions and the red cabbage into quarter inch pieces. My sister in law chops the cabbage very fine and her red cabbage tastes very good.
Print Recipe
 Ingredients:

2 Tbs. olive oil 
½  cup chopped red onions
1 head red cabbage (6-8 cups) chopped 
2-3 apples, peeled, cored and sliced
1/3 cup jam or jelly
1/4 cup (or less) vinegar (apple cider or other) 
3 whole cloves 
3 whole peppercorns 
1/2 tsp. salt
Freshly ground pepper (more if you omit the peppercorns)
Directions:

Heat olive oil in large pot. Add onions and cabbage and sauté for several minutes. Add about 1 cup water, and bring to a boil. Add the rest of the ingredients, reduce heat and simmer covered for about 30 minutes, stirring often. I frequently prepare this dish ahead of time. It is easy to reheat and the flavors seem to improve with age.


Guten Appetit 
recipe by ©sunnycovechef.com
4 Comments

Pesto

9/19/2013

0 Comments

 
Picture
I am not a big pesto fan, but I love using it in my seafood pasta dish—and basil is abundant in the summer. I make a batch and freeze whatever is leftover. ​
Print Recipe
Ingredients:

 This recipe makes a generous cup of pesto

2 garlic cloves peeled 

4 cups of basil leaves 

1/2cups of pine nuts roast them if you want a nuttier flavor.

1/2 to 3/4 cup of good olive oil 

1/2 cup of freshly grated parmesan cheese 

1/2 to 1tsp of salt

1tsp of freshly ground pepper
Directions:

Chop the garlic in the food processor until finely minced.

Add the rest of the ingredients and pulse until you reach the consistency you like. I like my pesto chunky.  Season with salt and pepper and add more oil to make it smoother. Use within three days or freeze.
0 Comments
    Picture

    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.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


      ​STAY UPDATED!

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.
    Subscribe

    Categories

    All
    Appetizers
    Australia
    Austria
    Cakes
    Canada
    Cookies
    Cruising
    Desserts
    France
    German Food
    Germany
    Holiday Cooking
    Ice Cream
    Italy
    Jam
    Main Dish
    Miscellaneous
    Morrocco
    Party Favorites
    Pasta
    Salad
    Sauces
    Seafoods
    Seasonal Cooking
    Soup
    Stories
    Sweden
    Switzerland
    USA
    Vegan
    Vegetables
    Vegetarian
    Wanderlust

    RSS Feed

    Archives

    March 2025
    February 2025
    January 2025
    December 2024
    October 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    April 2023
    March 2023
    January 2023
    December 2022
    October 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    January 2021
    December 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    April 2013

     
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Australia
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA
    • Cruising