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For weeks, I have been obsessed with rhubarb and have been using it in different recipes (as evident in my last post). The more I play with rhubarb, the more fun I have. As a finale for this year's rhubarb season, I am posting my recipe for roasted rhubarb and strawberry ice cream. It took me several tries to come up with this recipe. The strawberry flavor dominates the ice cream, but there there is a hint of rhubarb when you eat it. It has a rich, refreshing taste full of flavor as it melts in your mouth. I hope you enjoy this special treat as much as I do. Just remember, it is not as sweet as most ice creams.  I roasted the rhubarb following a recipe from The Spruce Eats. It only calls for 2 tsp of brown sugar and 3 tsp orange juice for each pound of rhubarb. I increased the amount of orange juice in my recipe to about ½ cup and ended up with a delicious tart compote, perfect for making ice cream. Here is the link to the recipe and some more information on rhubarb.  Over the years, I have made ice cream and sorbet in my old, noisy ice cream maker that I bought 30 years ago. We keep it in the garage where it does a marvelous job of churning out special treats year after year. Homemade ice cream tastes best when it comes fresh out of the machine, but it is still good after several weeks in the freezer. Just let it come up to room temperature before eating it.  yogurt cream, yogurt mousse, rhubarb strawberry ice cream and rhubarb compote. Here is a recipe I posted a couple of years ago for lemon sorbet made with buttermilk and lemon juice. It is easy to make and a refreshing treat after a heavy meal.  Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream. Here is a link to the rhubarb compote.
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 Yogurt Cream with Rhubarb Compote and Raspberries When I was in Germany I came across these interesting recipes that I would like to share with you. It’s a yogurt cream that you can also turn into a mousse by adding gelatin. As soon as I was back in my kitchen at home I started to experiment with these recipes and I am happy to say that I am now ready to post them. You can adjust this recipe to your taste by adding more sugar or lemon zest. It is made in minutes, just remember it is not supposed to be sweet. Surprisingly, my husband likes both recipes and he really has a sweet tooth. One night, my other testers preferred the cream. Of course, you can just make the compote and eat it with ice cream. Whatever you choose, I hope you enjoy this treat as much as I do. The rhubarb compote is sweetened with apple juice and some sugar. Once the rhubarb is cooked the liquid is reduced to a syrup. This is a light and delicious spring dessert.  Rhubarb Compote Rhubarb is a seasonal favorite both in Europe and North America. It is technically a vegetable, but is considered a fruit. Rhubarb stalks will show up in stores and the farmer’s markets from April to June. It comes in in different colors; the ones you find in a store are usually red, but it can also be pale green. It will taste the same despite the different colors. Rhubarb is extremely tart, and is normally cooked and often paired with strawberries or other fruit. Children in Scandinavia will dip the stalk in sugar and eat it raw. The leaves of rhubarb are poisonous, so don't eat them.  Yogurt Mousse with Rhubarb Compote and Raspberries Here are some more rhubarb recipes from my previous posts click on the images for the recipes  A German Rhubarb, Strawberry , Meringue Cake This Rhubarb Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.  Rhubarb, Strawberry, Hazelnut Crisp And last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie  Rhubarb-Strawberry Pie If you decide to make the cream or mousse, use a good vanilla bean because that adds to the flavor. The secret to my compote is to drain the rhubarb juice once it is cooked and reduced to a syrup. This adds richness and additional flavor to the compote. I recommend doubling the rhubarb recipe. One recipe will make about 3 cups of compote. It will last in the fridge for a week. I used a smooth low-fat Greek yogurt that I buy at Costco, but you can use regular Greek yogurt to make it richer. Since I usually don’t drink apple juice, I bought a package of individual containers you put in your kids’ lunch boxes. You can eat the yogurt cream without any whipped cream, however, I think it needs some cream for a richer taste and to offset the tartness of the rhubarb.
This year’s Easter trip to Germany was wonderful. I had a good time being in the village where I grew up, in spite of some bittersweet moments. But I was able to revisit old times with friends and family—and we laughed and cried together. This is why I go back to Germany, so that I can feel my roots, full of priceless memories and stories, as well as traditions. One of them is the Easter Fire in my village, when we burn away the cold winter and bad spirits and welcome Spring—an old pre-Christian tradition. It is always fun, even though it was bitterly cold this year.  The first week, I stayed at our old family farm in my niece’s pied à terre. I went to all the old familiar places, like the farmer’s market in the town of Northeim, 6 miles away from my village. Göttingen is an old university town 10 miles away where they have a cute Easter Market at the center square by the Gänselisel (a girl named Lisel herding geese) fountain.
 While in Göttingen, I always have a currywurst at a 40-year old kiosk that is known to all the locals. Whenever possible I have a cappuccino and some sweets at the konditorei Cron& Lanz. They have the best home-baked goods I have ever tasted. I took my girlfriend’s daughter out to lunch 7 miles from my village. Located below the ruins of a 1000 year old old castle, the Hardenberg Burghotel has a nice restaurant and hotel with beautiful grounds to wander around in. They have an equestrian facility and dressage training and competition. As a child I often hiked around the castle grounds. I even had my first kiss there.   Then I went to Lüneburg for a short visit to see my niece and her husband. Lüneburg is such a beautiful and livable town. I always enjoy walking around and discovering new treasures like the City Hall of Lüneburg. Behind a baroque façade (facing the market) is the biggest City Hall in northern Germany dating back to the 14th century. Yet another chamber was built in the 13th century. Since Lüneburg was one of the few towns not to be bombed during WW2, some of the original furniture is still there for us to admire. 
My three days in Berlin were much warmer as the weather improved. I met with friends and family and saw a beautiful production of the opera, Zauberflöte (The Magic Flute), in the new Staatsoper. It was such a treat.   The Kulturbraueri is a former brewery that was not destroyed in the war. There are eleven large brick buildings converted into museums, several theaters , restaurants and office space. It is located in the electic Prenzlauerberg district near the Mauerpark. This is a great area to explore and eat good food. Time flies and before I knew it, it was time to catch a train to Frankfurt and fly home. I had planned to stay in Frankfurt overnight and do some shopping, but due to a strike, my flight was canceled. I was able to catch an earlier flight to the US before chaos set in, and hundreds more flights were canceled. I was proud of my quick reactions of getting on a new flight within an hour. This old girl can still do it with the help of a friendly check-in person at the United counter. Thank you! I did end up landing in San Francisco at 1:30 am and being picked up by a tired husband, bless his heart.  Special thanks goes to my friend, Herr Lindner, the concierge at the Westin Grand Hotel in Berlin, who not only got me two tickets for the opera, but always helps me with my two girls. He makes my life very easy when staying at the hotel. I even called him from the airplane shortly before takeoff for the US and he gave me the number for the hotel in Frankfurt, so I could cancel my reservation. I hope the Westin realizes what a special person Herr Lindner is. He goes above and beyond the call of duty.  Hopefully I get to visit my friends and family again. In the meantime , if you are looking some good food, try my roasted halibut with butternut squash coulis , edamame and mushroom sauce. It's a great light meal for warmer days.  Introducing Kohlrabi/ A Vegetarian Delight - Kohlrabi Stuffed with Spinach and Feta Cheese3/20/2018 Kohlrabi has been a staple of German cuisine for hundreds of years. It was bred as a hardier version of cruciferous vegetables to grow in harsh conditions. In Germany it is a basic staple that everyone knows and can afford. You can find kohlrabi in almost every German garden. Even though I am not usually into trends and food fads, who knows, kohlrabi could be the next kale!  Kohlrabi tastes similar to a broccoli stem, but with the flavor of cabbage—almost like radish crossed with jicama. It has a crisp and crunchy texture when eaten raw. According to the internet, kohlrabi has amazing health claims and is low in calories. It is full of nutrients and minerals like copper, potassium, manganese, iron and calcium, and other vitamins. Kohlrabi promotes digestive health and helps with weight management. Do not mistake kohlrabi for a rutabaga or a turnip. It’s almost impossible to find in California grocery stores.  Kohlrabi is one of the most versatile vegetables around. My husband likes kohlrabi raw, thinly sliced. You can easily add it to any salad or soup. The leaves can be steamed like most greens, although I have not tried that. I was super excited when I found out that “Route 1,” a local organic farm, was selling kohlrabi at the Westside farmer’s market (on Saturday morning) here in Santa Cruz. I bought several bunches last week and two more this week. My favorite recipe for kohlrabi is the one I made with my mother when would visit her in Germany. Basically, it’s meatballs cooked with kohlrabi in a white sauce. Here’s the link to one of my earliest posts:  I found a vegetarian recipe using kohlrabi on a German website that I liked. The kohlrabi is hollowed out and stuffed with a mixture of spinach and feta cheese. The kohlrabi stays firm and crunchy and compliments the soft stuffing. The sauce is made from the hollowed out kohlrabi meat mixed with the cooking water and some cream. This dish makes an impressive lunch or dinner. I ate it for lunch for a week since I had to work on the recipe and enjoyed it while losing a couple of pounds.  I am on my way to Germany to visit friends and family for two weeks. I hope you all have a wonderful Easter holiday. Here are some previous posts where I celebrated Easter in Germany and some ideas for you to make something special for your loved ones.  These elegant crepes filled with salmon and fennel make a great brunch or dinner. Add a salad and you have a great meal.  Kohlrabi comes in different colors (purple and white), but once peeled, it all have a creamy white interior. When preparing kohlrabi, you should always peel off the tough outermost layer with a sharp knife. Kohlrabi is a treasure of the vegetable kingdom. A cup of raw kohlrabi has just 36 calories. I would think that goat cheese is a good substitute for feta cheese.
There is nothing fancy about this peasant version of an apple or cherry cake, but you will enjoy every bite of it and not feel guilty. The apples are not thoroughly baked and the cake tastes like pound cake, although I am trying to make it more moist by playing with the recipe. You can enjoy it for breakfast or any time of the day. It is perfect for beginning bakers. If you don’t want to use apples, use cherries. Pitted Morello cherries in a jar can be substituted for apples. I tried frozen cherries but I didn't like them as much as the Morello cherries from Trader Joe's.  This apple or cherry cake is not overly sweet with only ½ cup of sugar but is full of fruit and flavor. I have baked this cake many times and have never gotten tired of it. The recipe is from an old Dr. Oetker cookbook that I brought with me when I came to this country in the seventies. The Dr.Oetker brand is a 100-year-old family-owned business where you can find products like vanilla sugar, puddings or baking powder here in the United States.  My very first cookbooks were three Dr. Oetker cookbooks. For my 16th birthday, my girlfriend Gabrielle, my mom and I made a cold buffet from the title picture of one of the books. I had promised my dad some leftovers, but there was nothing left at the end of the party. To this day, I wish I had put some food away for my sweet, hard-working dad, who will always be the love of my life. He was a gentle and loving man who was born into a horrible time in German history. He loved visiting me here in California and would have stayed longer if my mother hadn’t been homesick for her village.   If you want a richer and pie like German apple cake try my Apple Strudel Cake If you measure the flour with a cup, make sure you add the flour by the spoonful and level it off with a knife. This will give you a more accurate measurement than scooping it out with the measuring cup, which compacts the flour. But you don’t need to do this with sugar.
This stunning dessert will dazzle your guests after a heavy winter meal—or any meal. Whole pears are poached in tawny port and cranberry juice with dried cranberries, fresh ginger, a cinnamon stick, allspice, and pink peppercorns to add flavor. The syrup alone is delicious over ice cream or just by itself. I enjoy desserts like this because they are refreshing, light, and make a great presentation.  My memory of pears will be forever linked to my parents' huge pear tree in the chicken yard at our family farm in Germany. I don't know what variety they are, but it was my job as a child to collect them when they fell from the tree and feed them to the pigs. They were stone hard and had no flavor or taste. After picking, we put them on a rack in the fruit cellar and by Christmas, the skin was all shriveled up. But when my grandfather peeled them and handed them to us, we tasted the juiciest most delicious fruit. They had ripened in the cellar. Nobody would buy them today because of their appearance, but the taste was unbelievable.  I used Bosc pears for this recipe, because they have an elegant neck and a nice stem. This is another old recipe from my beloved Gourmet magazine. I have made it many times over the years, and it always has been a hit. It’s delicious with whipped cream or ice cream.  I should have posted this recipe a while ago, but my brother and his wife are visiting from Germany and I am happy being a hostess. They are enjoying the sunny California weather and the beautiful Pacific coastline. I often forget that I live in such a beautiful place. I am taking them to different beaches for walks and ocean views. Their favorite place is the beach at sunset. Having my family around me makes me happy.  Here are two other pear desserts I love to make. One is a humble but delicious bundt cake and the other is a pear tart with an exquisite flavor and taste. Buy an extra pear (just in case) and make sure all of them have a stem and will stand up.
I was fortunate enough to spend two wonderful days in the Napa Valley during the misty January weather. I have always loved visiting this region of California, which is about two and a half hours from Santa Cruz. I have many memories over the last 30 years of visiting there with different girlfriends or with my husband. It has always been fun. The devastating fires that raged through the area in the fall of 2017 were devastating. My heart goes out to all the people who lost their loved ones, homes and belongings.  The Napa Valley is beautiful with its oak-covered hills, crisscrossed by vines and small towns. Here you find the kind of pastoral beauty rarely seen outside Tuscany.  My driver (and husband) decided to drive over the Golden Gate Bridge to get us to the town of Napa where we stayed the first night.  Napa has a fabulous food culture with some great stores. Our hotel, the Westin Versa, was within walking distance of the 40,000 square-foot Oxbow Public Market. It is a foodies' paradise. I bought a bottle of brandy cordial and some bitters from a Napa Valley distillery. I would have had some oysters or ice-cream, but already had a delicious sandwich from the "Fatted Calf Charcuterie," which was out of this world. I tasted some lard with truffles, since it was truffle week in Napa. I never saw so may sausages as I did in this store. Next door is the "Model Bakery," which supposedly has exceptional oversized muffins. Unfortunately, I missed tasting them because I had one of those "have to have oatmeal" mornings.  That evening, we had a special dinner at "La Toque," a Michelin-starred restaurant which is Chef Ken Frank's landmark eatery. The restaurant pairs wine with the food. We chose the "Core Menu," where you can make a selection from a list of different dishes. If you are in the mood to splurge, this is the right place for you. The food is inventive and delicious and the service is flawless.  Matsutake mushrooms, kohlrabi and Dungeness crab in savory mentsuyu broth While in Napa, we visited three wineries. Everything I know about wine, I learned from my husband. He is a very knowledgeable wine lover. He belongs to a wine club which gives us access to some of the smaller wineries in Napa Valley. Our first stop was the Foley Johnson Winery. My favorite wine was the 2014 Estate Meritage.  We also visited a very small winery called Merus where I bought my husband a special bottle of Cabernet Sauvignon.  The last winery was Kuleto Estate. The wine was great, but I fell in love with the setting and the place. It's like a Tuscan villa, and would be gorgeous and on a sunny day. So, I will come back to this magical place, even though you have to go up a steep and winding road to get there. They have tours of the property on weekends.   We all have special places in our lives, and for me, one of those places is the pool at "Indian Springs" in Calistoga. This pool is filled with water from a geyser on the property, the same as the drinking water you buy in the store—except this is an oversized pool filled with 103 degree hot mineral water. It is heaven. Years ago, Indian Springs used to be a funky place with small cabins, but they have beautified it and added a restaurant where I had a delicious breakfast with homebaked bagels and home-cured lox. It was delicious. I will always come back here and float in the pool as long as I am able to.   I should have put this on my Wanderlust blog, but because I can't send an email from that page, it is on my food blog. I had kohlrabi with crab at La Toque. Kohlrabi is an everyday vegetable in Germany. My mother grew it in her garden and loved to cook it all the time. She was a farm woman and her food was simple but good. Here is a recipe I posted years ago when I visited her and we cooked kohlrabi with meatballs together.    If you feel like a fancy dinner, here is a recipe for crepes filled with fennel and salmon in a white sauce.  I hope all of you have recovered from the holidays and are ready to tackle a New Year. 2018, can you believe it? I am speechless when I look at the number. I never thought I would reach this number but here I am, doing what I have always done. My body is telling me to slow down as the days go by faster and the years disappear. When I get engulfed by fear of the future I try to find my happy place and one of those happy places is my kitchen where I put on my apron on and start cooking.  I don’t like to spend hours in the kitchen and be a slave but I love to play around and come up with something tasty. My Ahi tacos with tropical fruit and avocado salsa always reminds me of the Hawaiian Islands and I hope they bring you all some sunshine during the dark days of January  The dish comes together quickly but needs to be prepared ahead of time. Everything needs to be cut and ready to go because it would be sacrilegious to overcook the Ahi. I usually get Ahi at Costco and I have never been disappointed. The first thing I prepare is the seasoning, then I make the salsa. I serve these tacos with some cut tomatoes, thinly sliced cabbage and black olives on the side. Nobody would object to some extra sour cream or créme fraîche .  This recipe will make 4 tacos, enough for two people. I often double the recipe. Choose the tortillas you like, I have used both corn and flour for this dish but prefer corn tortillas. The fruit salsa makes about 3 cups. I mostly use mangos but I have used a mixture of papayas and mangos. Since I have my own lemon trees I use lemons instead of limes. You can substitute sour cream for créme fraîche. You will only need a small amount of chipotle chilies. I freeze the rest of the can in small portions to use later.
I just returned from a wonderful trip to Germany, where I visited friends and family. I enjoyed every minute and would love to have stayed longer. I took six train rides, criss-crossing Germany. First I went to my family farm for a week. While on the farm I visited some nearby towns.  My father was born in Northeim, 10 km from my village  My girlfriend and I had this fabulous waffle with fresh fruit, ice-cream and fruit sauce in our favorite Italian Ice caffee in Northeim. Our village is also near Göttingen, an old university town with the greatest Konditorei (bakery) ever. Cron und Lanz has been baking delicacies since 1876. You get the best cookie ever when you order coffee or tea, as well other treats. I could not get enough this time and found a reason to get something from them every day. After the village, I went to Lüneburg to visit my niece and her husband. While there, I went to the Christmas markets and a remarkable brewery museum. It was in an historical Sud house of an old brewery that started in 1485. Lüneburg is the cutest postcard-perfect German town. Then my niece and I spent a wonderful weekend in Berlin. Since she is often in Berlin on business, she took me to all her favorite places. My young friend, Tara, also lives in Berlin and they had a great time together. I took a long train ride (about 6 hours ) to Augsburg to visit an old friend from my boarding school days. We had coffee and cake in a Hundertwasser house chocolaterie, in the style of a famous Austrian artist. Traveling alone and visiting friends made me feel young and adventurous again.  Going on the train from Berlin to Augsburg But I am back home in California now, trying to get ready for the holidays. It takes me a good week to adjust. Part of me is still in Germany and the other part is ready to be home here in Santa Cruz. These last days before Christmas will be busy for me. Even with a cold, I managed to bake my favorite cookies and make some persimmon bread.  I made my chocolate walnut pie using pecans instead. It’s a great dessert that can be made days ahead of time. I will serve it as dessert when I make my cioppino dinner.  One of my favorite treats is my fruit and chocolate bark. This year, I used whole hazelnuts and yellow raisins mixed with some dried cranberries. I bought a very expensive bark like this not long ago. I used roasted hazelnuts from Trader Joe’s. It was a cinch to make.  Another favorite cookie of mine is the Austrian Kipferl, a crescent-shaped pastry, which is an ancestor of the French croissant. I rolled them in my homemade vanilla sugar.  A friend’s son gave me boxes of persimmons from his gorgeous tree. I made my persimmon bread and persimmon chutney, which took some trial and error. I will post the recipe in 2018 Did I say 2018? The passage of time amazes me and seems to go by faster the older we get. I like this quote from Heather Babcock, “ Time doesn’t really march on. It tends to tip-toe. There is no parade. No stomping of boots that it is passing. One day, you turn around and it’s gone.“ And with that, I wish all of you holidays that are peaceful and tranquil, filled with love, warmth and good food. A special thanks to all the people (I am amazed at how many of you there are) who are taking the time to visit my little blog. Fröhliche Weihnachten and may your New Year be filled with hope and happiness. If you click on the highlighted words you will get to the blog posts and recipes.  a cold but happy traveler This turkey recipe caters to the cook who doesn’t want the whole bird but only parts of it. If all you want is a breast and some thighs and legs, this recipe is for you. I am writing this post for people who don’t have the time for an elaborate dinner but still want to have a tasty feast with about four hours of prep and cooking time. It does require a little planning.  In May I used a split breast and some thighs. I came across this recipe last May when I wanted to make a traditional American feast for my German relatives who came to visit. Whole Foods whole turkeys were very expensive, but they had turkey parts on sale. I always either dry rub or brine turkey meat for tenderness and flavor. In this recipe from epicurious.com the turkey parts are brined overnight in a salt and spice mixture. Put the parts in a sturdy large resealable zip lock plastic bag and add the ingredients. Voila, the next day you dry the turkey parts and roast them for about one and a half to two hours. Now it is up to you to make the side dishes of your choice or have Aunt Mary bring her jelly salad .  Of course for me it is not turkey day until I have cranberry sauce, chestnut stuffing, and a lot of gravy. My husband and I spent a weekend in our little cabin in the Sierra Nevada. I love to cook in my tiny kitchen so I decided to make him and his oldest friend an early Thanksgiving dinner because I am leaving for Germany on Sunday. On Thanksgiving I probably will be eating duck instead of turkey. I was pressed for time and used a bread mix for the stuffing and bought peeled and roasted chestnuts. By not having to roast and peel chestnuts my stuffing was easier to make.  Even though I often use prepackaged broth for my turkey gravy and stuffing I prefer to make my own. This can be done weeks ahead and frozen. In my humble opinion a homemade broth will make or break the gravy or stuffing. When I do a whole turkey I use the stomach and gizzard from the turkey for the gravy. This time I bought turkey wings. I always freeze all my leftover green veggies like the white leek ends, the tops of green onions, mushroom stems, and other greens to use in my stock. It’s great for any stock. I made the sauce while the turkey was cooking and added the pan juices later.  Of course you can check out my whole turkey recipe which I have been making for years. If you have time try my cranberry ketchup, it is great on leftover turkey sandwiches. Oh, and don’t forget to freeze some extra packages of cranberries so you can have a feast in May. I wish you all a relaxing and peaceful Thanksgiving with a lot of good food and company. I usually use three to four drumsticks and one large turkey breast on the bone which will make six to eight servings. This time I used two humongous drumsticks that my husband brought home.
 These are your quintessential German meatballs, carefully simmered and served with a tangy white sauce with capers and lemon juice. The sauce is full of flavor, the texture is velvety smooth and the meatballs will melt in your mouth. It is a well-loved dish you will find all over Germany.  My recipe comes from my niece’s husband’s mother, Kerstin, who lives near Berlin and is an excellent cook. I admire her cooking style, simple yet expertly refined through her constant tasting and slowly adding spices. No recipe is needed. I once asked her son to describe her cooking and the answer was Hausmannskost (home cooking).  Kerstin cooked the meatballs when she and her husband visited me in Santa Cruz. I loved watching her slowly perfect the flavor. I tried to take notes, but more than once had to cross out and rewrite. The second and third time I cooked them for my German girlfriends, I got rave reviews—and not one morsel was left.  This dish is named for the Prussian city of Königsberg which is now Kalinigrad in Northern Poland. If you go on the web, you will find many variations for the recipe. Originally, the meatballs were made with veal and either herring or anchovies were added. This dish is traditionally served with boiled potatoes and cooked beets tossed in vinegar. To develop the flavors, cook the meatballs the day before. It is a humble dish and easy to make. To develop the flavors, cook the meatballs the day before and leave them in the broth. Use white pepper if you have it. Once you have cooked the meatballs in the broth, let them steep for at least an hour in the pot. I left mine overnight. The longer you steep them, the more flavor will develop. This recipe makes about a dozen meatballs and serves four to six people. Boil or steam the potatoes with their skins on for about 20 minutes or until soft when pierced with a knife. I like German butterball potatoes, but you can use any yellow potato. Peel them and serve them with the meatballs. Boil the beets with their skins on for at least 30 minutes or longer. I make a vinaigrette with olive oil, balsamic vinegar , some finely chopped onions and salt and pepper. I add this to the warm peeled and sliced beets.
This soup is a treat for the cooler days. It makes for a light dinner or a first course for a dinner party. It appeals to the diner in you. In Paris it is a quintessential bistro staple.  my onion soup Whenever I am in Paris I have to have French onion soup. It’s usually my first meal. I am jet-legged and just want a light, comforting, tasty, and very French meal. The restaurant has to be right around the corner from my lodging. I am so happy just to be in Paris after a long flight. If the sun is shining, I like sitting at a small table in an outdoor cafe enjoying my surroundings.  Onion soup in Paris  This is not the restaurant where I got the onion soup. That was the case this last time when I visited Paris in late August. (Click here to read more about Paris.) Everything was just the way I like it, except the onion soup. It was horrible—the broth had no depth, it tasted like dishwater with vinegar added. This prompted me to try my hand at making my own onion soup. Why not? Years ago, I made Julia Child's recipe from her book Mastering The Art of French Cooking. Unfortunately, I have no memory of it. I do remember making my own broth by roasting beef bones. This time I choose to use organic beef broth from Trader’s Joe’s. The soup was excellent but I think it would be even better with homemade stock. For vegetarians, you can substitute vegetable stock. If you choose to make it this way, add some juniper berries and one star anise for additional flavor. Whatever broth you use, make sure the onions are cooked slowly and caramelized. This is how you get the rich intense flavor, making this soup a savory delight. My main taster (my one and only) loved the soup. His only request was to add more cheese and maybe cut the toast into bite-sized pieces. I will give him more cheese, but the toast stays in one piece or cut in half.  Time has been flying by. We have had some beautiful fall weather here in Santa Cruz. The fires around us have been polluting the air making it hard to breath. My heart goes out to all the people that experienced pain and suffering. I have been cooking simple meals like baked salmon with broccoli and my German green sauce. I made my quinoa salad and baked shrimp with feta for my monthly book club. I also baked my banana bread and I made my lentil salad for my girlfriend’s Open Studio. Cooking always improves my life.
This soup serves two as a main course or four as a starter using smaller heat-proof bowls. The soup will improve by sitting in the fridge for a day or two. If it is too thick, add water. Finish with the toast and cheese before serving. The caramelized onions by themselves are a treat and can be served many different ways—on hamburgers, sausages, or bruschetta. It is best to cook this soup in a heavy four-quart covered saucepan. I keep some leftover baguette slices in my freezer. I used a grated mixture of Gruyère but many recipes use Comté cheese. A mixture of Swiss and Gruyère will also work.
I will always love Paris even though every time I return it seems to get a little bit noisier with more tourists. But that is just the way it is. So, it is important to stay away from the masses by finding passages or side streets that are less traveled.  The Tuileries Garden with the Louvre Museum in the background We walk and walk and walk , in-between we take a break on a bench or in a cafe , resting and watching the people.   Le Grand Colbert It was still August when we arrived and many of our favorite restaurants were closed but we discovered some new places and had some wonderful meals. We had our first dinner at Le Grand Colbert where the oysters were great. It was a pleasant evening with a satisfying meal. We slept well on our first night. This is the place were the the mesmerizing birthday cake scene in “Something Gotta Give” was filmed.  Le Dome Cafe The next day we had dinner at the old Brasserie Le Dome Cafe in Montparnasse. This is a fish restaurant and I understand their Sole Meunier is outstanding but we shared a plate of fruits of the ocean ( plateau fruits de mer) with a nice bottle of muscatel.
Near Le Halles is E. Dehillerin, my favorite kitchen store, a heaven for foodies. You want a mandolin specifically for slicing truffles, they have it. Whenever I am in Paris I have to go to this iconic store where Julia Child bought her copper pots. They have everything and more and they will ship. I still use my crepe pan I bought twenty years ago. 
Another night we ate at La Fontane De Mars which is a retro style bistro with an old fashion ambiance. The cuisine is traditionally bistro style food . The menu is vast with daily menus on the blackboard. I especially enjoyed my Floating Island Dessert ( Ile Flottante) . President Obama and his wife dined here.    On a hot Sunday we took the RER to Versailles and enjoyed the beautiful gardens. Here we had a nice lunch just outside the garden.
After returning from Burgundy we spent the last day of our trip in Paris . Dropping our rental car off at the airport was not an easy task but we managed. We took the RER into Paris and did some shopping at Lafayette, they have a wonderful food section. I bought some herbs and tea for my friends at home and some food to take back to our hotel at the airport to have a picnic in our room while we were getting ready for an early departure. While downtown Paris we ate lunch at an outside cafe and did some more shopping at Ladurée, an upscale bakery specializing in macarons which my girlfriend in Santa Cruz had requested.  The view from the roof top of Lafayette  Last year my girlfriend Deb and I attended the International Food Blogger Conference (IFBC) in Sacramento and had a wonderful time. We learned a lot and saw a lot. That's why we decided to attend agin this year. Sacramento is not just the capital of California but it calls itself the "farm-to- fork " capital of the world. California is the land of plenty-the largest agricultural producer in the country. There is a bounty of the juiciest fruit, freshest vegetables and many artisanal, farm-based products. You can find anything from fresh goat cheese to olive oil. This year a pre-conference excursion will go to the Cobram Estate & Olive Oil Commission of California.  Last year we went on an excursion to visit an endive farm and learned how endives are grown indoors. It takes a lot of skill and knowledge to do this successfully. When I got home I sautéed endives with herbs and butter and they turned out delicious. We also visited a pear farm where we had a delicious picnic lunch under a very old oak tree. I made a french pear tart with my pears when I got home. Read about it on my blogpost and get the recipe here. A local friend of Deb took us to Estelle's patisserie in Sacramento where I was introduced to the Croixnut, a mixture of a doughnut and croissant. It was divine. I brought some home for my husband. He thought they were dangerous. We enjoyed the Saturday evening dinner with our fellow bloggers. The City of Sacramento and all of California was changed by the coming of the railroads. If you are interested visit the California State Railroad Museum. The museum features 21 restored locomotives and railroad cars, dating back from 1862. My girlfriend and I are taking Amtrak from San Jose to Sacramento. This will be my first train ride in California. Near our conference center is State Capitol Park. Last year I spent some time at the Vietnam Memorial. This year I might take a walk to McKinley Park Rose Garden that is nearby.  The Vietnam Memorial  It is time to pack my suitcase and get ready for this year's conference. I am looking forward to learning new things and meeting new people. For those of you who are not attending the conference and feel like baking I can recommend my German Apple Strudel Cake to welcome in October.  The Burgundy is region of France world-renowned for its outstanding wine and food. It is the end of the rainbow for people who appreciate food and wine. This works out splendidly for my husband and me, as he loves great wine and I love great food. For many years, when I would visit my parents and family in Germany, my father would give us his car and we did a week or two exploring Europe. On an early trip, we stumbled upon the Château Bellecroix and stayed in their smallest room in the turret, lugging our suitcases up the stairs and smuggling in wine bought in a store. Living in a real chateau is such a great experience. It was fun and still is today, although now we prefer the ground floor. From this quiet and tranquil place, we visited all the great wineries and fantastic restaurants. By the way, this place is for sale.  My husband loves Chassagne Montrachet, where he shows me the Grand Cru vineyards . As good as the wines are, they have equally good restaurants. While my husband drooled over the wine, I asked the sales girl for recommendations of some good places to eat. She pointed out a cute little outdoor restaurant called La Cabone, which is run by the same woman who also owns a new restaurant called Ed.Em. I didn't eat in either one and wish I had, because we went on to visit Beaune and had a very bad meal. After being disappointed, I ended up in a nice patisserie with a great piece of a hazelnut chocolate dessert and an espresso. .
For the next two days, we relaxed at the Bellecroix and decided to have dinner on Friday night and a Sunday lunch at two totally different restaurants. In early years, the Bellecroix offered a great dinner. My husband proclaims they had the best foie gras, which the cook made himself. Unfortunately, the Bellecroix had closed its restaurant in January and the owner recommended a place in Rully, a nearby village. This place offers French country cooking at its best. My husband and I both loved our meal. Don’t expect anything fancy (because it isn’t), but boy is it good. I had snail raviolis served in a creamy cheese sauce. Both of our main courses were delicious with a great sauce and I had a delicious crème brûlée .
If you want a three-star spectacular and very expensive experience, make a reservation at the Maison Lameloise in Chagny. It will cost you a sack of gold, but you will experience French food and culture at its best. I can only describe it as a sensual sensation with flavors exploding in your mouth, an art form unto itself. It's not so much about the meat or the fish, but what it comes with it—the work and creativity that the chef puts into every single little detail. It is a culinary experience one never forgets in the hallowed temple of French cuisine.
The Sunday market in Chagny is large and a lot of fun. It sells live feathered animals of all sizes.  On this trip, we visited Dijon for the first time. Dijon is the capital of Burgundy and right away mustard pops into our minds. But Dijon is about so much more than just mustard. This quaint town in the northeast of France has a rich cultural heritage, with beautiful vineyards surrounding it—one of four official French cities of gastronomy. We stayed in a cute modern hotel called Vertigo. The staff was super helpful and friendly and the rooms were high-tech. We stayed for two days and never got into the car.
The first night we ate at the restaurant, bistro DZ’envies, a trendy restaurant with a canteen feel where chef, David Zuddas, will satisfy your culinary desires. And you don't need to dress up. We sat outside next to the Les Halles of Dijon’s market and enjoyed a remarkable meal.
The second night we ate at L’Oiseau Des Ducs, a restaurant with a Michelin star. This is part of the Bernard L’Oiseau chain and lives up to its reputation. Here we had the menu dégustion. When you order this menu, you get to sample small portions of the chef’s signature dishes. The food was wonderful with subtle flavors.
I hope I have the chance to visit this beautiful region of France again.
 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.
 Louis-PhilippeVigilant at Loiseau Des Ducs in Dijon creates exquisite sauces  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.
 Read about my four-day trip to New York City on my Wanderlust blog. This trip was a spur-of-the-moment decision and I am so happy I went.  The view from the Hudson Hotel I thought it would be nice to combine these two posts together. Ruth Reichl is the cook behind my turnover recipe. I have admired her recipes and books for many years, as I still treasure my old Gourmet magazines for which she was the editor-in-chief. But she also lived in California in her twenties and thirties.  She wrote a touching story about leaving New York on the Fourth of July for her first experience teaching cooking in the Pacific Northwest for the June issue of Sunset magazine. Even though I never made turnovers before, I was smitten by the story and had to try them.  I didn't change anything in the recipe, and enjoyed every bite reminiscing about the years back when we were all young. The photo of Ruth Reichl and her husband in the magazine capture the spirit of the times. This is an easy recipe. The only problem I had was putting the turnover together. I used a bowl to measure the pastry and a fork to join them. I also sprinkled the last batch with some turbinado sugar. I almost cut out the salt, but in the end I added 1 tsp like the recipe calls for. 
My recent trip to New York was a very special trip. The Cabrillo Symphonic and Youth Choirs performed at Carnegie Hall. My girlfriend, Diane sings in the chorus. It's not every day that I get to watch a friend perform at Carnegie Hall, I had to go and I am so glad I did. The chorus performed the New York premiere of a beautiful piece written by the composer Erik Ešenvalds called “The Long Road,” part of his masterpiece, “Sunset in my Hand: Ancient Voices of the Wild Pacific Coast.” It was a touching and memorable experience for all involved.  The view from the Hudson Hotel My solo trip unfolded without any hiccups, other than the moment when I almost lost my wallet in a taxi. When you take a taxi in New York make sure you ask for a receipt as you enter the taxi. This way you can track down your driver in case you leave something behind.  The New York Public Library I took the red-eye special from San Francisco and arrived in NYC early Saturday morning. Upon checking in my hotel stored my luggage and after a large cup of coffee I was ready to go. My girlfriend’s sister and her daughter took me along that day. This was good because I was super tired and not always able to function properly. We got half-price tickets at the TKTS on Time Square for a matinee and saw “A Doll’s House: Part 2” by Lucas Hnath. The play picks up after Henrik Ibsen’s “A Doll’s House" concludes. Even though I nodded off just a little bit in the beginning, eventually it got my full attention. What I liked about this play is that nobody was stereotyped as good or bad, although everybody was right and everybody was wrong. I also saw “Little Foxes” by Lillian Hellman with Laura Linney, Cynthia Nixon (from “Sex in the City”), and Richard Thomas, who was John John in “The Waltons” TV series from years ago. The acting in this play was superb. Another play I thoroughly enjoyed was "Present Laughter" starring Kevin Kline.
I saw “The Little Foxes“ by myself. After getting my program autographed by the actors I had a wonderful light Japanese meal at Natsumi around the corner from the theater. The edamame dumplings were outstanding.   The first night I had a charred octopus appetizer puttanesca-style with fingerling potatoes and a bell pepper vinaigrette at Bonoit Bistro near my hotel. Food was not the focus of this trip. We ate twice at the Brooklyn Diner because it stays open late and is near Carnegie Hall. I enjoyed their BLT crab burger and Kugel noodle. I enjoyed wandering around Central Park, eating a hot dog , and appreciating New York City. On my last day my friends and I spent the day at the Metropolitan Museum. Even though I had planned to go the MoMa, I didn't make time for it, but I did have a refreshing drink and appetizer at Moderner, a great restaurant next to the MoMa. Altogether, it was a wonderful trip and I am glad I decided to go. Read more about New York on my other post from last year. There is nothing better than a ripe apricot—picked fresh from the tree and eaten right away. Dripping with juice, tasting intensely sweet with a tinge of acidity, eating an apricot is a truly sensual experience..  However, most of us will not experience this because today’s apricots are picked firm and then brought to the market. Most varieties grown today have little flavor, are usually pale, odorless and tart. If you want the old-fashioned apricots, look for Blenheims. This apricot got its name from the Duke of Marlborough’s garden at Blenheim Palace in England. Apricots were probably cultivated in China thousands of years ago. The Spaniards brought apricots to the New World and planted them in the mission gardens of California. If you are lucky, you can find Blenheims in the costal valleys of California.  This year, I bought a crate (28 pounds) of apricots from one of the road stands in the central valley here in California. They were not Blenheims, but had been picked riper than the commercial kind. I don't know what kind of apricot I bought. They were okay, but I had bought a crate of apricots at the same farm stand the previous year and they were better. I put the apricots in a single layer in my cool downstairs bedroom and immersed myself into cooking them. Most of them became apricot jam. The jam turned out fabulously this year—smooth and velvety with a little crunch from the apricot kernels and texture from the skin. It was just the way we like it—sweet and tart at the same time. I would not omit the pits, as they really add a lot of flavor. For this years recipe, I used 10 pounds of apricots, 6 pounds of organic sugar, 16 cracked and roasted pits and 6 TBS of lemon juice. I was thinking about adding a vanilla bean or a cinnamon stick (or maybe some ginger), but in the end I did no such thing. I like my jam without any other flavors. The fruit itself is enough. 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 very found of my German apricot cake with marzipan. It’s easy to make and a real treat for an afternoon tea. Or great for a picnic on a warm summer day. My all-time favorite treat during apricot season are apricot dumplings. In Austria, they are considered a meal unto themselves. To make these, you need quark, a German soft cheese. Whole Foods and Shopper's Corner in Santa Cruz now carries quark.  While looking through back issues of my beloved Gourmet magazine from the month of June, I found a shrimp, jicama and apricot salad recipe. My husband loved this salad because it is crunchy, fresh and light. For me, the salad was a little bland, yet it was refreshing and elegant in its presentation. It is a perfect salad if you are counting your calories. I can imagine a salad like this being served decades ago in a fancy private club or hotel. Even though this is not my favorite salad, I decided to post it anyway.  My niece and her husband live in Lüneburg, an historical, attractive and livable town located about 31 miles from Hamburg. Lüneburg is located between the Elbe river and the Heathland. The Heathland or Heide (as it is called in German) is rural area with heather, juniper and farm houses covered with straw-thatched roofs. Lüneburg was not destroyed during the war and has retained its medieval character. It is one of the prettiest towns in northern Germany and dates back 1000 years. Lüneburg was once a very wealthy town thanks to its salt industry, which was the gold of the Middle Ages. In the town, you will find old magnificent buildings in northern German gothic style, and narrow alleyways. The old city hall was built in 1230 A.D. and today is still the city hall. I always enjoy my visits to Lüneburg because I get to spend some time with my niece and her husband. On previous visits, I have gone to the Salt Museum and water tower.
 Lüneburg After Lüneburg, my niece and I spent three wonderful days in Berlin. We arrived on a Friday and my niece invited two of her friends to enjoy the evening and have dinner together.  I am a creature of habit and like to stay in the Mitte (the new center of Berlin). From here, I can walk to Museum Island and one of the opera houses. Unter den Linden is one of the main streets with the Brandenburger Tor and many more attractions. Our hotel, The Westin Grand Berlin has a grand lobby with a bar where we met my niece's friends for a drink. Then we went to a very "in" and super cool restaurant called Crackers for a wonderful dinner. The menu is diverse, fresh and modern. Someone on Trip Advisor described this place as a cool hip spot with stylish food, I agree! I had vegan ravioli with a hazelnut sauce that was delicious. I like going out with the younger generation and enjoy listening to their stories.
On Saturday, we had a lazy morning and did some shopping in the afternoon. We had lunch at Galeries Lafayette, a French department store. They have a wonderful food section. In the evening, we went to the "Komische Oper," which is next to our hotel and saw Der Jahrmarkt von Sorotschinzi (translated as the Fair at Sorochyntsi), an opera by Mussorgsky. The chorus was fantastic, with some Ukrainian folk tunes that are incorporated into the opera. There is additional music composed by Rimsky-Korssakov. The lineup of folk archetypes includes a drunken father, a daughter, and a stepmother's aphrodisiac baking. She makes dumplings to keep her lover and has a bizarre encounter with an oven-ready turkey. A wonderful weekend goes by fast. On Sunday, we strolled along the Spree River visiting some open-air markets and the Alte Nationalgallerie at Museum Island. Museum Island is now a UNESCO world heritage site and I always enjoy a visit to one their beautiful museums. The Old National Gallery shows a collection of Neoclassical, Romantic, Impressionist and early Modernist artwork. You will find many famous names in this beautiful gallery like Cezanne, Renior and many more. This gallery was designed by Fridrich Wilhelm IV of Prussia in the 19th century, who dreamt of creating a "sanctuary for art and science". 
My favorite painting in the gallery is the "Little Princess of The Heath", die Heidenprinzeßchen by Fritz von Uhde. The little girl reminds me of myself, I like her attitude.
What else is a girl to do when she sees some beautiful hats that are handmade by a local artist? Support the local artist of course! Soon, it was time to say good bye and this good bye was easy, because we knew we would see each other again in May in California.  Whenever you are in Germany, try the curry wurst, a sausage slathered with ketchup and sprinkled with curry and paprika powder. Read more about Berlin here. Has it really been two months since I went to Germany in April? I went to visit my family and celebrate Easter with them. After celebrating a wonderful Easter holiday, I left my village and took the train to Lüneburg where my niece and her husband live. After Lüneburg, my niece and I spent a long weekend in Berlin. Read more about it on my Wanderlust blog.  Lüneburg Back in Santa Cruz, I have been cooking up a storm and entertaining four visitors from Germany. We all had a wonderful time. I love playing tour guide because I live in such a beautiful area with so many things to see and do. My niece, her husband, and her in-laws are like family to me. Their favorite meal was steak, which my husband barbecued with baked potatoes and salad. For their welcome meal, I made a turkey dinner. Yes, I served turkey in May and it was delicious. I didn't do the whole bird, just the breast and legs which I had bought at Whole Foods. I made the stuffing, mashed potatoes, and cranberry sauce from cranberries in my freezer. I will post my new turkey recipe at the appropriate time in November. It was a delicious meal and greatly appreciated by all. I made the turkey enchiladas from my blog with the leftovers.  At Big Basin Park, admiring the giant redwoods  Turkey or Chicken Enchiladas After my visitors left, I bought a crate (about 28 pounds) of apricots and immersed myself in making jam, cobblers, apricot dumplings and an apricot cake. You can find all these recipes on my blog. I had planned to post a new apricot salad recipe, but it needs some work before I can do it. In the meantime, I cooked my fish in parchment paper and it was delicious. Instead of green beans, I used shaved zucchini and added some spring onions. It makes a perfect light summer dinner. For the fish, I used northern wild rockfish which was fresh and reasonably priced.
 This is a German strawberry cake that is easy to make and brings out the fruity flavor of strawberries.  On my last trip to Germany I was invited to a birthday celebration of my mother's friend and neighbor, Helga. Our families have been friends as long as I can remember. As a child I used to visit them all the time, sitting in their kitchen and watching the women prepare food. I felt like part of their family. It was a peaceful household where I would go when when I wanted to be somewhere else. Helga was a good friend to my mother and visited her regularly and brought her food. My mom would always tell me on the phone that Helga had brought her some herring salad (one of my mom’s favorites), soup or whatever she’d cooked that day. I am so grateful for the kindness and caring she gave my mother. Helga’s husband, Willie, was my father’s friend and both of them farmed together. My father, a gentle and kind soul, mentored young Willie, who always liked to tease young girls like me. On warm summer nights, with the windows open, he and his friend would lull me to sleep by playing their violins, which made up for the teasing during the day.
Let’s get back to the birthday party and the afternoon coffee and cake. In rural Germany a birthday party usually starts around four in the afternoon with Kaffee and Kuchen (coffee and cake). Later in the evening, a hot meal is served. Sometimes, a savory hot meal is served for lunch and then followed by coffee and cake. For Helga’s birthday, all her friends had baked a fancy cake for her occasion. Of course I had to sample each of them and they were all delicious. I managed to get some of the recipes and hope to post them in the future when I have more time—and strawberries are not in season.  For this post, I chose a common German cake that can be bought in almost any German supermarket, already baked (like a piecrust in this country). I don't care much for the commercial variety, preferring to bake my own. These cakes are called Tortenboden or Obstkuchenboden (try to pronounce that!) which translated means “the bottom for a cake” like you would use for a strawberry shortcake. This cake has fluted edges and the bottom is indented to create an edge. I used a Chef Tell dessert pan by Nordic Ware. I often use it to make flan. Any cake pan will do, and it will taste just as good. Once you bake this shortcake, you can be creative and use any fresh fruit you want. I remember way back when my aunt made it with kiwis and it was delicious. In my recipe I decided to use vanilla pudding for the bottom. Creme anglaise would be fantastic but I wanted to keep it simple and easy to make. Personally, I think it is just as good with a layer of strawberry jam. My husband preferred the one with the custard. In Germany, the cake is covered with a glaze that you can buy. Here in the US, you can buy Dr. Oetker’s glaze for fresh fruit tarts at Cost Plus or Walmart. It comes in small individual packages. I made my own glaze by using some sweetened strawberry/rhubarb juice that I cooked and thickened with pectin. Even though the glaze is traditionally used, I think you can do without it. What makes this cake even tastier is a dollop of Schlag (whipped cream). I sprinkled a handful of slivered almonds over my cake and added some blueberries for color.  My German visitors enjoyed my baked shrimp with quinoa and peas. Its a great dish for warmer days.  Click on the photo for the recipe Strawberries are in season right now. Here are some recipes from my blog. Click on the photo to see the recipe.  Strawberry Punch  Strawberry Ice Cream  Strawberry Rhubarb Cake  Robert's Strawberry and Rhubarb Pie  Strawberry Rhubarb Hazelnut Crisp The tart and the custard can be prepared a day ahead of time. The pan has to be thoroughly buttered and then dusted with flour to prevent the cake from sticking. The eggs and butter need to be at room temperature. The original German recipe called for an 11-inch cake pan, although I used a 9-inch form and had enough dough left to make three little mini-tarts. My strawberries were very large, but smaller ones would be fine too. For the butter, I like to use European-style butter like Kerrygold. For the glaze, I used some sweetened strawberry and rhubarb juice, but you can use cherry juice or any dark fruit juice. There will be some leftover pudding and strawberries, which makes a great snack.
 This was a wonderful trip and I appreciate how fortunate I am to be able to do this. It was a solo journey so I could spent time with my German family and friends. After an 10-hour uneventful flight (which is always good), I took the train to Göttingen and was picked up by my girlfriend. I was happy to see her and my family when we arrived at the village. There were many hugs and kisses. At that moment, I realized how much I miss them all, especially the children. They are growing up very fast. Despite the 9-hour time difference, I managed to stay up for awhile. The next day I went to Göttingen for the afternoon (click here to read about Göttingen). Whenever I visit Göttingen, I have to go to Crown and Lanz, an old-fashioned German cafe for some cake. Everyone was getting into celebrating Easter, even the town fountain.  Easter is a three-day holiday in Germany. Good Friday is a holiday and the Monday after Easter is also a holiday. My nephew, his wife and her twin sister invited the family for Easter Sunday brunch that lasted all day. Maren, my nephew’s wife’s twin sister baked this amazing Easter cake. It took her long time to produce this masterpiece, but it was worth the effort. Both of the sisters had created a super delicious buffet with home-baked bread and many different vegetarian salads and dishes. They were doing this while watching their five children. Everybody had a great time and after the feast, we all went for a long walk to see the Easter fire before it was lit. This day alone was worth my trip. Thank you, Maren, and Jessica, for putting on this wonderful Easter brunch. 
Easter Monday was quiet. My brother took us to a local restaurant for lunch or Mittagessen as we call it in Germany. We were served a nice meal. If you want to enjoy an authentic German meal and you happen to drive on the Autobahn A7 north, take the Nörten Hardenberg exit and eat at the Rodenberg restaurant. You will not regret it. If you want a fancier dinner, stop at the old castle Hardenberg outside town. This is a beautiful spot to take a walk and watch people training their horses to jump. My dad and I used to come here when I was a child. Here you will find an elegant Relais & Châteaux hotel with two restaurants and a wellness spa. Or you can play golf nearby. This little town, Nörten Hardenberg, is three miles from my village and I enjoy coming here.
Wanting to contribute something to the Easter brunch, I made deviled eggs. They were simple but good. The eggs had been laid by my brother’s hens that week and they were extremely fresh and delicious with a dark yolk. No recipe was needed: I added some mayonnaise, mustard, a dash of curry powder, and pickled juice to the egg yolks. They were creamy and eaten right away. Once home, I made another batch that was not as creamy, but also very good.
Despite jet lag, I managed to have a small dinner party for three of my friends. I made a blueberry galette, stuffed mushrooms and my husband barbecued his rack of lamb. This meal helped me to get back into the groove, because I would have loved to have stayed longer in Germany.   Simple Deviled Eggs Here is a quick and no-fuss recipe for deviled eggs. This particular recipe is not very spicy and is a good choice for a picnic or a snack for children and a variety of different palates. Omit the sweet pickle if you want it even less spicy. The egg yolk filling is quite firm. Add more mayonnaise or pickle juice if you want it softer. If you want a totally smooth consistency, mix the egg yolks with the ingredients in a food processor. More mayonnaise will give the yolks more flavor. Using homemade mayonnaise would make this recipe awesome.
Farro is an ancient wheat grain that has been eaten for thousands of years around the world. It is supposed to be the oldest grain, from which all other grains are derived. It almost became extinct, but is making a comeback as a healthy grain with a high protein content. And it is loaded with fiber and B vitamins, and is also low in gluten. Farro (Triticum turgidum dioccum) has a nutty flavor and a chewy texture. It is used in soups, salads, and other dishes. You can pretty much turn any pasta salad into a farro salad. The chewiness of the grain and its nutty earthiness always satisfies me and makes a great snack when I’m really hungry.  My farro salad is a great dish for a large party. I made it twice and it was well liked. It goes well with different proteins like fish or chicken. It also makes great lunches. It is tasty and filling just by itself. Most of the photos are done in my friend Deb’s house. Check out her beautiful blog Eastofedencooking. We made this salad at her house and had it with shrimp and her delicious cabbage salad. The recipe I am using for my farro salad comes from Food and Wine magazine.  What can I say, I have been cooking my heart out. Whenever life becomes somewhat challenging, I go for a walk or cook in the kitchen. I preoccupy myself with different recipes and just cook and cook. I like that! I also enjoy reading different blogs and stories, which leaves me with a sense of connection with the writers. Thank you all for being there in this virtual world of blogging. Maybe this has become our new community.  Here are some recipes from different blogs that I have made lately. The Romesco sauce from my blogging friend, Mary Ann, was a big hit in my household. One other recipe that I have made numerous times is scallops with bacon, corn and polenta from another friend, Karen at Back Road Journal. I tried to post a recipe for a no-bake German cake, some of you may have seen the photo on my Instagram and Facebook accounts. Unfortunately, this cake bombed. I liked the concept of the cake but it needs a lot of work. Something got lost in the translation or maybe it was just a bad recipe I got from a German calendar. I am going to do a field study when I am in Germany, which means I have to go to different bakeries to try to find a better recipe. That’s my kind of work! If the weather is good, I get to sit outside with a piece of cake and a cappuccino watching people. I cant wait!  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.  Happy Easter |
| Ingredients 2 cups farro 1 ½ tsp grated orange zest 2-3 TBS orange juice 2-3 TBS lemon juice 2 TBS thinly sliced shallots 1 ½ TBS grated ginger ¼ cup (plus) olive oil ¼ cup golden raisins ¼ cup sour cherries ¼ cup fresh mint 2 TBS cilantro 1 TBS preserved lemons (optional) salt and pepper to taste | Instructions Bring a pot of lightly salted water to a boil. Cook covered for 35-40 minutes, depending how crunchy you want your farro. After you finished cooking, drain the farro and make sure to shake off all the excess water. In the meantime, make the dressing by whisking the orange zest, orange and lemon juices, ginger and oil together. Season with salt. Add the warm farro to the dressing along with the raisins and cherries. Mix well and let it stand to cool. Just before serving, add the scallions, pistachios, mint and cilantro. Season with salt and pepper and extra oil or juice. Serve the salad at room temperature. Guten Appetit recipe by Food and Wine magazine adapted by©Sunnycovechef.com most photos are by Deborah Ryan |
This salad reminds me of a Waldorf salad because of the apples and walnuts. And the Parmesan dressing reminds me of a Caesar salad. But the ginger-flavored shrimp is what turns this salad into an entire meal. All you need is some rustic country bread and a glass of chardonnay.
I may make this for my next book club meeting. Speaking of my book club, we have read some interesting books lately which I would have never chosen on my own. We even saw a fun play called “The Book Club” by Karen Zacarias. One the books that got rejected in our bookclub was The Little Paris Bookshop by Nina George. I just started to read it and I love it. This book is a bestseller in Germany.
Celeriac, also known as celery root, turnip root, or knob celery is a variety of celery cultivated for its edible root. It has a strong flavor like a cross between celery and parsley. The BBC describes the celery root as an unsung hero with a subtle, celery-like flavor, with nutty overtones. I like that description. Don't throw the green leaves away because they give any stock a wonderful flavor and freeze nicely. Celeriac, a common vegetable in Germany, is often sold as part of a soup stock bundle. You usually get a couple of carrots, a leek, some parsley and part of a celery root with the green leaves tied together. All you have to do is throw it in with some chicken (and the bones) and you end up with some great chicken stock. My mom always cooked the whole celeriac with the peel in boiling water until it was soft.
How many of you my dear readers have walked by this gnarly root in the supermarket hardly looking at it? And if you did, did your ask yourself, what can I do with this funny looking thing? There are many recipes to choose from: a gratin, a purée, a soup or just adding it as a vegetable to different dishes like mashed potatoes. In France, it is often used as a remoulade. I love my celeriac in salads, not raw but blanched for no more than a minute in boiling water. I remember eating a celeriac root salad for Sunday dinner in Germany. It was made with a sour cream dressing. My recipe comes from a German magazine, although I changed it a bit.
I made this salad for the first time over a year ago and invited my friend Deb from
East of Eden Cooking. She made most the photos for this post. Thank you, Deb!
I made this salad for the first time over a year ago and invited my friend Deb from
East of Eden Cooking. She made most the photos for this post. Thank you, Deb!
Celeriac is supposed to have some healing properties. It might help you with arthritis, rheumatism and with stomach or digestive problems. A cup of celeriac has only 60 calories and provides a perfect non-starch substitute for potatoes. And it can be prepared similarly.
Here is a recipe for a delicious and easy to make shrimp soup with celeriac from the town of Hamburg in Germany. Click here for the soup recipe.
Celery Root ( Celeriac ) Salad with Ginger Shrimp Recipe
Choose a firm celeriac that feels heavy. Some people say the smaller ones have more flavor. I usually buy the larger ones. This salad becomes very elegant if you use large prawns.
 The peeled and sliced celery roots |  The celery root sticks are being blanched |
 |  |
| Ingredients (makes 4 to 6 servings) The salad 1 to 2 celeriac roots (about 1 pound or less) coarse sea salt 1 tsp table salt 1 tart green apple 1 head of romaine lettuce ½ cup toasted walnuts 3 or more TBS lemon juice The dressing 1 garlic clove (1 tsp peeled) ½ tsp coarse sea salt 1/3 cup (100g) mayonnaise 1/3 cup (100g) European yogurt 2 TBS prepared horseradish in a jar ½ cup milk 1¼ cup (50g) freshly grated parmesan cheese ¼ tsp Worcester sauce several drops tabasco sauce salt and pepper to taste The shrimp 16-20 large peeled shrimps with tails 3 TBS olive oil 1 tsp finely minced garlic 1 TBS (30g, 1.5 ounce) minced ginger | Dressing I use Trader Joe’s European nonfat yogurt and I use a micro grater to grate the parmesan cheese, which gives it a light and fluffy texture. I grate the cheese this way because it is less dense than usual, hence a lighter dressing. You don't want to overpower the flavor with too much cheese. 50 grams is 1.5 ounces. Mash the garlic with the sea salt. Add the rest of the ingredients and season with salt and pepper. The dressing can be kept in the fridge for several days and can be used on any salad. Salad Roast the walnuts in a preheated 350 degree oven for 12-15 minutes. Let them cool. Using a sharp knife, cut both ends of the celeriac, then peel the rhino-tough skin. There will be a lot of peelings and roots for the compost pile. Slice the celeriac and then cut the slices into approximately ¼-inch thick and 2-inch long sticks. You will end up with different sizes, I'm just giving you an estimate. Think thicker Julienne strips. Immediately after cutting the celeriac sticks, put them in cold water with either vinegar or lemon juice. You can use a mandolin slicer, but I did it by hand. Bring a large pot of salted (about 1tsp salt or more ) water to a boil. Add the celeriac sticks and bring to boil again. Immediately drain the celeriac into a colander and rinse with cold water. You want the sticks to be still crunchy. Drain the celeriac again and let it cool and dry. I kept mine in a container for several days, I sprinkled them with additional lemon juice. Shrimp Peel and mince the ginger and garlic. Make sure the shrimp is deveined. Rinse the shrimp and dry with kitchen towels. My husband does not believe in rinsing the shrimp because it washes out the flavor of the shrimp. Heat the the oil in a large frying pan. Depending on the size of the shrimp, sauté them for several minutes until they turn pink. Please, do not overcook your shrimp. If the shrimp are very large, wait a minute before adding the garlic and the ginger. Since mine were medium-sized, I added all the ingredients and sautéed my shrimp for about three minutes or less. Assembling the salad Separate the leaves of the romaine and rinse them to remove any dirt. I used my salad spinner to dry them. Tear the leaves into bite-sized pieces. Wrap them in a towel and they will keep in the fridge for several days. Cut the apple into small slices (I didn't peel my apple). Mix the celeriac, lettuce and apples with half or less of the dressing. Sprinkle with the crushed walnuts and top with the shrimp. Serve extra dressing on the side. Since I had more than I needed, I served my salads over several days, keeping all the ingredients separate and mixing it with the dressing shortly before serving One night I served the salad without the shrimp. Guten Appetit recipe from a German Magazine adapted by © Sunnycovechef |
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!
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