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. We walk and walk and walk , in-between we take a break on a bench or in a cafe , resting and watching the people. 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. 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.
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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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Strawberries are in season right now. Here are some recipes from my blog. Click on the photo to see the recipe. 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 |
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!
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 |
My husband and I have a new friend we adore. Her name is Tara and her home is in Berlin with her mother. This school year she is living with her American father and his family here in Santa Cruz. What is amazing about her is that she is truly bi-cultural. She loves German comfort food like dumplings, red cabbage with duck, and beef- or cabbage rolls. This is similar to food that her German grandmother prepares for her. I enjoy being her substitute grandmother and cooking her favorite meals. Early in the year she was a little homesick but now she enjoys life in Santa Cruz. After making meatloaf, stuffed cabbage, and several other German dishes it was time to change the menu, hence the tomato sauce. |
Ingredients Makes 6 servings if you add more pasta ½ lb ground pork sausage 1 14 ½ ounce (411g) can stewed and sliced tomatoes 2 14 ½ ounce (425g) cans tomato sauce 5 ounce (140g) canned tomato paste 2 garlic clove, minced 1 medium red onion, finely diced 2 stalks of celery, chopped 1 large carrot, finally chopped 3 small or ½ sweet red or orange pepper, finely chopped 2 TBS olive oil 2 TBS Italian seasoning ¼ tsp brown sugar ½ tsp or more salt ½ or more freshly ground pepper 3 fresh Basil leaves, chopped 2 dried bay leaves a pinch of chilly flakes ½ cup or more of pasta water 1 lb pasta freshly grated parmesan cheese | Directions Heat the olive oil and once the oil is hot break up small chunks of the pork and add them to the pan without stirring. Wait a couple of minutes for the meat to brown and turn it around. Add all the vegetables and sauté for several minutes. Add the tomatoes with juice and tomato sauce . Add the tomato paste and mix together. Stir in herbs, sugar and bay leaves. Season to taste with salt and pepper. Bring the sauce to a simmer and cook for 20 minutes, covered, stirring occasionally. Cook the pasta according to the package instructions in salted water and drain into a colander saving some of the pasta water for the sauce. Thin out the sauce with some of the pasta water, remove the bay leaves . Serve the sauce on top of the pasta sprinkled with Parmesan cheese. Guten Appetit loosely adapted from a food.com recipe by © sunnycovechef.com |
But during those dark hours of rain and storm, I grieved for the loss of my oldest friends from Germany. She died last summer in a horrible car accident. She would be there forever, or so I thought. Gabriele has always been very special to me. She was like a sister. We met in boarding school when she was fourteen and I was fifteen. She fled East Germany with her parents and siblings and later worked her way to becoming a principal and advocate for special needs children.
During one of my visits, we went to a Turkish home and she told the reluctant father that his severely handicapped daughter had to attend school in Germany—by law. I was sure we would get in trouble. Another time, she saved my life when we hitchhiked as young girls in Germany. I remember so many stories full of laughter and tears, as well disagreements and hurt feelings. Why am I posting this? I am not so sure. I have mixed feelings.
What I want to say is: Be kind and gentle with the world and especially your friends. When we said goodbye last May in Germany, she hugged me and cried. Little did I know it was the last time I would ever see her.
--Charles Schultz
In honor of my friend, Gabriele, I would like give you the link to one of her favorite recipes: seafood pasta.
There are many recipes for Rinderroulden (beef roll-ups), but I enjoy Susanne’s the best. She uses thinly sliced prosciutto that she buys at Trader Joe’s (instead of bacon) as well as cornichons (gherkin pickles). The butcher slices a piece of London broil into 1/8 inch thin slices. I find that this dish develops more flavor when made a day ahead.
Ingredients: makes 6-7 Rouladen about 2 Ib. London broil beef ½ - 3/4 cup finely chopped onions 20-24 cornichons 6-7 TBS Dijon mustard 6-7 paper-thin slices of prosciutto smoked paprika salt and pepper 2 or more TBS oil 3 TBS butter 2 TBS flour 2 cups dry red wine 2 or more cups chicken broth 1 TBS sour cream or crème fraîche | Directions: Preheat the oven to 350˙degrees Fahrenheit. Put the oven rack on the bottom. Cut off the stems of the cornichons and dice into small cubes. Season the beef slices with salt and freshly ground pepper. Sprinkle with a pinch of smoked paprika. Thinly spread about 1 TBS mustard on top of each slice. Add a piece of prosciutto on top of the mustard. Sprinkle each slice with 1TBS finely chopped onions and 1TBS cornichons. Starting at the larger end, roll up the slices and secure with a toothpick. Susanne has special skewers she brought from Germany. You can also use thread to secure the Rouladen. Heat 1 TBS butter and the oil in a large dutch oven with a lid. The fat should be sizzling (but not smoking) when you put the Rouladen in. Do not crowd the Rouladen, browning three or four at a time. Remove and repeat with the rest of the Rouladen. Make sure the Rouladen are browned nicely on all sides. When all the Rouladen are browned, remove them from the pot. Add the wine and deglaze by scraping the bottom of the pot. Add the chicken broth to the red wine and bring it to a boil. Add the Rouladen and make sure that they are mostly covered with the liquid. Add the lid and put the pot in a preheated oven on the bottom shelf. Braise for 1 hour and 25 minutes. This can be done a day ahead of time. Reheat the Rouladen before making the gravy. After you finished cooking them in the oven, remove the Rouladen onto a plate and sieve the juices into a bowl. To make the gravy, melt 2 TBS butter, add 2 TBS flour and sauté until slightly browned. Slowly add the sieved juice and with a whisk, stir the gravy to a smooth consistency. Season with salt and pepper. Add the Rouladen and the rest of the juices to the gravy. Before serving, add 1 TBS sour cream. Some people remove the toothpicks or skewers, but I didn't. Serve the extra gravy in a gravy boat. Guten Appetit! recipe by Susanne Rather ©Sunnycovechef |
I served my duck legs with my red cabbage and roasted parsnips, sweet potatoes and fingerling potatoes. I made a gravy too, although that is not necessary
Ingredients (serves 6) 1 large oven cooking bag 1 large zip lock bag 6 large duck legs 1 ½ TBS salt 1 ½ TBS minced garlic 1 ½ TBS finely chopped fresh thyme 1 tsp. ground allspice 1 bay leaf 1 TBS flour | Directions Combine the salt. garlic, thyme, allspice, and bay leaf in a small bowl. Mix well and rub the mixture all over the legs. Place the duck legs in a plastic bag with a resealable closure and marinate in the fridge for 24 hours. Preheat the oven to 300˙F. Spray the inside of your bag with with vegetable oil. Make sure you spray the bag well to prevent the legs from sticking. Place the bag in a large pan. I used my turkey pan. Rub the marinade from the duck legs with paper towels and place the legs in a flat layer inside the bag. Seal the bag and follow the bag manufacturer’s instruction for providing proper ventilation during cooking. I made six slits in my bag. Cook the legs for one hour and 45 minutes. Check and see if the legs are tender. Mine were perfect. Let them cool until you can handle them. Slit open the bag and take the legs out. Carefully pour off the duck fat. Add some water in the bag and try to get all the juice. Put the juice in a separate dish. I used it for my gravy. You can just throw the bag away, but I like to use the juice and the duck fat. Before serving, heat a large nonstick skillet over medium-high heat. Place the legs skin-side down in the skillet and fry until the skin is crispy and the leg is heated through, 3-4 minutes. Guten Appetit recipe by Sara Moulton ©sunnycovechef |
My love to all of you.
Ingredients: 1 3/4 cup (8 3/4oz, 250g) almonds (will yield 2 cups of ground almonds) 1 cup (7oz, 200g) sugar 2 cups (8 5/8 oz, 250g) all-purpose flour 14 TBS (8oz, 200g) chilled European butter (a bit less than 2 sticks) 3 egg yolks 1 tsp baking powder ½ tsp cinnamon 1/8 tsp nutmeg a pinch of salt 1 tsp grated lemon peel 2 TBS lemon juice 1 TBS mineral water 1¼ cup seedless raspberry jam (or a mixture of raspberry and red currant jam) sweetened, whipped cream | Directions: Preheat the oven to 350 degrees. Finely grind the almonds in a food processor with 3 TBS flour. The nuts should have the texture of coarse cornmeal. Be careful not to turn them into nut butter. Add the flour, cinnamon, nutmeg and baking powder into the food processor, pulsing until well combined. Cut the chilled butter into 1-inch chunks and add to the food processor with 2 of the egg yolks. Pulse until the dough comes together. My food processor was filled to the rim. If you don't have a food processor or would like to do it by hand, sieve the flour with the the cinnamon, nutmeg, salt and baking powder onto a clean surface with a hole in the middle. Buy pre-ground almonds and add to the flour. Put the chilled and cut butter on top of the flour. Add the egg yolks in the hole. Starting from the outside, mix the ingredients into a ball using the palm of your hands to mix the butter and egg yolk. This will make a crumbly crust. Divide the dough into two equal parts and put each piece onto a large piece of plastic wrap. Cover both parts with additional plastic wrap and roll one into a disc shape and the other into a rectangular piece. Chill in the refrigerator for at least one hour or overnight. In the meantime, mix the jam (or jams) with the lemon juice to make it smooth and spreadable. Mix the leftover egg yolk with the mineral water. Roll out the round piece between two pieces of plastic wrap into a 12-inch circle. Remove the top layer of plastic wrap and invert the dough into the buttered or oil-sprayed tart form. Remove the other piece of plastic wrap and press the dough with your hands into the tart shell making it nice and smooth. Roll out the other half of the dough between two pieces of plastic wrap into a rectangular piece (about 12-inches). Cut intro strips about 3/4-inch x 12-inch. If the dough becomes soft, put in into the freezer to firm up. Spread the jam evenly into the shell. Lay strips across the the top in a lattice pattern. My dough didn't cooperate, so I did the best I could. By the time I baked the torte, you could barely see the imperfection. Brush the lattice dough (not the jam part) with the egg yolk and mineral water mixture and bake in a preheated 350-degree oven for about 45 minutes. Or until the jam starts to bubble. Guten Appetit recipe from a German-speaking website adapted by ©sunnycovechef |
Click here for the recipe.
In her first book,My Berlin Kitchen,Luisa describes her life in Berlin. Born to an Italian mother and an American father, her childhood takes place in the divided Berlin of Soviet Times. She describes many situations that are very familiar to me, such as her search to belong somewhere and her experience of different cultures. In food, she finds a common denominator. After living a successful life in New York, she leaves for love in Berlin. You can also follow her on her blog, “The Wednesday Chef.” This year, she has published a beautiful, new cookbook called Classic German Baking. This impressive volume opens up the world of Germanic baking to all of us. The Washington Post included it in the round-up of the year’s best cookbooks. According to them, Classic German Baking is “a happy marriage of European craft and American sensibilities.” When I showed it to my 16-year-old friend from Berlin, who is living with her American father here in Santa Cruz for a year, her eyes lit up and she was transported back to Berlin through all the recipes she loves.
Click here for her website The Wednesdaychef
Ingredients: (makes about 35 cookies) 1 2/3 cups /250g raw almonds 9 ounces /250g bittersweet chocolate 1 ½ cup /180g confectioners’ sugar. ¼ tsp salt ¼ tsp ground cinnamon 1/8 tsp ground cloves 3 egg whites 2 TBS kirsch or dark rum granulated sugar, for rolling out the dough | Instructions: Grind the almonds in a food processor until very fine, but do not let them turn into a paste. Transfer to a bowl. Break or cut the chocolate into pieces and grind them in the food processor until finely ground. Add the ground chocolate to the almonds and mix together. Add the confectioners’ sugar, salt, cinnamon and cloves to the bowl and mix until combined. Stir in the egg whites, one at a time, and then add the kirsch or rum. The alcohol will burn off in the oven. Stir until well combined, cover with plastic and refrigerate for 12-24 hours. Preheat the oven to 300˚ F. Prepare two cookie sheets by covering them with parchment paper. I sprinkled some sugar on plastic wrap and rolled out the dough between two pieces of plastic wrap. Be careful, the dough is very sticky. I used a small 1½ -inch wide wineglass for a cookie cutter. I dipped the rim in sugar before I cut the dough. I had to roll out the leftover dough several times. Putting the dough in the freezer for several minutes helps. I baked each cookie sheet for 18 minutes in the center of my oven. The cookies will be dry but soft to the touch when they are done. Cool the cookies completely before putting them into a tin. They will last for a month if they’re not gone by then. Guten Appetit recipe by Luisa Weiss from her book Classic German Baking ©sunnycovechef.com |
My turkey is moist, tender and juicy with a flavorful gravy. Rosemary, thyme, and sage add flavor to both. If you are too busy to read my posts, click on the photos for the recipe.
Ingredients: A 10-11 inch tart shell with a removable bottom. This tart makes 8-10 servings. Pastry 10 TBS (140 g) softened butter a pinch of sea salt ½ cup (55 g) powdered sugar 1 large egg at room temperature 1 vanilla bean or ½ tsp vanilla extract 1 ½ cup ( 220g) all-purpose flour The Filling: 4-5 soft ripe pears depending on size. (Bartlett’s are a good choice.) 6TBS (90g) soft butter ½ cup (90g) sugar 1 egg 1 cup (110g) ground almonds 1 vanille bean or ½ tsp vanilla extract 3/4 tsp almond extract 1-2 TBS Turbinado sugar or ¼ cup apricot jam | Directions: Slice the vanilla bean in half lengthwise and scrape out the seeds with a knife or spoon. Grease the tart shell with butter. The Pastry: In a stand-up mixer (fitted with a paddle attachment), blend the softened butter and salt. Add sugar and beat until light and fluffy. Add the egg, vanilla seeds, almond extract ,and beat until combined. Mix in half the flour until just absorbed and add the remaining flour and mix until a ball forms. Do not over mix. Flatten the dough into a circle, wrap it in plastic wrap and refrigerate for about an hour. The dough has to be well-chilled before being used. The dough can be refrigerated for up to five days and frozen for a month. Almond Cream: Cream the butter and sugar in a stand-up mixer fitted with a whisk attachment until fluffy. Add the scooped-out vanilla bean seeds, almond extract and egg and beat until combined. Gently, on a low speed, mix in the ground almonds. Assembling the Tart: Lightly butter a 10-11inch (25 cm)) tart pan with a removable bottom. Roll out the dough between two pieces of plastic wrap or parchment paper. Pull off one piece of wrap and invert it onto the greased tart pan. Evenly pat the dough onto the bottom and up the sides of the pan. Put the tart pan in the fridge for about 20-30 minutes. Prick the tart with a fork. Spread the almond cream evenly into the pastry shell and return it to the fridge for another 10 minutes. Peel the pears, cut into halves and remove the cores. Cut each half lengthwise into ¼-inch slices, being careful not to cut through the stem end. Arrange 6 halves spoke fashion on top of the almond filling, placing one half of the pear in the center. Depending on the size of the pears I sometimes cut off the ends to fit the pear half into the tart. Sprinkle the tart with 1- 2 TBS of raw turbinado sugar. Bake the tart in the middle of a preheated oven at 355 degrees for 25-30 minutes, until the filling and pears are slightly browned on the top. The tart should have a golden brown color when it’s done. Instead of sprinkling the tart with raw sugar you can heat up about ¼ cup apricot jam pour it through a sieve, and brush it over the warm tart. Guten Appetit recipe by©Sunnycovechef |
Ingredients: (This makes 6 generous servings) 1 cup heavy whipping cream (100 ml) 3/4 cup white sugar (150 g) 3 pasteurized eggs, separated 8 oz (1 cup or 227 grams) plain creamy yogurt 1/3 cup lemon juice plus 2TBS (120ml) ½ tsp. grated, then chopped lemon peel 1 envelope unflavored gelatin ¼ cup cold water a pinch of salt | Directions: 1.Put the egg whites in the bowl of a stand up mixer fitted with a whisk attachment. Begin whisking on medium speed, adding the pinch of salt. Increase the speed, and when the egg whites get frothy, slowly sprinkle 4 TBS of the sugar in small increments. The egg whites should triple in volume and the sugar should be dissolved, which will take about 6-8 minutes. 2.Transfer the beaten egg whites to a different bowl. 3.Add the whipping cream into the mixer bowl (there is no need to wash the bowl) and beat until stiff. Transfer the whipped cream to yet another bowl. 4. Heat some water in a medium-sized pot. Using a heatproof bowl, sprinkle the envelope of gelatin over a ¼ cup of cold water. Let the gelatin stand for a minute or two until it softens. Set the heatproof bowl in the pot with the simmering water, and stir the gelatin until it is completely dissolved. Remove the pot from the heat, keeping the bowl with the gelatin in the pot of water. 5. Using the whisk attachment, beat the the egg yolks with the rest of the sugar in the mixer bowl (the one you haven’t washed yet), until yellow and fluffy for several minutes. Add the lemon juice and yogurt and mix well. 6.Stir in the gelatin from the heatproof bowl. Carefully, with a spatula, fold in the whipped cream. Next, fold in the egg whites with a circular motion. Be careful not to deflate the whipped cream and the beaten egg whites. 7. Finally, pour the mousse into individual bowls or a large bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight. This is a great dessert to make ahead of time. Guten Appetit! recipe by©Sunnycovechef |
Ingredients 3 egg yolks 4 TBS sugar 1 TBS corn starch 2 ½ cups of milk 1 vanilla pod | Directions Mix the egg yolks, sugar and cornstarch with a metal whisk in a heavy medium-sized pot. Cut the vanilla pod in half and scrape the seeds out and add it all to the mixture. Slowly add the milk, whisking the sauce most of the time over medium heat, until the mixture thickens. Turn off the heat and continue to cool in the pot, whisking occasionally. Remove the vanilla pod and put the sauce into a container in the fridge until ready to serve. Guten Appetit! recipe©Sunnycovechef |
I packed this day full of outdoor walking activities because there was a tropical storm warning for New York. We took the subway to have a cronut at Dominique Ansel Bakery in Soho. Imagine a marriage between a croissant and a donut. If you like to learn more, click here. The lines were not long and we walked out with our boxes of goodies 10 minutes later. Of course, I had to add a salty caramel eclair to my bag. The cronuts only made it to the next bench in a little park, where my husband and I inhaled them. They were delicious.
I went to Brooklyn to visit my blogger friend, Suzanne. She has a wonderful blog called a ”apuginthekitchen.com". We had a nice lunch in one of Brooklyn's neighborhood cafes and then went to the local flea market. It was fun to feel like a local. Thank you, Suzanne, for the lovely tour. For dinner that night, I made a reservation at Daniel's Boulud Bistro BD Moderne:www.dbbistro.com/nyc/” It was the best meal we had in New York. The service, the attention to detail, and the food was all outstanding. I didn't take any photos. because I wanted to enjoy this wonderful meal. For a starter, I had beets whipped with goat cheese, gooseberries and pickled shallots. For the main courses, my husband had duck confit with creamy polenta and I had braised Spanish octopus. It was the most tender octopus I have ever had. It was a perfect 10 as far as I am concerned. Our dessert was a molten chocolate fondant and the restaurant surprised us with a complimentary raspberry tarte. The whole meal was a real treat. I hope to go to more of Daniel Boulud’s restaurants in the future.
It was Sunday, and with no rain or tropical storm in the forecast, we walked through Central Park and up Madison Avenue with all its fancy store fronts to the Guggenheim Museum. I love the layout of this museum and the collection of impressionist and post-impressionist art. I am sorry I didn’t make it to the new Whitney. We walked back to our hotel through a street fair and I had a German hot dog. It was good, but I have had better. In the evening, we went to the Broadway show The Book of Mormon. We both enjoyed it.
It was Labor Day and we decided to walk across the Brooklyn Bridge on the pedestrian walkway. It is a wonderful stroll with awesome views of lower Manhattan and the New York Harbor. While walking to Brooklyn, I was thinking of lunch at the River Cafe. But because it was a holiday, they had finished the brunch menu and we couldn't get in. We took the ferry back to Manhattan and walked along Wall Street. We decided not to go to the 911 Memorial because they were too many people. Instead, we took the subway to the Chelsea Market. Being a holiday, it was so crowded that my husband and I could not enjoy it. We had a late lunch (or early dinner) at the Spotted Pig. We ate at the bar sharing a hamburger and french fries, which were delicious. For dessert, we walked to the BIG Gay Ice Cream shop to have a sundae. This is a very trendy place and the line was long. In the evening, we went to another Broadway show. We saw Aladdin, which is a fabulous Disney production. Disney remodeled the New Amsterdam Theater back to the days of the Ziegfeld Girls with its unique architecture and art nouveau style. I truly enjoyed my evening.
We decided to take it easy on our last day. We did a little shopping and my husband got to pick a restaurant for lunch. We had a huge lunch at the Grand Central Oyster Bar & Restaurant. This historic seafood place is located in the lower level of the Grand Central Terminal and has arched tile ceilings in a vintage setting. The restaurant serves two million bivalves a year. I love to watch the oyster stew being cooked. I am sharing a recipe for the oyster stew from Ruth Reichl’s blog on my home page.
Momofuku
Momoya
Joe’s Shanghai
Edie and the Wolf
Currywurst NYC
Big Gay Ice Cream
Le Gigot
Uncle Boons Thai
Frank NYC
Dominique Amsel Bakery
Eataly
Xian Famous Foods
Babbo
River Cafe
Cafe Boulud
Grammy Tavern
The Spotted Pig
DBGB
Ai Fiori
Rouge et Blanc
Mission Chinese Vince Giordano at the Iguana Club every Monday and Tuesday night
Ruth Reichl, the former editor of Gourmet magazine and a native New Yorker, posted a recipe of the oyster stew served at the Grand Central Oyster Bar & Restaurant in New York on her blog. We had lunch there on my last day in New York. Click here for the recipe.
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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