The schnitzel is a boneless piece of meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. By adding a mushroom sauce, a schnitzel becomes a Jägerschnitzel. There are many versions of the Jägerschnitzel or hunter's cutlet in Germany and Austria. I'm back home in my beautiful costal town in California, but my thoughts are often in Germany, my native home. As I reflect on my mother’s recent passing, memories are resurfacing from my childhood. On our farm, Sunday was always a day of rest. No one was supposed to work on Sunday, except for chores like feeding the animals. And then there was the Sunday lunch, the most special meal of the week. Lunch was the big hot meal of the day, like an American dinner. During the week, the lunches were stews and simple meals, but on Sundays things were different. There were puddings for desert, maybe a clear broth for soup to begin with, followed a main course of a meat roast, a chicken or duck, or pork chops made into schnitzels, which is my favorite. I think the schnitzel was invented by a very clever cook to double the size of the pork chops—by pounding them and coating them in eggs and breadcrumbs. The French and Italians use the same method in their recipes. The schnitzel is similar to the French dish escalope and scallopini in Italian. To enrich the dish, sauces were invented. If the schnitzel has a mushroom sauce, it is called Jägerschnitzel (Jäger means hunter). When the sauce is made with peppers, it becomes a Zigeunerschnitzel (a gypsy schnitzel). In my recipe, I combined the mushrooms and peppers to make a flavorful sauce. I had the leftover sauce with baked spaghetti squash and it was delicious. I can imagine serving it over different grains. I just like to add vegetables whenever I can. If you don't have time to make the sauce, the breaded schnitzel is good by itself, served with a good beer, a salad and some bread. This is a Jägerschnitzel I had in Germany prepared by a Michelin starred chef in her restaurant. She served it with fried potatoes. If you want to stay with the German Theme try this Apple Strudel Cake . I have been baking this cake as long as I can remember. Jägerschnitzel Recipe
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Potato Pancakes (Kartoffelpuffer)My blogging buddy, Cecilia, from the Kitchengarden blog has asked me to share a story from my family farm in Germany, as well as a recipe for German potato pancakes. I have to make a confession though: I have never made potato pancakes before. Oh, I have eaten them a hundred times—at my mother’s, at friends’ houses, and at those little outdoor stands in Germany that you find in every town or carnival. The problem is, I can't stop eating them once I start. These crunchy, crispy pancakes are downright addictive. My favorites are the ones that my mom used to make with her homemade applesauce. She would feed crowds with them. I would ask her for the recipe, and she would say, “Well you grate the potatoes, put onions in them if you have them, and add some flour, eggs, and salt and pepper.” "How much mom?” I would ask. “Well, until it looks right,” she would say. My mom seldom used measurements to cook. Some of my German friends use potato starch as a thickener and some use flour. Some drain the potatoes and use the leftover potato starch at the bottom of the bowl. Like I said before, I like to eat them with applesauce but have also eaten them with sauce made from quark (a German fresh cheese made from buttermilk), lox and creme fraîche or as a side with different dishes. I use Yukon potatoes, because they remind me of potatoes that are grown in Germany. What else is happening in my kitchen? Blood oranges are in season at our farmer's market right now and I love my homemade orange marmalade. The other day, I made a double batch and used half the sugar that my recipe calls for. The consistency of it was much softer, especially the orange peel, and it has a tart, almost bitter flavor. I like both versions and plan on making a third batch experimenting with the amount of sugar. These potato pancakes make a tasty treat for any meal.
You probably are wondering, "Why is she posting about turkey in January?) I just couldn't wait until the next holiday to write about these great enchiladas I made after I got back from my mom's funeral in Germany. They were real comfort food that I needed badly. On December 23, the day before I left for Germany, I roasted my organic turkey and it turned out juicy and very tasty. I put a butter herb mixture under the skin, massaged the outside of bird with more melted butter and put some herbs, a lemon, and an onion inside the cavity. I used the convection roast setting on the oven and basted the turkey with chicken broth and melted butter. I usually dry rub my turkey, but had no time to do so. My husband and I had an early Christmas dinner and I left him the next day with a lot of turkey. After feeding friends and family, he froze the leftover meat and now we are back to my enchiladas. Most of you will have finished whatever turkey leftovers you had a while ago. Since chicken and turkey are close relatives, you can easily substitute chicken for the turkey. I have used tofu instead of chicken for my vegetarian friends. If you want this to be an easy and fast dinner, use canned sauce , although my sauce is easy to make and adds great flavor to the enchiladas. Use a rotisserie chicken instead of the turkey. The almonds add a nice crunch to the enchiladas and the salsa and sauce add flavor and taste. These enchiladas make great leftovers. For the cheese, I used an organic shredded “Three Cheese Mexican Blend” from Clover with Monterey jack, cheddar, and pepper jack cheese. You can grate your own cheddar or gruyere cheese or any other blend. For the salsa, I used a generic brand. Any old salsa will do. Costco has a nice organic salsa. I make these enchiladas the year and usually use leftover rotisserie chicken. For my vegetarian friends I use cubed tofu for protein.
My momMy mom passed away on Christmas Eve, peacefully surrounded by her family in Germany (I was on my way). She had fallen the day before on December 23 and broke her hip. There was talk of operating, but a day later my mom (and her body) decided that it was time to go. She would have been 92 in January; we all miss her. She was one of the fortunate Germans of her generation who lived in the same place all her life. Her family, especially her children, were the most important part of her life. My brother and I were raised with love, always knowing that we could return home at any time. Home was a large farm in a small village in the middle of Germany. My mom was an intelligent and strong woman with a keen sense of justice that was remarkable. She was well loved and respected by the people around her. She was an environmentalist long before it became fashionable — no water, electricity or any other resource was ever wasted. She formed an especially strong bond with my niece, who both loved each other very much. There are so many stories and anecdotes to tell and I hope to write them all down eventually. I just returned from Germany this week, and have to adjust to my new life without my daily calls and frequent visits to see her. I already miss her presence in my life very much. I would like to thank all my blogger friends for the comforting words I received. When I was in Germany, we watched an old film of my brother’s wedding. It was soothing to see all of us decades ago when we were younger. Part of the wedding menu was a wedding soup (Hochzeitssuppe). My German family loves it, so the next day I made the soup for them. It was nourishing and well liked, and I promise I will post the recipe. In the meantime, I needed a nourishing soup that was easy to make and healthy. My Creamy Vegetable Soup with Bay Shrimp fits the bill. The celeriac root adds so much richness that you don’t really need cream. I added some low-fat milk, but even that is not necessary. Thank you again for all your support and love you sent my way. This is a filling soup with the tasty flavor of sweet shrimp. It is a staple in northern Germany, in the town of Hamburg it is cooked with the local tiny shrimp, a true delicacy. You absolutely have to try if you ever find yourself in that part of the world. I used the little cooked bay shrimp that you find here in California. The celeriac (celery root) and the other root vegetables add an earthy flavor. When I made this for my German girlfriend, my picky American husband loved it. This soup is hearty enough for an evening meal served with crusty bread and a salad. Or it would make a delicious first course for a fancy dinner. It has hardly any calories, but it is very satisfying. I cook soups like this when I need to lose some weight. At almost any German grocery store, you will find different vegetables tied together in a bundle that consists of roots like carrot, celery root, parsnip or parsley root, leek and some parsley. The German call it Suppengrün, which is used to give aroma and taste to any broth and is usually discarded after cooking. In this recipe, I use it as a thickening agent. I did make a small bundle from the green part of the leeks and some parsley sprigs. I add several pinches of saffron (which is optional).
A healthy and tasty treat I have made these chunky nut and chocolate bars for years. They are easy to make, no cooking is required, and since they make a healthy snack, they are not just for Christmas. They look great on the cookie platter and make a nice gift. This is also a fun project to do with children. Everybody loves to lick the bowl at the end. Choose whatever is your favorite nuts and dried fruit to put into these crunchy chunks. Last year, I added pistachio nuts, raisins, dried cranberries and candied orange peel. For my latest batch, I used mixed nuts, dried figs, raisins, and crystallized ginger. The sky is the limit. I always roast the nuts unless I use pistachios. Put the things you love into these chocolate bars.
May your holidays be peaceful and filled with love and good food
Fröhliche Weihnachten Gerlinde Christmas is defined by traditions. Making gingerbread houses has been one of mine. It began years ago when a friend from school gave me the instructions how to make them. These little hand-made ornaments became an instant hit with my first graders — and from then on I had to make them every year. What I liked about them is that each child had something to take home and share. What I didn't like was having to cut graham crackers to make the houses. I don't know how many late nights I was using inappropriate language while assembling them. I made the houses for my first graders and they decorated them with pieces of candy. Each child would get a bowl with small pieces of candy, some for decorating and some for snacking, Each year, it turned into a fun and joyful activity. After I retired from teaching, I would volunteer and often do them in different schools. Wrapped in foil and put in a zip lock bag, these gingerbread houses will last for many years. They are edible, but if you give the children enough extra candy and graham crackers, they are happy to use them for decoration. I think if you make them at home with two or three children (not 20 or more like I did in the old days), you can do all the steps with the children and have fun. While assembling the houses, make sure you add the bow for the hangers. The frosting will keep covered at room temperature for several days. For this post, I revised the size of the gingerbread houses. I made them larger, only having to cut the gable for the roof. The graham crackers are easier to assemble and cut if you leave them unwrapped for a couple of days. Divide the candy for the children into individual bowls for each child , leaving about half for snacking. I had planned to make them with my girlfriend's grandchildren, but it didn't work out. So here I was having to decorate them myself. Oh well, you can see the results on the photos ... need I say more? I will deliver whatever is left to my girlfriend so that she can make them later with her grandchildren. Children are so much more creative, if you just provide them with the right tools, which in this case is a lot of small candy. Some of the candy I bought was too big, so the smaller the better. Plan on buying at least two packages of graham crackers, because a lot of them will break. Let the children have fun! These little houses makes a precious gift for grandparents, aunts and uncles, or neighbors. If you are still looking for a cookie recipe, my Vienna Vanilla Nut Kipferl are a wonderful treat. My Hazelnut Meringue Cookies are light and easy to make. If you want to impress people with your cooking skills for the holidays (or any other time), try my French Country Paté. You'll need a small cone with a small tip and bag for putting the icing on the crackers, parchment paper, a razor blade or small sharp knife for cutting the graham crackers and some ribbon for the hangers.
A plethora of persimmons When persimmons are in season our local papers are full of recipes from pudding cake, nutted persimmons, sweet potatoes with persimmons, to persimmon chutney. I have made most of them but I'm leaving for Germany on Wednesday. I will freeze some of my ripe persimmons and hope that the ones that are not ripe will last until I return. Back to my persimmon bread, it is loved and shared with all my friends, especially those who supply me with persimmons. The different spices give it a wonderful flavor. I baked it a couple of days ago and still enjoying it, even though I forgot to add sugar. Oops or a blessing, I don't know? All my friends and even my husband who has a distinct sweet tooth enjoyed the sugarless version. I realized my mistake when I put the bread in the in the oven and sprinkled some sugar over them. I recommend you add ½ to 1 cup of sugar even though the persimmons and raisin add a natural sweetness. I also like baking them in small cake forms because they freeze well and make nice gifts. You can bake them in a regular rectangular bread form. Here in California we are blessed with persimmons this time of the year. Originally cultivated in Japan and China for centuries, this fruit now is grown in Italy and other Mediterranean countries and here in the USA. I fell in love with them when I moved to California. They are tasty, fun to eat, and an excellent source of vitamins and minerals. I can bore you with all the nutritional facts but believe me these lovely bright orange colored fruits are loaded with all sorts of good stuff like anti-oxidants, minerals, you name it, and they taste fantastic. Persimmon season runs from November to February and it is not difficult to find somebody with a tree that is willing to share the bounty. I have several friends who always share with me. There are several varieties, in this recipe I'm using the acorn-shaped Hachiya persimmons. The Hachiya needs to be eaten when they are soft as jelly, otherwise you encounter a bitter, pucker-your-mouth effect. I usually get them when they are hard and I put them on a plate to ripen. It makes me happy when I share my home with them. I use them in smoothies or just purée them with a banana and a little lemon juice and end up with a healthy and tasty treat. Once ripened the Hayicha has a short shelf life, but they are easy to freeze by peeling and blending them in a food processor or blender with lemon juice. You will loose the beautiful orange color. I also like the smaller, rounder Fuyu persimmon which can be eaten when they feel like a hard peach. I slice them and put them in salads. My recipe yielded 6 small breads. I like using the plump yellow raisins for this recipe. To get the persimmons ready , slice off the top, peel them and squeeze them into the food processor removing the large black seeds. Blend them with some lemon juice.
An easy recipe for chocolate lovers with only three tablespoons of sugar added. We are spending some time at our cabin in the Sierras and my sister-in-law and her family are coming to dinner. My husband is barbecuing his famous rack of lamb. Usually, I make my stuffed tomatoes with them, but as we were driving up the mountain, we bought fresh corn at a food stand. It had just been picked. So the menu changed, and we are now having corn and tiny potatoes with the rack of lamb. Everything is barbecued by the Grillmeister (master of grilling) himself. That leaves me in charge of the salad and dessert. Early this morning, the woodpecker woke me up (he thinks our cabin tastes yummy). This time of the day is the best for getting halfway decent cell phone reception, so I looked for some recipes involving raspberries. I had brought some beautiful organic ones up the mountains and even after an occasional nibble, I had some left. I came upon an old Gourmet magazine that I used as a reference. I did use their tart crust recipe, but thought it could be improved. The ganache was outstanding; I used orange chocolate and my orange marmalade. The original recipe called for Kahlua or coffee-flavored liqueur, but I used creme cassis instead. Everybody loved it and ate a lot. The mountains give you a healthy appetite. Fast forward and I'm home again. This time, instead of using a 9-inch tart form, I made individual tarts. I also used a different crust recipe. This was simpler and less sugary. I think it complements the chocolate flavor. This is not a sweet dessert. The whole recipe has only two tablespoons of sugar in the crust, as well as the sugar that was added to the chocolate. What it does have is a strong, full chocolate flavor. It is divine! If you are a chocolate lover, this recipe Is for you. It is important that you use very good-quality chocolate. I love to cook with Lindt chocolate and I found an orange dark chocolate called theo at Whole Foods. This chocolate and my orange marmalade add a citrus taste to the chocolate ganache. Two weeks later, and I'm still not happy with my crust. Everybody liked it, but I'm on the search for the perfect crust. It’s the German in me. The second crust recipe was very easy to make, a little bit more flaky and complemented the strong chocolate flavor. I made the second crust one more time using the food processor and cooling the dough a little more before baking. Voila! I had a winner. I ran out of orange marmalade and used plum jam instead, and for the chocolate I used cherry-flavored chocolate with tiny pieces of almonds in them—very nice with a wonderful flavor and the tart is delicious without the raspberries. I just like to have a little nibble when I have a cup of tea. You will be able to make this tart in no time, yes it is easy to make.
Think stuffed mushrooms with an Asian twist In the old days, when you waited for an appointment at the doctor’s office or the hairdresser, you read magazines that were nicely stacked on tables. Today, there are just a few left and you wonder about germs and almost everybody is holding their electric devices playing Words with Friends or whatever. I miss those trashy magazines and still look at them if they are available, but I also play Scrabble and Words with Friends. Years ago, I found this recipe in one of those magazines and since it was an advertisement for a Sonoma wine, I ripped out the page. Normally, I ask someone to make me a copy. I found many recipes like this that are part of my cooking repertoire. Personally, I would have never thought of this recipe and the combination of ingredients. It is delicious and has a wonderful flavor with an Asian twist to it. The water chestnuts give it a nice crunch and the ginger goes well with the pork and the shiitake mushrooms. What is there not to like?! The shiitakes act as a little bowl for the pork and is a culinary delight at any party or gathering as an appetizer. Serve it on top of salad with some crusty bread, and you have a delicious lunch or light dinner. I use different sized shiitakes, which I think is nice for different appetites. The dipping sauce gives it a wonderful flavor. I never tried it, but you could substitute button mushrooms for the shiitake ones.
Stockholm in October One day my niece took us on a lovely walk across the city. We went on a foot path above the town with some tiny parks and a great view of Stockholm and ended the walk along the river with boats that had been turned into hotels and a youth hostel. Our trip in October to Stockholm was unexpected. I loved it because I had my niece all to myself and didn't have to share her with the rest of the family. Our flight had a lay-over in Newark, New Jersey and we had a great lunch at the Grant Central Station Oyster Bar. The original one in New York City being one of my favorites. Once we arrived in Stockholm we took the Arlanda Express, the fast train to town down Stockholm. The taxis in Stockholm are not controlled and can be astronomical expansive. The Arlanda Express is clean and has wifi. We were able to walk to our hotel which was convenient located near the old part of town. On the first night, after taking a nap, we took a nice walk through the old part of town. Here you find cafes restaurants and tourist stores. It gets much more interesting and local if you walk up the little side streets . It is here that we ate the next night. The restaurant "KRIP IN" was recommended by an employer at our hotel. It served regional cooking at its best . My husband had venison, I had a delicious chanterelle salad and my niece had a chanterelle soup. We all shared a local berry desert. Another day we took the trolly to the Vasa Museum. Here you find a restored wooden war ship that sank on her maiden voyage in the Stockholm harbor in 1628. It is amazing to realize how much work and effort it took to restore this ship. I also loved the fantastic video display they had showing life around the world in 1628. In my opinion the Vasa Museum is a must see when in Stockholm . I'm sorry I missed the Pippi Longstocking Museum, Junibacken, my beloved childhood character from Astrid Lindgren. During our time in Stockholm we also visited the royal palace which is very nice except very often parts of the palace are closed if there is some sort of State function. The Museum of Photographs was interested . I enjoyed the Smørbrød, an open sandwich I had in the Museum cafeteria . Here we had a nice chat with the locals. It was great to visit with my niece and get to see a city I've never been to. I'm glad I decided to do this despite the long flight We took two boat rides, one a city tour which was very nice and we saw the outer parts of Stockholm. We took another longer boat ride to Vaxholm, a cute little coastal town in Stockholm's archipelago . It reminds me of Carmel in California . Unfortunately the bakery that was suppose to be outstanding was closed for the winter but fortunately we found a bistro with good food where we had lunch.
A healthy and tasty way to prepare fish and vegetables in their own juices -- flavored with spices. This is one of my favorite ways of cooking fish, especially when I'm looking for a healthy alternative. Don't get me wrong, I love deep-fried fish. You know, those greasy fish sticks with French fries and tartar sauce. But I know I'll have some serious indigestion after that meal and swear never to eat it again—until the next time I can't resist. The fish cooked in parchment is equally good tasting, just without all the fat and frying. Not to mention the smell and messy pans. When you bake fish and vegetables in parchment, you are steaming them in their own juices, preserving all the nutrients and requiring little added fat. This kind of cooking creates maximum flavor as all the aromas are sealed in with the moisture. The natural juices of the fish and vegetables do the actual cooking by creating steam. Within minutes you have a scrumptious, fantastic tasting meal. You can use any white fish and vegetables of your choice. Thin filets like sole cook in 15 minutes. For thicker cuts, add 5 minutes for every ½ inch of thickness. I'm going to try jumbo shrimp the next time. Aluminum foil may be used in place of parchment, but parchment creates an elegant presentation and puffs up while cooking. I promise, once you get comfortable cooking this way, you will do it over and over again. I used swordfish for this recipe because it had been caught that day and looked fantastic. Most of the time, I use snapper. You can vary the vegetables and spices to your liking. Remember to spray the inside of the parchment (where the food goes) with oil spray. I always put some of the veggies on the bottom for the fish to rest on. In this recipe, I used green beans. I used tomatoes from Robert's garden, but cherry tomatoes would be better.
Apple strudel cake or Apfelkuchen as we call it in Germany is a delicious mouth-watering treat to celebrate the change of season or any other occasion. The French have their apple tart, in the United States we have our apple pie, and in Germany there is Apfelstrudel (apple strudel) or Apfelkuchen (apple cake). I combine the two and make apple strudel cake. This is the closest thing to an apple strudel without a tremendous amount of work, expertise, and the time it takes to make an apple strudel. The filling has cinnamon, apples, almonds, and raisins, just like an apple strudel. The crust is flaky and buttery and complements the filling nicely. This cake is an old friend of mine, as I have baked it for many years. It is a treat that my family and friends always enjoy. My hubby loves eating it with vanilla ice cream. I prefer Schlag (whipped cream). The cake improves with age and is a great party or dinner pleaser. My friend, Robert, has beautiful apples in his garden that I used for this cake. Any firm, tart, not-too-juicy apple will do. I used Gravensteins. I enjoy making this cake by hand. It is like playing in the sand box, but if you don't want to get your hands dirty, you can make the dough in a food processor. Just make sure you don't over mix the dough. Mix the dry ingredients first, add the butter and egg, and use the on/off control on the food processor to mix. Flatten the dough by hand into two disks, cover and refrigerate for at least an hour or overnight.
Food is nourishment, it sustains our body and gives us energy. Many of us have made decisions about which foods are best for us. I always love any kind of mushrooms—chanterelles are my favorite, but I think shiitake mushrooms are healthier for me. Years ago, I saved this recipe for broiling shiitake mushrooms which was printed in our local newspaper. I have made them many times because I love the meaty, chewy flavor of the broiled mushrooms. They are great to use on salads, especially with arugula. Put the grilled mushrooms on a bed of arugula or mixed greens and use the warm juice as a dressing and you have a delicious salad! When I don't use the mushrooms right away, I keep them in the refrigerator as a healthy snack. Once you make these, trust me, they will be a staple of your diet, if you like mushrooms. The original recipe calls for roasted sesame seeds as a garnish.
Have tea for two…make cookies for a crowd…or bake them with children. These cookies are crunchy and full of flavor Do you remember the little treats that come with your cappuccino or tea when in Europe (or any nice place) that always leaves you wanting another? These tasty morsels remind me of them—buttery, sugary, hazelnut cookies with a texture unlike any other. They are delicate and will melt in your mouth. As a matter of fact, while writing this post I ate too many. Thank God, butter is in again and is supposed to be healthy. I'm all for that because I love butter. These cookies are easy to make and have few ingredients. If you don’t eat them all, they will last for a week in an airtight container. Here in the mountains, I have a few folders with recipes and is where I found this one. The original comes from an old issue of Gourmet magazine. The original recipe says that the dough freezes well and that you can double the recipe. This is a good recipe for children.
A tart , fantastic tasting jam My friends, Jacqueline and Heinz, have a beautiful sour cherry tree. These cherries live up to the word “sour”—or let's say tart. They make your mouth pucker. But they are absolutely delicious, very delicate with a soft skin and texture. This is not any commercial variety. I am supposed to be getting ready for my 5-week long trip to Germany, with a hundred things to do before we leave—but I just had to have some of these cherries. I picked about three pounds. I ate a lot and made about 4 pint-sized jars of jam and a cherry clafoutis. The jam is to die for— it’s tart and carries the essence of these gorgeous cherries. I like to eat it mixed with yogurt, on a piece of toast, or in my cherry chocolate tart. The icky part of making this jam is pitting the cherries. My husband volunteered for this very messy job, bless his heart. It took him 30 minutes to pit those little buggers with a cherry pitter, although he did watch the baseball game with one eye while pitting. You have to wear an apron and and short sleeves. Our cutting board now has cute little red spots. I wasn't going to blog this, but changed my mind. I'm starting to like taking photos, plus I have this cute hand-painted cherry platter made by a local artist Beth Grippenstraw in Santa Cruz, California. (check out her work, fun and very unusual). I used David Leibovitz's recipe for the jam, he calls it no recipe jam. You can use any variety of cherries for this jam. Wash the cherries thoroughly and drain them in a colander. Pit the cherries, and if they are big and the skin is tough, cut them in smaller pieces. I left mine whole since they were small enough, had soft skin and were very juicy.
I took another trip to Germany to see my mom, but before I went to my village, my husband and I had some fun. We have our favorite places and went to some of them on this trip. Our flight was exciting because Neil Young and his entourage were on the plane. Once we landed in Frankfurt and rented a car, we were on our way south to our destination in Grindelwald, Switzerland. We gave ourself a couple a days to get there, so we had no reservation the first night. But we had some addresses for our navigation system. Usually, there are too many variables for the first day (the plane is delayed, we are too tired to drive, traffic jams on the Autobahn.) But this time we were lucky, with no delays and my man was willing to do the driving. We ended up in a Best Western hotel disguised as a health spa in the middle of the Black Forest. We enjoyed a nice dinner on the terrace with a nice quiet room. After a good breakfast the next morning, we were on the road again. We had made reservation in an Austrian hotel with an amazing spa and view, where we had stayed before. There is a fantastic heated indoor swimming pool with jets to massage your jet-lagged body. It also has a great sauna and steam room. The following day we reached our destination in Grindelwald, Switzerland. We love this place in the Bernese Alps with a spectacular mountain range that makes it one of the most impressive alpine landscapes in Europe. The Jungfrau and the Eiger north wall are the most well-known mountains. We have stayed at the Kirchbühl apartments several times. The Kirchbühl is a family run hotel with apartments and houses to rent. I love this place. The location is great, above the village away from all the hassle and noise. The hotel has two restaurants that are quite good and offer a wonderful breakfast with chewy whole wheat bread, great croissants and the best Bicher Müsli. We always make sure that breakfast is included in the price of the apartment. A dinner option is available that you can choose on a daily basis. They also surprise you with free afternoon tea or happy hour another day in their cozy hotel lobby. Frau Brawand, the owner, and the rest of the staff will make sure that you are well taken care of. In good Swiss style, the washer/dryer and wifi work great. And let's not forget the stunning views! Friends in the States thought I showed them a painting on Skype. You come to Grindelwald to hike . My favorite hike is from Kleine Männlichen to the Kleine Scheidegg. This hike is easy with children. The views are stunning and will take your breath away. Take the tram to the Kleine Männlichen , an experience by itself and then hike to the Kleine Scheidegg , where you can take the train down to Grindelwald or hike part of the way . The train has several stops. Many tourists take the Jungfrau-Bahn to the top of the Jungfrau. I have done it twice and it is beautiful and expensive. Don't go up unless it is a clear day. Originally, we had planed to do some additional hiking in the Val de Herens, but there was nothing but rain in the forecast, so hiking was out. Instead, we decided to head for France, to the Burgundy to be precise. Here we are visiting some old haunts and doing some serious eating. Our five-hour drive took us through some scary mountain passes and our navigation system (we call her Missy) rerouted us over some very narrow roads because of the Tour de France. Mind you, it was drizzling rain and foggy part of the way. We made it and my sweetheart is taking a well-deserved nap before dinner. Foie gras.....here we come. The first night we stayed near Chagny at the Hostellerie du Chateau de Bellecroix, a place where the 15th century knights of Malta rested on the way to the Crusades. This old chateau has rooms in different buildings and beautiful grounds. We’ve stayed here before and I have to say it hasn't changed much. We had a circular tower room on the third floor of the main building. The room was small but fun for one night. The surroundings are stunning—an old-fashioned French hotel in the countryside. Our dinner was excellent, the foie gras was served with some fig jam and toast. The smoked salmon broiled on top of rich scalloped leek potatoes was also good. The creme brûlée made an excellent desert. We enjoyed our meal and and evening stroll around the castle. Nearby, in Chagny, is the Lamiloise, a three-star Michelin restaurant. For me, Burgundy is the mecca of fantastic food where you want to eat everything. I love coming here and trying out new restaurants, charcuteries and patisseries. But oh my poor stomach and body tells me that enough is enough! This is a marathon of eating (the secret is in pacing yourself.) In other words, don't overdo it the first night. I did and now I'm paying the price, Alka Seltzer and peppermint tea to the rescue. The second day, we continued our trip through Burgundy via Puligny Montrachet, a small village with Chardonnay grapes. We had some good wine, but the food was mediocre. But we visited Beaune for a couple hours. This is a medieval town I fell in love with many moons ago. It is very touristy but charming town. We toured the hopitâl de Beaune, an old hospital for the poor from the 14th century. It is very interesting and worthy of a visit. As I was looking for a cappuccino and something sweet, I ran into a great patîsserie called Tavenet on 14 Place Carnot. My man loved tarte aux noix et caramel (caramel walnut tart), while I enjoyed a piece of apricot tart and took with me some macaroons and a gougere, a cheesy puff pastry served with wine tasting. It was superb. Two Great days in Alsace Lorraine The drive from the Burgundy to Alsace Lorraine was easy on a quiet Sunday morning. We arrived in Riquewihr at our the Hotel le Schoenenbourg , a Best Western with air conditioning, a definite plus after last night’s hot room in a charming hotel with a small room above the kitchen where the mosquitos kept us awake. We had made the reservation a couple of days ago and this hotel still had some availability. It was the Bastille Day weekend and most hotels in the region were sold out. I liked our new hotel because it is within walking distance of one of the quaint medieval villages filled with Hänsel and Gretel houses, cellars bursting with wines of the regions, with festivals beautiful to look at and photograph. Riquewihr is a fairy tale setting. All three villages have some nice stores with pottery, sweets and embroidered fabric. It's a little kitschy, but cute. I have brought back some nice things over the years. For sweets, I like their pistachio-filled candy. We were able to watch the fireworks for Bastille Day from our hotel and before that, we watched the World Cup soccer final (where Germany won) and before that had a fabulous dinner sitting in a courtyard at Restaurant Winstub Au Tire-Bouchon. My husband had the pork knuckle with sauerkraut and potatoes, with regional mustard. It was the best pork knuckle I ever had, soft and tender. The sauerkraut was great too, with nothing added and perfect with the pork. I ordered the duck breast and I got a huge one (the biggest I have ever seen) cooked medium rare with all the fat rendered from the skin. The sauce had pieces of orange in it and was served in a small glass. The dish came with a beet mash and a large serving of cheesy scalloped potatoes—very different from the ones I had a couple of days ago at the Bellocroix. This was a perfect meal in a perfect setting , especially when the French accordion player serenaded us with some familiar songs and we started to sing along. It started to rain just as we finished dinner, so we went back to our hotel to watch the final soccer match and fireworks for Bastille Day from our window. Life is good. The last day in Alsace we had lunch at the L'Auberge DE I'LL in Illhausen. I decided to post this culinary highlight of our trip in a separate post. From Riquewihr, we drove to Assmanshausen, a village located on the Rhine River, an idyllic location lined with castles—remote and comfortable with outstanding wine and food. Assmanshausen is 10 km north of Rüdesheim. Instead of the tourist frenzy of Rüdesheim, enjoy the contemplative serenity of the northward flowing Rhine. From here, you can take river cruises, vineyard walks, funicular rides above the hills. You can combine the three of them, see Bingen, go by the Lorelei and visit Rüdesheim. At night, you come back to the peaceful setting of the river and surrender yourself to the good wine and good food and watch the tourist boats (river cruises) go by.
We always stay at the Hotel Schön and take a room with a balcony on the river, sip a glass of Riesling and enjoy the setting. The hotel has a wisteria-covered veranda where you can enjoy a drink, a coffee or dinner and watch the sun set behind the hills. We enjoyed our delicious dinner on the patio and celebrated our last day before my husband went home and I continued my journey to visit my mom. A heavenly recipe for duck lovers Tucked away on a hillside, this unique restaurant with its gorgeous setting and lush tropical landscaping has been a Capitola icon for decades. A funicular railway transports you into a different world. The restaurant itself is a mishmash of rooms on different levels with a grand entrance to a stunning bar with an indoor waterfall. There are rooms with high and low ceilings, connected by staircases. Some rooms have fireplaces, some rooms have great views and one has a redwood tree growing next to a table. Just the setting alone is worth it, but the food is delicious. Their signature dish is the miso salmon. But let's return to my quesadillas. They are a real treat—a delightful mixture of flavors. I used gruyere cheese for years, but lately I've substituted goat cheese or feta cheese. The addition of different salsas and chipotle sauce supplement the quesadillas beautifully, adding richness and flavor. These quesadillas are a real treat for your taste buds. The flavors explode in your mouth. I like to use Mi Rancho soft flour tortillas but you can any tortilla you like. I have used whole wheat sprouted tortillas. The same goes for the cheese, it is a matter of taste. I love the soft goat cheese, my hubby likes feta better, as is the amount of cheese. Which salsa you use is entirely up to you. For store-bought, I like the corn salsa from Trader's Joe's. I have always made my mango avocado salsa with this dish. The zucchini salsa adds a refreshing and crunchy layer to the dish. This is not as complicated as it looks, everything should be ready to go once you are ready to assemble the tortillas to cook them. These quesadillas are very filling but you can't stop eating them, and they are great the next day. One tortilla per person is plenty.
This strawberry ice cream has a rich fruity flavor After I bought some strawberries at the farmer's market, they started to look sad in my refrigerator, so something had to be done with them immediately. While looking for a recipe, I came across one that was egg and custard free—just right for a busy day. I had ½ cup of my homemade raspberry sauce which I added to the ice cream. However, the ice cream would be fine without it. Instead of cream, you could use half and half too. This ice cream has an intense berry flavor, like the one my mother used to make when I was a child. She would mix strawberries, cream and sugar and put it into ice cube trays and freeze it.
Most of my traveling time is spent in Europe visiting my German family and taking care of my 91-year-old mother. So I'm super excited when I get to go somewhere else. Even though we live fairly close by, I had only been to Canada once a long time ago. I was happy when my husband planned a week-long trip to western Canada. So off we went, flying from San Francisco to Vancouver. My man was fascinated by the view of all the places we flew over, pointing out Mount Hood and Mount Rainier popping up through the clouds, Crater Lake and more. I read a book by Wally Lamb, She Comes Undone, and loved the short 2-hour flight. Compared to the usual 11 hours to Europe, no problem. Downtown Vancouver is a growing, international city with many fascinating places. Stanley Park is lovely and the Emily Carr totem poles are a must-see. If you have the time, go for a long stroll, but as we only had an hour, we had a taxi driver give us a quick tour. I had originally planned to eat at Bao Bai, a Chinese restaurant Ruth Reichl recommended. I'm a big fan of hers and read both her books and her blog. And she did such a fantastic job with Gourmet magazine. By the time we were ready to eat, it was too late for Bao Bai, so we ended up at Joe Fortes, dining on the roof top. The oysters there are outstanding and taste different from the ones in Santa Cruz and San Francisco. The food and ambiance were pleasant and we enjoyed our first evening in Canada. The next day, we set out to go on a road trip to Lake Louise through the Rocky Mountains. Altogether we drove over 2070 km (1300 miles) on this trip and had a wonderful time. To be precise, my man drove (he loves driving) and I just took naps and enjoyed the scenery. From Vancouver, we drove to the town of Kamloops, where we stayed overnight twice—on the way up and back. Before Kamloops, we had lunch in the town of Merritt where I spotted a Japanese restaurant called Garden Sushi Japanese Restaurant. As it was my job to supply my driver with nourishment, we had a wonderful lunch, home cooking at its best. I get super excited when I run into good food. In Kamloops, we shared a horrible lamb burger on the way up, but had a great meal on the way down at Ric’s, a chain with about 20 restaurants. We ate in the one in downtown Kamloops called the Ric’s Mediterranean Grill. My man had a wonderful, tasty risotto with shrimp and prosciutto—creamy, rich and flavorful. I was very impressed and will try to get the recipe. I had a panko and crab-crusted piece of wild salmon with a leek risotto, also very good. Too bad we didn't find this place on the way up. Sorry, there are no pictures to post. After a night in Kamloops, we drove to Lake Louise on the very scenic Trans Canada Highway, passing small towns and resorts. It was a loooong drive, over five hours. The scenery is lovely and we drove through several parks. The entire highway is a two-way road with lots of trucks (you have to love driving to do this). We reached Lake Louise around 4 pm. A stunning sight, this high mountain emerald lake took my breath away. It is surrounded by snow-covered mountains that reflect onto the lake. We stayed at the lodge on the lake, a Fairmont resort. All I wanted to do is be by the lake—I could not get enough of this panorama. When the almost full moon rose around 9:30 pm behind the mountain, illuminating the lake, it became a spiritual experience for me. Before the moonrise, the dim evening light did a shimmering dance of the mountains reflecting in the still water of the lake. After two wonderful days on Lake Louise, we drove north on the Icefield Highway through Jasper Park. This was another breath-taking experience, with glaciers and high snow-covered mountains for miles and miles. We went on a steep 4-mile hike and had a wonderful day. Do not miss this if you are visiting this part of the world. We ended our day in Jasper with a great meal at Evil Dave's. The coconut shrimp soup was delightful and had a real kick (as the waitress warned me). My Falafel dinner was good and my husband liked his bison meatloaf, a good choice for a place to eat in Jasper. We drove back on Highway 5 to Vancouver, overnighting again in Kamloops. Jasper is a cute town and I hope to do this trip again one day, but will fly into Calgary to eliminate some of the driving. This trip was more a feast for the eye and the soul than for the belly, experiencing nature at its best. Life is good. Keywords: Lake Louise, Jasper, Trans Canada road trip, Icefield Highway
by sunnycovechef A fruity summer treat The man in my life loves cobbler, because that's what his mother always made. (His sister is still working on their mother's recipe.) My husband thinks she used Bisquick mix. As I'd rather not use the mix, I'm still trying to recreate Bisquick. So, let me know about any recipes you have. My topping is different (so my husband informs me) — softer and more flaky, like a cake. He likes his crunchier—like a biscuit—my brother-in-law says. Both of them had second helpings, so I guess they liked it. I served mine with vanilla and my homemade strawberry ice cream. For the filling, I used apricots and raspberries, because that's what we brought up to our mountain cabin in the Sierras, and they needed to be used right away. I love cooking up there because if you don't plan ahead, you make do with what you have. But the original recipe from the Cooking Light Magazine called for peaches and blueberries. I made the cobbler a second time at home with blueberries apricots (the one you see in the picture). There is an old-fashioned grocery store up in the Sierras that has almost everything—but no fancy stuff and not much fruit. However, you can find all the plumbing supplies you need and cans of nearly everything. I have to admit, the plumbing and electrical items come in very handy. Our little cabin in the woods has been my place to recharge and reboot for many years.
A refreshing crowd-pleaser Our little California coastal town had a hot spell for several days. Usually when the central valley heats up, we get fog and the sun often doesn't come out until noon. So, I enjoyed the heat and the sun and decided to make a refreshing German beverage called Erdbeer Bowle for my book club meeting. I had made this once before during one of my summer parties and it was an absolute hit. Everybody loved it. When I was recently in Germany, we celebrated May Day in our village with May wine (Mai Bowle). Read more about my trip on Wanderlust. May wine is an old, traditional beverage brewed with Sweet Woodruff (Waldmeister). Another one of my favorites when in Germany is Berliner Weiße, beer mixed with Waldmeister syrup. It's absolutely delightful when sitting in an outdoor cafe on a hot day. Having never come across Sweet Woodruff here in the US, I made strawberry punch (Erdbeer Bowle) instead. It is also very refreshing and sets a festive mood for an enjoyable gathering. There were six in our book club and we drank it all! I had started with only one bottle of wine, but added another later. To keep it cold, I freeze a large block of ice. Be creative when choosing a container. I used a large flower vase. Enjoy! This punch is refreshing, easy to drink , and everybody loves it You can easily increase the yield by adding an additional bottle of wine for 16 servings, or double the amounts (use two bottles each of wine and sparkling wine) for 24 servings. Adding Grand Marnier or orange flavored liqueur is a matter of taste. For an alcohol-free version substitute white grape juice or apple juice for the wine, and sparkling water for the sparkling wine. Adding lemon verbena or mint will also add some different flavors. Try making this punch with peaches or raspberries.
O Solo Fantastico For years, our family has been eating artichokes. They grow here on the foggy Pacific coast in northern California and the farmers will sell them in the markets when they are freshly picked. For me, they have always been a delicacy. I usually cook them, cut them in half, and clean out all the hairy stuff with a spoon. Then I drizzle my best olive oil and balsamic vinegar over them with a sprinkle of French sea salt and some freshly ground pepper. These make a healthy appetizer for a rich meal and a wonderful snack or lunch the next day. My husband likes to eat his artichoke with mayonnaise. Bless the Italians for their wonderful food. This recipe is to die for. The Italians like to serve vegetables " al forgo," which means baked in the oven. The artichokes are stuffed with a mixture of breadcrumbs, fresh mint, nuts and olive oil and then baked in a seasoned broth. I made this recipe twice and the first time I just devoured one after I finished taking my photos. Years ago, I found this recipe in an insert of a German magazine devoted to Italian cooking.
Marrakech is called the pearl of the South with its rich history and ancient passages that transport you back in time, and challenge your senses in every way, shape and form. This imperial town is like no other, with has something to offer for every traveler. One moment you're dodging motor scooters or donkey carts, and the next moment you are in a modern rooftop cafe drinking mint tea or cappuccino. It is sheer madness and joy at the same moment, overwhelming and fascinating. I loved it. All the differing cultures and elements seem to get along with ease. Strolling through the Medina with walls that are hundreds of years old is like walking back in time, yet life continues much like it has for the past thousand years. One of the most pleasurable things to do in Marrakech is to walk around the seemingly endless maze of markets in the old part of town. It is easy to get lost. Every section has its own specialty such as spices, leather, kaftans, pottery and jewelry. The leather section was the most fascinating for me. Here, hides were being tanned and leather goods produced on the spot. The tanners have been here since the city was founded. One moment, there is the pleasant smell of rose oil in your nose, and the next moment you are knocked out by the foul, pungent smell of animals or hides being processed. I was fortunate to spend five exciting days in Marrakech. It was a great trip full of new people and new impressions. This trip awakened all my senses, introduced me to a new culture. I saw beautiful gardens and buildings, but most of all, I felt like I was transported back in time into a different world. I have to thank my friends, Dietlinde and Monika, for this wonderful experience. Vielen Dank Ihr Beide.
A secret weapon for the common cold—a delicious prescription I always add dried shiitake mushrooms to the broth, I have added astragalus root pieces (a folk remedy for colds and upper respiratory infections) and ginger. The secret here is in the broth. I freeze all my mushroom stems and leek greens from previous meals. When I'm ambitious, I add a whole chicken, but that takes longer, so lately I've been adding chicken pieces. For this soup, I add a whole leg (breast is fine) and three chicken wings.
Here I am sitting in the middle seat of an airplane for almost 11 hours flying to see my 91-year-old mother in Germany. Originally, I was going with my husband to Paris for week. We had rented an apartment and we were going to have fun in this beautiful city that we both love. Paris is our personal Disneyland. We go for the food, the arts, the parks—and the city. Instead of strolling through the Tuileries gardens and recovering from jet leg by soaking in the sun on a bench, I am taking a solo trip to Germany to care of my mother who fell and is in the hospital. My heart did not allow me to do otherwise. Both my husband and I are very sad and disappointed. Could I really admire my favorite paintings and sculptures while my mom was being restrained? I could not. Could I savor the culinary delight that Paris offers while my mom was confused and needed help? I could not. When I moved to the United States many years ago, I had no idea of the complications that would arise years later. I love my new home and country. It has brought many joys and a wonderful life. I am grateful and thankful for that. Thankfully, I have a brother who made sure my mother in Germany was well taken care of. I help, and visit as much as I can. At this point in life, my mother needs more help and support. Until now, she has survived with the help of many people she lived with on the farm where she was born—both fortunate and lucky. But now it is getting complicated. This year, spring has come early to northern Germany. Looking out of my mother’s hospital room, there is a huge tree covered with pink blossoms. White asparagus is being harvested and sold, which is usually a May event. When I was here last year, it snowed the entire month of April. While in Germany, I ate in the cafeteria at the clinic and rehab center my mom was . I was thankful for the often decent food. I was also lucky enough to have a Tegut grocery store (similar to Whole Foods) on the way to the hospital. My girlfriend, Monika, not only provided me with support and help in the German medical world (which is excellent by the way), but also cooked some delicious meals for me. Bless her kind and gentle heart, a true friend. There were no gourmet meals, but I managed to find some great cheese, bread, and of baked goods (of course). Those little bakeries in Germany are my favorite. Here are some of my favorites:
The last meal I prepared for my mom was white asparagus, which is in season right now and being sold at the local farmer’s market. My mom loves her asparagus with boiled potatoes, melted butter or hollandaise sauce, and ham.The local butcher shop had some great ham and packaged hollandaise sauce that was excellent. She enjoyed her meal.
Should you be so lucky and find fresh white asparagus, make sure you peel it correctly. Some people peel the asparagus twice just to make sure the woody outside is gone. So, don’t skimp on peeling away the outside. There are asparagus peelers in Germany that work beautifully. I did not peel away enough this time at is was annoying when I ate the asparagus. My blog has a recipe for white asparagus soup. While in Germany, I had a beautiful salad with an oil and vinegar vinaigrette, asparagus, strawberries and goat cheese. After six weeks in Germany and a glorious trip to Marrakech, I’m back home in Santa Cruz. It feels good and I’m getting used to my normal life and enjoying it. |
WELCOME TO SUNNY COVE CHEFThank 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. Categories
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February 2024
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