The New Year has finally arrived. I think all of us are ready to move on and we all hope for a better upcoming year. I am also hopeful, because two of my friends have been vaccinated for the virus. I am going to sign up for a trip to Sweden in July. Let’s keep our fingers crossed and hope for the best. That is really all we can do. And yes, there are days where I would like to hide under my blankets.

What kept me sane last year has been cooking. I have tried many different recipes. Some of them I shared with friends and neighbors by dropping off the food at their door. For Christmas my husband came home with a 4 rib standing rib roast from Costco. I had made prime rib before but this time I wanted it to be perfect because it was an expensive roast. Personally I prefer braised meets but everybody else loved this roast. It fed the three of us for many days  and even my son’s dog enjoyed some of it. My son delivered several meals to friends and neighbors.

​The Recipe:

Ingredients:
​
11 ½ lb USDA prime rib ( 4 ribs)
2-3 TBS kosher salt 
2-3 TBS pepper 
1-2 TBS garlic salt

 Directions:
I seasoned the meat with kosher salt, pepper, and garlic salt and put it in the fridge uncovered for 3 days. Do not skimp on the seasoning.
The third day I let the roast come to room temperature for 4 hours. I then put the roast on the bottom rack in a cold oven and turned the heat to 250 degrees. The internal temperature of the roast was 118 degrees after 3 hours in the oven. I turned the oven off and let the roast sit in the oven for 3 hours. When I took the roast out the oven the internal temperature read 130 degrees. My husband cut the bones off which we reheated a couple days later in a 500 degree oven. The meat was perfect.

I made gravy from the juices and some beef stock. I served the roast with mashed potatoes, red cabbage and horseradish sauce. My girlfriend Susanne made creamed pearled onions, and they were delicious and went nicely with the rest of the meal.  

Why am I posting this now? I will need a reference for the next time I make this roast. It took some research on my part to come up with this recipe.
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​If prime rib is too expansive for your budget and if you are like me and prefer braised meat try Susannne's German Rouladen  ( beef roll ups ). These Rouladen are full of flavor and are perfect for a chilly winter evening.

A local web designer is going to redo my blog. I hope it will all work out. I am a little nervous because this is my baby. While my blog is being redone I will enjoy reading all your blogs and stay in touch that way. 

May 2021 be a better year for all of us . 
Guten Appetit!
Recipe by © sunnycovechef.com 
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Christmas and the New Year are just around the corner. Since we can’t have our usual Christmas activities with friends and family maybe this is the time and the year to enjoy some peace and quiet, to be reflective, to light a candle and find things that make us happy.
​ I am trying!

I am decorating the house for myself (my husband and son could care less) by putting up a few things that weren’t stored in the attic. I bought some new things at a local store just to support them. Several nights ago, I watched the sunset with my German girlfriend who lives next door. We shared some Glühwein (mulled hot wine) and we had fun sitting in her garden. I am trying out some new cookie recipes and was pleased with these apricot chocolate biscotti. It is a real treat to dip one of them into my morning coffee or afternoon tea. The biscotti are chewy with the fruity flavor of apricots and orange flavored semisweet chocolate. I am happy to add them to my baking arsenal and make them again.

These little  gingerbread house ornaments make a great project for children. A warning though, cutting the graham crackers for the tiny house ornaments can test your patience.

I am contemplating making my French country pâté, giving a little to my friends and freezing some. Instead of taking it to a party I can have it for lunch.

If you are looking for cookie recipes, here some suggestions: gluten free hazelnut meringue cookies, or Basler Brünsli, made with chocolate, almonds and some Christmas spices.

Thank you my friends in the blog world for the all the entertainment and encouragement I get from reading your posts and comments. It makes me feel connected and takes some of the loneliness of isolation away. Happy Holidays to all of you. And may you find peace in these turbulent times. I am sure all of us are ready to say farewell to 2020 and welcome 2021 with open arms.

Its been a while since I posted and I do apologize. After breaking my ankle in Budapest, my spunk and motivation left me. During my recovery, I was entertained by your blogs and reading them helped me a great deal. Speaking of recovery, I am walking again and I am thankful for every tiny step I take. The last part of my recovery seems to be the hardest, as I am impatient by nature and eager to move on. But I can’t. I have to take it easy, because if I don’t, I am back in bed with my foot elevated, watching Netflix or YouTube. I also had some emotional issues to deal with, like a post-dramatic depression, upon realizing the danger I had been in and its possible consequences. ​

But it is a new year, a new decade, and with it comes new beginnings. I am ready to move on. I am starting to cook again and I am enjoying it. I had planned to make a goose for the holidays, but instead my dear friend and neighbor, Susanne, invited me for Christmas dinner. She made her famous Rouladen (stuffed rolled beef), a German tradition for the holidays. I was in culinary heaven.

I was looking through my Christmas baking folder for some inspiration (which I need desperately these days) and came upon a recipe from a 2002 Gourmet magazine issue. I had written “excellent” on the recipe. Last year, I made a a similar cookie recipe from Luisa Weiss’s Classic German Baking called Baseler Brunsli (click here for the recipeBaseler Brunsli). Both these cookies belong to the family of Lebkuchen. You can find many different recipes for Lebkuchen throughout the German-speaking countries. Lebkuchen is a blanket term for German gingerbread, and this particular recipe is a smoother and more cake-like version, with a hint of chocolate, hazelnut and almond too. I love them because they are not overly sweet, but my American family is not a big fan of this tasty treat. They will go for the sweeter shortbread, sugary kind of cookie. That’s why I bake a variety of different cookies, put them in my tins and have one I like in the afternoon with my tea.

This year will be a special Christmas because my niece and her husband are visiting from Germany. It doesn’t happen very often that I get to celebrate with my German family and it is always very special to me when they come to my home in California. So, I am baking and decorating as much as I can. Check out my post from 2016 with most of my family’s favorite cookie recipes. (click here)

If you feel like a savory treat for the holidays, try my country pâté. It’s a great party pleaser.(click here )

I have been cooking and baking with persimmons for years. Read more about persimmons and the recipe for my persimmon bread on a previous post (click here).

Each year, I can't wait to make this chutney. The recipe comes from a twenty-year-old local newspaper clipping. The chutney is great with a variety of different foods. This year, I am going to make it part of my Christmas cheese board. It is also great with fish, on duck breasts, or with any food you can think of. In the photo above, I am serving it with my muffin quiches without a crust . These quiches make a healthy snack. (click here to get the recipe)

How can it already be Thanksgiving again? Time flies by so fast, it's scary. During previous years, we often traveled. I remember the duck dinner in Prague and the beautiful week in Rome where we had pasta for Thanksgiving. This year we are going to our little cabin in the Sierra Mountains to celebrate with my sister-in-law and her family.  It's going to be low-key and relaxing, especially since my brother-in-law will barbecue the turkey and my nephew is a great cook.  For Christmas, I will have a full house since I will celebrate with my niece and nephew from Germany and my American family. I am always very happy when I get visitors from Germany because it's during the  holidays when I miss them the most.
When it comes to Thanksgiving, each family has their treasured recipes that have been passed down from generation to generation. There is Aunt Mary's jello salad and the bean casserole from your grandmother.  And let's not forget sweet potato pie. Tell me, what are some of the recipes you make each year?  My family tradition is my red cabbage which is liked by everybody, so I will be making it again this year. Click here for the recipe.

Years ago, when I was a vegetarian, I would cook everything but the turkey. The centerpiece would be my stuffing served with mushroom gravy. I apologize for the poor quality of the photos, but they are all from previous Thanksgiving posts. I have been making this shiitake and chestnut stuffing as long as I can remember. Click here for the recipe.

If you are looking for a juicy small bird for Thanksgiving, check out my recipe for dry-brined turkey with silky gravy. I will be making this one for Christmas. Click here for the recipe. 

For me, sauces and condiments are just as important as the bird. My cranberry ketchup is a wonderful addition for the holidays and I make it every year. Here is a link to the recipe. 

For those of you who don't want to tackle a whole bird, I have a recipe for turkey parts. Here, I brine the parts overnight, which makes for  juicy and tasty turkey.  If you are interested, click here for the recipe.  

​Toasted, roasted, baked and done! I hope your Thanksgiving is lots of fun.
​Oh, one thing, don't forget to give your compliments to the chef, and help with the dishes afterwards.
 Wishing you all a relaxing Thanksgiving feast with good food, family and loved ones.  May your home be filled with laughter and happiness.

My girlfriend and I had this fabulous waffle with fresh fruit, ice-cream and fruit sauce in our favorite Italian Ice caffee in Northeim.  Our village is also near Göttingen, an old university town with the greatest Konditorei  (bakery) ever. Cron und Lanz has been baking delicacies since 1876. You get the best cookie ever when you order coffee or tea, as well other treats. I could not get enough this time and found a reason to get something from them every day.

After the village, I went to Lüneburg to visit my niece and her husband. While there, I went to the Christmas markets and a remarkable brewery museum. It was in an historical Sud house of an old brewery that started in 1485. Lüneburg is the cutest postcard-perfect German town.

Then my niece and I spent a wonderful weekend in Berlin. Since she is often in Berlin on business, she took me to all her favorite places. My young friend, Tara, also lives in Berlin and they had a great time together.

I made my chocolate walnut pie using pecans instead. It’s a great dessert that can be made days ahead of time. I will serve it as dessert when I make my cioppino  dinner.

One of my favorite treats is my fruit and chocolate bark. This year, I used whole hazelnuts and yellow raisins mixed with some dried cranberries. I bought a very expensive bark like this not long ago. I used roasted hazelnuts from Trader Joe’s. It was a cinch to make.

Another favorite cookie of mine is the Austrian Kipferl, a crescent-shaped pastry, which is an ancestor of the French croissant. I rolled them in my homemade vanilla sugar.

A  friend’s son gave me boxes of persimmons from his gorgeous tree. I made my persimmon bread and persimmon chutney, which took some trial and error. I will post the recipe in 2018

Did I say 2018? The passage of time amazes me and seems to go by faster the older we get. I like this quote from Heather Babcock, “ Time doesn’t really march on. It tends to tip-toe. There is no parade. No stomping of boots that it is passing. One day, you turn around and it’s gone.“
And with that, I wish all of you holidays that are peaceful and tranquil, filled with love, warmth and good food. A special thanks to all the people (I am amazed at how many of you there are) who are taking the time to visit my little blog. 

Fröhliche Weihnachten and may your New Year be filled with hope and happiness.

​If you  click on the highlighted words you will get to the blog posts and recipes.

Of course for me it is not turkey day until I have cranberry sauce,   chestnut stuffing, and a lot of gravy.

My husband and I spent a weekend in our little cabin in the Sierra Nevada. I love to cook in my tiny kitchen so I decided to make him and his oldest friend an early Thanksgiving dinner because I am leaving for Germany on Sunday.  On Thanksgiving I probably will  be eating duck instead of turkey. I was pressed for time and used a bread mix for the stuffing and bought peeled and roasted chestnuts. By not having to roast and peel chestnuts my stuffing was easier to make. 

Even though I often use prepackaged broth for my turkey gravy and stuffing I prefer to make my own. This can be done weeks ahead and frozen. In my humble opinion a homemade broth  will make or break the gravy or stuffing. When I do a whole turkey I use the stomach and gizzard from the turkey for the  gravy. This time I  bought turkey wings. I always freeze all my leftover green veggies like the white leek ends, the tops of green onions, mushroom stems, and other greens to use in my stock. It’s great for any stock. I made the sauce while the turkey was cooking and added the pan juices later.  

Of course you can check out my whole turkey recipe which I have been making for years. If you have time try my cranberry ketchup, it is great on leftover turkey sandwiches. Oh, and don’t forget to freeze some extra packages of cranberries so you can have a feast in May.
I wish you all a relaxing and peaceful Thanksgiving with a lot of good food and company. 

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My husband’s favorite cookies are the biscuits de Noël (French sable cookies), they are sugary and remind him a little bit of his mother’s sugar cookies minus the frosting. The recipe comes from Clotlide, who lives in Paris and has a lovely blog called Chocolate and Zucchini.
Click here for the recipe.

My girlfriend, Marie, likes my hazelnut meringue cookies. Click here for the recipe.

Fruit and Nut Chocolate Chunks. No  cooking required. Click here for the recipe.

These Blueberry Mini Muffins are my son's favorite. Click here for the recipe