Cooking and travel blog by Gerlinde de Broekert

Celeriac and Apple Soup with Dungeons Crab

1/30/2020

It’s the end of January 2020—a new year and a new decade. I never thought I would make it this far. But here I am, thankful for being able to walk again and living in this beautiful area called Monterey Bay. There are so many wonderful things to do and to see, the endless Pacific Ocean, the mountains with their valleys and so much more. I have lived here for over 30 years and I haven’t seen everything—even though I have tried. I always look for new inspiration and new things to do and eat. A free magazine called edible Monterey helps me find new ventures in food. That’s where I found a new soup recipe using celeriac root, one of my favorite winter vegetable.

This soup is very similar to my creamy vegetable soup, called Krabbensuppe from the city of Hamburg, Germany. While my German version has different vegetables in the soup to complement the tiny shrimp from that part of the world. The celeriac soup in edible Monterey has apples, onions and celeriac root, seasoned with a hint of masala.

The soup by itself is delicious. I had some leftover for breakfast. But to bring it to the next level, add fresh Dungeness crab meat sautéed in browned butter. It makes it an elegant and special dish for any occasion. When I made it, I served it with crab cakes on a salad with citrus dressing. It was one of the first meals I cooked for my husband after I recovered. To all my friends who don’t have Dungeness crab available, I think lobster or shrimp would be great, maybe even scallops. It would make a special Valentine’s Day dinner.

Here are some other celeriac root recipes.

This ginger shrimp celeriac root salad makes makes a great lunch or light dinner

A creamy vegetable soup made with carrots, celeriac root, leeks and potatoes and topped with bay shrimp. In Germany this soup is called Krabbensuppe . Krabben are tiny shrimp from the Nordsee. I make this soup all the time and everybody loves it.

review the recipe for celeriac soup with apples and dungeons crab

review the recipe for crab cakes

review the recipe for ginger shrimp salad with celeriac

recipe for creamy vegetable soup with bay shrimp

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Fresh Apricot Salsa with Poached Halibut

7/8/2019

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Apricots are in season and it’s time to make my favorite recipes and discover some new ones and that is exactly what I have done for the last couple of weeks. On our way home from the Sierras I bought several pounds of apricots from a fruit stand in the Central Valley of California. They were not quite ripe so I put them on a cookie sheet in my cool downstairs bedroom. They ripened quite nicely and I ended up with some juicy apricots.

I had dreams of making my delicious apricot jam or my apricot dumplings but I didn’t. Instead I was searching for new recipes. I found some but wasn’t real happy with them. In my opinion one cake was too sweet and the other was not as good as my German apricot cake or my apricot blueberry cobbler. Click on the photo below for the recipes.

After looking through some of my cookbooks and folders I came upon a recipe that caught my attention, poached halibut with apricot salsa. Sunset magazine published this recipe in 2007. I was a little hesitant to poach the halibut, but it was perfect and had an amazing texture and the apricot salsa was a perfect condiment for the halibut. This meal makes an elegant lunch or dinner, especially on a hot summer day. I served it on lettuce with some avocados. I can also imagine making this salsa with peaches or plums.

I am disappointed that I didn't get to make my roasted apricot sorbet, my apricot dumplings, or my apricot jam. Hopefully I will catch up next year. Click on the photos for the different posts and recipes. Have a happy and healthy summer, my friends.

click here for the recipe of apricot salsa and poached Halibut

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Spicy Dungeness Crab Cakes

3/19/2019

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These crab cakes have a little spice with a kick and are a delicacy, especially when they are made with our local Dungeness crab. I usually buy one or two freshly cooked crabs and my husband cleans them meticulously, pulling out every little tidbit of crabmeat he can find. What a nice guy. Normally, we have crab with a salad and some fresh crusty bread. It is the perfect meal with a glass of Chardonnay. Life during crab season is good.

Then I came across an old page from my beloved Gourmet magazine that had a recipe for Louisiana-style crab cakes. Of course, I had to make it. Crab cakes are a real treat for me and I often order them in restaurants. There are many varieties, as each region has its own way of making crab cakes and using their own local crab. I am still dreaming of Maryland crab cakes made with Maryland blue crab. The secret to any good crab cake is using big lumps of crabmeat that retain its form through the cooking process. That way, you will bite into mostly crabmeat with some added flavor.

There are all kind of sauces that are served with crab cakes. I like a good tartar sauce or a remoulade. This time, I choose to make crab cakes for dinner with creamed leeks, so I didn't need any extra sauce. There is nothing wrong with a citrusy green salad and a crab cake. I can envision making mini-crab cakes, served on lettuce with a dollop of tartar sauce. What is your favorite way to eat crab cakes?

If you are looking for another special dish to prepare, try my crepes with salmon and fennel filling. In Italy, this dish is called Cannelloni Ripieni di Salmone and the crepes are called crespelle. This could be an elegant dish to celebrate the arrival of spring especially when served with fresh asparagus.

How about something sweet that is easy to make and tastes good? Try this Italian shortbread tart called Fregolotta. Pretend you are eating a slice in a little cafe somewhere in Italy.

recipe for crab cakes

recipe for salmon and fennel stuffed crepes

recipe for fregolotta tart

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A week in Maui

2/11/2019

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This was a particularly special trip to Maui because my niece and her husband from Germany came with us. It was a wonderful week long vacation. Hawaii has always been my favorite tropical destination. The warm trade winds greet you as soon a you exit the airplane.

Continue to read about my Maui trip on my Wanderlust blog . Click here!

Cioppino

After all this traveling, I am ready to cook some food at home. Since it is crab season here in Northern California, it’s time to make my cioppino. Click here for the recipe.

If you need a more substantial meal that is absolutely delicious try my Jägerschnitzel. I just made this breaded pork cutlet with a creamy mushroom sauce and I enjoyed every bite of it. It's the perfect meal for a rainy evening. Click here for the recipe.

For dessert, let’s have something with chocolate. It’s February after all.

This is a German chocolate walnut tart with a shortbread crust. It is a chocolate lover's delight. Click here for the recipe.

These chocolate walnut delight bars are great for a crowd. The office will love you for these tasty morsels. Click here for the recipe.

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Slow Roasted Cherry Tomatoes

10/16/2018

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Fall is in full swing and tomato season is over. Here in Santa Cruz there are still some wonderful heirloom tomatoes at the farmers market. I savor every one of them, as I know only too well that pretty soon they will all be gone. Many of my blogger friends who grow their own tomatoes have posted some great recipes for canning and preserving them one way or another.

About three weeks ago, I picked my meager cherry tomatoes in my sad-looking garden. Since I was going away I needed to do something with them. Years ago I slow roasted some regular-sized tomatoes and I remember enjoying them. Being pressed for time, I tossed them with some herbs, garlic and olive oil and roasted them in the oven. The result was a delicious tasting treat that could be used in many ways. It’s perfect on a slice of baguette, in a salad or on a sandwich. The leftover oil is wonderful by itself.

For my second try I choose some store bought cherry tomatoes . They were not as good as the first batch because I think the skin of the tomatoes was too thick.

I used my farmers market vegetables for this delicious Mediterranean fish baked in parchment paper with anchovies, green beans, olives and tomatoes. This is an old recipe that I always enjoy making and it takes little time to prepare. It is a healthy dinner any time of the week.
Cooking in parchment paper is a simple and healthy way to steam food in its own juices and it seals in all the wonderful aromas. There is little cleanup afterward and you can be creative with the vegetables and fish.

recipe for fish baked with vegetables in parchment

recipe for slow roasted tomatoes

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Ahi Tacos with Tropical Fruit and Avacado Salsa

1/4/2018

41 Comments

I hope all of you have recovered from the holidays and are ready to tackle a New Year. 2018, can you believe it? I am speechless when I look at the number. I never thought I would reach this number but here I am, doing what I have always done. My body is telling me to slow down as the days go by faster and the years disappear. When I get engulfed by fear of the future I try to find my happy place and one of those happy places is my kitchen where I put on my apron on and start cooking.

Ahi Tacos with Tropical Fruit and Avocado Salsa

I don’t like to spend hours in the kitchen and be a slave but I love to play around and come up with something tasty. My Ahi tacos with tropical fruit and avocado salsa always reminds me of the Hawaiian Islands and I hope they bring you all some sunshine during the dark days of January.

The dish comes together quickly but needs to be prepared ahead of time. Everything needs to be cut and ready to go because it would be sacrilegious to overcook the Ahi. I usually get Ahi at Costco and I have never been disappointed. The first thing I prepare is the seasoning, then I make the salsa. I serve these tacos with some cut tomatoes, thinly sliced cabbage and black olives on the side. Nobody would object to some extra sour cream or créme fraîche .

review recipe

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About Life and Losss

2/23/2017

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As you probably all know, California has had a lot of rain over the last two months. But today the sun is shining and our neighbor’s fruitless plum tree is in full bloom. The beach is littered with everything that has washed ashore. It is time to collect some driftwood.

It rained and rained and rained some more. The trees fell to the ground and the wind was furious. I was lucky because I had electricity, so I cooked and cooked and cooked. I cooked a whole duck. I made a winter “farro" salad and tried a new recipe for hummus. I am working on these recipes, and will post them later. Cooking distracted me from the scarier and darker moments of the tempestuous weather. I was fortunate to be able to stay in my home and not having to evacuate like so many others.

Life is all about change and loss. What prompted me to write this was a sentence I read this morning from my blogging friend, Jo, at https://coastalcrone.com about being brave enough to change. At this stage in life, I have to contemplate changes I do not look forward to but have to face. And will have to deal with sooner or later. I usually push most of them aside. I prefer the joyful, well-lived life. Don’t we all.

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.

“Perhaps they are not stars in the sky, but rather openings where loved ones shine down to let us know they are happy.
--Charles Schultz

In honor of my friend, Gabriele, I would like give you the link to one of her favorite recipes: seafood pasta.

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Roasted Halibut with Butternut Squash Coulis , Edamame and Mushroom Sauce

5/27/2016

50 Comments

Pretend your are in a fancy, expensive spa and imagine being pampered with a delicious meal. I have been making this recipe for my health conscious friends for years using different types of fish. The butternut coulis and mushrooms are vegan and are very low in calories. For fish I have used whatever is available and fresh. Red snapper or cod are good choices. For this occasion I roasted some asparagus as an additional vegetable. This meal serves four with some leftover coulis.

Slow roasted Halibut with Butternut Squash , Edamame beans and Shiitake mushrooms

Butternut Squash with Edamame Beans and Mushroom Sauce Roasted asparagus

Butternut Squash soup Edamame Beans Shiitake mushrooms

I live in Santa Cruz where over half the population is vegetarian and some folks are vegan. This is the perfect dish because they don't have to eat the fish and all I have to do is substitute vegetable broth for the chicken broth. The coulis can be turned into a delicious healthy soup by adding additional broth. Last Saturday I invited some friends who were in a middle of a health crisis and needed a comforting and healthy meal. This one fits the bill. A good meal will let you forget about the problems and fears you are facing and enjoy the moment. For an appetizer, I served my baked goat cheese with fresh herbs and garlic. We sat outside enjoying the warm evening, dipping fresh baguette in our goat cheese and sipping a glass of 2006 Cabernet Sauvignon from Hewitt Vineyard which my friends had brought.

Baked Goat Cheese with fresh herbs and garlic

The meal was a great success. The halibut was a little overdone, so watch the time when you roast it. My friend’s immune system would not allow any uncooked fish. This is one dish I always plate before serving. I am sorry about the quality of the photos, it does not reflect the food. I have tried to photograph this several times before but what can I say?… I am a slow learner and I am not devoting much time to improving my photography skills. It shows! My dream is to take a workshop somewhere in Europe where I might improve my photography skills.

I had some fresh raspberries and blueberries in my refrigerator . For dessert I decided to make my favorite galette. Okay, this is where I chose not be too healthy and got some bitter caramel ice-cream from the Penny Ice-Cream Shop in Santa Cruz. These guys make the absolutely best ice cream ever. I loooooove the bitter caramel and yes, I know that vanilla ice-cream probably would go better with the galette. But I couldn't help myself. If you are ever in Santa Cruz and before you hit the beach, treat yourself to ice cream from this wonderful creamery. It is worth every bite.

Preview recipe for Roasted Halibut with Butternut Squash

Recipe for baked Goat Cheese with Herbs and Garlic

Recipe for Blueberry and Raspberry Galette

50 Comments

Crepes with Salmon and Fennel Filling

5/3/2016

49 Comments

This is an over-the-top salmon dish. Crespelle, an Italian pasta-like version of crepes, makes this a showpiece for a home-cooked meal. The Italians call it Cannelloni Ripieni di Salmone. With a name like this, you can’t go wrong. Crepes or cannelloni are filled with salmon, fennel, shallots, parmesan cheese, crème fraîche and basil. A lemony béchamel sauce puts it all together and creates a memorable meal to share with family and friends. Everything can be assembled ahead of time, which in my opinion is perfect for entertaining.

I found the recipe for the crestelIe in an old Gourmet magazine. I miss Gourmet! I think the crepes give the dish an elegant presentation and add flavor, but you can substitute fresh pasta made into cannoli. Although I have to say, I prefer the crepes.

First, I make the crepes and stack them between paper towels and cover everything with plastic wrap. The béchamel sauce can also be prepared ahead of time, but needs to be reheated before using and maybe thinned out a little. It will save you same time if you can have your fish monger skin the salmon and cut it into bite-sized pieces.

Spring is asparagus time and that is what I serve as a side dish. I cut off the woody ends and peel part of my asparagus. I massage them on a cookie sheet with some hazelnut oil (although regular olive oil is fine), sprinkle some salt and pepper on then bake it in a preheated oven at 375 degrees for 10-12 minutes according to size. I like my asparagus crunchy.

preview recipe for crepes filled with salmon

Fregolotta, an Italian giant cookie that is easy to make and the perfect ending for this special meal. Click here for the recipe.

I missed my last book club meeting because I was in Germany. As our next book, our group choose Shantaram by Gregory David Roberts, an Australian prisoner who escapes and lives in the underworld of Bombay. It’s a 936-page epic novel about living in the slums, romantic love, prison agony, criminal wars, spiritual gurus and mujaheddin guerrillas. It’s a huge novel that embraces every human experience imaginable, all framed by a love for India. It was an interesting but long read. I liked it.

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Won Ton Cups and Smoked Salmon

3/6/2016

36 Comments

This finger food has it all—it is healthy and low in calories (160 calories for three). Sesame wonton cups filled with smoked salmon, ginger, green onions and avocados. A showpiece at any cocktail party or whenever you want to serve a delicious appetizers.

In my last post, I wrote about my roasted eggplant spread that I served for appetizers at our first book club meeting. I also wanted to add some yummy-tasting appetizers with a wow factor to our meeting. It was like magic. I transformed good old won ton wrappers into the cutest little cups by simply brushing some melted butter over them and arranging them in a mini muffin pan to bake in the oven. How easy is that—and makes a great presentation. The only trick is that you have to own a mini muffin pan. If you don’t, maybe your neighbor or friend has one you can borrow. I deserve no credit for this idea, but my passion for collecting recipes does. This little jewel was hiding in my appetizer folder. It came from an old Sunset magazine.