Wednesday, June 28, 2017

Strawberry Ketchup



I discovered this winner of a recipe in one of my German food magazines. I had previous overlooked it and was delighted to find it when I was thumbing through the magazine for a repeat visit. Yay for saving old magazines. 


If you have time to make this for your upcoming holiday weekend BBQ, I highly recommend it. It takes a bit of work and ingredient gathering but worth it, I can assure you. 


This "ketchup" contains no tomatoes whatsoever. The base is strawberries, shallots and spices. The result is a deep, tangy spicy strawberry taste which would complement almost anything you can pull of your grill.

Monday, June 26, 2017

Nectarine Honey Lavender Tart


I'm all about quick and easy desserts for summer weekends. Whether it be drop bys or invited guests,  our deck is usually full.



I'm cheating  bit with this recipe using store bought puff pastry, but something's got to give when you have non stop guests and other people's parties to attend. Feeling entitled to cheat here. 

You seriously can't go wrong with ripe juicy nectarines. The most labor intensive part of this recipe is slicing them. Seriously.



Roll out the puff pastry sheet, toss the nectarine slices with honey and lavender buds, arrange them on the puff pastry, bake and you're done. 

Four ingredients people. Four.

Friday, June 23, 2017

A Day of Deliciousness and Delights in Haifa Israel


My recent trip to Israel was an incredible edible experience. After a TBEX conference in Jerusalem and a few days exploring that magical city, nine of us headed north on a press trip on a four-day culinary tour of Northern Israel. 



From our base in Haifa at the cushy Dan Carmel Hotel, we explored the Western Galilee, Haifa, Nazareth and the Carmel region.



The Dan Carmel Hotel, our hosts on our trip up north is perfectly situated on a hill overlooking the city and one of the most famous gardens in the world.


Wednesday, June 21, 2017

Fresh Classic Baguettes with Strawberry Butter: June's King Arthur Flour's Bakalong


This month's King Arthur Flour Bakealong is simply delicious. If you have ever dreamed of turning out perfect golden crusted tasty baguettes from your own oven, you have to try this recipe.




This recipe takes a bit of commitment and time to make but I loved learning new skills while completing some of the steps. 


First, you make the starter (a 14-hour resting process.)  Mixing, kneading and shaping the bread take a lot of additional rest and rise time. However, I would be lying if I didn't say when the bread came out of the oven, I wasn't giddy with satisfaction over the success of creating homemade baguettes. 



In full disclosure, this blog has no professional affiliation with King Arthur Flour but I'm learning new skills and having a ton of fun with their bakealongs keep me coming back every month. 

Monday, June 19, 2017

Coconut Mint Rhubarb Swirl Cheesecake


Raise your hand if you look forward to rhubarb season every year.  If you have never tasted rhubarb anything, you are in for a treat. 

I recently made a classic strawberry rhubarb pie for a United Nations spouse event we hosted at our home in Pennsylvania. I may have intentionally bought too many rhubarb stalks when I saw them in the farmers market. Way too many than I needed for that pie but always a good excuse to experiment with more rhubarb recipes. 

Not that I need an excuse. 


Some of my greatest rhubarb recipes are at the bottom of this post but let's talk cheesecake. Specifically this crazy flavor mashup cheesecake.


The cheesecake batter contains coconut milk and mint extract. The rhubarb is cooked separately with sugar, pureed and swirled into the batter. Garnishing the final product with mint leaves and coconut flakes amps up the pretty. 

Friday, June 16, 2017

Almond Crusted Eggs on a Sage Flower Herb Salad


If nut encrusted eggs are not a thing yet, they should be.  How did something this good escape me all of these years?




Hard boiled eggs basically get the schnitzel making treatment here. They are dredged in flour, beaten egg, a breadcrumb crushed almond combo and then gently pan fried in olive oil. An extremely easy process with a fancy looking result. 



My new Favorite Circulon Ultimum 9.75-inch Skillet made this recipe a breeze.

An extra large sage plant in my country garden recently burst into beautiful purple flowers. The flowers have a lovely sage flavor and are a perfect addition to summer salads. 

Wednesday, June 14, 2017

Chanterelle Dill Roesti



Fresh chanterelles and dill add a beautiful flavor to this traditional Swiss dish, a favorite of German-speaking parts of Switzerland. 

Traditional potato rösti are often served with apple sauce or a creamy dipping sauce. I would recommend both for this dish. For the creamy sauce, a garlic-spiked, curry or horseradish flavor with a sour cream base would work. Just mix in desired amounts of your preferred flavor into a cup of full or low-fat sour cream.




Chantelle mushrooms vary from Europe to the states. Generally, in Europe, they are much smaller in size, and some say, most flavorful. 

If you can find European style chanterelle mushroom for making this recipe, I highly recommend them. However, you can also substitute your favorite mushroom variety. Fresh mushrooms work best for this dish.

This recipe works as an appetizer or a main dish. to serve as a starter, simply miniaturize the size of the patties. 

Monday, June 12, 2017

Lemon Basil Beef Roulade



Aside from throwing hamburgers or the occasional steak on the grill, it can just be too dang hot in the summer to eat beef.  This recipe is a delicious alternative. The beef is thinly sliced so no change of meat overload. 


The star of this dish is the tangy lemon basil flavor accented with sweet port wine. If you can't find Black Forest ham, any smoked ham can be substituted, however, the more thinly sliced, the easier it will be to work with. 
If you like, you can leave out the ham entirely, although it makes the end result more flavorful.


Friday, June 9, 2017

Orange Fennel Scallops


In full disclosure, for the past 20 years, I have not eaten anything that comes from the sea. This was not always the case. Before my self-imposed seafood ban, I loved scallops. Specifically, sea scallops.




One consequence of my seafood aversion is there are little to no fish or seafood recipes on this blog. I do however, have a few hits to share in the next months. 

I originally found a version of this recipe in a German cooking magazine. Even a non fish eater like me had to bow down to the flavor combo.



In this recipe, large juicy sea scallops are seared in extra virgin olive oil and served on a bed of caramelized fennel-accented with the bright citrus flavor of fillet orange slices. 

Wednesday, June 7, 2017

Ramp Cherry Tomato Tart with Parmesan Crust


Ramps are getting very scarce at the markets so this is my last ramp recipe offering for the season. I offer up a tart wth a fabulous flavor combination. The parmesan crust cradles a luscious mascarpone cream flavored with fresh ramps studded with caramelized red onions and fresh sliced cherry tomatoes.



Yum doesn't even begin to cut it. I don't what feature of this tart I like best, the garlicky cream, sharp cheesy crust or the colorful sweet-sour sting of the fresh tomatoes.