Friday, August 18, 2017
Schnitzeling should be a verb. I like to schnitzel everything. Celery root, cauliflower, eggs. I also like to switch up the coating ingredients, using everything from cornflakes to pretzels and potato chips. I've even made a schnitzel casserole once.
Since I haven't gotten hate mail yet from schnitzel purists. Here I go again.
Red beets are my schnitzel victims this time. And because I couldn't just make any old crust, I decided to use almonds. The result is a nutty crunchy vegetarian schnitzel with the earthy taste of beet.
There are so many ways to serve this beet schnitzel. I was a bit lazy with this post in not offering a dipping sauce. Apologies.
Wednesday, August 16, 2017
I admit I struggled a bit with this recipe. The most of which was I made the base before I realized both sets of the ice cream making attachments for my kitchen aid mixer were back in the city and I was in the country.
I almost gave up and converted the mixture to a granita. My husband eventually showed up to the rescue from the city with the proper attachments and all was put to right here in blogland.
Mandarin orange and fresh basil make a great marriage. Who knew? Not me, until now. The citrusy, tangy mandarine flavors blends perfectly with the sweet savory taste of basil. I added some mandarin zest to the sorbet for an extra kick. You can easily leave that step out.
Monday, August 14, 2017
Tender, juicy, garlic studded and seasoned chicken breasts are wrapped in potato spirals then pan fried to crispy perfection.
You can get creative with this dish. Stuff some spinach, kale, herbs or cheese between the chicken and potato parts.
I garnished this dish with rosemary but you can use any fresh herb you prefer or have on hand. Fresh thyme, basil or tarragon would also be nice option.
If you don't have clarified butter on hand, you can make your own very easily. Recipes for clarified butter are found here and here.
You will need a Spiralizer or a similar device to make this dish. This is a kitchen gadget that cuts vegetables into long continuous ribbons. On most of these gadgets there are several blade options. For this dish, you want to select the "thin spiral" option or something similar.
Friday, August 11, 2017
I was excited when I saw this month's recipe from King Arthur flour's Bakealong challenge. I have never made focaccia bread. It has been on my list to try for a long time. Focaccia is on my top 10 list of favorite breads.
I was also excited to see I already had all the ingredients on hand in my pantry so I made this bread the day after it was posted. Couldn't. Wait. This recipe is for a traditional version topped with olive oil, large grain salt and rosemary.
I followed the recipe exactly, except I substituted fresh rosemary from my garden for the dried called for in the recipe.
Wednesday, August 9, 2017
Somehow I always forget about blackberries until I see them in the market. Once I spot them, I am itching to create something with them. blackberries. The forgotten inspiring berry. I resisted buying them because I didn't have a solid idea on how to use them.
Awhile back a strawberry version of this torte in one of my German cooking magazines caught my eye. They had me at "stracciatella", my favorite gelato flavor. Creamy goodness laced with shaved chocolate. What's not to love? A genius invention in my book. So I marked the recipe intending to reinvent it with a new flavor. Then I forgot about it.
A recent trip to the market had those blackberries waving at me "hello! Remember us?" and finally the penny dropped. They were waiting to be stracciatella-ized.
Monday, August 7, 2017
Reibekuchen or Kartoffelpuffer are a common street food in Germany, often found at festivals and Christmas Markets. These German potato pancakes or fritters are a favorite of my husband. We often indulge in one in the rare occasion we are visiting a Christmas market together. Unlike me, he's not a big Christmas Market goer.
Most of the time we eat them with applesauce or a creamy garlicky sauce. Instead, I went all fancy schmancy and made a special sharp tasting pesto from radish greens, garlic and almonds. This radish pesto recipe is also a great way to use up those radish greens. I always feel guilty about throwing out.
The radish pesto is strong so you only need small portion to pair with the pancake and the spicy flavor goes perfectly with the crunchy golden potato pancakes.
Friday, August 4, 2017
This summer it's all about switching sides. In the recipe department, I mean. Sweet to savory and savory to sweet.
Pfannkuchen went from sweet Rhubarb to savory one-pan steak salad versions. Knödel went from Lemon Roast Chicken over a Bed of Knödel to this pineapple coconut rum version.
Please excuse me while theater roots are showing. I often listen to show tunes while working away in the kitchen and the songs somehow become about food. Instead of the obvious Piña Colada Song, this was running through my brain... It's Knödel's Turn, like Rose in the musical Gypsy.
Knödel's talkin' loud.
Knödel's doin' fine.
Knödel's gettin' hot.
Knödel's goin' stong.
Knödel's movin' on.
Knödel's all alone.
Knödel's doesn't care.
Knödel's lettin' loose.
Knödel's got the stuff.
Knödel's lettin' go.
Knödel's got the stuff.
Knödel's gotta move.
Knödel's gotta go.
Musical theater interlude over. On to the dish.
Wednesday, August 2, 2017
Like the American version, German pancakes or Pfannkuchen can also be sweet or savory. I had fun creating these sweet Rhubarb Basil Pfannkuchen. It was time to test drive a savory variety.
And why make a bunch of boring old round pancakes when you can make a whole sheet cake version? One pan meals are the best.
This version uses sliced pan fried steak scattered over an oven baked pfannkuchen laced with shredded gouda cheese and studded with colorful mini tomatoes. I added some spring mix salad for color and vitamins. The whole pan is drizzled with a creamy chive dressing.
Monday, July 31, 2017
Somehow I have made it to the end of July and not harvested and used a fraction of the bounty from my herb gardens.
When I saw this recipe in an old German cooking magazine I was reminded of that fact. Also I was reminded how much Germans love and use yogurt in their baked goods.
This bread is delightful. It has enough heft and a lovely crunch crust to pass as heartier fare. However, the taste is tangy and laced with the lovely flavors of mixed fresh herbs. The rise time on this beauty is relatively shot, only one hour total. However, If you do not want to deal with waiting for bread to rise, try adding herbs to this No Rise Oatmeal Yogurt Whole Wheat Bread.
I made up my own mix of herbs based on the abundance in my garden. Use whatever you have on hand, whatever you can get your hands on or what you can beg from a neighbor.
Friday, July 28, 2017
Forget pairing coffee and dessert. You can now skip the beverage and go straight to this tart. The espresso is built right in. Just in time for the weekend, a chocolatey, espresso creamy filling wrapped in a thyme spiked dough.
I saw a version of this in a German baking magazine and decided to groove it up by adding fresh thyme to the crust. A good move it turns out in the flavor department. Also a great use of all the fresh thyme flourishing in my garden. Win. Win.