- Wednesday dinner, Sarah Wiener's Speisezimmer: Service a bit rocky at first, got better after the new guy moved to do something else. Food mostly quite good aside from one of the components of the game zweierlei being pretty dry.
- Thursday lunch, Sian: Very nice noodle and wonton soups and teas. Gotta make pho again. Thing to make: green tea brewed with a bit of ginger and lime leaf
- Thursday dinner, Dos Palillos: We walked by a couple of times and this place looked so right, online reviews sounded good, so we gave it a try. 16 courses of small-plate pan-asian goodness. Only one miss in the whole batch (the sunemono, which somehow didn't come together). Wow.
- Friday lunch, Curry 36: Gotta eat currywurst in Berlin! Curry could have been more intense, but good sausage and fries.
- Friday dinner, Renger Patzsch: Service was somewhat overwhelmed (not helped by the fact that we were in the back room), but they were friendly about it. Food very enjoyable.
- Saturday lunch, Dolores: California-style burritos in Berlin. :-) We enjoyed them.
Saturday, October 30, 2010
Tuesday, October 26, 2010
It's getting to be soup season! yay!
Posted by Greg Landrum at 6:49:00 AM
Monday, October 25, 2010
A relatively simple one since the kitchen of the vacation house was rustic.
Posted by Greg Landrum at 6:41:00 AM
Saturday, October 23, 2010
Things I made for my "pre-birthday" celebration in the Schwarzwald this weekend:
- Bread and butter pickles: recipe from Quick Pickles; I used half the sugar and fennel seeds instead of celery seeds (since I couldn't find celery seeds). Great success here.
- Pickled butternut squash: recipe from Quick Pickles; I used half the sugar and thinly sliced the squash instead of dicing it. The thin slicing is a big bonus for this recipe.
- Quince mustard: inspired by several different recipes. Technique: scrub a quince then quarter it and remove the core. Chop into 1-2cm pieces and simmer those in water to barely cover until soft; puree. Add some brown sugar. Combine some of the quince puree with powdered yellow mustard, whole brown mustard, some cider vinegar, and a bit of salt. Let stand in the fridge overnight and then add more of whatever is required to make it right.
- Almonds toasted with olive oil and then seasoned with salt and cumin
- Cashews toasted with olive oil and seasoned with salt and piment d'espelette
- Chili with lots of beer: from Thrill of the Grill.
- A big tray of cornbread: standard recipe, doubled.
- Bean salad: green and wax beans cooked until crisp-tender then tossed with minced spring onion, diced Schwarzwalderschinken, parsley, white balsamico, and olive oil.
Posted by Greg Landrum at 6:20:00 AM
Friday, October 22, 2010
Inspired by our visit to Stucki, I picked up a copy of one of Tanja Grandits' cookbooks that contains recipes that mostly have a chance of being doable in a home kitchen. Last night I tried a first recipe from there: watercress panna cotta topped with a chantarelle-haselnut tatar. The recipe is good and not overly much trouble to make, but next time I do something like this I will definitely replace the cream with plain milk: otherwise it's just too heavy for my tastes.
Posted by Greg Landrum at 5:18:00 AM
Wednesday, October 20, 2010
Tuesday, October 19, 2010
This is a recipe from Big Flavors that I've made before (though it doesn't seem like it was really so long ago). Deviations from the recipe this time: I used just leg quarters instead of the whole chicken and instead of doing a 2Tbs paprika and 1Tbs cayenne I did 3Tbs hot paprika.
Posted by Greg Landrum at 7:14:00 AM
We had a couple of nice bunches of lemon balm from the biokiste and not much idea what to do with them. My first idea was to make a panna cotta infused with the lemon balm instead of vanilla. I think this probably would have worked, but then I decided that Bittman's buttermilk panna cotta recipe sounded really good too; so I tried buttermilk panna cotta with lemon balm.
Monday, October 18, 2010
Sunday, October 17, 2010
The sweet and sour pork recipe from Land of Plenty is becoming a favorite. To go with it this time I made stir-fried corn and green peppers. This is also from Land of Plenty, and was quite good, but there's nothing about it that really jumps out and makes you say "chinese".
Friday, October 15, 2010
Thursday, October 14, 2010
Wednesday, October 13, 2010
Tuesday, October 12, 2010
Sunday, October 10, 2010
Cook chopped garlic, diced hard salami (I used venison salami), fennel, kohlrabi, and carrots in olive oil until the carrots soften a bit. Add rinsed barley and some vegetable bouillon, bring to a simmer, and let cook until the barley is ready to eat.
Saturday, October 09, 2010
Thursday, October 07, 2010
Posted by Greg Landrum at 9:31:00 AM
Tuesday, October 05, 2010
There was topping leftover from Saturday's Zwiebelkuchen that needed to be eaten. This is what I came up with:
Posted by Greg Landrum at 6:30:00 AM
Monday, October 04, 2010
Ah the joy of beans and greens! :-)
Posted by Greg Landrum at 6:20:00 AM
Sunday, October 03, 2010
It's the time of year when at least one zwiebelkuchen needs to be made to go with the Federweisser that's available.
Posted by Greg Landrum at 6:14:00 AM
Saturday, October 02, 2010
Not chosen for the alliteration, but I'm not complaining about it either. :-)
Posted by Greg Landrum at 6:11:00 AM