Knoedelsuppe
Picked up some speckknoedel at the grocery store and served them in a soup made from vegetable bouillon, diced onions, carrots, fennel, and kohlrabi.
CH-1700 Fribourg: Revisited
4 weeks ago
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Blog Archive
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2010
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October
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- Food in Berlin
- Monday: potato-leek soup
- Sunday: potato gratin
- Party preparations
- Thursday's mixed bag
- Nanorestaurant Review: Restaurant Stucki (Basel)
- Monday: chicken-squash stew
- Dessert failure: panna cotta with lemon balm
- Sunday: curried lentils
- Saturday: sweet and sour pork
- Steaks with tomato-vegetable sauce
- Knoedelsuppe
- Split-pea soup
- Linguini with olive oil, garlic, and basil
- Barley with salami and vegetables
- Linguini with fresh tomato sauce
- another silly milestone
- Wednesday: pasta with spinach, ricotta, and ham
- Monday: ways to use up zwiebelkuchen leftovers
- Sunday: beans and greens
- Saturday: Zwiebelkuchen
- Friday Frikadelle
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October
(22)
Abbreviations and cookbooks used:
- AFK: Aus Frankreichs Küchen by Marianne Kaltenbach
- Bittman: How to Cook Everything by Mark Bittman
- BittmanWorld: The Best Recipes in the World by Mark Bittman
- Big Flavors: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
- Bourdain: Les Halles Cookbook by Anthony Bourdain
- McGee: On Food and Cooking by Harold McGee
- JPFF: Fast Food My Way by Jacques Pepin
- JPT: Jacques Pepin's Table by Jacques Pepin
- Dakshin: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan
- CPV: Chez Panisse Vegetables by Alice Waters
- Hazan: Essentials of Classic Italian Cooking by Marcella Hazan
- Kamman: The New Making of a Cook by Madeleine Kamman
- Kaltenbach: Aus Schweizer Küchen by Marianne Kaltenbach
- Tsuji: Japanese Cooking: A Simple Art by Shizuo Tsuji
- Wiener: Frau am Herd by Sarah Wiener
Other food blogs I read
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Cooking Techniques9 years ago
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Cooking Techniques9 years ago
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- vegetarian (68)
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