Osso Bucco" or classic "Beef Bourguignon with homemade egg noodles".
Sloppy Joe's". It's certainly not fancy, but it's comfort food that never fails to please them. There's something about ground beef, tomato paste, tomato sauce, bell pepper, onion-- and a few other goodies-- served atop a hamburger bun that they sink their teeth into with gusto. While my son no longer lives here, officially, he is a frequent guest for meals-- and I'm absolutely fine with that.
Saturday, August 27, 2016
Saturday, August 20, 2016
That's a mouthful of a recipe name, isn't it? "TCH-VENCHKEN-DATCHI" is as close as I can get to teaching non-Bavarians how to say that word. German Plum tart is probably a lot easier to remember.
My Bavarian Mutti made this dessert for as long as I can remember. This dessert is as traditional to Bavarians as apple pie is to Americans. To keep things authentic, I wait until August-- when I call my local produce store and ask "do you have Italian prunes in stock"? I hold my breath-- and I feel a sense of joy when the answer is "yes".
Italian plum/prunes have a very short season-- pretty much between August and September. Last year, I waited too long, and there were none to be found.
These two "cousins" (left and right of me) are 100% authentic Bavarians and haven't lost their spunk being 95 and 80, respectively! They are very active ladies, with a hilarious zest for life.
Sunday, July 10, 2016
We own a gas grill, and it has its own merits. It's perfect for when you want to grill a quick burger or chicken kebabs. However, when it comes to flavor-- to us, nothing beats the flavor of charcoal and/or wood chips.
Wait. I take that back--just a little. The very best barbecue, in our opinion, is with a fire pit and real wood. But, that's for the reaaaaaaaaaaally serious pit-masters. So, we have been working on learning ways to work with charcoal and wood chips to make our faves--like brisket, and baby back ribs, to name a few.
Friday, July 8, 2016
We'll be traveling to Bavaria, Austria and Switzerland in October. So, this summer, we're working on giving out master bedroom a facelift. My husband still works, but I'm spending my free time doing some much needed deep cleaning and de-cluttering. It's almost finished, but it's been very time-consuming. Also, I haven't been working on savory recipes as much. Instead, I've been using Blue Apron to ship ingredients and recipes to make sure that Craig and I are eating healthy and delicious meals. I'll talk more about Blue Apron, at a later time. I will say that having three meals, a week, that are quick, flavorful and easy to make has been a blessing.
Raspberry Lemon Shortbread Tart. But, then, I remembered that it has been a while since I've baked this super easy Raspberry Buttermilk Cake-- only I used our home grown Olallieberries.