It’s either been raining or snowing with nearly no break in the clouds for a week now, so I’m trying to remind myself that at some point, there will be light. No guarantees the view here in Franconia will be quite this dramatic, but not all places can be Kutná Hora.
If one is going to visit the La Verna Sanctuary, might I recommend not doing it on a hot summers day? Instead, go in January. But only if it’s misty, mysterious, and if you have proper time to wander through the forest and around the buildings, wondering if the monks get the same eerie feeling that you do.
Oh, the top nine insta posts. So succinct, and at least in my case, so pointy.
The highlights this year are decidedly less Scandinavian than last year, but I suppose staying closer to home is okay when it looks like this. For those interested in a slighter closer look at all the things I didn’t get to blogging about (pretty sure I say that every year), click on!
The pre-Christmas weeks were the usual blur of finishing up classes for the year, meeting with friends at various Christmas markets in the area, and of course, baking. I wound up making no less than five sort of Plätzchen from Classic German Baking over the holiday weeks. As such, this post gets long… click on!
On this day two years ago we visited the Hill of Tara, once the seat of the High Kings of Ireland. The little hills and ridges are the remains of ancient earthen structures, and it feels like the sort of place where you shouldn’t be allowed to tramp all over it… but you are. The 360 degree views of the surrounding Irish countryside are spectacular, even on a gray and windy late-December day like we had. We don’t often take bus tours (as evidenced by this post), but we did on this occasion and it was worth it for the color commentary of our fellow travelers alone. Maybe that’s a story for another day…
I was eager for more polenta after the success and ease of the mushroom recipe, but this was was not as good. The sweet potato flavor was very mild, it was somewhat fiddly to do, and would benefit from pumping up the amount of garlic. By a lot (at least in this house).
A fast and easy recipe, if not terribly exciting. An okay side dish though.
I cannot believe I made these and ate them without a single picture. They were ridiculously good though, so I shall be making them again. The recipe calls for pumpkin puree, either canned or homemade, and my roasted Hokkaido I had in reserve did the job perfectly.
Look at that shine! Another hard YES, YES you should make this. I was slightly short on bitter chocolate, but had a bar of chili chocolate laying around so threw that in. The chili gave it a great little kick, plus the crunch of sea salt on top was to die for. The only flaw to this recipe was that since it’s a skillet brownie, it tied up my favorite and most-used pan for a day or two until I could get all of it out and onto another dish. Other than that, I cannot recommend it enough.
Sometimes Twitter is super useful. Like, when you ask for suggestions on what to make for your BV when he wants biscuits but doesn’t feel like Cauliflower Chowder to go with them. Thanks to the lovely Regensbloggers, who suggested that I give these two recipes a go. Definite winners (as were their biscuits, which I tried another day).
Per the directions above, we just used this for the gravy rather than patties. But if I get a breakfast sausage craving, I’m going for it.
I don’t know when galettes became such a big thing, but I have pinned several of them lately. It’s possible that I just started noticing them after the lovely Cafe d’Azur in Nürnberg closed, meaning that I no longer could get a galette whenever the mood struck me. However, their galettes were more along the lines of a savory crepe, not a rustic tart like this one. Either way, I’m glad I’m no longer intimidated by crusts and pastries, because I’m never going back to not making my own galettes. Make this, and toss in some crushed garlic with the squash while it’s roasting. Win.
If a Sausage Has Two tells you to make something, you make it. End of story.
~50. Biberle (from Classic German Baking, recap to come)
These tiny gems were part of our annual Christmas cookie baking extravaganza this year and have been so popular that they will be going into the yearly rotation. A full Amateur Hour Baking: Plätzchen Edition will be coming soon…
Which brings us to the end. Almost. A few more new Plätzchen were tested out this year, so like I said, there will be a recap to come.
I’m quite pleased that I did make it to 50+ new recipes tested out. I’m debating if I want to try to do the same thing next year… since it seems that every day I come across at least one new recipe that sounds interesting or like something worth trying.
Meat is still a definite weak spot for me, and if you read through all 50 entries, you may have noticed it was a lot more vegetarian and baking-focused. I’m not a huge meat eater in general so I never feel confident that I’m doing something correctly, or that it tastes how it “should” taste. If I don’t think pork roast tastes good generally, how can I know if it’s right? Riddle me that.
So next year’s project is still TBD. I was lucky enough to receive Samin Nosrat’s gorgeous Salt Fat Acid Heat for Christmas this year, so I daresay that will give me some ideas as I make my way through it over the coming days.
And you? What was your favorite new food this year?
I don’t know what it is about Christmas that makes people think we need a million more varieties of artisanal soap than we buy at any other time of the year, but here we are. They do add nice pops of color to the stands though.
Post-dating because I’m dumb at scheduling things sometimes…
You can see a picture of this one in the ‘Brötchen’ post below. Stews are not the most photogenic things in the world, but it was fairly tasty. We would amp up the ginger on the next attempt,, but other than that the main flaw of this stew was that it made approximately one million dishes dirty. But lots of leftovers!
Further comments on this one also in the Brötchen post…
Nothing makes you feel more like a culinary genius than making something like this semi-successfully.
We didn’t have any buttermilk so I subbed in red wine per the suggestions in the recipe. I had a bit of trouble melting the chocolate so my frosting was a bit on the grainy side, but I was fairly okay with it. This was exactly the sort of ‘eat your feelings’ recipe that paired well with the news cycle of horrors back in September (don’t the Kavanaugh hearings seems like a thousand years ago?). If only.
Thought about making this one again for Christmas but as of now I think we’re sticking to Plätzchen and Glühwein for dessert with BV’s parents come here on the 24th. That’s enough… I hope.
Oven polenta makes life so much easier, and this mushroom and herb combo is a piece of cake. I also tossed in some oregano and rosemary that we had in the fridge and that was a great choice.
Skipped the recommended topping and was also slightly short on squash so threw in a few carrots instead. Not the most exciting soup in the world but fast and easy on a weeknight.
The problem with a tahini dressing is that it tan and gloopy and makes this look much less appetizing than it is. A tad more color would help, but I skipped the red onions that the recipe calls for because raw red onions (and raw green onions) are my nemeses and they ruin everything. The first time I made this I threw in some shallots for color, and that worked well, but sadly I was out this time.
Next week, the final ten!
I could have taken this picture today, as I was in the exact same place, doing the exact same thing. The only difference would be that the tree that stood in this corner of the barn today was a short-needled pine, and only had lights on it… no stars. And we found our own tree much faster today!
Leading off today’s list with one of the easiest things in the world that is incredibly delicious and I’m only slightly resentful that it took me until age 34 to bother making. Fresh, homemade bruschetta for life! And don’t skip on toasting the baguette in butter beforehand…
Speaking of fresh and easy, this was also a great choice. My only regret is that I don’t have a picture of it for this post, and that peaches are out of season so I can’t recreate it just yet.
Ah yes, the crab cake debacle of 2018. Before that though, I couldn’t find any tomatillos so instead used a mix of roasted green tomatoes and poblano peppers for that sauce. That was all well and good, because the crab was a bigger problem. I was struck with a craving for crab cakes on a random day off, and all I could find at our local Edeka was the mostly-fake fish sakami sticks, and tiny packages of crawfish. They did taste vaguely of crab/fish, but they weren’t ideal.
For the second attempt, I managed to find some canned crab for a slightly absurd price of €8/tiny can in the fancy Karstadt food section. It was super wet and goopy, but with a bit of draining and a lot more of the bread crumbs/other cake filling, they were a better choice. I’m hoping that the cheaper cans that were recently sourced at our new Asian food store will improve my next round of cake improvisation!
Fast and easy. That is all.
This recipe has been one of the better things to happen to me this year. (Shout out to Christie!) It’s so much easier than I thought it was to bring a bit of the Alsace to our own kitchen, and I can’t even count how often we’ve made it. Usually I’ve stuck to the bacon and onion variety, but this picture was from a day when we went with bacon (as I still had some in the fridge), plus mushrooms and Gruyere. Highly recommendable.
You want to make this. That’s my advice to anyone reading this. And when the recipe says it serves four, believe it. That means that even though you want to eat more, and (in our case), will eat more of it very quickly, you will feel like you need someone to roll you around the house afterwards. It is FILLING. And so, so, good.
I made this tonight, specifically because I get home late on Mondays, it only takes about 30 minutes to make, we had all the ingredients (besides the Vinschgauer bread) and I was short on pictures for this post. You are welcome.
In fact, now that I’m thinking about it, I may take another whack at those crab cakes later this week… check back and see if I add another picture!
Next week… 31-40!