Schnitzel mit mir machen! In this recipe, I explain the method taught to me by my husband’s side of the family and the methods that I have adopted as my own (labeled “authentic” and “unauthentic”). There are some slight variations, as in how to season the flour vs. bread crumbs, what type of oil to…
Erdäpfelsalat is a common side dish in Austria, and it always has a place on the dining room table especially when schnitzel is in the mix. It’s also commonly found at local Heuriger restaurants, which are restaurants hat typically serve local wines, beers and Austrian dishes. They found all over the country and k This…
This recipe is based on the NYTimes recipes for “Fresh and Wild Mushroom Stew”. The idea of this recipe sounded really good for a cold night, but I did not have the types of mushrooms that this recipe called for so I adapted the recipe to make it way less reliant on (more expensive) mushrooms…
So you bought all your food and supplies to prepare for the quarantine, but now, how do you smartly manage it all? Eat what will expire; preparing and freezing sauces, broths, etc. for later days and weeks to come; having flour and dry active yeast on hand, as it’s cost-friendly, to make bread, pasta, and…
Bone broth is something I enjoy making since I prefer to purchase entire chickens when they are available. Purchasing an entire chicken means that you get a week’s worth (even more, if you freeze the broth!) of meals, rather than just one or two nights. I will give you my recipe, assuming that you have…
When you are shopping for a month or more, think ahead: Do I enjoy this? Do I eat this regularly, or am I eager to take the opportunity to learn how to cook with this? Will this last long? Will it give me energy? Is this economical, or is this a frill purchase? What do…
Suggested ingredients to create your base: Garlic (1-5 heads, depending on the size of the pot and preference for taste) Lemons Vegetable, chicken, or beef stock Olive oil, salt, black pepper Roasting: Halve the garlic heads through the middle. Slice one large lemon in three bits. Drizzle olive oil over the lemons and garlic, and…
The act of cooking is only a fraction of the process of getting food onto the table and into bellies. Last night while lying in bed with a big, muddy dog at my feet, I wondered why I wasn’t writing about all the bits that come before you turn on your stove – the planning,…
Chili is truly a permanent staple in our home, and although I prefer to make it during the fall, this recipe can carry you through summer barbecues to cozy Autumnal weekends, family gatherings, and so on. The sour cream keeps it cool during warmer weather, scallions offer a bite of freshness and the warmth of…
Where in the world? Where in the world have I been? It’s been ages since I’ve posted any new recipes. There’s been a lot of traveling and just a small break in between trips, and I prefer to stay off of my phone and computer as much as possible when I’m with family, my husband,…
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