There are certain foods that come and go, others have been around for a long time and are here to stay. Or at least, they should be. Be honest, how often have we heard that including fermented foods like yogurt, miso, kefir, kimchi and sauerkraut are nutritious and have healing powers benefiting our overall health? Well, it’s time to step up the game by learning how to make simple sauerkraut. While some readers might be well versed in the art of fermentation – such as my parents – we invite others to dip their tow into fermented foods by following this simple recipe of sauerkraut. Come and cook with us! Continue reading “My Cabbage is Alive: How to Make Sauerkraut”
Month: April 2015
Going Ga-Ga over Pickled Ginger
There are certain foods that one discovers later in life. For me, ginger is one of them. Growing up with a heavily Austrian/Italian cuisine, I found out about ginger’s zingy flavor, medicinal properties and anti-inflammatory capabilities when I was exposed to it through Asian foods. Back in Italy, we didn’t really use it. In fact, we didn’t even have ginger-snaps, as our equivalent holiday cookies – Lebkuchen – doesn’t feature that spice at all. The multitude of favorable healthy benefits of this spice is only matched by it’s many uses. Ginger’s tangy flavor, spiciness, freshness and mellow sweetness complements many a dish, both sweet and savory: think stir-fries and ice creams. My son loves ginger and would eat it every day: cooked, steamed, and, if he could have it his way, candied. This week, come and pickle some fresh ginger with us! Continue reading “Going Ga-Ga over Pickled Ginger”
The Queen of Bitter: Dandelions
Few people personify the concept of living with the seasons more than my mother. In touch with the world around them, my parents harvest the fruits and vegetables that their many plants and trees provide throughout the year. Whether early radishes, winter salads, watercress or dandelions, we always knew when spring had sprung from what was served at the table. Back by popular demand, please give a round of applause to dandelions, the queen of bitter. Come and cook with us! Continue reading “The Queen of Bitter: Dandelions”
Happy 100th
My Omi turned 100 last week and I was there, along with the rest of the family, to celebrate this very special event. We gathered as a family, close and extended, and friends to mark the day. Inundated with great food, well wishes and lots good times, my grandmother was visibly enjoying the festivities, but also tirelessly working the crowd to make sure everyone knew how appreciative she was of their participation. To celebrate the event, I want to review some of the birthday girl’s favorite dishes. Come and cook with us! Continue reading “Happy 100th”
Vegetable Charade
Incorporate the colors of the rainbow into your weekly meals.
The German word for food is “Lebensmittel” which translates to “means to live”. It’s what’s alive and we eat it to stay alive. What better food to live on and be the focus of our meals than fruits and vegetables. They come in all shapes and sizes, colors and textures and are packed with the vitality that our body needs. Instead of pushing them to the side and making them the unwanted step-sister that has to be invited to the party, or worse, has to be hidden, let’s make it all about them. Let’s celebrate their variety, vitality and colors of the rainbow. Come and cook with us!
View original post 439 more words
Come and Cook with Us 