In our house it’s often strudel time. My mother, my sister and even my nephew have always been very proficient in strudel making, an art that is well established in my home region, South Tyrol. With the apple season upon us, a few constantly hungry boys in the house and my strong conviction that strudel-making should be part of my skill-set, I thought it was time to dive into this very traditional dish and tell you more about apple strudels. Come and cook with us! Continue reading “A Strudel a Day…”
Author: Kathrin
Let’s Keep Things Simple, Shall We?
My friend Arantza’s motto in life – and in the kitchen – is “back to basics”. Sometimes this way of life is a must, like when you are cooking with limited ingredients or are on a strict budget, but at other times it’s just a good reminder that when it comes to regular, every-day, nutritious food, much ado will not always result in better food. Seeing my friend’s approach to food has been an inspirational reminder that while food is sustenance, nutrition, and key to our health, it does not always have to take center-stage and take over your life. Come and cook with us! Continue reading “Let’s Keep Things Simple, Shall We?”
All in Favor of Alliums
There is no better staple vegetable to stock in your kitchen than onions. They are versatile, long-lasting and, the occasional tear aside, known to be very good for you. My favorite chef, Meredith McCarty recommends to have at least one member of the allium family a day, whether in the form of onions, shallots, leeks or garlic. According to Michael Pollan, chopping onions is the sine qua non of routine culinary tasks. Come and chop some onions with us! Continue reading “All in Favor of Alliums”
Antibiotics and Its (Ab)Use in the Food Chain
Last winter I came down with a nasty cough, high fever, no appetite and the feeling that something was really wrong with me. Luckily, the right diagnosis (pneumonia) and a round of effective antibiotic treatment put me back on track. The outcome would probably not have been as lucky if this had happened before Alexander Fleming’s discovery of antibiotics. And if you can believe the Director-General of the World Health Organization, we might soon be in a similar position again, as the world is facing “an end to modern medicine as we know it”. Why this gloominess, one might ask. Here is what we found out about the use of antibiotics, how it can lead to drug-resistant bacteria and what we can do about it. Come and cook with us! Continue reading “Antibiotics and Its (Ab)Use in the Food Chain”
Hope sprouts eternal!
What’s great about living close to a big city, and particularly one that cares a lot about food culture, is that there are always interesting lectures, round-tables, book-signings or speeches about healthy foods. So when I heard that Rebecca Katz is coming out with a new book called The Longevity Kitchen, I was disappointed to learn that my chances to get a ticket to her presentation were close to zero. Luckily she appeared in a segment on NPR called “How to Eat for a Longer Life” where she spoke as part of a panel about health, food and longevity, so I got to hear her speak, albeit not in person. In her book, she introduces us to her “16 age-busting power foods” and one of them is asparagus which, lucky for us, is coming in season right now. Spring has finally sprung. Come and cook with us! Continue reading “Hope sprouts eternal!”
Come and Cook with Us 