Have you ever noticed that when you try to cook something new, it seems to take a long time? It has been proven, that because we have to concentrate on the task and be present throughout the process, time seems to go by more slowly. But if we make a dish often enough, it becomes second nature. You can cook while thinking about what you have to get done the next day. One dish that clearly falls into this category is Schnitzel. It seems that making them might take a lot of time, but it is really very simple, easy and quick, once you have the process down. Give it a try. My kids, and their friends, love love love Schnitzel. Come and cook with us! Continue reading “Everyone, It’s Schnitzel Time!”
Tag: International Food
Have You Made Some Basil Pesto Yet?
Don’t you think that many dishes can be made tastier by adding a dollop of pesto? We certainly do. And with the summer sun high in the sky and basil doing really well in the garden, the large leaves are literally beckoning to be turned into something tasty. What better project, than making a nice batch of basil pesto. Come and cook with us! Continue reading “Have You Made Some Basil Pesto Yet?”
Crêpe, Omeletten, Omelet, Pancakes: It’s Confusing…
Sometimes things get lost in translations. Take what we call Omelett, for example. It is different from your pancake or “omelet” and goes by the French name of “crêpe” which if pronounced incorrectly, doesn’t sounds like anything you would want on a plate. Whatever you call it though, these light, soft and delicious flimsy delivery devices provide the starting point for one of my kids favorite dinners. This love for crepes dates back generations, as I fondly remember my Omi making paper-thin and aptly-named “OMEletten” for me. Family history puts me at a record 14! Not sure if that says more about my insatiable appetite, or my Omi’s love for cooking and feeding us all delicious food! Come and make some crepes with us! Continue reading “Crêpe, Omeletten, Omelet, Pancakes: It’s Confusing…”
Ricotta to Riches
There are several staples in my fridge, apart from vegetables: milk, eggs, plain yogurt, and quark, or as a back-up, ricotta. I must have picked that up from my mom, who always has a jar or two of quark handy. Quark or ricotta, they are different, but can often be used interchangeably in dishes, sweet or savory. There options are many and the two all-time favorites quark or ricotta-featuring dishes in our house are Quarkauflauf, which you have heard me talk about, and Malfatti. What, you might say? Read on and you’ll find out. Come and cook with us! Continue reading “Ricotta to Riches”
Grab that Pot of Barley Soup
One thing I really like about growing up in my small town in the Northern Alps, is that we have many traditions linked to events throughout the year. Passing down these traditions over time hasn’t been hard, as most families have lived in my area not just for generations, but centuries. In fact, my father’s family dates back to the valley to the early 1600 – we were called da Lacco back then. So yes, it looks like I have broken with traditions by moving away. That notwithstanding, I continue to cherish many of the habits that I have grown accustomed to living in my town. One of them is celebrating Fasching, meaning Carnival, which in our area starts with today, Fat Thursday and runs all the way to Fat Tuesday, better known as Mardi Gras here in the U.S. While there are many things we do every year during Fasching, there is one tradition that is quite unique to my valley, I believe, and it involves a pot of panicia, or barley soup. Come and cook with us! Continue reading “Grab that Pot of Barley Soup”
Come and Cook with Us 