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”
Tag: Recipe
Why did the Chicken cross the Road? To find the Lemon
There are few things that make me happier than a good breakfast, at least when it comes to all things food. And while I love the Tyrolean bread, butter and honey approach to starting your day, changing up the menu by adding a few savory dishes is a welcome change, particularly when these items come in the form of a nice bowl of tasty soup warming you from the inside out. Our latest favorite is avgolemono soup, hailing to us all the way from Greece. Long live this simple and delicious start to the day. Come and cook with us!
Continue reading “Why did the Chicken cross the Road? To find the Lemon”
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”
A Little Goes a Long Way
By now it’s a known fact that we at Come and Cook with Us love tomatoes. Whether in a salad, a soup or a pasta sauce, tomatoes rank high on our list! It’s their flavor, colors and nutritional value that have us coming back for more. And while it’s not always possible to have great tasting fresh tomatoes on hand, one sure way to have access to their flavor in your kitchen year-round is to stock a tube or two of sun-dried tomato paste. Its concentration adds complexity to many dishes, and if you ask my sons, they could eat it by the spoonful. Come and cook with us! Continue reading “A Little Goes a Long Way”
An Instant Classic: Pasta alla Carbonara
My grandmother Omi would call it a cheap meal, but that doesn’t mean that a plate of pasta alla carbonara isn’t a big hit with my boys. The trick is to make it as light as possible and to mix in some greens, peas or zucchini, to make the dish even more nutritious. Here’s to a great dinner winner! Come and cook with us! Continue reading “An Instant Classic: Pasta alla Carbonara”
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