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Category Archives: Jewish foods

Sweet Sixteen

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We got married in the year 2000. Isn’t it sort of freaky to say that out loud? Sounds futuristic. Except that it was 16 years ago! :-O

To celebrate on Saturday, I ran my ass off again to train for this marathon that I might or might not be doing (ok, that wasn’t really part of the celebration and a good chunk of my ass still exits.)

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But in the evening we went out for dinner and ate huge steaks with steamed spinach and mashed potatoes. Heavenly. I didn’t come close to finishing my steak, but the rest came home with me and landed in breakfast and lunch the next day. The restaurant (Theresa Grill, btw, highly recommended), also served a delicious liver pate with the bread before our steaks came out. I asked for the recipe and the chef came out a few minutes later with it written up and gave me in-person instructions! (wow!) Needless to say, this will be tried out sometime this week. Recipe below in hand-written format:

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In English: 500 grams of liver (they used goose, I guess I will use chicken), 2 red onions, 2 stalks of celery, 200 milliliters cognac, 150 grams of butter and salt and pepper. Cut the onion and celery into small pieces and brown them with the liver in a pan. After everything is cooked, pour in the cognac and let cook. Take off the stove, blend with a handmixer, and then mix in the butter. Season with salt and pepper (they used a very grainy sea salt which was delicious), and then let chill in the fridge.

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In the last weeks I have been on the road again with my teammates. Giorgio (catching Pokemon over there while we waited for our train in Stuttgart) and Jonas (with me on the train to Belgium last week) have been keeping me entertained, which has been a lot of fun. Next week I head to the UK alone for a day or two, which will be a grueling couple days without colleagues to work with.

Some lovely new dishes have been created recently, although homemade pizza is still appearing with alarming frequency.

One of the better ones recently has been an easy Ottolenghi recipe: za’atar roast chicken with onions and lemons. Plus I made a flatbread to go with it – also seasoned with the Israeli Za’atar spice blend.

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Here’s the recipe over on Bon Appetit.

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Basically you just mix up the marinade ingredients:

 

  • 2 medium red onions, thinly sliced
  • 2 cloves garlic smashed
  • 1 lemon, thinly sliced, seeds removed
  • 1 tablespoon ground sumac
  • teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 cup low-sodium chicken broth or water
  • ¼ cup olive oil
  • a couple tablespoons of Za’atar spice mix

Mix it with you chicken, and let sit in the fridge for a few hours or overnight.

Then you bake it for about 50 minutes at 400 F, 200 C.

 

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Serve with yogurt (or green tahini sauce, as in Ottolenghi’s original recipe), a green salad or really ripe cherry tomatoes, and some flatbread to mop up the juices.

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It’s a practically no effort meal if you just buy the flatbread rather than making it yourself.

Just mix, bake, done.

The weather here this week in Munich is supposed to be spectacular. So happy I am not traveling. 🙂

 

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Wait wait, oh…no tell me

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How many days to go? Too many damn days. The architect says April, we’re pushing for March. This is the view of the new place from the back. Still some work inside to be done, as you can sort of see. Yes, we’re soon to be homeowners in Munich, rather than home renters. It’s a rather sudden and huge commitment to this city, this country, and to a bank. (OH GOD.) 😉

But, in the end, it’s just an apartment, and a nice one at that, which can be rented out fairly easily based on the size and location and beauty and efficiency of the place. At least we tell ourselves that.

Meanwhile, I’m trying to stay warm over here, and not think about the fact that by signing the papers I have committed myself to yearly winters for the next X years. Damn.

One of the best dishes I experimented with recently was Chicken Paprikash. A dish from my Hungarian roots, and the inspiration to cook it was simply coming across this recipe. Did you realize that Chicken Paprikash has only…what…5 or 6 ingredients? Oil, onions, paprika, chicken, water…salt. Brown a chopped up onion, add 4 tablespoons of sweet paprika,

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(yeah, funny looking paprika…ehem…from Spain, not Hungary) stir, add a cut up chicken or 4 chicken legs and thighs, let the chicken brown for a few minutes, and then add two cups of water. Bring to a boil then reduce heat. Let simmer 45 minutes.

One always should serve chicken paprikash with dumplings – Spaetzele would generally be called for, those little flour dumplings that are so irresistible in any format. But because I am doing my best to stick with whole grains and stay low carbish (is that a word? now it is), I decided to experiment with the dumplings.

Joan Nathan (no, no relation), had an interesting variation on chicken paprikash with dumplings – persian – that served as the inspiration because it puts spices and herbs directly into the dumplings.

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I decided to go with a mix of flours, none of them white. Mix:

2 cups of flour – I think I used about 1/3 of each,

2 gloves of garlic, chopped

a handful of cilantro, mint and parsley each, chopped,

2 eggs, beaten

2 tablespoons olive oil

a teaspoon of salt

Add water if needed to loosen a bit. You want a dough that you can shape with your hands. The dark flours make it really look sludgy. Yes, very sludgy.

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Create balls – I used two spoons to form them because the dough was sticky. And drop the dumplings into boiling water.

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Cook for about 6 minutes. They’ll float to the top. Take out one to test the inside before you remove them. You will likely need to do this in batches.

Add the dumplings to the chicken after draining, stirring in some greek yogurt or sour cream depending on your preference – about 1/3 of a cup.

Like Indian food, it’s not the most photogenic of dishes, but it was sooo sooo good.

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Waffle Latkes

Happy Hannukah! 🙂

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Time to make the donuts!. Uh…Waffles! Uh…Latkes.

Oh well. Want a bit of a cheat/shortcut?

I just read about this – mix up your potato pancake mix (I used 1 large potato, a two-inch chunk of zuccini, a 1-inch slice of celery root, 1 egg, salt, pepper, a few pinches of rosemary and about 5 chives snipped. Shred all the veggies, squeeze them out as much as you can and then mix with the rest), butter up your waffle iron, and when it’s nice and hot, simply put a few spoonfuls of your mix on the iron and let it waffle just like you would normal batter. It takes a bit longer, perhaps, but not by much – until your fresh potato latke is done.

Put on your favorite topping and voila – instant Hannukah. Makes 2 large pancakes.

Although it would probably be better if one of your favorite toppings wasn’t procuitto…just saying…;-)

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