The Alsace region has a dominant influence in West-Southern Germany's dishes, as it borders directly along the Rhine river between Karlsruhe and Basel. One of the dishes loved by Germans and also eaten all throughout Germany is Flammkuchen. It's basically like Pizza, a very thin bread crust, layered typically with onions and bacon and eaten with fresh sour cream. Here I made a version with onions, tuna and capers and dill yogurt, because that was in the house. Joined by a salad of yellow tomatoes grown in a semi wild garden, it made a perfect summer lunch.
Laslo, the wonderful polish vendor from the market, came back from his 3 week vacation from Hungary and brought amazing vegetables, like Hungarian alanyalma paprika. I thought they'll be great in the minestrone, but turned out too hot. So here you see them as a gorgeous light orange harissa, and that was perfect. Joined by super sweet onions and wonderful borlotti beans from Bella Italia.
Spending a week with a friend, who celebrated her birthday in the vineyards of Meursault, Bourgogne, France, was the perfect opportunity to learn more about wine growing/producing/tasting/understanding. The 200 million old limestone below, layers of minerals, water flow, weather and other environmental facts and challenges and how they influence the nuances, gave me a great idea what and why this wine tastes this way or another. On the 70500 Acres one can learn all about Grand and Premiere Cru, village and regional wines.