Class with four wonderful Israeli women, who were so curious about the produce and the misconception about 'German' food. I got to introduce them to 'Bärlauch', = wild garlic leaves, which we turned into a delicious wild pesto, using the momentum for the last week it's around. White asparagus greeted us here and there, but I held study telling them the season has not really yet begun. But then I'm thinking: a season begins when a produce is harvested from the fields, no? And I think this first asparagus is from the fields. So, next time, it will be official for sure.
I had the opportunity to purchase a piece of a free range, organic farm raised pig the night before the class. It was a pleasing experience to cook pork, which I rarely eat, knowing that it came from this amazing farm near Berlin.
We did create a purple colored carrot soup - all from scratch and based on a vegetable stock. We had red carrots and they turned our soup into this outrageous color.
And nothing compares to the fresh wild garlic, which grows in March/April all over Germany. Here we made delicious pesto with a bavarian mountain cheese and handcrafted linseed oil. We tossed new potatoes in the pesto and served them with vegetarian cabbage rolls with a king-oyster- mushroom filling.
...like Bärlauch, which are wild garlic leaves, which are among the first greens to pop through the ground. You can see here, most of the regional food are still beets, parsnips and onions. The Tomatoes and the pear are from Italy and France (delicious !). So we have to hang on a bit longer the first harvests of spring and summer produce.
What a fun day! Our friend took us to the Reading Terminal Market and I have to say, I haven't been in such a vibrant and authentic food place to a long time. No trendy food business, but a truely Philadelphia tradition that's been around since 1893. And the German immigrants left their mark on culinary traditions. As I'm researching for a concept dinner, this was a great insight.
Names of businesses in original writing, and of course pickles (eingelegte Gurken) and Sauerkraut everywhere.
The interesting thing is that the idea of Sausage really took a whole other level in the US. to the left you see all kinds of 'Bratwurst' with lots of different ingredients and flavors. To the right, it's more like the traditional German sausage making.
The doughnut bakery attracted many visitors. Delicious. The German style is filled only with marmalade and sprinkled with sugar, called a 'Berliner', except in Berlin, there it's called a 'Pfannkuchen' (which means pancake)
And after visiting the fabulous Reading Market, we went into the first public library ever built in the US, followed by a visit at the Barnes Foundation. The day finished with 2 great whiskies aht the Village Whiskey pub. Go Philly!
"When you no longer want to taste something tasty, you can taste the real flavor of whatever you are eating".
Masanobu Fukuoka, The One-Straw Revolution
I have a patch of land and am experimenting a bit with sowing vegetables and leaving them alone to nature. This is the result. Wonderful, tasty misfits. Carrots. So happy.
16 States to explore, lot's of stories and the discovery of funny words...i.e. Huckelkuchen.
photos by Nora Novak. @ Schoene Heimat
Heimat... one creates a home from memory... back in the states, florida. So it's ceviche time. Fresh local Swordfish and florida shrimp.
Sparassis crispa is a species of fungus in the genus Sparassis. In English it is sometimes called "Cauliflower Fungus". In German, we call it "Fat hen". It's cut and prepared and cooked like a Wiener Schnitzel. I was tempted, but I thought it's too beautiful to eat. Also, the size, it's as big as a soccer ball.
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.