Cooking like your Grandma's Grandma
Kitchen ScribblesThis is me, thinking about all sorts of cooking, food, kitchen related things. These are notes I want to find again, thoughts had while peeling onions, amusements from the weekly market, uses for leftovers, zero-waste and who knows what else.
Essentially a vegetable pureé is just a ratio of vegetable to liquid. At it's best-known, we're talking mashed potatoes.
One of the most wonderful things about Autumn is the harvest. The last really warm rays of sunshine, the apples and pears, the anticipation of brussels sprouts and snow -- and the tomatoes.
I love the following story because it shows that nothing is ever quite as easy as you think it ought to be and yet, it's not that hard either. It also shows that timing is everything. I smile every time I think of Garbage Soup.
What in the world is she talking about? Some definitions that may or may not be obvious.
Recently, I made Creamy Curried Lentil Soup and another night, Beef Rouladen neither of which would have been any good at all without a colorful variety of underground vegetables. Lots of them.
The first time I had dinner in a private home in Germany, my soon-to-be Mother-in-Law welcomed us with Beef Rouladen and Spätzle. I was ready to sign on the dotted line by desert.
Family-sized recipe that halves well. Good brownies are always appreciated by the friends you have and friends yet to be.
Looking for a gravy-slurping side dish that's like, not stuffing? Try Semmelknoedel. Mysterious balls made of bread and herbs; simmered not soggy.
I was craving a big, moist, pumpkin, apple, walnut and raisin cake. Here it is. Have it for breakfast all week.