Born and growing up in Germany, I like to travel and explore the culture and cuisine of places in Europe. Once back home in my kitchen, I recreate the recipes from my travels. Besides globetrotting, my hobbies are baking (cooking), painting and glass mosaic art
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Schweineohren, also called Palmiers or Prussiens, is a sweet French pastry that is made from puff pastry. They are usually filled with butter, sugar and sometimes cinnamon. Continue reading Crunchy French Puff Pastry (Schweineohren)
Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France I ate the Gratin Dauphinois on my way to Colmar while staying in the Black Forest. This scalloped potato casserole dish is absolutely simple. Made with just potatoes, heavy cream, garlic, butter, salt and pepper. If you like you can … Continue reading Gratin Dauphinois, a creamy Potato casserole
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While making a stop in Marseille in October 2022, I ate this very tasty Fish soup. In France it is called Bouillabaisse and was originally the sailor’s and poor man’s food. Now it is served mostly in fine restaurants. Back then, the lesser quality fish or seafood leftovers have been boiled for a long time to elicit the full flavor of the ingredients. This kind … Continue reading Bouillabaisse, a French Fish soup
I used to love making Brötchen runs to pick up fresh, crispy, rustic rolls from our village bakery near Würzburg. In the cold season I prefer to stay at home in the morning instead of rushing to the bakery. Baking the German rolls called Brötchen yourself is the perfect solution Continue reading Crusty German rolls with Semolina flour
The other day I had a craving for Cinnamon rolls. It was raining and I didn’t feel like running to a store bakery. I happened to have Pecans and all the other ingredients at home, ever more reason to bake my own. Continue reading Pecan Cinnamon rolls or Nuss Zimt Schnecken
Crispy Streusel Crumbles is a tasty topping for my cakes and pastries. Just sprinkle the crumbs before baking and it will convert your baked goods into a special treat Continue reading Streusel or Crumbles for cakes and pastry
While in Salzburg, we passed by the St. Peter Stiftskulinarium, which is a restaurant at the Sankt Peter Abbey in the old town of Salzburg. I’ve read that the restaurant has been established and documented since the year 803 Continue reading The oldest Restaurant in Europa is in Salzburg
Every few weeks I have a craving for a good quality Wurst that I can eat with my home baked Bauernbrot (German crusty bread). Living in the American South it’s not easy to find a good variety of Deli meats. I like to make my own so I know the quality and what’s inside. I found the Ham-maker “Schinkenfee” on Amazon which made Wurst processing easy. Continue reading Bierschinken made with the “Schinkenfee”
