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
Gnocchi, pronounced “Njocki” rather than “Gnotschi”, is the Italian variant of Nocken. In Italy, three main variants are distinguished: Gnocchi di Patate made from potatoes, Gnocchi di Polenta made from corn semolina and Gnocchi alla Romana (Roman wheat semolina dumplings). Continue reading Gnocchi di Patate, a pasta with Italian origin
This is how my mother prepared and cooked potato dumplings. She would use both boiled and raw potatoes for this delicious homemade side dish. It will not only give the dumplings a great consistency, but is also pure enjoyment with no frills. Continue reading German Potato dumplings or Kartoffelknödel (halb und halb)
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We ate these delicious Spinach dumplings after a short climb up a mountain to the rustic Buzihütte restaurant near Innsbruck, Austria. Afterward we sat with the locals and sang Continue reading Spinach Dumplings at the ‘Buzihütte’ in Tyrol
I was in the vegetable section of the grocery store the other day and found a Savoy Cabbage. I remembered that my mother used to make a creamed Cabbage vegetable dish at family gatherings. Continue reading Wirsinggemüse, a creamed Savoy Cabbage dish from the Franconia region
Dampfnudeln have an ingenious cracking crust on the bottom, and an addicting play of salty sweetness. The ingredients are more than simple, but the preparation is exactly the reason why it tastes so darn good Continue reading Dampfnudeln, a German steamed Yeast Dumpling
This is a recipe I have prepared a couple years ago, and it was so delicious I felt like I need to write about. Once prepared, it tastes so good, like it was made by a Chef at a fancy restaurant. It doesn’t only look appealing, it is fragrant and delicious. Sweet potatoes are not common in Europe, so I call this dish an American … Continue reading Fancy roasted Brussels Sprouts with sweet Potato
My mother’s stuffing recipe was given down through generations. It can be eaten with any poultry, including Turkey. The chicken liver is optional, and in my case it brings back memories to my Bavarian and Franconian roots Continue reading A Chicken Stuffing from my Childhood
