When I gave baking classes several years ago, I invited about 10 Ladies over to bake breads and baguettes. I had prepared the dough a day before, so I did my demonstration The house smelled heavenly while baking. Afterward we all sat down and tasted the freshly baked bread with some of my homemade French Liver Pate and Cheeses. While preparing my German Bauernbrot I … Continue reading French Baguette (no knead)
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 original Pizza dough recipe is from an Italian Pizzeria owner in Naples, and is simply tastes unique. Best of all, it has quality simple ingredients you can easily make the dough yourself at home. Top your pizza dough as you like, or make pizza bread, Garlic Knots or pizza sticks from the dough Continue reading The original Italian Neapolitan Pizza
Whenever I feel like Krautwickel or stuffed cabbage rolls, and don’t have the time, I am making a German Cabbage soup. Can be made without the meat for more health benefits and a whole body detox. It satisfies my cravings with little effort Continue reading A German Cabbage Soup for your detox
As many of my friends know, I love to bake breads, and that in many varieties. Today I baked my Cranberry-Walnut bread with my German no-knead bread basic recipe (below) in the very hot Dutch oven. I just added some dried Cranberries and crushed Walnuts. This bread makes a festive edition to your holiday dinner, may it be Thanksgiving or Christmas. Continue reading Cranberry-Walnut bread, a great addition to your Holiday table
On my Romans in Rhineland fact finding trip I became interested in bread baking like it was done in the antiquity. After some research, I plunged into baking the bread like the Romans did as depicted in paintings, and found as carbonised loafs in ovens of Pompeii. Continue reading Baking Bread of ancient Rome
Chanterelles, or in German Pfifferlinge, are golden yellow mushrooms that are widespread in Europe and found on the menu late July to end of September Continue reading Pfifferlinge (Chanterelle), a very popular edible mushroom since ancient times
