Whoo hoo! Tomatoes from my own urban garden. The influx has started and I think that I will be more than all set for toms for the rest of the summer. And they were delicious!
Browsing Category
Appetizers/Starters
Thought I would try something different for once. Savory cookies. Yeah, ok, most people would call savory cookies crackers, but seeing this is actually modified from one of my sweet shortbread recipes, I am sticking with cookies. And I guess they aren’t all savory — there are cranberries in there and a bit of sugar. But definitely more the Wine-and-cheese idea than coffee and sweets.
They really should call Superbowl Sunday the official U.S. junk food “holiday” of the year. At very minimum, it is a good excuse to make loads of snack-y munchies. To wit, these here wings and drummies. Not really junk food because all the ingredients are relatively good for you. Just don’t eat all 4 pounds… by yourself. Bring napkins. Maybe a bib too.
The atypical traditional German Zwiebelkuchen (Onion Tart). OK, that sounds rather contradictory, eh? Here is the thing: the recipe is traditional. Onions, Speck, Paprika and Nutmeg. And yes, while it looks a little like a quiche, it only has one egg in it. In Swabia (the Southwestern part of Germany nearest to the French and Swiss borders), this Zwiebelkuchen is often eaten in the fall and is a great accompaniment to new wines.
But why atypical? Well, my presentation, actually. While it certainly is possible that a cast iron pan was used at some point in the history of Zwiebelkuchen-making, it is more often made in a tart pan with a removable bottom or even as a square on a regular Backblech. Also, I am quite sure that no one bothers to cut out many little leaves, cut patterns in them and then glue them to the edge. So there. Typical German recipe. Typical me presentation. All good. Well, would have been better if that one side of the crust didn’t decide to take a nose dive into the filling, but imperfection is perfection.