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Appetizers/Starters

Appetizers/Starters, Dinner, Lunch, Soups

Roasted Hokkaido Pumpkin Bisque with Curry Toasted Chick Peas

Hokkaido pumpkins seem to be more popular in Germany than they are here in my neck of the woods of Greater Boston. For a while, they were very trendy and one of my aunts in Germany really loved them. They also go by the names Kuri Squash and Baby Red Hubbard Squash. Either which way, they have a nutty, peppery flavor which I enhance with curry and a pinch of nutmeg. If you can’t find a Hokkaido Pumpkin, you can also use butternut squash to make this soup.

19. January 2025

Appetizers/Starters, Dinner, Lunch, Soups

Mushroom Medley Soup with Mini Potato Gnocchi

My dad used to make next-level soups. They were amazing. Number one by far was his New England Seafood Chowder, but second was his Mushroom Soup. Of course, first, he would forage the mushrooms, then spend hours painstakingly cleaning them, and then came the soup making. For a few weeks some summers, he would make and sell this Mushroom Soup (either Chanterelle or Porcini or both) at a farmer’s market and people would come watch him make it. He would sell out in under an hour.

This Mushroom Medley Soup pays homage to that soup. This is likely one of the best savory things that I have made all year (ok, ok, it’s only January 3rd…. let’s count last year as well). This is the most flavorful, hearty, homey and delicious thing to come out of my kitchen in a whole. And given the arctic temperatures outside, today was the perfect day to make it.

3. January 2025

Appetizers/Starters, Breakfast/Brunch, Lunch, Savory Snacks

Savory Potato, Cabbage + Bacon Strudel

Inspired by my recent trip to Innsbruck and Strudel-Cafe-Kroll, I decided to make a “cheater” (with puff pastry) savory strudel, Potato, Cabbage + Bacon Strudel. Very easy filling (which also tastes great with a fried egg as breakfast hash), and a simple faux braided top. Makes a great lunch or brunch dish, and can be served hot or at room temperature. Delicious and looks pretty too.

21. October 2024

Appetizers/Starters, Breakfast/Brunch, Savory Snacks

Chanterelle + Caramelized Onion Breakfast Tarts

Here a bit using the of bounty from my weekend in Maine: Chanterelle and Caramelized Onion Breakfast Tarts with the chanterelles that I foraged in the woods myself. Let me start with this disclaimer: If you do not know your wild mushrooms, please don’t go foraging; just buy them in the shops. Even if you know your mushrooms, please be exceptionally careful. I have been “mushroom hunting” since I was a toddler with my family … it’s a German thing.

1. July 2024

Appetizers/Starters, Dinner, Lunch, Soups

Roasted Red Pepper and Tomato Bisque

Catching up on something that I made for “red week” in my Cook/bake-a-long this week: Roasted Red Pepper and Tomato Bisque. It’s really hearty but tart and “spring like”. As usual with creamed soups, it’s really hard to photograph, so I tossed in a few garlicky croutons. This recipe makes a whole bunch so it will feed a crowd and/or freezes well.

4. May 2024

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