Sorry for the absence. I had very good intentions of maintaining posts and getting some set up before I traveled, but obviously that didn’t happen!
At the tail end of April we traveled to Wales for a wedding. PS’s cousin got married and since Germany isn’t so far away we were able to pop over for a long weekend and attend. Being closer to his family was one tick on the pro-list in our decision to move to Germany. We had a fantastic weekend full of family, food, drinks, some wedding dancing of course and relaxation.
We made an easy dessert for the dessert table. It was not as pretty as it was in my head….oh well, it tasted pretty good.
(Recipe: puff pastry, cream cheese, raspberry preserves, and some shaved dark chocolate. Put on square of puff pastry, fold, egg wash, and bake)
The following weekend we say PS’ family again as our place was a stop over for a weekend on their vacation to Southern Germany and Austria. We showed off the wonderful Stuttgart Saturday market. We did café and kuchen. I showed them the expansive gardens at Universität Hoheheim, where I work. There was a tradition Schwäbish meal at Stuttgarter Stäffele. We had a very pleasing meal tucked away in their back dining area.
Then we had a four day work week as my mom and her friend arrived from the states for a 10 day visit!
So those are all my excuses for not being more prolific with the cooking posts! I will say nothing on my lack of planning ahead for posts though 🙂
And, to get back into the swing of things here is what I made for dinner tonight. Nothing fancy, but a good solid very adaptable recipe from Moosewood cookbook (like so many of the recipes!). Seriously, one of my very favorite cookbooks.
This was a fairly quick sauté of vegetables, cabbage, onions, garlic, carrots, bell peppers. Heavy with dill (I WISH it had been fresh), ground pepper, cayenne and blue cheese crumbles. Served on top of a dense pumpernickel topped with creamy quark and mustard, and a crunchy green salad, it was a simple and satisfying dinner.
(there are no quantities in the original recipe, but I will include mine)
1 Tbs Olive oil
600 g (~1lb) green cabbage, finely sliced
2 small onions, diced
2 cloves garlic, minced
1 medium beet (mine was bad, so I had to leave it out, so sad!)
0.5 red pepper, thin strips
0.5 yellow pepper, thin strips
50g (~2oz) blue cheese, crumbled
30g walnuts (a handful), diced
Dill, salt, pepper and cayenne to taste
Heat oil over medium heat, add in onions, cabbage, (beet if you are using it) and garlic. Cook until starting to wilt and become tender, about 8 minutes. Add in smaller, softer vegetables, the carrots and peppers and cook another 2-4 minutes. Season to taste. Stir in blue cheese crumbles and walnuts. Top a toasted hearty bread (pumpernickel, sourdough, rye) with quark, (yogurt cheese, cream cheese, greek yogurt or mayo) and dijon mustard, then the hot vegetables.