Culinary Cowgirl

No Cooking for Now...

2008-08-07T09:35:00.004+02:00

Just taking some treats to family...we're off on vacation. More when I return.

Of Summer and Gooseberries

2008-07-31T14:55:00.010+02:00

There are few things that say summer to me like gooseberries. Not the beautiful domestic ones like are pictured here, but the spiky, thorny, wild ones that I remember from childhood.

When I was growing up, we spent summers at our cow camp in the Sierra Nevada Mountains, staying with our cattle during the months they were in the high country. Some people called our lifestyle a bit rustic - no electricity, no fancy digs, just a cabin, a few bunkhouses, and an outhouse - but we were in heaven. Every year, when the end of May rolled around, it was all we could do to contain our excitement, knowing it wasn't much longer before we could 'head to the hills'.

One memory of these summers that I carry always is that we made the most of what the mountains offered us. We would fish in the creeks, we would find wild onions in the meadows, and, come the end of the summer, we would pick wild berries. For a girl that would grow up to become a foodie, it was the basis of a beautiful relationship with the seasonality of food, the knowledge that for the really great things one must obey the timing of Mother Nature. Yes, I experienced this with the summer vegetable garden we had at our home ranch, but we were already living in an era when you could get certain types of 'seasonal' produce year-round. The things that we had in the mountains were things that we could only have once a year.

My mom decided, for a few years at least, to turn the mountain berries into jelly. We could capture the flavor of summer in jars and enjoy them through the fall, winter and spring. Honestly, wild elderberries and wild gooseberries are not things that you just greedily eat, but their flavors are so intense that they make for fabulous jelly.

The gooseberries, in particular, were almost more work than they were worth. Wild gooseberries are smaller than their domestic counterparts and are covered with thorns. Picking elderberries was cake. They hung in gorgeous dark purple bunches from trees. On the other hand, harvesting gooseberries was not for the faint of heart. Armed with fence gloves, riding on the back of our old Honda 90, I would go out with my mom or brothers, and gingerly pick them from the almost scrub brush-like bushes. And even with the gloves, you would come home with little 'bites' from the devils. But in the end, the wild gooseberries made for a gorgeous pale gold jelly. Not too sweet. Not too tart. A mild taste of summer.

Even in the years after we stopped making jelly, gooseberries still reminded me the most of summer.
It wasn't until we moved to Europe that I reacquainted myself with this seasonal favorite. Well, almost. The exception is that here they are domesticated, large, and most importantly, thornless red fruit. But the similarity is that they only come around once a year. Highly seasonal and not ordinary. When you see them, you buy them. Just as I did the other day, making a fabulous Gooseberry Meringue Tart (another great recipe from BBC Good Food).

The first bite? Heaven, but I could have sworn my fingers ached from phantom thorn punctures. Ah, summer...

So Much Food

2008-07-27T20:52:00.007+02:00

I have been cooking and baking like a fiend lately. There have been barbecues to go to, friends over for dinner and just plain tinkering in the kitchen. At times my house has resembled a small restaurant.

Heck, I even made homemade bread last week!

Am I becoming the domestic goddess that Nigella speaks of?

Note: This is the basic white loaf from Nigella's How to Be a Domestic Goddess.

Always 'Good Food'

2008-07-21T12:47:00.005+02:00

While living in England, I fell madly in love with BBC Good Food magazine. It was everything I had come to appreciate about a food publication - it wasn't pretentious, the photography was beautiful and the recipes were fabulous. Even though I no longer get the actual magazine (unless I can bribe people to grab one while on layovers at Heathrow...the dear H.E. knows how to get on my good side), I still am an avid fan, receiving their emails and regularly reading their website.

This past week in their email update, there was a recipe for Crispy Greek-style Pie. We are such feta fans in this house, I just had to make it. And oh boy, was it worth it.

This recipe is easy. It only has five ingredients and took me less than ten minutes to piece together. The flavors are bold enough that no additional seasoning is needed. It baked up easily and beautifully, making for an eye-pleasing meal.

But the thing that has landed this particular recipe into my 'list of things to make on a regular basis' is the fact that Little Man, after happily devouring his first piece of pie, asked for seconds. That has never happened in our house. He'll eat everything without a problem, but never asks for more, even if it's his favorite meal. When he asked for a second piece (which he ate with equal gusto), H.E. and I looked at each other and said, "yep, this recipe is a keeper."

If you haven't seen BBC Good Food, then head on over to their website. While you're at it, sign up for their email newsletter. You won't be disappointed.

I Must Love Him...

2008-07-08T12:41:00.006+02:00

It was H.E.'s birthday the other day. And as with every year, part of my gift to him is a meal of his choosing. I shouldn't even bother asking what he wants, because every year it's the same thing - steak. He says it's because it is his favorite, but I can't help think it's also so he can further endear himself to my family.

Anyway, this year his birthday fell during the work week. I felt a bit sorry for him, see my birthday is followed closely by Little Man's and so it's like a three ring circus for us, with family and friends flowing in and out of the house. But for H.E., his birthday is on its own, during a time of year when few people visit. So to insure he felt just as loved, I declared that the entire weekend prior to the big day would be his 'birthday weekend,' allowing him freedom to choose the weekend's activities and menus.

We went for a walk in the woods, complete with a picnic lunch (including a take on the classic Ploughman's lunch, served as a sandwich). There were homemade buttermilk pancakes for breakfast. And to take full advantage of a great evening, H.E. decided to have his main birthday dinner on the weekend. The menu was simple steakhouse fare. Fillet Mignon with blue cheese butter, fresh green beans and mashed potatoes with spinach and bacon. Accompanied by a loaf of fresh bread and a great zinfandel, it was just what the husband ordered.

You would think that by the time that H.E.'s actual birthday rolled around, that I would be sick of cooking, that I wouldn't want to do anything special. But, being the wife that aims to please, I just couldn't leave well enough alone. For dinner, I used the leftover buttermilk to make biscuits and then turned the spinach and bacon mashed potatoes into patties, serving them with eggs.

All in all, at the end of the four-day long fest, I was tired...and H.E. was happy. Call me crazy, but that makes it worth it.

Do you have any traditions for your loved ones on their birthdays? Do you go all out to make them feel special?

To make the potatoes: Simply add crisp, crumbled bacon and roughly chopped fresh spinach to hot mashed potatoes. Season with pepper. (Adapted from Cuisine at Home.)

Neglect, Curry and a Really Good G&T

2008-06-16T11:30:00.006+02:00

How can it be that I haven't posted anything here since May? It's not that I've not been having culinary adventures. It's not that I haven't been cooking. I've had plenty to write about and yet haven't. I guess it's just a straight-forward case of neglect. I've neglected you, little blog, and for that I am sorry. But enough of the grovel...let's get back to the food.

*******************

In talking with the dear H.E., we have come to the conclusion that my strength, when entertaining with food, lies in Mexican and Indian cuisine. I can cook just about anything, but in these two areas I excel. I have a passion for the flavors and both naturally lend themselves to cooking for a crowd. And so, when we decided to have friends to dinner this past weekend, we opted for a curry night.

The menu was simple - cucumber and mint raita with vegetables for a starter, dhansak curry with pilau rice for the main, and cilantro-garlic naan, mango chutney and brinjal pickel for accompaniments. Simple menus make for a happy me. I can flex my culinary muscle without getting stressed out. A key to good entertaining.

Another key to good entertaining is the right drink. In my mind, nothing says curry night like gin and tonic. Not just any G&T though, a proper one with Indian tonic water. And this is where we ran into the problem...we were out of tonic water.

My knight-in-shining armor, H.E., promptly offered to fix the situation and head into the city for a resupply. He graciously took Little Man on this quest, allowing me uninterrupted time to prepare. A few hours later, after also making sure our boy had lunch out, he returned with tonic and a beautiful bouquet of flowers in hand. What a guy.

Our evening was great. The meal went off without a hitch. The G&T's were worth the trip to the city. The conversation was lively. Food and friends are such a wonderful combination. Time to plan another evening. Maybe Mexican next time. I better make sure we have the ingredients for margaritas on hand.

Do you have a go-to cuisine for entertaining?

It's All About the Asparagus

2008-05-20T15:19:00.004+02:00

It's that time of year in Germany. Asparagus season. And it's a big deal. Everywhere you go, you will be bombarded with it. Guess it's a good thing that our little family are big fans of the stuff.

Strangely enough though, I have never eaten white asparagus. Growing up, I can remember tons of green asparagus making its way to the grocery store during prime season, but white asparagus was not as easy to come by and usually prohibitively expensive. The one thing I do remember is being told that white asparagus was "German asparagus". And that was all I knew...

...until now. Darn it, we are living in Germany! We will try white asparagus!

Not really knowing what to expect, but armed with the knowledge that white asparagus is generally sweeter than green, I set about preparing the pound that I bought (which cost about $8). I peeled it, par cooked it and then sautéed it with some butter and parsley...and boy, was it good.

If you haven't had white asparagus before, try it. It is sweeter than the green version, making it a great accompaniment for roast chicken...which is what we had it with.

Now I am just wondering why I waited so long to try it.

Sweet and Spicy to Top it Off

2008-05-04T19:12:00.005+02:00

I find Mexican food lends itself to lighter desserts. After a meal of tacos or tamales or enchiladas, it seems that something like cheesecake or pie can be a little much. So I go a simpler route and serve a very basic treat of cookies and fruit salad - with a twist.

Mexican Wedding Cookies (also known as Russian Tea Cakes or Pecan Sandies in certain parts of the world) are a staple for me. They are quick and easy - you can knock out several dozen of these beauties in just a short period of time. They are attractive - small rounded cookies coated in powdered sugar. And they are delicious - with a cup of coffee they almost melt in your mouth. Over time I adapted my recipe further to omit the nuts and include lime. My dear H.E. would crawl on his belly for them.

Last year, when preparing a Mexican feast for some British friends, I was struggling to find something suitable to accompany the cookies for dessert. I didn't want the heaviness of ice cream, not after an elaborate dinner. And just by luck and chance, while reading my daily blogs, I discovered a Southwestern Fruit Salad by Ovens to Betsy. Betsy is one of my absolute favorites and I trusted her take on things, so I made the fruit salad for my dinner party. It is FABULOUS! Fresh, light and just spicy enough to make an impact. The cookies and salad together made a great end to the meal - give it a try this Cinco de Mayo!

Mexican Wedding Cookies
Adapted from Mexican by Jane Milton

1 cup butter, softened
1 1/2 cups powdered sugar
1 Tbsp fresh lime juice
1 Tbsp lime zest, grated and chopped
1 tsp vanilla extract
2 3/4 cup flour

Preheat oven to 375°F. Beat the butter in a large bowl until it is light and fluffy, then beat in 1 cup of the powdered sugar, with the lime juice, lime zest and vanilla.

Gradually add the flour to the creamed mixture until it starts to form a dough. Knead the dough lightly.

Divide the dough into 30 equal pieces and roll them into balls. Space about 1/4 inch apart on baking sheet. Press each ball lightly with your thumb to flatten it slightly. Bake for 10-15 minutes, until they start to brown. Cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Put the remaining powdered sugar into a large ziploc bag. Add a few cooled cookies at a time to the bag, seal and then shake gently to coat cookies completely. Serve immediately or store in an airtight container.

Hot Tamale!

2008-05-01T21:45:00.006+02:00

When we want to really do Mexican right in our house, we do tamales. They are time consuming and involved, but they are scrumptious and worth the effort. Most commonly prepared as a Christmas Eve treat, we tend to make them two or three times a year.

The recipe I use is adapted from one I found in Cooking Light several years back. It cuts out the lard from the masa mixture, which results in a lighter textured tamale.

Tamales
Adapted from Cooking Light

14 large dried cornhusks

Dough
3 cups masa harina
1 ½ tsp paprika
1 tsp salt
2 cups water
2 tsp vegetable oil

Filling
1 ½ lbs pork shoulder roast
1 ½ Tbsp chili powder
1 ½ Tbsp ground cumin
1 Tbsp dried oregano
2 tsp paprika
2 tsp salt
1 tsp ground black pepper
4 garlic cloves, minced
½ large yellow onion, chopped
½ - 1 cup water

To prepare cornhusks, soak in a large bowl of hot water (using a second bowl to weight them down) for at least 30 minutes. When ready to assemble, drain water and pat dry. Take 2 of the husks and tear lengthwise, these will be used to secure wrapped tamales.

Combine chili powder, cumin, oregano, paprika, salt and pepper. Rub pork with half the spice mixture, reserving the other half. Roast pork in a 400°F oven until internal temperature reaches 155°F (or place roast in crock pot on high for 6 hours). Let pork rest for 10 minutes, then shred with two forks.

Heat a skillet with non-stick cooking spray or a tablespoon of olive oil. Add garlic and onion, sauté 5 minutes or until tender. Add pork, remaining spice mixture and water; cook an additional 10 minutes.

For dough, combine masa, paprika and salt in a large bowl. Add water and oil, stirring to form a soft dough. Divide dough into 12 equal portions. Place one portion in center of one husk, pressing it into a rectangle shape and leaving room at the edges. Fill with small amount of pork mixture. Roll tamale and tie with husk strips.

Arrange tamales in a steamer (1 inch of water in bottom). Steam for 30 minutes. Makes 12 large tamales.

Pico de Gallo

2008-04-25T16:03:00.004+02:00

I love salsa in all forms. Sit a bowl of salsa and a bag of tortilla chips in front of me and watch out, willpower goes out the door completely.

While I will greedily eat any type of salsa, my favorite by far is the fresh, uncooked pico de gallo. The bias toward pico came from my childhood. Thanks to bountiful crops of tomatoes that came from our garden, we were always looking for ways to use them. Sometime around my early teens, my mom started turning the abundance of red beauties into large bowls of pico de gallo. The "you-name-the-brand" salsa we always had on hand in the house would go neglected in the fridge once tomato season arrived, only to be resurrected come winter.

My recipe varies little from my mom's original. It's quick, easy and, above all, flavorful. Make plenty, it will last in the fridge for a few days...that is if you have more willpower than I do.

Pico de Gallo

6 medium tomatoes, chopped into small, uniform pieces
2 green onions, minced
1/4 of a medium bell pepper, minced (I like to use yellow or orange)
1 medium bunch of cilantro, chopped (about 3/4 cup)
Juice of 1 lime
1 tsp garlic powder
Salt to taste

Combine all ingredients in a large bowl and stir to combine. Cover and refrigerate for at least an hour. Before serving, taste to see if additional salt is required. Serve as a condiment or alone with tortilla chips.

Let's Do Mexican

2008-04-23T15:52:00.004+02:00

I love Mexican food. Actually that's an understatement. I adore Mexican food. It's borderline obsession. I guess it's probably due in part to my California upbringing. There's nothing like the fabulous fresh dishes you can get there. Not the pseudo Mexican you can get at places like Taco Bell or El Torito. I am talking about the real thing. And over the years I've had to learn how to make it because when you live in such exotic locations like Germany, England and Connecticut, it's sometimes hard to find decent Mexican food.

With Cinco de Mayo fast approaching, I thought I would do my part to spread the love for Mexican and share with you some recipes I've developed. I'll take you all the way from appetizers to dessert. Come, enjoy a cold cerveza with lime and have a feast.

I will start with my most requested recipe - Guacamole. I know I have written about it before, but when you have a classic like this, why not go for a repeat?

Guacamole

4 ripe avocados
1 medium tomato, seeded and chopped
1/2 medium red onion, finely chopped
Small handful fresh cilantro, finely chopped
1 teaspoon garlic powder
Juice of 1 lime
Couple of dashes of hot sauce
Salt to taste

Peel and mash avocados with garlic powder (leave it slightly chunky). Add lime juice and stir to combine. Add onion, cilantro, hot sauce and salt. Finally, fold in tomato, being careful to not over stir. Let sit for at least 30 minutes before serving (you can cover it tightly with cling film and place in frig if not using straight away).

Ode to German Bread - Kartoffelbrot

2008-04-21T12:23:00.003+02:00

Not since I left my beloved California Sourdough, have I fell in love with bread like I have in Germany (no offense to the East Coast of the United States or Britain). The Germans just seem to understand the importance of a great tasting loaf. Perhaps it's the influence of their hearty lifestyle or their need to infuse a long winter with flavor, whatever it is it works. And so now, for your viewing pleasure, I will occasionally feature different varieties of German bread.

Kartoffelbrot
Potato Bread

Have Travel, Will Eat

2008-04-18T12:40:00.003+02:00

We did a bit of traveling this past weekend. And of course that means that I had to try as much of the local cuisine as possible. What kind of foodie would I be if my journeys didn't involve food?

We did a LOT of walking, yet I still felt like I ate my way through the trip. I mean, I just had to try the blutwurst and leberwurst (blood sausage and liver sausage)...followed by apfelstrudel (apple strudel). Plus, I had to wash it all down with a good local beer. After each meal stop, I almost felt the need to loosen a notch on my belt, but lucky for me the majority of the walking was uphill.

Now, you may have turned your nose up at my mention of blutwurst and leberwurst...and you're not the only one. Upon telling my mom about it, she said, "What has gotten into you? Always trying things that I would never have been able to get you to try when you were a kid."

"I don't know. I guess I just really want to get a feel for how people eat."

"And so, how was it?"

"I loved it!"

She laughed. I guess my life of travel has truly changed my tastes. Can't wait to travel more...who knows what my tastes will be like in another ten years.

The Crust of Memories

2008-04-09T13:32:00.007+02:00

As I was preparing the dough for our pizza this past Friday, I started thinking about when I first fell in love with wholewheat crust...

Many moons ago, I was a student at California State University Chico (save your party comments, I've heard them all). During my last year there, I had the most fabulous roommates. We just clicked. And one of the things we clicked on was a love of good food. After all, college students can only eat so many servings of Top Ramen, white rice, Taco Bell and McDonald's before their scholarly performance begins to suffer. Whenever we could, we would cook real meals and eat like a proper family. Whenever we couldn't, we would eat at the good (and not too expensive) local restaurants. Chico was full of them. Mexican, burgers, pasta...you name it, it was there. And of course, because it's a college town, there was pizza.

Our favorite, hands down, was Woodstock's Pizza. Woodstock's was an institution. Whether you ate there or had it take away, it was the pizza to eat. And I guess because it's California and we just do things differently, they offered two types of crust - regular and wholewheat. I really can't remember why we first ordered wholewheat, but once we did we were hooked. I know there are purists out there who would never touch anything other than a plain flour crust, but honestly, the wholewheat adds a flavor and dimension to the pizza that just isn't there otherwise. Couple that with a good beer, let's say Sierra Nevada (I'm a bit Chico biased), and you're in for a real treat.

And so, over the years, we have adopted a wholewheat hybrid crust for our pizza nights. The latest incarnation is an herbed take on our original. With the addition of a small amount of olive oil, the crust is crisp and crunchy. It brings back memories of my time at Chico every time we eat it.

Herbed Wheat Pizza Crust

2 cups plain flour
1/2 cup wholewheat flour
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp garlic powder
1 tsp salt
1 cup warm water
1 tsp dry yeast
1 tsp sugar
1 Tbsp olive oil

Combine warm water, dry yeast and sugar in a small bowl; set aside for a couple of minutes. Meanwhile, combine flour, oregano, basil, garlic and salt in a large bowl. Once yeast mixture has had a chance to sit and bloom, pour it into the flour along with the olive oil and mix until combined. Knead dough (using extra flour as necessary) until it's elastic and smooth, about 5 minutes. Form dough into a ball, leave in bowl and cover with plastic wrap or a towel; sit in a warm place and allow it to rise for at least 20 minutes or up to 2 hours.

Once the dough has risen, remove cover and punch the dough down. Knead the dough another couple of minutes until the smooth consistency returns. Turn out dough onto a greased pan and shape. Top with your favorite ingredients and bake at 475 degrees F for 15 minutes, or until topping is bubbly and golden brown.

Note: If you like a really crispy crust, par-bake the dough for 5 minutes before adding the toppings.

When Bad Bananas Turn Good

2008-04-02T16:01:00.005+02:00

We go on banana binges in our house. Months can pass where I won't buy them, then all of a sudden a switch is thrown and it's as if we can't live without them. And then, as swiftly as it came, it goes again, always leaving in its wake a few neglected specimens.

And those sorry souls sit there for a couple of days.

And they continue to sit for a few days more, until they are such a shade of brown-black that if not for their shape, it would be hard to know their true identity.

And then I bake.

More often than not, these poor neglected souls are lifted from their slow demise and elevated to our favorite post yellow state - banana bread. My favorite recipe is one that I adapted from The Joy of Cooking. It's basic and easily altered to include any other gems that may need to be "put to better use." This past week, after another month-long binge, I made a loaf that included sesame seeds, ginger, pine nuts, dried cherries and golden raisins...and it was good.

It's recipes like these that give hope to neglected fruit everywhere.

Banana Bread
adapted from The Joy of Cooking

1 cup flour
1/3 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
6 Tbsp butter
2/3 cup sugar
2 eggs
1 tsp vanilla
3 overripe bananas, mashed
Additional extras, if desired

In a large bowl, cream together butter and sugar. Add eggs and vanilla, beating until well blended. Fold in mashed bananas. Add flour, salt, baking soda and baking powder, stirring until combined. At this point you can add any additionals you may have. Scrape batter into a greased loaf pan and bake at 350°F for 50-60 minutes. Allow to cool before removing from pan.

Homemade Margarine, Anyone?

2008-03-31T19:52:00.003+02:00

Stumbled across this BBC story today. The food bits are intriguing. The remainder of the article is just a good read.

Food for thought.

Cool Flutes

2008-03-28T11:58:00.005+01:00

I first wrote about this fabulous find last year after we took a trip to Cornwall. When we saw these champagne flutes made by Green Glass in the store we just knew we had to have them. We like quirky things and these certainly fit the bill.

Now, one year on, I just have to say they are my absolute favorite. They're casual and fuss-free (read as easy to clean), perfect for our Friday Night Pizza Night. H.E. and I have affectionately dubbed them our "redneck champagne flutes".

If you happen upon some Green Glass products, make sure to give them a look. Their concept of turning used bottles into drinkware makes for some fun and functional items, perfect for everyday use or to liven up casual entertaining.

More Edamame Please!

2008-03-27T13:54:00.006+01:00

I am pondering dinner right now. I know this much - it will be Thai fusion using beef and noodles...but that's as far as I've got.

Oh, and I know that we will be having edamame as a side. We eat a lot of edamame.

As I think about it, edamame (or soybeans, if you prefer) has been a staple in our house for a decade. H.E. stumbled upon it years ago in, of all places, an Irish pub in Honolulu. He was hooked. And then he got me hooked. The rest is history.

But it's really Little Man that is the driving force behind how much edamame we eat these days. In the shell, like traditional edamame, or shelled. On the side or as part of a dish. It doesn't matter how it's served, he devours it in any form. If I ask what he wants to have with dinner, he usually pipes up with, "Soybeans please!" And that is the reason we are having them tonight.

But I've found when talking to friends, that edamame and soybeans are either items of absolute love or plain vanilla indifference. Do you love edamame like we do? How do you prefer to eat it? Is it always on hand in your kitchen like it is in mine?

Okay, enough soybean contemplation...I better get back to thinking about the rest of dinner, as it won't be long before I need to get cooking!

Happy Easter!

2008-03-21T12:51:00.003+01:00

Little Man's Easter Cookies

German Delights #1 - Käse Spätzle

2008-03-20T19:56:00.007+01:00

We can be so cruel about food, throwing stereotypes around like whiny adolescents. When I moved to England, so many people told me how bland and nondescript the food would be. But, upon actually living there and experiencing British food in it's true form, I could only think that the critics had never given it a chance. And so I began writing about British Delights, items that I felt were unsung and unnoticed, worthy of a fair shake.

And now it seems that I have moved to yet another country that is constantly belittled for its food. "All they eat is meat and starch" is what I was told upon moving to Germany. But after my experience in the UK, I knew I just had to look further to find those hidden treasures. And so, here is the first installment of German Delights...

I am a sucker for carbs. Especially those that use cheese as an enhancement. Cheese ravioli, cheese tortellini, cheese stuffed shells, macaroni and cheese...yes, they all draw me in like a siren's song. So when I learned that a local specialty was käse spätzle (cheese spätzle), it was like the siren song was being blasted in my ears.

Spätzle in it's plain form is something I can take or leave. While it is rustic and straightforward, it's also rather forgettable unless it is accompanied by a sauce or other such topping. However, combine those noodles with swiss-style cheese and onions and it's taken to an entirely different level. It's the German version of gourmet mac and cheese.

If you have käse spätzle in a restaurant, it will be served with fried onions on the top. You can find numerous versions of this recipe on the web. But when recreating (and playing with) this dish at home, I opted for a milder edamer (Edam) and to add onions along with the cheese, topping with chives instead. With the changes, the recipe is still lovely and rich. Serve with roasted meat, sausage or all on its own, it's sure to win over even the toughest critics and please the youngest palettes.

Käse Spätzle

1 lb spätzle, cooked and drained
1 1/2 cups edamer, shredded (you can also use gruyere, emmental, or swiss)
2 Tbsp finely minced yellow onion
2 Tbsp butter
1 tsp paprika
1/4 tsp ground nutmeg
Salt and pepper to taste
2 Tbsp fresh chives, minced

Heat butter in a large saucepan over medium heat. Add onion and cook for 5 minutes, until soft. Add spätzle to onions, season with paprika, nutmeg, salt and pepper; cook another 5 minutes. Reduce heat to low and stir in shredded cheese, allowing it to melt slowly. Serve immediately, sprinkled with some of the fresh chives.

If you prefer, you can place the käse spätzle (before topping with chives) under a broiler to caramelize the cheese.

H.E.'s Comfort Food

2008-03-18T11:59:00.007+01:00

There are days that I walk out of the kitchen and relinquish cooking duties to someone else. Whether it's a friend, family member or the chef at the take-away down the road, I really don't care, I just need a break. These needed breaks are usually caused by one of three things:

I'm sick
I'm tired
I'm uninspired

I had one of these days a while back. In this case, it was a mixture of all three symptoms. Frankly, all I wanted to do was go curl up on the bed and sleep. And so, on his own free will (perhaps mixed with a fear of not eating), H.E. donned the proverbial chef's toque for the evening.

H.E. in the kitchen is not a new thing. He liked to dabble with cooking when we first met. But now it's become more of a passion, which I can only assume is due in part to my own obsession with it. Lately, he'd been wanting to cook something new, to learn a new skill. Thankfully for our little family, it coincided perfectly with my down time. His food of choice this night - pure comfort, in the form of Cottage Pie.

H.E.'s love of Cottage Pie and Sheppard's Pie came long before our time living in England. He's always loved it. I think it has something to do with the fact that they combine meat and mashed potatoes, which rank high in his world. So, on this cold winter's evening, he tackled a Cottage Pie recipe from Tamasin Day-Lewis (one of my favorite chefs from the isles). A slightly altered version of the original, this recipe calls for the addition of rich flavors like red wine, Worcestershire sauce and Tabasco. Left on his own in the kitchen (I did seek out my bed), H.E. deftly pulled the dish together. Upon waking, I was pleasantly greeted by the tremendous smells that filled the house.

Day-Lewis' version of Cottage Pie is probably the best I've had. H.E. said it was straight-forward and easy to make. Even Little Man deemed it a winner. However, as H.E. pointed out, it's not that sexy to photograph...

A Bit o' the Irish

2008-03-14T08:33:00.005+01:00

I love this time of the year. Sure, it's still very much winter where I am and there's no hope of spring in sight - but it's almost St. Patrick's Day! And St. Patrick's Day means it's time for Irish Soda Bread.

Last night my dear H.E. took his first stab at making this sinful, buttery bread. It turned out beautifully. He even took one of the loaves with him to work so he could share. (I tried to stop this...tried, greedily, to keep it all for myself...but my plan didn't work...and my waistline thanks me.)

Try this recipe for yourself, you'll find it here in a post I wrote last year. It's the perfect accompaniment to corned beef and cabbage. Or you could always enjoy it with a cup of coffee, like me.

Hot, Hot, Hot...Hot Chocolate!

2008-03-10T14:36:00.008+01:00

While contemplating what would be my first post back from such a long hiatus, mentally pouring through dishes and stories that I could share, I kept running into a brick wall. I couldn't decide. It was a case of too much information, rather than a lack of inspiration. So I took a walk to the post office and found the answer staring back at me in the day's mail. A dear cousin, who lives in San Francisco, had sent me the perfect birthday gift to brighten a day that started out with sun, but is now gray and threatening rain. There, under a covering of pink polka dot tissue, was a box of Allegro Coffee Single Origin Drinking Chocolate.

Normally I am not a hot chocolate snob (coffee yes, drinking chocolate no), but I may have just become one. I've had high quality drinking chocolate -Godiva, Green & Black, etc. - and while they've all been exquisitely rich and decadent, they've all remained just chocolate for me. Allegro is different.

My cousin sent me Allegro's Organic Costa Rican 68. It's a dark chocolate, with just enough bitterness to make it interesting. And, as advertising in it's box description, there is an undernote of coffee, almost as if you are drinking a mostly chocolate mocha. In perusing the company's website, I see that they have several single origin drinking chocolates. I may just have to sample them all.

This is a fabulous discovery, especially when coupled with some Williams Sonoma marshmallows. I don't think I can drink regular hot chocolate again. I think I have been converted forever.

Counting Candles

2008-03-08T15:46:00.005+01:00

Last July I set this blog aside because of changes in my life. At the time, I felt that it was the best thing to do, that I wouldn't be able to stay true to my format and therefore I needed to change. During the months that followed I kept up with blogging through my other site. I tried to make the new blog a mix of traveling, expat life, and food, but time and again, I found myself wanting to write solely about food. And so, while preparing to blow out the candles on my birthday cake, I came to the conclusion that my passion for food deserved it's own home again.

The Culinary Cowgirl is back.

Grab a cup of coffee, take a seat at the table and join me...I guarantee it will tempt your taste buds.

A Different Course...

2007-06-30T17:01:00.000+02:00

Things change.

I began this blog with the intent of maintaining it "as is" for a long time. But life has a way of changing and so we must adapt. My time is being divided so much that I couldn't be true to a food-only blog and I have therefore decided to end this one and launch a new one.

Just This Side of Normal will still contain a lot about food - I am too obsessed with it! - but it will also contain quite a bit about travel and my not-so-normal life. I hope that those of you that have followed Culinary Cowgirl will continue to visit me at the new blog. I promise, I will keep it as interesting and food-filled as possible!

See you there!