Fritters

Inspired by Tiffany’s post about doing something extraordinary, I decided to write up something I do all the time: make fritters out of vegetables that need to be used up or that I’m sick of eating. Today’s version was potato, leek, turnip and carrot, which is a favorite. All I had were purple carrots, which I don’t particularly care for, but they turned out pretty tasty.

10 kilos of chicken wings

Leave it to me to impulse purchase 10kg of chicken wings. Do you want to know what 10kg of chicken wings looks like? It looks like this:

Roasted chicken and vegetables with croutons

I have perfected roasted chicken and vegetables.

What’s not to like?

A favourite weeknight fall and winter meal of mine is roasting a couple chicken legs, separated at the joint for even cooking, with chunky cut vegetables. I started making this combination for myself sometime during university, after I learned to make Oven BBQ Chicken from the Joy of Cooking. My standard method in the past used barbecue sauce, applied as described in the Joy recipe, and I would surround the chicken parts with zucchini, button mushrooms, and bell pepper. Sometimes I’d add some potatoes.

The Christmas Sushi Experiment

For the past seven or so years, every now and then I would stumble upon a list I made for myself in an old notebook. The list contained ideas for maki on the theme of “Canadian” sushi using such ingredients as grilled salmon, green asparagus, and roasted sweet potato mixed into the rice.

Long after everything else in the notebook lost meaning, I still kept the notebook around for that list. When I was packing to move out of my beloved apartment on Torstraße, I found the notebook again; I pulled that one page out of the it, then threw it away. I tucked the folded-up page in my wallet.

Try this: Italian-style Swiss chard

This recipe for Italian-style Swiss chard doesn’t sound like anything special, but I’ve been craving it ever since I made it a couple of days ago. And yes, you do really need to cook it that long.

Fancy brussels sprout pasta

KIRK: What’s for dinner?
ME: Pasta with brussels sprouts
[pause]
ME: Or would you rather have something else?
KIRK: Nooo… Could you maybe bacon it up a little?

Rethinking quinoa

An article from The Guardian about why quinoa (and soy and Peruvian asparagus) may not be so great.

Spicy black bean burgers

Around here we regularly eat hummus sandwiches and I’m always looking for new ways to introduce more beans into our diet.

Mashed potato failure

There’s nothing easier than mashed potatoes.

In Berlin, all potatoes are labelled as either mehlig (floury/mealy/starchy) or festkochend (waxy/firm). No guesswork needed, no excuse for messing this up.

Powdered lemon peel

I saw some powered lemon peel at the spice stand at the market this past weekend. I bought it on a whim. They also had orange peel. I had seen some at a Christmas market in Nürnberg when we were there but stopped myself from buying it: it’s a super-fine powder that I had no idea how to use.

I also bought chili flakes. Shall I attempt cayenne ginger tea next?