Mapo tofu

Morgan has been on a mapo tofu kick since he went to Mission Chinese when he was in San Francisco. Even before he got back from that trip, the Lucky Peach newsletter landed in his inbox, including the mapo tofu recipe from Mission Chinese!

The very tasty recipe is here:

After sourcing all the ingredients (except the beef fat), Morgan invited me over to prepare it. We made it using a technique best described as “pair cooking”, a reference to “pair programming”. In pair programming, often one person is at the keyboard doing all of the typing, and the second person formulates and talks over ideas with the person typing.

Mapo tofu going in for a close up

Mapo tofu going in for a close up

Lion’s Mane

I joked recently that I wished third wave mushrooms was a thing in Berlin so that I could have access to a wider variety of wild and cultivated mushrooms. Seeing the exotic ones that are available in London made me envious. My envy heightened when Kristin and Sebastian gave me a cookbook titled Shrooms that has sections dedicated to mushrooms I‘ve never seen in person.

Well, yesterday, while visiting my favourite Saturday market, Boxhagener Platz, for the first time ages, I spotted a man selling mushrooms I’d never seen before, including ones that looks like cauliflower florets.

My hand for scale

My hand for scale

Shakshuka – a reprise

It was four years ago this month that I made myself shakshuka for the first time. At that time, a future with Fronx in it was uncertain. I spent an indulgent Sunday cooking for myself. Today, I spent an indulgent morning cooking for the two of us, and he popped out for bread while I finished up. Bliss.

Shakshuka for two

Shakshuka for two

Kimchi Chicken Stew

Our friends Mike and Morgan made an experimental batch of kimchi which I personally found lacking the crunch of previous batches. I pumped up its fizz and flavour by keeping it closed up tight in the fridge for a week, but it was still on the soft side.

What do you do with a jar of lovingly made, perfectly tasty, but slightly underwhelming kimchi? Make a stew! Kimchi stew was something I had heard of, but never had. The closest thing I’d had was a chicken version of gamjatang, from the Korean restaurant Core, which I occasionally crave.

Banh mi at home

Recently, Kristin and Sebastian gave me an all-things-banh-mi cookbook titled The Banh Mi Handbook. For me, it turned out to be the perfect sort of gift; something you never knew you wanted, but turn out to love.

Flipping through, it was clear how all the individual components were perfectly manageable, and most could be made ahead. Plus (yay!) it included a recipe for the soft, steamed variation of buns, which I think are the perfect size for experimenting with topping combinations.


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.