Missed Summer Meals

It’s been a while, friends.

Do you want to hear something unbelievable?

Today is the first day of Autumn!

I’ve felt it coming for a couple weeks now, but was still hesitant to believe that Summer was really over.

There’s no more fooling myself, one season has quickly gone and another is ready to begin!

Between a fast summer, a busy start to the new year, and finally having English TV, I’ve not blogged much for the past 3 months.

As a way to say “farewell” to summer, I’m here today to share my favorite meals that never made it to the blog; not for lack of flavor, but rather lack of time.

So here’s the plan, I’ll post photos and appropriate recipe links. If there’s anything you want to see in more detail, just let me know and I’ll put together a special post for the requested items.

Let’s start way back in June!

Vegan Kidney Bean Veggie Burgers

Homemade Hamburger Buns

Leek and Shitake Mushroom Risotto

Vegan Peanut Butter Oatmeal Pancakes

Potato Stuffed Paranthas

Indian Spiced Potatoes and Cabbage

Creamy Parmesan Polenta with Roasted Vegetables

Chocolate Lava Cake

Lemon Tomato Pasta on Arugula

Country Style Sourdough Bread

July Missed Meals

Parmesan Arugula Pizza on Sourdough Pizza Crust

Tomato Cream Pasta

August Already?!

Sourdough Apple Bread with Cinnamon and Raisons

BBQ Tofu Salad

Greek Salad

Mixed Salad with Mmmm Sauce

Orzo with Green Beans and Chickpeas

Creamy Polenta with Roasted Vegetables and Tomato Dressing

Tofu Tacos with Refried Beans

September Treats

Tiramisu Layer Cake

Chocolate Mocha Cake

Monster Cookie Dough Balls

Ginger Carrot Soup

Spicy Plum Chutney

Vegetable Biryani

General Tso’s Tofu

Baked Pecan French Toast

 

Zucchini and Walnut Pilaf

Each and every one of these recipes deserve their own post, but sadly, time has not been on my side throughout the season that was.

I wish each and every one of you a safe and happy transition into my favorite season!

Bring on the soups, stews, apples and pumpkins!

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Recipes to Try

My summer vacation is quickly coming to an end. Tomorrow I’m heading back into work to prepare my classroom for the new school year.

Last year I had 18 students but this year I’ll only have 12. A good number for grouping. Another benefit of such a small class is that my classroom will seem much larger. I’m looking forward to reorganizing the furniture in the classroom. Once I’m all set up, I promise to share photos.

I’m a bit behind sharing recent recipes so thought I’d do a one off of recipes I’ve been enjoying lately.

Here goes!

Puffed Amaranth

 

I first heard of amaranth when I was in college. I babysat for the family that began Nu-World Foods, one of the first companies to introduce amaranth to the American market. I was instantly interested in their business and was eager to try their products. Time passed and amaranth went to the wayside for me due to availability abroad.

Well, things have changed and I can now buy puffed amaranth in Germany. I’ve been enjoying it with plain yogurt and fresh fruit for breakfast. It is light and fluffy but packs some staying power. If you haven’t tried amaranth, give it a try!

Blueberry Buttermilk Pancakes

Mmm… blueberry buttermilk pancakes! I made these pancakes while my friend Katie was visiting. The fruit syrup was simply made by heating fresh blueberries and strawberries together until they stewed in their juices. 

Buttermilk Pancakes with Peaches

Pancakes were the main breakfast food while Katie was here. These buttermilk pancakes were great topped with fresh peaches and maple syrup. Delicious!

Roasted Green Bean Potato Salad

This was one delicious dinner! I followed Kath’s recipe for roasted tofu potato salad. The only changes I made were to add roasted chickpeas and leave out the bacon (obviously.)

When making this recipe again, I’ll probably leave out the tofu and stick to chickpeas for my protein. This creamy, warm salad is a must try!

Veggie Noodle Stir-Fry

This is really a bit of a cheat meal… but it was good enough that I ate it twice in the last two weeks. I stir-fried broccoli, a leek, carrots and mushrooms then tossed in a packet of “stir-fry seasoning” before adding the cooked noodles. Oh so comforting and easy!

Caprese Baked Egg Cups

My baked egg cups turned out nothing like Jessica’s in looks, but based on the taste, I’d say they met her mark. This recipe was beyond easy, ready for the oven in about 2 minutes. I used halloumi cheese rather than mozzarella, chopped tomato rather than cherry tomatoes and milk rather than cream; this probably explains why my baked eggs turned out like ugly ducklings, but I tell you, even with these substitutions, the flavor was fantastic!

Aloo Gobi Mashed Indian Cauliflower

I had a head of cauliflower that needed to be used up from last Friday’s CSA box. This recipe was the perfect fit; fast, warm and subtly spicy.

I ate my aloo gobi with fresh, plain yogurt. It might sound strange, but the cool worked with the heat. I’m glad I have leftovers of this mash!

So there you have it! A few of the wonderful recipes I’ve been enjoying the past couple of weeks.

I recommend you give them a try.

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Updated Recipes Page

After many, many hours of work, I’m happy to announce a new and much improved Eating Abroad recipes page.

My recipes page has transformed from a neglected list of poorly organized recipes…

 

to a new, attractive, well organized collection of photos and recipes…

 

The recipes are now organized by meal category with a photo portal to a more detailed collection.

 

Do you notice the black borders around some photos?

Black frames = vegan recipes.

To use the new recipes page, simply click on the category that you’re interested in.

For example, if you’re looking for an oatmeal recipe, just click on oatmeal and you will be taken to the oatmeal section on the breakfast page.

From the breakfast page, you can see all documented oatmeal recipes on the blog. Just click on the recipe that interests you, strawberry rhubarb oatmeal for example, and you will be taken to the post containing the recipe.

Not only is the recipe page much more organized and full of photos, I’ve added another feature to help readers find the recipes they are looking for.

Eating Abroad Google Documents Database

Although I still have a bit or tidying up to do, I wanted to reveal both the new recipes page and Google documents database together.

Benefits of the Eating Abroad Recipe Database include:

• ability to search by ingredient, phrase or key words
• contains only the recipe
• organized by course, country and coming soon, season
• public collection- no need to sign up
• printer friendly
• easy to share with family and friends
• recipes can be saved to your own Google docs account or to your computer

How to Use the Eating Abroad Recipe Database

To search by category

Click on ‘Eating Abroad’ or the drop down menu in the left column to reveal the categories.

Say you’re looking for an Indian recipe. First you have to click on ‘Main Dishes’ to open the collection.

From there, click on ‘Indian’ to see the names of all saved Indian recipes on Eating Abroad.

When you find a recipe you like, just click on it to open the recipe as a document. You can print or save the recipe or follow the link back to the blog post.

For most documents, I’ve only saved a few photos and the recipes. If you’re looking for a step-by-step guide, click on the blog link to find more detailed information.

How to use Eating Abroad Recipe Database

To Search by Key Words

Sometimes you may be looking for a recipe to use a certain ingredient or cooking method. In these cases, the search bar in Google docs is most helpful.

Say you’re looking for a recipe using tofu.

Just type ‘tofu’ in the search bar and hit enter to get started.

Be sure to click on ‘Search in All Items’ or else you may get an unnecessary “No matches found” message.

You can also search within collections by clicking on the category you want and then searching.

Once you search within ‘All Items,’ a list will appear containing all recipes with tofu.

Once you choose a recipe, click on it to open the document.

Piece of cake tofu!

I hope these changes will make finding recipes more easy.

I appreciate any and all feedback on the changes.

Just e-mail me, eatingabroad@googlemail.com

Please let me know if you find a typo or broken link.

General comments on what you like/ don’t like help me to make this blog more user-friendly, so feel free to let me know what you think!

Thank you for your help and…

Happy recipe hunting!

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Sugar Cookie Sunday

Today started in a sweet way and has only gotten sweeter.

French toast with fried bananas, coconut butter and maple syrup. Oh my word, this is the way to eat French toast.

Yesterday I made both sugar cookie and chocolate sugar cookie dough. I’ll do separate posts about those recipes later but for now am going to jump into the cookies.

Short and… sweet!

First I baked the vanilla sugar cookies.I subbed vanilla extract for the almond extract due to allergies at schoo.

After that, the chocolate sugar cookies were baked.

While I was baking the sweet cookies, my sweetie was putting together the new wardrobe we bought at IKEA yesterday.

  He had some help.

Back to the kitchen.

As far as icing goes, I couldn’t find meringue powder so went with an Eggless Royal Icing recipe. I made one batch of plain white icing and then a quadruple batch of hot pink icing.

Eggless Royal Icing

• 1 cup powdered sugar, sifted
• 2 tsp. milk
• 2 tsp. corn syrup
• 1/4 tsp. vanilla extract
• food coloring

1. Using an electric mixer, mix the powdered sugar and milk until smooth.
2. Add the corn syrup, vanilla and food coloring and beat on low speed until very smooth and glistening.

You could easily substitute another milk if you want to go with a vegan version.

Milk and powdered sugar.

Before the final mix. Not pink enough.

That’s it!

Space out the cooled cookies.

Outline with the thick royal icing.

Flood the inside of the cookies with a slightly thinner royal icing.

Add spots of white icing and marble with a toothpick.

Aren’t they pretty?

If only my dishes cleaned themselves, that would be sweet. I hope you have a wonderfully sweet Valentine’s Day.

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Italian Cooking Class Day 4

I can’t believe it’s all over. I have had such a great week and although I’m excited to get back to Sebastian, I’m sad to be leaving tomorrow.

No words can describe how fortunate I feel to have had the opportunity to come to Italy for a week, cook amazing food, stay in a fantastic apartment and spend my days with two new-found friends.

I am blessed beyond my own understanding!

For our final cooking class we prepaerd stuffed tomatoes and zucchini, homemade tagliatelle with a pumpkin sauce, breaded fish cutlets, a mixed salad and lemon poppy seed cake.

We also had wine. Lots and lots of wine. Hey, it might have only been noon but it was our last day together in Italy, what do you expect?

Stuffed Tomatoes and Zucchini

Although I’ve stuffed tomatoes many times before, I’ve never used bread crumbs. This way was much more crunchy.

Ingredients

• 4 tomatoes
• 4 zucchini
• 1 handful of fresh parsley, chopped
• 1 garlic clove, minced
• 6 Tbsp. bread crumbs
• olive oil
• salt and pepper

Method

1. Prepare the tomatoes by cutting them in half width-wise and scooping out the seeds. Reserve the seeds in a small bowl.
2. Prepare the zucchini by cutting out and discarding the seeds and spongy bits. Place the zucchini and tomatoes on a baking dish and sprinkle with salt.
3. To make the filling, smash the tomato seeds with a fork to break up and then mix in the parsley, garlic, bread crumbs and enough olive oil to make a slightly moist mixture.
4. Fill the tomatoes and zucchini creating a flat top which covers the entire top of the vegetables.
5. Bake in a hot oven at 180 degrees Celsius for 30-40 minutes or until the vegetables are soft and the stuffing is golden brown.

Pumpkin Sauce

I knew I’d love this sauce from the first mention of it’s name. Eating pasta with a pumpkin sauce was a nice change. It was savory, rich and absolutely delicious! I will certainly make it again!

Ingredients

• 3 shallots, thinly sliced
• 800 grams pumpkin, seeds and skin removed, chopped into tiny cubes
• 8 oil-packed sundried tomatoes, chopped
• wild fennel leaves
• 3 Tbsp. pine nuts
• olive oil
• salt and pepper
• 3 handfuls fresh grated parmesan
• water

Method

1. Coat the bottom of a non-stick pan with olive oil and fry the sliced shallots until they soften, stirring constantly.
2. Add in the pumpkin, 1 Tbsp. chopped fennel leaves, 2 fennel stalks, a generous pinch of salt and fresh black pepper. Cook 10 minutes over medium high heat, stirring and tossing frequently. Add water as needed to keep the sauce moist and prevent the vegetables from sticking.
3. Add the tomatoes and toss to incorporate.
4. Dry toast the pine nuts until golden brown then add them to the sauce.
5. Stir in 2 handfuls of parmesan cheese and salt and pepper to taste.

 

Homemade Tagliatelle

Rolling out pasta by hand it hard work but the reward is worth it! I can’t wait to make pasta at home. I’ll have to invest in a long rolling pin, Stefania said my wine-bottle-rolling-pin method just won’t do.

Ingredients

For 2-4 servings.

• 200 g. all-purpose flour
• 2 large eggs
• good pinch of salt
• drizzle of olive oil

Method

1. Create a large circular well in the flour which goes all the way down to the cooking surface. Crack the eggs inside the well and add the salt and a little olive oil.
2. Using a fork, begin to whisk the eggs pulling in flour from the side as you go. Keep the well sturdy and continue pulling in flour. Continue to whisk in the flour until you have only a small well-wall left.
3. Begin to knead in the remaining flour with your finger tips. Work gently at first and then, as the dough starts to harden, knead regularly.
4. The dough will be quite dry. Keep kneading for about 10 minutes or until your dough is smooth and elastic.
5. Make a ball with the ugly sides under and then squeeze out your dough until it is like a thick pancake. Dust your working table very lightly and dust the top of your ball of dough.
6. Using a rolling pin, start in the center and push all your weight into a back and forth motion until you reach the ends. Rotate the dough 45 degrees and then repeat.
7. Keep rolling out the dough and when it becomes too big, have a friend hold down the ends for you or simply fold some of the dough over the edge of the table and lightly lean on it. Roll until your dough is about 2 mm thick.
8. Fold in two inches of the ends of your dough on both sides. Dust with flour then fold over again on both sides. Dust and repeat until you reach the middle. Fold the two ends on top of one another.
9. Using a sharp knife, cut straight down through your pasta to create a uniform width of about 1/2 cm. Keep slicing without moving your already cut pasta.
10. Grab a hold of the first layer of pasta and shake out to separate the strands and remove excess flour. Pile up.
11. Cook your pasta in a pot of boiling water which is very well salted (as in one whole handful of salt.) When you add the pasta the water will stop boiling. Once it begins to boil again, your pasta is cooked.
12. Remove the pasta from the water and add directly into your prepared sauce. You may need to add a little more pasta water.
13. Serve your pasta with more parmesan, salt and pepper.

 

Breaded Fish Cutlets

This is such a fast dish to make. The fish was incredibly moist and flaky inside. I’ll be doing this one at home too.

Ingredients

• 1 large fish fillet (4 servings worth) we used a fish from the local lake but perch or another soft white fish would also work well
• 1 egg, whisked
• 1 cup flour
• 1 cup bread crumbs
• 1 handful fresh parsley, chopped
• salt and pepper
• olive oil
• lemon wedge

Method

1. Cut your fish into medium sized pieces with scissors.
2. Prepare your breading station, 1 bowl with flour, 1 bowl with the egg, 1 bowl with the bread crumbs and parsley.
3. Coat the fish with flour then dip into the egg and cover well. Drip off the extra egg and then place in the bread crumbs and coat well. Repeat with all fish pieces.
4. Fill the bottom of a skillet with olive oil, about a pinky-width deep. Heat the oil over medium high heat until it is hot. Fry the fish until golden brown on both sides.
5. Remove fish from oil and place on a paper towel to drain excess oil.
6. Squeeze the lemon wedge over the cutlets. Salt and pepper to taste.

Lemon Poppy Seed Cake

I love lemon poppy seed anything but as far as the cake goes, I like my mom’s version better. This cake wasn’t lemony enough for my taste and was too dry to eat alone.

Ingredients

• 125 g. butter, melted in a double boiler
• 3 eggs, room temperature
• 150 g. sugar
• 180 g. flour
• zest of 1 lemon
• juice of 1.5 lemons
• 8 g. baking powder
• 1 1/2 Tbsp. poppy seeds
• powdered sugar

Method

1. Using an electric mixer, cream together the sugar and eggs until it has doubled in size. Sift in a little flour at a time while continuing to mix.
2. Add the lemon zest, lemon juice, baking powder and butter- mixing the whole time. Incorporate the poppy seeds.
3. Butter and dust a bunt pan. Spread the batter evenly inside and bake at 180 degrees for 40 minutes.
4. Dust with powdered sugar before serving.

If anyone is interested in coming to Italy for cooking classes, I would highly recommend Let’s Cook in Umbria. The classes are small and personalized. I learned so much over the four cooking classes and would stay if given the opportunity! You can also come for 1 day classes if you’re just passing through the area!

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Italian Cooking Class Day 3

I woke up this morning to another beautiful view in Umbria.

I was a little sore due to the intense yoga class last night.

I have never been to a class where the moves aren’t choreographed to music and the instructor isn’t wearing the latest fitness fashion.

The class last night was two hours of intense breathing and movements. Real yoga. I found some movements difficult but the teacher was very good at giving a helping hand.

There were about 9 other students of all ages, genders and gestational periods. (The pregnant couple was especially delightful to watch.) After the course, we were all invited to stay for dinner.

I can honestly say that last night was one of those, “I can’t believe this is my life,” kind of moments. I sat around a table with a master yogi and students from all different walks of life in a small, fire-heated room around a large table in Italy enjoying a delicious homemade Indian meal. It was wonderful. Everyone was very friendly and did their best to communicate with me. I can’t wait to go back for another lesson on Friday.

This morning I woke up still stuffed but ready for another cooking class.

On the menu for today we had two different bruschettas, artichoke rissoto, vegetable gratin and chocolate pear cake.

Yummy!

Bruschetta with Tomatoes

I found out I’ve been doing this all wrong according to traditional Italian cooking. When we asked about the balsamic vinegar, Stefania laughed at us. We were told we could add garlic, cheese, onions, even whole peppercorns if we wanted, but not vinegar!

Ingredients

• 2-3 cups cherry tomatoes, quartered
• 1 handful fresh basil, torn
• olive oil to generously coat
• sea salt and fresh black pepper to taste
• Toasted bread

Method

1. Toss together the tomatoes, basil, olive oil, salt and pepper.
2. Put on top of toasted bread and enjoy!

Bruschetta with Spicy Fresh Cheese

I’ll certainly make this one to bring along to parties. Make it ahead as the flavor will only improve with a little more time.

Ingredients

• 3/4 cup fresh cream cheese
• 1 clove garlic, minced
• 1 Tbsp. fresh marjoram leaves
• dried chili peppers, to taste, chopped (this should be very spicy)
• salt and pepper to taste
• Toasted Bread

Method

1. Soften the cream cheese with the back of a spoon until it’s smooth. Add in the garlic, marjoram, chili peppers, salt and pepper and mix well.
2. Serve on top of toasted bread

To toast the bread, she used a very practical pan which fit over the flame of the stove. Especially in Umbria, it is common to even cook a pizza-like dish on this pan.

Artichoke Risotto

This was divine. Although preparing the artichokes took a lot of time and it wasn’t the easiest dish to toss together, it was all worth it. The taste was incredible.

Ingredients

For the Stock- “Never. Use. Cubes. Never. They will make a disaster!”

• 1 tomato, cut in half
• 1/2 red onion
• 1 carrot, peeled and sliced in thick chunks
• 1 stalk celery
• generous amount of salt
• water

For the risotto

• 4 artichokes
• 1/2 lemon
• 1 large shallot, thinly sliced
• olive oil
• salt and pepper
• 2-3 cups risotto rice
• 2 handfuls fresh parsley, chopped
• 2 handfuls grated fresh parmesan cheese

Method

For the stock

1. Place all vegetables in a large sauce pan and fill with water. Salt generously and put on medium high heat for at least 30 minutes to create a good quality stock.
2. In Italy, stock cubes will ruin a meal. I’m afraid to even say the words “stock cubes” in Italy now. Do not use them. Ever. Just take 1/2 an hour and make your stock.

Prepare the artichokes

1. Fill a large bowl with cold water and squeeze 1/2 a lemon into it. Drop the lemon in the water as well. This will help prevent the cut artichokes from becoming black.
2. Cut off the bottom of the artichoke stalk leaving about 2 cm.
3. Peel off the outside leaves until you reach the soft inner leaves. It will feel like you’re throwing away more than half of the artichoke, but that’s just the way it is. Keep peeling.
4. Cut off the top of the artichoke leaves, just above the natural groove.
5. Quarter the artichoke heart and place in the lemon water.
6. One quarter at a time, cut out and discard the hairs which are inside the artichoke. slice the artichoke into thin slices length-wise. Return slices to the lemon water.

Put it all together

1. Heat a large sauce pan over high heat. Coat the bottom with a generous amount of olive oil and add the chopped shallots along with a half ladle of stock. After a moment, add the drained artichokes and season with salt. Continue to cook until the artichokes are soft, stirring constantly.
2. Add the rice and toast until it begins to turn golden brown. Add two ladles of stock. Do not stop stirring!
3. Cook the liquid down and add another 1-2 ladles of stock, stirring the whole time to cook the liquid down.
4. Add a handful of fresh parsley, more stock and repeat the stir, cook down procedure. Continue this process until the rice is al dente. Don’t worry about the measurement of liquid. You want the rice to cook and the mixture to become creamy.
5. Remove the rice from the heat and stir in 3 Tbsp of butter and a handful of grated parmesan cheese. Stir to melt.
6. Plate the risotto, dressing with another handful of parmesan, parsley and a sprinkling of salt and pepper. Let the risotto rest for a few minutes before eating.

Potato and Zucchini Layered Bake

A late autumn affair. Perfect for using up the garden remains and settling in to the warmer food of winter.

Ingredients

• 4 zucchinis, cut in small cubes
• 5 potatoes
• 1/2 large white onion, sliced thinly in half-circles
• olive oil
• salt and pepper
• taleggio cheese, cubed (or another sweet, soft, fatty cheese like brie)

Method

1. Boil your potatoes, skin on, for about 15 minutes or until cooked but still slightly dense in the middle. Cool for a little while then pull off the skins. Slice into thin circles.
2. Coat the bottom of a non-stick pan with olive oil and fry the onions for a moment. Add the zucchini and flavor with salt and pepper. Continue to fry until the vegetables are soft then remove from heat.
3. Rub olive oil into the bottom and sides of a baking dish. Place a layer of potatoes (using about half) in the bottom. Sprinkle generously with salt and pepper.
4. Top the potato layer with all the onions and zucchini. Spread the mixture evenly. Evenly distribute the cheese cubes over the zucchini mixture.
5. Top the cheese with another layer of carefully arranged potato slices. Sprinkle with salt and pepper then drizzle with olive oil. Gently massage the olive oil into the potato layer.
6. Bake at 180 degrees Celsius for 40-45 minutes.

  

Chocolate Pear Cake

I still have this to eat. I was so full by this point that I only took a couple of bites. Let me tell you, this cake is so moist it’s almost fudgy. It’s not too sweet and is really quite light.

Ingredients

• 80 grams room temperature butter
• 70 grams sugar
• 2 room temperature eggs, yolk and white separated
• 1 cup milk plus more as needed
• 140 grams flour
• 80 grams coco powder
• 16 grams baking powder
• 4 hard pears, peeled, cored and chopped into cubes
• powdered sugar

Method

1. Soften the butter using the back of a spoon until it becomes soft and silky. Beat the sugar and butter together until creamy using an electric mixer.
2. Beat in one yolk at a time to the butter mixture. Repeat with the second yolk.
3. Sift together the dry ingredients, flour, coco powder and baking powder.
4. Place half of the dry mixture and half of the milk into the butter mixture. Beat together. Repeat with the remaining dry mixture and milk, adding more milk if needed to reach a thick batter.
5. Make a meringue with the 2 egg whites and a bit of sugar. Stir half of the meringue into the batter.
6. Carefully fold the remaining meringue into the batter.
7. Pour the batter over your pears and mix to combine.
8. Wet a piece of parchment paper and then squeeze out the excess liquid. Shape the paper into a spring-form pan and place the cake batter inside. Bake at 180 degrees Celsius for 1 hour.
9. Remove from the oven, cool and dust with powdered sugar before serving.

 I think this will be my midnight snack!

It was another great day of cooking and eating in Italy.

After taking a nap this afternoon, we went to a wonderful winery… but that will have to wait for another post!

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Italian Cooking Class Day 2

Sweet pepper bruschetta, gnocchi with fresh tomato sauce, pork loin in a grape gravy and crostata tart were on the menu for today’s lunch.

The cooking started at 9:30 this morning and by 1:00, I couldn’t move.

The instructor is a genius at organizing what needs to be done when to put an entire meal together at just the right time.

Again, her resounding words for today were, “Italians like it simple. Good produce, few ingredients, not too much time. It’s easy!”

Sweet Pepper Bruschetta

This appetizer had a wonderfully strong flavor. Great combination.

Ingredients

• 3 cups sweet green peppers (look like jalapeños) , sliced in rings with the seeds
• 1 clove garlic, sliced
• 2 anchovies
• 2-4 Tbsp. olive oil
• 3 Tbsp. apple cider vinegar
• water as needed to retain moisture
• big pinch of salt
• day-old bread, sliced thinly
• breadcrumbs

Method

1. Heat the olive oil in a non-stick pan. Add the sliced garlic and cook for a minute. Add the anchovies and smash them into the hot oil until they melt and disintegrate.
2. Put the prepared peppers and salt into the pan and continue to cook, adding water as necessary to keep the mixture moist. Cook for about 7 minutes then pour in the vinegar and continue to cook until the peppers are soft.
3. Drizzle a baking dish with olive oil and place about 3 slices of bread on top. Spread the pepper mixture on the bread and sprinkle with bread crumbs. Bake in a hot oven for about 10-15 minutes.

Gnocchi

I have always loved gnocchi, but that love was unfounded. The love I have for this recipe is the real deal. These gnocchi were like smooth little pillows in my mouth. Indescribable, really.

Ingredients

• 1 large, old potato per person
• all-purpose flour in the proportion 1/3 of amount of potatoes
• salt

Method

1. Boil your potatoes with the skin on. Once the skin splits open, you know the potatoes are done. You want them to be soft but not soaking up the water.
2. Pull the skin off of the potatoes and smash with a potato press. Spread the potatoes out on a wooden board and allow to cool completely before moving on.
3. Eyeball the flour using about 1/3 the amount of flour as you have potatoes.
4. Very gently knead the potatoes and flour together, being very careful not to smash the mixture or stretch it out. The method is a gentle, push in from the sides kind of knead.
5. Once the dough is in a compact ball, cut off a small handful of dough and roll into a long snake, about the width of your finger.
6. Cut the gnocchi with a sharp, non-serrated knife about the width of your thumb. Roll the little pieces in flour and set aside, not allowing the pieces to touch one another.
7. Continue rolling, cutting, dusting and setting aside until all the dough is prepared.
8. Boil a pot of water and add a small handful of salt. Yes, a handful.
9. Drop the gnocchi in the boiling water and wait a few minutes for the pasta to rise to the top. Using a wire mesh slotted spoon, pull out the floating gnocchi and put directly into prepared tomato sauce.

Garlic Tomato Sauce

This is the simplest and the best tasting tomato sauce I’ve ever eaten. Why do we make things so complicated?

I’m starting to see that less is more.

Ingredients

• 6-8 ripe tomatoes, quartered
• 3 cloves garlic
• lots of olive oil
• lots of salt
• fresh basil
• 2 handfuls fresh grated parmesan cheese

Method

1. Cook the tomatoes in a large sauce pan over medium heat for 15 minutes.
2. Strain the tomatoes, skin, seeds and all in a tomato crusher gadget with a crank handle. The sauce will drip out below.
3. Heat olive oil in a non-stick pan over high heat. Add the sliced garlic and cook for a few minutes. Add the tomato sauce and a huge pinch of salt.
4. Reduce the heat, put a wooden spoon across he pan and set the lid on top. Keeping the lid cracked allows the sauce to condense more slowly, creating a better flavor. Let simmer for about 10 minutes. Stir in a handful of parmesan cheese.
5. Add the gnocchi and toss to cover. Do not stir the gnocchi or it will break! Rip up a handful of fresh basil and toss in as well.
6. Plate the pasta and sprinkle with even more parmesan.

Pork Loin with Grapes

 Although I didn’t eat this one, it was interesting to see how it was made. The smell was fantastic. I did taste the grape sauce and it was superb. If you eat meat, certainly give this one a try.

Ingredients

• 1 pork loin
• cooking twine
• salt and pepper
• 10 juniper pods
• 3 bay leaves, torn
• olive oil
• 4 shallots, quartered and pulled apart
• 2-3 cups green grapes, cut in half
• 1/2 cup dry white wine, divided

Method

1. Tightly wrap the loin with twine. Sprinkle a generous amount of sea salt and fresh black pepper over the entire loin. Drizzle with olive oil and massage the meat. The instructor said not to be afraid of salt, pork absorbs what it needs and leaves the rest.
2. Coat the bottom of a wide sauce pan with olive oil. Heat over high heat and add the shallots, crushed juniper, bay leaves and 1/4 cup white wine. Cook until the alcohol has evaporated, constantly moving the shallots.
3. Add the loin to the pan and braise until the meat is sealed on all sides, do not brown. Add another 1/4 cup of white wine and cook the mixture down.
4. Add the grapes, reduce the heat to medium low and cover to cook. Use the wooden spoon trick again, propping the lid open a bit allowing steam to release.
5. Make sure the mixture remains moist. If it starts to dry, either smash the grapes or add a bit of water.
6. Continue to cook on the stove top for 40-45 minutes, turning the meat regularly, allowing it to brown and stirring the sauce.
7. Wrap the cooked meat in aluminum foil and let rest for at least 15 minutes.
8. Remove the bay leaves from the sauce. Pour the remaining ingredients into the same contraption used to smash the tomatoes. Crank the ingredients through and serve with the sliced pork.

Since I don’t eat meat, I was served an extra dish of baked smoked mozzarella with bread and olive oil.

A radicchio salad dressed with balsamic and olive oil was also served.

Jam Crostata

 This is a beautiful, rustic looking desert that was simple to make and tasted fantastic.

Ingredients

• 250 g. all-purpose flour
• 80 g. sugar
• 1 tsp. baking powder
• 100 g. very cold butter, cut into tiny cubes
• 1 egg and 1 egg yolk
• 1 jar of jam, we used pear
• powdered sugar for dusting

Method

1. Mix together the flour, sugar and baking powder. Add the butter to the mixture. Working very quickly and with cold hands, begin at one edge of the bowl and work your way across crushing the butter and flour mixture together with your finger tips.
2. Lightly whisk the egg and yolk together and our into the mixture.
3. Use the side of the bowl to knead the egg into the mixture. Compact the mixture into a very tight ball and cover with plastic wrap. Put in the refrigerator for at least 30 minutes.
4. Take a large piece of parchment paper and lightly dust it. Cut off 2/3 of the dough and put in the middle of the paper, dust the ball with flour and cover with two pieces of plastic wrap.
5. Working from the middle out, roll the dough until it is larger than your pastry dish. Remove the plastic wrap and place the dough, parchment paper and all, into your tart dish. Push the dough into the dish and cut off the remaining edges.
6. Spread your jam evenly into the dish, making sure to get every little groove covered with jam.
7. Roll out the remaining 1/3 of the dough. Cut the dough into 1 inch side strips and lay three strips across your pastry. Lay another 3 strips the other direction creating a tic-tac-toe design.
8. Cut another strip of pastry and begin to pinch it around the edge of your pastry. Continue your way around until there is a lovely border of pastry around the whole dish.
9. Bake at 180 degrees Celsius for 20-25 minutes.
10. Remove from the oven and let cool. Before serving, dust the pastry with powdered sugar.

Even though I ate 7 hours ago, I still feel stuffed. Hopefully a little yoga will help.

I asked the owner of where I’m staying if there is any place to do yoga near by. I thought it was a long shot as this place is in the middle of nowhere, but it just so happens that there’s a studio at the bottom of the hill. I walked down this afternoon and met not only a yoga teacher, but a master Yogi from India.

We enjoyed a cup of chai tea together and had a really nice chat. He invited me back for a lesson between 8-10 tonight and then to stay for dinner as well with the other students.

I’m excited but also a bit nervous since I’ve never done “real” yoga before. I’ll let you know how it goes! Wish me luck!

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Salad, Pizza and Tiramisu

The first cooking class at Let’s Cook in Umbria was everything I had hoped for.

If there is an adjective which surpasses stuffed, I’m that right now.

Tonight I met a lovely Australian couple as well as our instructor.

We made a delicious pear and brie salad, three pizzas and tiramisu. All dishes were served with wine and spirits from the owner’s vineyard which is mere steps from my doorstep.

Although we’ll get a copy of the recipes at the end, I wanted to write down and organize my photos one day at a time. If I find any discrepancies between my memory and the real recipe, I’ll update them later.

I hope you enjoy this as much as I did!

Wild Greens with Pear, Brie and Walnuts

Ingredients

• Fresh mixed greens
• 2 pears, sliced thinly
• Brie, sliced thinly
• olive oil
• balsamic vinegar
• salt and pepper
• large handful of walnuts, coarsely chopped

Method

1. Drizzle the greens with olive oil and balsamic vinegar. Gently massage. Flavor with salt and pepper.
2. Dress the salad with the cheese and pears. Sprinkle walnuts over top and serve.

Pizza Dough

As the instructor said, “Don’t mess with pizza dough. Simple is best.”

 Ingredients

• about 1/2 bag all purpose flour (500 grams)
• 1 block fresh yeast
• 1 tsp. sugar
• 2.5 cups warm water
• 1 large pinch salt

Method

1. Dissolve the yeast in 1 cup of warm water. Feed the yeast with the sugar.
2. Pour the dissolved yeast into the flour and salt and work in with your hands, adding more water as necessary to form a good dough.
3. Be careful not to use too much water, but if it happens, just add more flour!
4. Turn out onto a floured surface and kneed for a few minutes, until the dough is soft and elastic.
5. Place in a dusted bowl, cut an “X” in the ball of dough, cover with a dish towel and let rest in a warm place for at least 1 hour.
6. The instructor says the longer the rise, the better. She even makes the dough the day before and completes the rise and knead cycle up to 7 times.
7. Once you’re done rising and kneading, cut the dough into 3 even balls, roll out and continue to top your pizza.

Pizza with Red Onions and Sage

This was my favorite pizza of all three. Who would have thought I’d like a pizza with no cheese so much!

Ingredients

• 1 pizza dough
• 3 red onions, thinly sliced
• 1 handful fresh sage, chopped
• olive oil
• sea salt and pepper to taste

Method

1. Top your prepared dough with the onions. No need to keep an uncovered crust!
2. Drizzle heavily with olive oil. Sprinkle the sage, salt and pepper on top and bake in a hot oven just until the edges of the dough begin to turn golden.

Pizza with Radicchio and Mozzarella

I was most surprised by this pizza. I really dislike how bitter radicchio is and never by it. After eating this pizza, my hope for this bitter leaf vegetable is renewed.

Ingredients

• 1 pizza dough
• 1 head radicchio, chopped
• 1 ball fresh mozzarella, torn
• 1 ball smoked mozzarella, cubed
• olive oil
• sea salt and pepper to taste

Method

1. Layer the pizza dough with the cheeses and then top with the chopped radicchio.
2. Drizzle with olive oil and sprinkle with salt and pepper. Bake in a hot oven until the crust is golden brown.

Pizza Margarita

This classic was prepared for us while we ate the other pizzas so I don’t have a finished product photograph. You’ll have to take my word that it was as beautiful as it was delicious!

Ingredients

• 1 pizza dough
• 1 cup tomato sauce
• 1 Tbsp. dried oregano
• big pinch of salt
• sprinkle of sugar
• drizzle of olive oil
• 1 ball fresh mozzarella, torn

Method

1. Mix together the tomato sauce, oregano, olive oil, sugar and salt to create a sauce.
2. Spread a thin layer of pizza sauce over the prepared dough. Distribute the mozzarella evenly over the pizza.
3. Bake in a hot oven until the edge turns golden brown.

Tiramisu

I had no idea tiramisu was so easy… or that there were raw eggs in it.

Ingredients

• 1 package mascarpone (200 grams)
• 2 eggs
• 2 1/2 Tbsp. sugar, divided
• Italian sugar biscuits, not to be confused with lady fingers!
• fresh espresso
• coco powder

Method

1. Separate the egg yolks and whites.
2. Using an electric mixer, cream together the egg yolks with 2 Tbsp. of sugar until the yolks turn white and fluffy. Again, using the mixture ever so briefly, combine the yolk fluff with the mascarpone and set aside.
3. In another bowl, use the electric mixture to beat the egg whites and 1/2 Tbsp. of sugar until it begins to stiffen. You don’t want stiff peaks like in a meringue, stop just before it reaches that point.
4. Mix in about 1/3 of the egg white mixture with the egg yolk mixture. This will allow the two different consistencies to become more similar.
5. Gently fold in the remaining egg white mixture. Your cream is now finished.
6. We made 3 individual servings out of the recipe. Place 1 scoop of the cream in the bottom of each bowl.
7. The biscuits we used were similar to lady fingers but not as thick, fluffy or soft. These were hard, thin and brittle. Dip 1 biscuit in the cooled espresso at a time, layering on top of the cream. Repeat cream, espresso biscuit layer 1 more time, finishing off with a layer of cream.
8. Sprinkle with the coco powder and refrigerate between 1-4 hours before serving.

The entire dinner was divine. The company made it even better!

I can’t wait to start it all over again tomorrow morning when we will be learning how to make tagliatelle pasta and pork with grapes for the meat eaters.

In the afternoon, I hope to go truffle hunting!

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Recipe Wish List

Within the depths of my little laptop, I hold a Holy Grail of sorts.

This most-valuable document is protected by an external hard drive, network accessibility, and multiple flash drives.

Daily I visit this baby of mine, feeding it, cleaning it and dispensing loving comments.

Such great care is given to the document of all documents, my Recipe Wish List.

Currently 22 pages long, my Recipe Wish List contains the name, photo, and link for 173 recipes. 173 recipes from fellow bloggers. Some which I’ve already tried and other that I still dream of reincarnating.

They are the recipes that make me drool on my keyboard.

Force me to question a lifestyle of complete and udder gluttony.

The recipes that make me want to lock myself in the kitchen and never come out.

The best of the bloggers’ best. That’s what makes it into the Recipe Wish List.

Today was a cold and rainy day in Germany.

If you were a cat, it would be the perfect day to sit and watch the rain.

After heading to the gym early this morning and being back home by 1, my agenda was free.

What is a girl to do with a free afternoon and evening?

I could do laundry.

I could vacuum.

I could take down the garbage and recycling.

I could do a lot of things, but what I really wanted to do was tackle the Recipe Wish List.

Today I made 4 amazing recipes from 4 talented bloggers

My day of wishes coming true started with dessert, naturally.

Healthy Chocolate-Blueberry Cake

Adapted from Fat Free Vegan Kitchen

• 1 1/4 cup whole wheat flour (white whole wheat preferred)
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground chia seeds or flax seeds
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup blueberries
• 1 teaspoon balsamic vinegar
• 1/3 cup agave nectar
• 1/2 banana, per Angela’s recommendation *
• 1/ 4 tsp. vanilla extract
• coconut oil for greasing
• 1 cup blueberries to garnish

1. Preheat oven to 350 F. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In blender, combine water, 1/2 cup blueberries, banana, vanilla and balsamic vinegar and blend until smooth.
2. Make a well in the dry ingredients.  Add the syrup and the blueberry mixture. Stir until completely mixed.  Pour into an oiled 9-inch round cake pan.
3. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.

* Note, the extra moisture from the banana was great, but three was a slight banana taste. Next time I’ll use about 1/3 cup of apple sauce.

Chocolate Glaze

Adapted from Oh She Glows

• 100 grams dark chocolate, shaved or 1/2 cup dark chocolate chips
• 1 Tbsp. coconut oil

1. Combine the chocolate and oil in a microwave safe bowl and microwave for 30 seconds on high. Stir and microwave for 30 seconds more, or until chocolate is melted and creamy.
2. Pour glaze over the cooled cake, allow to partially harden then top with blueberries.

I just love the feel of a sharp knife shaving through a block of chocolate!

This recipe produced much more glaze than I needed… so I also made chocolate covered almonds and raisins with the remaining glaze!

Cake Verdict

Wow! This cake was dense, moist, decadent, and indeed dainty. The chocolate coconut glaze made it. I would serve this cake to anyone, vegan or otherwise, with confidence that they too would love it. This combination is definitely a keeper!

 

Baked Sweet Potato Falafel

Adapted from Bran Appétit

• 3 sweet potatoes, cooked and peeled
• 1 can lentils, drained and rinsed (I didn’t have chickpeas)
• 2 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cinnamon
• 1 tsp coriander
• 1 Tbsp fresh parsley
• 1 Tbsp fresh cilantro
• 2 Tbsp ground flax

1. Preheat oven to 400.
2. Mash sweet potatoes with chickpeas in a food processor.
3. Add in seasonings and flax and mash again until the mixture sticks together.
4. Spray baking sheet or line with foil. Use two spoons and the “cookie method” to make 1” balls and place on baking sheet.
5. Brush or spray with olive/canola oil.
6. Bake 25-30 minutes.
7. Let cool on baking sheet 5 minutes.
8. Serve!

Yes, I will be using this pillow case tonight. The incredible, buttery smell will certainly leave me with visions of pita bread dancing in my head.

Homemade Whole Wheat Pita Bread

Adapted from Just Hungry

• 1/2 block fresh yeast *
• 250ml warm water (A U.S. cup plus a bit)
• 1 tsp. sugar
• 2 cups whole wheat flour
• 1 cup white bread flour (
• 1 tsp salt
• 1 tsp olive oil

Equipment needed:

• a non-stick frying pan or two
• lids to fit the pans
• mixing bowl
• clean washed pillow case

* Note on Yeast: I’m miserable with active dry yeast, but fresh yeast and I are buddies. For more information on fresh yeast, visit this website. My grocery store carries the blocks of yeast in the refrigerator section near yogurt.

1. Mix together the yeast and sugar with the back of a spoon until the crumbles of yeast turn to liquid. Dissolve the yeast mixture in warm water.
2. Mix together the flours and salt in a large mixing bowl. Add the liquid gradually, stirring vigorously with a wooden spoon. Add the oil, and as soon as it’s formed a ball start to knead. Knead until smooth and pliable.
3. Put the dough ball in a clean bowl covered with plastic wrap and leave in a warm place until more than doubled in bulk.
4. After the dough has risen, punch it down and knead again. Cut into 8 to 12 equal pieces. Round off each piece into a smooth ball, and leave, covered with a damp cloth or plastic, to rest for about 10 minutes, on a floured surface. (This resting time the author finds is critical for the successful formation of the pocket inside the pita.)
5. Flatten the balls with your hand or a rolling pin to your desired diameter. Let rest again for a few minutes so that the dough balls ‘relax’.
6. Heat up one or more non-stick frying pans, over medium heat.
7. Take a flattened ball and put in a hot frying pan. Cover with a lid or large piece of aluminum foil. Leave for about 2-3 minutes, until it puffs up. Flip over and cook for another 2-3 minutes on the other side. Some will puff more than others – don’t worry if the puffing is minimal, you can still use it.
8. Take out of the pan and immediately put into the pillow case. Close up the pillow case. This allows the pita to cool in a somewhat closed environment, so the surface is sort of pliable rather than crispy and brittle. Repeat for the rest of the dough.

Sandwich Verdict

Again, wow. The pita bread is so incredibly simple and absolutely spot-on. The smell alone is enough to make me devote my life to pita making. I agree with what the author said about this recipe taking a lot of time, but not being time consuming. Bread takes time, but the actual hands-on demand of this recipe is next to none. The falafel turned out fantastic, even with the lentil substitution. Flavorful, exotic yet slightly sweet. I will use the little balls on salads and sandwiches all week. This was so good, I called Sebastian and told him to come home hungry. I already have one waiting for him! I ate my sandwich with horseradish hummus, cucumber, tomato, and sprouts.

There is something so gratifying about recreating a recipe that a “friend” somewhere else in the world created; adding my own taste and personality to something that is already outstanding.

Do you keep a Recipe Wish List or something similar?

If creating 4 amazing recipes wasn’t enough, my day of wishes coming true was made even more magical when I received a box from my mom!

I’ve told you before that when living abroad, there’s nothing better than receiving a card or package from home.

Today’s loot included: a shirt and sunglasses I forgot when I was back at Easter, stamp sets and a stamp pad (one of my mom’s many hobbies is being a Stampin’ Up! demonstrator), a beautiful homemade quilt runner (my mom is very crafty and talented), 2 new plates, bookmarks, clippings from the local newspaper, an article about my main musician, Tom Petty, and photos from my friend’s wedding that I was unable to attend.

Thanks Mom, you’re the best!

This has been a great day!

I hope your Monday was equally as wonderful!

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