Sunday Suppers: Sweet and sour red cabbage with bockwurst

October 13, 2013

Bockwurst, red cabbage, and cuvee blanc

It always seems around this time of year I get a strong craving for Germanic foods. Cabbage, rich sausages, tart wines, sweet, sweet lager. While Oktoberfest is primarily celebrated in September in Germany, October is the perfect timing in California to start enjoying all of these treats. The weather cools down where mornings and evenings actually feel like crisp, fall days, and even the mid-day is a bit cooler. Last week I fed my craving first at our local Austrian restaurant, Naschmarkt, with kraut rouladen, or stuffed cabbage rolls. The next day when I strolled through the produce section of my local market, I saw the most beautiful heads of red cabbage – small, perfect, compact leaves, in a brilliant purple-ish-red – and I knew my craving hadn’t quite went away yet. (more…)

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Pineapple Fried Rice

July 12, 2013

Pineapple fried rice

Lately I’ve been on a bit of a tropical kick, so I’ve had more than my fair share of pineapple hanging out in my fridge. As I grew tired of enjoying the sweet flavors, I happened to have a bit of leftover rice hanging out in there too, and I decided to try my hand at pineapple fried rice. A hint of sweet, a lot of savory, and just the right amount of salty with the ham and soy sauce makes this recipe tick all the right boxes for me. (more…)

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Summer bounty: Fried squash antipasti

June 28, 2013

Fried Squash

Fried squash is one of those dishes that takes me back to my childhood. I can remember both my mom and great grandmother making fried squash, carefully flipping over each circular slice in the pan, getting an even golden brown on each piece. Back then, it was the only way I would eat squash — probably because it was the only way I had known squash! Fast forward a few years, and we’ve simplified the recipe a bit so you don’t have to tend it so closely. (more…)

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Recreating: L&L’s Macaroni Salad

May 6, 2013

Macaroni Salad

I have zero control when it comes to L&L Barbecue’s macaroni salad. I know on a single trip there, I will definitely consume two portions of mac salad, along with the scoop of rice and hefty amount of Kalua pork they serve. As I type, I’m not sure if I’ll make it through this post without running out to get an order. Mmmmmm!

I’ve tried quite a few times, unsuccessfully, to recreate the mac salad since I love it so much. Last week, I think I finally hit the nail on the head. After scouring the interwebs, looking for the divine answer, I stumbled upon a post that noted the secret was the amount of mayonnaise used in the salad. Use a lot. And by a lot, I mean, use more than you think, double that, then put another couple of hefty spoonfuls in. Then maybe just another dab for good measure. (more…)

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Carrots with Taleggio Cheese

November 14, 2012

Carrots with Taleggio Cheese

How do I describe these carrots? Savory. Cheesy. Souffle-like speckled with bits of orange. My months-long obsession with this picture didn’t set me up only to let me down. This recipe is one that exceeded my expectations and brought a hush over the Thanksgiving dinner table as everyone dug in.

Let’s back up a moment. What is taleggio cheese? It’s an Italian cheese made from cow’s milk that is soft. While its rind looks and smells a bit funky, the inside yields a mild-yet-still-full flavor. The fat content, at 48%, tells you how happy this is going to make your taste buds. Those Northern Italians know what they’re doing.

The recipe is quite simple, though the fact that you will need to chop a lot of carrots and cook them two ways adds on a bit of time. If you’re making these for Thanksgiving (they also make a great steak-dinner side), I would suggest prepping the night before by at least slicing the carrots and grating the cheese. (more…)

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