I love lox, or gravlax, to use the precise word. There are few food combinations that I think go as well together as lox, capers, and crème fraîche. Purists will argue that there are cultural and culinary differences between lox and gravlax. That was definitely true in 1913, but it’sRead more
I’ve been craving veal lately, so I decided to make some wiener schnitzel. It’s basically just breaded, pan-fried veal scallopini. Both of the wife’s grandmothers spent time in Germany, so this dish isn’t exotic to her at all. Her Croatian grandmother always pairs schnitzel with spaetzle. It makes sense. WhatRead more
I realized I forgot to buy a loaf of sandwich bread at the store the other day, so I just decided to make my own. I’m glad I did. It came out much firmer and tastier than standard white bread.
I’ve been trying to expand my baking repertoire beyond variations on my almost no-knead bread. Since I love the taste of popovers, I thought I’d make an eggy bread that’s somewhere between popovers and French bread. So I made some Challah, a Jewish bread.
After we make fish tacos, we always have a lot of red cabbage left over. We usually switch gears form Latin cuisine to Austrian, and the wife makes some sweet and sour cabbage while I prepare the wiener schnitzel.