November 18, 2004
Cooking in Munich
I haven't been posting due to Internet issues ... but that doesn't mean I haven't been cooking! You'd be surprised at what I've made in this unbearably small hallway of a kitchen. [Work-related issues bring us to Munich for three months, hence the temp apartment in this god-forsaken hotel.] To make up for my silence, here's a little recap of what I've been cooking up:
Fish Soup
This is a tomato-based fish soup that you can make with fresh or leftover white fish. And lots of garlic.
Grilled Brussels Sprouts with Shallots
I blanched halved brussels sprouts, then grilled them in a grill pan. They are tossed with a simple sauce made with dijon mustard and shallots.
Stuffed Artichokes and Spinach Salad
The vegetable market down the street carries small artichokes, which are very easy to handle. In lieu of breadcrumb (and the ability to make them in my temp kitchen), I toasted crushed crackers with roasted garlic and stuffed the artichokes with this mixture. The salad is spinach, green beans, radishes, and chick peas with a buttermilk dressing.
Bok Choy Soup
Believe it or not, the vegetable market carries Bok Choy, too. This simple soup gets its stock from roasted beef bones, but you can also use a vegetable stock. The Bok Choy gives the broth an amazing flavor.
Pasta with Tomatos & Fennel
The pasta is tossed with garlic, onions, tomatos, and a few tablespoons of a new cream substitute I've found made from vegetables. The fennel is blanched and then grilled in a grill pan.
Fresh Roasted Beets
You'll never know how good beets can be until you buy fresh beets and roast them yourself. The color and flavor are wonderful, nothing like the prepackaged beets you get. Simply place each beet in silver foil and roast at 425 F (218 C) for about 45 minutes. Use a paper towel to rub the skin off the beets when they cool down. Top with fresh herbs and crumbled goat cheese.
Spicy Vegetable Soup
Spicy is right! One hot, red chile makes this soup of fresh veggies (beans, spinach, etc) a lot different from you usual minestrone.
Ravioli w/Mushroom & Thyme
I bought the fresh ravioli at the market, a quick and easy way to have fresh pasta ... spend a few minutes on a sauce and voila! You could charge a nice price for this dish in a restaurant. Sliced, sauteed mushrooms accent the spinach and ricotta filling.
Blackened Eggplant
This was a test -- I powdered eggplant with paprika and other spices (use what you like) and then dry roasted them in a pan. When they were soft, I tossed the pieces with fresh tomatos, garlic, and herbs, and placed the mixture in a warm over to roast further. I recommend peeling the eggplant.
