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has anyone heard from richard? he hasn't been...
- Thread starter rvb
- Start date
vicki-in-tucson
Well-known member
I was wondering, too. A late summer vacation, perhaps?
vicki-in-tucson
Well-known member
Glad to hear it. I kind of worry about people when they don't post for a while.
richard-in-cincy
Well-known member
Catching up...
Yup, a million things going on as Cathy says. LOL.
Went on a camping trip and put my spin on campfire cookery.
I've started with a new cello teacher and am practicing very hard on Bach Cello Suites.
I've joined a second orchestra, so I have two sets of orchestra music to work on as well as the requisite 2nd rehearsal schedule.
Because of Ang's beautiful photos, I'm ripping out the remains of my annual cutting garden and have been digging, rearranging, and planting. So far I've put in 72 new perennials and 350 spring bulbs. And of course I'm still not done.
I've joined a German cooking site that is taking up most of my online cooking time right now. A new toy always sparkles brightest.
And several other projects are taking lots of time as well.
No rest for the wicked!
Thanks for asking, it's nice to be missed ; )
Yup, a million things going on as Cathy says. LOL.
Went on a camping trip and put my spin on campfire cookery.
I've started with a new cello teacher and am practicing very hard on Bach Cello Suites.
I've joined a second orchestra, so I have two sets of orchestra music to work on as well as the requisite 2nd rehearsal schedule.
Because of Ang's beautiful photos, I'm ripping out the remains of my annual cutting garden and have been digging, rearranging, and planting. So far I've put in 72 new perennials and 350 spring bulbs. And of course I'm still not done.
I've joined a German cooking site that is taking up most of my online cooking time right now. A new toy always sparkles brightest.
And several other projects are taking lots of time as well.
No rest for the wicked!
Thanks for asking, it's nice to be missed ; )
julie-r-wa
Well-known member
Would love to hear from you about good German vegetable dishes, Richard! smileys/smile.gif
julie-r-wa
Well-known member
And it's great to see you! Hello!
richard-in-cincy
Well-known member
Here ya go: Sauerkraut Potato Puffs with Juniper Berry Sour Cream
Typo in the title: Should have said Potato Pancakes.
4 servings:
Juniper Sour Cream:
5 juniper berries
250 g. creme fraiche or sour cream
salt, pepper to taste
Pancakes:
1 large onion, minced
3oo g each--
Sauerkraut, soaked, rinsed, drained, and squeezed dry
and russet potatoes, grated
10 g. flour
1/2 tsp. nutmeg
2 eggs
3 tbls. vegetable oil
8 slices of Black Forrest Ham, westphalian, etc.
parsley to garnish
Crush the juniper berries in a mortar, mix all the sauce ingredients.
Mix remaining ingredients into batter. Heat oil in a large skillet, form 12 puffs, and drop into the skillet. Fry on both sides until golden brown.
Arrange 1-2 thin slices of ham into a rosette for each plate. Place three pancakes in a overlapping crescent opposite the ham. Place a dollop of juniper cream in the center. Garnish with parlsey.
.
Typo in the title: Should have said Potato Pancakes.
4 servings:
Juniper Sour Cream:
5 juniper berries
250 g. creme fraiche or sour cream
salt, pepper to taste
Pancakes:
1 large onion, minced
3oo g each--
Sauerkraut, soaked, rinsed, drained, and squeezed dry
and russet potatoes, grated
10 g. flour
1/2 tsp. nutmeg
2 eggs
3 tbls. vegetable oil
8 slices of Black Forrest Ham, westphalian, etc.
parsley to garnish
Crush the juniper berries in a mortar, mix all the sauce ingredients.
Mix remaining ingredients into batter. Heat oil in a large skillet, form 12 puffs, and drop into the skillet. Fry on both sides until golden brown.
Arrange 1-2 thin slices of ham into a rosette for each plate. Place three pancakes in a overlapping crescent opposite the ham. Place a dollop of juniper cream in the center. Garnish with parlsey.
.
vicki-in-tucson
Well-known member
Good to hear from you; sounds like a busy summer.
Two orchestras, huh? I played for years in one and it was all I could do to keep up with that.
Two orchestras, huh? I played for years in one and it was all I could do to keep up with that.
julie-r-wa
Well-known member
That sounds wonderful, except for the juniper that makes me ill. Sugg for diff sauce? smileys/smile.gif
richard-in-cincy
Well-known member
just use regular old sour cream.
I'll try to post some more vegetables later. Have a few interesting new ones including a mushroom tart (since Germans consider mushrooms definitly as a vegetable).
I'll try to post some more vegetables later. Have a few interesting new ones including a mushroom tart (since Germans consider mushrooms definitly as a vegetable).
richard-in-cincy
Well-known member
only thing is...
I've planted the area where I normally put in my fall lettuce, radishes, spinach, etc. with perennials. LOL
For camping, I did a lot of prep work at home, knowing facilities would be limited to a two-burner campfire stove and a small grill.
At home, I grilled pork tenderloin studded with garlic slivers, then packed it in a freezer bag with rosemary bracts, freshly ground peppecorns, and sea salt. I kept this packed in the ice in the cooler and brought it out to slice for lunch sandwiches. I brought some nice homemade bread to slice, layered it with garden tomatoes, basil, avocado, swiss cheese, and sour cream.
Also at home, I cleaned a bunch of soy beans from the farm, boiled them, packed them in bags with sea salt and rosemary. These were a very popular snack and the time in the bag with the rosemary and sea salt totally transformed them.
One night I did pizzas on the grill. I brought the ready made crusts, homemade sauce, cheese, and other toppings, preheat the grill, place the crust on multiple layers of foil (to prevent burning on a small grill), then let it set under the cover. I knew I wouldn't get any browning on top like a traditional oven, but they were very good and unusual camping dinner. Everyone was surprised when I said we were having pizza for dinner.
I did a beef stroganoff one night using the canned beef that my organic beef farmer sells. They basically put the raw meat in the can with water and salt, then the processing cooks it into wonderful Sunday dinner boiled beef. Since the beef was already cooked, it was a simple matter of boiling noodles and creating a sourcream sauce with the beef broth and some mushrooms.
Another night I did mexican with tostados (fried the tortillas at home and packed them, heated up on the grill) with assorted toppings, deluxe nachos, guacomole, etc.
The key was thinking through the menus, stepping through the recipes/methods, doing all the prep work at home, and packing for the rigors of being transported to a camping site.
I've planted the area where I normally put in my fall lettuce, radishes, spinach, etc. with perennials. LOL
For camping, I did a lot of prep work at home, knowing facilities would be limited to a two-burner campfire stove and a small grill.
At home, I grilled pork tenderloin studded with garlic slivers, then packed it in a freezer bag with rosemary bracts, freshly ground peppecorns, and sea salt. I kept this packed in the ice in the cooler and brought it out to slice for lunch sandwiches. I brought some nice homemade bread to slice, layered it with garden tomatoes, basil, avocado, swiss cheese, and sour cream.
Also at home, I cleaned a bunch of soy beans from the farm, boiled them, packed them in bags with sea salt and rosemary. These were a very popular snack and the time in the bag with the rosemary and sea salt totally transformed them.
One night I did pizzas on the grill. I brought the ready made crusts, homemade sauce, cheese, and other toppings, preheat the grill, place the crust on multiple layers of foil (to prevent burning on a small grill), then let it set under the cover. I knew I wouldn't get any browning on top like a traditional oven, but they were very good and unusual camping dinner. Everyone was surprised when I said we were having pizza for dinner.
I did a beef stroganoff one night using the canned beef that my organic beef farmer sells. They basically put the raw meat in the can with water and salt, then the processing cooks it into wonderful Sunday dinner boiled beef. Since the beef was already cooked, it was a simple matter of boiling noodles and creating a sourcream sauce with the beef broth and some mushrooms.
Another night I did mexican with tostados (fried the tortillas at home and packed them, heated up on the grill) with assorted toppings, deluxe nachos, guacomole, etc.
The key was thinking through the menus, stepping through the recipes/methods, doing all the prep work at home, and packing for the rigors of being transported to a camping site.
julie-r-wa
Well-known member
That'll work! smileys/smile.gif Yes, I loves me my veggies! Thanks, Richard!