Now is the perfect time to start practicing your Kaiserschmarren to be ready for the Kaiser’s birthday celebration on August 18th. Kaiserschmarren – literally, “Kaiser’s nonsense”, is famously argued over in terms of its origin. One story tells that it was dinnertime at the palace and there wasn’t much left in the way of food supplies in the kitchen. An ingenious chef threw together what there was – milk, eggs,, flour, raisins, and rum to create this omelette pancake hybrid. Another legend, is that the dish was created for Empress Elisabeth, the Kaiser’s wife. Elisabeth, known as “Sisi”, had eating disorders. There are two camps – one claims this was something she would actually consume while the other maintains she refused to eat it and so the Kaiser said “Let’s see what Schmarren (nonsense) the chef has cooked up” and devoured it all himself. Regardless of historical exactitude, fact is…
This recipe is called “Life Saving Dal.” I can attest to the accuracy of the title. It’s the one thing I feel like eating…
Ingredients for the Crust 2 cups flour 1/4 cup plus 2 Tablespoons sugar 1/4 teaspoon salt 10.5 tablespoons European-style butter (I use Plugra*) -…
For the Pudding 6 ounces stale French bread with crust (I used a mix of ciabatta and challah) 2 cups milk 2 eggs 1…
Ingredients 1 ¼ cups sugar 5 Tbsp unsalted butter, cut into bits ½ cup coarsely chopped pecans, toasted in a 350 degree oven for…
One of the two most memorable bites from my sailing aboard Her Majesty Queen Mary 2 was this souffle. I think it’s delicious even…
The very first, and thus, most memorable thing I ate while in Laos was the spicy peanuts served upon arrival at the Villa Maly…
The cake hails from Tuscany and we (the cake and I) became instant best friends at a recent dinner party. On this occasion, I…
Romanians call this dish Sarmale. However since I visited a Hungarian village cabbage festival, we’re going with their title. Stuffed cabbage varieties abound throughout…