Lately my life has been busier than ever and I try to keep the regular life things as simple as possible. That’s also true for potluck cooking and the last visit to Germany gave me the perfect idea. My mother made the same dish for my birthday and it was a big hit.
I receive “The I love Trader Joe’s Vegetarian Cookbook” the other day in the mail and it was a perfect week for that. Because once a month I am doing a Veggie Week and it sometimes is difficult to find a meal for supper. Now I’ve got a book load full of recipes.
I still had a Red Kuri pumpkin left from my Saturday shopping trip to the Farmers Market. What to do with it? I had pumpkin soup several times so I thought something new would be nice. This recipe comes from Pastasciutta, a German Food blog.
So the other day I had my Baking and Cooking class again. I made a pumpkin soup and one pumpkin was left over. What to do with it? A bit of brain storming at the office and I had my solution. Let me tell you, the husband was excited and loved it.
You might know that I am a member of a German Cooking and Baking Club here in Saskatoon. We have monthly events with a certain topic and the upcoming on is “Pumpkins & Apples”. It didn’t took me long to figure out what I wanted to do: Pumpkin soup!
Autumn is not jut the right time for apples and soup, it is also the perfect time for cabbage. I am sure most of you know about Cabbage Rolls but maybe not the way my family makes them.
By all means, I am not a vegetarian, I couldn’t be. I like meat as much as the next guy though I prefer chicken over pork and beef. However, once in a while I think about it and wonder how it would be. I have several friends who are vegetarian and during my university years a discussion about vegetarianism came up more than once. In 2010 I finally decided that I should do a little experiment and Veggie Week was born.
Today marks the 100th Birthday of Julia Child, that tall woman who taught American how to cook French cuisine and who took cooking to a whole different level. Frankly, I can not say much about the state of cooking the the United States in the 1960s. But from what I hear, it wasn’t the best or rather very versatile. Well, I grew up in the GDR behind the iron curtain, our daily meal was probably not much better or exciting. Julia with her personality and perspective on food changed all that, and much more.
Wow, I am sorry. I have been gone from the blog for a week. *ups* I didn’t mean to, really! It just happened that I was busy. However, I have not been idle so here we go. Oh, this is a rather lengthy post btw.
The celebration still continues for Julia Child’s 100th birthday, namely by cooking and baking some of her best dishes. One of those dishes is Ratatouille, and although this is from some weeks back, I decided to make it now. The dish is vegetarian so I had to change it up a little bit for my husband, who likes his meat and rarely eats only veggies.
The other day I was working on a list of German foods for work and I came across the Onion Tart. Immediately I thought I should make this and googled a recipe. Although I had envisioned something else when I first heard Onion Tart, the version I present here is pretty good as well.
Baking in Saskatoon 