What happens when the freezer door is left ajar? #1

Things melt. Some not in a nice way. Like berries. The fish on the other hand was just thawed and still very usable. But we’ve had a lot of  scallops, halibut cheeks and salmon this week. Now I’m not complaining exactly, except I wouldn’t indulge in this much good product in just one week.

Scallop Chowder-9

This scallop chowder came together from a scan through of many recipes none of which I honestly feel moved to credit. Unlike the salmon patties that I made primarily from Ina Garten’s recipe (up next).

{Print Fresh Scallop Chowder Recipe}

Start with the bacon in a heavy pot. Ok, this may not look heart healthy but really it’s a small amount for flavor. Hint- cook a little extra as you will inevitably nibble a half a strip. And let’s remember all those green smoothies we also consume.

Scallop Chowder

You can towel it dry if you must. 
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But no don’t because we want to fry up the scallops and veg in the drippings:) First lightly sear off the scallops in the bacon fat (did I just say that out loud?) Just till opaque- we don’t want them triple bouncing off the floor. Set them aside with the juice that forms. Scallops have some water content that will release when cooked. Side note: when you sear them to serve individually don’t cook too many at one time or you end up sort of steaming them.  The juices here though just add to the chowder.

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Let them cool. Then cut them up into about thirds.

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I used some lovely red potatoes.

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Then the basics- leeks, carrots and celery. After the scallops are removed, you’ll add a little butter to cook up the veggies and then deglaze with a little white wine and reduce just a couple minutes.Scallop Chowder-2And fresh herbs. Always fresh herbs when you can I say. Thyme. Bay. Marjoram. I did use some Old bay seasoning which somehow reminds me of my grandma cooking… but it has its place. No offense grandma.

Scallop Chowder-7

And here’s what you do when you forgot to thaw the stock. I had to guestimate a wee bit on amount. This is chicken stock. I also used a nice clam juice from the store as I had no fish stock on hand. Clam juice isn’t cheap hence the addition of the chicken. But 4-5 cups of clam juice would also be most excellent.  At the end I took about a cup of the entire soup, including the scallops to the blender. Add this back in to thicken it up a bit.

Scallop Chowder-6Et bon voila. Scallop chowder. Fresh Scallop Chowder recipe is attached for more details. But please please remember to use YOUR taste buds. Add a little more of this or that. Make it your own.

Enjoy.

Scallop Chowder-10Tcshüß xx

One Year ago: Tarragon Chicken and Cranberry Salad- warning: photos of raw chicken carcuss!

Our furry family is finally able to rest peacefully side by side! But Toby keeps one eye open;)

photo

EAT PANCAKES! Or Crepes…

Pancakes aka Crepes-10

Did you remember today is Pancake Day? Or Shrove Tuesday- the day after Rosen Montag and the day before  lent (for you Catholics out there- I’m a non-practicing one myself). I did not remember until I got to my email this morning and saw THIS great post from Things We Make. Of course she posted it yesterday which would give you a little more time to prepare. But what we really need for pancakes or crepes is usually sitting under our noses. So for those of you who just needed a little reminder… maybe it’s not too late. This was my first event this morning since Chloe made it to the bus on time. THANK YOU teen guardian angles.

There are oodles of recipes, crepes and pancakes, out there but here’s one of mine with a little cinnamon, ginger and apple going on. I knocked out this crepe recipe pretty quick.  I made it gluten free just because… You can use all purpose flour which is what I usually do. You might also like this savory version of buckwheat crepes.

{Print Crepe and Flambéed apples Now}

One little tip is using a tami when you sift your dry ingredients. I love these especially when I use almond powder, say for macarons. You can push through into a bowl or onto a piece of parchment paper.

Pancakes aka Crepes

Batter made and rested,- I got to making just a few crepes this morning and we will eat the rest for dinner tonight. Heat up your pan and coat with butter, pour some batter in there, swirl and pour the excess off back into pitcher (which is what I pour from).

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Cook till the edges brown. Now lift a little then using a plastic spatula gently flip and cook a minute on the other side. Then flip onto a plate and continue. This goes pretty quick. And know the first one often sucks. You just got to find your groove with it.

Pancakes aka Crepes-7This all was smooth and easy. What I spent the most time on was playing with this set up- My new Lowel (with one L) light and tripod. It worked pretty well. I think. You liking that towel hanging on the door? How about the drawer fully opened. Yeah… this was obviously an impromptu with the iphone :-)

Pancakes aka Crepes-9Cooking up the apples…all good…

Pancakes aka Crepes-2Trying to pour a little Calvados, light, see flame and snap a photo…

Pancakes aka Crepes-5In your dreams… the most I could get was a little after effect. I think.

Pancakes aka Crepes-2I think… this leads me to disclosing the fact my mac screen is freaking out. I read it might be the inverter, a hardware problem. It’s blinking/flashing pink in the white areas and green in the black areas. And let me tell you this creates a real challenge in editing photos. I really am crossing my fingers!

Pancakes aka Crepes-4So make yourself something pancake like for dinner and enjoy.

Tschüß xx

Spaghetti squash and sausage

spaghetti squash and meatballs-10

I’m rounding up January with one more healthy dish. I won’t even pretend to disguise the fact that I’ve been nibbling at the chocolate with virtual abandon but will also report, I’m starting my fourth week of regular exercise. Despite the scale’s refusal to acquiesce in a manner I’d prefer, there is just less meat to grab in the middle, if you know what I mean. I can work with that. Unfortunately, being on my own right now there is nobody to test my theory… but I’ll keep you posted :-)

We’ve had a good couple weeks, striking through many items on our list(s) and feeling like we are moving forward in life. O, still in Germany, is back in the room where he grew up till he finishes the semester and homeland security gives us a green light. We are counting down the days till we can enjoy life as a non-commuter family, at least till October.

I also finally set up the Lowell Ego light I received as a Christmas gift from my mother. Thanks mom! Don’t take this the wrong way, but I was amazed at how such a flimsy, plastic, kind of crap light is so entirely perfect. Granted, I’ve nothing to compare it to, but so far it has proven far better than photos with overhead room lights. Leary about its quality after reading many reviews, I was prepared for the worst. It is a wee bit scary to put together. Simple, but you feel like you are going to break it before you even flip the switch. I did only buy one to try out and I’m not sure if I would buy a second. So here’s my first ever set of photos taken after dark. I’ll keep practicing.

On to some chow…I’ve got a simple dish here that will please your palette and your waistline. It is combined inspiration from  Karen @ Backroad Journal’s spaghetti squash and Karista @ Karista’s kitchen’s meatballs. It is the lazy version.

spaghetti squash and meatballs

The spaghetti squash is split in half and seeds are scooped out. I drizzle a little olive oil, salt and pepper and some herb- tonight it was thyme. Often it’s fresh rosemary. I love how these guys are starting to break a sweat under the light!

spaghetti squash and meatballs-2

The squash was baked with a little water at the bottom of the pan (glass dish is fine) at 400°F for 45 minutes. You know it’s done when easily punctured with a knife. The inside is scraped up with a fork into strands… hence the name spaghetti squash.

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Again, being the lazy road here, I used one 16oz package of Isernio’s breakfast chicken sausage.

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All I added was a little fennel seed, oregano, thyme and sage and 1/2 cup of diced apples. We are still working off a few of our apples in cold storage from December.

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And 1/3 cup diced onions…

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The meatballs were a little sticky and rough around the edges because I skipped on the egg and breadcrumbs. I could lie and say it was to keep it GF. It was just due to the lazy part and frankly, being completely caught up with my new light. Honestly, there’s no need for the accurate measurements, it was just easier for photos!

spaghetti squash and meatballs-5I heated up a little olive oil and butter and plopped sticky balls in the pan to brown them. I finished them off in the oven at 400°F for about 10 minutes.

spaghetti squash and meatballs-8I steamed a little kale in the frying pan juices and had a little fun plating it up. I drizzled a tad more olive oil on the squash. Chloe was impressed with the presentation but not mad on the squash. I had to pull out these sweet Pillivuyt plates because our everyday dishes are fiestaware and I wanted a white plate. But I’ll say, it was a little more fun to eat like this.

spaghetti squash and meatballs-9I’m so looking forward to baking again.

Tschüß xo

And a little hello from Otis.. the days of rinsing him off in the sink with the sprayer are numbered…

One Year Ago: Espresso Cupcakes
Espresso Cupcakes

Wham Bam Thank you Ma’am Tuna Sandwich

Do you ever have those nights where you just aren’t in the mood… to make dinner. Well here’s a quickie that will put a smile on your face without a lot of effort. It’s just a little inspiration to pull from when you just can’t get your head around making anything.

Tuna salad with capers, avocado and tomato

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Weiß Spargel…

White Asparagus, Hollandaise & Lox

find it at Biscuits and Bobbins

As we continue with our Spargelzeit (asparagus season), you will be seeing many asparagus recipes. For those of you who may not be asparagus fans, I’ll try to sneak in a few other things… like chocolate chunk cookies with cranberries :-)

Please join me today over at Biscuits and Bobbins where I will be guest blogging and sharing my recipe for white asparagus, hollandaise and lox. Blog pal, Jodi, a former pastry chef and major asparagus lover has been waxing idealisitically  to me over her memories of  the joy of living in Germany during white asparagus time (it’s big here in Germany, like, really big….) Since I can’t invite her over ( the commute from Atlanta, Georgia would make her just a bit late for supper) This is the virtual dish I prepared for her. Guten Appetit Jodi!

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Buckwheat Crepes, Asparagus, Proscuitto,Gouda & Mornay

Buckwheat Crepes, Asparagus, Proscuitto,Gouda & Mornay

I’m coming through this time with what I had planned. Wonders never cease. And this time of year it seems the asparagus never cease! As I mentioned, we’ve got sweet little huts all over the village with green and white asparagus and strawberries.  In addition to the prolific stands, like three in a two block radius… brimming with freshness, we have loads of crisp spears and red fruits at the market four days a week! Today I’d like to feature…

Buckwheat Crepes, Asparagus, Mushrooms, Gouda, Proscuitto & Mornay

Glazed Carrots, Apples and Horseradish


One of my favorite magazines in Germany besides my monthly Food and Travel is Landlust. Beautiful photographs from the countryside, fresh recipes and for me a chance to read German. Like giving a boy girly mags to learn how to read… oh that’s bad isn’t. Sexist too? Sorry. I will say though, my German exels in reading and translating recipes.

This month’s issue displayed gorgeous young vegetables, cooked simply, with interesting combinations and ingredients. I’m pleased it was the carrots with horseradish that stood out above the others. Eaten last night with a simple grilled steak and steamed broccoli, these carrots gave our meal a little umph! Sweet and salty with a little bite.

Carrots, apples & horseradish {Print Recipe}

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Lost, Found & Fresh

Lost, Found & Fresh

Since we’ve been pounding the cupcakes lately, and that ‘diet’ way back when only lasted three weeks, I thought I’d throw something fresh your way. I sort of lost my way just like Chloe’s black winter coat last week. She left it on the public bus Friday afternoon, the first really warm day of the year. I couldn’t blame her…It was one of those days where you forgot how cold the morning had started and by the afternoon you were practically peeled down to your skivvies…. practically nothing that is. So of course it’s like ‘what coat’? It was fortunate she even realized where she left it. We (O) called the HVV(public Hamburg transport) yesterday and the coat was indeed located and we needed to bring in identification and some sort of proof that it was ours. Like in case someone else left a black winter coat on the 283, direction Bahrenfeld between 3.15 and 3.45pm. O found a year old photo on the computer. Can you imagine rustling through boxes of snapshots or negatives looking for a picture? My idea was to bring the detached furry hood that Chloe refuses to wear, as proof we are the rightful owners. Our particle reference number in hand, we arrived at the Fundbüro. It was like walking into an OCD dream. The quiet, organized main office had two employees and no que… and racks on six walls with hundreds of lost, stranded keychains, all tagged by location found, date and a reference number. It was amazing.

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Sushi for St Patty

Sushi for St Patty

We strayed far from a traditional St. Patty’s Day meal. No cornbeef. No colcannon. No Guinness chocolate cake… although that’s definitely on my list. No green or otherwise beer. We had an evening at the sauna, and Irish meals after an evening of swimming and sweating, I do not crave. Sushi on the other hand, like spring rolls, is perfect. Having filled my luck quota this weekend with the coincidental green liner and napkin under the last round of cupcakes meant no tuna for us on Saturday. I literally was behind the man who bought the last tuna steak at our fish monger. The tuna I had imagined, during my twenty minute wait, spicing up with chili oil and mayo. The tuna I would place next to sweet mango and avocado. I guess I wasn’t the only one thinking tuna for St Patricks Day.  I’ve honestly never made sushi without fresh tuna. We still enjoyed fresh salmon, smoked salmon, shrimp and tofu.

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Hot Sauna & Cold Spring Rolls

Hot Sauna & Cold Spring Rolls

We had a nice evening at the Blankenese Pool and Sauna this week. You’ll have to go to the link as I couldn’t hijack any images to show. We started with a few laps in the 25 meter pool to stretch out. Whether alone or surrounded by excited children, we always enjoy this beautiful floor to ceiling windowed, light filled  building. France too has wonderful pools throughout the city but Germans really prioritize health through hydrotherapy and wellness centers. One can even take an insurance paid ‘wellness’ trip.

Followed by a swim we head to the steam room a little before 5.30pm to get warmed up. I like to open those dirty, clogged pores that I’ve been slathering with creams and oils to fight the cold weather. We breath in humid, steamy air while we wait for the attendant to come with little bowls of salt.

Armed with salt, we scrub that layer of dead skin with little remorse .. the bodies largest organ of elimination (the skin) rewards us feeling as silky as a baby’s butt. Each of us have a go at our own bodies, and O and I finish doing each other’s backs. We sit on little face cloth sized towels in a small room and I do my best to remain silent. The salt pulls beads of sweat out of our skin and we are soon seriously dripping. If we time it right, little pots of honey are offered next. I could do this every week. Great stuff.

I’ll mention here, there are a few beauty care pieces I’ve yet to pull together in this country. For instance, I wanted to ask the lady who entered the steam room just after us, where she gets her bikini wax but a) it’s hard to get the right words out in German and b) it might leave her feeling a bit hesitant to take the last seat on the tiled bench next to me. So I didn’t. I’ve really learned to think before speaking since living here. This has been a very positive lesson for me. Normally I am a serious/funny kind of a female wise cracker and it doesn’t always work… in English. And forget it in German.  Click here if you want to read about my first and only waxing experience… Wax on wax off- an experience. This is optional reading… not just something you want to accidentally scroll to at the bottom of the page.

Let’s continue…Next is the main hot dry sauna. Each hour there is a special aroma and steam procedure. Citrus, eucalyptus, lemongrass. I was one of three women and eleven men sitting naked and close together. Large, thin, hairy backs,  all shapes and sizes but nobody cares. We had a chamomile/ elderflower mix. These guys do an ausbildung(internship/training) for this… Most German people who don’t attend University will complete an internship in something, even if you work at the grocery store. I’ve only seen men doing this job. They come in with towel skirts or shorts and scoop scented water onto the hot coals, then wave and snap a towel (not the one on their waist). The scented heat wafts across my face. I cover it with my hands, feel the heat, breath deeply and concentrate on nothing. Sometimes, ice chips are offered. I eat them and hold them against the souls of my feel and back of my neck, feeling them instantly melt.

In the fifteen minutes, that had felt like sixty, I had moved from the third step to the first.  Heart rates up, we exit with the sauna guy. We head to the showers and choose warm, ice cold or my favorite, the rain cycle. A mix of warm and cool water that varies between a pitter patter and pelting against my skin. With skin washed, we don our robes, take an apple or grape juice, sometimes a tea over to the lounge chairs and rest. I try to focus on a mantra.. om nama shivaya… instead of writing this post. But I also try not to fight my thoughts. I try to let them flow through. If I say the mantra in my head I can stop thinking for a few minutes and I feel relief.

We relaxed here for a good 30-40 minutes. Sometimes we go for a second round but that night Chloe was at home on her own and had been on a bike ride, or so I thought. I’m a bit of a paranoid and since we couldn’t be reached by phone – I was not 100% relaxed. So we called it a night and headed home for spring rolls, green salad and quinoa salad.

I used rice paper, glass noodles, napa cabbage, red cabbage, orange and purple carrots, red and yellow peppers, cilantro, mint and basil.

Here’s the process of dipping the rice paper in warm water. The trick is getting it wet and elastic but not over doing it or it cracks. These photos were taken by Chloe :-)

Swish it around in the water then carefully let the excess water drip off. Then I lay it on a stone tile or a plate would work.

I’ve got all my very thinly sliced veggies, cooked shrimp, rice noodles and herbs ready to fill the wraps. I start with the shrimp and mint leaves. Honestly though, sometimes I forget the order between the one hundred and twenty seconds it takes from one roll to the next. Like this one for instance, I put the mint on first and didn’t notice till processing my picks…

Then some cooked glass noodles…

Your veggies, cilantro and basil….Thai basil is the best here but couldn’t find any this day.

Now we begin to roll. I pull the ends up on each side…

Then fold the side closest to me up…

Tuck it in and roll…

Roll it as tight as you can without busting the wrapper. This might take one or two practice rolls…

Here’s what you’ll have on the inside… note shrimp coming out. These were my rolls shot the next day as I ran out of good light. They still tasted great but the wrapper degrades a little. They are a super lunch though. You want to wrap them tight in plastic wrap to store.

These were so much fun to take photos of and edit. Glorious color. Think of all the vitamins!

I eat them with thai chili sauce… I could drink the stuff. love it so much.

Ok last one… probably..

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