A Light Beginning to the Summer Temperatures

After a long time of cold and rainy weather here at the Bodensee, the sunshine is peaking through my bedroom window. Its 6:30 am and the town is slowly waking up to charming bird melodies and the promise of a bright day. I quickly get dressed, put on my running shoes, and press play to Dustin O'Halloran. How wonderful it is to feel the warm sunshine on my face, breathe in the crisp fresh morning air, and listen to piano tunes as I run through the woods, fields, and small outlaying towns of Radolfzell. I am happy.

A view of Radolfzell from the boat.

To start the beautiful day off right, I made my favorite breakfast. I have been saving a small papaya for a sunny day, and cut it lengthwise, allowing it to glow a deep orange red. To me papayas, are more than a fruit, they are happiness waiting to burst behind a thin layer of yellow. Their bright vivid color and their delicate flavor always bring a smile to my face, they are just simply beautiful. I spooned out the peppery black seeds, and filled each half with fresh yogurt and topped each off with a handful of muesli. Delicious...

A glorious view of the Swiss Alps from Konstanz.

Today is market day in Radolfzell, perfect timing for the glorious weather. Although the morning was still a bit chilly, I put on a summer dress that has been patiently awaiting a day like today, and made my way by foot the 2 kilometers into town. Everybody was out and about and the town center was filled with locals, gathering their fruits, veggies, breads, meats and cheeses for the next few days. I decided that today I would surprise a friend with fresh market sushi and a papaya salad for lunch.

After browsing many different booths and slowly making my way around the market a couple times through, I finally had a basket full including fresh white asparagus, garden pepper cress, avocados, a cucumber, a large fresh papaya, and tons more. I was happy with my purchases and started my 2 km walk back home.

The item that I was most excited about, was the garden pepper cress, known in German as Kresse. It is a spicy small sprout, resembling arugula but with even more of a punch. People say its a mixture between the flavor of a radish and mustard. It is stock full of vitamin C, vitamin B, calcium, zinc, and even has omega 3! Its spicy flavor is a characteristic of the isothiocyanates which help to inactivate and eliminate carcinogens. It is also a known liver and blood cleanser as well as an immune booster. So if you like it spicy I recommend this amazing little plant stock full of goodness!

The great thing about the garden cress is that you can quickly sprout it at home. All you need are the seeds, cheese cloth, a small flower pot/bowl, and water. First fold the cheese cloth to fit the small pot/bowl and soak it with warm water. Place the cloth into the bottom of the bowl and drizzle a little more water over the cheese cloth. Sprinkle 1 Tbsp of garden cress seeds evenly on top. Make sure over the next few days that the seeds do not dry out, otherwise they will stick to the sprout leaves. Water on a daily basis but do not flood the cheese cloth. The cress sprouts will be ready to harvest after about 7 days. When harvesting, cut the upper 3/4 of the sprout, leaving behind about 2 cm.

I used the garden cress in the sushi rolls, spring rolls, as garnish, and also later in a salad. They are versatile and can be used anywhere you want to add a nutritional spicy kick. I hope you enjoy these sprouts as much as I do!

Spring Sushi and Nigiri
Makes 2 rolls & 6 Nigiri
Ingredients:
2 cups prepared sushi rice
1 pkg smoked salmon/lox
2 Nori sheets
1 large avocado
4 spears white asparagus
1/2 cucumber (sliced thin, lengthwise)
1 handful garden pepper cress

For the Spicy Sauce:

1/2 cup plain yogurt

2 Tbsp mayo

1 Tbsp Chili/Cock sauce

Other Sushi Essentials:
Soy Sauce
Wasabee
Pickled Ginger
Chopsticks!

Directions:
1.  Cook 1 cup of sushi rice as stated by package. You can also use arborio, short brown rice, or even my favorite quinoa.
2.  Once the rice has been fully cooked, stir in the seasoned rice vinegar and cover with lid. Let the rice sit for about 10 minutes.
3.  Prepare the asparagus by cutting off 2 inches from the bottom. Then peel the outer layer of skin with a potato peeler. Steam until tender. Remove from heat and immediately place into cold water. Dry asparagus and set aside.
4.  Remove the lid and allow the rice to cool to room temperature. It should be sticky but not too warm. Meanwhile mix together the 3 ingredients to the spicy sauce.
5.  Lay nori sheet vertically on a cutting board with the short edge nearest you. Spoon about 2/3 cup of sushi rice onto nori sheet and spread evenly from the bottom up until about 2/3 of the sheet is covered.
6.  Spread spicy sauce onto the rice layer. Then place along the center of the rice layer the smoked salmon in a single layer.
7.  Following the salmon, place asparagus spears with the heads facing outwards and a little over the edge of the nori sheet. Top with avocado slices and garden cress.
8.  Carefully roll the sushi from the bottom up. Dab your fingers into water and slide along the upper most edge of the roll. This will act like glue to stick the nori together. Roll all the way to the top. Place onto a plate with the seam facing down to "glue" together.
9.  Fill a large glass with ice cold water. Place a sharp knife into ice water bath prior to cutting EACH slice. Allow more width to the edge pieces to make sure the "garden" is secure. Evenly cut the remaining roll into bite size pieces. Each roll should have 6 pieces total.

Note: It takes patience to roll the perfect roll, but with time it will be as easy as making a burrito. Have fun!

Directions: (Nigiri)
1.  Use remaining sushi rice and form little mounds with two table spoons. Use your hands to form them perfectly and place onto a plate.
2.  Spread a little bit of the spicy sauce onto the rice mounds. Top a slice of avocado, smoked salmon, and then to garnish a cress sprout.

Note: Nigiri is very easy to make and is a great way to use any left over sushi rice.

Papaya and Lime Salad
Makes about 4 cups
Ingredients:
1/2 of a large ripe papaya
Juice of 1 lime
Zest of 1 lime

Directions:
1.  Spoon the seeds from the papaya and peel the outer skin layer with a potato peeler.
2. Cut the papaya into small cubes and put into a bowl.
3. Pour the juice of 1 lime over the papaya and stir well. Then add the zest and stir again. Cover and place into refrigerator. Serve chilled.

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Liver is Something Delicious

Liver is something I always looks forward to, whether it is in pate form, as a steak, or cut into chunks like today. Its unique flavor makes it something special. In Germany organ meats are a common food, and therefore I asked my grandmother to teach me her old world tricks on how to prepare this delicious abundantly nourishing organ meat.

Unlike other meats, liver is stock full of vitamins and minerals. According to Weston A. Price Foundation, liver contains more nutrients gram for gram, than any other food. Not only is it a source of high quality protein, but it contains high levels of Vitamin A and all varieties of Vitamin B (especially B12). Liver also contains a highly usable form of iron, as well as trace elements copper, zinc, and chromium. It is also known for its anti-fatigue factor, making it popular amongst athletes. People with anemia, or women during their moon cycle, can also greatly benefit from adding liver to their diet.

Liver does contain high levels of cholesterol, and therefore regular large servings may not be recommended for all people. Also, since liver is the detoxifying organ in animals, I recommend only purchasing organic pasture-raised beef, lamb, or chicken liver. Animals that are raised properly, will have a much higher quality liver. Usually you can find such liver at health food stores or at farmer's markets.

Traditionally liver is served with either rice or potatoes. I prefer whole grain rice or quinoa. Make sure to prepare the grain before cooking the liver, as it takes much longer.

Our delicious meal was served with whole grain basmati rice, a large green salad, and a yogurt and wild blueberry dessert. Most ingredients were fresh from the market, and easy to prepare. Within an hour you can have a whole old world traditional german meal.

Sauteed Beef Liver and Sour Wine Sauce
Makes 4 servings
Ingredients:
400 grams beef liver
1 Tbsp butter
1 Tbsp oil

Wine Sauce:
1 shallot
1 Tbsp butter
1 cup red wine
1 cube beef bouillon
2 Tbsp corn starch
1/4 cup warm water

1/4 cup cream

1/3 cup milk
1/4 cup balsamic vinegar

1 Tbsp apple cider vinegar

1tsp sugar

salt, pepper, and garlic powder to taste


Directions:
First you have to prepare the beef liver. When preparing the liver you must use a sharp knife and cut off the thin connective tissue layer on the outside and also found in small holes. This will make the liver much more tender. It can take some time, so make sure to allow at least 5 minutes for this process depending on how much you need to remove.

Then you want to cut the liver into uniform chunks about 1 cm in width. Each piece of liver is different so just try your best to keep them similar. This helps them cook equally. Cutting the liver a little thicker keeps you from over cooking it later. After cutting the liver, set aside.

Heat 1 tbsp butter in a medium sauce pan until sizzling. Meanwhile dice the shallot and add to the buttered sauce pan. Sauté until the shallot is glassy.

Add the cup of red wine and a beef bouillon cube. Let the wine simmer for a few minutes to allow the bouillon cube to dissolve. Meanwhile mix corn starch and warm water together to form paste. If need be, add a little more water to make a thin batter consistency. While whisking slowly add the cornstarch mixture to the simmering wine sauce. Continue to whisk until combined, allow the mixture to quietly simmer. Your wine sauce should now be thicker.

Add the cream and the milk. Allow to simmer for a few minutes, and continue to slowly stir the mixture. If the mixture is too thick you can add more milk/water to thin it to your liking.

Finish the gravy with the balsamic vinegar and apple cider vinegar. Add the tsp sugar, salt, pepper, garlic powder to taste. This should finish the sour wine sauce to go with the liver. If you like it more sour, just add more vinegar but be careful, it can quickly become too sour. Add 1 tsp additional vinegar at a time.

After the sauce is finished and simmering under low heat, you can start to heat a frying pan. Once warm add 1 tbsp butter and 1 tbsp oil. This combination keep the butter from splattering when adding the liver chunks. Add the liver and quickly fry until browned on all sides, about 30 seconds or so. Then remove the pan from heat and season liver with a sprinkle of salt. Allow the pan to sit for a few minutes before moving to the next step.

Move the liver onto a different plate, and pour the wine sauce into the medium frying pan in which you sauteed the liver. Slowly heat the pan and stir well. All the juices of the liver will now be incorporated into the wine sauce. Season with additional salt and pepper if needed.

Add the liver to the warm wine sauce and serve immediately with rice and a fresh salad. I like to leave the liver in the frying pan, this way everyone can serve themselves from the sauce.

As for the simple and delicious salad and dessert....

Mache with a Garlic Dijon Vinaigrette
Serves 4
Ingredients:
1 large bag of mache

Vinaigrette:
3 Tbsp oil , I mix mine 2 to 1 olive oil to flaxseed
1 Tbsp apple cider vinegar
1 splash cream
1 tsp garlic powder
1 tsp dijon mustard
1 tbsp honey
1 tbsp diced chives
2 pinches sea salt
fresh ground pepper

Directions:
1. Wash and clean the mache greens. Cut off any roots and discard the browning leaves. Dry in a sieve.
2. Add vinaigrette ingredients into a large salad bowl and mix with a wooden spoon. Taste test. Adjust sweetness or salt with added honey or sea salt if needed.
3.  Toss the mache salad in bowl prior to serving. It is very tender and will soak up the dressing quickly and begin to wilt.

Yogurt with Wild Blueberries
Serves 4
Ingredients:
1 ripe banana
1 cup whole yogurt
1 cup blueberries/raspberries/berry mixture
Egg liquor, optional but highly recommended

Directions:
1.  Mash up the banana in the final serving bowl until it has formed a pudding consistency.
2.  Add the yogurt and mix thoroughly
3.  Top with your choice of berries.

Serve this dessert family style or spoon yogurt berry yogurt mixture into individual serving bowls and then top with berries. Offer egg liquor to pour over the top- this makes the dessert something special.

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Rain, Rain, Go Away....

After being inside all morning, I finally had enough. The weather has been cold and wet, never passing 10 degrees celsius. I had hoped that after breakfast things might warm up some more, and the sun might peak through, but as the newspaper said, it will continue to rain and perhaps even snow. I have been looking forward to a warm German spring, but it seems that the good ol' Pacific Northwest is getting more sunshine than here. Surprising...

Anyhow, I put on my boots, grabbed my umbrella and headed outside for some fresh air and a fresh perspective. I put in my headphones and and pressed play on my Ipod. Wailin' Jenny's is usually always on repeat, I rarely listen to anything else. For some reason their melodies bring me at ease, like none other, soft, upbeat, and harmonious. I quickly found my pace, and headed out toward the fruit fields. I passed only a few, most on bike, some on foot, all bundled up against the weather. Within minutes I had passed the town center and made my way along a gravel path through the apple and pear fields. Young nettles were everywhere, washed clean by the constant drizzling rain. They looked perfect, bright green and strong without any slight damage to the leaves. I couldn't pass up the moment, I had to harvest some for lunch! Luckily I had brought a bag along and found a handkerchief in my pocket. With my left hand covered by my long sleeve and the handkerchief in my right, I carefully picked the top youngest leaves of the nettles and put them into my bag. Within a few minutes I had gathered enough to make us a delicious lunch. A wild nettle frittata would be wafting through the apartment soon!

Nettles are originally from Northern Europe but are now found all over the world. They have been used for hundreds of years as a medicinal herb. Nettles, with high amounts of boron and silicon, are best known for their ability to ease pain in sore muscles and in joints due to arthritis and gout. Their diuretic properties also make nettles great for liver cleansing and detox programs. If you have hay fever nettles may also help reduce an allergic response due to anti-histamines found in the leaves.

In order to remove the sting, you can either boil, steam, sauté, or bake them. Often nettles are found in disturbed areas, such as along hiking trails, clear cuts, roads, etc. Make sure to wash them prior to cooking to remove any dirt or dust they have gathered. I recommend gathering them as far away from traffic as possible to make sure they are clean. 

With high levels of protein, Vitamins A, C, and K, and minerals iron, phosphorous, magnesium, and calcium, nettles are a great substitution to your typical greens. I have used them in soups, omelets, frittatas, pesto, and simply sauteed alone with butter salt and pepper. My personal favorite it to steam the nettles, topping them off with a poached egg, a drizzle of olive oil and a sprinkle of sea salt and pepper.

Today I will share with you my recipe for a wild nettle frittata, always a welcome meal in my home. Accompanied by a salad it makes a perfect light lunch, although often used as a breakfast or brunch dish.

Wild Nettle Frittata
Makes 4 servings
Ingredients:
4 eggs
3 cups of nettles (washed and chopped)
1 medium tomato (sliced thin)
1 spring onion
1 zucchini
1 clove garlic (finely chopped)
1/3 cup milk
1/4 cup goat milk feta
2 Tbsp fresh chopped basil
2 Tbsp extra virgin olive oil
sea salt and pepper to taste

Directions:
1.  Preheat oven to 375 degrees. Heat oil in an oven proof pan ( I used a 9 inch cast iron pan). Cut the spring onion and zucchini into small chunks and sauté in the oil over medium heat. Sprinkle a little salt and pepper.
2.  After the onion and zucchini have sauteed for about 5 minutes add the nettles and reduce heat and cover until nettles are wilted.
3. Meanwhile, whisk the eggs until combined in a medium bowl. Add the basil, garlic clove, milk, and feta and stir with wooden spoon. Salt and pepper to taste.
4.  Pour the egg mixture over the nettles. Use wooden spoon to gently mix the nettles evenly throughout the pan.
5. Top the mixture with tomato slices and sprinkle with additional feta if desired.
6. Put into oven for about 30-40 minutes until the egg mixture has set. Serve warm.

Side Note: I served the frittata with a mixed sweet pepper salad and a balsamic vinaigrette. If eaten with breakfast or brunch replace salad with fresh bread and butter.

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Wild Leek Soup with Mâche Salad

Langenargen is beautiful when the sun shines. As of late, the weather has been a roller-coaster with temperatures rising and then dropping by 10 degrees celsius every other day. When the sun is out everyone is walking the promenade enjoying the warm temperatures, as well as the glorious views. However when the sun is gone, and the rain has come with winter temperatures, everyone hides in their warm homes or cafes, leaving the town very empty.Yet these highs and lows are common of April weather. Frustrating for those on spring break, the weather is perfect for the plants and flowers in the Lake Constance region.

The Swiss Alps

Wild leeks, also known as ramps, are now found in every shaded forest here in Germany. They cover the ground like a green blanket, waiting for the locals to harvest them. As the start of spring weather arrives so do the wild leeks, and all the health benefits they carry along.

Fresh wild leeks (ramps)

High in sulfur containing compounds and flavanoids, wild leeks are great for cancer prevention and for boosting the immune system. In addition they are high in Vitamin A and C, both antioxidants, and Vitamin  K, which helps the clotting of blood. Wild leeks have been used for hundreds of years as a medicinal plant in blood tonics, for ease in digestion, and even for atherosclerosis.

In order to harvest these wonderfully healthy and flavorful spring treats, you must bring with you a small shovel, some garden gloves, a basket, and wear long pants and sleeves. Ticks are often found in the forests of Germany and can cause serious diseases, therefore make sure to dress properly. Also, wild leeks can easily be mistaken for Lily of the Valley, which is very toxic when eaten. To be on the safe side, please make sure to educate yourself or go with someone who has prior knowledge. If you are uncomfortable with foraging in the woods, you will most likely find these treats at local farmers markets.

Wild leeks have a strong garlic/onion taste, making them a great addition to many savory recipes. You can use them in soups, in omelets, in casseroles, pretty much anywhere you would commonly use spinach.

     

Mâche Salad

Today I chose to use the wild leeks in a soup served with a delicious mâche (lamb's lettuce) salad. The whole table looked like spring with the fresh green color of the soup and salad.

                             

Wild Leek and Potato Soup
Makes 4 servings
Ingredients:
1 bundle Wild Leeks (washed and roughly chopped)
3 medium sized potatoes, washed and diced
2 shallots, diced
2 slices prosciutto, cut into small pieces (optional)
750 ml vegetable broth
100 ml cream
1/2 lemon juice
2 Tblsp olive oil/coconut oil/butter
1 Tblsp honey
splash apple cider vinegar
salt and pepper

Directions:
1.  Heat oil in a medium soup pot and add the shallots, prosciutto, and potatoes. Sprinkle with salt and pepper and allow the shallots to turn glassy and the prosciutto to turn crispy. Stir with a wooden spoon.
2.  Add the wild leeks to the pot and allow them to saute until wilted. Fill the pot with vegetable broth until the potatoes are covered. Allow the soup to simmer for about 15 minutes.
3.  Once the potatoes are soft they are done and you can remove the pot from the burner. Place the pot onto a hot pad and with an emersion blender, puree the soup.
4. Place the pureed soup back onto the burner on low heat and stir in the cream. Then add the lemon juice, honey, and apple cider vinegar. Add salt and pepper to taste.

Serve with bread and butter...and of course a salad.

Side Note: To garnish the soup you can top with additional sauteed onions, croutons, or even a drizzle of cream. 

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An Early Easter Dinner

Today we gather as the family Wohlgemuth around the table. It is an early Easter dinner, but it is the only time we are all together. The sun is shining and peeking through the windows. Everything is lit with a warm glow. We share the delicious food as well as good conversation. It is good to be together.

We start with a traditional Feldsalat, a winter specialty in Europe, and a delicious wine I brought from Washington. The Camaraderie Cellars in Port Angeles, Washington made a beautiful 2009 Malbec. My grandmother's specialty, lamb and semmelknödel with green beans and gravy, made for a delicious meal.

I was asked to make a light refreshing dessert with the melons, papaya, and strawberries that we bought yesterday at the market. Finally, I got a chance to create! A light gelee dessert, topped with fresh papaya and whipped cream, finished the Easter meal.

Papaya is my favorite fruit. I can't get enough of its delicate flavor. Whenever I have the chance to use this tropical fruit I take advantage of it. Not only is is delicious, it is has a lot of great nutritional benefits as well!

Papaya is a perfect touch to a celebratory meal because it eases digestion. The enzyme papain found in papaya helps break down the amino acids found in the lamb and other meats. In addition it is high in fiber, promoting good colon health. Vitamins C and A are also very abundant in papaya, characteristic of its beautiful deep pink/salmon color. Not only low in sugar, it is low in calories, making it perfect for a light dessert. Flavors of ripe papayas are best enhanced with a touch of lemon juice.

Here is the recipe!

Champagne and Melon Gelee with Fresh Fruit
Makes 5 servings
Ingredients:
10 leafs Gelatin
500 ml Champagne
100 ml fruit schnapps/liquor (optional)

1 small honey melon

1 small papaya
4 strawberries
6 tsp sugar

3 tsp lemon juice

Whipped cream (for garnish)

Directions:

1. Lay 5 leafs gelatin in cold water for 5 minutes. Meanwhile warm 100ml champagne and 4 tsp sugar in a small sauce pan. Allow the liquid to warm only enough for the sugar to dissolve. 

2. Remove the 5 leafs gelatin and press out the remaining water. Add them to the warm sugar liquid. Turn off heat.

3. Dissolve the gelatin leafs in warm sugar liquid stirring until clear. Slowly add in the remaining 400ml champagne and 1 tsp lemon juice into saucepan while stirring. It will foam up, just let it sit for about 10 minutes until clear.

4. Equally ladle the champagne liquid into tall glasses and place into refrigerator. Wait 2 hours.

5. Once champagne layer is firm place the remaining 5 leafs of gelatin into cold water. Meanwhile warm 100 ml schnapps with 2 tsp sugar and remove from heat. Make sure not to let it heat too long to keep the alcohol from evaporating. 

6. Cut the melon in half and discard the seeds. Spoon the remaining melon into a glass mason jar and puree with an emersion blender. 

7. Remove the 5 leafs gelatin and press out remaining water. Add the gelatin to warm sugar/schnapps liquid and stir until dissolved.

8. Pour 400 ml of the pureed melon and last tsp of lemon juice into the warm gelatin liquid while stirring. 9. Ladle the melon liquid equally on top of the the chilled champagne gelee. Refrigerate for 2 hours or more. 

10. Cut up papaya into small chunks and sprinkle with 1 tsp lemon. Let sit until ready to serve. 

11. Slice strawberries prior to serving. Top each glass with papaya and garnish with sliced strawberries and a touch of whipped cream. Serve immediately because the lemon will cause the gelatin to dissolve slowly. 

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The Colors of Spring in Germany

A mallard duck and colorful historic home.

I been in Germany for almost a whole week. A whole new world and a whole new culture all within 24 hours from my doorstep to the other. It is beautifully warm here. Temperatures are up to 70 degrees, spring flowers burst with color, and the sunshine has tickled my face every day. I feel at home although so far away.

With Easter around the corner, one can find decorated trees around every corner. The festive colors of the painted eggs remind me of the excitement I had as a small girl. Even decorative flower bouquets are found in every home, in spirit of Easter Sunday.

Today we walked the streets of Lindau, a beautiful old town right on the shores of Lake Constance. Flowers in every corner caught my eye. Bright poppies, tulips, daffodils, and magnolias danced in the Northern breeze.

We visited an art Museum filled with Chagall. His imaginative interpretation of life and love could only inspire.

Paintings by Chagall.

As art is around you in every shape and form, in Cathedrals, in old buildings, and sculptures, so is food. However, food is enjoyed slowly and thoroughly. We ate and drank, walked, and ate and drank some more. German gemütlichkeit, a state of mind that conduces cheerfulness and peace of mind, was present throughout the day. An oat grout latke cake served with a farmers salad only stimulated the appetite more for the beautiful desserts we shared over cappuccinos. As we sat saxophone notes danced through the air playing Beatles tunes by a duet of street performers. It was beautiful. 

My family.

Soon I will post recipes. I have found many inspirations, yet have not had the chance to create.

                                         

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