Butterkuchen was a specialty of our Oma’s, and she would make it for special occasions or just Kaffee and Kuchen – the German version of teatime. Oddly enough, it took ages for me to actually get the written recipe (maybe because I needed the translation?). This recipe is mostly by touch and feel. The dough should […]
cooking
Easy Cheater’s Caesar Salad Dressing
This is a really easy recipe for Caesar salad dressing that whisks up in a flash. It is similar in flavour to my other Caesar dressing recipe which uses raw eggs; this one is faster and easier since it uses ready-made mayonnaise as a base. Once made, it lasts for up to two weeks in the […]
Za’atar Spice Mix
Za’atar is a tasty spice mix commonly used in Middle Eastern cooking. We used to eat it, mixed with some olive oil into a paste, and spread on dough to make a type of pizza, manakeesh. It’s also great sprinkled on eggs, various vegetables, and as a spice rub for meat. The term za’atar can […]
Thick’n’Creamy New England Clam Chowder
Travelling through New England in spring 2014 and autumn 2015, my parents and I made sure to take advantage of the local quahog clams via delicious, creamy clam chowder. Manhattan clam chowder is lighter and tomato-based, but New England clam chowder is thick and creamy and rich. Here is a recipe that I made for Tomiko, […]
Crème Brûlée
Donatello loves crème brûlée and always orders it whenever it appears on a menu. For his birthday in December, I made individual crème brûlées for him (and the family); and of course, he got the biggest one. After dinner and gifts, I pulled the ramekins of crème brûlée out of the fridge and lit up […]