I loved this! I also add sugar, salt and butter when cooking white asparagus, but I make a stock from the peelings first and add them to that with the spears. Looking forward to more of these interviews - and even more so of course the publication of your book! Liebe Grüße from down here in sticky Rheinhessen
This is beautiful! As an avid cookbook reader and lover of cooking/baking/food in general, I'm always captivated by the stories around food. In fact, they make me emotional. I have a German father and a Croatian mother (both of whom love to cook and bake), so food, and the associated people and stories, has always played a central role in our family life.
I look forward to more of these stories in anticipation of Classic German Cooking!
Thanks, my East German parents made this in the fall, even though I love kale, never liked how they cooked it, way too fatty and for me over cooked. I'll try this out in November after the first frost (like you're supposed to do)
Must agree with some Germans about raw kale....no,no,no. The Portuguese make some lovely soups with kale however. Caldo Verde is one and the ever popular kale soup is another, It is made with kale,potatoes, kidney beans and linguica.Being in SE MA we have lots of Portuguese markets where we can buy the sausages. Looking forward to your new cookbook Luisa!!
I confess, after 20+ years here I still can't get into the white asparagus! However maybe I'll give it one more go trying some of the cooking techniques mentioned here.
Really exciting for this series and very curious which stories will follow. Labskaus I find really delicious! For the Grünkohl I like to caramelize my small potatoes. Some people even add sugar to their Kohl after it’s been plated. Maybe scandalous, definitely delicious.
I loved this! I also add sugar, salt and butter when cooking white asparagus, but I make a stock from the peelings first and add them to that with the spears. Looking forward to more of these interviews - and even more so of course the publication of your book! Liebe Grüße from down here in sticky Rheinhessen
This is beautiful! As an avid cookbook reader and lover of cooking/baking/food in general, I'm always captivated by the stories around food. In fact, they make me emotional. I have a German father and a Croatian mother (both of whom love to cook and bake), so food, and the associated people and stories, has always played a central role in our family life.
I look forward to more of these stories in anticipation of Classic German Cooking!
Thanks, my East German parents made this in the fall, even though I love kale, never liked how they cooked it, way too fatty and for me over cooked. I'll try this out in November after the first frost (like you're supposed to do)
Must agree with some Germans about raw kale....no,no,no. The Portuguese make some lovely soups with kale however. Caldo Verde is one and the ever popular kale soup is another, It is made with kale,potatoes, kidney beans and linguica.Being in SE MA we have lots of Portuguese markets where we can buy the sausages. Looking forward to your new cookbook Luisa!!
Love this idea of interviews and all the referenced to different locations & occasions with regional foods 👍🎯❤️
I confess, after 20+ years here I still can't get into the white asparagus! However maybe I'll give it one more go trying some of the cooking techniques mentioned here.
Ha, truthfully, it's not my thing either, it's too much work! :)
Really exciting for this series and very curious which stories will follow. Labskaus I find really delicious! For the Grünkohl I like to caramelize my small potatoes. Some people even add sugar to their Kohl after it’s been plated. Maybe scandalous, definitely delicious.
I love this series! Can't wait to read more.