Low-Carb Special Occasions
Published on: Tuesday, 02 October 2012 16:06:00.
At our last party we had a dilemma: Should we make low-carb food for everyone, or should we make an exception for the party and eat carbohydrates? Or stick to meat and salad? We didn't want a lot of leftovers, and we really didn't want to make food no one would eat. So that was the challenge: 30 servings, low-carb, easy and affordable to make.
For Christmas it was the opposite. Usually we make a five-course meal for four to six people. It's tradition! And Christmas without two weeks of trying things out, shopping for special ingredients, planning, and finally feasting is no fun!
And the third challenge: Parents come over on Sunday afternoon. Mom calls and asks, "Should I bring cake? (And this always means cake made from scratch, not a mix.) Oh, sure...I'll let you handle it." Of course, that appeals to my ambition. I'll show that cake can taste great without carbs!
To find low-carb answers to these challenges, keep reading...
Dakos
Published on: Nov 21 2013, 18:34
When we were on vacation on the isle of Crete, one of the most popular appetizers among the German tourists was dakos. One woman from Berlin ate it almost every day. At first, I thought it was just a Greek version of Italian bruschetta: toasted bread topped with tomatoes. But then curiosity got the best of me and I tried it. It was divine! The bread was crispy without being tough. The tomatoes and feta cheese combined beautifully. I had to ask the chef for the recipe. He was glad to oblige. The…
Shish Kebabs
Published on: Jun 18 2013, 16:55
Last week we hit the road and went to an exhibition in Istanbul. It was great to get away from the damp spring weather in Germany, and it was an interesting cultural and culinary experience. We were curious whether it would be possible to eat low-carb in Turkey, and it turned out to be harder than we expected. While Turkey's beach hotels usually offer a varied buffet that includes low-carb options, we had to rely on restaurants in Istanbul. It wasn't a problem to make substitutions for carb-rich…
Asparagus with Pancakes
Published on: Jun 17 2013, 16:25
My parents always taught me that you should never waste food, and this is one lesson that I've taken to heart. When ordering in restaurants, I always say up front that I don't eat potatoes, rice, or bread, so that I can avoid leaving them uneaten on my plate. One of my quirks when cooking is to scrape every trace of the ingredients from used mixing bowls and pots. I once let a pancake burn because I got distracted by trying to get the last drops of batter from the bowl. That's why it's always annoyed…
Lamb with Savory Pudding
Published on: Apr 18 2013, 21:28
When the lamb is ready, strain the gravy from the roasting pan and thicken it with guar gum. The gravy will be a gorgeous shade of dark red from the wine. Overturn the pudding pan to get the pudding out and then pour the mint sauce over it. This meal is both delicious and visually appealing - a feast worthy of a princess. If you've invited Kate Middleton over for dinner, it's perfect!
Egg Hunt Casserole
Published on: Apr 05 2013, 16:25
Now for a special touch, which admittedly wasn't my idea: Use a spoon to press 6 (or with a smaller dish, 4) wells into the casserole filling, and crack a raw egg into each one. Be careful not to break the yolks. Add a few drops of Worcestershire sauce to each egg white. Instead of covering the casserole with a flat layer of dough like in the original recipe, I crumbled the rest of the dough and sprinkled it over the top. The crumb topping confused our guests: "We're having something sweet for…
Bacon Blossoms
Published on: Mar 20 2013, 20:52
Arrange your bacon blossoms in the bottom of an oven-safe dish. Before the dish goes into the oven, place a small piece of Brie on top of each sprout, making sure to include some of the Brie's rind. Combine 100 ml of the Brussels sprout cooking water, 100 ml broth, and 100 ml cream and pour the mixture into the dish. This is not so much a sauce as a way to ensure that the sprouts don't dry out. Bake uncovered at 400° F (200° C) for 20 minutes. When we tasted the finished dish, it exceeded all…
African Dumplings
Published on: Feb 03 2013, 22:00
I admit it: there's actually nothing African about these dumplings. The coconut is from the Dominican Republic, the bamboo shoots from China, the orange from Spain, and the marzipan (a mixture of ground almonds and rosewater) from the city of Lubeck. And dumplings, of course, are about as German as it gets. Furthermore, they're seasoned with Christmas spices. In spite of all this, the dumplings reminded me of an African dish that I enjoyed once: the mild sweetness mixed with a colorful bouquet of…
Quiche Lorraine
Published on: Feb 03 2013, 20:56
Fertig!One of my favorite recipes from the old days was Quiche Lorraine. No birthday buffet should be without it. I always cut it into small servings, because it's very filling! Once I moved to Offenbach and my parties got significantly larger, this wonderful dish was forgotten. Nachdem ich nach Offenbach gezogen bin, und meine Parties wesentlich größer wurden geriet dieses wunderbare Gericht etwas in Vergessenheit. A large pot of Chili is better suited to the task of feeding 35 hungry guests.…
Cabbage Pelmeni
Published on: Jan 27 2013, 20:40
Eggplant Tapas
Published on: Jan 23 2013, 02:02
After washing the eggplants, cut them into round slices about as thick as your finger. Fill a pot with plenty of salt water, bring it to a boil, and blanch the eggplant slices for 5 minutes max. Blot them dry and brown them on both sides in olive oil. While browning the eggplant, we can remove the tomatoes from the vinegar water and puree them with an immersion blender. Add cream and cream cheese to the tomatoes. You probably don't need to add salt. The zing in our tapas comes from the chili…
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