Red Cabbage Slaw with Hot Bacon Dressing

A couple years back we wrote about our love for red cabbage served rotkohl-style which, as part of our Bavarian heritage, finds its way to some of our Thanksgiving tables. Traditional rotkohl brings a welcome sweet and sour contrast to rich, fatty meats, but this time around we wanted to make something a bit different. [...]

Potage Colcannon – Potato Leek Kale Soup

The bounty of the farmers' market created the inspiration of a Pottage Parmentier meets Colcannon - a potato leek soup with the addition of garlic sautéed cabbage. Potato leek soup served cold and topped with cream and chives is most often known as vichyssoise, but the classic warm soup owes it's name to Antoine-Augustin Parmetier, [...]

More Hoppel Poppel Variations

Frequent readers here know that we have an unhealthy obsession with this creation known as Hoppel Poppel (read more on our earlier post here). Quick synopsis of the required ingredients: Basic Hoppel Poppel - Diced, par-boiled potatoes cooked until browned and crisping, sauteed with diced onion, and diced "salami" (see comment below), topped with egg, [...]

The Treachery of Origins – or – Ceci N’est Pas Une Salade Niçoise

Origins of a dish are an ephemeral thing, full of nuance and speculation.And as debates rage about the invention of many dishes in the modern pantheon, those dishes morph and change to accommodate modern tastes or based on ingredient availability so the current incarnation may bear little resemblance to the original dish. The Salade Niçoise [...]