This “outdoorable” fox squirrel finds me very interesting, or quite peculiar. Every morning “Roddy” brings his breakfast and sits outside my office window watching me. We’re kinda in love with each other.
I haven’t shared one of Oma’s recipes in a while so I thought today I would post her German Rotkohl. A red cabbage side dish cooked with caramelized onion and semi-tart apples that she served with a roast. Traditionally, Rotkohl is a sweet and sour dish that uses up to a cup or more of white sugar. I prefer a more subtle dish. Therefore, I have changed Oma’s recipe using a sweet wine instead of sugar which gives it more sophisticated undertones.
Woke up this morning to the sound of Kris Kristofferson’s “Sunday Morning Coming Down” and I haven’t been able to get the song out of my head since. So, I’m humming along and whipping up some Black Forest Eggs, ‘Cause there’s something in a Sunday, makes a body feel….” like having some brunch! Sliced black forest ham and eggs layered on toasted bread and covered in creamy cheese. Yep, its Sunday morning coming down!
I’m going to do something that I don’t normally do. I’m going to take it easy on myself. Tonight’s recipe is made with all prepared ingredients and takes less than 10 minutes to throw together. The rest of the time, 25 minutes, is baking time. So, grab a glass of wine, put your feet up, and wait for the timer to go off.
Warning, this can be a bit on the spicy side. Therefore not suited for everyone. Take heart, I can eat it and I cannot take anything above mild. How is that? Because the blue cheese dressing and mozzarella cheese balance the heat taking it down to moderate.
Today, while I was strolling through the farmer’s market, I found this artistic black squid ink pasta and knew just what I wanted to do with it. This is why I spend so much time at specialty shops and farmers markets. When thinking of dinner ideas, I often see color first and how pretty that would look next to this or that. When I saw black pasta, I knew I wanted to serve it with a creamy uni sauce that had a touch of turmeric added to give it color. This makes a stunning dish with all that black pasta swimming in a pale-yellow sauce. Add some smoked shrimp on top for a truly spectacular presentation.
I have not always been a meatloaf fan. I remember it being a budget-friendly meal mom threw together using bread crumbs and ketchup to keep four little monsters fed. So, I was surprised to see it on so many Farm-to-Table menus offering “gourmet meatloaf” with a sticker price of $22 per plate. What’s up with that?