The Whitest Cheese Ever

When I felt like having some French goat cream cheese yesterday, I realized for the first time in my life how very white it is. I mean, it’s really white. Almost whiter than white. And that’s where it got tricky. When I put that ever so white cube on my white plate, plain white as white plates go, my eyes went blank, they had suddenly stopped transmitting any information, as if they were kind of snow-blinded. I would have needed sunglasses if hadn’t been already dark, we’re talking a late-night snack here… Anyway, I exchanged plates immediately and not only did I choose a very vivid pattern, hand-painted using a lot of turquoise ink, I also looked out for the red cheese cutlery I once bought in France. The morale of the story? It’s the boy scout’s motto: always be prepared.

The Omelette, Our Saviour

In all this European, air-conditionless heat, who wants to cook? On the other hand, who wants to eat nothing but salads and sandwiches? Obviously, we are confronted with a dilemma, the worst of dilemmata (notice the correct Ancient Greek plural) I might add, as proper eating is quite crucial to the survival of mankind, don’t you think? Anyway, crucial or not, I can offer not just a solution but the solution: an omelette. It’s easily done, very quick and dirty, it can be seasoned according to personal taste, I myself like to throw in some tomatoe slices and add some garlic for some Mediterranean appeal, and it’s very light and agreeable no matter how high the temperatures go. I know, I should have told you this much sooner, but the next heatwave is already on its way, believe you me.

Hungarian Hunger Treatment

Some weeks ago, before that outburst of infernal heat, we longed for something spicy, something hot, and something that would really satisfy us—we were really very hungry that day some weeks ago. Some green asparagus with graped parmigiano just wouldn’t do the job. And so we remembered a very rich meal that was very popular in Germany in the 1970s, Gefüllte Paprikaschoten, which translates to Filled Peppers. We always thought of this dish as typically Hungarian a recipe, its origin seemed quite clear to us, as in these days everything served with peppers or even just remotely seasoned with paprika was considered Hungarian, and as Hungarians are very fiery people this meal should actually be a very fiery one. Germans, however, tend to prepare it very, very mild. Overly mild. I’ve said it before, and I say it again, Germans don’t like spices. Therefore, the grounded paprika for the sauce comes from Switzerland, I imported vast amounts of it, not from some posh fine delicatessen, but from a very ordinary supermarket, from Coop, from their cheapest range, Qualité & Prix, and is wonderfully hot. Just perfect. The Swiss love fine dining, and therefore you get the best spices there. Actually, I should call this dish Swiss Hunger Treatment…

A Cake That Looks Like Pizza

When you are supposed to put rosemary on a cake, you know it’s going to be different from your usual hazelnut extravaganza. Truth be told, this fine herb was the only exceptional ingredient of this recipe, all the rest, puff pastry, plums, sugar, cinnamon, and quince jelly, sounds rather familiar, doesn’t it? But once you’ve put the plums casually on the puff pastry and sprinkled the rosemary on it, your eyes won’t believe it’s not butter, sorry, they won’t believe it’s not pizza. Only when it’s out of the oven and into your mouth, its case is closed. It’s cake. No doubt. A very yummy, very Mediterranian cake. If you want to challenge your eyes, do try this at home!

Family Dinner

For family dinners, I’m always in charge of dessert. Today, it’s going to be raspberries with cream. It’s easily prepared, I open the fridge for the cream and the freezer for the raspberries, and I’m done. And then, all while sipping Chardonnay, I witness the rest of the meal being prepared, artichokes are being cooked, a vinaigrette is being composed, lots of French mustard and Italian olive oil form a beautiful entente cordiale, parsley from the garden is being “haché-menu”-ed, ever so fresh chanterelles are being cut, not from the garden but from the grocer, the table is being set, by whom actually, my father, I suppose, gee, that Chardonnay is really drinkable, and all of a sudden, I’m the last one missing at the table, I better join them, hey, they’re are having red wine, okay, fine with me, bon appétit.

Going Nuts About Nut Cake

Normally, for a nut cake, I need lots and lots of grounded almonds and some chopped walnuts, but yesterday I only had a tiny sachet of grounded almonds, just a mere 100 gramms, some bitter joke of an amount, so to speak, and if I weren’t as stress-resilient as I am, I might have burst out into tears. But then, out of hunting destiny down and kicking its ass, I decided to replace the grounded almonds with caramelized hazelnuts, the brittle priorly reserved for the glaze, and, while I was at it, use whole pine nuts as a substitute for the chopped walnuts, lots and lots of whole pine nuts. The result? Best nut cake ever! Unchanged recipes are for losers!

A Grand Duke’s Applecake

Luxembourg is known for gathering politicians from the European Community, some tax-friendly banking and its Grand Duke. It’s much lesser known for its flour. Why that is, I cannot tell you. It’s perfectly fine flour. Admittedly, neither wholemeal nor organic, at least the packaging gives no indication of it, just a fancy crown, meaning it’s of somewhat aristocratic origin, maybe the Grand Duke has a mill, who knows, Louis XVI was into crafts too, he loved making keys, metalworking or milling, where’s the difference, anyway, I’m very fond of this flour, however politically incorrect, and as for organic baking ingredients and political correctness, my apples take full responsability, they’re totally organic, all seven of them, and they take the lion’s share of that cake anyway, so it probably won’t pose a health hazard. Alerted as I was, I tasted the rum at large, just to make sure its aroma would complement the other condiments, vanilla pulp and cinnamon, finding myself totally at ease with my partially conventional, inorganic and man-made apple cake. Totally.