This is the typical dumplings eaten all over Austria. With a salad or in a savoury broth.
The Styrian version contains Speck. Speck elevates everything. It is a very important ingredient in the cuisines of many European countries.
The Tirolean version also has Speck. This Austrian site is good and even has recipes in English. I read German and can confirm the translation is fine. Tirolean dumplings with Speck and Sauerkraut. Austrians eat a lot of dumplings and they have even more variations than German.
Also, the nicer the cheese the nicer the dumplings.
It is the most delicious chicken I have ever eaten. I have cooked them myself, bought them from a rotisserie with those lovely potatoes that absorb the fat below at markets, and it has the chicken flavor that I compare all other chickens to.
In my book (picture above) there are several pages about fine fowl produced in this region. In short, they have a good life and quality control is very strict. The book also mentions France produces the most poultry in the world.
He ventured out at 7:30AM and found that the Market Basket had restocked! We have the only two quarts in the store. Pancakes were enjoyed for our traditional Sunday lunch.
Tonight was an Arancini night. That risotto was too good to throw out. Of course, it was a bit too moist to get a gorgeous brown exterior, but, no matter. Not exciting, but comforting. A close observer will notice that there is a meatball mixed in.
Alongside, Wegmans’ recipe of Roasted Butternut Squash with Spinach and Dried Cranberries. Could have used some oomph from Aleppo pepper, IMO, but still good.
Delicious mexican late brunch with friends today at a new spot in the east village, we ordered so much because the whole menu looked amazing! The pozole was probably my favorite, although it certainly packed a kick of spice for my wimpy self. Great cocktails too http://www.matthewkenneycuisine.com/bar-verde
I have been invited to my very good friends’ apartment for T-day and she asked i bring a salad or veggie something, both her and her SO are such amazing cooks that i am always a bit nervous to bring something i make!
So tonight i decided to do a test batch smaller version of what i think i want to bring. I used the recipe for the mushrooms and dressing from this recipe, but served on massaged shredded kale and brussel sprouts. Instead of the goat cheese i used some chopped toasted walnuts, might swap to a kite hill cheese instead for Tday if i can find the one i want. And on Tday mushrooms will be room temp not served warm.
It made for a tasty meal but not quite right for what i want to bring. Maybe i’ll swap the brussel sprouts for fennel.
Leftover pork larb became fried dumplings for tonight’s dinner. dipping sauces: mirin/vinegar/sesame oil/soy/garlic; sweet thai chili sauce, and sriracha. a little red cabbage slaw with carrots, jalapeno, mint and thai basil, and rice on the side. BF discovered that dumpling skins make perfect little puris, too…
Strange day today. We decided to eat lightly and we did. A baked potato. I harvested some chives. He had butter and sour cream while I just had the butter. I can assure you that he will snack on nuts later.
