Mrs. P made her famous pan seared boneless quail breast salad with strawberries, blueberries, roasted mini peppers, sautéed red onions, over arugula, and topped with reduced balsamic. I added some TJ’s cheddar cheese with scotch bonnet peppers for a little extra kick. It all went great with an excellent red blend.
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Curry-Frikadellen with Coconut Sauce and Radish Salad from the essen & trinken cooking magazine - frikadellen are made with ground veal, egg, breadcrumbs, curry powder, cilantro and egg. The sauce is made by cooking down a mixture of ginger, garlic, chili, makrut lime leaves, lime juice, soy sauce and coconut milk until creamy. And vinaigrette for the radish salad is made with roasted sesame oil, rice vinegar, soy sauce and sesame seeds. Served with jasmine rice and chili crisp
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Tonight’s dinner was Cabbage & Vegetable Soup. I cooked and ground up one of my 25 Cent packs of sausage and added it in (for flavor), which worked quite well. I also delivered a big bowl to Neighbor #2, who was having a rough day and needed a hot meal. Both Sunshine and I enjoyed this soup and there is enough leftover for dinner tomorrow.
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This makes it sound like cabbage is not a vegetable.
Love it.
Cabbage was the “main” vegetable.
I got a head of cabbage last week, it was on sale for 69 cents a pound, which isn’t a great sale price – but I needed something.
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Wow! Stunning plate 
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Steak frites at our favorite French bistro in Berlin — we’ve been going every summer since they first opened in 2012.
When I called them Thursday to make a rez they told me the earliest available was at 9:15pm. I replied, ‘how very French’ (a bit too late for us 
), then was offered a table from 6:30-8:30pm. A bit earlier than we would’ve liked, but fine.
When the guy asked for my phone number, I enthusiastically replied with my first name 
— immediately realizing my mistake & about to give him my number. The owner recognized me and said, “Ah, Natascha! Tout va bien.” 
I’m always flabbergasted when people remember us/me, considering we’re only in town for two months every year and certainly don’t eat there on a weekly basis. Must be my sunny disposition & winning personality 
My PIC and I shared 1 liter of the house white, a Viognier @20€,
and the 3 of us shared on point cooked razor clams with a deeply flavorful bouillabaisse sauce we sopped up with the very good crusty bread.
I picked the filet (bleu) with green pepper sauce, as I remembered it to be drown-worthy,
our Welshman ordered the same (albeit medium), and my PIC got the entrecôte, recommended by the chef to get at least MR “bc it was like a wagyu, very marbled” with tarragon butter.
My steak was cooked perfectly, and the beef tallow fries are the stuff of dreams.
The pepper sauce, however, was a disappointment. Thinner than last year, with a pronounced, almost raw green pepper flavor that made the sauce taste harsh and musky — not as rich, peppery and wonderful as I remembered. I left it aside and just kept smooshing my filet pieces into my PIC’s tarragon butter. Good to know for next time, but kind of a bummer.
The chef came over with 4 shot glasses & a bottle of calvados, and we had a nice chat. I didn’t bring up the au poivre let-down, but might next time — no doubt we’ll be back before our time is up here.
Oh, total for all of this for each of us incl. tip was 60€ / roughly $65. I 
dining out in Berlin.
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I love chicken + tarragon!! Fun that you got to use your large pie mold!
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Thats my plan for tonight…I’ve been craving Greek salad.
Last night got lazy and went out for tacos and a marg. Not as good as my regular spot, but closer and has a liquor license (other one is cerveza only)
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That almost makes me weep. Im overdue for Europe.
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I try to justify our numerous meals out by telling myself it’s so much cheaper than back home 
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We used to frequent a restaurant that advertised, " No Cokes."
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Sometimes you need a break from the kitchen… I was just thinking earlier this week I don’t even remember when I last had Mexican food and a margarita. I am really going to have to fix that.
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Thank you
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It’s a mystery for sure. I was an avoider of eggplant myself until well into adulthood when Turkish preparations opened my eyes to the potential of it.
I’m lucky that my kid will have a try of most things and enjoys eating. Most of his cousins are not as flexible or open to variety in their diet.
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Special request from my Spring Onion - stir fried noodles with an Asian taste profile. If we’re feeling fancy, we use canned lump crab as the protein. But today we weren’t feeling fancy (final exams coming up for SO) so I used canned ‘no drain’ tuna chunks. Some chopped red and yellow bell peppers, bird’s eye chillies and spring onions. The stir fry sauce is a mixture of whatever we have in the cupboard, today it was light and dark soy sauce, sesame oil, Shaoxing rice wine, Guilin chilli paste and some honey. The noodles were plain egg noodle nests (the sort you get in instant ramen packs but sold in our local Chinese mini market as large packs of 16 nests). I used 3 cans of tuna and 5 noodle nests - we should have some leftovers.
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Update on chicken pie: It’s even better the next day. The flavours have really melded together. This is perfect picnic food.
Eta: We warmed one piece up and left the other cold. Both excellent.
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I hear you! It is just that I have never heard anyone describe Alsatian Cuisine as “non-meat centered” .
The Menu is obviously mostly non traditional Alsace inspired.
Looks really good from what I see. Love Alsace personally Food, People and especially the Wine and Fromage!
You should let them know about the Sauce.
I usually wait till the Bill is paid so there is no confusion about my Motives and try to slip in that I am in the Industry.
Usually after some initial confusion my Sincerity is understood.
