Oh No! I hope the recovery isn’t too horrible. Stay calm, you didn’t cause this, just another PITA in life😵
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My mom took BF and I out to dinner at one of our favorite seafood restaurants, Barnacle Bill’s, tonight. It was our first visit here since before Covid. We tried to eat here a couple times last summer, but wait times were two to three hours. Tonight was only a half hour. We shared fried zucchini and calamari. I had the baked seafood combo (scallops, stuffed flounder, bacon-wrapped shrimp), BF had a bacon cheeseburger, and mom had seafood Fra Diavolo. Despite the time between visits, none of us ordered anything different.
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Excellent visit to another restaurant in Konstanz - Staader Faehrhaus. https://staaderfaehrhaus.de/ Heavily focused on using local, in season ingredients and working closely with local farmers and fishermen (at this time it meant stone fruits, strawberries and mushrooms). It also reminded us how different the restaurant culture is in Europe with an emphasis on good food combined with competent, relaxed service without rushing anybody and all that at very reasonable prices. We had a 5 course tasting menu at $82 (including taxes and tips) and a 4 course prix fixe at $64 (including taxes and tips) which would have been double the amount in the US without the chance to relax for more than 3 hours (and excellent wines at <$10 per glass).
Tasting menu
Amuse bouche - Fresh mozzarella with tomatoes
Course 1 - Fresh salad with fish and prawns. Really fresh tasting with outstanding local fish - char
Course 2 - beef steak with peaches
Course 3 - lamb stew with peach and mushroom ragout and house made tagliatelle
Course 4 - Cheese plate with 7 local cheeses, homemade bread, apricot mustard
Course 5 - Dessert sampler with amaretto gelato, peanut brownie and peach tarte tatin
Vegetarian prix fixe
Course 1 - Antipasti sampler with local sheep cheese, lacto-asparagus, roasted garden vegetables, nuts, olives and pea-mint-cream
Course 2 - Red pepper soup with fresh goat cheese
Course 3 - House made basil fettuccine with chanterelles and cherry chutney
Course 4 - Mousse au chocolate with warm cherry crumble and whipped basil heavy cream
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Here’s what I wrote up for one of the cooking groups on Facebook I manage:
Render diced bacon or pancetta in olive oil, sauté a diced shallot and a small garlic clove with a little dash of RPF (if you like a little kick - I apparently added so little there wasn’t much heat, but that’s ok - with these pricy mofos you really want the shrooms to shine), add the cut up shrooms of your choice, add a sprinkle of salt, cover.
Let the shrooms steam a bit so they release their juices, remove cover, sauté to get a little color, deglaze with a splash of your wine of choice (I used red but you can use white or rosé or whatever happens to be open near the stove 
), reduce, add a lil cream, some pasta water, fresh parsley, stir, done.
Make sure to take the pasta out about a minute early so you can finish it in the sauce. Stir it around to mix in the sauce & shrooms, then serve with grated parm on top if you want.
Buon appetito!
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Whattttt no wineeeeeee?
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Glad it’s not just my delusional self re:dining being FAR more affordable in Germany than in the US.
Who knew?!?
We do.
Also, that cheese plate with SEVEN cheeses puts any cheese plate I’ve ever had stateside to utter shame. Wow.
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A buddy of mine had a nostalgic craving for “Croatian,” (Yugoslavian food was one of the few ‘exotic’ cuisines available to Germans growing up in the 70s), we had no specific dinner plans & so we tagged along to a very old school place in a decidedly un-hip nabe 
As to be expected at this type of place, both the “Räuberfleisch” platter and the cevapcici platters were abundant with meats, fries and lecso rice, and came with a spicy onion relish I’d not had before.
Most of the meats were overcooked, yet still flavorful. We warshed it all down with two large Schultheiss, and the total for each person with tip came to 20 Euro/$22 
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Beef and peaches is a really under appreciated and underused combination.
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I think it’s a really odd combo, seasonality be damned.
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Not trying to dissuade you, but one of the best sandwiches is a “BLP” or Bacon Lettuce Peach (a riff on the more the traditional BLT)
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Sounds very close to the ingredient line up for the risotto! We basically had the same food. I love mushies!
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Ooh! I am so trying that next time we do sandwiches for dinner. I almost always sub nectarines for peaches though. I really have a thing about the texture of peach skin.
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Yeah, I prefer tomatoes over peaches in almost anything, but especially on my BLT. It’s been a while since I had a peach that impressed me, or was anywhere near as good as the tomatoes I get in late August & September.
Me, too. Really, I don’t think I’ve ever met a mushroom I didn’t like 
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There’s that, too.
I’d like to go to a fine restaurant like that sometime!
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We have been chatting about savoury peach stuff here.
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Italian for dinner last night.
Mom was going to have canneloni from the freezer (which I sauced freshly and then baked), but I was a bit stumped about what to make for us.
Sauteed chicken livers with onions, garlic, balsamic vinegar, and a bit of brandy to have over sourdough toast, but it didn’t seem like enough. So I made pasta florentine to supplement (which it turns out will enough for tomorrow’s dinner too).
Tonight was assorted leftovers: we had the spanish chicken and mashed potatoes, and I gratineed the pasta florentine for mom (to make it a little more exciting 
).
@retrospek got me thinking about the potato ricer, and I realized that I actually got a potato masher attachment for the immersion blender last year, so I went hunting for it. Thwarted by sister’s organizational skills, so I finally just stuck the main blender stick into the potatoes, et voila — gorgeous and smooth! (But I will track down that attachment tomorrow!)
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So sorry to hear about your flood. Based on a similar experience with our house a couple of years ago, you are going to be needing a lot of comfort food and wine for a while! 
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And peeling them is a pain. Whereas I have no issues at all with nectarines - a better version of a peach imo!
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