Category Archives: What’s been cooking?

What’s Been Cooking? Pandemic edition

 

Life has certainly changed a bit since my last “What’s Been Cooking?” update. Social distancing is the new norm, so the three of us have been holed up at home (when we’re not out for our daily walk(s)) doing lots of cooking. This won’t be an exhaustive list of everything we’ve cooked since the stay-at-home recommendations started a month ago in Germany; rather, I’ll try to highlight some of our shopping strategies and follow that with cooking/baking highlights and projects. So without further ado…

Shopping & stocking the pantry:

F had good foresight regarding the quick global spread of the Coronavirus, so we started stocking up our pantry early with rice, lentils, dried beans, and canned goods. The only thing we forgot was flour, which sold out of the shops and supermarkets really quickly! Apparently when the going gets tough, the Germans get baking… We finally found some Type 1050 (high gluten) flour, which worked great for pizza dough but probably isn’t great for sweet baking; I finally caved and bought 2.5kg of Type 550 (all-purpose) flour online. It was not cheap but I’m glad to have it now.

We have been planning our meals weekly and doing a big shop once a week for a few years. It was simpler to shop less in London because our commutes were so long, and here in Münster we find it easier to save money when we’re not popping out to the shops every other day and inevitably impulse-buying things we don’t really need. So COVID-19 hasn’t really changed our shopping habits, except for trying to go when it’s least busy: for supermarkets, that has been around 8:30am on a weekday, and before 8am on Wednesdays for our weekly outdoor market.

What’s been cooking:

  • F discovered Serious Eats’ J. Kenji López-Alt’s YouTube channel and we watched his video on pan pizza. Needless to say, we were inspired to try it ourselves! F made a sauce like Kenji’s, and I made NYT’s Roberta’s pizza dough, which is one of the two I usually make. We used our stainless steel pans and topped the pizzas with cheese, basil, and salami. After 10-12 minutes in the oven, we quickly finished browning the bottoms on the stove, and voilà! Super delicious crispy pan pizza; we both agreed they were perhaps the best pizzas we’ve ever made. Richtig geil. We might never go back to the sheet pan style…
  • Our favorite buttermilk pancakes for weekend brunch! Always in the rotation.
  • Michaela’s chewy chocolate brownies – devoured just by the two of us over the course of a few days. It’s not great for the waistline when social distancing prevents you from sharing goodies with friends, but it is delicious.
  • F made a delicious Bärlauch (wild garlic) pesto, and we even had enough to freeze for future meals.
  • Pretty regular batches dal and rice, often from Priya Krishna’s Indian-ish cookbook.
  • One of our main meals for the week is always a big, hearty salad. Sometimes we do a Niçoise-style, sometimes beet(root) and carrot, sometimes just a mass of chopped veggies. At the moment we are loving cooking dried butter beans to add to our salads: soak them overnight, then add a generous pinch of salt and a couple of bay leaves and cook at a strong simmer for 45 minutes.
  • I made my whole wheat sweet potato quick bread, since we had more whole wheat than white flour. Great for breakfast and/or afternoon snacks.
  • For our fourth wedding anniversary this month, I made Melissa Clark’s one bowl cornmeal poundcake; it came together really quickly and made a great snacking cake, toasted and spread with butter and honey. I used lemon zest, half butter and half rapeseed oil, and split the flour between spelt and all purpose/plain.
  • For Easter weekend, hot cross buns from the Hot Bread Kitchen Cookbook. They are actually not hard to make, and I doubled the recipe to produce 24 buns so we could gift some (at a distance) to our local friends in lieu of meeting in person. Yum!
  • This crispy potato kugel from NYT Cooking: definitely for potato lovers! It could’ve used another onion and a tad more salt, but overall was quite nice with applesauce and sour cream. It was a bit too much work to make regularly but it was a fun project.

What have you been cooking while sheltering at home?


What’s Been Cooking? Early 2020 edition

I was hoping to publish this earlier and now it’s almost March…where have the first two months of the year gone?! The time is flying scarily fast, especially as Baby E grows and develops just as swiftly. In the kitchen, F and I are focusing on more vegetarian dishes (not that we ate a lot of meat beforehand, but we’re now really only buying meat from the market every other week or so. We do regularly eat canned tuna) and thus have tried some great new recipes this winter to add to our already pretty good arsenal of vegetarian meals. Here’s what’s been cooking:

What have you been cooking so far this year?


What’s Been Cooking? Maternity leave, weeks 5-6

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. So now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer with easy winter meals to reheat when our tiny human arrives.

You can catch up on what I made in my first two weeks off here, and in my second two weeks off here. Below, see what I’ve gotten up to in my third fortnight off, including two Thanksgiving celebrations:

Week 5

On Monday, I made one of F’s and my go-to cool-weather dinners: these sweet potato and black bean enchiladas. The recipe is flexible and forgiving, and the enchiladas are always delicious. I’ve been making them semi-regularly for years.

sweet potato & black bean enchiladas

On Tuesday, I made a variation of The Full Helping’s curried quinoa salad. I discovered this recipe a year or so ago and it has become part of our regular salad rotation. The ingredients are really flexible – this time, I left out the broccoli and used two boiled beetroots that we had in the fridge. You can adjust the curry level in the dressing and swap in or out other veggies according to your preferences. Highly recommended!

Also on Tuesday, I baked two test lactation cookies from Serious Eats. I was skeptical of the brewer’s yeast so left it out. The cookies were delicious – F liked them, too! – and I froze the rest of the dough to batch-bake as and when I am breastfeeding (hopefully) and get a cookie craving (highly likely, whether or not I’m breastfeeding!).

simple & delicious

On Thursday I used up leftover cabbage by making smitten kitchen’s roasted cabbage with walnuts and parmesan. F billed it as “really nice, and so simple!” The lemony walnut dressing and hint of parmesan lifted the cabbage to the next level.

Wednesday through Friday, I spread out preparations for our Thanksgiving-themed Kaffee und Kuchen gathering on Saturday. We planned this in lieu of a full Thanksgiving, which, given my due date, we thought was a bit too risky to shell out for an entire turkey and all its trimmings. Enter a slightly early dessert extravaganza! But you’ll have to click here to read more about it.

Week 6

black pepper beef & broccoli

For Tuesday dinner, I made these curried potatoes, lentils, and peas from The Full Helping. They were tasty but quite mild; next time, I’d up the spice levels as well as the amount of lentils. On Wednesday for lunch, F and I made a delicious black pepper beef and broccoli stir-fry, based on this NYT recipe. We served it over rice. I also made some more of my go-to granola; now the freezer is well-stocked for upcoming granola cravings.

Happy Thanksgiving!

Thursday was Thanksgiving! There was no sign of the tiny human arriving, so we decided to prepare a mini Thanksgiving feast for just the two of us. Click here to see what we cooked.

choc nut butter oatmeal muffins

Last up for maternity leave cooking/baking: chocolate peanut butter oatmeal muffins from My Name is Yeh. I made these in a sudden burst of energy on Saturday while F was out helping friends move flats. I made a few adjustments to Molly’s recipe: spelt flour in place of the whole wheat flour; mostly almond butter + 20g peanut butter to make the right amount; dried cranberries; zartbitter (dark) chocolate chips; no coconut (didn’t have any). The muffins took 27 minutes to bake through and were thoroughly delicious! We nibbled a couple and I froze the rest for postpartum snacking needs.

That’s it for “What’s Been Cooking?” on maternity leave. Next up: have a baby – hopefully soon!


What’s Been Cooking? Maternity leave, weeks 3-4

Swedish cardamom buns

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. So now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer with easy winter meals to reheat when our tiny human arrives.

You can catch up on what I made in my first two weeks off here. Below, see what I’ve gotten up to in my second fortnight off:

Week 3 – bread week, with a bit of soup

By chance, I seemed to settle on a few bread-making projects this week, so in the spirit of The Great British Bake Off, I dubbed Week 3 my personal “bread week.”

On Monday, I made traditional challah from the Hot Bread Kitchen Cookbook. It didn’t go quite to plan but was a fun process anyway. Read all about it here.

After the challah failure, F requested that I try my hand at a classic sandwich bread. After some sleuthing, I settled on smitten kitchen’s oat and wheat sandwich bread – it looked tasty, straightforward, and we happened to have all the ingredients at home. So on Wednesday, I put my bread-head back on and got to work. We only have one loaf pan (make that had – I just bought another one!), so I halved Deb’s recipe. The dough came together quickly with some whisking, dumping, and stand mixing (or hand-kneading, but to be honest I’m glad not to have to do that anymore thanks to investing in a stand mixer). I added two extra tablespoons of flour, as the dough was quite wet, then turned it out, plumped it into a ball, and popped it in a bowl for its first rise.

The first rise went a bit longer than Deb’s recommended 60-70 minutes, but I trusted her when she said this was a forgiving recipe. It proved nicely and shaping it into a log roll for the loaf pan was not difficult, although I should have made it a bit shorter, as I think the second rise might have been impeded by the crinkle in the middle (see picture above). Despite the crinkle, the bread baked up wonderfully and, if a bit low-to-the-ground, tasted great. If you don’t believe me, ask F, who said: “It could be a bit bigger but I actually like how dense it is and it tastes really good.”

On Thursday, I took a break from bread and made F’s delicious Hokkaido (aka “red kuri/kari”) squash soup with ginger and coconut. We’ve made it three or four times this fall, which I thought definitely merited its own blog post, so head over here for the newly posted recipe!

On Friday, I went back to bread – this time sweet, in the form of Swedish cardamom buns from NYT Cooking. The whole process took 4-5 hours, but most of that was hands-off time. I think I managed to roll and knot the buns kind of correctly, but some of them split apart in the oven. They also turned out a bit dark (and dry on the second day); I wonder if mine were actually smaller than the recipe intended them to be, although I made 16 as recommended. The cardamom buns did taste good, though! Quite sweet, but countered nicely by the cardamom. Friends professed their enjoyment after dinner on Friday, and a (flexible-ish) vegan friend even ate an entire bun! I’d make these again, perhaps with a shorter baking time and/or slightly lower temperature.

Week 4

I wasn’t feeling super inspired this week, but I ended up doing a bit of baking and cooking anyway.

oat & wheat bread, take 2

On Tuesday, I made smitten kitchen’s oat and wheat sandwich bread again, this time the full recipe. I used the rest of my bag of whole wheat/wholemeal flour, which was 540g, then topped up to the required 635g with spelt flour. I also used olive oil rather than sunflower oil in the dough (Deb says you can use either). The first rise was good again, and instead of dividing the dough I shaped and plopped it all into our new, very large, loaf pan. The bread turned out well – taller than last time – and tasted just as good as the previous loaf, with a nice crust. I froze it in two halves and we thawed it later in the week. The only unfortunate outcome of the freeze-thaw is that the bread dried out a bit and the slices were very crumbly. I wonder if adding a little more water to the dough would also help?

tofu noodles

For Tuesday lunch, I cracked open Anita Bean’s The Vegetarian Athlete’s Cookbook, one of our favorites for easy, vegetable-forward, pantry-based meals. I made her tofu noodles: a tofu, noodle, and vegetable stir fry, simply seasoned with ginger, garlic, soy sauce, and lime. It was quick to put together and tasted great, with enough leftovers to cover us for dinner on the same day.

For Friday lunch, I made baked potatoes (aka jacket potatoes for UK readers) using this method (brine then bake at a high temperature), as recommended by The Kitchn. I can’t say the potatoes turned out differently from usual (I usually smear them with oil and salt, then bake for about an hour at 400F/200C), but they were certainly delicious with nice crispy skin. I topped mine with butter, sour cream, baked beans, and cheddar. F made a tuna-sweetcorn mixture for his. We devoured them too quickly to get a picture!

The autumn apple crop continues to put in a strong showing at our favorite fruit and veg stand at the Wochenmarkt around the corner from us. So for a Friday treat, I made these oatmeal brown sugar baked apples from The Kitchn. The apples split a bit towards the end of baking, but that didn’t put us off. Oats and walnuts added nice additional textures, and F proclaimed, “I love this!”

I’ve discovered Junior Bake Off (it’s quite sweet! And some impressive young bakers) and watched an episode this week where they had to make Viennese Whirls. I was inspired (and by “inspired” I mainly mean “developed a strong craving”…blame it on late pregnancy?), and on Saturday tried my hand at Mary Berry’s recipe via The Candid Appetite. Let’s just say that piping was attempted and quickly abandoned, so these became “buttery sandwich cookies” instead. Delicious, although almost too sweet, even for my taste.

Stay tuned for my next edition of “What’s Been Cooking” in a couple of weeks…


What’s Been Cooking? Maternity leave, weeks 1-2

I love apple season

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. If I were fully employed I would not legally have been allowed to keep working. As a freelancer, I think I could have continued working into the 6 weeks pre-due date, but I decided not to because by 33-34 weeks it was already tiring to cycle back and forth for my teaching commitments.

So yes – now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer a bit for easy winter meals once our tiny human arrives. Here’s what I’ve gotten up to in my first two weeks off:

Week 1

On Monday, we ate leftover meatloaf and mashed potatoes for lunch, then I froze the rest of the meatloaf and decided to use the mash for a project that had been on my list for a while: potato varenyky using this smitten kitchen recipe. I have fond memories of eating varenyky in Ukraine, usually with sautéed onions, butter, and sour cream. A great cheap, cold-weather, stick-to-your-ribs, carbs-on-carbs kind of meal!

Varenyky!

The varenyky dough was simple to make and had a nice stretch to it, which made it easier to envelope the mashed potatoes and seal the dumplings. We sampled some for dinner – tasty, although the dough was maybe a tad thick – and I froze the rest of them.

Paratha

On Tuesday, I delved back into my Hot Bread Kitchen Cookbook and posted about that here: Baking with Hot Bread Kitchen: Paratha.

Superbly chocolaty cookies

On Friday, I wanted to bake something sweet for the weekend, so went for Melissa Clark’s tiny, salty, chocolaty cookies from NYT Cooking. My goodness were they good! Chewy and with crispy edges, gluten free (in case you care! I don’t), and very rich (thanks to cocoa powder and dark chocolate). G came over for boardgames on Saturday and devoured quite a few of them, and other friends also professed their enjoyment. Will make again!

Week 2

It wasn’t specifically on my cooking project list, but we had leftover vegetables on Tuesday so I threw them into these Korean scallion pancakes from NYT Cooking. It was a great use of the veg and made for a nice, lightish dinner, although I wish the pancakes had turned out a bit crispier.

On Wednesday we were hosting friends for the group’s weekly vegetarian dinner. F made spinach lasagne and I contributed dessert in the form of smitten kitchen’s Versunkener Apfelkuchen (sunken apple (& honey) cake), which was based on a German recipe. Delicious! The honey flavor came through really nicely and the apples were cooked but not mushy. I didn’t include the salted honey glaze because we thought the cake was sweet enough without it. Friends enjoyed it and, when I asked how traditional the recipe was, a couple people said their mothers/grandmothers had made similar cakes. Score for cultural integration through Kuchen!

On Friday (a public holiday in Germany – thanks, Catholics!) we had friends over for brunch: pancakes, of course. Later, I made a big pot of these chickpeas from Bon Appétit. For dinner, I turned some into a spiced chickpea stew with coconut and turmeric, NYT Cooking’s Alison Roman creation that became its own hashtag on social media. I’ve made #thestew three times now and it is so warming and delicious. It’s also quick and easy to throw together, quite forgiving, and flexible: add any greens that you happen to have; enjoy with pita, rice, or sweet potato; add yogurt and garnish, or not.

With the rest of the chickpeas I’ll make some hummus and this creamy chickpea pasta. That should get us through the start of next week!

Stay tuned for my next edition of “What’s Been Cooking” in a couple of weeks…


What’s Been Cooking? “First month in Münster” edition

Hello there! Long time no blog, I know. My excuse is that F and I were moving countries. After a wonderful 6.5 years in London, we decided it was time for new adventures in a smaller place with a less hectic pace of life, so we moved to Münster, Germany at the end of May. It was hard to leave our friends and communities in London but we are glad to be in Münster, where we already have a good network thanks to F’s friends from his university days.

Part of moving into a new flat in Germany required buying and installing a kitchen. No, not just the appliances – an entire kitchen. Apparently it’s a thing in Germany. Kitchens are seen as “furniture,” and most flats come unfurnished, so…no kitchens! (Or at least they aren’t a guarantee.) Once a kitchen is installed in a flat or house, if those tenants move out they can either take the kitchen with them (yes, people do that) or they can sell it to the new people moving in.

 

Anyway, designing and buying a kitchen was a new experience for both of us. They are not cheap, but ideally we’ll be in this flat for the next 5-10 years so it’s a worthy investment and we both enjoy cooking and baking. We ended up at KüchenTreff Münster and had a great experience from designing through installation. I’d recommend them if you’re in the Münster area and in the market for a kitchen.

All that was a long-winded way of getting to the point of this post: what F and I have been cooking (and baking) in our new kitchen over the past month! Here goes, in no particular order:

 

I made our favorite Käsekuchen (German cheesecake) for F’s birthday in mid-June. He returned the favor for my birthday two weeks later by making our now go-to cherry pie from Stella Parks at Serious Eats.

 

June was Spargel-Saison in northwestern Germany. Spargel is white asparagus, which I never came across until visiting western Germany and Belgium in May/June. It’s a thing, and for many – like F – it’s something to be enjoyed in multitudes for a short time every year. It tastes completely different from green asparagus – milder and sweeter, to me. Peel it, then wrap it in a foil packet with butter and salt and roast it in a 200C/400F oven for 45-60 minutes. Yum.

Back to baking, the first thing I made in our new oven was a batch of my go-to granola. Needless to say, more batches have followed.

Anita Bean’s lentil-stuffed peppers from her Vegetarian Athlete’s Cookbook made for a tasty and light dinner on a warm summery evening.

We don’t usually celebrate the Fourth of July (American Independence Day), but F wanted to have friends over for a barbecue and he asked if flag cakes are actually a thing. I wasn’t sure, but I checked smitten kitchen and – lo and behold – she had a recipe for one. A classic yellow cake base (it stayed quite moist, maybe thanks to buttermilk) is slathered with cream cheese frosting and topped with berries in the shape of the American flag. I think it’s one of the most patriotic things I’ve ever done or made… It was a hit with our German friends and I’d definitely make the cake again, with or without the flag design.

What have you been cooking recently?

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What’s Been Cooking? Late Summer Edition

Gosh, the summer has flown by. Was it the same for you?

This blog has fallen a little by the wayside… I’m still here, just less frequently and with fewer of my “own” recipes, especially now that I can save all my favorites to NYT Cooking. Even though I’m posting fewer recipes doesn’t mean I’ve stopped cooking…on the contrary, our kitchen remains an exciting and comforting place amidst the stresses of daily life.

Here’s a peek into what F and I have been cooking over the past few months, in no particular order.

IMG_1421Ottolenghi’s “Chickpea Saute with Greek Yogurt” — light and bright summer flavors went beautifully over rice with a rich and creamy Greek yogurt sauce on the side. Highly recommended and very easy to throw together on a weeknight.
IMG_1163Pasta with Zucchini, Ricotta and Basil, courtesy of David Tanis at NYT Cooking. Creamy and rich yet summery, thanks to lemon zest and basil.

IMG_1407Smitten kitchen’s takeout-style sesame noodles with cucumber. Simple and delicious — I made them when F was away at a conference and managed not to get too tired of them despite having them over the course of 4 meals in two days…
IMG_1455The Woks of Life’s Shanghai-Style Braised Pork Belly — it took 3 hours but was totally worth it for the melt-in-your-mouth texture of the pork belly in rich, sticky sauce. So so good. We will definitely make it again on our next leisurely weekend.

Non-photographed but just as tasty dishes:

  • Melissa Clark’s Lunchbox Harvest Muffins (NYT Cooking) are moist and not dense at all, despite using only whole wheat flour. They’re packed with grated apple, carrot, and zucchini and made great afternoon snacks for F and me during the workweek.
  • We made Martha Rose Shulman’s Spicy South Indian Cauliflower for the second time. F browned some cubes of paneer cheese to add in and I made naan bread to go on the side.
  • I had always wanted to try making bircher muesli and finally did this summer. I used Nigella’s “basic bircher muesli” recipe and it turned out exactly like I’d hoped. Last week I made a double batch, which got us both through two weekday breakfasts.
  • These blueberry pancakes are SO FLUFFY, thanks to whipping the egg whites before folding them into the batter.
  • Rather have blueberry muffins? I made some of those, too: Call Me Cupcake’s blueberry lemon muffins were just right and didn’t even need the cardamom topping, in my opinion.

What have you been cooking?

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What’s Been Cooking?

Hello, everyone — long time no blog. Apologies for my blogosphere absence; I have been lacking in motivation recently, still a bit burnt out from last fall’s DELTA course (I passed all three modules on the first go, thank goodness). I’ve also been wondering what the point is of re-blogging recipes that I haven’t changed all that much. And, if I do continue blogging, in which direction I’d like this blog to go. More musical? More sporty? More education-related? I’d love to hear what you enjoy most about my blog, so please leave a comment and let me know what you’d like to see more of.

Now to today’s topic: what’s been cooking in my kitchen? I’ve tried some great new recipes lately (okay, in the past six months…) but haven’t modified them much, so I’ll just link to the original recipes below. Here are some highlights:

parmesan, kale, & white bean soup + tortellini

parmesan, kale, & white bean soup + tortellini

  • Parmesan Broth with Kale, White Beans, & Tortellini (smitten kitchen). F and I collected parmesan rinds in the freezer for an entire year before we had enough to make Deb’s soup. It was worth the wait — umami-salty, warming, and satisfying. We added tortellini for some extra heft.
  • Miso-Coconut Chicken Soup (i am a food blog). I made this one way back in September. Unfortunately, F was sick that weekend so I ended up eating most of it myself, but I loved it and look forward to making it again at a time when we can both enjoy it. Creamy but not too rich, great over rice.
  • The Best Chocolate Chip Cookies (i am a food blog). These. are. SO. good. Crispy edges, moist and chewy insides. F dubbed them “maybe the best cookies I’ve ever had.” Now that’s saying something! Use whatever chocolate you want (I used extra dark) and don’t leave off the sprinkling of sea salt on top. I passed this recipe onto J, whose family devoured them in no time.
lemon poppy seed muffins

lemon poppy seed muffins

  • Double Lemon Poppy Seed Muffins (Cookie +  Kate). In my mind, it is hard to beat the combination of lemon and poppy seeds. Let’s be honest, lemonanything is pretty great. I had combined lemon and poppy seeds before in pancakes but not in muffins. This recipe presented great flavors, although the muffins were a teensy bit dry for me.
  • Lemon Cornmeal Cake with Lemon Glaze (Bon Appétit). F was away last weekend and I wanted to surprise him with something tasty upon his return home. He loves lemon cake, so I tried out this one, which had been sitting in my “make this” bookmarks for ages. It was fantastic, remaining moist for a couple of days. I took a bunch to work and four of us devoured it pretty quickly. F’s only comment was that it could be even more lemony, so next time I’ll use the zest of 2 lemons in the cake batter.

Of course, those aren’t the only things I’ve been cooking. We’ve done many of the usual dinner rotations, like pizza and roasted root vegetables and various stir fries. I reprised chocolate beet cake for dinner with friends last month — this time adding a tasty pink cream cheese frosting — and whipped up an apple dutch baby pancake for a Sunday brunch.

What have you been cooking up recently?

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