Wednesday, May 30, 2012

HOME MADE SAUCE TARTARE


Home made Mayonnaise, which is the base for Tartare Sauce, is an easy thing to make.  I blogged about it here:


With a fresh vegetable and herb garden right behind the house, I felt the urge to make something with the Mayo I made with fresh farm eggs. Tartare Sauce is an obvious, as it is versatile for many dishes, not just Fish & Chips.

As with many other kitchen main stays with a variety of ingredients, it is up to you what you put into your own creation.
Not everybody likes Capers, so just leave them out. I have yet to find water cress in any recipe, but I found some nice one in the garden, so I put it in the sauce. We had no pickles around, but they do belong into a good version for sure. It adds some needed crunch to the sauce.









ALL THE HERBS YOU WANT


WATER CRESS & PARSLEY   

LEMON THYME

CHIVES

CAPERS TOO

TASTES INFINITELY BETTER THAN STORE BOUGHT

Sunday, May 27, 2012

FRESH MILK




I don't think we ever bought fresher milk than today. Towards the end of the valley is a dairy farm from where my parents get their fresh milk. 
Milking time is at 6pm and today we got there just a few minutes after. The process just got under way and you can see the milk flow into the containers straight from the cows.

Still warm, unpasteurized and full of that heavy cream. Let me tell you, after years of Supermarket milk, it does take a while getting used to the flavor of pure, raw milk, but it's is well worth the initial shock on your taste buds.




FRESH FEED

THE BARN

MILK PIPELINE

STRAIGHT FROM THE SOURCE

TWO LITER EVERY OTHER DAY


Friday, May 25, 2012

TOPFENSTRUDEL


Some things are just not that easy or even possible to make without gluten. Croissants for example. Yes, it's been done, but in the end it's a glorified Crescent roll. Sorry.
Another traditional European dessert, Strudel, real Strudel, just cannot be made gluten free. There are some images online of gluten free apple strudels, but again, as with the Croissants, they don`t look all that good.

The good news is, that this one, a Topfenstrudel (Quark), has a gluten free filling. So I was able to bake some of it separate for Isabella and Victoria, while I enjoyed one of my favorite meals. With vanilla sauce. Which is gluten free as well. 

I think I am doing better than Domino`s here. No possible cross contamination in this house.....




TOPFENSTRUDEL &  VANILLA SAUCE

GLUTEN FREE FILLING

THINK FLUFFY CHEESE CAKE


REGULAR FLOUR

TOPFEN. STRAIGHT FROM THE FARM

MIX IT ALL UP

EGG WHITES WITH LEMON ZEST

ADD THE RAISINS

THE DOUGH, READY TO STRETCH

FROM THIS SIZE

WITH LOTS OF PATIENCE

AND SOME MORE PATIENCE

YOU GET  TO THIS PAPER THIN DOUGH

ADD THE FILLING

ROLL IT UP

A GIANT STRUDEL

CUT AWAY EXCESS DOUGH

PUT IT ON A BUTTERED COOKIE SHEET
 

FOR EXTRA FLAVOR, ADD CREAM MINUTES BEFORE IT'S DONE





Thursday, May 24, 2012

HAPPY BIRTHDAY ISABELLA


Isabella Marion Hilda Edlinger, born May 24th 2000 in Las Vegas. Which makes her 12 today.
A birthday sans friends or giant party at the swimming pool. Just us, Oma, Opa and her cousin Jerry. 

But a giant chocolate cake themed after her favorite book of the moment, The Hunger Games. Which in my eyes makes up for everything. 
Victoria made a ganache and swiss meringue tower of a cake with a Mocking jay template.  Apparently that bird has something to do with fire ( I did not read the book or see the movie), so we got a giant sparkler to impress Isabella. I think Oma was worried about the house burning down, that sparkler went up past the light fixture...

HAPPY BIRTHDAY ISABELLA.





THE BIRTHDAY GIRL

GUESS WHICH BOOK/MOVIE?

DA FAMILY

FIRE!


TRIPLE LAYER CHOCOLATE  CAKE

GET ON WITH IT AND GIVE ME A SLICE ALREADY, OPA SAYS

EUROS!


Saturday, May 19, 2012

AT THE BEACH





Well, not really a beach, but as close to one as we will come to until the family heads back to France at the end of June.
Maybe 50 yards from my parents home is the river Steyr. A stream that begins in the valley here and runs for about 60 miles before it arrives in the city with the same name, Steyr and enters another, larger stream called Enns . That river then enters the Danube, one of Europe's largest rivers.


The weather is fantastic right now, we are hitting highs of 30 Celsius, so the river banks next to the house are a welcome rec space for the people of this hamlet. And others who know of this specific spot of course. 
The water does not get warmer than maybe 8 Celsius, it's still run off season, but just sitting by the water, wading across to the island the stream created, is a very nice activity with the family. 
Growing up, we would swim in the stream during summer, ride some makeshift rafts for a few hundred yards, I am sure kids still do the same today.




WHAT A LOCATION

RIGHT NEXT TO THE HAMLET

ISABELLA WITH HER COUSIN DANNY

YOU CAN DRINK IT

IT'S COLD


THE DOG LIKES IT TOO.

BEST SHOES FOR WALKING ON THE ROCKS

DOES IT GET ANY GREENER?

Wednesday, May 16, 2012

Monday, May 14, 2012

THE BAKER



Before we arrived in Austria, we did some looking around the Interwebs for gluten free breads or flours in my home country.
Being famous for sourdough and other breads, it is not really surprising that there is plenty on offer when it comes to gluten free baked goods. Most of the big players have claimed their stake in the market place with their own creations.

We bought a few samples since getting here, but let me tell you, a surprisingly large number of them use modified wheat starch in their breads. Since Victoria refuses to touch anything with the word "modified" in it, I got stuck with some not so hot baked goods. 

One of the more intriguing sites we came across is that of Christian Ofner, an Austrian Baeckermeister who cooperates with Miele and teaches bread baking in their demo kitchens. 


A win win for both, great teaching space for the baker, great promotion for Miele and their premium equipment. Mr. Ofner also teaches a course for gluten free baking. He works closely with the Austrian Celiacs Association to help Celiacs make their own bread. Which as you know, is invaluable. A tricky thing that gluten free baking.

After a few communications via email we set up a meeting at Miele's kitchen in Linz to get acquainted and exchange insights of his and Victoria's experiences and of course hear him out if there is a market for fresh baked, gluten free breads and cakes. 

He liked the samples Victoria brought along, commenting on how there is not much available at all that's fresh and tasty. The course was about to start so we ran out of time, but for sure there will be more chances to meet and exchange ideas.



THE PRO ARRIVED AT A MIELE DEMO KITCHEN

BASICS FIRST

THEN INTO THE KITCHEN

WITH ALL THE TOYS YOU NEED

CHECKING OUT VICTORIA'S GLUTEN FREE BREAD

NOTE: VICTORIA IS ALWAYS COLD....

DER BACK PROFI