Fettuccine with Kale & Golden Tomatoes

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Schlicht und ergreifend und fast schon eines dieser Rezepte, die sich im Titel von selbst erklären. Lässt sich spontan und ohne große Umstände zubereiten. Eigentlich hatte ich für heute einen fruchtigen Rotkohlsalat geplant, aber dann haben doch die Kohlehydraterezeptoren angefangen zu bibbern und na ja, dann eben rasch hierauf ausgewichen. Dazu nen Schoppen Roten, wohl bekomm’s!

1 Packung Fettuccine
3 Handvoll Grünkohl
2 Knoblauchzehen
1 Chilischote
1 Pfund gelbe Kirschtomaten
2 EL Olivenöl

Wasser für die Nudeln aufsetzen.     Knobis in dünne Scheiben schneiden, Chilischote hacken, Grünkohl in mundgerechte Stücke reißen.     Olivenöl in großer Pfanne über kleiner Flamme erhitzen, Knobi, Chili und Tomaten hinzufügen und ca. 8 Minuten dünsten.     Pasta sollte inzwischen im Topf sein, für die letzte Minute den Grünkohl mit ins Wasser hauen.     Abgießen, zu Tomatenmischung geben und unterheben.     Mit Salz, Pfeffer und Olivenöl abschmecken.     Wenn Percorino zur Hand ist, immer feste drauf!

 

Potato Salad with Lots of Herbs

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Herbs, magic. Their smell is happiness. They carry promises and memories of meals past, inspiring intense feelings of culinary desire. Chives, dill, parsley, what’s not to love? Give me all the herbs and I will put them in everything. Herbs make everything better. Potato salads, as it were. True, this one has a little mayo in it, but only a little, and in combination with herbs and capers still has a delicious freshness to it. Rounded up with cornichons and eggs it makes a great meal any day of the week (for instance, Monday).

750g boiling potatoes
1 Tbsp white wine vinegar
1 Tbsp olive oil
2 Tbsp mayonnaise
1 Tbsp crème fraîche
2 tsp mustard
1 Tbsp chopped cornichons (small pickles)
1 Tbsp capers (I prefer salted ones that I soak in water for half an hour to rinse off the excess – they have more of a bite to them this way)
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
1 Tbsp dill, chopped
3 eggs, hardboiled, cut up

Boil potatoes and cut into cubes.     While still warm, add oil and vinegar, generous amounts of salt and pepper & let cool down.     Stir together the rest of the ingredients (save some herbs and the eggs) in your salad bowl, then add potatoes.     Toss carefully and season to taste.     Serve with eggs and herbs on top.

Renwick Gallery

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Spires made of individually-stacked index cards by Tara Donovan

Originally planned as an attempt to catch the cherry blossoms at their peak – which the cold weather this weekend thwarted; Peduncle Elongation Watch predicts another several days until we enter the Puffy White stage which announces the coming of Peak Bloom (it’s a science, people!) – we spent most of this Saturday in DC anyway, finally checking out the re-opened Renwick Gallery as well as Eastern Market (as per recommendation of our dental hygienist).

The Gallery features a number of oversized installations spread out over two floors. Every installation has its own room. I especially loved Patrick Dogherty’s branch hut/shelter sculptures made from tree saplings since they reminded me of the forts we used to build as kids in neighboring hedges and inspired a sense of security and protection once you stepped inside. Also, their smell.

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All artworks had a close connection with nature. This installation by Janet Echelman dangling from the largest gallery’s ceiling is reminiscent of the shock waves caused by a tsunami.

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Enjoy this beautiful model of the Cheasapeake Bay made of marbles by one of Karl’s favorite artists, Maya Lin.

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John Grade made this model of a tree from a cast he had taken from a 160-year-old hemlock tree. It consists of half a million pieces of cedar and will eventually be returned to the Cascade Mountains where its real life counterpart stands to decompose in peace and return to the earth.

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Gabriel Dawe’s threaded rainbow – a thing of mesmerizing beauty.

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Hope everyone’s having a good weekend! We’ll be volunteering as course monitors at the B&A-Marathon tomorrow, hoping we won’t freeze our respective crown jewels off as there is a forecast for snow and we’ll be standing on an unprotected street crossing for over four hours. Yay!

Hawai’i – Kaua’i – Maui / A Thousand Shades of Green

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Welcome to my sad attempt to combat my Hawaii sickness (a medical term which denotes the willingness to board the next plane to Hawaii). Please enjoy this extensive, chronological collection of pictures, to be found after an extra click. Continue reading “Hawai’i – Kaua’i – Maui / A Thousand Shades of Green”

Artichoke Tapenade on Homemade Bread, Herbed Couscous Salad

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In the past two weeks I have been experimenting with the infamous No-Knead-Bread. I’ve found that a ratio of 3/4 bread flour and 1/4 whole wheat flour works best for me, tastewise. The recipe is pretty simple and the outcome reliable. I took it to game night with the neighbors last night and everyone loved it. I can definitely see it becoming a staple in our house. Once you start baking your own bread (at least where we live), there’s no going back to grocery store toast and limp baguettes … Last night I served the bread with a store-bought olive tapenade (acquired while panicky last-minute shopping for the snow storm), then felt challenged to make my own. I decided to go with a artichoke tapenade, which paired amazingly with the bread and a glas of Portuguese red (our current house wine). We had it for dinner with a herbed couscous salad from my personal recipe hero Ottolenghi (how can all recipes in one cookbook be so delicious?!). Enjoy!

For the artichoke tapenade:

In a food processor, combine 2 minced garlic gloves, 1 cup of pitted green olives, 1 tbsp capers, a small can of artichoke hearts, rinsed and quartered, 1 tbsp lemon juice and 6 tbsp olive oil. Pulse until almost smooth but still chunky. Season to taste with salt, pepper and lemon juice (optional).

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For the herbed couscous salad:

Put 120g couscous into a large bowl, add 160ml boiling vegetable broth. Cover with cling wrap and let sit for ten minutes. Meanwhile, cut 1 small onion into thin slices and fry in 1tbsp olive oil over medium-low heat until golden brown and soft. Cut three scallions into thin rings, coarsely chop a handful of pistachios. Chop a handful of flat parsley leaves, a handful of cilantro greens, the leaves of 3 mint sprigs and 5 dill sprigs, then puree in food processor with 90ml olive oil until smooth. With a fork, work herb paste into couscous, then add onion slices, pistachios, green onions and a generous handful of arugula. Season to taste.

Make Winter Great Again

The Great Snowfall of 2016 started on Friday around 1.30pm. It is now Saturday night, 10pm, and it has not yet stopped. On the verge of cabin fever, Karl and I decided to brew up some Glühwein earlier, with the help of a bottle of Tempranillo (part of our snowstorm supplies) and some mulling spices, fill it into a thermos and head on out into the stormy night. We’re in a state of emergency, no cars are allowed on the street other than plow trucks, so the whole town was a pedestrian wonderland. Here’s some pics from our walk – click for a slideshow or to enlarge! It was amazing.

Winter Sunday

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We woke up to utter grayness this morning, turned back around once, twice until finally ready to get up. What greeted us behind the living room windows was a scurry of snow flakes. Naturally, I got all excited. Then the coffee ran out. What else would you do in such a situation other than bundle up and go on a two mile walk to the local coffee roastery, taking advantage of the snow and get some fresh air? It didn’t stick, by the way. We walked through pretty neighborhoods and along one of the rare bike paths until we arrived at a nondescript building nestled in a corner off a main road that holds Ceremony Coffee Roasters.

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Inside, the incomparable smell of freshly roasted coffee, a cute little café/store with coffee accessories (French Presses etc.) and in the back, a bigger room with the actual roaster.

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It wasn’t our first time there, but I hope tit provides you with a long awaited new glimpse into our lives as well as an example of the things Annapolis has to offer other than pretty historic buildings and amazing water views. Karl and I are actually (mentally) constructing a food tour off the beaten path for future visitors. More on that (maybe) soon …