MY PANTRY: CREAM OR SAHNE – DAIRY CONVERSION

(Hier geht's zur deutschen Version dieses Posts) Preparing St. Colomba Cream, a favorite summer dessert, for the first time in Maine, I didn't quite know what to use instead of the Sahnequark (cream quark) the recipe calls for. Well, it has cream in it, I mused, and so does mascarpone. And that's what I took. … Continue reading MY PANTRY: CREAM OR SAHNE – DAIRY CONVERSION →

MULTIGRAIN PITAS WITH SOURDOUGH

"Can you bake pitas, too?" Kathryn, the owner of A&B Naturals in Bar Harbor, asked me one day. I had never made them, so I said with conviction: "Yes!" At least I knew where I could find a recipe! In "Whole Grain Breads", one of my favorite baking books, Peter Reinhart has a formula for … Continue reading MULTIGRAIN PITAS WITH SOURDOUGH →

OMI’S SCHMORGURKEN – CUCUMBER-APPLE-TOMATO STEW WITH GROUND MEAT & DILL

Schmorgurken (stewed cucumbers) is a traditional German dish that originated in East Prussia (now Russia). It sounds quite odd and probably not very appealing for people who never had it - a stew of cucumbers, apples, tomatoes, and Hamburger meat - but I assure you, it tastes very good (and there's bacon in it!) My … Continue reading OMI’S SCHMORGURKEN – CUCUMBER-APPLE-TOMATO STEW WITH GROUND MEAT & DILL →

SONGBIRD & SEA – A BREAD FROM THE COAST OF MAINE

(Hier geht's zur deutschen Version dieses Posts) Every year I'm looking forward to the Kneading Conference, hosted by the Maine Grain Alliance in Skowhegan/Maine. Alas, Covid-19 spoiled our appetite for any large gatherings this summer, and the event was canceled. Instead, following Zorra's invitation to contribute to World Bread Day 2020, I will present an … Continue reading SONGBIRD & SEA – A BREAD FROM THE COAST OF MAINE →

AMERICAN-EUROPEAN FLOUR “TRANSLATION” – WHAT IS THE DIFFERENCE?

(Hier geht's zur deutschen Version dieses Posts) When I moved to Maine, I didn't think too much about differences between German and American flours. All-purpose flour was, obviously, your Average Joe among flours. Bread flour was meant for breads. Duh! And whole wheat and rye flours? Stupid question! Exactly the same as German "Vollkornweizen" and … Continue reading AMERICAN-EUROPEAN FLOUR “TRANSLATION” – WHAT IS THE DIFFERENCE? →

LEFTOVER STOLLEN? STOLLEN CHEESECAKE WITH BLUEBERRIES

Hier geht's zur deutschen Version dieses Posts Working on some projects in our condo in Portland seven years ago, the best of all husbands didn't want to waste precious time with cooking or going out for dinner. But men have to eat, whether they are tiling and putting up sinks, or whether they are kissed … Continue reading LEFTOVER STOLLEN? STOLLEN CHEESECAKE WITH BLUEBERRIES →

KARIN’S FEINBROT – GERMAN EVERYDAY BREAD (Updated)

When I moved to Maine in 2001 - to get even with the guy who had sold me a houseful of furniture, but refused to give me a discount - I knew I would be in big trouble. And I was right! After two days my stomach started complaining, and my brain kept sending "gag" … Continue reading KARIN’S FEINBROT – GERMAN EVERYDAY BREAD (Updated) →

THE RIGHT BLADE TO SCORE AT SCORING

"As a baker, I was always ingredient- and flavor-driven,  so I never spent a lot of time decorating. It’s not in my skill set as it is with others, which I’ll leave to them." I fully agree with David Lebovitz, American pastry chef and author based in France, who writes hilariously about his "Sweet Life" … Continue reading THE RIGHT BLADE TO SCORE AT SCORING →

EXPAT’S CRAVINGS: RHABARBERSCHORLE – RHUBARB SPRITZ

When I'm traveling in Germany and look for a refreshing, non-alcoholic drink with my meal, I ask for Rhabarberschorle (rhubarb spritz). I never liked sugary beverages, and don't care for sweet sodas at all. Rhubarb juice, mixed with sparkling water, is the perfect summer drink, and almost every restaurant in Germany has it on its … Continue reading EXPAT’S CRAVINGS: RHABARBERSCHORLE – RHUBARB SPRITZ →

CRUSTY KAMUT ROLLS – FOR THE LOVE OF ANCIENT GRAINS

A while ago, A&B Naturals, the local store that sells my breads on weekends, let me know that the "lunch crowd" were hungry for some nice rolls to go with their smoothies. Since I like trying out new things and find it rather boring to always bake the same breads, I jumped at the chance … Continue reading CRUSTY KAMUT ROLLS – FOR THE LOVE OF ANCIENT GRAINS →