Garmisch – Edelweiss Lodge and Resort

Edelweiss Lodge and Resort is a U.S. military vacation facility located in Garmisch, Germany.  It is an absolutely gorgeous lodge with correct, upscale, friendly service.  English spoken everywhere, you would have thought you were in the U.S.

I was excited about accompanying my husband, who was involved in an advisory country development training of African military officers who would be staying at the lodge.

The Edelweiss has 4 different restaurants, unfortunately most were closed during our visit.  I think it has something to do with the recent military cutbacks.  Except for breakfast, eating options were confined to an underground restaurant called Zuggy’s.  Lord help us!

How can you get any worse than unhealthy American fast food?  Well, you can always have horribly prepared American fast food.  Zuggy’s is the king of dis-gus-ting!  Gummy bread, cold oven fried french fries, stuff in a cup called salsa, tepid chili in a cup.

When I asked that the chili be heated in a microwave, I was informed that they didn’t have a microwave and that the chili was kept on a warmer!!!???  For how long for it to reach tepid?  Boy howdy!  This was truly nasty food!  Such a pity because the location, rooms and service were excellent.  I was embarrassed because we had visitors from other countries and I knew that these people did judge us for this garbage cuisine.  We are so much better than this!

Thank God for breakfast!  As we were leaving, we noticing many interesting looking restaurants in the town of Garmisch.  Next time we will be there.  The heck with the special meal rate and solidarity with our military!   A person has got to enjoy!  I won’t discuss the wine.

Garmisch, Germany

Looking out from the hôtel terrace.

Bavarian Chipolte Poussin with Sweet Potatoes

Sunday lunches are my favorites because Jade is here and it seems more like a family meal.  Cruising the Saturday market in Waiblingen, I stopped at a stall of a poultry farmer.  His eggs and poultry looked “correct” and he had some lovely little poussins (spring chickens) that I just had to buy.  Normally, I would insist on poussins from France but I guess you have to let go someday.  We’re in Germany now.

Because they were German poussins, I decided to go with the Bavarian seasoning with a slight variation.  I had some ground chipolte pepper and added that for excitement  Good idea.

I still haven’t reached my comfort zone in German farmers’ markets but I know a good sweet potato when I see one and immediately thought of a tajine family favorite, honey mustard sweet potatoes.

Salad with vine ripened tomatoes.  Yes.

A perfect meal!

Going to Garmisch, Germany tomorrow for a couple of days.  Let’s see what we’ll eat!

Bavarian Chipolte Poussin

1 tsp salt

1/2 tsp dill seeds

4 fresh sage leaves, coarsely chopped

1/2 tsp fennel seeds

1/2 tsp coriander seeds

1 sprig rosemary leaves, coarsely chopped

1 tbsp smoked paprika

1 tbsp ground chipolte

1 tbsp garlic powder

1 tsp onion powder

5 tbsp olive oil

2 poussins (spring chickens), butterflied

In a blender or whatever, grind the salt, dill, sage, fennel, coriander, rosemary, paprika, chipolte, garlic powder and onion powder together.  Add the olive oil and brush onto the poussins.

Preheat the grill to 500 F.  Sear the poussins on both sides, turn off the flame on one side of the grill and place the poussins on the “cold” side, skin up, top down for 40-50 minutes.

Spicy Shrimp Vegetable Stir Fry with Udon

Seriously hungry this morning, I visited the refrigerators downstairs and pulled out whatever caught my fancy; zucchini, baby bok choy, red bell pepper, scallions, chillies, asparagus and black tiger gambas from the freezer.

Having no idea at all what I was going to make, I cut the vegetables, sprinkled the shrimp with five spice powder and ransacked the pantry for Asian condiments and aromatics.

I haven’t eaten yet because I thought I should come up and write down the recipe before I forgot what I did.  Tasted good though

Spicy Shrimp Vegetable Stir Fry with Udon

15 black tiger gambas, cleaned and split in half vertically

Five spice powder

1 red and 1 green chilli, seeded and sliced

3 garlic cloves, sliced

1 inch fresh ginger, chopped

4 – 5 scallions, sliced

1/2 cup vegetable broth

4 tbsp soy sauce

6 tbsp Thai sweet chilli sauce

1 tsp sesame seed oil

3 tbsp peanut oil

1 bunch green asparagus, sliced into 1 inch pieces

1 red bell pepper, sliced

2 small courgettes, halved vertically then sliced

5 baby bok choy, halved vertically

Cooked udon noodles

Sprinkle the gambas with five spice powder and set aside.  In a small bowl, toss together the chillies, garlic, ginger and scallions then set aside.  Mix the broth, soy sauce, chilli sauce and sesame seed oil together and set aside.

Heat 2 tbsp of the peanut oil in a wok, add the gambas and cook for 1-2 minutes, remove and set aside.  Add the remaining tablespoon of peanut oil, the chillies, garlic, ginger and scallions, cooking until aromatic.  Add the asparagus and pepper and continue to cook for about 3 minutes.  Add the courgettes and cook for 2 minutes.  Add the bok choy and cook for 2 minutes.  Add the broth mixture, cover and simmer for 5 minutes.  Stir in the gambas.

Serve with udon noodles.

Mogettes in the Jar

I absolutely crave fresh beans like borlotti, fava and white kidney beans or mogettes.  I had resigned myself to waiting until late summer for the bean season when I read a post by Roger Stowell with a lovely photo of mogettes that he bought in a jar http://stowell.wordpress.com/2013/04/26/you-can-tell-a-book-from-its-cover/.

I’ve seen those jars many times in supermarkets and fine epiceries but, only familiar with canned beans, I lacked the confidence to try the jarred kind.  Roger, as well as an incredible photographer and teacher, is a good discerning cook and if he used a jar, that looked like a green light to me.  What I like about mogettes is that, when cooked, they have firm outsides and creamy insides.  I should have asked Roger where he bought his.

I should have gone to an epicerie.  The best looking jar of beans I could find in the supermarket had a mushy look before I even opened them.  Right away I resolved to add lardon (bacon) which cures all, leeks and garlic. If this was to be a soupy potage, at least it would taste good.  It’s cold and rainy anyway.  Slightly annoyed.

Anyway.  After I drained and rinsed the beans, they looked okay.  Firm but splitting.  In order not to have “Things Fall Apart”, I cooked the broth first and then just warmed the beans in the broth.  This worked very well and the beans were delicious.

Mogettes in the Jar

1 jar good quality mogettes, drained and rinsed

1/2 cup lardon/bacon, diced

2 tbsp olive oil

1 large leek, chopped

3 cloves garlic, chopped

1 bay leaf

2 cups chicken broth

Salt and pepper

10 cherry tomatoes, seeded and diced

Brown the lardon in the olive oil, add the leek and garlic, then saute until the leek is tender.  Add the bay leaf, broth, salt and pepper, then bring to a boil and simmer for about 15 minutes.  Add the beans and simmer on a very gentle flame for 10 minutes.  Stir in the tomatoes and enjoy.

Sun Dried Tomato Pesto

Back in the day, probably in West Africa, I saw a fantastic photo of sun dried tomato pesto in one of my magazine subscriptions; Gourmet, Bon Appetit or Food and Wine.  I wanted to make it so badly, but sun dried tomatoes were not available where ever it was I was living.

I copied down the recipe and filed it in my Hotmail with other “I wish I could” recipes.  There are some great recipes in that file!  It’s like Christmas!

Unfortunately, I was having one of those days and the only thing I wanted to make was the pesto.  Nothing else, just the pesto.  Eat it plain out of the bowl? Pesto on bread?

Okay, okay I had some fresh pappardelle and used that but it did seem like an effort in the beginning.  It felt like I HAD to cook and not like I WANTED to cook.  Don’t you just hate that?  It might have had something to do with the pasta pot and strainer that I knew I would have to wash afterwards.  I am a resentful dishwasher.  But it’s over now and the kitchen is clean

This morning I WANTED to make something from the leftover quail eggs, salsa and vegetable medley of yesterday and it was fun and good.  I just put some of the vegetables in the bottom of a ramekin, sliced the hard boiled quail eggs on top, sprinkled on grated cheese, reheated it in the microwave and dolloped on salsa.  Fantastic!

I made a few changes to the pesto recipe but I forgive myself

Sun Dried Tomato Pesto

8.5 oz jar of sun dried tomatoes in oil, drained

1/4 cup pine nuts, toasted

2 tbsp roquette, chopped

1/2 tsp salt

1/4 tsp pepper

1/2 cup olive oil

1/4 cup Parmesan, grated

Chop the tomatoes, pine nuts, roquette, salt and pepper in a food processor, then with the motor running, add the olive oil in a stream.  Put into a bowl and stir in the cheese.  Serve with fresh, cooked pasta.

Guinea Fowl with Potato, Aubergine, Tomato and Peppers

It’s annoying when your refrigerator dictates the menu of the day;  wrinkled, past their prime vegetables illuminated under the unforgiving light of the LG.

You know you have to cook them whether you’re in the mood or not!

What I wanted to cook was a crispy potato pancake, topped with pan seared foie gras in a flavorful pot au feu broth, but no, the elderly aubergine, tomato and peppers were insistent, “Cook us today or else!”  I hate that.  Anyway.

http://www.sbs.com.au/food/recipe/9312 provided the inspiration for the vegetables and I decided to add some oregano and garlic scented guinea fowl supremes because I like guinea fowl supremes.  From France

We have started reading “The China Study”, by T. Colin Campbell, PhD that makes the case for a Vegan diet.  In conjunction with that, last night we looked at “Knives Over Forks”, a documentary in support of the book.  Dr. Campbell makes a compelling argument as to how your diet affects your health.  We both agreed that if it wasn’t for meat and butter and cheese and wine, we would become Vegan tomorrow.  Guess not.

Guinea Fowl with Potato, Aubergine, Tomato and Peppers

Fowl

4 guinea fowl supremes, seasoned with salt and pepper

Olive oil

4 garlic cloves, unpeeled, smashed

4-5 fresh oregano sprigs

Brush the seasoned guinea fowl with the oil and place in a shallow baking pan, skin side up.  Sprinkle the garlic and oregano on and around, then cook in a 350 F oven for 25-30 minutes.

Vegetables

1/4 cup olive oil

1/2 lb of little purple potatoes, thinly sliced

1 yellow and 1 red bell pepper, cut into strips

1 small onion, sliced

3-4 garlic cloves, sliced

1 aubergine, sliced

1 tomato, sliced

6 basil leaves, finely sliced

Cook the potatoes in the oil until they are tender and begin to brown, then remove and set aside.  Add the peppers, onion and garlic to the pan and cook until the onion is soft.  Put the potatoes back into the pan along with the aubergine and cook until the aubergine is just soft.

Add the tomatoes and stir around for about 1 minute, then sprinkle with the basil leaves.

Wine suggestion:  Chianti or Merlot