sörenberg bahnen

You gotta love the somewhat divey exterior of this old house out on Bash Road near the Castleton post office. Once you get inside, it’s actually a little nicer than a dive—they’ve updated their chairs with decent looking wooden ones in the last couple of years and have attempted to “remodel” the place to a certain extent. Hubby and I chuckled over the quality of some of the work though—for instance the women’s bathroom door doesn’t really shut and definitely doesn’t lock and all the trim in the place is crazily installed. Regardless of all that, it’s a cool place. The servers are very friendly, if not a tad overworked on this particular day. Apparently people know about this place, and people like this place, because it was pretty well full. We got one of the last tables and after waiting a few minutes (I think a second server came in during this time) we placed our order and after that point, service was very efficient. We decided to venture out from our usual order of sushi and yaki

It must have been the subliminal beer and liquor advertising that got me, because I wasn’t even thinking about Cinco de Mayo when I decided to film this milk-braised pork carnitas recipe.  It’s pretty hard to make a bad batch of oven-fried pork chunks, no matter what method you use, but the milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice, but I wanted more, so upped the amount below. As I mentioned in the video, you always want to use these ingredient amounts, and not necessarily what you see in the video. Especially when I’m trying something for the first time, I’ll go kind of light on the ingredients and then adjust here if I think it needs little more or less of something. By the way, proper carnitas are much “richer,” and by that I mean much fattier. The chunks of meat are crisped in a caldron of pork fat, and copious amounts of this insanely delicious stuff sticks to the meat as it’s chopped or smash

If you’re ever talking to someone who’s been to, or used to live in New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up, like they just found a 20-dollar bill on the subway. After they tell you where they’d get them, and how great they were, they usually turn a little melancholy, and tell you how much they miss them, and why can’t they get them around here. They’re not usually something someone thinks of to make at home, which is too bad, since they are pretty easy. While there are several steps, they're fairly simple, and so totally worth the effort. In fact, you can prep everything ahead of time, and cook when you’re ready to serve. They also hold pretty well in a warm oven, so exact timing isn’t crucial, which is always nice when trying to serve a brunch. I cook mine in clarified butter, which is simply melted butter with the white, foamy milk solids skimmed off the top. This prevents it from getting that nutty, toasted fla

It’s true; I had never been to Culver’s until now. My friend @wibia would always mention it to me, and then a couple of you guys mentioned patty melts/sourdough melts there, so when @wibia mentioned it for a lunch, I was sold. Lately I totally have this thing for patty melt-type sandwiches that aren’t on rye (not my favorite). Lucky for me, Culvers offers a “sourdough melt” (single is $3.29, double is $4.69). Somehow, although I wanted a single, I ended up with a double. I also got the “value basket” with it, which includes a drink and a side (+$2.80 for regular side, +$3.80 for a premium side). The sourdough melt comes with grilled red onions and cheddar cheese. It’s a solid sandwich. Nothing mind blowing, and it was a little meat heavy with the two patties for me, but a decently juicy burger with nicely grilled onions. Honestly, it needed a little ketchup or something just to add another dimension to it, so I added some. I really liked the super crisp grilled bread for sure though--

Rice and beans is one of the world’s great comfort foods, and no matter where you travel, there will be some amazing local variation to enjoy. Except, Iceland. I heard it’s hard to get a great plate of rice and beans in Iceland, but pretty much anywhere else, not a problem. To help me prove this, here is a great collection put together by my friend, Carl Hanson, from Allrecipes.com. Follow this link for “ How The World Does Beans and Rice…in 24 Recipes ,” and you could theoretically make a new version every day for two-weeks. Enjoy! What's my favorite rice and beans dish?  It changes with my mood, but this Brazilian Feijoada is hard to beat. Enjoy the video, and click here if you'd like to read the full blog post .

I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I finally decided on a biscuit-like triangle, spiced subtly with essence of old-fashioned donut. I’m calling it a scone because I cut it into a triangle. There’s just something un-American about a triangular biscuit, so you Brits will just have to keep a stiff upper lip about this not being an actual scone. I used my new favorite, sprouted spelt flour, but I’m guessing this will work with whatever you roll with. You’ll also want to keep an eye on them in the oven, as the baking times will vary depending on the exact shape and thickness. They’re done when they’re well browned, and you see blueberry juices bubbling out through the top and sides. These have that someone loves me look, especially if you do the recommended sugar-crust top, which is why I’m thinking these would be nice for Mother’s Day, or any other brunch/breakfast-in-bed type situations.

Even though I have written about Plow and Anchor a couple of times, I feel like this is almost a new post because they have a new chef in the kitchen—Toby Moreno. He took over this winter after John Adams left. Apparently he came from Restaurant Tallent in Bloomington. I was excited to see all the cold meat and seafood dishes listed as appetizers on the menu—there was a tuna crudo, beef tartare, and rock shrimp ceviche on the night we were there. These kinds of offerings just get me excited.  I was also happy to see a few changes that have been made to the restaurant and the menu. They have taken out those too low, and too hard to get in and out of, church pews that looked cool but just were not user friendly. They have replaced them with regular chairs.  They have also added fries to go with their burger, which was something I have heard a lot of complaints about from people. If I wasn’t going to get the beef tartare ($13), I would have tried the burger, but that seemed like a bit of

If you love chocolate, as much as I love chocolate, I hope you will try this recipe. I have been perfecting it for a couple of years now, and the process has required a lot of delicious taste testing sacrifice on my part, but the end result is perfection: thick, ultra-chocolate-y, super rich and addicting....just right!! 2 1/4 cups milk (I use 2% milk, but any kind is ok) 1/2 cup whipping cream 1/2 cup brown sugar (I use dark, but light is ok) 3 egg YOLKS  (yolks ONLY) 3 tablespoons corn starch ( very slightly rounded)(not heaping) 1 (11.5 ounce) bag milk chocolate chips 3 tablespoons butter (cut into pieces) 1 teaspoon vanilla Whisk the brown sugar and corn starch together and set aside. This step isn't absolutely necessary, but if you do it this way, the cornstarch will not clump up or lump up when you add the milk.  Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until

I don’t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet. I had a whole chicken to use, but I really like to do this with all leg/thigh sections, which can roast longer, and that means even more caramelized goodness. If you do use a whole chicken, you can remove the breast sections from the roasting pan before the thighs, and cook the dark meat longer, but I couldn’t be bothered, and the results were delicious. The extra potato crusting is an optional step, as is turning the drippings into a quick sauce, but both only take a few minutes, and really elevate the dish. Like I said at the end of the clip, this is something I could easily make once a week, and the leftovers are extremely picnic friendly. I hope you give this a try soon. Enjoy! Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:

For Easter Sunday, we were looking for a good brunch place for lunch with the family. I had been interested in trying Georgia Reese’s Sunday brunch anyway, just because it is so hard to find Sunday brunch places that take reservations, and in this case we had a large party. My first visit to Georgia Reese’s had its ups and downs for sure, but I am always one to give a place a second chance, especially if there is fried chicken involved. Plus, like I said, it’s good to have a handy list of brunch places. I was worried that they might be a bit overwhelmed on Easter (again, my first visit wasn’t ideal when it came to waiting for our reservation), but was pleasantly surprised to find the place busy, but not slammed. The bar was only about ½ full and we were seated right at our reservation time. It’s a buffet ($24.95), so you can pretty much start eating whenever you want. They also leave little sheets of paper on the table on which you can create an omelette that they will then make to ord

It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we’re branding this as a Mother’s Day brunch special, we’ll make an exception. If you want to play it safe, you can cook each vegetable separately, but that takes longer than the one-after-the-other method shown here. Like I said in the video, this is a great practice recipe for new cooks, since you really have to pay attention to what’s happening in the pan. I said to use medium heat, but you may want to adjust that up and down, depending on what you see happening. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong. Once those, and hopefully some cheese, get stirred in, turn off the heat, and pop the pan into the oven until the eggs are set. If your mom likes golden-brown, you can use the optional broiling step seen herein. If you decide to garnish with edible flowers,

Is there any more representative image of Spring than a couple ladybugs making love on a spear of asparagus? This great photo by Flickr user Benimoto inspired me to post a few link s to some previously published asparagus recipes. One of my biggest vegetable pet-peeves is undercooked asparagus. Many cooks are so afraid to overcook it, they tend to not cook it long enoug h, and this results in a still bitter stalk. There's a perfect degree of doneness where the spears are just tender, and the natural sweetness shines through. So, go buy a couple bunches of fresh asparagus, and give one of these recipes a try. Enjoy! Asparagus and Chicken Noodle Casserole Creamy Fresh Asparagus Pizza (note: uses old, original pizza dough recipe) Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan Pasta Primavera with Fresh Asparagus .

Love having a regular donut guest writer. I have yet to make it to any of the new donut places! Thanks Gwen ! _______________________________________________ Donut lovers rejoice!  The Dancing Donut opened its doors Friday, April 3 rd at 1134 East 54 th Street in SoBro.  The Dancing Donut is the brainchild of Kate Bova Drury, owner of The Flying Cupcake.  Could customers handle her creative, kitschy brand of confection before their first cup of coffee?  I was about to find out. When I arrived at The Dancing Donut a few minutes before their 7 am open time, the line already stretched out the door and into the parking lot.  There’s no missing the cheerful, smiling donut sign atop the store.  I couldn’t help but notice what an ideal location for a donut shop.  Just steps from the Monon Trail and several popular breakfast spots, I can imagine families stopping off for a snack in the middle of a bike ride or grabbing a donut while waiting for a table brunch table on Sunday morning.  Oh, an

I went to dinner with a friend who just loves Capri. As I am sure you know if you read my blog, I am not a huge fan of the Italian restaurants in this town. I don’t know, none of them have ever really impressed me. Honestly, some of the gourmet pizza places like Napolese and Pizzology probably offer some of the best options. Anyway, she chose it and I was happy to go and hang with her. I went with an open mind and decided to try some new things. First of all, the rolls they serve here are really delicious. Light and soft, but with a chewy exterior—and fresh from the oven so they are steaming hot. They also give you butter AND olive oil as choices for dipping, which is much appreciated. I do find the wine list frustrating. If you aren’t ordering a bottle, the options are limited to their house wines, which are just listed as the types of wine without any other identifying information. I feel like in a place like this (it’s a pretty nice restaurant inside), they should offer a few more b

I’ve always loved green curries, but until a recent visit to Al’s Place , I’d never thought of using fresh, sweet peas as the base. It was amazing, and after only a few bites I knew I'd steal this idea and make it my own. Sorry, Al. Their version featured pickled strawberries, but I decided to try a different approach, and used diced, fresh berries instead. I didn’t use any palm sugar or coconut milk, so the sweetness they provided paired perfectly with the brightly seasoned sauce. As I mentioned in the video, I used a jarred curry paste, Thai Kitchen Green Curry Paste, to be exact, and it works just fine. It contains green chili, garlic, lemongrass, galangal, salt, shallot, pepper, coriander, cumin, and kaffir lime, which is pretty much what you’d grind up to make a fresh green curry. Next time I’ll make the paste from scratch just to see how much better it is, but I have to admit, the trade-off in time and effort is pretty attractive. Speaking of attractive, this lovely bowl of s

This treat is very quick and easy to make and it tastes very much like an Almond Joy candy bar (only I think its even better). Just a few ingredients and no baking makes this recipe a real winner and they look so pretty. Great for gift giving or just for snacking. 3/4 cup shredded sweetened coconut 3 to 4 tablespoons sweetened condensed milk (not evaporated) 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 12 ounce bag of milk chocolate chips (see note) 1/4 cup toasted almonds (optional)(see note) Mix the coconut, sweetened condensed milk and extracts in the food processor. Pulse until the mixture is finely chopped and thick and sticky. Put 12 mini cupcake papers into a mini cupcake pan and set aside. Melt the chocolate chips  (until smooth)in the microwave, on 30 second blasts (stirring well after each 30 seconds). My microwave to a total of about 75 seconds, or 2½ blasts).   Spoon about 1-2 teaspoons melted chocolate into each mini cupcake paper and smooth it around the botto

Some things sound really amazing the first time you hear about them, and other things, like this tonnato sauce, really don’t. I was probably in my early twenties when this first appeared on my culinary radar as, “vitello tonnato.” At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn’t make a lot of sense, but I tried it anyway, and have been a fan ever since. I don’t often serve it with the traditional veal, as in never, but ironically that’s the only thing I don’t serve it with. It’s tremendous as a spread, and equally impressive as an all-purpose, all-world dip. You can also turn any basic potato salad into the stuff of legends...well, at least picnic legends. I have to give credit where credit's due, and admit I stole the idea for my "tonnato tartare tartine" from one of my favorite San Francisco restaurants, Bar Tartine . They do it much better, but even my primitive version was incredible, so if you're into that