The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Pappardelle with Pork Rib Ragù

RaguTST2It’s rare that something I cooked myself will bring me to tears. Unless I’ve ruined it. But in this case, my tears welled up at the first bite of this pappardelle with pork rib ragu because it brought back a flood of happy memories in Tuscany, sipping incredible wine and enjoying plates of pasta and cinghiale, wild boar. Since I lack any connections to wild boar hunters at the moment, this is probably the closest I’ll get to pappardelle al cinghiale in my kitchen. The recipe is easy, in that it doesn’t require any fancy technique, but it does require a good 3 hours to slowly braise the ribs in red wine until the meat falls off the bone. It’s even better if you can let it rest overnight, letting the flavors meld, and just re-heat for the final seasoning with balsamic vinegar and tossing with the pasta the next day. Goes nicely with a Tuscan dry red like Sangiovese, Montepulciano red, or Brunello di Montepulciano. Enjoy!

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Austro-Bavarian Pancake with Plum Compote

KaiserTSTKaiserschmarrn is a traditional breakfast or snack in Austria and Bavaria, and there are many variations to this “torn” pancake. We like it with plum compote, or — my other favorite — sour cherry jam, but many eat it with applesauce, fresh berries, or other seasonal fruit. I also like the addition of quark to give it extra volume and creaminess; this version is called quarkschmarrn or topfenschmarrn. The truly traditional Austro-Bavarian pancake also includes rum-soaked raisins in the batter, and the torn pancake pieces are caramelized in more sugar and butter, but we do without these flourishes. However you eat it, you’ll see why this sweet treat is fit for a … kaiser!

For those curious about how kaiserschmarrn came to be, here is a brief history and description.

Happy Friday, everyone! I’m looking forward this week’s Fiesta Friday – come on over with me to the best party in the blogosphere and see what’s cooking.

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Steamed White Asparagus with Hollandaise Sauce, Chervil & Ham

AsparagusTSTIt’s a little early for asparagus here in Germany, though buds are blossoming and fair-weather birds have returned, but we’re getting imported white asparagus from Greece with purple hues at their tips. Once steamed, the fat white spears turn buttery soft and sweet and go so nicely with a heaping of rich and lemony hollandaise sauce (made super easy with an immersion blender), a sprinkling of herbs (I used chervil here, but chives work well too) and coils of sliced ham. A plateful of flavors to usher in a glorious asparagus season!

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Rhubarb & Strawberry Parfaits with Mascarpone-Yogurt and Shortbread Crumble

RhubarbTST2

We have eaten well this week. Heart-healthy veggie salad? Check. More veggies, fresh herbs and whole grains? Check. Now time for something just a bit sweet for our Fiesta Friday virtual get-together over at the Novice Gardener. I’ve missed the last two parties, and there’s no way I’m going to miss out on the amazing eats and conversation this time around. Spring has sprung over here in Germany, and the rhubarb is out. That alone is enough reason to party. I’ll be bringing mini-parfaits of stewed rhubarb, fresh strawberries, a whipped mascarpone yogurt, and some shortbread cookie crumble. Now to find my dance shoes and I’m good to go. (They don’t call me L-Boogie for nothing.) Thanks to Angie once again for her fabulous hosting. Happy Fiesta Friday to everyone!

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