Hans’ Pork Goulash With Peppers & Pasta Pearls

> > > Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me. While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is […]

Sautéed Hake, Shrimp & Potato

> > > Comfort Food ! 🙂 We usually associate this moniker with hearty, deft, heavy home-cooking, and rightfully so, because that’s what’s comes to mind most often – long-simmering meat stews, vegetable-studded chicken soup, pasta with rich sauces, hearty sausages, crusty bread, long basted poultry, slowly roasted mountains of beef, pork, lamb, game, etc, […]

Ox Tripe Two Way’s

> > > > > Even  though ox tripe is not everybody’s cup of tea, I myself am an incurable fan of it. Originally classified as “Poor Man’s Food”, it has lately become more widely used, especially since the “Head To Tail” movement has become popular and it is now  “in”  to classify former “Poor Man’s […]


> > While  Pho comes in many variations and can be served with a plethora of sides, such as finely sliced onions, chili peppers, culantro, lime, bean sprouts, Thai basil, etc, I kept today’s lunch relatively simple but nevertheless very rich and delicious. Preparation was lightning quick, since I had a strong beef stock leftover from yesterday’s […]

Food Glossary & Classic French Garnishes

> > > > 1) English/French Food Glossary 2) Classic French Garnishes / Descriptions —————————————————————— 1 English/French Food Glossary > ? A À emporter (adj) to go (as opposed to sur place, for here). À l’ancienne old-fashioned, as in une baguette à l’ancienne. À point (adj) medium rare. Abats (m. pl.) offal. Abricot (m) apricot. Addition (f) check/bill. Agneau (m) lamb. Agrume (m) citrus. Aiguillette (f) in a bird (mostly […]

Mama Tilly’s “Quer Durch Den Garten” Eintopf

> Link to “Hans’ Lighter, Healthier Comfort Food” . > I wish  I could sit one more time at my parents dinner table and be served my moms “Quer Durch Den Garten” eintopf. Of course, as a child, veggies and stews were not exactly big time favorites, but, as with so many memories, decades later […]

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

‘ ‘ Here  is another hearty recipe of wonderful comfort food. Many folks are familiar with Jamaican dumplings and some have become addicted to them like I have.  Although in their most basic form they are made of  just flour, water and salt, as part of a soup or stew they can be mind-boggling great because of their […]

Kare Kare

“ “ So,  everybody and their mother have the one, the only, the very best  Kare Kare  recipe. Of course, having lived in the  Philippines  for almost five years, I have my very own “best” recipe. As for the protein, the most common is ox tail, but of course you can substitute it with any […]

Jamaican Black Bean Soup & Flour Dumpling’s ( A “Light” Saturday Lunch )

“ “ When  I encountered  Jamaican  dumplings   for the first time in the early seventies,  I would never have imagined that I will ever like them, having been raised with southern german-style dumplings, which are very light and airy (if done correctly). So when I saw these tough little dumplings, (resembling in shape Schwaebische Bubespitzle), I […]

“ Quer durch den Garten “ ( Across the Garden)

. . When I was a kid, during the summer and the harvest season my mother, usually at least twice a month on a saturday, made a stew she called “quer durch den garten”, which literally translates into “across the garden”. It was never the exact same stew because she used whatever fresh vegetables were […]