Ever since the new year I was on the hunt for an Austrian recipe, a part of my ancestral roots. I had settled on Knödel and when I found out the theme for January’s 5 Star Makeover was meatballs I knew it was more than a coincidence.

Knödel are large round [...]]]>

Ever since the new year I was on the hunt for an Austrian recipe, a part of my ancestral roots. I had settled on Knödel and when I found out the theme for January’s 5 Star Makeover was meatballs I knew it was more than a coincidence.

Knödel are large round potato or bread dumplings, typical of Austrian, German, Hungarian and Czech cuisine. Usually they are served as a side dish for meat, goulash or in soups. But they can also be served as a dessert, such as filled with plums. I have had this dish exactly only twice in my life. My dad is Austrian and does not cook so I never ate many Austrian dishes. My first time was at my cousin’s place (my dad’s nephew) for dinner and once was in a brauhaus in Austria.

So this could fall into the meatball category I chose a very typical Austrian knödel from the state of Tyrol where smoked bacon (Speck) or sausage are added to the dumpling dough. These are called Tirolerknödel, or Tyrolean Dumplings. A now gourmet dish found in Austrian menus, Tirolerknödel  was actually food for the poor prior to the ski industry and some say the recipe is about 3000 years old.

Knödelfest in St Johann, Tyrol - photo Martin Lugger

I decided to use small Fois Gras Sausage I discovered recently. They are make with pork, duck and foie gras. My meat ingredient definitely brought on the gourmet touch. My knödels were surprisingly flavorful and delicate, a real treat. They are so easy to make you should definitely try them out on your family for dinner, or even better after a day of skying.

Ξ Tirolerknödel with Foie Gras Sausages Ξ

8 oz stale bread or rolls, torn apart or cubed
3/4 cup milk, warmed
5 oz Foie Gras Sausage (or any sausage)
1 tbsp butter
1/2  large yellow onion, chopped
1/4 cup fresh parsley, chopped (I used coriander)
1/2 tsp salt
1/8 tsp ground pepper
1/8 tsp nutmeg
2 eggs
1/4 cup flour, give or take

Directions:

Place the bread in a bowl and pour the milk evenly over it. Stir and set aside.

Place the Foie Gras Sausages in a skillet and fry until browned. Remove from skillet and cut into small pieces.

Add the butter and onions to skillet and fry until translucent and amber colored. Stir in the parsley and set aside to cool.

Add the salt, pepper, nutmeg and eggs to the bread mixture. Add the cooled onions and sausages.
Combine well with your  hands. Add 1 tablespoon of flour at a time until the mixture hold a bit better, it should feel like a very sticky dough. Allow to rest for 30 minutes.

Bring a pot of lightly salted water to boil. Form 10 small dumplings with wet hands and drop into the boiling water. Reduce the heat so the water simmers gently and cook for about 15 minutes. Dumplings are done when they float. Serve with a hot broth and garnish with parsley.

The knödels are very delicate when you take them out of the boiling water but will hold better after they cool down a bit. The inside is very moist, a bit like a savory bread pudding. If you have leftovers slice them up and frying them in a skillet for breakfast.

A note on the foie gras sausage:  Wish I took a pic of the package but it is long gone in the trash. But I bought them at my local’s farmer’s market this summer and kept them frozen. This is not a common product at all. Only hint I found online is this french website advertising the sausages.  They are cocktail sized, white and the first ingredients should read pock, duck and foie gras.

I am sitting here on my couch leafing through the 2 photo albums from my fist backpacking trip though Europe. What a trip it [...]]]>

Quick announcement, my article Reviewing Restaurants – You Be The Critic was published today on the Food Bloggers of Canada site. Please go visit the site after reading this post.

I am sitting here on my couch leafing through the 2 photo albums from my fist backpacking trip though Europe. What a trip it was! It was 1996, I was 22 and I left my mom and dad for my first independent trip where I traveled through 9 countries and 25 cities in 60 days all by myself. It was a whirlwind trip as I did not want to miss a single thing just in case I never got to make it back to Europe. Digital cameras were a new thing back then hence the actual photo albums….I scanned a few pics for you.

This was years before the food blog, the food group or even really realizing my passion for food. But I knew I liked to eat and I was thrilled at the prospect of trying so many new specialties. It was my formative years in ethnic food. Budget was the first priority and before anyone would go spend the day sightseeing we had a few basics that needed to be settled, cheaply: food and shelter. Shelter as usually covered with a Youth Hostel and food took on many forms like sandwiches, pastries, going off the tourist path for a local cheaper joint and the occasional Youth Hostel kitchen.

This was years before the food blog, the food group or even really realizing my passion for food. But I knew I liked to eat and I was thrilled at the prospect of trying so many new specialties. It was my formative years in ethnic food. Budget was the first priority and before anyone would go spend the day sightseeing we had a few basics that needed to be settled, cheaply: food and shelter. Shelter as usually covered with a Youth Hostel and food took on many forms like sandwiches, pastries, going off the tourist path for a local cheaper joint and the occasional Youth Hostel kitchen.

When I was contacted by HostelBookers.com to submit a recipe for the Backpackers Recipe Guide, wow I was flooded by so many memories. This cookbook will be sent out to 20,000 youth hostels worldwide with a selection of cheap, easy and delicious recipes a traveler can cook in a youth hostel kitchen. How exciting it would be to have my recipe in there.

The village of Manarola

I have had my fare share of Youth Hostel meals and they were always fun and communal. There is one meal in particular that really stands out in my catalog of memories. And not just that meal but that destination, that youth hostel and the people I met there! It’s a doozy of a story so sit down and get comfy as I take you back 15 years (yikes), in early October, to a little town called Riomaggiore located in Cinque Terre on the Italian Riviera. Its a long post and story but I swear you will be thoroughly entertained!

The cool guide to travel with at that time was Rick Steves Europe Through the Back Door. Do you remember his show on PBS? His travel show took you through the unknown, the cheap, the secret treasures that you did not find in regular travel guides. It was a great book to find cheap accommodation with sometimes quirky descriptions. And in those days Rick Steves was the only guy talking about Cinque Terre, a rugged stretch of the Italian Riviera composed of 5 villages:  Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore.

Ξ Pesto and Mushroom Pizza Ξ

Ingredients:

• 12 inch pizza crust
• ½ cup pesto
• 1 cup sliced mushrooms
• 5 oz ( 150 gr) firm tofu, cubed
• 2 cups shredded mozzarella

Directions:

1. Preheat the oven to 350 F /180 C.
2. Place the pizza crust on a lightly oiled baking sheet (or aluminum paper).
3. Spread the pesto on the crust leaving a clear edge on the crust.
4. Top with mushrooms, tofu and the cheese.
5. Bake the pizza for 15 minutes or until the cheese is melted and bubbly. Makes 6 slices.

I served this pizza for a potluck this weekend and it got rave reviews. This is truly one of the most flavorful pizzas I have ever made and it is so easy to make. Because of the tofu and the good amount of mushrooms, a couple of slices constitute a balanced quick meal. You do not need a lot of utensils besides a spoon, a knife and a baking sheet or aluminum paper. But my favorite part of this recipe is that it will satisfy both vegetarians and carnivores in one dish, not a claim many recipes can make. And who does not like Italian Pizza?

Back then there was only one option for cheap lodging and it was listed in the guide book: Mama Rosa’s Hostel in Riomaggiore. The guide said Mama Rosa met every train that arrived to round up the backpackers. The guide also said she ran her modest hostel with her son Sylvio. Although I doubted she would actually be at the train station a fairytale setting did start forming in my head of this private non touristy stop with Mama Rosa, the vineyards and her hot Italian son. That image got shattered real fast.

Oh yes Mama Rosa was at the train station. Try to imagine a 50 year old woman wearing a bright Barbie pink full jump suit with a bad light blond hair dye job waving her hands like all Italian mothers should announcing loudly:(say it with emphasis) MAAAma ROOOSaaaaaa, MAAAma ROOOSaaaaaa! I picked up my jaw off the Cinque Terre terre and followed her to the Hostel. What a dump! Some online reviews call it a slum and a notorious place. But what was I going to do!  I was there, it was cheap and I was in an isolated part of Italy.

Cactus pears, Mama Rosa's kitchen and outdoor bathroom

The set up was rudimentary at best, I remember the roof of my room was a corrugated roof – it rained and it made that unavoidable musical noise you hear in movies. And the outdoor bathroom was perfectly visible to the people living in the houses above that flank of the mountain, as in they could have seen us on the toilet! The common area was the basic kitchen with a long table.

And when you thought you saw the worst of it, Sylvio teh son made his appearance: carrying a bucket of dirty water the imaginary hot Italian son was actually an ugly and toothless middle-aged bachelor in tattered clothes. As stupid and vain as it may sound I was in shock. And I was not alone as I confirmed with all the girls I met there that we had all imagined Sylvio up into an Italian Stallion. NOT!

Thank god when you are traveling like a backpacker you can put all these things aside and go with the flow. Because you know what? This was one of the most memorable and enjoyable stops on my trip in the end. I met quite a few really delightful travelers there – all with a copy of Rick Steves Europe Through the Back Door under their arm.

My first friend was a tall German guy who was also at the train station. It was late afternoon when we got in so not much to do except explore the tiny village. We spotted the vineyard terraces above the village and we decided to go for a stroll through the grapes. Of course to make it to the grapes we had to find out if permission would be granted to climb the old stone stairs leading to the terrace by the 3 typical widowed women, all dressed in black. It was like a militia guards post. A little apprehensive, German guy and I flashed our biggest smiles and said our best Hellos and How are yous in Italian. Well we got the blessing and were allowed to climb up the stairs and stroll in the vineyards. I could not resist and I grabbed a raisin and bit into it. That was the first time I ever ate a raisin right off the vine: it was heaven, sweet, luscious and destined for a great wine.

The next day I joined another small group of travelers who were getting ready to hike the famous walking trail joining the 5 villages. After all that was the point of going to Cinque Terre. I only remember bits and pieces of that hike. I know it took about 5 hours to do including very quick stops and a lunch. I have a very vivid memory of the most quintessential Italian scene I have ever seen in my life: a old man climbing out of his cellar into his house with his feet barefoot and purple from stomping the grapes. I remember the hiking path being so narrow at times it was scary.

Narrow path, Monterosso al Mare beach and a Mediterranean dip

I can still feel the little pricks on my fingers of the cactus pears I picked right of the cactus, a fruit my new friends had never seen. Yes even then I was introducing people to new foods. And my last memory of the actual hike was our destination, the tiny beach of Monterosso al Mare at the end of the day where I was going to swim in the Mediterranean come hell or high water. After all the sun was going down at the end of that cooler October day but I am from Canada and I can handle cold water. And the guy with us agreed to join me. The locals looked at us like we were absolutely crazy.

It was such a great day. We took the train back to Mama Rosa’s where we bought food for a communal dinner. During the hike we found out Pesto was from this part of Italy so we made a simple dish of pasta with a pesto sauce bought by the ladle in a small shop, got extra cheese and a few bottles of wine in tow. For dessert we enjoyed the sliced cactus pears I had picked – still feeling the tiny shards lodged under my skin. That is how I remember Cinque Terre: rugged in every sense of the word but such a beautiful raw experience. And I owe it all to Mama Rosa and her Hostel!

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Got a simple recipe up your sleeve? Enter it and thousands of people could be cooking your recipe from a special cookbook that will be in youth hostel kitchens all over the world. To submit a recipe check out how to enter.

Don’t forget to go check out my article Reviewing Restaurants – You Be The Critic on the Food Bloggers of Canada site.

Today, July 1st is Canada Day!

Happy Canada Day to my fellow Canadian readers. Canada, under a united constitution, is 186 years old. It was in 1867 that we told the British to go stuff their tea cups and go home! [...]]]>

Before the rabbit we will have a small history lesson if you will.

Today, July 1st is Canada Day!

Happy Canada Day to my fellow Canadian readers. Canada, under a united constitution, is 186 years old. It was in 1867 that we told the British to go stuff their tea cups and go home! Ironically Prince William and his new princess bride, Kate, are here visiting and celebrating with us Canuks this year.

But that is not all. Quebec celebrates Moving day on July 1st. No, this is not an official holiday or law but it has been tradition to move on this particular day since 1973. The origins actually go back to the late 1700s when the French government forbade the land Lords from evicting their tenant farmers before the winter snow had melted. When the concept of leases began this was set as May 01st but later became July 01st so that students would not have to move during the school year. On the island of Montreal, where Moving Day has its biggest impact, it is estimated that about 1/8th of the population is changing address. It’s a great day to go dumpster diving for furniture too!

Unrelated but interesting note: Canada is 186 years old but the French took possession of Quebec in 1534 (477 years ago) when Jacques Cartier planted a cross on the Gaspé Peninsula. No information super highway back then.

Nope I am not going political on you with Quebec and separation. This is on a much more personal note as this post is dedicated (as promised) to my friend Karyn who is celebrating her 4th anniversary of separating from her ex-husband…..a day she celebrates grandly every year (hey she got out of a non abusive but miserable situation). Congrats hun!

And what better way to celebrate separation then with a BBQ and a whole carcass! I gave her the choice of my pending recipe posts…she chose the BBQ Rabbit. But I actually served this on Father’s Day, confusing I know. Warning sensitive souls may be offended by some of the pictures below (but I bet you are real curious now).

So I bought a rabbit a while back because it was 30% off. I have never cooked a rabbit before but I was no stranger to eating it. I have never had an issue about it. I told a few friends about my purchase and was told flat out NOT to send an invite to that meal. Fine, like, whatever!

But I knew my parents would be delighted. I really wanted to give this a go on the BBQ too which I finally got working and gassed after a 2 year hiatus. So here we go with a BBQ Rabbit recipe.

Ξ BBQ Whole Rabbit Ξ

1  approx 3-pound rabbit, whole but without the head
1 can of beer
1 cup of barbecue sauce, store bought or homemade

Place the rabbit in a pot and pour the bottle of beer over it. Add cold water to the pot until the rabbit is completely covered. Bring the water to a boil, then reduce to a LOW SIMMER, parboiling, for 20 minutes.

Preheat grill to 400 degrees F.

Remove rabbit from boiling water (drain well) and place directly on grill. Grill on one side for 15-20 minutes, then flip the rabbit. Apply a generous coating of barbecue sauce on the top side of the rabbit and let it cook for another 15-20 minutes. Flip the rabbit over and apply barbecue sauce, letting it remain on the grill for another 10 minutes, being careful to not let the barbecue sauce burn. Cut into pieces and serve. Great info here on how to carve a rabbit.

The result: A little more gammy in taste then if it was cooked in a delicate sauced dish but very good and different. Would do it again.