7-Herb Green Sauce

Frankfurter Gruene Sause | Frankfotter grie Soß

I remember how difficult it was for me to recreate Grüne Sosse in Texas 6 years ago. Two herbs with fresh cucumbery aroma — borage and burnet — were impossible to find. Since they were not available at any local stores or farmers markets, and I tried to grow them, unsuccessfully. Finally, I gave up and replaced them with finely diced cucumber. Who knew a few years later I would find both of them grown by Livin’ Organics farm right here in Spicewood, available almost regularly! This season, Frankfurt-style green sauce is a delicacy I can enjoy more than once during the season.

One of my German friends says Grüne Sosse is a higher-calorie modification of Italian salsa verde. As if herbs, vinegar, and olive oil were not enough for Germans to survive in a colder climate, and they added eggs and fatty cream. Per about 5 oz of chopped herbs, a typical recipe includes 1) 3.5 oz of Schmandt (24% milk fat) and 2) 3 eggs + 3.5 oz vegetable oil + 3 tbsp white wine vinegar + 2 tsp mustard. Does the second part remind you something? Exactly! It’s mayonnaise.

It’s hot and sunny in Texas most of the year, and the ratio of herbs to the mix of sour cream and mayo is different in my recipe. I go for more herbs and less fat. I also skip making mayo and use my favorite Kewpie. In my opinion, this sauce is the best served with soft-boiled eggs and boiled Yukon Gold potatoes. If you want to add proteins, consider seafood — fried or roasted fish, smoked salmon, seared sea scallops, etc.

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Flowering Leeks | 韭菜 | jiǔ cài

Blanched and Seasoned Flowering Leeks

Years ago, I discovered foraged ramps in the U.S. though available only matured, expensive, and very difficult to find. Unfortunately, matured ramps cannot substitute cheremsha, which is ramp sprouts from Kavkaz mountains. But flowering leeks can! Cooked the same way, I consider succulent stems of flowering leeks the second best. The recipe below is exactly how we prepared ramp sprouts in our family — simple and delicious. It works for the flowering leeks to the letter.

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Christmas Goose

Roasted Goose

Just like Bizet’s Carmen, a goose has it all: a memorable juicy meat and a haunting golden skin, a terrific variety of textures and flavors, a romance with highs and lows of heat, and a painful tragedy of the amount of fat.

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Of Love and Hate: Brussels Sprouts

Brussel Sprouts with Cranberries, Barberries, and Smoked Blue Cheese

We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School — but they all paled in comparison with Brussels sprouts. — Dave Barry
I feel sorry for all people who were served poorly cooked Brussels in the childhood and now miss the beauty of these tiny cabbages every season. How do YOU like your Brussels?

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Cinderella Pumpkin Soufflé Cheesecake

Cinderella Pumpkin Souffle Cheesecake

This recipe is based on me Japanese soufflé cheesecake, which is also known as “cotton” cheesecake. Very popular in Asian countries for its texture — fluffy and velvety creamy at the same time — it is getting more and more known in the U.S. Just like regular cheesecakes, this souffle cheesecake can be flavored with vegetable and fruit purees. This pumpkin cheesecake is as soft and creamy as a mousse, with delicate flavors of honey and pumpkin.

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Salsa de Pina y Mango | Fresh Pineapple and Mango Salsa

Pineapple and Mango Salsa

This salsa is one of my favorite. I like seafood, and it’s perfect with many seafood dishes as a side. It’s beautiful! Bright, sunny colors of fresh tropical fruit. It tastes like vacation in Hawaii, if, of course, you come across excellent ripe golden pineapples and Ataulfo mango. This salsa is easy to make — all its ingredients are raw, but you have to know smart ways to cut, slice, and dice pineapple and mango to enjoy the process of making it. When you do, you can make this salsa quickly and impress your guests with a presentation.

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Winter Salads: Sunshine and Frost

Black Radish and Apple Salad

…It’s so cold outside and so warm and cozy in our tiny kitchen. We can’t wait for lunch! I peel the radishes and one big apple. My Mom grates them. We season and toss them with a touch of salt, honey, apple cider vinegar, and homemade sunflower oil, and sit down for a little snack. This salad is white like snow and fresh and sharp like cold air. Every time black radish becomes available, I make this salad for the pleasure to experience white Winter sensations again…

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