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    4 Recipes

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    If you’ve never had a Ramos Fizz, then you really must try one. This cocktail traces back to 1888, when it was first served in New Orleans (Meyer’s Restaurant). The recipe uses egg whites which results in a frothy drink that is perfect as a brunch cocktail. It’s also been said that it’s good for a hangover. I don’t need to hangover to enjoy this drink. There are several variations, but this recipe was given to me 30 years ago. This recipe was once served at a Monterey, California bar called “The Clock Garden Restaurant”. I’ve tweaked it a bit, and I think I’ve come very close to replicating it. Don’t skip buying Orange Flower water— it’s a classic ingredient.

    Recipe #443088

    This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.

    Recipe #397335

    This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. My Mutti taught me how to make these when I was a little girl. Unlike other recipes I've seen, our family never included onions (too overpowering) nor did we add nutmeg to it. There isn't an exact measurement to making these-- only guidelines. If you can't find semmels (hard rolls only) then a loaf of French bread can work. You want the bread and wet ingredients to bind together easily, but you don't want them super wet. For a step-by-step tutorial, visit my foodblog at: http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html

    Recipe #397326

    California Grill masters pride themselves in cooking tri-tip with oak wood. This takes a lot of time, and I don't have oak wood readily available. It's not cheap! When I found this recipe in an issue of Cook's Country Magazine (part of the Cook's Illustrated family) I knew I had to make this. Forget BBQ sauce... this is an amazing recipe! Cook's Illustrated adapted this recipe where you used wood chips, soaked in water. You grill the tri-tip, seasoned only with salt & pepper (the Santa Maria way) and-- towards the end-- you add the wet chips to the coals to give a smoky flavor to the meat. I'm telling you, if you love to eat red meat-- this is to die for! Seriously, it's worth trying.

    Recipe #390048


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