A few years ago, I found a recipe on Epicurious, that was basically like the recipe I’m about to post here. (I have since made a few substitutions.) So the second time I decided to make it, was on the day that my in-laws came to our new house, after we got married. It was only my third time of meeting them (once after our engagement, and then on our wedding and then this third time) so trying to be extra efficient, I started prepping all my ingredients in the morning so that we could just put it in the oven after they arrived from the airport. Easy Peasy, Lemon Squeezy. Right?
Jeanette - Off The Cuff
- Off The Cuff
- Blogger at: http://offthecuffhome.blogspot.com and http://offthecuffcooking.blogspot.com -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.
Monday, March 21, 2011
Tuesday, March 8, 2011
My husband and I recently celebrated our anniversary by going up to the quaint Bavarian-themed tourist town of Leavenworth, located in the Cascade mountains in Washington State. Clearly, with the Alpine menu options that are prevalent, we had to do at least one “authentic German” meal. So we had schnitzel, with red cabbage sauerkraut, and egg noodles with mushrooms. Now back in the day-to-day of normal life, I thought we would try to recreate that meal (all but the red cabbage sauerkraut which I didn't have...) to take a bit of Bavaria back home to us.