Green Bean Salad with Slow-Baked Tomato and Goat’s Cream Cheese

1409.2_4_2I cannot write too much about this dish before actually giving you the recipe, since you have to make this rather quickly. Firstly, because it is utterly delicious, and secondly, because this dish depends on all its components being at the height of their existence: in absolute high season. And let me tell you: winter is coming (I was woken up by crows shouting this morning – no kidding). At least these last days here in southern Germany: I have started to put on a jacket again and I am wearing thick woolen socks as I’m writing this. So: Get to your nearest farmer’s market, harvest everything you need, and treat yourself to this plate of summer. Continue reading

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A Culinary Journey Through the World and Time – and a Peach & Goats Cheese Salad

1409.1_coverAfter just over two weeks of the laziest and most relaxing Mediterranean summer holiday, with a total abstinence from every form of electronic communication and digital devices, I do feel a bit out of practice as I sit down at the little table on our balcony to share some memories (and a recipe) of my summer vacation with you, an old (ancient!) laptop before me (when have I last used this thing?!), a glass of chilled blanc de noir next to it, and the last hours of sunlight (and the last 40% of battery) ticking away. Continue reading

“Summer Of Supper” in Cologne and Stracciatella Cheese with Barbecued Apricots & Tarragon

coverLast Friday, I took the cooking out of my home kitchen and joined my friends from the Frankfurt/Cologne based supper club Ceci n’est pas un restaurant for the wonderful Summer Of Supper event in Cologne. Six supper clubs (sort-of underground nonprofit pop-up restaurants run by ambitious amateur cooks) were invited to each host a dinner night for 30 people. We cooked a summer-celebration 5 course supper menu for a mixed and merry food loving crowd, and boy (or girl or other) – did we have a great time! To start the evening off, I made a dish based on my homemade Stracciatella cheese, which you should absolutely try and which I will tell you how to make below (where I will also tell you about a ‘hidden bonus track’ in the recipe…). Continue reading

Raw Chilled Pea & Coconut Soup with Tarragon

Raw Chilled Pea & Coconut Soup with Tarragon @ bragnbutter.wordpress.com

Whenever someone asks me what my ‘most favorite dish in the world’ is, I’m really just baffled by this question. How could anyone have just one favorite dish?! How can you compare, say, sticky Korean ribs, a moist and glistening risotto milanese and braised lentils? Exactly. I just love eating. In general. Which means I basically love every food, cuisine, ingredient, style – as long as it’s well produced and prepared, tasty, and fits my cravings. And cravings (I am not telling you anything new here, I know) can take you to weird places. Such as the place where I am preparing a cold soup that is downright able to save the world (according to other people’s standards or wild imagination): it’s simple, quick, raw, vegan, gluten-free, dairy-free and – wait for it – really delicious at the same time. You wanna come to my weird place? Follow me!

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Torta di Ricotta with Rosemary, Honey & Pine Nuts (#50ShadesOfCake pt. 03)

1402.4_coverWhen it comes to cheesecake, everything in me balks at simply posting a recipe and calling it a day. I just can’t. Cheesecake is serious business. We need to talk about it. But before I lose myself in an exercise in cheesecake catechism below, let me just quickly tell you that today’s post is a luscious ricotta cake with toasted pine nuts, rosemary and honey. Actually, you might rather call this a ricotta bake than a ricotta cake, since it doesn’t have a crust and it contains no flour whatsoever: Just the pure, immaculate milkyness of the ricotta, a few eggs, and the aforementioned aromatic additions. The pine nuts provide some tender bite and a savory hint, which together with the woody freshness of the rosemary and the aromatic sweetness of honey takes you straight to a forest in summer. I chose Italian flavorings as a nod to Sicily, where ricotta cakes are very popular. And I chose the Italian naming because it allowed me to not call this cake a cheesecake. Why this should be an issue? Well… Continue reading

Lonesome Lentils & Solitary Pleasures

1401.3_coverSome people say everything tastes better with bacon. For others it’s chocolate. For me, everything tastes better with – well, okay, butter of course, but I’m trying to make a different point here – with company. Eating is a profoundly social activity and I am a very social eater. I hate eating alone, even if it is the tiniest snack (my snacks are never tiny, but anyway). Apart from the actual eating (which I love), I so much enjoy the talking, laughing, caring for each other, and spending time together, that sharing a meal is as well. However, every now and then, a solitary supper all by myself, cuddled up in bed with a bowl of spoonable goodness can be a true solitary pleasure.  Continue reading