If you say "Marcella Hazan's pastas sauce" although she has many, this is the one everyone will immediately think of. Three ingredients. Perfection. Tomato Sauce with Onion and Butter. The name is the recipe.
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“If this were a still life its title could be ‘Chicken with Two Lemons’ "
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This year I am continuing working through Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek. Waterzooi and a Salad from the Ardennes made up our dinner for this year's Belgian GP.
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This is a simple bright salad with the extra crunch of toasted croutons and a kick of garlic.
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These hit all my dessert buttons too. Not too sweet, flaky and soft, texturally interesting with the filling of ground nuts, and great with coffee.
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For Hungary I perused a number of books, but Flavors of Hungary by Charlotte Slovak Biro was the clear winner. I found a lot of little gems in this cookbook. Including lovely recipes for Chicken, Potatoes, and Peas. A perfect trifecta in my world.
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A clean drinking, on the sweeter side, aperitif.
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For this year’s race, we made some Hungarian classics from a local library find, an excellent 1970's Hungarian cookbook: Flavors of Hungary by Charlotte Slovak Biro.
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Complex, yet versatile, a fantastic foil to the hearty richness of german brats and potato salad.
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Bacony, tangy from mustard and vinegar, deliciously warm melt in your mouth potatoes.
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Thinking about Germany always makes me immediately crave brats. I know there is more to their cuisine than that, but who am I to deny a craving?
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Tea cake, perfect for afternoon tea, breakfast, or dessert. Bright and citrusy. Super delicious.
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Versatile scones, simple to put together, and brilliant with a cup of coffee.
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Afternoon tea is a great excuse to eat tiny sandwiches and all the sweet things to your hearts content.
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A simple salad with a bright vinaigrette, perfect alongside a hearty dinner of gnocchi and mushroom ragu.
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This cake is not the usual fluffy, soft-crumbed, moist, birthday cake I am used to. It has much more complexity, density... and flavor, if we're being honest.
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For Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in.
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Though complicated and a little scary they were completely worth it for the steaming soft interior and the shatteringly crisp exterior. With a hot cup of cafe au lait and a French Grand Prix to watch, these were heavenly.
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A few of my favorite cocktails have french origins. Simple, refreshing, and elegant.
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