Beef Broth or Rindsuppe or First Autumn Weekend

I don’t need calendar to tell me autumn’s arrived. As soon as I start craving sauerkraut and beef broth I know that time of year is here again. Talk of archetypes, these two are certainly typical autumn and winter foods in our household. So, I listened to that inner voice when shopping yesterday at farmers’ market and we stopped at the butcher’s for a nice cut of beef. Sauerkraut on hold for now.

A serving of beef broth with semolina dumplings
Beef broth (Rindsuppe or Tafelspitzsuppe) served with semolina dumplings

Beef broth to me is a go-to heart and soul warmer. Continue reading “Beef Broth or Rindsuppe or First Autumn Weekend”

Late Summer in the Kitchen: Figs & Peppers

As much as we might be sorry for summer being gone, this is a good time of year: it’s a rewarding combination of abundant produce and moderate temperatures. Truth be told, with all the raging heat waves this summer (four? five? I lost count.) I didn’t get to cook much. Too hot is simply too hot.

A plate of trimmed and cut figs ready to adorn the galette
Figs getting ready for their perfomance in fig galette

When the heat persists it’s best to resort to ice cream or slush, cold drink and dreamy shade. And spare your energy. Continue reading “Late Summer in the Kitchen: Figs & Peppers”

Summer Barbecue Food

Come summer I start rooting for barbecue. We both love any kind of barbecued food from delicious meat in Sarajevo to wild-caught fish in Istria  where we have our summer retreat.

We’re not known to be early birds so we might come to fishmongers’ too late to be offered a vast selection of daily catch. When there’s no fish (or squid or prawns or scampi) to choose from we turn to butchers’ instead. Continue reading “Summer Barbecue Food”