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Recipes influenced by my German/Austrian heritage, funny cooking videos, chef stories from my Alaska lodge kitchen, foodie news and commentaries
Before we take a closer look at how to use a kitchen knife in the following mini video course from the Rouxbe Online Cooking School, let’s discuss a few essential points about the second-most important tool (next to the hands) of a chef. Keep (read full article)
Here is how to make a simple pesto recipe in a food processor. Watch the video and then read on as we talk about pesto recipe variations and how you can use them for fabulous appetizers and for main course enhancements. Rouxbe Online Cooking School (read full article)
Friends, this is exciting news: The Rouxbe Online Cooking School opened its entire site with 1,000 state-of-the-art videos with recipes, cooking tips and techniques for a FREE 2-week full access pass to you – my readers! I am currently enjoying (read full article)
I just made my most nutritious breakfast recipe ever! It was fabulously tasty, and I want to tell you all about it. I call it “Dr. Kracker Migas”. It’s kind of a free-form version of a migas recipe, but instead of corn tortillas I u (read full article)
Real food is hard to find among heat-and-serve convenience products from the supermarket. We owe it to our families and to ourselves to cook more at home. It’s quicker, easier, more fun and much healthier than we might think! How To Cook Real F (read full article)
Dumplins is my affectionate nick name for what I consider one of the best dumpling recipes for German bread dumplings – perfectly fluffy for sopping up a delicious sauce. It’s a fairly easy dumpling recipe, once you’ve made it a cou (read full article)
The Bavarian Bistro is a new German restaurant concept in Austin, Texas offering authentic Bavarian Food To-Go. The grand opening is scheduled for the latter part of May 2010. Please stay tuned to this blog for last-minute updates and the final locat (read full article)
Rouladen are one of the most popular and tastiest German dishes. Rouladen are made from tenderized slices of beef filled with pickles, mustard, bacon, and possibly onions, garlic, carrots, and a variety of regional custom ingredients. These wonderful (read full article)
Rouladen are one of the most popular and tastiest German dishes. Rouladen are made from tenderized slices of beef filled with pickles, mustard, bacon, and possibly onions, garlic, carrots, and a variety of regional custom ingredients. These wonderful (read full article)
The newest member of the eclectic community of Austin, TX restaurants – Ilsa’s Kitchen near Spicewood, TX – features a truly authentic array of Bavarian specialties. Here are excerpts of the current lunch, dinner and dessert menus&# (read full article)
Our new Bavarian restaurant, “Ilsa’s Kitchen”, is now open and running. Several guests have already become regulars. A Grand Opening is planned for the end of February. Ilsa's Kitchen Dining Room Find more info about opening hours, (read full article)
After several weeks of remodeling work and kitchen design, Ilsa’s Kitchen Bavarian Restaurant & Market is scheduled to open on December 28th. Ilsa's Kitchen Bavarian Restaurant & Market It will be a “soft opening” with a G (read full article)
This is the first post in a (possibly very long) series about the opening and operating adventures of “Ilsa’s Kitchen – Bavarian Cafe and Market”. Several weeks ago, a group of investors approached me with the question: Would (read full article)
George “Dr. Kracker” Eckrich teaches us his very special method for what he calls a “killer focaccia”. This is easily the best focaccia bread I’ve ever tasted! The use of German “Breaddrink” (you may substitu (read full article)
George “Dr. Kracker” Eckrich teaches us his very special method for what he calls a “killer focaccia”. This is easily the best focaccia bread I’ve ever tasted! The use of German “Breaddrink” (you may substitu (read full article)
In yesterday’s post, we talked about focaccia bread recipes and a time-saving way to develop a flavorful sourdough starter. Before we continue with the actual method of how to make focaccia, let’s take a quick look at the history of focac (read full article)
In yesterday’s post, we talked about focaccia bread recipes and a time-saving way to develop a flavorful sourdough starter. Before we continue with the actual method of how to make focaccia, let’s take a quick look at the history of focac (read full article)
There is focaccia bread – the dry, flavorless loaf with lots of salt and garlic, and maybe a few burned rosemary leaves, which you get in most restaurants. And there is FOCACCIA – the piece of culinary art. A masterfully executed loaf of (read full article)
There is focaccia bread – the dry, flavorless loaf with lots of salt and garlic, and maybe a few burned rosemary leaves, which you get in most restaurants. And there is FOCACCIA – the piece of culinary art. A masterfully executed loaf of (read full article)
There is focaccia bread – the dry, flavorless loaf with lots of salt and garlic, and maybe a few burned rosemary leaves, which you get in most restaurants. And there is FOCACCIA – the piece of culinary art. A masterfully executed loaf of (read full article)
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