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Austin, TX

about me:

Born and raised in Munich, Germany. Immigrated to the US in 1981. Graduated from Le Chef in Austin, TX, in 1993. After restaurant and hotel work, started own business, Sweet Venus Delights, in 2001. Created Agasweet brand flavored agave nectar in 2004. Currently building a new restaurant concept, Chef Keem's Bavarian Bistro, in Austin, TX.

favorite foods:

Leberkaese, veal bratwurst, pork roast, schnitzel, rouladen. Quality ice cream, apple pie, Linzer torte or cookies.

Keem's Koho (Salmon) Kookery

Keem's Koho (Salmon) Kookery

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My 11-year seasonal gig as the executive chef of the Driftwood Lodge in SE Alaska taught me a thing or two about cooking wild silver (coho) salmon. A very quick and easy way is to simply roast the fillet - bones in and skin on. Removing the bones from a fresh fillet can be cumbersome and rip the flesh. Eaters should be careful anyway because you might have overlooked any small bones. So, why not leave them all in for much easier removal at the dinner table. Fish cooking is easy because you can check on the degree of doneness without releasing any juices (as it is the case with a beef roast). Open the fillet with a fork or spatula and look for the very center to be still somewhat glistening and deeper in color than the surrounding flesh. That's when you remove the fish from the oven, cover loosely with foil, and let rest for 8 to 10 minutes before serving. The carry-over heat will finish the fillet to perfection. Never overcook fish, it will be dry and tasteless. Undercook it a bit and let the resting period do the finishing.

German Bread Dumplings

German Bread Dumplings

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This is a straight-forward version of the classic German bread dumpling recipe...but with a twist! I discovered a "secret" ingredient that makes this recipe foolproof... A common difficulty with any kind of dumplings is to get the right consistency, so they won't fall apart during boiling. Make them too dense - they're no good eating. Make them too tender - they'll fall apart! When I experimented with the addition of cracker meal, I discovered that you have a lot of flexibility with the amounts of the other ingredients. Just make sure you add enough cracker meal and the necessary amount of warm milk to make a really sticky mix that forms a dense, heavy 'baseball' in your wet hands. Then you shouldn't have to worry about the falling apart issue. In any case, you'll get a better dumpling if you use stale hard rolls or french bread instead of challah-type bread or toast. Tip: Slices are better than bread cubes. They provide a better structure for the sphere shape.

Chef Keem's Tres Leches Coconut Macaroons

Chef Keem's Tres Leches Coconut Macaroons

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I am terrible. The popular coconut macaroon/condensed milk recipe found on shredded coconut bags was not rich enough for me. So, a few years ago, I set out to create the most sinful version I could come up with: I added heavy cream and sour cream to the standard recipe. And for an extra little twist I used Mexican vanilla instead of the regular extract. Now we had three milks in the recipe - condensed milk, cream, sour cream - and, voila!, a tres leches version was born. The sour cream adds another benefit aside from more richness: it solidifies through baking and provides a bit more structure to the cookie. After cooling, you might want to dip the macaroons halfway (or all the way) in melted chocolate. Use a good-quality dipping chocolate, not that nasty almond bark, ok?

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    Theresa111 wrote:

    When did you leave Alaska? Nice to see you again.


    clouda9 wrote:

    Hey Chef....nice to find you here! SWAH!


    Theresa111 wrote:

    I received my new Happy Chef jacket today. I used the link from your site. Thanks.


    Theresa111 wrote:

    Greetings Chef Keem! Welcome to Half Hour meals. We are honored to have you with us. Please share as many recipes as you want and to join us in discussions for some dinner conversations.


    chefkeem wrote:

    just did.

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