Week 14: Germany

Germany
Germany

I don’t know why it took me so long to recap Germany when it was probably my favorite dinner to concept thus far. There were so many fun elements and I have a LOT of tips this week.

Germany was actually a long time in the making because I had to prep the sauerkraut about a month in advance. I’ve made sauerkraut a few times before- in fact I once had a new roommate move in while a batch was fermenting on the counter. She immediately thought I was strange but soon came to understand it was just the beginning of my odd personality. For our Germany dinner I wanted to make two types of sauerkraut- green and red. I thought it would make for a beautiful plating and we could compare the different flavor profiles of the cabbage. So back in November of 2015 I made a batch of sauerkraut. It failed. Then the day before I left on my honeymoon in December I made another batch. It also failed. In February I decided to try again. I only succeeded with the red batch and I called it a success. So what happened? Continue reading

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Week 8: Belgium

Stroopwafels warming over coffee
Stroopwafels warming over coffee

Originally we were going to skip this Sunday, being the Sunday before Thanksgiving, but we had been on a roll. The night before we celebrated “Friendsgiving” with a little bowling and dinner at Tommy’s Joynt. So we decided to roll the fun into a Brunch! Brunch = waffles = Belgium. Easy. Done. Everyone meet at 10AM. Continue reading

Week 4: Ireland

Beer Floats
Beer Floats

Although I didn’t grow up over celebrating all things Irish, my parents gifted me with an unmistakably Irish name- Kelly O’Brien. Everywhere I went my friends parents and grandparents would ask in various accents “are ye Irish?”. I loved it. It gave me a connection to my ancestors and an identity that I was proud of. For the holiest of Irish holiday’s, St Patrick’s Day, my dad used to cook Corned Beef and Cabbage. He didn’t cook it every year, but he did cook it often enough to know it’s not my favorite Irish dish. When we set out to cook traditional Irish food I knew I wanted to go with the dish that is comforting, uncomplicated, and family style; Shepard’s Pie. Continue reading

Week 3: England

Grease fest
Grease fest

“Oh shoot 1 gallon of frying oil isn’t enough to do this right. Do you think you guys can get another gallon of plain old vegetable oil?” -Sergio

OH YES, yes we can. Week 3 and we’re on to England where I hear the food usually comes in one color- fried. I’m going to realllly tip my hat to Sergio this week as Bill and I were driving down from Tahoe and didn’t have time to prep something ahead for dinner. BUT we were able to pick up some very important and very British sustenance- beer. Bill and I stopped in two Tahoe Breweries to fill up two different growlers. In case you are my father and don’t know what a growler is (even after showing it to him he was still confused), it is a vessel to hold the magic potion of beer. Please see picture below for clarification. California actually has had but it’s hazy, an odd law stipulating that breweries may only fill beer in a growler bearing their own logo. This leads to certain people hoarding numerous growlers in their home. I’m not naming names or anything. In Truckee, at 50/50 we found a nice, thick English style beer called Donner Party Porter. Seeing as we were about to stuff ourselves silly, I believe the name suited the occasion. Just up the road at their tasting room, we picked up a seasonal IPA from Tahoe Brewing Company. Both styles of beer originated from England. Continue reading