Frankfurt Green Sauce

This dish is the perfect compliment to apfelwein. The color is beautiful. Almost disgustingly so. It is a simple. light dish perfect for the approaching hot weather. It was Goethe's favourite dish some believe invented by his mother.

The recipe I used is from Epicurous. The recipe calls for quark, which is a type of white soft cheese used in many dishes in Europe but is not so common in the United States. This recipe gives you the option of using ricotta which worked really well for me.






Ingredients:
Herbs needed
•Parsley (Petersilie)
•Chives (Schnittlauch)
•Pimpernell (Pimpinelle)
•Borage (Borretsch)
•Chervil (Kerbel)
•Sorrel (Sauerampfer)
•Dill (Dill)
•Garden cress (Kresse) Less important are:
•Tarragon (Estragon)
•Melissa (Melisse)

2 cups Quark or Ricotta
1,5 cup sour cream
1 cup Yoghurt
2 Spring Onions
1 table spoon mustard.
1 table spoon Lemon juice
Salt, Pepper

Preparation: For the right mix of herbs it needs a bit of trying. In Frankfurt, GER you can get the herbs in the supermarket.Rinse the herbs thoroughly, mince them (except for Chives and Spring Onions) in the mixer with the other ingredients, or mince them with a big knife. Mince the onions and chives or cut them in to tiniest dices. Mix all together in a bowl and give it the final taste after one hour in the fridge.
Read More http://www.epicurious.com/recipes/member/views/FRANKFURT-GREEN-SAUCE-50033853#ixzz1IcTvacjl

Like I said, simple. I used a food processor to mince the herbs and to blend the sauce nicely. The total amount of herbs used should be somewhere between 2 1/2 and 3 cups. You can play around with the herbs to get your desired taste. I use a lot of dill. Hard boil a few eggs and boil some potatoes. Once cooked, peel the eggs and let them cool for a few minutes before cutting them in half and pouring the sauce over them as well as the cooled potatoes. I cooked some red cabbage as a side dish this time. It also makes for a delicious sauce for schnitzel.

APFELWEIN

What is the difference between Apfelwein and hard cider?

EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein.”

Apfelwein is delicious. Having Celiac Disease, and therefore not being able to drink beer has never bothered me. Not being able to drink apfelwein after moving out of Germany did. Thankfully there is an amazing website which has an incredibly easy (and naturally gluten free) recipe to follow.

http://http//www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

Everything you need to know you can find on this site.

Make your own alcohol!

Highly, highly recommended...

CEVICHE/CEBICHE/SEVICHE

After living in Germany for several years, I really came to miss the taste of Latin American cuisine. Black beans, avacados, mole, and yucca were things I had on a very, very rare occasion. A special treat I gave myself when finances allowed, and one of the few things that caused me to miss the U.S. and remember and appreciate the diversity of the country.
Ceviche is a new thing for me.

Though the origins of Ceviche seems to be a disputed one, what I'm sure we can all agree on is the fresh, clean, delicous qualities this dish possesses. There are many different variations of Ceviche, I first tried the Mexican variation of Ceviche from one of the many food trucks in Los Angeles. I have slightly adapted that version below...

1 lb shrimp (peeled and deveined)

3 lemons

4 limes

1 small cucumber

2 medium tomatos(definitely optional)

1 cup cilantro (chopped)

1 red onion

1 avocado

1 serrano chile pepper
salt and pepper

1. The traditional way to prepare Ceviche is to have the limes and lemons "cook" the shrimp. This calls for a few hours set aside to let the shrimp soak in the juice. To speed up the process, I chose to first drop the shrimp in boiling water for 30 seconds. This gets the cooking started but does not let the shrimp get rubbery.

2. Then I cut up the shrimp into smaller pieces, put them in a bowl and then pour the juice from the lemons and limes over them.

3. Chop the tomatoes, cucumber and onion and mix it in with the shrimp.

4. Next, mince the serrano pepper and add that as well as the cilantro to the shrimp.

5. Salt and pepper to taste and place the bowl in the fridge to marinate for at least an hour.

6. Finally, chop up the avocado and mix in.

I usually eat it with Mission brand Tostadas (http://gluten-freebrands.blogspot.com/2009/05/corn-tortilla-chips.html) or just by the spoonful!

Here is a great link for different ceviche recipes.....

http://www.cevicherecipe.org/

Make sure to check out the Peruvian style ceviche, actually, make sure to check out all the comments people left about this recipe. It really shows you how passionate people are about their Ceviche!

Having been diagnosed with Celiac Disease nearly 3 years ago, I have seen this little known illness become an increasing problem in many people’s lives. From gluten sensitivity to gluten intolerance to Celiac disease, more and more people are having a harmful reaction to this tiny, glue-like protein found in wheat, barley, rye and possibly oats. There are many advantages to a world where awareness to gluten and its potentially adverse effects are known. The problem, as I see it, has to do with the solutions to this ailment found in our supermarkets, often in our doctors’ offices and most problematically, in our media. To me it seems as though there is this idea being pushed that gluten free means healthy. For those with Celiac, it does mean your body will once again get healthy and heal itself from the harm gluten has caused it but it is not automatically mean a healthy diet. Pizza is not great for you whether it is gluten free or not.
Shortly after I was diagnosed, someone recommended I watch “The View” since one of the hosts, Elizabeth Hasselbeck, has Celiac Disease and had been talking about it on the show. The segment I saw consisted mostly of her and another actress speaking with, or rather interrupting, Peter Green, a well-known doctor at the forefront of this disease.
The part that I want to focus on is what happened at the end of the segment when a cart was wheeled out, displaying foods you can and cannot eat when allergic to gluten. They started with the obvious wheat, rye, and barley grains while also pointing out the not so obvious products with gluten hidden in them like soy sauce, bbq sauce and Rice Krispies. They then moved on to the substitute foods like gluten free bread, waffles, pizza and finished off with a variety of gluten free cookies.
Where were the fruits and vegetables? Or the meat, fish and rice?
I am the first to admit that sometimes you need some of those gluten free cookies or breads. I just don’t want the emphasis and discussion about this disease to be about all about the new gluten free products on the market that act as substitutes for the gluten filled foods we were once used to.
Food’s role in American life is a conflicted and disturbing one; from millions of obese citizens to millions affected with eating disorders; most people’s relationship to food needs re-evaluation. I hope for most diagnosed with Celiac disease, the strict change in diet marks a break with some of their former, poor eating habits. There is already too much of a reliance on processed foods, which are often unhealthy, whether gluten filled or gluten free. Not all of the special gluten free products are unhealthy, but what I want to stress is that this idea of replacing the old gluten filled foods with the gluten free variety can be problematic.
We seem to have forgotten that we have always lived in a world full of naturally gluten free food. What I want to do with this blog, which most blogs about this disease overlook, is to remember and explore this idea of naturally gluten free food and recipes, emphasizing the fact that while we have to be very aware of the food we eat, there is a lot that we can eat that is not tailored to be gluten free. Recipes in general can be very extensive with seemingly never ending lists of ingredients. Gluten free recipes are even more exhausting and often very expensive. The recipes I post will be from a variety of sources; cookbooks, magazines, restaurants, friends, and some of my own, not necessarily meant for a gluten free audience, but naturally gluten free nonetheless.
As hard and frustrating as a gluten free lifestyle can be, I think being diagnosed with this disease should be a health check, pushing you to eat healthier and enjoy food again. Since the cure to this disease is solely based on a strict change in diet, we should really embrace a new world of food.