Why hello there, friends! It’s been quite some time since my last post, hasn’t it? I’m starting to feel a little more settled now here in New York. Things have been a rollercoaster to say the least. The kind with plenty of climbs and drops–stomach in your mouth kind of drops. That’s about the best blanket statement I can come up with to keep from writing a short story. Maybe I’ll do that as a side project! Actually, aside from my full-time job I’ve got a few side projects up my sleeve. Since my last post a few exciting things have happened. The iPad magazine I write for finally launched! So all of you readers with iPads out there, I highly suggest you check out “JNSQ“! It’s the first independent, multimedia style magazine for iPad. I don’t have an iPad (yet) so I haven’t had the chance to see it in action. If you do download it, don’t forget to write a review! We’d love to know your feedback.
I’m also in the process of revamping a menu for a cafe! It’s a funny story how it happened, but it was in typical New York fashion. Let’s just say that I talk a lot, which has led me to some pretty awesome opportunities. Open attitude + friendly people… that combination can lead to many things!
Now let’s see what food combinations can lead to…
- Arame seaweed + tofu + radish + carrots + sesame oil
- Arame + rice + rice vinegar + carrots + sweet potato + cucumber + radish + pickled ginger + avocado + sesame oil and seeds
I thought of what I would put in my ideal sushi roll and just served it as a sushi bowl.
Sautéed mushrooms and kale with kombu (another seaweed) served with…
- Not quite “mystery meat”
I had been wanting to make Happy Herbivore’s ‘Hippie Loaf‘ for a long time, and I finally got around to doing it. This was such a satisfying and extremely easy recipe. I made a little change by using cornmeal for flavor instead of brown rice flour.
- Tahini + Tofu + Chickpeas = …
Gena’s recipe for ‘Tofu Tahini Scramble‘. Some time around summer I fell in love with tahini, and I still hold true to it. It’s such a versatile ingredient that you can enjoy for sweet or savory bites. I’ve made this one a few times with different variations, and I must say that each time it just gets better and better. I’ve made this dish without hummus on hand by using mango chutney or homemade BBQ sauce instead.
- Bread + Pear and Hazelnut Spread + Homemade Nut Butter + Dark Chocolate for nibbling
- Bits of hazelnuts and chunks of Bartlett pears
I rediscovered this unopened spread when I was cleaning out my parent’s cupboards. Usually I don’t forget about things when it comes to a kitchen, but for some reason the jar of Oregon Growers + Shippers Pear & Hazelnut Spread that I had purchased over a year ago at Dean & Deluca went off my radar. Well, at least it was a preserve that had temporarily left my memory. Wondering about that homemade nut butter?
- Spiced Macadamia and Brazil Nut Butter
I used ginger and cinnamon as the spices, and mostly brazil nuts for this addictive recipe. Don’t consider that a warning because this nut butter is definitely not evil.
On another note, I hope that you are all well, and I would love to hear from you! I know it’s been awhile, so here’s a question to get the conversation going again:
What are some of your favorite combinations (not limited to food)? Could be color, numerical, names, what have you!
Is the magazine only available on iPad? I would love to check it out, but I don’t know how to access it! (I only have a Macbook)
By the way, it’s my first time hearing about an online magazine of such. It definitely looks fascinating!
p.s. So you’re staying in NY now? I thought you were going back to Germany, no?? Maybe I missed smth in between
Yes ma’am! I was thinking about New York, but I wasn’t quite set on anything. C’est la vie
p.s. the magazine is only available through iPad :
Hello! “Goddess of the feast,and merriment.”This is the first time I’ve written anything on any site in a while.Sounds like New York has taken to you like all your readers,passionately.I just wanted to say looking at the your dishes makes me happy.The plethora of colors is a delight to the eye!Somewhat like the radiant gardens one passes on a hot summer day were the sun glimmers off of every shimmering,luscious,blooming flower and plant.Now,if only, I could have a taste of one of those succulent plates.Oh yeah!My favorite combination is.Listening to Tool (the band,,just in case you don’t know them),Fastforward…………So Tool,Then Pavarotti,followed by,Clutch,all this with a cold beer in hand,while sitting by the water.You didn’t say how long the combination could be….Anyway thank you for this post.P.P. I hope to have a post coming soon!(cheap little PLUG haha.)May all your dishes be flavorful,and all your feasts be full of laughter! PeCuLiArPoTaTo…..Goneeeeeeeeeeeeee!
Welcome back lady! Good to hear from you again.
I think one of my favorite combinations is music and cooking. I love just being alone in my kitchen, picking music that suits whatever mood I’m in, and chopping up some vegetables…it feels strangely zen. The other night it was my Bon Iver Pandora station with curried potatoes and cauliflower.
Oh lovely Katharina! I see you’ve been cooking lots!! I’m pretty jealous. That hippie loaf looks pretty remarkable. As does the pear-hazelnut spread. And I’m so happy to hear that you’ve just been exploring and finding your groove in New York – that menu project sounds right up your alley. Btw, I’m coming to NYC this weekend I think!!! Are you free Friday night or Sunday morning?! Let me know – I’m still trying to arrange logistics so let me know what your plans are so I can coordinate!
Katharina-
I certainly love combinations and find yours quite interesting. I like the venture toward things Japanese but I personally do not have a taste for tofu.
I am totally om board with your use of seaweeds but I am intrigued especially with your use of kombu. How do you use it? I mainly have used it in soups where you remove it before serving, just leaving the umami. I must confess that I munch on what I remove!
Combinations:
Hazelnuts and coffee.
Coffee and cream.
Cream and peaches.
Peaches and pears.
Pears and hazelnuts.
Hazelnuts and coffee.
I feel like I’m going around in circles!
Jim
make that “on” board
Jim
I’ve used it in stir-fries, sautés, and also when cooking beans
I’ve actually attempted eating it straight from the package but it’s verrrry tough!
Heads up for one of your combinations showing up in my post! Besides the preserve I posted in this one (pear and hazelnuts are sooo yummy together).
mmm that nut butter looks great! fave combos are chocolate +almond butter, vanilla & cinnamon, wood & stone, lace & linen, radiohead & geometry.
Pingback: Indian Summer | Katharina’s Food Adventures