Two Lazy Fennel Salads

Sometimes I am too lazy to cook anything elaborate. Okay, most of the time. While my fellow acoronauts clearly excel in ingenuity, my strength lies perhaps in a knack for rapid assemblage of fresh ingredients.

The following two fennel salads take advantage of delicious summer ingredients available at the downtown open air market or at HIT, and require about 5 minutes to prepare.

If you've never chopped fennel before, it's easy, but you may wish to look at these instructions:
http://www.cookthink.com/reference/129/How_to_prep_fennel

Citrus Fennel Salad (Serves 1)

This salad is especially good in the winter, as the ingredients are readily available but have the bright, light flavors of summer.

Ingredients:

• 1 fennel bulb, chopped into thin crescents
• 1 tsp diced fennel fronds from the tip of the bulb
• 1/2 ruby red grapefruit, peeled & chopped into wheels or wedges
• 1 tablespoon cashews or almonds
• Sprinkle of tasty olive oil
• Sea salt & fresh pepper to taste
• Optional: Feld salat or arugula can also be added for additional vitamins
• *I find the fennel, citrus & olive oil combine to make a nice dressing. But you may like to add a little balsamic or white wine vinegar.

Instructions:
Chop, assemble, eat.


Strawberry Fennel Salad (Serves 1)

An aged balsamic vinegar with strawberries is a stunning match.


Ingredients:

• 1 fennel bulb, chopped into thin crescents
• 1 tsp diced fennel fronds from the tip of the bulb
• A handful of sliced, fresh strawberries (so good in Germany!)
• 1 tablespoon cashews, almonds or walnuts
• Sprinkle of tasty olive oil
• Sprinkle of balsamic vinegar
• Sea salt & fresh pepper to taste
• Optional: crumbled mild blue cheese or gorgonzola

Instructions:
Chop, assemble, eat.  

*If you're patient, you can slice & marinate the strawberries in 1-2 teaspoons of balsamic vinegar about an hour ahead of time in the fridge with a tiny spoonful of sugar.

**Strawberries & balsamic vinegar make an excellent dessert marinated with a little more sugar & served atop whipped cream or quark.



Now you know what I am eating most of the time for dinner.

Spinach and Tomato Polenta

This is one of my favorites from back when I had a real kitchen and can also be easily made within our acora cupboards. Thanks to the Moosewood cookbook for this one.

 

Recipe type: Main dish Grain

Cook time:  25 mins

Total time:  25 mins

Serves: 4

 

 

Ingredients

• 2 cups water
• 2 cups milk (we skipped the milk and just used water)
• 1 teaspoon salt
• 1 cup polenta cornmeal (polenta/ground cornmeal can be found at HIT in the natural foods/organic section by the produce)
• 1 cup grated Parmesan cheese (we used sheep cheese)
• 8 ounces fresh baby spinach (rucola could also work here)

FRESH TOMATO TOPPING

• 4 large tomatoes or 8 to 10 plum tomatoes (we used cherry tomatoes)
• 2 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 teaspoon dried oregano (feel free to use some of ours)
• 2 tablespoons balsamic vinegar (we have extra, so feel free to use some of ours if you don't want to buy your own)
• we added some cremini mushrooms and sauteed them with the tomatoes - I'd recommend it

Instructions

1. To make the polenta: In a saucepan, bring the water, milk, and salt to a boil.
2. Add the cornmeal in a slow, steady stream while whisking.
3. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
4. Meanwhile, prepare the topping:
5. Cut the tomatoes into wedges; in a saucepan on medium-low heat, cook the garlic in the oil for a minute; add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.
6. When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth.
7. Fold in the spinach, a couple of handfuls at a time, until just wilted.
8. Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

Buckwheat Salad with Mushrooms and Parsley Oil

 
Get ready, acora foodies. This is a tasty vegetarian side dish or main course, depending on your appetite. Takes about 50 minutes and makes 4 servings. It could easily be halved if you want to cook a smaller amount. We found buckwheat groats at HIT in the natural foods/organic section on the first floor (next to the produce section). Credit to FoodandWine.com for this recipe.




Ingredients

• 2 cups lightly packed parsley leaves (8 ounces), 1 cup chopped (we used 1 bunch)
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Salt
• 1 1/2 cups buckwheat groats (kasha)
• 1/2 pound each of shiitake and oyster mushrooms, stemmed, large caps quartered (we used 1 box of cremini mushrooms - probably could've used 2 boxes for the full recipe)
• Freshly ground pepper
• 2 tablespoons balsamic vinegar (we have extra, so feel free to borrow some from us)
• 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
• 1 garlic clove, minced
• 1 tablespoon dark soy sauce
• 2 large scallions, thinly sliced
• 1 medium fennel bulb, diced 
• we added sauteed chicken breasts for some protein

 Preparation

1. (Since we don't have a blender, we finely chopped the parsley and mixed it well with the olive oil. I don't think it's essential to blanch the parsley, though we did it this time.) Bring a saucepan of water to a boil. Prepare a bowl of ice water. Blanch the 1 cup of parsley leaves in the boiling water for 20 seconds. With a slotted spoon, transfer the parsley to the ice water. Drain the parsley, squeeze out the excess water and pat thoroughly dry. In a blender, puree the blanched parsley with 1/3 cup of the olive oil. Transfer to a bowl and season with salt. 
2. Bring a medium saucepan of water to a boil. In a large skillet, toast the buckwheat groats over moderately high heat, shaking the pan often, until lightly browned, about 3 minutes. Let cool slightly, then transfer to the boiling water and simmer over low heat, stirring often, until just tender but still holding its shape, about 5 minutes. Drain the buckwheat, spread it out on a large rimmed baking sheet (or cutting board or acora desk) and let cool to room temperature.
3. Meanwhile, heat the remaining 2 tablespoons of olive oil in the large skillet. Add the shiitake and oyster mushrooms and season generously with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until the mushrooms are golden brown, about 5 minutes longer.
4. In a small bowl, mix all but 1 tablespoon of the parsley oil with the balsamic vinegar, lemon juice, garlic and soy sauce.
5. In a large bowl, toss the cooked buckwheat groats, sliced scallions, diced fennel and the 1 cup of chopped parsley with the dressing; season with salt and pepper and transfer to a platter. Top the salad with the sautéed mushrooms and drizzle with the remaining 1 tablespoon of parsley oil. Serve with the lemon wedges.

One Serving 341 cal, 26 gm fat, 3.8 gm sat fat, 24 gm carb, 5 gm fiber.

Brave acoronaughts, I Present You Lasagna

Lasagna, that requires a Backofen, right? Truly this delectable dish is one the poor acoronaught must abandon distraught. But I was foolish enough to try. Or rather I was wise enough to bring along a grad school favorite, The Best 30 Minute Recipe, which includes many cook in the sauce pastas, including one intriguingly called, Skillet Lasagna.

The rest was "ganz einfach." Seriously, this thing is easy cheesy and cheesy delicious.

.5 kilos Gemischt Hackfleisch (Rindfleisch und Schweinfleisch)
2 garlic cloves-chopped
1/4 teaspoon red pepper flakes (I skipped)
6 ounces lasagna noodles (I totally guessed, it's probably about a 1/3 of a package)
2 HITMarkt brand JA! tomato sauce cardboard containers
1-2 cups water
Grated mozzarella, or a packet of Gratinkäse if you can't find it (you can't)
Packet of grated parmesan (I substituted Gran Padano)
Ricotta cheese, one little tub
Fresh basil

Now the recipe is for "skillet lasagna" but if you use a skillet you stovetop will probably end up looking like mine did. So I'd suggest using your big pot.

Brown the meat on high heat, breaking up the big pieces, until the fat renders, about 3-5 minutes. Drain as much fat as possible given your dismal cooking conditions and your risk aversion to meat fat burns.

Stir in garlic and pepper flakes if your using 'em. Maybe some salt and pepper too. Cook on high heat briefly until fragrant.

Break lasagna noodles into skillet and pour in tomato sauce. The original recipe called for 2 cups of water but I only used one due to the fact my skillet was already quite full.

Cover the skillet or pot and cook for about 20 minutes on a vigorous simmer until the noodles are tender.

Remove from heat and add cheese, half the mozzarella (Gratinkäse) and parmesan (Gran Padano). Dollop big spoonfuls of ricotta on top and cover with rest of cheese. Cover and let sit for a few minutes for the cheese to melt.

Sprinkle chopped fresh basil on top and serve.

Paella? Kein Problem.

Those who know me know that I am not the chef of the household. So it was with some trepidation that I chose for my acora-dinner debut something I've never made before: Paella. Thankfully my concerns were unfounded: This recipe is both acora and amateur friendly.

Please take a moment to observe the picture above. These are your ingredients [from l-r]: 500g "risotto" rice, 1.5 cups frozen peas, 1 can of artichokes, 2 cups white wine (Achtung! this recipe will not afford you enough wine to drink before, during and after cooking as well as to add to the recipe itself, so please do plan ahead), 4 tbsp olive oil, 3 packets of pre-peeled and pre-cooked shrimp and, finally, the thing that makes Spanish cooking Spanish cooking: chorizo (300g).

They slice cheese and meat in Germany thin, so if you like your chorizo sliced thick, I suggest stating that fluently and quickly up front when you place your order. Either way, you'll want to slice the chorizo some more when you get home.

Take your one big acora pot, and place 4tbps of olive oil and the sliced chorizo in it. Cook the meat for about five minutes, as you want to get it a little crispy. Stir in the entire bag of rice, followed by one cup of white wine. Once the ingredients are mixed together and you've got a simmer going, add another cup of white wine, two cups of tap water and the artichokes (drained). Stir well, bring to a simmer and then cover the pot and let cook for 15-20 minutes. Once the liquid is almost entirely absorbed, stir in the peas and the shrimp. Stir for about 10 minutes and serve hot.

This dish is very flavourful because of the chorizo, so there is no need to add additional seasoning. Because it uses white wine instead of animal product based broth, you can substitute the chorizo for other vegetables. If you do so, I recommend adding some seasoning.

Sesame Mung Bean Salad

I am very enthusiastic about mung beans. They are cheap, healthy, quick and cute. I made up this easy green salad some time ago and eat it often. It's also packable and portable, for when the acoronauts visit castles or go on bike rides.

Ingredients:

• 1 teacup dry mung beans (mung Bohnen)
• 1 bundle or bag fresh, spicy arugula (Rucola)
• 1-2 tablespoons sesame oil (toasted or cold pressed)
• 1-2 tablespoons tamari or soy sauce to taste
• *Optional 1-2 slices wild salmon lox (for the environment & your own health, avoid aquaculture salmon) 
• *Optional sesame seeds
• *Optional walnuts

The mung beans (Mung Bohnen) were purchased at Hit, but can also be found in Asian Markets and Bio markets. Fresh Rucola can be purchased at Hit, or better at the open market in downtown Bonn. For the salmon I ventured into the chiki miki world of Galeria Kaufhof (good for buying fancy things from artisinal gin to Norwegian licorice fudge and oddities such as Kraft macaroni & cheese).

Directions:

Mung beans cook very quickly and do not need to be soaked. Measure 1 acora Hotel teacup of mung beans. Carefully sift the beans from the teacup into your hand and then into a small pot, removing any small mung-bean sized pebbles you find. Cover with 3 inches of water. Bring to a boil, then lower to a gentle simmer.

The mung beans will cook quickly, within 25-35 minutes. Watch the beans as you would watch pasta. Do not overcook! You want your mung beans al dente. Mushy mung beans make for a sad salad. When the beans are cooked but still toothy, drain (perhaps with the help of a lid and some bathroom towels, as Chris suggested). Rinse with cold water, drain again. Allow to sit in the fridge to cool about 5-10 min.

Rinse the Rucola and drop in a salad bowl. When the beans are cool, season with the sesame oil and tamari sauce to taste. Stir gently to distribute the seasonings. Add mung beans to the Rucola. Sprinkle with sesame seeds if you have 'em. If you like, top with strips of wild salmon lox. A vegan alternative would be to top with toasted walnuts, smoked tofu or grape tomatoes.

Tube Caviar

Caviar Creme is a surprisingly tasty fish product and comes conveniently packaged in a tube. Do you know where people frequently squeeze their meals from tubes? Outer Space. And you know, The acora Hotel is kind of like preparing meals in an extreme environment such as Outer Space.

So for you acoronauts, may I suggest heading to the prepared fish bits fridge on the 2nd floor of Hit Markt and buy yourself a tube.

Accompany with any variety of crackers, or a roll of German rye toasts—which are kind of like bread salami. Squeeze and spread thinly on your crisp of choice, and top with something green or herby. Like feld salat or fresh dill.

This is exactly what I did for the Cold War Picnic with the American, Chinese and Russian acoronauts. Salzig und lecker.

Chicken Curry with Rhubarb Chutney

Lindsay and I have spent five weeks learning the ins and outs of cooking in the Hotel acora (uncapitalized, in solidarity with Chris, Eeva, and all other residents).  There's a surprising variety of food that can be cooked in a closet.  Today we present to you: Chicken Curry a la acora mit Rhubarb Chutney.  Ingredients were purchased at Hit Markt and the bio (organic) farmers market next to Munsterplatz.  Spices brought from USA and ground by hand with discount mortar and pestle.  They're also available at the Turkish/Arab market next to Hit Markt in Tannenbusch Center.  We thank the internet for the recipes.

http://www.epicurious.com/recipes/food/views/Rhubarb-Chutney-107941
http://www.yummly.com/recipe/external/Tom_s-Trinidadian-Chicken-Curry-The-Pioneer-Woman-45677

Rhubarb Chutney 

·  1 cup plus 2 tablespoons sugar

·  1/2 cup red wine vinegar (we substituted rice wine vinegar)

·  1 1/2 cinnamon sticks

·  1 1/2 tablespoons minced fresh ginger

·  1 1/2 teaspoons grated orange peel (we substituted lemon peel)

Rhubarb Chutney

·  1/2 teaspoon ground cardamom

·  4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)

·  3/4 cup dried currants (we substituted dried apricots)

·  4 green onions, chopped

We halved this recipe.  Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants (or apricots), and green onions; bring to boil. 

Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon.  Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

(Trinidadian) Chicken Curry

• 4 pounds chicken, rinsed, skin and fat removed
• 2 teaspoons salt
• Cracked black pepper
• 1 teaspoon yellow mustard
• 1 whole medium onion, halved
• 1 whole tomato, quartered
• 8 cloves garlic
• 8 sprigs cilantro
• 2 tablespoons curry powder (grind your own or just buy a pre-made mix)
• 2 teaspoons turmeric
• 4 tablespoons vegetable oil
• 1 jalapeno pepper (we used the spicy green ones from the Arab/Turkish market in Tannenbusch Center)

We halved this recipe.  Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor (we chopped by hand, the Tannenbusch/acora way), blend half the onion, tomato, cilantro, garlic, hot peppers, and black pepper.  Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.

After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.

In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water (we didn't need it).

When the curry slurry has become a thick paste (ours never became a thick paste, but we went ahead anyway), chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. 

Turn the chicken, then add in 1-2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 15-20 minutes.

At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.

Honestly The Best Pasta Carbonara I've Ever Made Was At The acora, Pasta Carbonara

Let's be honest, we kno\ew cooking at the Hotel acora (intentionally uncapitalized) was going to be tricky. I must admit I was curious about what the hotel would consider to be a necessity for our very small kitchen, apparently fish forks and egg cups made the cut. But I figure I can work with what I'm given. So here's my first contribution to what I hope will be an ever expanding repertoire for acora (still uncapitalized) denizens. A pasta carbonara that has come out very well two times. All ingredients were bought at HitMarkt. Everything in cooked in the acora closet kitchen. Ich kann alles übersetzen, wenn du willst.


Ingredients:

Pre-chopped bacon (Katenschinken), the smokey (gerauchet) kind
2 eggs (Eiern)
1 package grated Gran Padano cheese/Käse
1/2 package (.25kg) pasta

Directions:

• Bring the pasta water to a boil. 
• Meanwhile cook bacon until brown in skillet. (Katenschinken kochen) 
• Add pasta to boiling water. (Pasta kochen) 
• Break eggs into small bowl. Add cheese and mix. (Käse und Eiern mixen) 
• Add bacon to cheese and eggs and mix. 
• Add mixture to pasta when cooked. The heat from the pasta will cook the egg mixture and you can take advantage of the still hot pasta cooking burner to make sure you finish things up. (Mixen Katenschinken mit Käse und Eiern und mixen mit pasta, wenn es kocht.) 

Enjoy! The hardest part is pouring out the hot water in the sink. I recommend grabbing towels from the bathroom for this step. Any questions or if it doesn't turn out excellent, let me know. Ich kann hilfe, wenn du Probleme hast.