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Articles in the Food Category

[5 Sep 2008 | One Comment]
Posted in: Food, Sides

A very popular dish in India. It is best when made with all ingredients, but you can leave out some of the smaller spices with decent results.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Civisli Biber (Red Pepper Spread)

This red pepper paste has a nice texture and flavor from the addition of walnuts. Serve it with pita chips, crackers, or as a spread on sandwiches.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

Baba Ghanouj can be purchased in the store, but the fresh version is much tastier.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Stuffing with Pine Nuts

The quintessential Thanksgiving recipe for us. Originally from James Beard, with modifications by Ingo. Yes, it uses a lot of butter, but it is worth it.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Cranberry Orange Relish

The cranberry sauce of Ingo’s Dad.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

Ingo’s Dad’s German Potato Salad. This would often accompany Bratwurst.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

A great dip to serve with pita chips

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Pita Chips

A much better version than the store-bought chips.

[5 Sep 2008 | 2 Comments]
Posted in: Food, Sides
Hefeknödel

Knödel are a form of boiled bread, wonderful as an accompaniment to a dish of chicken or beef with a creamy sauce. They are quite possibly one of the things Ingo likes to eat most in this world. You’ll want to start these approximately 3 hours before serving, or about the same time you start your other main course dishes if making on of the chicken or beef in sauce recipes found elsewhere on Table M.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

A very simple recipe but tasty way to prepare green beans

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

Fantastic, yet simple marinated goat cheese recipe.

[5 Sep 2008 | 71 Comments]
Posted in: Food, Sides
Drop-Dead Trout Spread

Smoking food adds such a great aroma and flavor to many dishes. This recipe, from the cookbook Smoke & Spice by Cheryl Alters Jamison and Bill Jamison is hard to keep in the refrigerator for very long. It’s usually gone the next day.

[5 Sep 2008 | One Comment]
Posted in: Food, Sides

A favorite nut recipe of Ilona

[5 Sep 2008 | No Comment]
Posted in: Food, Sauces
Lone Star Cilantro Jalapeño Mayonnaise

An unusual, creamy sauce for tacos or other Mexican food. It goes especially well with carnitas or fish tacos.

[5 Sep 2008 | No Comment]
Posted in: Food, Sauces

An easy-to-make sauce for shrimp or crab claws. It’s also good prepared with fresh dill or thyme instead of tarragon.

[5 Sep 2008 | 2 Comments]
Posted in: Entrees, Food
Turkey Sandwich with Cranberry Relish

Our favorite after-Thanksgiving sandwich. The main virtue is that it uses all of the leftover ingredients sitting around from the main Thanksgiving feast. Some people tire of turkey sandwiches quickly, but usually the turkey’s gone long before we’d like it to be.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

Ingo’s favorite dim sum. Takes a little while to make, but is well worth it.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

The smoked turkey of Ingo’s Dad.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food
Salmon Burger

When made with fresh, wild salmon, these burgers are heavenly, but it works well with frozen salmon too. Err on the side of chopping the pieces smaller rather than larger, and make sure the salmon is very dry, as if it’s wet, the burgers won’t stick together well.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

Our traditional roasted turkey, when smoking it is not an option.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

Char Siu is akin to “barbecued pork.” A great filling.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A wonderful stuffed chicken. The chicken roasted for a Pugliese Sunday lunch will be a plump, young farmyard bird, a pollo ruspante, or ‘free-range’ chicken. The stuffing speaks decisively of the Italian South and could be adapted for use with capons or even a small, fresh, free-range turkey. Slip a few slivers of garlic and some parsley leaves beneath the skin of the breast to make a handsome presentation. If the chicken you buy comes without giblets, buy a few chicken livers to add to the stuffing.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A favorite dish that Roland would make on the BBQ at Spooner’s Cove in Montana de Oro.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

This recipe comes via Victor Sodsook. It’s Ingo’s favorite ways to make this dish.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Mama Bella Carrots

Great cooked carrots from Jane’s mother

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

Roast pork to use with a Cuban Sandwich

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food
Lamb Sliders with Peach Chutney

Very tasty hamburgers

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A Korean BBQ recipe similar to Korean BBQ restaurants in San Diego.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A tasty way to make Hungarian Goulash.

[5 Sep 2008 | One Comment]
Posted in: Entrees, Food

A great way to use leftover roast ham

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

A very tasty way to grill and serve vegetables.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A more recent find, cooked with great success. Save the bone when done for use in soups. Cooking ham this way (as opposed to using a pre-sliced ham with ore-packaged) glaze is not only much cheaper, but much tastier as well.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

Ingo’s favorite version of a French Dip sandwich

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A great Cuban sandwich.

[5 Sep 2008 | One Comment]
Posted in: Entrees, Food
Chicken with Paprika Sauce

A chicken with paprika sauce, often served with Hefeknoedel

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

An Italian specialty, especially good when prepared on the grill. This requires some heavy object to weigh the chicken down. A cast-iron frying pan, or several bricks placed on top of an old jelly-roll pan, works well.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food
Chicken on a Throne

This BBQ recipe starts with an awkward (for the chicken) cooking technique, but ends up with a smoky flavor that’s difficult to beat. the meat is moist and juicy with a great mahogany hue. It’s delicious by itself, but also particuarly great in a chicken salad.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A favorite recipe of Ingo’s Dad, after Daniel Bouloud.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

A very typical southern german recipe, a favorite of Ingo growing up. Great with Hefeknoedel.

[5 Sep 2008 | No Comment]
Posted in: Breakfasts, Food

This dish became a favorite of Ingo’s while in London. Admittedly, it’s very simple, but nice.

[5 Sep 2008 | No Comment]
Posted in: Entrees, Food

These tamales truly benefit from the addition of fresh corn kernels to the masa mix. Although originally the recipe calls for the cheese to be mixed in, we prefer the cheese to be used as a filling. Modified from the Coyote Cafe cookbook by Mark Miller.

[4 Sep 2008 | One Comment]
Posted in: Entrees, Food

A favorite lunch-time dish of Tante Traudl.

[4 Sep 2008 | No Comment]
Posted in: Entrees, Food
Gravlax

Smoked salmon, as prepared by Ingo’s dad

[4 Sep 2008 | No Comment]
Posted in: Entrees, Food

A fantastic way to make carnitas. Recipe originally from La Taqueria in San Francisco.

[3 Sep 2008 | No Comment]
Posted in: Food, Photography

On a Sunday evening, Ingo had the opportunity to go over to the Slow Food tasting pavilions at Fort Mason center. It was quite an experience. What a contrast to the Robogames, held a few months earlier in the same location. There was plenty of interesting food on hand. Below is just a sampling of what Ingo had the chance to taste.

[Show as slideshow]

[3 Sep 2008 | No Comment]
Posted in: Featured, Food, Sauces
Summer Peach Chutney

Summertime brings with it a delicious wealth of fruits and vegetables. This chutney takes a sweet, fragrant peach and adds just enough heat to keep things interesting.

[3 Sep 2008 | No Comment]
Posted in: Food, Headline, Pizza
Fig, Blue Cheese and Caramelized Onion Pizza

A pizza inspired by a lunch at the Cheese Board Collective in Berkeley. The figs and blue cheese make a lovely combination.

[3 Sep 2008 | No Comment]
Posted in: Beverages, Featured, Food
Watermelon Agua Fresca

Watermelon is fun to eat, but even more fun to drink. This cooling drink is a perfect antidote to hot summer days.

[3 Sep 2008 | 2 Comments]
Posted in: Breads, Featured, Food
Hamburger Buns

Baking your own hamburger buns is a luxury, but it’s not very hard, and just requires a little advanced planning.