I was driving in my car the other day, and Werewolves of London by Warren Zevon came on the radio, and it gave me a few ideas. Since I don’t really like Pina Coladas, and I think it’s rude to mutilate little old ladies, I settled on Beef Chow Mein. Depending on which Chinese food menu you…
Author: OlverIndulgence
Reuben Calzone
I had some leftover red cabbage sauerkraut from German Pork Tacos, so it seemed like a perfect time to make a meal inspired by the classic sandwich by the name of the Reuben. This recipe builds it into a calzone (basically a folded pizza pocket). This meal however presented a unique set of challenges because…
Red Snapper Francaise
When I think of Francaise, I immediately think to chicken or flounder since that’s what I generally see in restaurants. It is basically a piece of thin protein that is dredged in flour and cooked in a lemon and butter white wine sauce. But I had red snapper in the fridge, and it just felt right…
Mexican Chorizo Gratin
Last night’s dinner (German Pork Tacos) combined German flavours with a Mexican dish. Tonight, we’re flipping the fusion script a bit and building Mexican flavours into a French dish! So, we decided to make a gratin, which is (at its heart) a cheesey baked dish that’s a little crispy and brown on top…but with spicy…
German Pork Tacos
We’ve been thinking about doing some European/Mexican fusion dishes for a little while, and we’re making them reality this week! For the first iteration, we are building tacos with traditional German flavours. For this, we’re relying on ground pork and sauerkraut to do the heavy lifting. That said, shredded carrots (also pictured below) would also be…
Turnip Rösti
As you know by now, we love Rösti. However, we also like to play around with concepts to make them healthier. Thus, we got the idea to try making Rösti with turnips. Due to some fairly substantial differences between turnips and potatoes (especially the Russets we like to use to make the more classic version of…
Apricot Rhubarb Chicken Breast
My wife and I were introduced to fresh apricots (Aprikosen) in Switzerland. While driving West on A9, we kept seeing roadside stands, so we finally decided to stop at one in Raron. We weren’t really sure what to expect, but the stand’s proprietor split one open for us, tossed the pit, and handed us each…
Roasted Yellow Bean “French Fries”
It’s summer, which is synonymous with “Grilling Season!” Grilling often implies burgers, and burgers often bring French Fries along as their sidekick. If you’re looking to break the chain though, these delicious yellow string beans are a great, low calorie substitute for French Fries. They look similar on the plate, but they are rich with…
Fish n’ Chips (Healthy Style)
When my wife and I were in Bridport, UK in April, we walked down to the pier with utter determination to try legitimate English Fish n’ Chips. There were three huts to choose from though, and we were immediately faced with a “What’s Behind Door #2?” type dilemma. Well, we picked the hut with the…
Roasted Red Pepper Pizza Crust
I love roasted red pepper for its perfect blend of earthiness, slight bitterness, and sweetness. I’ve really only used it as a topping in the past, but I thought to myself, “Why not build it right into the very foundation of the pie? The fabric upon which everything else is built?” I had no answer,…
Spinach, Hummus, and Feta Pizza
I had a few ideas to try to decide among to pair with my first attempt at Roasted Red Pepper Pizza Crust. In the end, I decided to go with this one because the red pepper just seemed to beckon for Mediterranean/Greek flavours. We also happened to have a surplus of hummus in the fridge…
Spätzli mit Gemüse und Speck (Swiss Dumplings with Vegetables and Bacon)
We still have a little Mutschli in the fridge, so we decided to riff off our basic Spätzli recipe and build it into a main course. Rather than serving it as a side dish, we are stirring it in with some veggies and bacon before topping it all off with a creamy alpine cheese based…
