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Showing posts from August, 2011

A Baguette Recipe for Simple Kneads

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I'm a fan of baguettes. It's serious business in Europe too, especially among chefs, and bakers. The joke in Paris is that when bakers get to heaven, their admittance into the pearly gates is based upon their ability to make this simple, but perfect type of bread. The baguette separates those who can from those who cannot.

Quite too often, I'll visit local bakeries here in the States and find not only does the person behind the counter not do the baking, but they don't even know what a baguette is. (Try asking next time you're in your local grocer.)

 A perfect baguette should crunch when cracked, and the inside should be fluffy and soft. That sound, the "crunch", is music to my ears. In fact, I've heard an angel gets its wings each time someone breaks bread.

In France and Belgium, baguettes are commonly referred to as simply "le pain (francais)", or "the bread." Colloquially often called "ficelle", which literally transl…

Knorr Aromat in America?

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I get a little upset when I realize there's some product that is supposedly "really darn good" that most of the rest of the world is familiar with, but I can't have because I live in America. Spent nearly 3 weeks tracking down something called Knorr Aromat as it was a part of my "recipe research" and I believed it was a part of a recipe I was trying to clone. It wasn't, but in the process, I did find out that this is an amazing seasoning. It's called Knorr Aromat, and from many of the reviews online, apparently most of Europe, especially Sweden and Germany, pour this stuff on every food they can imagine. Why do we not have it in America if it's so good? I had to try it for myself.

So I started looking locally. Food Lion, Harris Teeters, even World Market. Couldn't find it. Then I looked it up online. Found tons of retailers supposedly selling it, but when you went to check out, it would say "out of stock". Even went so far to plac…

Neese's Sausage Chili Sandwich.

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If you're not familiar with Neese's Sausage you probably didn't grow up in North Carolina. A company based out of Guilford County, which since 1917, delivers their sausage fresh, unfrozen to the market in square blocks, wrapped in wax paper. One of my favorite ways to use Neese's Sausage, or any sausage for that matter is to make chili breakfast sandwiches with it. "Chili!?" You exclaim! Yes Chili. Neese's Sausage chili sandwiches. Maybe even with a few Mount Olive (another North Carolina favorite) dill pickles on top! That's eating local.

You see, another staple of the south is the chili-burger. "All the way," is southern speak for "mustard, chili, and onions." So the question is, considering these two epic southern food are a part of the culture and life here in the south, why weren't they ever combined?  Let's fix that:


First, get some chili. I recommend this one. (It's easy just to toss some up in the freezer after…

Octoberfest Spatzle - 3 Cheese Macaroni, Sausage and Sauerkraut

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For some odd reason sausage and kraut with macaroni and cheese just goes together.  It shouldn't in my mind, but it does. While the modern, elbow macaroni version is a traditional southern dish which entices its eater to mix it all up and eat it, the dish began in Germany as something called Spatzle. Spatzle derived from Baden-Wuttemberg, Germany and literally translated means sparrow. Traditionally it's a combination of grilled onions, spatzle noodles, and cheese. (käsespätzle) Personally, I'm a big fan of gruyere.
Then there is the sauerkraut, which is a typical German relish brought to America by immigrants and served as a garnish on sausage or whatever leftovers may have been laying around the kitchen. Somewhere along the line, someone had the brilliant idea to take the previous nights' macaroni and toss it in a casserole with some sausage and kraut. 






Ingredients: 1 can of sauerkraut 1 package of smoked kielbasa. butter. bread crumbs 1 8 oz package of Gr…