My Berlin Kitchen: A Love Story (with Recipes)
Format: PDF / Kindle (mobi) / ePub
Chocolate and Zucchini. 101 Cookbooks. The Julie/Julia Project. In the early days of food blogs, these were the pioneers whose warmth and recipes turned their creators' kitchens into beloved web destinations. Luisa Weiss was working in New York when she decided to cook her way through her massive recipe collection. The Wednesday Chef, the cooking blog she launched to document her adventures, charmed readers around the world. But Luisa never stopped longing to return to her childhood home in Berlin. A food memoir with recipes, My Berlin Kitchen deliciously chronicles how she finally took the plunge and went across the ocean in search of happiness-only to find love waiting where she least expected it.
desires for the future were the ones that we, as a couple, should follow. We spent months negotiating, hashing out possible vacation schedules with hypothetical children. Sam and I, it soon became clear, had fundamentally different ideas about what our future lives were supposed to look like. I wasn’t sure yet where my place was in the world, but I did know that some part of my year had to be spent in Europe, and Sam was hesitant to agree. I couldn’t entirely blame him—he didn’t speak German or
sprouts, and cut them in half. 2. Toss the sprouts with 3 tablespoons of the olive oil and the crumbled chiles, and place on a baking sheet. 3. Roast the sprouts in the oven for 18 to 20 minutes, stirring the sprouts halfway through so that they brown evenly. 4. Meanwhile, combine the garlic, lemon peel, juice, and 1 tablespoon of the colatura in a small bowl. 5. When the sprouts have blistered and browned, take the baking sheet out of the oven and immediately pour the colatura mixture over
lamps in the hallways that day and agreed on where to put the coat rack, and now it was time for dinner. Since moving in, we’d eaten our weight in quick pots of pasta and the thought of another plate of spaghetti was enough to kill my appetite entirely. “What do you feel like eating?” I asked Max. “Don’t say pasta, whatever you do.” He hardly missed a beat. “Potato salad. And my mother’s Buletten. But I want to cook with you. Let’s do it together. You always disappear into the kitchen by yourself
reverted back to Kerstin and her mother, but because there were apartment buildings on the land, that didn’t happen. Kerstin and Sepp pooled their life savings to buy back the house she’d grown up in. A few weeks earlier, Max and I had visited Meissen and Kerstin showed me how far her grandparents’ land had once stretched. But none of it was theirs anymore. We started picking plums and worked for what seemed like hours, a faint wind cooling our necks as we filled our bags and baskets and bellies
(recipe below) and boiled peeled potatoes. Braised Red Cabbage SERVES 6 AS A SIDE DISH 1 medium head red cabbage (about 21⁄2 pounds) 3 tablespoons reserved goose fat (see recipe above) 1 large yellow onion, diced 1 apple, peeled and cored and chopped 1⁄2 cup dry red wine 1⁄4 cup apple cider vinegar 3 tablespoons brown sugar 1 bay leaf 3 whole cloves Salt and freshly ground black pepper 1 tablespoon red currant preserves 1. Cut the cabbage in half and cut out the inner core. Cut the