• Zwiebelkuchen (German Onion Pie)

    Zwiebelkuchen (German Onion Pie)

    Saturday, 17th March 2018Tyler

    Zwiebelkuchen made my taste buds explode when I first tried this dish. Making it is extraordinarily easy. Tasting it will make you want only more. If there’s anything you can do to add something wonderfully delicious to your meal zwiebelkuchen is it. I know you will agree with me if you haven’t had yet. And if you have, then I’m sure you agree with me! At first glance, you’ll probably have the same reaction I had… “Wait, is zwiebelkuchen a quiche?” You know what you’re probably right.I do think that zwiebelkuchen the essentially German quiche. While translates to an onion pie, to…

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  • Authentic German Herrencreme Recipe

    German Herrencreme

    Thursday, 8th March 2018Tyler

    I love a good herrencreme. It’s one of those delicious desserts that you can whip up in a few minutes. It’s also one of those tasty treats that you can sit down and relax. Herrencreme tastes like a fancy ice cream and makes you feel as if you were at a ball sampling the hors-d’oeuvres before the king makes his announcement. Speaking of Kings, my brother gets married tomorrow! Yay!! 🎉🎉💒💐⛪🎉🎉 (Huh, I didn’t know I could include those emojis. Super cool!) I’ve almost finished his cake, decorations for his car and the reception! There’s still a bunch to do! I’m super excited for…

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  • How to Make Poulet Vallée d’Auge (Creamy French Chicken with Apples) Recipe

    Poulet Vallée d’Auge (Creamy French Chicken with Apples)

    Tuesday, 20th February 2018Tyler

    Poulet Vallée d’Auge (French chicken with apples) is the official chicken dish of Normandy. Its creamy sauce keeps the chicken moist during the entire cooking process. The flavor speaks of an old-timer dish (that is, a dish that takes a long time to make – something that we Millenials usually avoid due to a world of instantaneity). Truth be told, I know you’ll love this dish because of the rich flavors. Poulet Vallée d’Auge (French chicken with apples) is a simple dish that can be eaten with potatoes, apples, rice, or lettuce leaves. The ways that you can eat this are…

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  • The City of Brest's Best Crepes: An Easy and Quick Recipe

    The City of Brest’s Best Crepes

    Wednesday, 14th February 2018Tyler

    Happy Valentine’s Day! I hope you are celebrating today (being Valentine’s Day and the 14th day of French February) as I am with a bite of something delicious! (Crepes are beyond delicious, but that may be partially due to how simple they are to make! I mean, I croissants are incredible too but they require a lot more effort!) Yesterday, I had a fun conversation (via text) with a friend. I really enjoyed the conversation and thought I’d dramatize the texting conversation here today… Dramatized Story Vzzzzzt. Vzzzzzt. Vzzzzzt. Tyler looked down from his computer to his phone. The screen turned on indicating that…

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  • How to Make Homemade Sourdough Croissants, A Delicious Recipe

    Homemade Sourdough Croissants

    Tuesday, 6th February 2018Tyler

    Happy French February! Today I was inspired to make these homemade sourdough croissants. I hope you like them! It’s a funny story about why I decided to make them… BUT before I do so you should know that the sourdough flavor in these croissants depends on how sour your poolish has become! If the poolish isn’t sour, then you won’t have the full sourdough flavor (but they still will be better than normal croissants). I went disc golfing a few days ago. (I’m a huge fan of the sport, and it’s one of the only sports where you play by…

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  • Poolish

    Tuesday, 16th January 2018Tyler

    I’ve been making a TON of bread recently. In the past couple days, my oven has baked 10 pizzas, 4 focaccias, 1 pissaladiere, 8 loaves of bread, and reheating my spanakorizo from yesterday (leftovers). And I really excited to teach you today how to make the Polish poolish. Now if you don’t know what a poolish is, why it is useful, or what makes the poolish so awesome then you, my friend, have come to the right place! I don’t want to go into all the details of the history of the poolish, why it is used so much compared…

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  • Biga is an Italian Preferment

    Biga

    Tuesday, 16th January 2018Tyler

    To Biga-n (‘begin’), welcome to the world of preferments. If you are entirely unaware of what a preferment is, think back to that funny gas the dentist used last time you were at the dentist. Laughing gas (nitrous oxide) is that fancy chemical used in cars to give Brian O’Conner a smashing failure in Fast and Furious. Each preferment has its own flavor, both unique and incredibly useful. A preferment, like a biga, can turn your dough from a sewer turtle to a teenage mutant, crime fighting, ninja turtle (in a manner of speaking if your bread does turn into a giant…

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  • How to Make Authentic Greek Moussaka Step 10 Final

    Moussaka

    Thursday, 7th December 2017Tyler

    Mουσακάς! Greek Moussaka! I’m really excited about this dish. So excited that I made it six times before posting about it! Moussaka is wonderful for a bunch of reasons (and I know you’ll agree once you make it!). I’m not sure how to list them so I’ll just go for it Moussaka tastes wonderful. Your first forkful contains a blend of flavors. You’ll catch a hint of thyme, the starch from the potatoes, the sharper flavors of the ragù, the subtle eggplant and zucchini juices, and the creaminess of the béchamel sauce. It is both affordable and easy to make!…

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  • Bechame Sauce Step 3 Slowly Add Milk Until Thickened

    Béchamel Sauce

    Friday, 1st December 2017Tyler

    It’s official! Winter has come, and I wish to ‘pound out’ those wonderful dishes I only make during winter. But, I couldn’t help myself and I made a lasagna and Moussaka instead 🙂 While making the Moussaka I realized that I hadn’t yet posted anything about béchamel sauce. I love a good béchamel sauce, it provides so much flavor to every dish. It can change your lasagna from an ordinary pumpkin to one driven by horses (Cinderella). And the more you cook the more often you’ll end up using this recipe! Before diving into the moussaka recipe, I want you to close…

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  • Traditional German Pork Schnitzel

    Homemade Authentic German Pork Schnitzel

    Thursday, 26th October 2017Tyler

    Aaand Welcome back! It has been a cold start to winter. Absolutely freezing. I can’t imagine what full-blown winter will actually be like. The cold cast my mind to the Bavarian Alps. I’m a skier and my favorite part of skiing (other than the skiing itself) is coming back home to a nice warm dish and a cup of cider. This evening that warm dish is Pork Schnitzel, and boy did that go well after coming back inside today (it isn’t yet cold enough to ski, it’s just cold). You’ll love today’s recipe, a German buddy taught me how to…

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