Friday, September 28, 2007

No more garden but still good food

We're in Berlin right now so we're missing out on the final harvest of the garden. However, we are still enjoying cooking here, though our the kitchen of our sublet is rather tiny. There really is only room for one to be working at a time, the other has to sit at the table or stay clear of the kuche altogether. Yesterday, we bought some popular local mushroom called pfefferlings. They resemble oyster mushrooms is shape but are a mustardy-yellow colour and are smaller. I combined the pfefferlings and some shitake mushrooms into a beautifully simply soup for lunch yesterday. Just the thing for a raining day. (It was actually the first lousy weather we've had since being here. It's been remarkably sunny and warm).

Pfefferlingcremesoupen

-3 medium kartoffel, chopped
-1 zweibel, chopped
- 2 cups of wasser
-1 cup of pfefferlings and shitakes, chopped finely
-1 tbsp butter
-2 knaublauch
-fresh basillica
-salz und pfeffer
-1 cup of milch

Put the kartoffel and zweibel into a pot with wasser. Bring to a boil, reduce and let simmer for 1/2 hour. Once the kartoffel is soft, mash them up a bit so that the stock is thick. In a separate skillet briefly sauté the mushrooms in butter and garlic. Add them to the soup. Simmer for a few minutes. Add the basillica, salz und pfeffer. Reduce heat to minimum. Add the milch.

Serve with good german brot und kaiser.
Prost!