A clean drinking, on the sweeter side, aperitif.
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For this year’s race, we made some Hungarian classics from a local library find, an excellent 1970's Hungarian cookbook: Flavors of Hungary by Charlotte Slovak Biro.
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Complex, yet versatile, a fantastic foil to the hearty richness of german brats and potato salad.
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Bacony, tangy from mustard and vinegar, deliciously warm melt in your mouth potatoes.
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Thinking about Germany always makes me immediately crave brats. I know there is more to their cuisine than that, but who am I to deny a craving?
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Tea cake, perfect for afternoon tea, breakfast, or dessert. Bright and citrusy. Super delicious.
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Versatile scones, simple to put together, and brilliant with a cup of coffee.
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Afternoon tea is a great excuse to eat tiny sandwiches and all the sweet things to your hearts content.
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A simple salad with a bright vinaigrette, perfect alongside a hearty dinner of gnocchi and mushroom ragu.
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This cake is not the usual fluffy, soft-crumbed, moist, birthday cake I am used to. It has much more complexity, density... and flavor, if we're being honest.
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For Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in.
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Though complicated and a little scary they were completely worth it for the steaming soft interior and the shatteringly crisp exterior. With a hot cup of cafe au lait and a French Grand Prix to watch, these were heavenly.
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A few of my favorite cocktails have french origins. Simple, refreshing, and elegant.
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Crunchy, creamy, tart, and sweet, a perfect foil to buttery rich dishes.
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This gratin is very rich and creamy. It would be especially good along side any bright salad or light fish dish. Topping it with prosciutto is optional if you want a vegetarian option, but if you do eat meat it adds a nice salty umami to the dish.
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The main meal consisted of Almond Sole Meunière, Leek Gratin, and Endive, Apple, and Roquefort salad. I gathered all my French cookbooks and supplemented with another tall stack from my local library. I think I marked over a hundred recipes and read about French cooking and culture to my hearts content. I chose these to complement each other and because they kept catching my eye each time I flipped through the books.
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If you're looking for quintessential Canadian desserts you will find: Butter Tarts and Nanaimo Bars. Ubiquitous, sugar powerhouses, and bit sized, both are pretty tasty treats and definitely should be shared with friends!
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Let's talk about bagels! I had never thought about making bagels, ever. I just assumed it was too hard, they'd be too complicated, or they couldn't possibly be as good as my local bagelry. Turns out I was wrong on all accounts.
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When I think Monaco, I think glitz, glamor, caviar, and champagne. And of course Daniel Ricciardo flying face first into the Red Bull pool after pulling off a redemptive win on the streets of Monte Carlo.
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