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bscribed that way you ll probably have to resubscribe here on the new site i appreciate every subscriber and hope you ll stick with me and hint hint if you haven t yet there s no time like the present huge thanks to my friend and all around swell gal kim over at wine blog gang of pour who helped with the site design and showed the utmost patience with getting all the details just right and last but not least thanks to all of you reading this i hope you enjoy the new site and i ll be back to our regular programming soon with lots of delicious posts about our upcoming trip to andalusia we leave in a week leave a comment posted in miscellaneous tagged blogging new website schnäck posted on march 19 2012 4 comments sundays just don t get much better than yesterday i started off the day with a greasy spoon breakfast at the steak hut on lafayette where my friends and former band mates steve and james were playing an acoustic set of country classics i even got to sit in on vocals on a few tunes after that i sat outside reading books in the record breakingly warm sunshine and to top it all off i had dinner with the husband and friends at a pop up german restaurant called schnäck our friends at porktown sausage set up schnäck in supino pizza temporarily closed while owner dave mancini takes a well deserved vacation in argentina and it was just the right size for a first time venture such as this we got there shortly after it opened at 5pm and it was already over half full it didn t take long for a wait to form at the door but the small number of seats about 30 and limited menu allowed them to manage the flow and keep from getting too slammed the menu offered two appetizers two mains a few sides and a dessert unlike some pop ups which favor the prix fixe model this was à la carte which we preferred james and i shared a pickled herring appetizer while marvin went for the charcuterie plate i ordered a knackwurst with two sides braised sauerkraut and a homemade pretzel and marvin got some potato salad with bacon all of the meats were made cured by the porktown boys and were out of this world the liverwurst and knackwurst were especially impressive i ve shied away from making any emulsified sausages because the emulsification is tricky and if you get it wrong it s apparently inedible but they nailed it a spicy mustard also house made tied it all together and we washed it down with kölsch and riesling tables were communal so we got to dine with some old friends and new acquaintances after dinner we abandoned our seats to allow room for newcomers and congregated around the picnic tables outdoors to finish our drinks predictably several of us decided to head over to the sugar house for after dinner cocktails you know just a little something to help digest all that meat i ve often thought about doing a pop up restaurant and in addition to being great food and a fun time this was instructive there were a few things that needed tweaking timing of food portions and a couple other small details but overall for a bunch of guys who don t work in restaurants and were doing this for the first time it was pretty impressive i m hoping that they make it a semi regular thing or else i just might have to try my hand at homemade pretzels and emulsified sausage and i m still not sure i m ready for that a pop up of my own though who knows maybe soon for more schnäcking check out this post on gourmet underground detroit 4 comments posted in charcuterie sausage detroit european food restaurants tagged detroit eastern market german food pop up porktown sausage restaurant supino pizza in the red les culinettes posted on march 7 2012 6 comments after a few months hiatus les culinettes a potluck dinner club of like minded ladies was back in full force a few weeks ago with a red themed dinner at emily s beautiful woodbridge home because of the length of time that passed since the last dinner september yoinks we were all extra excited and inspired this time around since the green themed dinner went over so well emily decided to do a similar theme but with red food once again i was impressed by the variety and breadth of people s contributions red pepper hummus emily an african curried chickpea stew also emily spanish stuffed ancho chiles abigail a salad with lots of red accents meghan beet ravioli with brown butter sage sarah roasted red pepper tuna tapas amy fries with homemade ketchup christina a red onion vegetable tart molly and even cherry pomegranate bourbon jello shots molly again you ll forgive my phone photos i hope i forgot to bring my camera but can t resist sharing some shots of this amazing food i had a bunch of pitted tart michigan cherries in the freezer left over from some beau bien jam making so i offered to bring dessert i made a buttermilk ice cream and to go on top cherries in a light syrup infused with vanilla and a touch of cinnamon i thought it might be nice to have something to soak up all the sauce so i also made shortcake type biscuits and sprinkled them with a little red sugar to get in the spirit of things by the time we got to dessert i was shocked anyone had room left but then again i always am luckily everyone rallied since it would have been a difficult dish to take home for later sarah had a couple visitors in town from chicago who were couch surfing for the weekend so she asked if she could bring them of course with that much food it was almost a relief to have extra mouths to help us eat it i was seated next to romain a visitor from berlin who is spending a few months in chicago we chatted about european vs american schools travel and how cheap cities facilitate art and musical creativity and entrepreneurship he s originally from an industrial town that also has suffered from lost jobs and subsequently abandoned areas of town it s always interesting to see detroit through a first time visitor s eyes especially one from another country the point of view around here can verge on myopic tending to eternal pessimism on the one side and relentless boosterism on the other and it s great to get some perspective dessert was served with some exciting news from one of the guests which i won t divulge here but which had us all toasting and cheering ending the evening on that high note we bundled up and headed to our cars with the warm glow of contentment if you can t wait for tart cherry season and who could blame you try to hunt down some frozen tart cherries for this you could use sweet cherries but i ve always found them rather insipid for cooking and the tartness of the sour cherries pairs so well with the buttermilk i used this ice cream recipe from smitten kitchen via claudia fleming s book the last course using 6 egg yolks and adding about a half teaspoon salt and a recipe for shortcake biscuits from martha stewart s baking handbook tart cherry sauce for ice cream printer friendly version 1 lb pitted tart cherries and their juice fresh or frozen and thawed ½ cup sugar 1 vanilla bean pinch of cinnamon if using fresh cherries place them in a bowl with the sugar mash lightly with a fork and allow to macerate 30 minutes or so until they begin to release their juices place cherries sugar and vanilla bean in a medium saucepan simmer gently until the cherries begin to break down and the liquid becomes slightly syrupy about 20 minutes remove vanilla bean and add a pinch of cinnamon to taste serve warm over buttermilk ice cream and shortcakes 6 comments posted in american food baking dairy desserts detroit entertaining fruit ice cream sorbets granitas recipes vegan vegetarian or veg optional tagged biscuits buttermilk cherries dessert detroit dinner parties ice cream les culinettes sauce shortcake soup swap iii a porky good time posted on february 25 2012 leave a comment a couple weekends ago the soup swap was brought back to life after a one year hiatus what were we thinking skipping a year i do not know my only excuse is that we moved last january and at the time i probably didn t think the house was ready to have people over i can t say that it s that much more ready now we still have a long way to go and the list of home improvement projects is long but fortunately i ve forced myself to get over it and lower my standards otherwise i d never have any guests it s a well known fact that a little pork can enhance just about any soup and we found it amusing that everyone s soups without specifically planning it that way had pork in them michelle s was the meatiest a pork and tomatillo stew with big chunks of tender falling apart meat kate brought a delicious split pea with bacon perked up with the addition of fresh rosemary molly made a hearty chickpea and sausage soup with some hungarian sausage she d been gifted from a neighbor and sarah made a fantastic wonton soup with homemade pork filled dumplings i was torn on what to make and as before prepared two soups one to eat for lunch that day and one to take home i had found a borscht recipe in molly o neill s one big table that used slab bacon as the meat rather than beef and i just happened to have some homemade un smoked bacon in my freezer so i made that as the soup to swap for lunch i created a soup that brought together elements of eastern european peasant food or at least what i imagine it to be sautéed cabbage leeks and mushrooms in a light chicken and mushroom broth with kasha buckwheat for an earthy flavor and venison pork meatballs the final touch was some homemade yogurt stirred into each bowl for a little tang it went perfectly with the homemade crusty rye bread molly had brought for dessert i made a rustic apple tart no recipe just thawed out some graham cracker dough from the freezer made a sort of custard from eggs and yogurt sugar and cinnamon and poured it over sliced apples because of the yogurt the custard didn t have a perfectly smooth texture the ladies said it reminded them of bread pudding but that didn t bother anyone i kind of fell down on the job this year as compared to soup swaps past where i photographed every soup and posted recipes for each one i m going with the excuse that i now live with a hungry male and the soups disappeared much faster than they did when it was just little ol me consuming them not only that but ironically my schedule as a freelancer has so far left less time for blogging and photography than before but as you can see i did snap some photos of the borscht and will provide that recipe i hadn t made borscht in a few years but i had a pretty specific taste memory of what i wanted so i used the recipe from one big table and tweaked it a bit using the same ingredients but altering some quantities more beets less potato and the cooking method dirtying only one pot instead of two i like my borscht to have a nice punchy sweet and sour flavor so i added quite a bit more vinegar and used my homemade red wine vinegar instead of the white vinegar called for the only other change i d suggest is cutting the carrots in something other than matchsticks unless you have pro knife skills it took me half an hour to cut 2 carrots d oh anyway borscht recipe below and here are links to the previous two soup swaps if you want to check out those recipes and of course i highly recommend hosting a soup swap of your own you get a fridge full of soups and only have to do the work of making one and all that time you save can be spent in a pleasant afternoon eating chatting and sipping wine with girlfriends total no brainer incidentally as of press time this great cookbook is on sale for 60 off get it while you can beet cabbage borscht with pork adapted from one big table by molly o neill printer friendly version ½ lb salt pork or slab bacon preferably unsmoked 2 quarts beef broth or bouillon 2 small or medium onions roughly chopped ok to leave skins on 2 bay leaves 1 tbs neutral vegetable oil or olive oil 1 lb beets about 3 medium peeled and shredded 2 medium carrots cut into matchsticks or small coins 4 garlic cloves minced ½ small head green cabbage cored and shredded 1 cup crushed tomatoes 2 medium yukon gold potatoes scrubbed and cut into ½ inch dice kosher salt and freshly ground pepper sour cream for garnish chopped fresh parsley dill or chives for garnish in a dutch oven or other large heavy pot cover the pork with water by 2 inches bring to a simmer and cook for 20 minutes remove the pork and pour out the water return the pork to the pot with the beef broth onion and bay leaves bring to a simmer and cook about 2 hours until tender transfer the meat to a cutting board when cool enough to handle separate the meat from the skin and fat and chop into bite sized pieces strain the cooking liquid and discard the solids reserve the liquid heat the oil in the pot over medium heat sauté the beets and carrots until they begin to soften about 10 minutes adding the garlic after about 5 minutes raise the heat slightly and add the cabbage cook stirring frequently until slightly wilted add the tomatoes potatoes and reserved cooking liquid bring to a simmer and cook until the potatoes are done to your liking add the meat sugar and vinegar to the pot stir well and taste for salt and pepper adding as needed and add vinegar to taste you re aiming for a nice balance of sweetness and acidity beets and carrots are quite sweet so i added much more vinegar than the original recipe called for i used ¼ cup as opposed to 1 tablespoon but taste and adjust based on your own preferences serve with a spoonful of sour cream stirred in and garnish with chopped herbs of your choice leave a comment posted in cheap eats entertaining european food pork recipes soups stocks tagged beets borscht cabbage eastern european food pork recipes soup soup swap heart healthy red salad for your valentine posted on february 13 2012 3 comments it s not often that you ll see me extolling a dish for its hearth healthy qualities it s not that i don t care about good health it s more that i prefer to focus on eating a diet that is balanced with the philosophy that all things in moderation will render it unnecessary to have to specifically seek out recipes that are low cholesterol or low fat or whatever but at the beginning of this year marvin let it be known that he d like us to eat less meat and more vegetables and grains he specifically requested whole grain salads which i already make from time to time and which are great for quick lunches when you have the hectic schedule of a freelance photographer i happily obliged by adapting a recipe from once upon a tart a great cookbook for soups and side salads with wheatberries beets and pomegranate the recipe instructs you to fold in the beets and pomegranate at the end so they don t stain the salad but i wanted the dramatic deep reddish magenta hue to soak into the wheatberries so much prettier and seasonally appropriate the salad is quite good as it is but even better with a little crumbled feta or fresh goat cheese on top this i would add at 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