Seven Years Without The Chef

 It has been seven years since we lost the Master Chef of this household. My Mom would have loved our newest obsession -Lidl. It not only would have appealed to her German side but she would have fallen in love with the food and marveled at the prices,

French food and my Mom went hand in hand.Thanks to her mom, my Nonna being Piedmontese there has always been a love of the cuisine that birthed the French diet.I know she would have loved these.

These were four mini vegetable gratin from Duc du Couer,one of the Lidl brands. She would have gone mad for this. They were mini gratins ,full of delicious vegetables, from squash to carrots. ANother plus she would have liked is that they can easily be baked in theair fryer.

I think the air fryer would have been my Mom's best friend. She would have loved its' convenience and the way it thoroughly roasts and bakes in a matter of minutes.I can see her using it for these and also making a lush salad to go with it.

These were baked/roasted for twenty minutes and had a nice crunchy exterior and a soft eggy middle. My Mom may have added a sliced of hand to this , highlighting the gratin's flavor. She would have also bought Lidl's escargot along with foods that represented her Swabian German heritage.I know she would have bought Lidl's stollen and sttollen bites because it's a tricky loaf to bake. Their sliced Black Forest ham would have been the base of many of our lunches and I know she would have loved their gnocchi and pasta too. The price of Lidl's soda  would have amazed her as would its' taste. 

My Mom would have been just as crazy for Lidl as her kids now are. She would have loved the weekly trips to the store , buying all sorts of good food from all over the world.. A good chef appreciates good food.

A Century of Advice

 One word of advice for any novice chef - listen to your elders. The more experienced the home or professional cook, the better their advice. They are a rich encyclopedia of what to do and what to make along with how to avoid disaster and what to do if it occurs.

This is how I feel about my Mom whose advice I still follow. Today would have been her one hundredth birthday (and she would not have liked me putting it out there).  Her cooking advice and culinary curiosity is still being followed today. I constantly hear hear her words and instruction with every vegetable chopped and sauce whisked. She herself came from a rich culinary background with a Piedmontese Italian mother and a Swabian German father. She learned from her immigrant grandparents on how to make a mouth water risotto and tantalizing sauerbraten. it was definitely the best of Northern Italian and Southern German cuisine. There were no measurements. Just intuition and instinct with these  century old recipes that came from both sides of the Alps.I learned these recipes young.One of my favorite , especially now i s her pomodori e uovi, the tasty marriage of tomatoes and eggs. I've adapted to fit a vegan lifestyle by using Just Egg an egg substitute. The flavor and texture is there and I think she would have liked it.

Even though she had a wealth of family recipes to use my Mom was also adventurous. She was the first and the only one on the block to get a wok and cook authentic Chinese food. One of my favorites of hers was Ants Climbing A Tree, a yummy mix of ground beef ,soy sauce and scallions cooked with boiled cellophane or rice noodles. I used to make it with the vegan beef and she liked it.There were also fried dumplings which were a great New Year's Day treat. I feel like I'm copying her when I ]m trying new dishes myself like the Ethiopian stew made with Berbere spice. Her motto always was be curious about the world of cooking.She made tempura when it was popular in the Sixties when the US was discovering Japanese food. We had Mexican long before Taco Bell  and those taco kits came to New Jersey.Her forte was French. She was a big fan of Julia Child and Jacques Pepin. Nothing beat her cassoulet on a cold winter's night. She made Croque Monsiurs when everyone was frying up grilled cheese. Again this was another favorite I learned and enjoyed making for her.Baking she got from her German grandmother. Nothing beat her oatmeal lace cookies and moist cakes with homemade frosting.

I always feel I've inherited a wealth of culinary advice and recipes.My Mom is responsible for that. Through her I can continue the tradition of good family recipes and adventuresome cooking.

A Garden Unusual

 Plant something instead of the usual tomatoes, lettuce and pepper, There are all sorts of different veggies you can have fun planting harvesting and then cooking. Be bold with what you plant. It'll lead to some new and exciting recipes.

This is the plan I'm taking for my garden this year. I saw kohlrabi and broccoli plants in my local nursery. These sparked an idea to plant something different. This means new recipes to try out. I wasn't that surprised to find out that kohlrabi is a German based vegetable (kohl being the German word for cabbage).I had eaten it in my childhood  thanks to it being part of our Swabian German heritage.For some reason I never thought about making any dish with it until I saw the plants. it opened up a wealth of ideas. It's also called a German turnip but can be cooked as any cabbage or broccoli dish. One recipe intrigued me. where'it's cooked German style in a buttery cream sauce and lightly spiced with nutmeg. The other plant that tweaked my interest is Brussels sprouts. I've made all sorts of Brussels sprouts recipes. They are the best steamed and served with melted butter and cheese however sliced ones can make for a great sheet pan side that can be cooked with the main dish. There's also a Brussels sprout salad that will be tasty to make, especially with freshly picked sprouts.

Before you go for some wild planting, make sure you have the space and the soil for it.Watermelon is a wonderful plant but it is a vine and that requires a lot of space. these also need full sun as do corn. A backyard cornfield is fun. I've had a few relatives do this and there's something neat about pickling your own corn. Homegrown corn also seems somewhat sweeter tasting too. It's also versatile. You can make a delicious corn chowder rich with the kernels and bacon or Mexican street corn. Imagine turning those ears into elote,  dripping with cotija cheese, sour cream and lime. A really neat and unusual planting would be popcorn. yes , You can grow your own.It's really the same as planting and harvesting sweet corn. You will nitrogen rich fertilizer because any type of corn needs a lot of nutrition.Another fun grow  are potatoes. There are many breeds to experiment with in your yard. You can try your hand in Fingerling or heartier Idahos.  yet these too , like a cornfield take up a lot of yard, You may just want to grow them as with corn.

Think about different plants and veggies to plant this season. It will create a fun gardening experience. It will also make for exciting and fun new recipes.

A Year Without The Chef

It has been a year of not having my Mom for recipes and advice. I miss her and I miss her culinary wisdom. The year without her has been sad but interesting. I had to grow and even challenge myself as a home chef and a baker.

The one thing I truly miss is her advice. I always needed it when I was writing about family or Piedmontese or Swabian dishes. She knew. Luckily there are others who can fill me in. I was fortunate enough to interview the Brass Sisters of the PBS show "Food Flirts" and began a foodie relationship with them. It is rare that I do ask for their advice but it i s freely given. I have had to rely on my brother for memories . "Is the taste similar to what they made?" They being our mother and her mother., our Nonna. Sometimes I rely on different websites to help (as any of my readers/ followers will know).All Recipes has been a big help. This is the place to go to for all sorts of recipes from breakfast to snacks.I have also looked at the New York Times Wednesday and Sunday Food sections for inspiration and help. Some worked , some didn't. Making someone else's recipes is not like making family ones. There's no connection  there - no stories and memories of the flavor. Yet cooking is also for trailblazers and that's what I had to become too.

There were also so many highs in the last year. I wish my Mom could have been here to experience them with me. She would have loved the Brass Sisters interview. She may have joined in, offering some of her advice and recipes to them. She would have been thrilled by them as well, because she was a big PBS cooking show fan. I'm sure she would have gently pressured me to interview Lidia Bastianich, or maybe Chris Kimball. She would have been very curious about my interview with Carolyn Robb, Prince Charles' personal chef.My Mom would have recreated the Yorkshire pudding recipe and we would have  doused it with Heintz's roast beef gravy.I think she would have also been amazed that I adapted both her chili and tomato sauce recipes for the crock pot. She was never one for it.Also, how would she feel about me adding California wildflower honey to both? She was more sugar or sliced carrots type of sauce maker. She also would have thought me crazy for baking two hundred cookies, twenty-five cupcakes and one marble layer cake at Christmastime last year. She would have loved the lemon poppy seed cake the oneI made last week ,especially because it was a scratch cake and she loved those.

A year without the chef. She may not be with me physically - but her spirit - her advice and recipes will live on. That's a warm comfort when I feel the chill of loneliness while cooking and baking.

Mom's Recipe

Mom's always have the best recipes. I was lucky to have a mother who loved to cook -  inheriting that  love from her parents and grandparents. She also  lived to cook and made all sorts of cuisine, from the Swabian and Piedmontese dishes she grew up on to French, Chinese and Mexican recipes from books and newspapers. Receiving cookbooks for Christmases and birthdays  were a big deal., She adored one special one, the famed  LaRousse Gastronomique.

 One of her favorite recipes was  surprisingly from Au Bon Pain, the bread and pastry chain .As we all did, she fell for their tarragon chicken spread.

Out of love and honor for her. here's the recipe.Make it for your mothers, whether tomorrow or for a family picnic.

Chicken Tarragon Salad

Two cups shredded or cubed left over chicken. (mix the white and the dark meat for a more flavorful spread)

Two to three tablespoons mayo

One heaping tablespoon of  dried tarragon. (use fresh picked if you have it)

Mix the chicken and mayo until well blended, Add the tarragon and mix it thoroughly into the spread. Add freshly ground pepper if you want more zing.

My Mom always liked the spread on buttery croissants but it's also good on crackers or any other kind of bread. If you;re spreading it on Italian or French breads, add slices of freshly cut tomatoes.It gives it a Provencale vibe.

Enjoy it. She certainly did.

The Many Facets Of Egg Noodles

Egg noodles have been a kitchen staple forever. Many of our mother's and grandmother's recipes centered around them. They're still as versatile and delicious as ever. They could be the main dish or part of a side.They can even be used in desserts.Egg noodles are what you make them whether in savory or sweet dishes.

Egg noodles originated in China not in Europe as many would believe. They were first made about  4000 years ago and preserved ones were unearthed at Lajia in Quinghai ,China in 2005. They made their way to Europe where most German and Scandinavian households used them on a regular basis. Egg noodles were in savory dishes, sopping up gravy and providing the carb part of the meal. German Jews used the noodles in sweet dishes such as kugel.They're different from pasta in the sense of whole  eggs or egg yolks mixed with wheat flour and then boiled in water. Pasta can come with or without eggs. Sometimes olive oil and vegetables can be incorporated in the recipe. Noodles are generally one length and shape while the other,as we all know, comes in avariety of shapes and sizes. Like pasta, egg noodles can be bought or made at home. It's just taking two cups of flour and mixing ot with one teaspoon of salt and one teaspoon of baking powder . Two whole eggs are added and this is what gives the noodles their rich , sunny color.Half a cup of milk is added as well.It's left to sit for half an hour before rolling out. You can use a pasta machine to make them or a knife.It's then dropping them into boiling waiter for two to four minutes.

Whether they're home made or store bought egg noodles are a great base for so many dishes. The Swabian Germans from southwest Germany cook boiled ones with eggs for Lent. This traditional and delicious dish also has sliced peaches  on the side to cut the intensity of the eggs.Germans also use them with meat and gravy recipes. They can be used instead of the traditional spaetzle, a kind of noodle itself. Another delicious recipe is beef tips and gravy over egg noodles. The noodles' mildness is the perfect foil for the beef's and sauce's strong flavors.Try them with either beef or chicken paprikash, the famed Austrian dish, known for its spicy ' paprika sauce. Of course egg noodles taste their best in chicken soup. Nothing beats a homemade one, thick with those luscious eggy, strands and hearty chicken chunks. You can also think out of the box and put the noodles in a minestrone for a chunkier version of the original recipe. Egg noodles have a sweet side. They give body to cinnamon laced sweet casserole along with providing the base.  A lush one involves egg noodles,cherries and sour cream baked together for  truly rich dessert.

Egg noodles are a versatile staple every pantry and kitchen should have. They're easy to use and easy to create hearty dinners and desserts. Make them, buy them but definitely use them in your next dish.,

Reopened With A Salute To A Master Chef

The pantry is opened - and I'll add reluctantly. We've lost one of the best master chefs  to ever live - my mother - Elizabeth Helble Roberts and it's tough to write this  - and continue on with the blog. Yet this is what she would have wanted for me.I can hear her now. "Why are you stopping for me? Don't be silly. Continue on with it.Don't disappoint your readers."

So, I will ,Ma,

My mother's background was fashion design yet she came from a family of phenomenal home chefs who in their own right, should have been teaching at culinary schools. She had an excellent background , thanks to a Piedmontese Italian mother and Swabian German father. They taught her the subtleties of good Northern Italian and Southern German cuisine. Her beloved paternal grandmother taught her the intricacies of baking which she excelled at.She aced Home Ec , loving the cooking section as much as she loved the sewing one. When she married my Dad, she got a crash course in Midwestern American cuisine from my great-granny Roberts. She could now expand her repertoire with Southern fried chicken, biscuits and crisps. Ma explored her French heritage too, and her love of Paris. We had restaurant style crepes and Bouef Bourgignon when the neighbors ate baloney sandwiches . She plunged into the Chinese cooking craze and was the only one on the block to cook with a wok. Nothing was too difficult or too exotic for her, She even could cook with whatever was in the fridge. Ma  left behind a true library of cookbooks, from La Gastronome La Rousse to Julia Childs.

Cooking and baking with her was like being with Jacques Pepin or Julia Child. It was a master class , in family recipes and international cuisine. To be honest, I was always nervous to  be in the kitchen with her. What if I failed? What would she say? I stayed out of the kitchen for a long time, letting her take the helm. I love to cook and bake but imagine doing both under the watchful eye of an Escoffier. This blog definitely benefitted from her advice. I was always asking her questions. - "How much egg should I put into a recipe?" "Can we vary the stock - switch chicken for veggie?" "How much garlic should go into the sauce?" She was incredibly inspiring and active  - even up to three weeks ago, before she fell victim to the insidious kidney cancer that destroyed her.

I will miss my Mom, Ma- as a mother and as a best friend, but I will always mourn the loss of a great master chef.

Elizabeth Helble Roberts July 18th 1922 - November 12, 2017 . 95 years of amazing good food , advice and cooking.

I know  you and your Grandma Helble are making the best Springele in Heaven right now!

Spaetzle German Comfort Food

Spaetzles are every German or German American's go to comfort food. These versatile noodles can accompany everything from string beans to sauerkraut, from goulash to hoxen . They're even good on their own with melted butter. Anyway you have them is wunderbar- the perfect comfort food for a chilly fall day.

Spaetzle comes from the Southern German or Swabian word spatz for sparrow. The Swabians add "le" to indicated the diminutive and so the name translates into "little sparrow".Spaetzles been around since medieval times and the first recipe was written down during the 1725. It's also big in the Tyrol, along with, Alsace Lorraine, in France, Austria and Switzerland. The dough is easy to make. It consists of simply eggs flour ,water and a sprinkle for salt. The dough is then pushed through a colander and cut into two inch pieces.They are boiled like pasta is however use just plain water instead of salted.You can also buy spaetzles premade as well.

The noodles are good with almost anything. They compliment and take the bite out of sauerkraut, while being perfect for goulash , They absorb the gravy and mellow the dish's spicy taste. They are also good next to hoxen, roasted pork shoulder. Every Swabian family has their own spin on them. Mine likes them with green beans in a butter sauce. I also like them just plain with melted butter as a main meal. I have cousins who prefer them with grated cheese on top, similar to pasta. Some other Germans have them covered with just fried onions,or with only lentils or in a stew.

Spaetzles are the perfect cool weather dish. They are a great comfort food with other specialties or on their own. Their hearty homemade flavor , keeps the chill at bay.

Springerle- A Swabian German Christmas Treat

Swabian Germans love their sweets , especially around the holidays. One of them is the anise cookie called Springerle. This cookie is unusual in many ways. It's an embossed cookie that is very decorative and also has some non traditional ingredients in its' recipe.It's not your typical holiday butter cookie but one that is richer and more complex both in taste an texture.

Springerle cookies came about in the 1400s and the name means little springer or knight in the Swabian dialect. The cookies literally spring up when they re baked thanks to leavening agents. They are now made with baking powder. Springerle have an intense anise taste thanks to the crushed anise seeds used in the recipe. It is not a cookie for the faint hearted. Springerle has whimsical pictures embossed into the surface, thanks to the dough being rolled out by a specially embossed rolling pin. This last is carved from top to bottom with different designs on it. You can also buy hand cut wooden molds from Germany as well.

Another aspect of Springerle is that the stamped dough has to be set out to dry for twenty-four hours before baking. This is to make sure that the design is set into the dough and will remain sharp and clear during the baking process. Unfortunately this also makes the cookies very hard in texture. Some bakers leave Springerle out on the table to soften while others use a microwave to make them lose their hardness. The best and the most traditional way is to place the Springerle in a tin with a slice of apple. This provides moisture and softens the cookie.

Springerle are a wonderful holiday treat. They are deep and intense sweets , treats whose strong , robust flavor should be savored slowly. They are a grown up version of the traditional Christmas cookie.

Food Icons

Food icons never really go away. Unlike celebrities, they are eternal, lasting from year to year and from decade to decade. We have them in our daily lives. We make them an important part of our holiday and daily traditions.


My food icons are of course what I grew up on. I was lucky to to have Piedmontese and Swabian food all the time as well as American classics.There is and will be nothing like polenta , especially when it's fried and topped with two sunnyside up eggs. There there is spaetzle with string beans. For any kid here in the States spaghetti is always the dish of choice. This icon follows us through adulthood, winding up one of our valued and cherished food icons, Another is Coke. It's not just an icon for us Yankees but also for anyone in the workd. Who hasn't popped open a can after a game or hard work? We even put another food icon in it, vanilla ice cream to make it more of a treat.


Of course fast food restuarants. are the epitome of any kind of icon. Take McDonald's with its' classic hamburgers shakes and fries. It symbolizes American eating at it's best(or worst depneding on how you look at it. Another is Taco Bell with it's south of the border menu, symbolizing Mexican food.Diners, especially here in the Garden State, are iconic of New Jersey. Who hasn't driven through this area without stopping for a three egg omlet or a stack of pancakes, complete with a host of sides at any time of the day?.



Food icons are eternal. They never really die. They're there for us when we need them to get through tough times and to celebrate the good ones.

The Versatile Cabbage

This is the month where cabbage affectionados will be going wild. St. Paddy's Day is coming and the veggie will be presented a variety of ways. The thing is that cabbage shouldn't be reserved for Ireland's big day. its's a good enough vegetable to be eaten all year round.

The cabbage is part of the Brassacae family ( the same family that give you Brussels Sprouts) and is a cousin to the turnip.The name derives from the Norman Picard word for swollen head, caboche . it was eaten in Europe for centuries , long before two other staples, potaotes and tomatoes, came imported from the New World. It is one of the best sources of Vitamin C in the winter months (probably why it was a staple in so many homes ).


What todo with cabbage. Most European cultures stuff it. My Piedmontese relatives make pas coi, (loosely transplated "not fish"' in dialect) This is where you take the leaves , them with uncooked polenta and then fry, The rolls are then married in a pickling of salvia and vinegar in the fridge overnight. My Swabian German cousins make the ubiquitous sauerkraut with them. You can do this but you can also make a raw cabbage salad with carrots and sweet vinaigrette dressing. Cabbage is also good in soup and there's even the cabbage soup diet where the soup is one of the main things you eat.

Don't save cabbage just for St Paddy's Day. have it al lyear round in soups or stuffed or even as a tangy salad. Use this versatile vegetable as often as you like.