After loosing a loved one, many would consider holidays such as Christmas and Thanksgiving as the most difficult to endure.  While this past holiday season was certainly not easy after losing my Dad last Spring, it’s a lesser known family holiday tradition that will truly be a test of emotional strength and serve as a marker for life “after Dad”.

Moving out to Long Island from Queens in the late 1940s, my father’s family went from a bustling city life to sprawling countryside leaving behind the close knit neighborhoods and culturally diverse shops, stores and ways of life.

My grandmother, wanting to keep the family close while out on Long Island and wanting to preserve the German heritage of which both her and my grandfather descended from, decided to hold an annual get together every New Year’s Day which included all of the traditional German fare.  Sauerbraten, kartoffelkloesse (potato dumplings), kartoffelpuffer (potato dumplings), rotkohl (sweet & sour red cabbage) and spatzle (egg noodles) were all part of the line-up that reminded the family of home.  And of course, the meal wouldn’t be complete without the ubiquitous, albeit slightly peculiar German gravy made out of crumbled gingersnap cookies.

My Grandparents, Robert & Ethel

My Grandparents, Robert & Ethel

My grandmother continued on with this meal every year on New Year’s Day, through 5 children, my dad being shipped off to the Vietnam war, her children getting married and many other monumental moments and changes in life – it was something constant that everyone could rely on. Over the years the guest list even expanded to include new family members, new friends and even loyal patrons to my Dad’s restaurant.  He was so enamored with the family tradition, he made the most of having to open the doors on New Year’s Day by putting Sauerbraten on the menu that one day of the year and giving everyone a little taste of Germany.

Unfortunately my grandmother passed shortly after my parents married and I never had a chance to meet her or talk to her first hand about the meal and the tradition.  However, my father being the oldest and the best cook in the family picked up the tradition as his own.  Slowly but surely the yearly tradition began to gain steam with a brand new audience – my mother’s side of the family.  Just imagine the melting pot soon assembling at my parent’s dining room table with my mom’s predominately Irish family mixed in with the Germans and even Albanians.  It was clear though, no matter what your own family heritage and traditions were, everyone fell in love with “German Day”.

By the time my siblings and I showed up, German Day was just part of the norm.  I can’t remember any year of my life not being kicked off on New Year’s Day with a house full of people, a roaring fire in the fireplace and copious amounts of meat and potatoes.  While my Dad incorporated various German foods and dishes into our everyday diets (a favorite of his was Schinkenfleckerl comprised of egg noodles and leftover cubed ham cooked together with a beaten egg), we reserved the almighty sauerbraten for German Day and German Day only.

It wasn’t until six years ago that the tradition proved to be more than just a holiday and marked the beginning of a six year goodbye to our Dad.  A few days after Christmas that year he went into the hospital and we learned that he would be there up until at least New Years Eve, if not longer.  Realizing that our decades long tradition was in jeopardy, my brother, sister and I quickly gathered and began devising up a game plan as our mom wasn’t very sure the whole thing could be achieved.




Being the oldest child and most interested in cooking at that time, I knew one day this tradition would be passed on to me but I never expected it to be this soon!  I started to wonder if we could pull it off.  I had been around this meal my entire life, had helped out every year with the cooking & preparation but yet nothing had ever been written down into a recipe and I began to panic. Failing at this would be a huge disappointment, mostly to myself.



Despite all of the obstacles and difficulties we banded together and got to work.  I would call my dad in the hospital if there was any question on what to do next but for the most part, the ingredients & steps, stored away for the past year, started to seep back into all of our minds.  In a fit of madness I even decided to try my hand at a new tradition by making a German lebkuchen cake.  All bets were off, we had to succeed.


The big day arrived and in a twist of fate my dad came home that very New Year’s Day.  Immediately he started to examine what we had been up to, making sure it was up to par and we began to really felt the pressure.  It was one thing to impress my relatives – it was another to impress or even just please my Dad.  While stubbornness is a long held stereotype of the Germans, in my Father’s case it was the truth.  As proud as he was for us to continue on the tradition, you could sense his unwillingness to let go just yet.

The end of the night came and while still riddled with minor jabs and criticisms, my father turned to me and stated a simple, “great job” with his signature mustached grin and in that moment I had never felt more proud of myself and my family.

The next six years were a roller coaster for my family as my Dad’s illness progressed and we all began to accept the ultimate outcome, although unsure when it would happen.  Many holidays, Christmases, Thanksgivings, Easters, even New Year Eves were spent in the hospital but no matter what, he was always well enough to come home for New Year’s Day.  Little did we know last January when he made it home just in time that by May we would need to say our goodbyes for good in less than 5 months.

A few things have changed over the years, like moving the actual date to after New Year’s Day as to alleviate the pressure of  traveling (and the pressure of the our New Year’s Eve hangover) and the potato “ball” jokes have evolved but we still have not written down the recipe for my Grandmother’s Sauerbraten.  And I plan on keeping it that way.  Remembering it this way, means never having to forget and always being able to transport to the time we spent together, especially the time spent in the kitchen.

So this year, the first year after he has passed, it seems only fitting we celebrate again, after a week which would have marked my Dad’s 67th birthday.  My grandmother’s china is set on the table, the latkes have been perfectly browned and walking into the kitchen the overwhelm me with emotion of celebrations past.

We will celebrate today in honor of my Dad, a man who lived by the notion that you are made rich by the people you keep in your company, by enjoying good food (and drink) and making enough memories to fill an entire lifetime with endless stories.  Because in the end, those memories are all you have to keep.

Happy German Day, Dad. We miss you.


Easy as Pie…Err Tart?

Mushrooms, Gruyere, Baked

Mushroom & Gruyere Tart

Sometimes people get so hung up on names, titles, making sure things fit the mold and are “correct” that they forget to realize what’s actually important.

My Sunday started off well, I strolled the green market, chugging my large coffee, and stumbled across incredible Crimini mushrooms.  My mind immediately decided that a perfect mushroom and cheese tart would be in order.  Little did I know that in a few hours, back at home, this decision would send me in a frantic  Google search on the difference between a tart and a pie and, oh quiche! Ok, I am sure the copious amount of caffeine didn’t help my compulsion, either.

1 hour, 8 browser windows and two crossed eyes later I realized that there probably was no way I would received a definitive answer.

“It’s the dough you use!”

“No, it’s about the type of pan you bake it in”

“A pie a sweet and is only baked on Wednesdays.”

So this had me thinking, doesn’t really matter what we call things?  If I want to call it a tart, I’ll call it a tart – who is going to stop me!

Whether it’s food or in life, it’s all about what you make of it right?

But let me just say, you better make it something delicious.

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Hasselback Potatoes

Simple really is better with this upgraded version of baked potatoes.  While the thin slices may be  intimidating,  it’s about the only step that requires a little more time.  Just slice, bake & top with breadcrumbs.

Ingredients (serves three)

3 medium sized russet potatoes
1 stick unsalted butter (8 tbsp)
3 tbsp truffle oil
1/2 cup breadcrumbs
4 large cloves garlic, minced
1 tbsp Parmesan cheese, grated
1 tbsp flat-leaf parsley, chopped

1. Pre-heat oven to 425 degrees F.

2. For each of the potatoes, make parallel quarter inch thick slits the entire length of the potato without slicing all of the way through.  Place potatoes on baking sheet lined with either parchment paper or aluminum foil.   Season with salt and pepper.

3. Melt half of the stick of butter and mix with 1 tbsp of truffle oil and 1 clove of minced garlic.  Pour mixture over each potato, ensuring it gets within each of the slices.

4. Place potatoes in the oven and cook for 30 – 40 minutes or until top of the potato is slightly crisp and middle is cooked through.

5. Melt remaining butter.  In a mixing bowl, combine butter, remaining truffle oil, breadcrumbs, Parmesan cheese, parsley and remaining garlic.

6. Place breadcrumb mixture over the top of each potato and pat down slightly to get within each slice.

7.  Bake an additional 15 minutes or until tops are slightly browned.

Pork Belly & Sour Cream Flatbread

Pork belly lardons – ’nuff said.

Pork Belly & Sour Cream Flatbread

(makes 2 flatbreads)

2 cups pork belly cut into small cubes
1/2 teaspoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
4 tablespoons sour cream
3 teaspoons chives, chopped
1 package pizza dough
Oil, to grease pan
Flour, to roll out dough

1. In a large skillet over medium heat, cook pork belly in batches so that cubes are distributed evenly in order to brown.  Season each batch with a half teaspoon of salt and pepper.  Add 1/4 teaspoon rosemary to each batch.  Drain well browned pork belly on a paper towel and let cool.

2. Roll out pizza dough into two ovals.  Spread each with 2 tablespoons of sour cream.  Sprinkle each flatbread with 1 teaspoon with chives and half of the pork belly mixture.

3. Bake in a 400 degree F oven for 15-20 minutes or until dough is cooked.

4. Let cool for a minute before slicing into 6 pieces and garnishing with remaining chives.

Chipotle Skirt Steak Tacos with Jicama Mango Slaw

Chipotle Skirt Steak Tacos with Mango Jicama Slaw

1 lb skirt steak

Corn tortillas
3 tbsp adobo sauce
1/4 cup vinegar
1/3 cup oil
2 large garlic cloves, minced
1 tsp cilantro, chopped
2 tsp sugar
1 tsp salt


1 1/2 cups jicama, julienned
1 cup mango, julienned
1/4 cup red onion, minced
1/4 cup oil
3 tbsp vinegar
1 tsp sugar
1 tsp salt
2 tbsp cilantro, minced

In a large bowl mix together adobo sauce, vinegar, sugar, garlic and cilantro.  Whisk in the oil and then season to taste with the salt.

Place skirt steak in a large plastic bag and pour in the marinade.  Let sit in the refrigerator for at least 2 hours and up to 24.

To make the slaw, combine the jicama, mango, red onion, sugar and cilantro.  Toss with oil and vinegar.  Let sit for at least one hour before serving.

Grill steak over medium heat for about 8 minutes until medium rare.  While steak is cooking, warm tortillas on the grill.  Remove steak from the grill and let sit for 5 minutes before cutting and serving.

Assemble warm tortillas with sliced steak, slaw and sour cream (if desired).


Simple Potato Salad

So many recipes these days offer a twist on a classic dish but why mess with a good thing?  In fact, sometimes the simpler the recipe, the better the results.  Case in point, this classic potato salad.  A cold version of a classic hot german potato salad, this dish is perfect for a picnic as the lack of mayonnaise means less refrigeration is needed.
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Orzo Salad for a Crowd

Potlucks, BBQs and picnics usually mean you’re in charge of making a dish that can satisfy a crowd.  Instead of the expected potato salad, wow them with this orzo salad that incorporates all the flavors of  an antipasti plate.  Use whatever vegetables you have on hand to make this recipe your own and try grilling them if it’s just to hot for the oven.

4 cups cherry or grape tomatoes, quartered
3 cups asparagus, cut into 1 inch pieces
8 oz. soppressata , cut into half inch cubes
4 tbsp olive oil
1 1/2 cups artichoke hearts, chopped
1 cup black olives, chopped
1 1/2 cups parsley, finely chopped
1 tsp. red chili flakes
1 tsp. basil
1 1/2 cups shredded parmesan 
Juice of 1 lemon
3/4 cup olive oil
1/2 cup balsamic vinegar
1 tsp salt
2 lbs. orzo

Preheat the oven to 425 degrees F.  Place quartered tomatoes on a large baking sheet.  Drizzle with 1 tbsp olive oil and sprinkle on 1/4 tsp. salt.  Toss to combine and then spread out the tomatoes so that they are in a single layer on the sheet.  Place in the oven for 30 minutes, turning once half way through.  Remove and let cool.

Prepare an ice bath in a large bowl.  Then, in a large saucepan, bring water to a boil and add the asparagus for 1 and a half minutes.   Remove asparagus and promptly place in the ice bath to cool.  After 5 minutes in the ice bath, drain the asparagus and dry with clean kitchen towel.  Place asparagus on a baking sheet and drizzle with 1 tbsp olive oil and season with 1/4 tsp. salt.  Toss to combine and then spread out the asparagus so that they are in a single layer on the sheet.  Place in the oven for 30 minutes, turning once about half way through.  Remove and add to the pan with the tomatoes.  Add the chopped artichoke hearts to the pan and toss to combine.

While the vegetables are cooking, bring a large pot of salted water to a boil.  Once water is boiling, add orzo.  Cook according to package directions making sure to remove the orzo when it is just al dente.  Drain pasta and stir in 2 tbsp of olive oil to prevent sticking.

Divide the orzo and vegetables evenly among two large bowls (due to volume) and combine.  Add equal amounts of the soppressata and olives to each bowl.  In a jar with a tight lid (or large mixing bowl), combine the parmesan, chili, parsley, basil, balsamic vinegar, 1/2 tsp salt to make the dressing.  Drizzle in 3/4 cup  olive oil.  Place the lid on and shake to combine.   Pour half of the dressing over each bowl of orzo.  Squeeze lemon into each bowl and sprinkle a little fresh black pepper.  Stir to combine well.  Cover and let sit in the refrigerate until ready to serve.

This recipe feeds a large crowd but can certainly be halved for smaller groups.


Skirt Steak Tacos with Spicy Corn Salsa & Chipotle Sour Cream

Skirt Steak Tacos with Spicy Corn Salsa & Chipotle Sour Cream

(serves 2)

4 oz. skirt steak
4  corn tortillas


2 tbsp chipotle sauce*
¼ cup lime juice (about 4 limes)
¼ cup water
2 tbsp oil
2 large garlic cloves, minced
1 tbsp scallions, sliced
1 tsp cilantro, chopped
¼ tsp salt
¼ tsp. ground cumin
¼ tsp chili powder

Spicy Corn Salsa

1 ½ cups corn (frozen or fresh)
¼ cup red onion, diced
½ cup red bell pepper, diced
1 tbsp oil
2 tsp lime juice
½ tsp chili powder
½ tsp cumin
1 tsp sugar (or honey or agave)
1/8 tsp salt
1 ½ tsp jalapeno, diced (modify based on heat preference)

Chipotle Sour Cream

¼ cup sour cream (low fat or non fat)
1 tbsp adobo sauce


  1. Make marinade:  Combine all ingredients in large plastic make, zip well and shake to combine.  Add skirt steak and, making sure steak is completely covered, marinate in the refrigerator for at least 2 hours and up to 24.
  2. Make salsa:  Combine corn, red onion and pepper in mixing bowl.  In a smaller mixing bowl combine the oil, lime juice, chili powder, cumin, sugar, salt and jalapeno.  Pour over corn mixture.
  3. Make chipotle sour cream: Combine sour cream and adobo sauce and mix well (if more heat is desired, stir in1 tsp chili powder)
  4. Cook skirt steak:  The steak can either be cooked in your oven’s broiler or in the oven or on the grill.  Preheat oven to 400 degrees Fahrenheit .  Place steak on broiling pan (or baking sheet) and cook for 8 minutes on one side.  Flip steak over and continue cooking on the other side for 5 minutes for medium rare.  Remove steak from oven and let cool.
  5. Warm tortillas:  Place tortillas in the oven for about 5 minutes or until warm and pliable.
  6. Slice steak into quarter inch strips.
  7. Serve tortillas with sliced steak, corn salsa, mixed greens and chipotle sour cream.

Once you enjoy these steak tacos, check out to learn how to can maximize this recipe’s ingredients.