Recipe Designery

Veal Schnitzel, Spaetzle, Jager sauce and Bavarian Cabbage.

Veal Schnitzel is the original, 200 yr old Austrian dish. Origin stories vary, but schnitzel definitely comes from the German/Austrian/Italian Alps region long before appearing in Austrian cookbooks.

The Bavarian Cabbage recipe is ready on the website.
https://recipedesignery.com/recipes/f/bavarian-red-cabbage-rotkohl

You understand what a huge compliment you were given when the dessert was the only photo that made your spouses post, given the meal was one of his favorite. (Fried Catfish, Hush Puppies, Potato Salad, Slaw, and Iced Tea.)

My Blueberry Pie with fresh berries from Bailey Family Farm LLC and homemade vanilla ice cream was the perfect combination for dessert. You will find our family recipe on the website.

Sundays dinner was:
Chicken Karaage aka Japanese Fried Chicken (唐揚げ)
Yamitsuki Cabbage
Vegetable Miso Soup
Green Tea

My spouse said "The chicken, cabbage, & tea are wonderful. The soup, not so much."

Fried Chicken is so delicious that multiple countries have their own versions. Japan and Korea were introduced to the dish by American soldiers. They quickly developed versions using their own ingredients and cooking techniques.

Mahfa Chicken has always been one of my favorite, this Karraage Chicken rivals that recipe. So good!

Our Friday dinner was lovingly crafted in the crock pot as we worked all day. This delightful Mexican soup is always an exceptional choice when you crave a swift, nourishing meal bursting with vibrant fresh vegetables. You can find our family recipe on the website. (recipedesignery.com)

Typically, it is created in the Dutch oven, yet when family convenience is paramount, the crock pot proves to be a game-changer. Rogue Harbor Farm elevated the meal. The cabbage was sublime - sweet and tender to perfection.

Grilled country ribs, baked mac & cheese, sauteed green beans, scapes, and fresh tea. What was on your table for dinner?

The menu was Brazilian Steak, Hearts of Palm Pasta Salad, Brazilian Cheese Bread, & Argentinian Chimichurri.

Have you tried my Brazilian Cheese Bread recipe yet?!? Sooo perfect!

I'm thrilled to be working on a 'toddler' section on my website.

One precious child is embarking on an exciting journey, eager to explore the world of wholesome foods and develop healthy habits that will last a lifetime. Her momma's vision is clear: to nurture a love for nutritious options, free from processed foods and added sugars. What an honor to be part of this journey!

I was delighted to get to create a birthday smash cake for her special celebration, and the taste tests we did ahead were a resounding success. I’m excited to get a good picture of it on party day so I can share the recipe with everyone.

Our little one took her first bite of blueberries and wasn’t so sure…after a few more berries she beamed with joy - it seems she's discovered a new favorite! We also introduced her to our wholesome Polenta and Meatballs meal, and the results were wonderful. Her plate was nearly cleaned.

Witnessing her growth is a blessing, and I'm thrilled to share her progress with you - before and after. What a wonderful job she's doing!

Tonjiru (豚汁); Japanese Vegetable & Pork Soup. The recipe varies widely from family to family, so we went with a version my spouse wanted: pork meatballs, Napa cabbage, bok choy, carrots, Daikon radish, green onions, and tofu.

It's a popular 400 yr old dish originally prepared with wild boar. Considered true home cooking, Tonjiru isn't bad, but it's not good either. It's almost flavorless, except for the last bite where the spices the recipe called for settled. 🥵

I found some German butter last month at a very large Farmers Market and was looking forward to using it when the local fresh cabbage came in. Blessed Creek Farm grew some beautiful red cabbage this week that we made our favorite braised cabbage recipe with.

Tossing together some cabbage, vinegar, sugar, and lots of butter is the key to this dish balancing tanginess with caramelized sweetness.

German immigrants introduced it to the United States in the mid-19th century, with records of its preparation appearing in American community and church cookbooks by the 1860s, especially in areas with strong German-American populations.