Honkman

Kheema Mutter - Spicy ground beef with peas and chilies (made with cumin, coriander, ginger, garlic, turmeric and chili) served with oven roasted zucchini and rice

Rutabaga Curry with leeks, garlic, curry powder, coconut milk and vegetable broth served over rice

Spaetzle are quite easy to make at home and a great alternative for regular pasta in some dishes. Not sure where you live but Bechtle Spaetzle are quite available in the US at World Market and other European shops https://www.worldmarket.com/category/food-and-drink/food/pasta-grains.do?template=PLA-2&plfsku=386019&mrkgadid=&mrkgcl=660&mrkgen=&mrkgbflag=&mrkgcat=&camp=ppc%3Agoogle%3Apla%2BSmartShopping|Consumables%2BFood&acctid=21700000001660222&dskeywordid=92700066061129109&lid=92700066061129109&ds_s_kwgid=58700007370789081&ds_s_inventory_feed_id=97700000007265821&dsproductgroupid=350600084087&product_id=386019&merchid=5165106&prodctry=US&prodlang=en&channel=local&storeid=CP369&device=m&network=u&matchtype=&locationid=9031927&creative=541986255796&targetid=pla-350600084087&campaignid=14427810453&adgroupid=125959448629&gclid=EAIaIQobChMI-7re6KSc9wIVaj6tBh3q1AF5EAQYASABEgLmk_D_BwE&gclsrc=aw.ds

Pad Thai (using a CI recipe) with shrimps, bean sprouts, radishes, eggs, rice noodles, scallions and peanuts with a sauce made from fish sauce, tamarind paste, sugar and white wine vinegar.

Spinach-lentil salad with pine nuts, dried tomatoes and an olive oil, aceto balsamico, maple syrup, dijon mustard dressing. Served with some seared baked teriyaki tofu and oven roasted rosemary-bread chips (from our spelt-whole wheat bread)

We used a recipe from “See you on Sunday” by Sam Sifton. It looks like here is an identical recipe https://chewingthefat.us.com/2018/02/sam-siftons-great-south-bay-duck-ragu-inspired-by-chef-dave-pasternack.html

Fried rice with chorizo, baby kale, napa cabbage, spinach, soy- and fish sauce and some eggs (which made the rice quite wet but it still tasted good)

Duck ragu with pasta (duck ragu made from duck legs braised with carrots, celery, onions, garlic, lots of anchovies, tomato paste, red wine, red wine vinegar, juniper berries and chicken broth)

Pan fried shrimps (with cumin, paprika, cayenne, parsley, cilantro, pistachio, lemon juice) with oven roasted kale (just with olive oil, S+P, pine nuts and 5 minutes at high heat)

Burger with cheddar cheese - onion, Worcestershire sauce and mustard powder in the patty and a maple syrup, aceto balsamico, mustard glaze. Served over arugula and with bacon and truffle aioli.

Soba Noodles with oven roasted eggplant in a sauce made of oyster sauce, soy sauce, chili-garlic sauce, toasted sesame oil and some sugar.

Pork sausages baked in the oven in a mixture of apples, onions, mustard and maple syrup (which created a great sauce) and finished with some blackberries - served with minted mashed potatoes

Savory Morning Bun with Breakfast Sausage, Broccoli Rabe, Garlic and Fontina (would be too filling for breakfast for us but perfect for dinner). The yeast-based dough also includes spelt flour which gives it a nice nutty flavor (From the Grains for every Season book)

Simple Pasta Frittata with roasted red pepper, Italian sausage, parsley and parmesan

Produce is getting better and better here in the Bay Area - time for a vegetable soup after going through the produce department. Soup included cauliflower, green beans, kohlrabi, carrots, corn, green onions, celery, tomatoes, Swiss chard and fennel. Added some spelt to make it more substantial. Finished with some pistou to get some extra flavor.

Chickpea-zucchini patties with parsley, garlic, panko and eggs. Dip made with yoghurt, feta and basil. Served with oven roasted eggplants (herbes de Provence, honey, cilantro)

What was the prize ?

Okonomiyaki - batter made with AP flour, corn starch. dashi, shredded napa cabbage and green onions. Topped with ground pork (cooked with ginger and soy sauce), green onions, mayonnaise, hot sauce, shredded nori and bonito flakes

Tortellini with fennel, peas, spinach, prosciutto and garlic in a chicken broth and cream sauce

Another good option is The Cook’s Book

Chinese inspired beef stew (made with bone-in beef shank) with Chinese five-spice, ground Szechuan peppercorns, soy sauce, star anise, scallions, chickpeas. Served with braised kale and leeks over rice.

I see it as seafood often needs some acidity - sauerkraut can give the acidity but as it is cooked in apple juice it isn’t overly sour and doesn’t overwhelms the fish

Pan seared cod with sauerkraut (cooked in apple juice with bay leafs, cloves, juniper and grated apples and finished with a little bit of cream) and mashed potatoes

If there is one thing I miss from not living in Germany anymore it is not having easy access to great bread all the time - in the US it’s either laughable bad quality or good quality but at insane prices compared to Germany (and having a places with good Fleischsalat, Krabbensalat and Fischsalat would be also great)

Pearl barley, butternut squash, mushrooms, broth, apple cider vinegar and a hint if cinnamons - more of a fall dish but the temperature last night was below 5C - that counts as a cold wave in SF