Pretzels

They might be small and crunchy or soft, buttery, and large. No doubt, pretzels are a go-to snack for many Americans. What was originally a Bavarian staple with large steins of beer doled out by a buxom blonde in a dirndl, pretzels have been getting a culinary makeover. Used as anything from hamburger buns to garlic knots to chocolate-dipped and cinnamon dusted desserts, these little beauties are rising to the challenge. And what’s not to love? Like a good baguette, there’s a little crunch on the outside with chewy goodness on the inside.

Pretzels, typically twisted back onto itself like angel’s wings, probably originated in the early Middle Ages. There are conflicting accounts as to who holds the title of pretzel inventor. One thing is clear—the Germans perfected them.

According to Wikipedia, German immigrants introduced the pretzel to the U.S. in the late 18^th century. Settling mainly in Pennsylvania, the state is now the largest pretzel manufacturer with 80% of the industry’s production.

While the hard ones in a bag are great for a sandwich sidekick, the key to thoroughly enjoying your pretzel experience is making sure they are soft. On one trip to Munich, we were surprised that the giant bread knots that the waitress carried around on one arm were hard as a rock. While the harder version means their shelf life is longer, there’s a huge difference biting into a hard or a soft pretzel.

You can find them in any German bakery, sometimes riddled with sunflower, sesame, or even poppy seeds. They can be sliced up and slathered with butter (Butterbrezel) or served with sausages. Flaked with salt crystals and dipped in mustard, there’s just no substitute for this delectable yumminess.

Here’s the recipe:

2 c. milk

2 ½ TB instant dry yeast

6 TB brown sugar

1 TB Kosher salt

6 c. all-purpose flour

4 TB melted butter

1 ½ c. warm water

½ c baking soda

Warm the milk to the temperature of bath water (100-110 degrees F) and then mix in the yeast. Let it proof for 5 minutes. Add in the butter, sugar, salt and flour. Mix together and knead for 10 minutes. Place dough ball in greased bowl and cover with plastic wrap. Let sit for 1 hour.

Combine water and baking soda. Roll out pretzels into whatever shape you choose (classic twist, balls, sticks, etc.). Dip pretzels in water/soda mixture and place on greased baking sheet. Bake at 425 degrees F for about 10 minutes.

Cold Summer Soups

Soup is probably the last thing you think of when the weather gets hot. But the temperatures heat up, there’s nothing easier than blending up a few ingredients and calling it dinner. No stove or oven time. You don’t even need to fire up the grill. Just grab some fruit or veggies and whiz them up!

Soup as a meal has been around for thousands of years. The etymology stems from the French meaning broth, but the original source is more likely a derivative of Latin. Many of the first recorded soups were thick stews. But eventually, there was a little more refinement in the preparation and thinner, slicker recipes were created.

Cold soups can be thick enough to merit a spoon or thin enough to be a shooter.  Gazpacho is probably the most well known cold soup. But even with that dish, there are a dozens of variations. The Latin American version differs from the Spanish version. One is a chunky vegetable soup while the latter blends stale bread into the mixture creating a creamy, coral-colored yumminess. Salmorejo uses a little more bread so the texture is thicker and it’s often served with Serrano jamon, but it’s still a Spanish gazpacho. Then, there’s white gazpacho made from a base of almonds. Really, the possibilities are endless…

But vegetables do not have the corner market on cold soups. All kinds of fruits—watermelon, cantaloupe, nectarine, strawberry—can make a great starter, main meal, or even a light dessert. 

I chose to go with a simple cucumber soup. The epitome of cool, cucumbers are a great addition to a cold base. Add yogurt and you’ve got yourself some creamy goodness.

Here’s the recipe:

1 lg English cucumbers, peeled and diced

1 garlic clove, chopped

1 tsp salt

1 tsp. black pepper

2 TB olive oil

2 TB fresh dill, chopped

2 c. plain yogurt

2 c. cold water

In a deep bowl, combine the cucumbers, salt, pepper, oil and dill. Let it sit for a few minutes to steep. Add the yogurt to coat. Transfer to food processor. Add the water. Blend all ingredients until smooth. Serve chilled.

Fish Cakes

I’m a sucker for a good crab cake. Succulent lumps of white flesh gently held together by a little egg and mayo. If you prefer a crab cake consisting mostly of breadcrumbs and no crab to speak of, find another blog. Those are not crab cakes; those are hockey pucks. I’m talking about flaky fish, fish, fish. That’s all you should taste with maybe a little kick of heat.

But the crab cake model is not meant merely for the crab. All kinds of fish can find their way to your plate being held together by a little emulsion and softly sautéed to golden perfection. In fact, that’s how fish cakes were born—using up leftovers. Almost every cuisine on the planet has their own form of fish cake that’s been boiled, beer-battered, fried or pan-seared.

My last tango with fish cakes was with some leftover salmon. Dinner ended up being a riff on Niçoise salad with fish cakes instead of filets. Salmon is a great base for this dish. It’s got lots of flavor and enough fatty oil of its own to keep it together. But as with any fish cake, the flavor has to come through with a focus on the fish and not the filler.

As filler goes, your best bet is with the cracker scene and not breadcrumbs. Bread is heavy. Crackers are lighter and you don’t need much to act as a binder. I use either Saltines or oyster crackers. Light and puffy, they add just enough without being overbearing.

Here’s the recipe:

1 lb. cooked salmon

1 red pepper

2 scallions, chopped

1 large garlic clove, minced

½ c. parsley, chopped

½ c mayonnaise

1 egg, beaten

1 TB Dijon mustard

1 tsp paprika

½ tsp Tabasco sauce

1 c. Saltines

Shred the cooked salmon with your hands. Whisk together the mayo, egg, mustard, paprika, and Tabasco. Add to the salmon. Mix well. In a pan, sauté the garlic and pepper with a little butter or oil (your choice). Allow to cool, then add to the salmon mixture with the parsley and scallions. Whiz up the crackers in a food processor and incorporate into the salmon. Form into little patties. Sauté the patties in either butter or olive oil. Serve immediately.