I have been thinking a lot about what "home" means
I have been thinking a lot about what "home" means
Chef Pascal's Love letter: February 2023
Hi everyone,
I'm back in Munich and feeling all sorts of emotions. This city holds so many memories and brings back so many dreams from when I left 36 years ago. It's amazing to see how much I've changed, yet how much I've stayed the same.
Germany will always be my first home, but Austin is home too now. I feel so lucky to have two places that feel like home.
Today I took a stroll through the heart of Munich, starting at Karlsplatz, also known as Stachus. The square is named after Elector Charles Theodore, but the locals have been calling it "Stachus" for centuries because of a tavern that used to be run by a man named Eustachius Föderl.
As I walked through the "Fussgängerzone" towards Marienplatz, I was struck by how inviting the pedestrian-only area was. Cars are forbidden (except for. emergency vehicles), making it a safe and enjoyable environment for people like me to explore. It was opened for the Olympic games in 1922 - it is one of the only carfree shopping miles in Germany.
Marienplatz is the central square and the heart of the city, surrounded by beautiful historical buildings like the iconic New Town Hall. And if you're there at 12pm, be sure to catch the famous Glockenspiel performance - it's a must-see! (If you look at the center of the tower you can see little figurines that will turn at noon and play music. This is also where the famous Christmas market takes place in December.
I also stopped by the Viktualienmarkt, the largest daily Framers market in Munich. It's a great place to sample local food and find unique souvenirs. I had lunch with an old friend and we even tried the delicious Schmalznudeln at the classic Cafe Frischhut. This cafe was a popular spot for night owls looking for sweet treats and coffee after a long night out. The cafe opened at 5am, a perfect place to stop and eat before heading home, as well as to run into market vendors there.
Next week, I'm heading to Hameln, a charming town in Lower Saxony. It's known for its Pied Piper legend and its well-preserved half-timbered houses. It's also the birthplace of both my mother and brother. Can't wait to see what adventures await!
Many of you in Austin have endured a crazy week of power failures and terrible losses to your trees. I felt powerless from over here but tried to help however I could. I am hoping you are all warm now.
In other news: Our virtual summer camps are open for enrollment and I can’t wait to get started! We have some really fun camps ahead. Fairy Cookie Village camp, and a Unicorn Camp as well as several dinner clubs and I am working on an Ice cream camp as well.
AND
Here is the recipe for this cake, which would be a lovely Valentine’s Day Cake.
It is a little bit involved but totally doable. It just takes a little bit of waiting in between steps.
Ingredients:
For the crust:
1 stick (113 g) unsalted butter and a little more for greasing
2 cups (250 g) all purpose flour
1/2 cup (125 g) sugar
1 Egg
1 tsp baking powder
For the cheesecake filling:
16 oz cream cheese softened to room temperature
1/2 cup sugar
1/3 cups sour cream
1/2 tsp vanilla
a pinch of salt
2 large eggs
For the raspberry top:
2 cups fresh Raspberries
1 envelope gelatine
2 tablespoons granulated sugar
1/2 cup water
Instructions:
Preheat oven to 375°F (190°C).
Line the bottom of an 8-9 inch (20-23 cm) springform pan with parchment paper and grease the edge.
In a large mixing bowl, add flour, butter, 1/2 cup (100 g) of sugar, an egg, and baking powder. Mix for 2 minutes. Use the bottom of a glass to press ⅔ of the dough onto the prepared springform pan bottom. Shape the remaining ⅓ of the dough into a thin roll, place it along the bottom edge, and press it up the side approx. 1 inch.
Bake the crust for 8-10 minutes. If the crust puffs up, use the bottom of a glass to press it back down after baking.
In a stand mixer or a large bowl, add cream cheese and stir until smooth and creamy. Add sugar and stir again until creamy. Add sour cream, vanilla extract, and salt, and stir until combined.
With the mixer on low speed, gradually add eggs, one at a time, stirring just until each egg is incorporated. Make sure all ingredients are well combined.
Pour the cheesecake batter into the springform pan with the crust. To prevent leaks, place the pan on a foil-lined cookie sheet. Transfer to the center rack of the oven and lower the temperature to 325°F (163°C) for about 75 minutes. The edges will likely have puffed slightly and may have begun to turn a light golden brown. The center should spring back to the touch but will still be jiggly.
Allow the cheesecake to cool for another 1-2 hours or until it's near room temperature.
Keep the springform on the cake!
Wash and pat dry the raspberries. Spread them over the cooled cream cheese filling.
In a mixing bowl, combine 1 pouch of unflavored gelatin with 2 tablespoons (25 mL) of sugar. Add 1/2 cup (125 mL) of boiling water and stir constantly until the granules are completely dissolved. Spoon the mixture over the strawberries.
Allow to set before cutting the cake into slices.
Guten Appetit!
I wish you all a wonderful week and will write again next week!
Best,
Chef Pascal