Hello everyone,
greetings from Munich, Germany. After traveling to Switzerland and Italy, I am taking a little break at my brother’s house to finish some work.
Spring has sprung everywhere now, even though we still have some pretty chilly days! I will be coming back to the USA very soon, but for now, I am soaking in a little more family time and exploring my roots. I feel very grateful to have this time before my busy season of summer camps starts. This has been such an incredible trip, I wish I could bottle it up and share it with all of you. ❤️
Speaking of camps if you haven’t signed up yet- camps are filling up!
Thanks to you we have won Best Summer Camp in the Best of Austin Awards two years in a row! Please help me keep us there! It helps so much to have this award and as a small business, any support helps keep us afloat!
Please vote for us in the Austin Chronicle Best in Austin 2023! (It will ask you to create an account and then you can start voting- you can vote every day- then they will announce runners up and then there will be a final round of votes)
Best Summer Camp: Bake Austin/Kids Culinary School
Here is a classic recipe for Spring from Frankfurt.
Green Sauce is made from 7 different herbs, sour cream, lemon juice, vinegar, mustard, a tiny bit of sugar, and salt and pepper. It is a refreshing sauce, that is super seasonal and special. When I served it to my dad he was excited, even though he really doesn’t like vegetables, he loved the sauce. That says a lot!
Frankfurter Grüne Sauce (Frankfurter Green Sauce)
Ingredients:
1/2 cup parsley, chopped finely
1/2 cup dill chopped finely
1/2 cup chives chopped finely
1/2 cup cress chopped finely
1/2 cup borage chopped finely
1/2 cup sorrel chopped finely
1/2 cup chervil, chopped finely
1/2 cup salad burnet, chopped finely
I even found some dandelion greens and added those, chopped finely
1 cup sour cream
1/2 cup Greek yogurt
1 tsp vinegar
1/2 lemon squeezed
1 tsp mustard
1/2 tsp sugar
1/4 tsp salt
freshly ground pepper
2-3 mashed egg yolks (optional)
Mix all of the ingredients together (if you can not find all the herbs don’t worry- just get what you can) and either place in a food processor or blender and blend until finely chopped. Add more salt if necessary.
Serve with hard-boiled eggs, asparagus, and boiled potatoes. Do not forget to add lots of salt to the potato water!
And you can even serve it with dyed eggs and even an Easter Ham.
Happy Spring!
Look at the giant Chocolate Bunny I found! 👆
Chef Pascal