Today’s lunch was an absolute disaster. I had started out way too late, and so ended up trying to cook lunch in a hurry. Part of the dish came out ok, the rest was not good, to put it mildly. The kitchen looked like a battlefield, and I felt defeated. Luckily, such disasters occur only about twice a year, but whenever they do I am reminded of some very important lessons.

Lesson #1
Never rush around and try to cook a meal in a hurry.

Lesson #2
Never start cooking without mise en place, or putting everything in place. Chop, prep, weigh, measure, take out the pots and pans – do it before you even think about turning on the stove. It’s the holy grail of cooking and those who mess with it will feel its wrath.

Lesson #3
Never cut corners by substituting fresh vegetables with frozen ones. If it’s seasonally unavailable, don’t go for the frozen stuff. It’s vastly inferior to fresh, in-season produce.

Which leaves us with one very happy dog, who got to indulge in a lunch gone wrong…

What do the EU, globalization, hybrid seeds, and Spanish tomatoes have in common? Why are our chickens literally eating the Brazilian rainforest? These and many more questions are answered in Austrian film maker Erwin Wagenhofer’s eye opening documentary “We Feed The World”. You can watch the entire documentary (in German) here, or buy the English version here.

This film is a must for anyone who cares about the environment and the food they put in their bodies. The consequences of Western style industrialized food production and globalization are shocking, to say the least.

For facts about subsidized agriculture, genetically modified food, starvation, and other issues discussed in the film, click here.

My mom’s Christmas cookies…best eaten straight out of the tins before Christmas! As is tradition, this year’s selection included the fabulous Nikolokugerln, which only require a few simple ingredients and are put together in no time (see picture below – the little round balls in the center of the plate).

Nikolokugerln

250g oat meal
80g walnuts, finely ground
60g unsalted butter, at room temperature
5-6 tablespoons strong coffee
200g powdered sugar

Mix all dry ingredients together in a bowl. Add softened butter and coffee, and mix well. Form little balls and roll in powdered sugar. They can be stored in an air-tight container in a cool, dry place for up to two weeks.

Merry Christmas!

These traditional hand crafted gingerbreads from Slovakia are true pieces of art. I found them at a crafts market in Bratislava last summer and couldn’t resist taking some home. They are way too pretty to eat! You can find more patterns and shapes here.

The world’s best fried catfish is dished out in a quaint restaurant in Manchac, Louisiana right on the bayou. A 40- minute drive northwest of New Orleans through scenic Cypress swamps along the shores of Lake Pontchartrain, Middendorf’s is the holy grail of fried catfish. And for good reason. A visit to Middendorf’s will forever change the way you think about fried catfish.

Middendorf's in Manchac, Louisiana

Dining on the bayou

People come here from all over the place for “Middendorf’s Special” – a plate piled high with their famous thin fried catfish, served up with a side of tartar sauce, sweet cole slaw, crunchy fries, and heavenly hush puppies with just the right amount of jalapeno chili. The paper thin fish is breaded with cornmeal, ensuring the perfect crunch. It is then deep fried at just the right temperature, making it light as air and never greasy.

Middendorf's Special

Fried Thin Catfish

Perfection

Hush Puppies Like None Other

Middendorf’s
I-55, Exit 15 in Manchac
Manchac, Louisiana
(985) 386-6666
Open Wednesday to Sunday, 10:30AM – 9:00PM