Sunday, July 17, 2011

Yesterday's Flammkuchen is Today's Pastakuchen

Yesterday I made a bastardized version of the ratatouille flammkuchen found in the Lucerne Market Cookbook: The World's Most Expensive Cookbook. I had leftover ratatouille from the pizza flammkuchen so I did the sensible thing and through it all together to make a quick pasta.

Ratatouille Spaghetti with Bacon and Quark

All I did was heat the remaining ratatouille in a pan and toss in some cooked spaghetti which I finished with two healthy spoonfuls of quark -- the fresh cheese that is, not the page layout software or the subatomic particle. I was a little cautious about adding quark to hot pasta but it worked pretty well. It was a bit tangier than ricotta would have been and quite a bit smoother. If you have the desire to make this from scratch (rather than just utilizing leftovers) I'd recommend giving it a go.

Schneider Weisse Hefe-Weizen

For beer I enjoyed a second German beer from G. Schneider & Sohn. This one was a Hefe-weizen(or a Weißbierlexikon if you have that funky ß character on your keyboard). This beer had a much more lemony taste to it than I would have expected but it was quite nice. A great addition to any kuchen you may wish to make, flamm, pasta, or otherwise.

After dinner we left the house which is quite a rarity since we generally aren't done with dinner before 10:00 PM. However, we'd procured tickets to see an underground arthouse film called Harry Potter and the Deathly Hallows Part 2 so we need to be there around 9:00 PM. This movie hasn't gotten a lot of press but I've got to say it was a dark and gritty tale about a group of wizards who seem to suffer a lot then are in their late thirties at a train station with their ridiculously named children.

If you can find a theater around you playing this film I highly recommend!

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