Billy Hart Trio live in concert

Just returned from a great night out at Munich’s “Unterfahrt” jazz club. Johannes Enders (ts), Martin Zenker (b), and Billy Hart (dr) performed two beautiful sets tonight. I am excited!

Vienna meets Italy

Yesterday I figured it was time for yet another goulash. Not exactly the original “Wiener Saftgulasch”, but quite close — and very tasty indeed.

Sautee two pounds of onion (really slowly, nearly two hours at very low heat), add plenty of Hungarian paprika and some chopped garlic, roast for a minute or so. Add two pounds of chopped beef shoulder, two vegetable stock cubes, 1 1/2 cups of dry red wine (I used a Blaufränkisch), marjoram, caraway seeds, pepper, bay leaves, chopped fresh chile peppers (Habaneros or Scotch Bonnet if you enjoy that typical taste and are able to handle the heat!), and salt to taste. Simmer for two hours or more. Serve with bread, potatoes, or Semmelknödel.

I used the goulash remains for a quick pasta lunch today. Just added a small amount of water as it had become quite thick over night, cooked the Pennoni pasta, then added some of the goulash together with a generous amount of quality olive oil and fresh basil. Plus some freshly ground pepper and Fleur de Sel on top. Beautiful! To my surprise it didn’t taste after goulash at all, instead it felt very much Italian — reminding me of some of the excellent pasta I had in Tuscany.

Went shopping

Sgt Pepper bought some Scotch Bonnet peppers together with fresh Okra, Garden Eggs, Ginger, and some beef today. Now I need to get some red oil as well to prepare a lovely Okra Soup Ghanaian Style tomorrow.