Humans,
Our Food by Bear dinner series has been a delightful trip down memory lane. We started in France where I had my awakening, then visited Italy to recount my brief encounter with the Futurists. From there we journeyed through Mexico where I met my dear Osa Bear, before landing in Argentina to relive my old boxing days. Next on the docket: Germany!
My relationship with Deutschland dates to 1977. I was living in Berlin and personal chef to David Bowie and Iggy Pop. The three of us shared an apartment in the Schönenberg neighborhood, all of us escaping some demons from the past. This was an opportunity for a fresh start and clean living, which my cooking provided. It was here Bowie recorded three of the albums for which he is most cherished including my personal favorite, Heroes. Our time together was short-lived but it made a lasting impression on us all.
A decade later, Bowie returned to Germany for an open-air concert near the Berlin Wall and invited me to attend. He chose to play Heroes in its entirety. Rock music was treated as a destabilizing threat in East Germany and was forbidden, however scores of East Berliners crowded along the wall to listen. As the music rang out loudly in the West, it wafted over the wall to the East. We could hear the East Germans behind the Iron Curtain, singing along. At this moment, with both halves of the city singing to the same music, the people were divided but together. Less than two years later, with many citing this concert as a catalyst, the Berlin Wall was torn down.
I think of that moment often these days. We're so divided, but the Berlin concert is a constant reminder that we're stronger together. I vowed way back then that I would use food to help bring humans together. The table at Cow by Bear will always be a safe space for us to break bread as one.
I MET A FISHMONGER IN KONSTANZ
Lake Konstanz, on the Swiss border, became our go-to vacation spot for its solitude and midnight skinny dipping. It was there I met Werner, a great fishmonger who became one of my best friends (he officiated my wedding with Osa). This tasty recipe is from Werner, handed down through many generations and modified for your pleasure.
serves 6
1 lb smoked salmon
10 oz arugula
6 slices dehydrated lemon*
extra virgin olive oil (to finish)
for the celery root salad:
4 small celery roots (with few rootlets and knobs), julienned
1/2 c champagne vinegar
1 tbsp german medium hot mustard
1/4 c canola oil
1 small onion, thinly sliced
sea salt and pepper, to taste
2 tbsp fresh chives, chopped
for the dehydrated lemon:
1. Preheat oven to 225. Line a sheet pan with an oiled wire rack.
2. Slice lemon into 1/8 inch slices.
3. Arrange lemons flat on rack so they aren't touching.
4. Cook for around 90 minutes, checking periodically, until lemon is dried and no longer wilty. This may take longer than 90 minutes depending on your oven.
for the celery root salad:
1. Rinse whole, unpeeled celery roots well. Place in pot and cover with water. Bring to a low boil and cook celery roots until tender but still firm.
2. Remove celery roots from hot water and immerse in ice water to cool. Once cool, peel and julienne. Set aside in large bowl.
3. Combine vinegar, mustard, olive oil, 1/4 cup water, onion, sea salt and pepper to taste in medium bowl. Pour over celery root, and mix well.
to plate:
1. Place a piece of smoked salmon on a dinner plate.
2. Toss arugula lightly with olive oil and plate to side of salmon.
3. Top arugula with celery root salad. Drizzle with olive oil and sprinkle with chives.
4. Place lemon chip in the center, standing up in the celery root salad. Enjoy!
SPRING BREAK ON THE LAKE
Here's a delicious little number we would suck down every afternoon at the lake. With Spring approaching I thought it a perfect time to put this cocktail back in rotation.
1 oz Jagermeister
1 oz gold rum
3/4 oz ginger syrup
3/4 oz orgeat syrup
3/4 oz fresh lemon juice
3 dashes Angostura bitters
crushed ice
for the ginger syrup
3/4 c fresh ginger, peeled & sliced
1 c sugar
1 c water
for the ginger syrup:
1. Bring ginger, sugar and water to a simmer in a small saucepan over medium-low heat. Stir until sugar is dissolved. Gently simmer, uncovered, for about 30 minutes. Strain through a sieve and let cool to room temperature.
for the cocktail:
1. In a cocktail shaker filled with ice, pour in the Jager, rum, ginger syrup, orgeat syrup and lemon juice. Shake well.
2. Strain over fresh pebble ice in a Collins glass.
3. Mound more ice on top like a snow cone and apply the bitters.