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Salt Cured Egg Yolks and What To Do with Them
Bon Appetite claimed that salt cured egg yolks are the best thing since grated parmesan. Making them is very simple: Cure, wait, rinse, dry and enjoy. Salt curing typically relies on the...
Blackford Farm Sous Vide Cooked Beef Barley Stew
Sous vide beef barley stew is cooked with beef from the Blackford Farm in Armstrong, Illinois. A two hour trip from Chicago; Armstrong is a rural village of about 400...
Old Fashioned Cider Glazed Cake Donuts and Vanilla Butternut Squash Smoothie
Old fashioned cider glazed cake donuts, the name speaks for itself. Great by themselves or accompanied with a vanilla butternut squash smoothie that is blended with dates, chia seeds and...
How To Make Sugar Free Plum Marmalade
Sugar free plum marmalade is something I love and it brings back so many memories. It has always been my favorite marmalade, and cooking it without adding refined sugar makes...
Chaussons aux Pommes, A French Classic
Voilà, Chaussons aux Pommes are great, simple, and so French. No Boulangerie in France is without them. With food, sometimes simplicity can be the ultimate sophistication and Chaussons aux Pommes...
Schupfnudeln, Summer Ratatouille and Sauce Verte
My Schupfnudel recipe was the second place winner of the Idaho Potato competition. Schupfnudeln or finger noodles are another way of serving potatoes from the master of potatoes, the Germans....
Norbert Bomm
Welcome to my blog I live in Chicago with my wife Michelle and two Labradors, Moses and Rudi. I have spent most of my life cooking and have been blogging since 2014. My blog focuses on balance and preparing food that just happens to be healthy. I believe food doesn’t need to be complicated. It’s important to create real food, that’s full of flavor, not too much, not too little; that’s what I call perfection. I was born in Hamburg, Germany and traveled the world. I have been a Chef in 4 continents from Switzerland, to Sweden, to South Africa, to Puerto Rico, to the Middle East, to the Americas. I own approximately 76 cook books, love food, love to cook, love to eat and love photography.