For most of us when we travel, food is a big part of the destination. We think it’s fair to say that Travel and Food certainly have a way of going hand in hand — it’s certainly been our experience! Recalling favorite meals from our travels can conjure up all kinds of positive memories or ambitions to return to a specific location. Even after we return home, when we think of a favorite meal, it’s forever linked to our travels for either leisure or business. Since the pandemic has everyone traveling less these days, we can and should still find inspiration in memories — and often that can include some of our favorite travel dining experiences.
On our weekly national travel radio show that’s now heard on over 415+ stations across the USA, we’ve created a fun segment to remind us how essential food experiences can be to our travels. Our hope is that these “Travel The World From Your Own Kitchen” segments will encourage you to plan for future travels, but also give you some ideas to help you bring some exciting and new culinary experiences right into your own kitchens. As we invite top chefs to join us and discuss the ever evolving status of the hospitality/restaurant industries under current environment and conditions, we’re also having these chefs share where they enjoy eating and traveling around the world. Most importantly, each chef is sharing a favorite recipe that’s easy to make and uses ingredients we all likely have on hand in our kitchens.
Chef Andrew Zimmern was a recent guest, and he’s a 4x James Beard award winning, TV personality, chef, writer and teacher. Andrew offered up one of his favorite recipes you can easily make in your own kitchen with just a handful of ingredients. The German style Auflauf Pancake with Berries is a recipe he grew-up with and has been making with his family for years. It’s a crepe style pancake that you can fill with berries, chocolate, cheese or the simple way which Chef Zimmern highly recommends — just use soft butter, brown sugar, cinnamon and roasted apple or pear slices in the middle of this delicious pancake.
You can hear the full interview posted on our website, but in summary we talked about how restaurants are working hard to survive on takeout business these days, and what some of the protocols may look like post pandemic during the recovery phases. We had an engaging conversation and all look forward to the time when we can return to restaurants and travel with families, friends and colleagues to our favorite destinations again —- and some new places as well. Enjoy!
AUFLAUF PANCAKES WITH BERRIES – BY ANDREW ZIMMERN
2/3 cup all-purpose flour
2/3 cup whole milk
3 large eggs
3 tablespoons granulated sugar
Pinch of salt
4 tablespoons unsalted butter, at room temperature
3/4 cup raspberries
3/4 cup blackberries
3/4 cup strawberries, hulled and halved
Toasted sliced almonds, for serving
Confectioners’ sugar, for dusting
- Preheat the oven to 400°. Heat a 10-inch cast-iron skillet in the oven.
- In a medium bowl, whisk the flour with the milk, eggs, granulated sugar and salt.
- Remove the skillet from the oven.
- Add the butter and swirl to melt, then pour in the batter.
- Return the skillet to the oven and bake the pancake until set and the edges are browned, 18 to 20 minutes.
- Top with the berries and almonds, dust with confectioners’ sugar and serve immediately.
If you have a travel question, or want to share your own travel stories with us — don’t hesitate to connect with us via our website atwww.RMWorldTravel.com.
Safe and Happy Travels!
Robert & Mary Carey, Hosts
America’s #1 Travel Radio Show
Photo credit: Photo provided by Robert & Mary Carey