For this comfy vegetarian dish, homemade little German noodles were tossed with shiitake and portobello mushroom slices and roasted onions and then baked with Gruyere cheese. The spätzle got toasty on top, there was lots of melted cheese, and I thought I could taste some garlic, but maybe it was the grilled onion. The dish was accompanied by German style sweet and sour red cabbage, this one with a pronounced clove flavor that I really enjoyed. When the plate first arrived, I didn't think I could possibly eat it all, but then suddenly it was all gone.
Location: Bontá, 68510 E Palm Canyon Drive 140, Cathedral City, California. Date: December 20, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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