F.A.Q’s: Frank Kraemer of Kraemer’s Culinary Blog

Photo credit: Kraemer Media Group

Frank Kraemer is a chef you should get to know, in the event that you aren’t already aware of him or his Kraemer’s Culinary Blog.  His recipes  and the photos of the dishes he creates don’t seem like things that were created so much as crafted by a heart and mind that know the world needs more deliciousness in it.  He’s been doing what he does long enough to know how to get it right, and he recently agreed to let Flavorful World peek inside his head on a number of topics related to cooking and eating well.

Flavorful World: Tell us about the best, most recent meal you’ve enjoyed more than 50 miles from where you reside, and whether you traveled specifically for this meal?

Frank Kraemer: About a month ago we visited B. Smith restaurant in Sag Harbor, which is in the south fork of Long Island. This area is a weekend hot spot for all New Yorkers, especially in the summer. Whenever we visit the area we make sure we stop at B. Smith restaurant, which is located in the center of the harbor with beautiful water views.

For the starter I had curried crispy oysters with coconut wasabi vinaigrette and for the entrée roasted halibut with collard greens and Dijon mustard sauce. One of the reasons I like to go there is because of their creative menu, which includes some Asian ingredients paired with American cuisine. I love this
type of cuisine.

FW:  I’m having dinner of a lemon chicken paillard with seasonal veggies and garlic mashed potatoes.  Tell us what wine/beer/cocktail you’d pair with this meal and why you chose it.

FK: For the wine I recommend a Riesling. Not long ago I enjoyed a bottle of Trimbach Riesling, which is from France and cost about $ 20.00 a bottle. This Riesling has some fruit flavors with light acidity, which is ideal to stand up to the lemon in your dish.

In general dry Rieslings go well with creamy and acidic foods. Sweet Rieslings go well with spicy foods or desserts.

For a beer I would recommend a Warsteiner Pilsner, which has enough hops to stand up against the lemon, yet still mild in taste. In general pair a beer that is slightly milder than the flavors of your food. In that case you won’t over power the flavor of the dish. Robust dishes such as grilled steaks go well
with hoppy beers such as Samuel Adams.

I’m not really a cocktail person; however I would recommend a lemon martini, a mojito or a margarita straight up with salt.

FW:  Tell us an ingredient for which your appreciation has grown over time.

FK: Curry! Whether it’s Indian, Thai or Mediterranean cuisine you’ll find it everywhere. I love it.

FW:  What items are always in your mise-en-place when you cook?

FK: I usually have a variety of fresh herbs, peeled garlic, butter, olive oil, sea salt, spices, a good bottle of red and white wine, a set of knifes and equipment. Basically, before I start to cook I try to have all my recipe ingredients ready prepared so I can utilize all my burners to the same time so I will be able to finish the entire menu at once. In that case I can spend more time at the table with my guests or family 🙂

FW:  Tell us a food that despite having tried several times and having had prepared by multiple different means, you continue to dislike.

FK: Artichokes.

FW:  Which of the five mother sauces do you utilize most in your recipes?  What attracts you to it/them more than to the others?

FK: I utilize them and I love them all. Whenever I cook sauces I’m in my element. Sauces are my favorite part of cooking. A good sauce makes a dish stand out. However, I would say béchamel, espanole and vinaigrette are the ones I use most often. These sauces are great because of their versatility.

FW:  Name your favorite dish in each of the following cuisines: Belgian, Cajun, Thai, American.  What makes these dishes your favorites?

FK: Belgian: Belgian waffles with warm cherries and whipped cream. What is
there not to like? Yummy…  🙂

Stoemp – this is a popular dish in Belgium. It consists of mashed potatoes, sausage, carrots and sometimes bacon. It reminds me of German cuisine.

Cajun: Shrimp Creole and Jambalaya. The distinctive flavors of Cajun cooking are just delicious.

Thai: Shrimp with Coconut Curry sauce. I like the ingredients; coconut, lemon
grass, pineapple and curry, simple yet really delicious.

American: New England clam chowder, Maryland crab cakes, Buffalo wings, Bison burger, a classic roast prime rib of beef and the list goes on. American food brings people together.

FW:  Excluding the name of any of your pre-existing blogs, websites, or print/online personas, tell us what name you would give to your memoir about your culinary exploits.

FK: Culinary adventures of a German Chef

FW:  When you aren’t cooking and/or eating delicious foods, how do you most enjoy spending your time?

FK: Spending time with my family, traveling, boating, jogging and reading.

*Note to Readers: If you want regular access to some of the most photogenic and delicious-sounding recipes being created today, you can follow Frank on Kraemer’s Culinary Blog, or on Pinterest or Google Plus.  Or if you don’t just like him, but really, really Like him with a capital “L”, you can show it on his Facebook page.  He slices, he dices, he Tweets, too, so you can also find him on Twitter, or can hit the links with him on LinkedIn (“Links.” “LinkedIn.”  See what I did there?  Good now go visit/follow/link/”Like” to your heart’s and stomach’s content.) 

One thought on “F.A.Q’s: Frank Kraemer of Kraemer’s Culinary Blog

  • August 16, 2012 at 11:37 PM

    Thank you so much for your kind words.

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