I made a bratwurst and sauerkraut pizza with pineapple using a base of just
Mozzeralla cheese. The BBQed pizza dough is a palate for your ideas. Here is the lowdown on doing pizza's on the grill
This is the German version of our the American "Chef Salad" that you got in
restaurants in the 50's- 80's. There are a lot more versions of this salad though
and you unique ways to serve it.
Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked.
The typical cooking style uses a marinade or paste that includes at least pimento, which is often called allspice, and scotch bonnet peppers, also known as habenero.
it's German name, "Crepes mit Spargel, Schinken
und Käsesosse". A great new way to enjoy asparagus and they seem
like the perfect food to wrap a crepe around.
This wonderful marinated pork loin from the Idar-Oberstein area of Germany. The marinating technique is simple and unique using bruised onions. It is also used for Schwenkbraten.
A sign of Spring is the dandelions that first come up
Instead of a seeing them as a nuisance try making a salad.
April 29, 2014
Emmas Potato Pancakes
I make a lot of different potato pancakes and will be sharing my repetoire shortly, but here is the one I probably like the best overall.
Many cultures have made these loaves for festive
events. The history behind "why" the braiding is worth the read. recipe and history
April 17, 2014
This sandwich has always intrigued me, it is popular almost anywhere in the states, but have you heard of any other sandwich that has sauerkraut on it? There is the odd customized burger or grilled san I am sure but nothing mainstream that I can see.
Precise Germanic Fusion is this dish! The crispy thin Schnitzel,
with a Cordon Bleu topping and the fresh grilled pineapple ring gives a nice sweet contrast.
April 11, 2014
Bleu Caprese Salad
Is it worth it to buy that 2.50 heirloom tomato? Here I cut it up and put some Maytag Bleu Cheese with it, put on a bed of greens, basil leaves and reduced balsamic. It isn't cheap but can be as satisfying or more than another splurge like a steak.
Caprese salad was invented by a restauranteur in the 50s on the Island of Capri off the coast of Naples, Italy. The recipe is simple use tomatoes, fresh mozzarella, and basil leaves. A little balsamic makes the perfect dressing.
This salad is really open to creative presentation, and your playful twists.
In this case I used Bleu cheese instead of mozzarella
When German immigrants settled near French speaking Montreal, Canada, they modified the popular locals French Onion soup to make it hearty enough for a hard working farmer. They added rich meat from the leg, short ribs, also other solid beef cuts. The bread and cheese topping was left off. Read More
Berliners
These are like a Beignet and often used
for Fasching festivals in Germany as we may use a
Beignet to celebrate Fat Teusday.
Sometimes plain and sometimes filled with cream filling.
Kassler Rippchen
This is a bone-in smoked pork chop in German cuisine. Kassler was believed to be the man that developed an interesting way to cure the meat.
Rippchen is a German word equivalent to ribs.
This is a German Gingerbread
The dough is aged which hugely gives it incredible flavor.
This is popular during the Chirstmas holiday season in Germany.
A Buffalo, NY favorite.
What is a Weck???
This is a type of Southwestern German roll that is topped with some caraway seeds.
Then put some nice rare roast beef on the bun, dip the top in Au Jus and crown the sandwich, and serve with horseradish cream.
This is a nice summer refreshing coctail that originated in Germany.
It consists of a Mosel wine and a sparkling wine, lemon and mint.
Aug 26, 2013
Kalter Hund
This is a very popular German dessert and great for the summer. No baking required and it uses coconut oil, which now is found to be healthy.
Germans love their green beans (Grüner Bohnen) and use them in all kinds of ways. A favorite herb to use is Bohnenkraut (summer savory) and they are often long simmered.
I asked my German chef friend Roy Denman who is from Rottenburg if he knew any
good recipes for a German baked bean using Bohnenkraut that was similar to an
American baked bean that is a common side to any BBQ.
He shared with me this recipe that uses sauerkraut and applesauce or apples.
Small Batch Sauerkraut
One head of cabbage on your kitchen counter, takes just a few days.
With home fermented vegetables becoming so popular
because of the pro biotics as well as incredible flavor, it is important to
get a few guidlines down. Because hey, you are managing a fermenting process.
