Kategorie: Saucen

Italia meets Swabia, a fusion of an Italian chanterelle sauce with Swabian spaetzle – Italien trifft Schwaben, italienische Pfifferlingssauce mit schwäbischen Spätzle

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Deutsch Actually, this is a leftover meal, in which I’ve used so many legacies of my sweetheart and whatever was left in the fridge. I even found the wine in it. The broth was from the freezer. The sauce got the typical Italian touch with olive oil, garlic and Pecorino romana. The spaetzle baked in fat and finished the fusion […]

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Kategorie: Deutschland, Germany, Italien, Italy, Saucen, Sauces, Schwaben, Swabia

Boiled beef with horseradish sauce – Gekochtes Rindfleisch mit Meerrettichsauce

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Deutsch Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast or it was eaten with horseradish sauce. Unfortunately, the boiled meat is now perceived by inexperienced housewives as inferior and therefore discarded. Some people find cooked meat generally considered disgusting, only roasted meat counts. It […]

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Kategorie: Austria, Beef, Deutschland, Germany, Österreich, Rindfleisch, Saucen, Sauces

Headcheese with roasted potatoes and remoulade – Sülze mit Bratkartoffeln und Remoulade

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Deutsch I know, headcheese is not unknown in the US. I’ve often seen Anthony Bourdain eating headcheese in his episodes of ‚No reservation‘ in the US and around the world. Making headcheese by yourself, gives an additional kick on the taste and you always know, what you eat. In Germany there are 3 well known ways, to eat headcheese (unless […]

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Kategorie: Cooking with sausages, Deutschland, Germany, Kochen mit Wurst, Saucen, Sauces, Sausages and preservations, Wursten und Konservieren

Chanterelle sauce with potato dumpling – Pfifferlingssauce mit Kartoffelknödel

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Deutsch Forest or meadow mushrooms in a sauce are available as a recipe in countless variations. This is especially about chanterelles in a gravy with potato dumplings. They were from purchased dumpling dough this time, but the recipe of the potato dumplings (raw, half and half, cooked) will be handed later. 2 – 3 servings Ingredients: 200 g chanterelles, cleaned […]

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Kategorie: Deutschland, Germany, Saucen, Sauces

Hunter cutlet – Jägerschnitzel

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Deutsch A hunter’s schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the ghosts divide depending on the area. In many areas it must be breaded, in other areas a schnitzel with sauce is just not breaded. Hunter’s sauce is also available in countless varieties with mushrooms, chanterelles or dried forest […]

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Kategorie: Deutschland, Germany, Pork, Saucen, Sauces, Schweinefleisch

Beef sugo in the kind of the Ragu alla Bolognese – Rindersugo nach Art eines Ragu alla bolognese

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Deutsch There is a recipe from the Bologna Chamber of Commerce which describes exactly what the Ragu alla Bolognaise must be like. However, I know variants such as sand on the sea. On the one hand there is the recipe of the sisters Simili, in which chicken liver is used. So I know that from a cookbook of the 1960s. […]

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Kategorie: Beef, Italien, Italy, Rindfleisch, Saucen, Sauces

German classic asparagus with ham, hollandaise and boiled potatoes – Deutscher klassischer Spargel mit Schinken, Hollandaise und Salzkartoffeln

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Deutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce and the boiled potatoes to. The sauce can also be a Bearnaise, the ham is also variable. I prefer a smoked and an air-dried raw ham and an un-smoked cooked […]

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Kategorie: Deutschland, Gemüse und Salate, Germany, Kartoffeln, Pork, Potatoes, Saucen, Sauces, Schweinefleisch, Vegetables and Salad