Mushroom sauce – Champignonsauce

Deutsch This recipe only looks Italian at first glance, but it is an in-house creation made from a dark gravy with mushrooms over spaghetti with parmesan. 4 servings Ingredients: 500 g fresh mushrooms 1 onion 1 clove of garlic 1 glass of dry white wine 2 cups of whipped cream 3 tbsp parmesan pepper salt nutmeg Preparation: Clean the mushrooms, […]

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BBQ Sauce

Deutsch 3 – 4 servings Ingredients: 1 onion 1 tablespoon brown sugar 1 tablespoon olive oil 3 tablespoons of tomato paste 1 clove of garlic 5 tablespoons sugar syrup 1 cup of tomato ketchup salt 1 tablespoon cayenne pepper 2 tablespoons smoked salt „Hickory“ Preparation: Cut the onion into large cubes. Caramelize the sugar, add oil, onions and tomato paste […]

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Ragù di cinghiale – Wild boar ragout – Ragout mit Wildschwein

Deutsch For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose a recipe that goes a bit in the direction of ragu alla bolognese, but omitted herbs such as thyme and rosemary. I kept juniper and bay leaves, cooked in a […]

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Frankfurt green sauce – Frankfurter grüne Sauce

Deutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in 1860 in the Frankfurt cookbook of Wilhelmine Rührig. The sauce came probably from Italy as salsa verde over the French sauce verte to Frankfurt, when exactly is not known. Meanwhile, […]

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Beef tongue in horseraddish sauce – Rinderzunge in Meerrettichsauce

Deutsch A whole cured beef tongue is too much for us two people, so it is divided into three parts. The first third turns into tongue in port wine or Madeira sauce, the second third into tongue in horseradish sauce and the last third turns into cold cuts. During the week I don’t drive no special effort, just a bright […]

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

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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Boiled beef with horseradish sauce – Gekochtes Rindfleisch mit Meerrettichsauce

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

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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Chanterelle sauce with potato dumpling – Pfifferlingssauce mit Kartoffelknödel

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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