Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
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, […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I did not know until June 2019 is that it does not use pancetta but guanciale (air dried pork cheek). I use Italian canned tomatoes as a basis and like one fresh tomato. For the (light) […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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. […]
WeiterlesenDeutsch Remoulade is usually a fatty matter because it consists of 90% mayonnaise. This is different with my remoulade, which I prepare with sour cream, which in Germany contains just 10% fat. In the US, sour cream is rather what is sold here as creme fraiche, so I would recommend to dilute the US sour cream at least half with […]
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