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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Hunter cutlet – Jägerschnitzel

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

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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