Have you a German food Recipe Please?!
My friend is coming from Germany, what could l cook to make her feel At Home!?
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Yes I do !.!.!.!.!.!. my dad's family is German and here are two of our family favorites !.!.!.!.!.!. it is actually 2 dishes that combine to form one large one !.!.!.!.!.!.!. will definitely be a hit for your friend from Germany !.!.!.!.!.!.!. = )
Pork Schnitzel with Chanterelle Mushrooms
2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
Butter
3/4 pounds chanterelle mushrooms, chopped if large
1/4 cup heavy cream
Pat cutlets dry!. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs!. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy!. Drain on paper towels, keep warm!.
In a separate skillet over high heat, cook the bacon and the onions until they both start to brown!. Add mustard and capers!. Add a small lump of butter to the mix and immediately add the chanterelles!. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan!. Simmer sauce to reduce slightly!. Add more mustard or capers as needed!.
To serve, spoon sauce over browned schnitzels!.
Potato Pancakes
1 large, baking potatoes, like russets, about (8 ounces)
1/2medium onion, (about 4 ounces)
1 egg
1 tablespoon chopped parsley
1 tablespoon flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl!. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl!. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings!. Mix well!. Heat 1/2 cup of oil in a heavy skillet!. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake!. Turn heat to medium!. Cook for 5 minutes on each side, or until crispy and golden!.
You can serve the cutlets on top or beside the potato pancakes along with applesauce !.!.!.!.!.!.!. they will love it !.Www@FoodAQ@Com
Pork Schnitzel with Chanterelle Mushrooms
2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
Butter
3/4 pounds chanterelle mushrooms, chopped if large
1/4 cup heavy cream
Pat cutlets dry!. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs!. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy!. Drain on paper towels, keep warm!.
In a separate skillet over high heat, cook the bacon and the onions until they both start to brown!. Add mustard and capers!. Add a small lump of butter to the mix and immediately add the chanterelles!. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan!. Simmer sauce to reduce slightly!. Add more mustard or capers as needed!.
To serve, spoon sauce over browned schnitzels!.
Potato Pancakes
1 large, baking potatoes, like russets, about (8 ounces)
1/2medium onion, (about 4 ounces)
1 egg
1 tablespoon chopped parsley
1 tablespoon flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl!. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl!. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings!. Mix well!. Heat 1/2 cup of oil in a heavy skillet!. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake!. Turn heat to medium!. Cook for 5 minutes on each side, or until crispy and golden!.
You can serve the cutlets on top or beside the potato pancakes along with applesauce !.!.!.!.!.!.!. they will love it !.Www@FoodAQ@Com
warm potato salad
3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 c)
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes!.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain!.
Drain potatoes and let stand until cool enough to handle!. Cut potatoes into eighths and in a bowl combine with bacon!. Keep mixture warm, covered!.
Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes!. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes!. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper!.
Serve potato salad warm or at room temperature, garnished with parsley!.
schnitzel
4 thin boneless pork chops or veal chops
1/2 c!. oil (I use olive oil)
3/4 c!. fine bread crumbs
2 eggs
salt & pepper
2 lemons
Heat the oil in a large skillet at medium high heat!. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8")!. Beat the two eggs in a bowl that is wide enough to dip the meat into!. Spread the bread crumbs onto a plate or flat surface!. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat!. Then coat the entire cutlet with the bread crumbs!. Place in hot oil and cook on both sides until golden brown!. It only takes about 1-2 minutes per side!. Serve each cutlet with half a lemon on the side!. Some people go ahead and squeeze the lemon onto the schnitzel before serving!. I prefer to squeeze the lemon juice onto the meat just before I eat it!. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it!.
cucumber salad
2 lg!. cucumbers
1 tsp!. salt
2 tbsp!. sugar
1 tbsp!. white vinegar
1/2 c!. sour cream
1 tsp!. dill, dry
1 tsp!. paprika
Peel cucumbers and slice very thin!. Place cucumbers in colander and sprinkle with salt!. Let stand 15-30 minutes!. Squeeze liquid out of cucumbers!. Whisk remaining ingredients and pour over cucumbers!. Best is marinated for an hour or more!.
hope this helps!.spouse was stationed in germany for a few years and loves this stuffWww@FoodAQ@Com
3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 c)
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes!.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain!.
Drain potatoes and let stand until cool enough to handle!. Cut potatoes into eighths and in a bowl combine with bacon!. Keep mixture warm, covered!.
Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes!. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes!. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper!.
Serve potato salad warm or at room temperature, garnished with parsley!.
schnitzel
4 thin boneless pork chops or veal chops
1/2 c!. oil (I use olive oil)
3/4 c!. fine bread crumbs
2 eggs
salt & pepper
2 lemons
Heat the oil in a large skillet at medium high heat!. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8")!. Beat the two eggs in a bowl that is wide enough to dip the meat into!. Spread the bread crumbs onto a plate or flat surface!. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat!. Then coat the entire cutlet with the bread crumbs!. Place in hot oil and cook on both sides until golden brown!. It only takes about 1-2 minutes per side!. Serve each cutlet with half a lemon on the side!. Some people go ahead and squeeze the lemon onto the schnitzel before serving!. I prefer to squeeze the lemon juice onto the meat just before I eat it!. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it!.
cucumber salad
2 lg!. cucumbers
1 tsp!. salt
2 tbsp!. sugar
1 tbsp!. white vinegar
1/2 c!. sour cream
1 tsp!. dill, dry
1 tsp!. paprika
Peel cucumbers and slice very thin!. Place cucumbers in colander and sprinkle with salt!. Let stand 15-30 minutes!. Squeeze liquid out of cucumbers!. Whisk remaining ingredients and pour over cucumbers!. Best is marinated for an hour or more!.
hope this helps!.spouse was stationed in germany for a few years and loves this stuffWww@FoodAQ@Com
go to an German deli and buy some unique german food
go to trader joe's
best you go with your friend there!.
try to avoid
-ketchup
-pommes frites [pom frit] (you know it as french fries)
-Bratwurst (you don't what it is at all) and it's german fast food, with lots of Curry: Curry
wurst
make a fresh salad with fresh veggies
AND: Give it up - she/he will never feel at home, everything is different here -Good!
If I would visit Amerika I came not for the food!.
Important tip: Cook what you know the best, don't try new stuffWww@FoodAQ@Com
go to trader joe's
best you go with your friend there!.
try to avoid
-ketchup
-pommes frites [pom frit] (you know it as french fries)
-Bratwurst (you don't what it is at all) and it's german fast food, with lots of Curry: Curry
wurst
make a fresh salad with fresh veggies
AND: Give it up - she/he will never feel at home, everything is different here -Good!
If I would visit Amerika I came not for the food!.
Important tip: Cook what you know the best, don't try new stuffWww@FoodAQ@Com
I have a traditional meal that I make!. It consists of rouladen, red cabbage, and either potato pancakes or mashed potatos and ginger gravy!.
For Rouladen:
Need thin cut beef (look/ask for brasoile meat)
onions
sweet pickles (relish works as well)
Bacon
Mince onions!. Smear or sprinkle meat with onions and pickles, roll up, roll bacon around and secure with a toothpick!.
Prepare all your meat this way!. Heat some oil in a large braising pan to sear the meat rolls!. Once seared add a cup water or chicken broth, cover and reduce heat!. Occasionally check flipping meat bundles and add water/stock as needed!. Cook until soft about 45 minutes!. Remove meat!. Add enough water/stock to pan to make about 2 cups of liquid for gravy!.
Heat gravy liquid, 1/2T of freshly grated ginger, salt and pepper!. Make a slurry of 2 T of cornstarch and 1 T of cold water!. As the gravy liquid begins to heat to boil add in a little of the slurry, thicken to your desires!. If becomes too thick add a little more stock or water!.
Cabbage:
2 md-lg onions
1 lg green apple
1 sm head red cabbage
apple cider vinegar
sugar
Thinly slice small red cabbage!. Try to keep slices near the 1/4 inch mark or less!. If needed chop pieces down so no longer than 3 inches!. Slice onion in same manner, peel apple and slice in similar size wedges!. In md-lg pot add little olive oil and sautee onion, apple and a bit of salt until begins to carmelize!. Add cabbage and stir about!. Add in 1/2 c!. vinegar and 2T sugar!. Stir about and cover w/ tight fitting lid!. Reduce low and simmer, stirring regularly and add water, vinegar and sugar as need to keep from burning and adjust the flavors to your taste!. Add salt and pepper to your taste!. This takes about a hour or more to cook properly!. An hour is the minimum, the cabbage should be soft!.
Potato Pancakes-
3-4 Lg!. Yellow potatos (starchy) (shredded and squeeze of extra liquid)
1 md!. onion (thinly sliced or shredded)
1 egg
1 T flour
In larger bowl add egg, flour and some salt and pepper, whisk well!. Add in shredded potatos and onion!. Mix throughly!. In frying pan add few T of oil, heat oil and add small piles of potato mixture and flatten with spoon!. Make pancakes no more than 4 inches across, so the interior cooks properly!.Www@FoodAQ@Com
For Rouladen:
Need thin cut beef (look/ask for brasoile meat)
onions
sweet pickles (relish works as well)
Bacon
Mince onions!. Smear or sprinkle meat with onions and pickles, roll up, roll bacon around and secure with a toothpick!.
Prepare all your meat this way!. Heat some oil in a large braising pan to sear the meat rolls!. Once seared add a cup water or chicken broth, cover and reduce heat!. Occasionally check flipping meat bundles and add water/stock as needed!. Cook until soft about 45 minutes!. Remove meat!. Add enough water/stock to pan to make about 2 cups of liquid for gravy!.
Heat gravy liquid, 1/2T of freshly grated ginger, salt and pepper!. Make a slurry of 2 T of cornstarch and 1 T of cold water!. As the gravy liquid begins to heat to boil add in a little of the slurry, thicken to your desires!. If becomes too thick add a little more stock or water!.
Cabbage:
2 md-lg onions
1 lg green apple
1 sm head red cabbage
apple cider vinegar
sugar
Thinly slice small red cabbage!. Try to keep slices near the 1/4 inch mark or less!. If needed chop pieces down so no longer than 3 inches!. Slice onion in same manner, peel apple and slice in similar size wedges!. In md-lg pot add little olive oil and sautee onion, apple and a bit of salt until begins to carmelize!. Add cabbage and stir about!. Add in 1/2 c!. vinegar and 2T sugar!. Stir about and cover w/ tight fitting lid!. Reduce low and simmer, stirring regularly and add water, vinegar and sugar as need to keep from burning and adjust the flavors to your taste!. Add salt and pepper to your taste!. This takes about a hour or more to cook properly!. An hour is the minimum, the cabbage should be soft!.
Potato Pancakes-
3-4 Lg!. Yellow potatos (starchy) (shredded and squeeze of extra liquid)
1 md!. onion (thinly sliced or shredded)
1 egg
1 T flour
In larger bowl add egg, flour and some salt and pepper, whisk well!. Add in shredded potatos and onion!. Mix throughly!. In frying pan add few T of oil, heat oil and add small piles of potato mixture and flatten with spoon!. Make pancakes no more than 4 inches across, so the interior cooks properly!.Www@FoodAQ@Com
In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the “wild” taste of the meat!. Most of us make it with beef, these days, and so did Grandma Block!.
She often prepared this when children and grandchildren were coming to visit!. We all loved it!. She bought a lean roast, not too big to fit into her marinating crock, poured the spices and wine over it, and let it sit on a shelf in her cool basement for several days, turning the roast each day to be sure all sides of it were well “soaked!.”
You will need:
A large crock or bowl for marinating the roast
A large, tightly-covered kettle or Dutch Oven for cooking
4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 C!. red wine vinegar
2 C!. red wine
2 C!. water
1 large onion, sliced
2 bay leaves, 3 cloves, 10 peppercorns
1!. Heat marinating mixture to a simmer, then turn off heat!. 2!. Pour mixture over meat in a large bowl, and allow it to cool!. Cover and refrigerate for 3-5 days!. 3!. Remove meat from marinade and drain fully!. Strain and keep the marinade!. 4!. Brown the roast in enough oil to cover the bottom of the Dutch Oven!. (Dredging the roast in flour before browning will help keep the oil from spattering!.) 5!. Slowly add 2 cups of the marinating liquid!. (Save 1 C!. of the liquid for the gravy!.) 6!. Reduce heat, cover the kettle and allow to simmer for 2 ? hours, or until roast is tender!. 7!. Remove it to a large platter, keeping it warm!.
8!.To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps!. If more flavor is needed, add some beef base or bouillon cubes!.
The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes!.Www@FoodAQ@Com
She often prepared this when children and grandchildren were coming to visit!. We all loved it!. She bought a lean roast, not too big to fit into her marinating crock, poured the spices and wine over it, and let it sit on a shelf in her cool basement for several days, turning the roast each day to be sure all sides of it were well “soaked!.”
You will need:
A large crock or bowl for marinating the roast
A large, tightly-covered kettle or Dutch Oven for cooking
4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 C!. red wine vinegar
2 C!. red wine
2 C!. water
1 large onion, sliced
2 bay leaves, 3 cloves, 10 peppercorns
1!. Heat marinating mixture to a simmer, then turn off heat!. 2!. Pour mixture over meat in a large bowl, and allow it to cool!. Cover and refrigerate for 3-5 days!. 3!. Remove meat from marinade and drain fully!. Strain and keep the marinade!. 4!. Brown the roast in enough oil to cover the bottom of the Dutch Oven!. (Dredging the roast in flour before browning will help keep the oil from spattering!.) 5!. Slowly add 2 cups of the marinating liquid!. (Save 1 C!. of the liquid for the gravy!.) 6!. Reduce heat, cover the kettle and allow to simmer for 2 ? hours, or until roast is tender!. 7!. Remove it to a large platter, keeping it warm!.
8!.To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps!. If more flavor is needed, add some beef base or bouillon cubes!.
The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes!.Www@FoodAQ@Com
Sauerbraten, mashed potatoes and red cabbageWww@FoodAQ@Com
BratwurstWww@FoodAQ@Com
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