Any German Cuisine Experts out There?
ritaweeda
11 years ago
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foodonastump
11 years agoJasdip
11 years agoRelated Discussions
German above ground sweet potato recipes
Comments (24)You know, I think our traditional Thanksgiving meal is about as close as we get to indigenous food, right? The wild turkeys were here when the first Puritans arrived. The native Americans were raising corn and squash and beans, I think, and sunflowers as well, which was a major vegetable protein source for them via the seeds which are easy to preserve. Cranberries are native in some parts of the country, and so is wild rice. So, all those ingredients are more or less indigenous American foods. Maybe one problem is that our nation is so large geographicaly, so we do have more regionalized "America food" depending on what foods are readily available in each region instead of a well-known "American" cuisine. For example, if you grew up in Boston, you might argue that lobster and Boston baked beans are true American cuisine, but if you grew up in Georgia or South Carolina, maybe you'd insist it was barbeque, baked beans, cornbread and grits. I was thinking about what kind of native food a forager would find growing naturally here in Oklahoma....there's wild game, of course, and wild blackberries and wild grapes here in southern OK, and some of you probably have wild huckleberries or currants in some eastern parts of the state that we don't have here. Here in southern OK, we have the wild prickley pears (you can make jelly from them) and native pecans and walnuts, and persimmons. There's also several kinds of wild plums, and you can fish in the Red River for catfish. Dorothy, I think I am going to grow peanuts next year so we can make our own peanut butter without all the additives. I remember having a Mr. Peanut machine when I was a little kid....you put the peanuts in his hat and turned the handle and got peanut butter (a peanut paste probably would be a better description). It was simple, so it seems like it'd be simple to make homemade peanut butter in the food processor or blender. Carol, I love all those old Southern Living recipe books...they are my kind of cooking! Another great cookbook full of old-style southern cooking is Fannie Flagg's Original Whistle Stop Cafe Cookbook, which came out at about the same time that her book, Fried Green Tomatoes at the Whistle Stop Cafe, was made into the movie of the same name. If my grandmother and southern aunts had written a cookbook of the foods they prepared their entire lives, it would have been very, very similar to Fannie Flagg's cookbook. Dawn...See MoreLOOKING for: German Farmers Potatoes Recipe
Comments (9)You can't get much more German than with Walter Staib. He was once also a White House chef. Black Forest Home Fries Serves 4 from Black Forest Cuisine by Walter Staib with Jennifer Lindner McGlinn 2 pounds Yukon gold potatoes, peeled salt 1 pound bacon, cut into strips about 2-inches long and 1/8-inch wide 2 garlic cloves, peeled and chopped 1 medium yellow onion, peeled and finely chopped ½ teaspoon dried marjoram freshly ground black pepper 1. Place the potatoes in a large saucepan, pour in water just to cover, and season lightly with salt. Bring to a boil and cook the potatoes until they are just tender, about 20 to 25 minutes. Drain the potatoes, cool slightly, and cut into slices about 1/4-inch thick. 2. Heat a large cast iron skillet or heavy-bottomed sauté pan over medium-high heat, add the bacon, and sauté until crisp. Remove the bacon with a slotted spoon to paper towels to drain, reserving about 3 tablespoons of rendered fat in the pan. 3. Heat the reserved fat over medium heat, add the garlic and onion, and sauté until golden brown. (If you wish to add meat to the dish, toss it in at this point.) 4. Toss in the bacon, potatoes, and marjoram and season with salt and pepper. Cook the home fries, stirring frequently, until well browned and the potatoes come together to form one big cake. 5. Serve the home fries on a large platter. Variation: Make this a full meal by adding eggs. After browning the potatoes, fold about 8 to 10 lightly beaten eggs into the home fries and place in a 350 degree F oven until the eggs are just cooked, about 5 minutes. Here is a link that might be useful: German Home Fries...See MoreAny mushroom experts here
Comments (8)Many years ago, I learbed in a Botany class that the only reliable way to be sure was to examine the gill and spore structure on the underside. Mushrooms fall into two basic types, but I don't remember the identifying details. I stick to one mushroom, the morel, the one my mother gathered exclusively. Later, I found a danger in this since there is another mushroom (posionous) that appears very much like the morel. In fact, its common name is the False Morel. The two can be separated by the profile of their shape, but beware....See MoreAuthentic Chicken Paprikash recipe?
Comments (23)linnea56, This is how I make it: Brown the chicken first in a large pan. Take it out, and then caramelize the onions in the same pan. Depending on the amount of bits and schmaltz in the pan, I might add a tiny bit of stock so I don't burn the bits before the onions start to give off their liquid. When the onions are done to my liking, then I add the paprika to taste (I use a lot more than a tablespoon, too). When I just start to smell the paprika blooming (that's probably not the correct term, but that's how I describe it), then I add the stock and put the chicken back in. It only took one rapped knuckle with the wooden spoon (from my grandmother) plus a torrent of verbal abuse in Hungarian to learn "Never burn the paprika!" It will get really bitter and nasty. But it needs a bit of direct heat to develop its full flavor. Actually, once you get the hang of it, using a plate and a spoon to push the spaetzle or nokedli into the water doesn't take long at all. Even though I have a spaetzle maker, I still do it the old-fashioned way. Just put a big blob of dough on the plate, dip your spoon into the water, scoop off a hunk and push it off the edge of the plate. The dough, if it is the right consistency, should slide right off. Dip the spoon, scoop off a hunk, etc. In case you can't see it, there is a YouTube link above showing the technique. I was surprised to see the family recipe still floating around. Haven't posted in ages, but I lurk occasionally, and happened to see your post. Good to "see" you all....See Moreglaserberl
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