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Category Archives: German Food

Some Good End-Of-Summer Meals

29 Sunday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, AirFryer, Argentina Pink Shrimp, Avocado, Banana, BBQ Beef, Beans, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Classic Spice Blends, Classis Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Eggs Basted, Eggs Omelets, Eggs Poached, Food Photos, German Food, Greens, Grilled Beef, Grilling, Herbs, Herbs and Spices, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Local Harvests, Local Markets, Omelet, Parma Ridge Winery, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes - Breakfast, Recipes - Sauces, Rice Family Farms, Salads, Salmon, Seafood, Shrimp, Sourdough Bread, Spinach, Things To Do, Traditional Food, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

≈ 1 Comment


Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.

Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.

Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.

Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,

German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.

You like Eggs Benedict? Look at these.

Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled brisket? Or AirFryer goodies? Here was an awesome meals.

German Potato Salad

Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans
2017 Parma Ridge Winery Cabernet Sauvignon

Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.

AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak

AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.

Crab Cakes with Caprese Salad

Cognac Shrimp Reduction

Cognac Shrimp with Vegetables

So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!

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Wurstküche

28 Sunday Jul 2019

Posted by Bob and Robin in Brats, Cooking Styles, German Food, Pork, Potatoes, Restaurants, Sauerkraut, What's For Dinner?

≈ Leave a comment

Tags

Bavarian food, German Food


This riverside restaurant has been serving customers since 1146. “In 1146, German builders completed work on a bridge crossing the Danube river in Regensburg, [Germany]. With the project finished, the tiny construction office next to the bridge found new life as a food stand serving meat dishes. Today, it still serves customers, making it one of the oldest restaurants in the world.
Customers in the early days were mainly dock workers, sailors, and builders constructing the nearby Regensburg Cathedral, which was built between 1280 and 1520 in the Gothic style.
In 1806, the Schricker family took over and started offering mainly charcoal-grilled sausages and sauerkraut. The family still runs the restaurant and gave it its current name, Wurstküche (“sausage kitchen”), or Wurtskuchl in the local dialect.” [ Atlas Obscura] Wurstküche or Wurstkuchl.

“On the Danube Troll, right next to the Stone Bridge, stands the historic Wurstkuchl for over 500 years. Where, even in the Middle Ages, the Regensburg stonemasons and dock workers allowed their strengthening, much remains the same today: the open charcoal grill, the homemade sausages from pure ham, the sauerkraut from the own fermenting cellar and the famous Wurstkuchl mustard the historical recipe of Elsa Schricker…The origin of the historic Wurstkuchl was a small building leaning against the city wall, which was used as a construction office during the construction of the stone bridge from 1135 to 1146. When the building, celebrated at the time as the eighth wonder of the world, was completed, the construction office moved out and the small building became the “cookshop on the little church”. The patrons of the cookshop were harbor and construction workers, hence the name “Kranchen,” the word for cranes or cranes. There were many dockers because the wealthy trading patrons of the Free Imperial City of Regensburg used the port intensively for centuries as a hub for goods from all over the world. The hungry construction workers, however, came mainly from the construction site of the Regensburg Cathedral.” [Wurstkuchl]

Interested in their products? Sausage? Sauerkraut? Potato Soup? All traditional German. Look here – Wurstkuchl Products. (Our sweet Mustard in USA: Our sweet mustard can be found in the USA through our wholesaler: http://www.mygermancandy.com)

So if you are in Germany and want some traditional food in an old, old restaurant, look here. Enjoy!

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Winter Is Coming – Time For Jagerschnitzel

20 Monday Aug 2018

Posted by Bob and Robin in 5-Stars, Bacon, Captain's Shack, Classic Sauces, Cooking Styles, Dinner For Robin, German Food, German Recipes, Homemade Sauce, Idaho Bacon, Idaho Beef, Idaho Chicken, Idaho Pork, Local Markets, Mushrooms, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Bavarian, Recipes - German, Recipes - Sauces, What's For Dinner?, Wines - German

≈ 1 Comment

Tags

jager schnitzel, jagerschnitzel


That ‘s great and I do love a good Jagerschnitzel. But, what is Jagerschnitzel?

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. … Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy. [Honest Food]

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. … Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. [Wikipedia]

You get the idea. Personally, I like the pork or, when you can afford and find it, veal. Here is one recipe.

Jägerschnitzel with Mushroom Sauce
(Hunter’s Schnitzel)

Source: adapted from Oma’s Kaffeeklatsch
Bob and Robin Young, Boise, ID
Ingredients:
4 Veal Cutlets, pounded lightly (use pork for Schweineschnitzel)
1 T fresh squeezed Lemon Juice
½ t Celtic Sea Salt
about ½ c Flour
3 T Water
1 Egg
about 1 cup Bread, or panko, Crumbs
3 T unsalted Butter
3 T Vegetable Oil
1 Lemon, sliced

Instructions:
Trim fat from meat and clip edges to stop edges from curling during cooking.
Sprinkle cutlets with lemon juice and salt.
Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Heat butter and oil over medium heat in skillet. Fry cutlets until golden brown, about 3 minutes per side.
Serve immediately, garnished with lemon slices.

Jägerschnitzel Sauce

Ingredients:
1 T unsalted Butter
3 slices Bacon, diced
1 Onion, diced
1 lb mushrooms, sliced
2 t Tomato Paste
1 c Water
1½ c White Wine
2 T Paprika
fresh Thyme, Celtic Sea Salt, fresh ground Tellicherry Black Pepper, to taste
2 T Parsley, chopped
¼ c Sour Cream

Instructions:
In a skillet, brown bacon and onion in butter. Add mushrooms and fry until tender.
Add tomato paste, water, and white wine. Add paprika. Season with thyme, salt and pepper. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly. Add parsley and sour cream. Stir. Serve over Schnitzel

Here is another recipe. Enjoy!

German Schnitzel with Mushroom Cream Sauce
(Rahmschnitzel)

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Author: Goodie Godmother, adapted from Cooking With Christine Serves: 4-6
Bob and Robin Young, Boise, ID

Ingredients – For the Pork Schnitzel:
1.5-2 lbs Pork Cutlets, or Pork Loin pounded thin
3 T Lemon Juice, approximately the yield from 1 fresh lemon
⅓ c All-Purpose Flour
1 t Celtic Sea Salt
½ t fresh ground Tellicherry Black Pepper
1 t ground Paprika
Ingredients – For the Mushroom Cream Sauce:
½ c unsalted Butter, 1 stick
⅓ cup dry Sherry Wine or a dry White Wine
16 oz sliced Crimini Mushrooms
2 T chopped fresh Chives, minced
3 cloves Garlic, minced
3 T All-Purpose Flour
¼ t fresh ground Nutmeg
¾ c Heavy Cream
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste

Directions:
Place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet.
Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels.
Combine the flour, salt, pepper, and paprika in a shallow bowl and coat each cutlet with flour, shaking off excess.
Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce.
Working in batches, cook the flour coated pork cutlets for 3-4 minutes per side, until cooked through and lightly browned. Melt another tbsp or so of butter about halfway through the cooking process if the cutlets start to stick too much. Place the finished cutlets on a paper towel lined plate and store in the warmed oven.
Turn the heat up to medium high and pour the cooking wine into the skillet, using a wooden spoon to scrape any flour bits that may have stuck to the pan.
Melt the remaining butter in the pan and add the mushrooms, garlic, chives, and nutmeg. Cook, stirring frequently, for 5-7 minutes until the mushrooms are soft and slightly golden in parts.
Stir in the flour, cook for an additional 2 minutes, then turn off the heat.
Stirring constantly so that the sauce stays smooth, pour in the heavy cream, stirring until a smooth sauce forms. Add salt and pepper to taste and adjust any seasonings if necessary.
Remove the pork schnitzel from the oven, plate, and pour the sauce over top of the schnitzel, adding additional fresh chives for garnish if desired. Serve immediately.

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Good Snowy Weather To Make Sauerkraut! Here’s How.

04 Wednesday Jan 2017

Posted by Bob and Robin in Boise Farmers Market, Cabbage, Canning, Captain's Shack, Classic Cuisines, Comfort Food, Food Photos, German Food, Homemade Sauerkraut, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Markets, Main Dish, Oktoberfest, Photos By: Bob Young, Pork, Pork Tenderloin, What's For Dinner?

≈ 3 Comments


08oct2016_1c_captains-shack_kraut-weight-onThere have been many people asking how to make their own sauerkraut. Well here is a great link – Kraut In A Jar or the entire site by Holly Howe, Make Sauerkraut. Both resources are superb and chock full of some great information from recipes to keeping the kraut from going bad.

This photo is from Holly's site and some kraut she made in a jar.

This photo is from Holly’s site and some kraut she made in a jar.

Shredding the cabbage using a mandoline. See the belnd of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Shredding the cabbage using a mandoline. See the blend of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Enjoy the links I have listed and have some fun and make some sauerkraut. Let us know how it comes out! Make a pork roast in the oven. Add to that some mashed potatoes – Idaho potatoes of course – and some of your fresh made sauerkraut and you’ll have a great meal. Wash it all down with a good Spaten. Think of this dinner for Oktoberfest. We just put up 14 pints of kraut. Cheers!

Pork mit Kraut

Pork mit Kraut

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Visit to Das Alpenhaus Deli

29 Thursday Dec 2016

Posted by Bob and Robin in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Beef, Boise Area Food Adventures, Comfort Food, Cooking Styles, Das Alpenhaus Deli, Ethnic Foods, Food Photos, German Food, Housemade Sauces, Housemade Soup, Lunch With Robin, Photos By: Bob Young, Potato Salad, Potatoes, Sauerkraut, What's For Dinner?

≈ 1 Comment

Tags

Das Alpednhaus, reuben sandwich


das-alpenhaus-deli-signDas Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!

Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]

Some available groceries

Some available groceries

Wine and Beer selections.

Wine and Beer selections.

Wine and beer.

Wine and beer.

Ordering area. Seating is to the left and just out of view. They were very busy.

Ordering area. Seating is to the left and just out of view. They were very busy.

We did a take-out. Reuben Sandwich Potato Salad Split Pea and Ham Soup We did like the Reuben - great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread - Old World Rye, as Acme calls it.

We did a take-out.

Reuben Sandwich
Potato Salad
Split Pea and Ham Soup

We did like the Reuben – great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread – Old Wolrd Rye, as Acme calls it. Portions are very adequate.

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Oktoberfest At Capitol Cellars

08 Thursday Oct 2015

Posted by Bob and Robin in 5-Stars, Anthropology of Food, Boise Adventures, Boise Restaurants, Brats, Buy Idaho, Cabbage, Capitol Cellars, Chef David Shipley, Classic Cuisines, Dinner at Capitol Cellars, Dinner With Friends, Dinner With Robin, Ethnic Foods, German Food, Herbs, Ice Cream, Idaho Chefs, Idaho Pork, Local Harvests, Party Time, Photos By: Bob Young, Pork, Restaurants, Restaurants To Try, Special Dinners, What's For Dinner?, Wine and Food, Wine Dinners at Capitol Cellars, Wines - German

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Tags

jagerschnitzel, prosit, prost


26Aug2015_1_Capitol-Cellars_EntranceWhat a wonderful dinner at Capitol Cellars in Boise to celebrate Oktoberfest!! Every bit a 5-Star dinner and celebration! We made some new friends as we sat at a table for 6. And that really added to the enjoyment of the evening. Sharing food comments. Wine comments. Beer comments. Logan Smyser and Exec Chef Dave Shipley did another wonderful job. Logan pouring and Chef Dave and his crew in the kitchen. From their website,

Capitol Cellars, LLC is a throwback to old world ideals and a different, slower way of living. To us, the kitchen is a holy place and meals are about enjoying the food as well as the camaraderie around the table. Adjusting our menu to suit the seasons, we follow nature and how its bounty is intended. This ensures the culinary creations you order and we prepare are made with the freshest and most flavorful ingredients.

The menu and wine/beer list for our dinner.

The menu and wine/beer list for our dinner.

Exec Chef Dave Shipley and Logan Smyser

Exec Chef Dave Shipley and Logan Smyser

Exec Chef Dave Shipley and his kitchen crew! Thanks! Great job.

Exec Chef Dave Shipley and his kitchen crew! Thanks! Great job.

Logan serves the beer, in this case a Hofbrau Oktoberfest.  Great with our dinner. The slightly sweet component went very well with Bison Bratwurst.

Logan serves the beer, in this case a Hofbrau Oktoberfest. Great with our dinner. The slightly sweet component went very well with Bison Brätwurst, see below.

New friends at our table.

New friends at our table.

Warm German Potato Salad with Yukon gold potato, onion, chive, parsley and apple cider vinegar 2014 P.J. Valekenberg Pinot Blanc

Warm German Potato Salad
with
Yukon gold potato, onion, chive, parsley and apple cider vinegar
2014 P.J. Valekenberg
Pinot Blanc

Bison Bratwurst with braised red cabbage, all blue potato puree, mustard cream sauce, garlic hips

Bison Brätwurst
with
braised red cabbage, all blue potato puree, mustard cream sauce
Hofbrau Oktoberfest

“A bratwurst (German: [ˈbʁaːtvʊɐ̯st], also known as a brat in American English, is a sausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, modern Germans associate it with the German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.” [Wikipedia]

Jagerschnitzel breaded Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard 2012 Pfluger St Laurent

Jägerschnitzel
with
breaded (Panco) Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard and garlic chips
2012 Pfluger Pinot St Laurent

In my opinion, this was the best wine of the evening! Fruity with cherries. Slightly hot with higher alcohol. Very smooth. The red wine mushroom sauce was superb!

Apple Kuchen traditional apple cake, nutmeg ice cream (awesome), oat crumble 2014 Dr Loosen Blue Slate Riesling

Apple Kuchen (Apfelkuchen)
traditional apple cake, nutmeg ice cream (awesome), oat crumble
2014 Dr Loosen Blue Slate
Riesling
green apple and pink grapefruit

This was a super dessert.

Have a great Oktoberfest!

Have a great Oktoberfest! Prosit! ( “may it be for (you)”, “may it benefit (you)”)

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Oktoberfest At “The Buzz”

15 Wednesday Oct 2014

Posted by Bob and Robin in Bacon, Beer and Food, Cabbage, Cakes, Celebrations, Classic Cuisines, Dinner With Friends, Ethnic Foods, German Food, Oktoberfest, Photos By: Bob Young, Photos By: Robin Young, Pork, Special Beers, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine Dinners, Wines - German

≈ 1 Comment

Tags

Benedictine Abbey Weilhenstephan, Oktoberfest, Smit & Van Wyk


14Oct2014_The-Buzz_Laderhosen-BobA good party at The Buzz last night for the October Wine Dinner – Oktoberfest! A little bit of a change in the program. There were two beers offered that were pretty good, especially the Weihenstephaner, which was a light and refreshing lager. Very drinkable. From the Smit & Van Wyk blog, “The world’s longest continuously used trademark goes to the Benedictine Abbey Weilhenstephan in Germany, which has been using the mark Weilhenstephaner to identify its beer since 1040 AD When Britain enacted its trademark registration statute in 1876, beer was first and second in line, Bass’s Red Triangle became U.K. Reg. 1 for pale ale, and its Red Diamond for strong ale became U.K. Reg. 2.” A fun night. Hope to see you7 next month on November 11 and/or 12 for “Party Foods to Prepare Ahead” along with “Holiday and Gift Wines”. Then Beaujolais Nouveau Night on November 20. Cheers!!

Brats, Pretzels, Mustard and Zwiebelkuchen Weihenstaphaner Beer great with these appetizers. light and refreshing

Brats, Pretzels, Mustard and Zwiebelkuchen
Weihenstaphaner Beer

7.7% alc. great with these appetizers. light and refreshing [19] $6.00, 16oz

 
“Zwiebelkuchen, which literally means onion cake in the German language, is either a one-crust pie made of steamed onions, diced bacon, cream, and caraway seeds on a yeast dough or a leavened dough that is particularly popular in the German wine-growing regions mostly of Rhenish Hesse, the Palatinate, Franconia, Baden and Swabia (a similar pie called Flammkuchen is also eaten in Alsace), or a quiche variant in Switzerland, traditionally eaten in Basel during the Carnival and in Bern for the Zibelemärit.” [Wikipedia]

Cucumber Salad This was an awesome salad and Cristi said so very easy to make.

Cucumber Salad
This was an awesome salad and Cristi said so very easy to make.
2015 Star Lane Sauvignon Blanc
14.2% alc. really good with this salad. [18] $22.00

Erbsensuppe (Pea Soup) Il Canapone 14% alc. an OK wine that still went well with the soup. [16] $18.00

Erbsensuppe mit Speck (Pea Soup with Bacon)
Il Canapone

14% alc. an OK wine that still went well with the soup. [16] $18.00

 
I think Cristi used ground pork. Speck is, “Speck Alto Adige PGI (German: Südtiroler Speck) is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status, also known as Tyrolean Speck.”

Pork and Apples with turnip and potato gratin and red cabbage 2011 Il Canapone 14% alc an OK wine that went pretty good with the pork [16] $18.00

Pork and Apples
with
turnip and potato gratin and red cabbage
Rye Bread

2011 Il Canapone
14% alc an OK wine that went pretty good with the pork [16] $18.00

German Chocolate Cake 2013 Monga Zin Carol Shelton [17] $21.00 good paring with the chocolate

German Chocolate Cake
2013 Monga Zin
Carol Shelton
14.9% alc.good paring with the chocolate [17] $21.00

An interesting comment from Cristi about Oktoberfest mugs (steins) and attendance at the event. "Consumption about 5 million, 1-liter mugs [of beer] filled. Mugs are to be returned; Fine for stealing one is $60 US; security usually catches 150,000 each year, but the Hofbrau tent alone looses about 35,000 a year...6.3 million guests attended the 2014 Oktoberfest. 112 oxen, 48 calves and 6.4 million liters of beer were consumed. Tent security stopped 112,000 people from taking their mug home with them."

An interesting comment from Cristi about Oktoberfest mugs (steins) “Consumption about 5 million, 1-liter mugs [of beer] filled. Mugs are to be returned; Fine for stealing one is $60 US; security usually catches 150,000 each year, but the Hofbrau tent alone looses about 35,000 a year. ..6.3 million guests attended the 2014 Oktoberfest. 112 oxen, 48 calves and 6.4 million liters of beer were consumed. Tent security stopped 112,000 people from taking their mug home with them.” No, this is not one of “those” mugs!

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Mirepoix. What is it?

02 Thursday Oct 2014

Posted by Bob and Robin in Cajun Food, Classic Cuisines, Classic Herb Blends, Classic Sauces, Cooking Styles, Ethnic Foods, French Foods, German Food, Italian Food, Mirepoix, Polish Food, Puerto Rican Food, Spanish Food, Traditional Food, What's For Dinner?

≈ Leave a comment

Tags

Cajun trinity, mirepoix, soffritto, sofrito, suppengrun


Robin-Bob-In-Kitchen_Looking-RightWell, the simple answer is a combination of onions, celery, either the common pascal celery or celeriac and carrots. Mirepoix is a flavor base used widely in stocks, soups, stews and sauces. These ingredients are also known as aromatics. Traditionally, the ratio of these ingredients is 2-1-1, that is, 2 parts onion, 1 part celery and 1 part carrot. And if you want a white stock, or fond blanc, substitute parsnips for the carrots to maintain the pale color. There. I have added one variation. There are many and we will get to that in time.
OK. So where did this come from? Wikipedia says that,

Though the cooking technique is probably older, the term mirepoix dates from the 18th century and derives, as do many other appellations in French cuisine, from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case, Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), French field marshal and ambassador and a member of the noble family of Lévis, lords of Mirepoix in Languedoc since the 11th century. According to Pierre Larousse (quoted in the Oxford Companion to Food), the unfortunate Duke of Mirepoix was “an incompetent and mediocre individual. . . who owed his vast fortune to the affection Louis XV felt toward his wife and who had but one claim to fame: he gave his name to a sauce made of all kinds of meat and a variety of seasonings”: The term is not encountered regularly in French culinary texts until the 19th century, so it is difficult to know what a dish à la mirepoix was like in 18th-century France. Beauvilliers, for instance, in 1814, gives a short recipe for a Sauce à la Mirepoix which is a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions, and a bouquet garni. Carême, in the 1830s, gives a similar recipe, calling it simply Mire-poix; and, by the mid-19th century, Gouffé refers to a mirepoix as “a term in use for such a long time that I do not hesitate to use it here”. His mirepoix is listed among essences and, indeed, is a meaty concoction (laced with two bottles of Madeira!), which, like all other essences, was used to enrich many a classic sauce. By the end of the 19th century, the mirepoix had taken on its modern meaning and Joseph Favre in his Dictionnaire universel de cuisine (c. 1895, reprinted 1978) uses the term to describe a mixture of ham, carrots, onions, and herbs used as an aromatic condiment when making sauces or braising meat.

Basic Mirepoix

Basic Mirepoix


Cajun "Holy Trinity" Onion, celery and green pepper.

Cajun “Holy Trinity” Onion, celery and green pepper. Just one variation to a mirepoix.

OK. That’s great. But what is the Cajun variation? Here, from Wikipedia, we find one explanation.

The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking is the Cajun and Louisiana Creole variant of mirepoix: onions, bell peppers, and celery in roughly equal quantities. This mirepoix is the base for much of the cooking in the regional cuisines of Louisiana. Variants use garlic, parsley, or shallots for one of the three. The preparation of Cajun/Creole dishes such as étouffée, gumbo, and jambalaya all start from this base. Origin of the name – The name is an allusion to the Christian doctrine of the Trinity. Louisiana is a strongly Roman Catholic region. The term is first attested in 1981 and was probably popularized by Paul Prudhomme.

And here are some other variations, mostly from Wikipedia. Enjoy!

  1. Not to be confused with Italian Soffritto, which is a kind of Mirepoix. Sofrito being prepared in Spain. Sofrito or refogado is a sauce used as a base in Spanish, Portuguese, and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.
    In Spanish cuisine, sofrito consists of garlic, onion, paprika, peppers, and tomatoes cooked in olive oil. This is known as refogado or sometimes as estrugido in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the other most common ingredients.
  2. Italian Soffritto. The Italian version of mirepoix is called soffritto (not to be confused with the Spanish sofrito). According to the American reference work The Joy of Cooking, an Italian soffritto is made with olive oil, especially in Southern Italy, rather than butter, as in France or in Northern Italy, and may also contain garlic, shallot, leek, and herbs. From Tuscany in central Italy, restaurateur Benedetta Vitali writes that soffritto means “underfried”, describing it as: “a preparation of lightly browned minced vegetables, not a dish by itself.” It is the foundation on which many Tuscan sauces, and other dishes are built. At one time it was called “false ragout”, because soffritto was thought to vaguely recall the flavor of meat sauce…According to Vitali, mastery of the soffritto is the key to an understanding of Tuscan cooking. Her classically restrained Tuscan soffritto is garlic-less and simply calls for a red onion, a carrot, and a stalk of celery—all finely minced by hand and slowly and carefully sauteed in virgin olive oil in a heavy pan until the mixture reaches a state of browning appropriate to its intended use.
  3. German Suppengrün. Suppengrün means soup greens in German, and the Dutch equivalent is soepgroente. Soup greens usually come in a bundle and consists of a leek, a carrot and a piece of celeriac. It may also contain parsley, thyme, celery leaves, rutabaga, parsley root and onions. The mix depends on regional traditions as well as individual recipes. The vegetables used are cold climate roots and bulbs with long shelf lives. Suppengrün act as herbs and impart hearty, strong flavors to the soup or sauce, providing a foil for other strong tasting ingredients such as dried peas and beans or pot roast. Large chunks of vegetables are slow cooked to make flavorful soups and stocks, and are discarded when the vegetables have given up most of their flavor. Finely chopped suppengrün are browned in fat and used as a basis for a finished sauce. The vegetables may also be cooked long enough until they fall apart, and may become part of the sauce or pureed to form the sauce.
  4. Polish Włoszczyzna. Włoszczyzna is the Polish word for soup vegetables or greens. The word literally means “Italian stuff” because Queen Bona Sforza, who was Italian and married Polish King Sigismund I the Old in 1518, introduced this concept to Poland. A włoszczyzna may consist of carrots, parsnips or parsley root, celery root or celeriac, leeks and savoy or white cabbage leaves, and sometimes celery leaves and flat-leaf parsley. The most typical, prepackaged combination is celery root, parsley root, carrots and leeks. Włoszczyzna is usually chopped up and boiled to form a flavour base for soups and stews.

And if you are still hungry for information and maybe a recipe or two, try CIA – Professional Cook link. Much information here. Hoipe you enjoyed this article. Good luck with your mirepoix!!

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2014 Florida Trip – One Must Eat!

31 Friday Jan 2014

Posted by Bob and Robin in Appetizers, Beef, Cooking Styles, Food Photos, Friends, German Food, Main Dish, Party Time, Photos By: Bob Young, Pork, Pubs, Sandwiches, Scallops, Seafood, Shell Fish, Slider, Sliders, Things To Do, What's For Dinner?, Whats For Lunch?

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Bern's Steakhouse, Chef Larry's Cafe, Guanabanas, Ravenous Pig, Sliders


26Dec2013_1_Captains-Shack_Recipe-HoldersLet’s see. We were in Florida for 14 days. With luck, that’s 28 meals plus. Nope, not going to post every meal, just some of the better ones. All of these restaurants rate at least 4-Stars out of 5-Stars. I am not going to list these restaurants in any particular order, i.e., worst to best. They all rate “Best”. And most of these will have links in the sidebar if available.

We were only allowed into one kitchen in all of the restaurant and that was in Bern’s Steakhouse in Tampa. So the photo here is not from any kitchen in Florida … Actually it is our kitchen in Boise. Great way to hold your recipe in a skirt hanger, if you can get away with it. So read on and enjoy these epicurean delights. Cheers! And if you are ever around any of these restaurants, please stop in and say hello. Let them know you saw them here on this blog.

Front entrance to Chef Larry's Cafe, Titusville, Florida.

Front entrance to Chef Larry’s Cafe, Titusville, Florida.

My sister Peggy and her husband Jim and Robin and I with Chef Larry of Chef Larry's Cafe in Titusville, Florida.

My sister Peggy and her husband Jim and Robin and I with Chef Larry of Chef Larry’s Cafe in Titusville, Florida. A small restaurant that is full of local “color”. It looks like it is a hit with the local folks as well as tourists. There is a permanent link to the cafe in the sidebar. Good food. Enjoyable. Loved the Chef Larry’s Fresh Fruit Vinaigrette on the House Mixed Greens salad. All of our plates came with it.

Catch of the Day with the House Mixed Greens and Potatoes

Catch of the Day with the House Mixed Greens and Potatoes

Smoked Chicken with Shitake Mushroom Mayonnaise.

Smoked Chicken with Shitake Mushroom Mayonnaise.

Crabcake and Tomato Soup. All of these dishes are made in house!

Crabcake and Tomato Soup. All of these dishes are made in house!

Our next restaurant that we enjoyed was in Winter Park, Florida, was The Ravenous Pig.

The Ravenous Pig

The Ravenous Pig

Really good salads.

Really good salads. This one is called The Gatherer.

Heirloom Tomatoes

Heirloom Tomato Salad

Porterhouse Pork

Porterhouse Pork

Scallops

Scallops

White Fish

White Fish

And then when we were in West Palm Beach, Lani took us to Guanabanas – Island Restaurant and Bar . Really good food with an island flair, both the design layout of the restaurant and the food.

This is well worth the trip if you are in the area. Good food and an exciting and different venue.

This is well worth the trip if you are in the area. Good food and an exciting and different venue.

2014_Florida_6f_Florida-Food_Guanabanas-Waterfall

House Salad

House Salad

Crabcake with Fried Plantains. Most of these dishes came with Cuban Rice.

Crabcake with Fried Plantains. Most of these dishes came with Cuban Rice.

Crab

Crab

Burger

Burger

Catch of the Day and Roasted Corn.

Catch of the Day and Roasted Corn.

Then while we were in Jacksonville Beach, my brother Alex took us to Sliders Seafood Grille and Oyster Bar in Neptune Beach.
2014_Sliders_Card

In side Sliders

In side Sliders

And these were delicious!

And these were delicious!

Here they are before they get placed on the platter.

Here the oysters are before they get placed on the platter.

Seafood Manicotti. Super good!

Seafood Manicotti. Super good!

Peggy, Jim, Marge, Robin and Alex.

Peggy, Jim, Marge, Robin and Alex.

2014_Florida_1e_People_Jim-Peggy-Robin_Alex-Marge-Bob_At-Sliders

And finally, Robin’s niece Kerstin Karlsson to us to Taste of Berlin German Restaurant in Brandon, FL. Delicious!! (The only link I could find for them is on FaceBook)
2014_Florida_6g_Florida-Food_Taste-Of-Berlin_Sign

The interior. Small and cozy and very clean.

The interior. Small and cozy and very clean.

Gotta have a beer! or two.

Gotta have a beer! or two.

Northern German Potato Salad. Yum-O!

Northern German Potato Salad. Yum-O!

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Chicken like a Cordon Bleu chicken.

Chicken like a Cordon Bleu chicken.

Pork Shank. Most of the main dishes came with sourkraut, red cabbage, bread dumplings and a small carrot/cucumber salad.

Pork Shank. Most of the main dishes came with sauerkraut, red cabbage, bread dumplings and a small carrot/cucumber salad.

Schweinbratten

Schweinebraten

Sourbraten

Sauerbraten

Fruit Dessert

Fruit Dessert

Black Forrest Cake

Black Forrest Cake

German Chocolate Cake

German Chocolate Cake

So there is a smattering of some of the food we had while there. As I said above, all of them were delicious and worth a return trip. Bern’s Steakhouse in Tampa was good, but so were these. Try them all if you get the chance. You will be happy. Cheers!

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Kohlrabi – A Real Treat

03 Sunday Nov 2013

Posted by Bob and Robin in Boise Farmers Market, Bread, Captain's Shack, Ethnic Foods, German Food, German Recipes, Local Farmers Markets, Local Markets, Photos By: Bob Young, Pork, What's For Dinner?

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kohlrabi


03Nov2013_1_Captains-Shack_Pork-and-KohlrabiWe had never eaten kohlrabi before. This was a real treat – Kohlrabi Schnitzel. And it was delicious! You can get the recipe for this and several variations at German Foods – Kohlrabi.

Etymology:
The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter, hence its Austrian name Kohlrübe. Kohlrabi is a very commonly eaten vegetable in German speaking countries.
In India, Kohlrabi is more commonly called Knolkhol (English) or Nookal (Hindi). It is also used extensively in the southern part of India. In Kannada, Kohlrabi is called Gedde Kosu or Navilu Kosu. In Kashmiri, the swollen stems are called Moonji (singular: Muund) and the leaves are called Haakh or munji Haakh. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh.
Across the United States and Canada, Kohlrabi is seeing a resurgence stemming from the ever-increasing demand for locally grown produce; a trend that goes hand-in-hand with increased variety. Small farmers across North America are enjoying increased sales by cultivating a wider variety of what are now—especially after nationwide agricultural homogenizing efforts over the last half-century, especially in the United States—novel vegetables. Rapid spread of kohlrabi has resulted in a slew of regional name variations. West-coast renditions include bralicaki, bralicocci, and calibrabra. Caliabra, ralibraca, and braliacra are some regional variations heard in the north-eastern regions of the United States. Canadian variations include brawnitabra and tawnybrauble while southern United States have coined caulibrocky and brockycocky.
Description:
Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as the wild cabbage plant (Brassica oleracea).
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
A basket of kohlrabi:
Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity.
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as “Superschmelz”), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. [Wikipedia]

The dinner that we had, and pictured above was

Local Harvest Bone-In Grilled Pork Chops
Acme Bakeshop Rye Bread
Garlic Potatoes with Housemade Sauerkraut
Kohlrabi Schnitzel with Housemade Lime Mayonnaise

We thoroughly enjoyed this meal and will probably make the Kohlrabi again.

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