This is a classic German dish, that uses non-ripe pears, and simmer them whole in a pot with a good stock simmered with speck,(german bacon) and then add some potatoes and green beans, I substituted a pork shank and streaky American bacon with this.
This is a simple fritter or donut hole that is a popular style
in Germany and everywhere. This recipe features
the option of making it with whole grain whole wheat flour
and had excellent taste and texture.
there are several types of macaroons that you may have heard of, the French Macaroon that is like a meringue sandwich and the coconut macaroon, more like shredded coconut piles. This is a German recipe made with a base of nuts, egg whites and sugar.
Have you noticed how many baked goods will lead with “Vanilla” but the cake, cookie, etc. tastes completely bland and doesn’t have the signature flavor of pure vanilla? If so, you will really enjoy this recipe. Not only does vanilla flavor come through loud and clear, the Mascarpone frosting is so good you’ll want to eat it by the spoonful right from the bowl!
The Bavarians have a traditonal cheese dip served with soft baked pretzels called Obatzda . I made a modified version so I call it Bavarian Style Cheese Dip. Also a Simple Cheese Dip, that is quick for parties and great for folks in the USA.
Saffron Easter bread is served in some areas of Germany. Saffron has been a symbol of gold and wealth for centuries and gives a wonderful intense flavor as well as color. Easter is a time of celebration and historically also a time of hope for a good bountiful year on the farm.
This is an American dish with a German moniker so people think it is German. The German comes from using German's brand chocolate (invented by Sam German from England) from the "Bakers" brand. It is a very delicious cake standing the test of time, one reason is the coconut pecan topping.
I improvised on this recipe that origonally used red potatoes and substituted cous cous. The effect I wanted was to have the cous cous that is usually served separate to be simmered with the stew like a Jambalaya or Spanish Rice dish.
How to make Small Batch Sauerkraut
in just a few days, Not much mess at all
no long term fermenting cabbage in the garage for months.
Go Here to make Small Batch Kraut
Nov 3, 2013
Back in food history food and medicine were integrated. A chef would also be something like a pharmacist, all foods were in different groups known as "Humors". In the not too distant past there was a reemergence of healthy foods as much of society were overindulged. But tasteless and drab recipes didn’t catch on until now when great culinary and gardening practices have blended healthy and gourmet. it is now “Nouvelle Cuisine”! The Kitchen Project will be going in this direction and working with those in the health care industry.
If you are in the health care sector and you have some time off this holiday after preparing a healthy gourmet Thanksgiving dinner, you can get your online ACLS certification and complete it from home. This will help you be caught up and prepared for after the 1st of the year.
Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked.
The typical cooking style uses a marinade or paste that includes at least pimento, which is often called allspice, and scotch bonnet peppers, also known as habenero.
Many cultures have made these loaves for festive
events. The history behind "why" the braiding is worth the read. recipe and history
April 17, 2014
This sandwich has always intrigued me, it is popular almost anywhere in the states, but have you heard of any other sandwich that has sauerkraut on it? There is the odd customized burger or grilled san I am sure but nothing mainstream that I can see.
Precise Germanic Fusion is this dish! The crispy thin Schnitzel,
with a Cordon Bleu topping and the fresh grilled pineapple ring gives a nice sweet contrast.
April 11, 2014
Bleu Caprese Salad
Is it worth it to buy that 2.50 heirloom tomato? Here I cut it up and put some Maytag Bleu Cheese with it, put on a bed of greens, basil leaves and reduced balsamic. It isn't cheap but can be as satisfying or more than another splurge like a steak.
Caprese salad was invented by a restauranteur in the 50s on the Island of Capri off the coast of Naples, Italy. The recipe is simple use tomatoes, fresh mozzarella, and basil leaves. A little balsamic makes the perfect dressing.
This salad is really open to creative presentation, and your playful twists.
In this case I used Bleu cheese instead of mozzarella
When German immigrants settled near French speaking Montreal, Canada, they modified the popular locals French Onion soup to make it hearty enough for a hard working farmer. They added rich meat from the leg, short ribs, also other solid beef cuts. The bread and cheese topping was left off. Read More
This is a bone-in smoked pork chop in German cuisine. Kassler was believed to be the man that developed an interesting way to cure the meat.
Rippchen is a German word equivalent to ribs.
A Buffalo, NY favorite.
What is a Weck???
This is a type of Southwestern German roll that is topped with some caraway seeds.
Then put some nice rare roast beef on the bun, dip the top in Au Jus and crown the sandwich, and serve with horseradish cream.