Soon apples will be ripe and ready for great desserts, sauce and even savory foods.
I wanted to share some recipes and I
and look forward to any you might want to share as well.
A favorite herb in the kitchen that is not found much in the U.S. is Bohnenkraut (Summer Savory). It is an herb I am growing to love and finding myself reaching for it more and more. Oregano is too strong generally for me and sweet basil does not quite have the full on herb flavor that I like for not just bean dishes like the name Bohnenkraut implies but for stocks, soups, and potato dishes even.
Getting Ready for Apples
We just got back from visiting the apple country in Southern California in Julian, CA. It is one of my favorite delights to look forward to in the fall. I grew up near apple orchards and remember the smell of fresh cider pressed in the orchard, and climbing apple trees and getting the nicest juiciest fruit.
I also remember our favorite dessert, Apfelkuchen and Apfelstrudel. I wondered But Apfelkuchen was much different than the all-american apple pie. I wondered if there was a crust that was similar to this in Germany. Enizi Johnson who grew up in Germany and a great cook shared with me what they call Mürbeteig.
Mürbe = short or crumbly and teig = dough. Unlike in the U.S. an egg is often a part of the recipe.
Einzi taught me a great rule of thumb recipe for this called a 1-2-3 Mürbeteig. 1 part sugar , 2 parts butter and 3 parts flour. To this you add an egg. this is enough dough for a pie , or shortbread or to wrap an apple dumpling.
Our Goulash spice blend features 3 different paprikas, (Hungarian Sweet, Smoked Paprika,
just a tiny amount of Medium Spicy Hungarian Paprika) toasted Caraway and Cumin seeds, Bay Leaves.
Great German flavor for stews and soups comes from the right spice.
This Summer Special Incudes:
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
10 Goulash recipes
1.5 oz package (1/3 cup)
of Goulash Spice Mix
enough to make most of the recipes.
This is a favorite for Bean dishes in Germany. both fresh green beans and a pot of dried bean soup or lentils.
The flavor is somewhere between thyme and Oregano if you are in the U.S..
Years ago the name through me for a loop. I thought it had something to do with Sauerkraut. The word Kraut I am told means a seasoning....Bohnen = bean and Kraut =Seasoning. Krauterbutter = seasoned butter.
I am always fascinated with words, and it sounds as if the word Kraut has several meanings in Germany
Weißkraut = white cabbage (also called Weißkohl)
Blaukraut or Rotkraut = red cabbage (also called Rotkohl)
Sauerkraut = fermented white cabbage
Unkraut = Weed
Bohnenkraut = Savory
Rübenkraut = thick sugar beet syrup
When using Bohnensalat to cook green beans
add them too the water or stock that you cook them
in. If you use fresh summer savory tie in a bundle and cook with the beans
then you can remove it easily. This keeps it from getting too strong a flavor.
I asked my German chef friend Roy Denman who is from Rottenburg if he knew any
good recipes for a German baked bean using Bohnenkraut that was similar to an
American baked bean that is a common side to any BBQ.
He shared with me this recipe that uses sauerkraut and applesauce or apples.