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I am your host, Stephen Block |
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Guten Tag!
I hope your keeping cool if you are in the states. It is about 115 degrees F in Palm Springs, CA now so I am not outside much and my garden is fading fast in this heat.
I know in the Southern hemisphere they are having winter now. So I am put in the newsletter a recipe for Beef Rouladen, a nice dish for a cooler day.
Summer reminds me of Biergartens so I included a couple recipes to go well in your own. The Biergarten I hear was developed as a way to keep the beer cool.
Trees were planted to provide shade over cellars, so they thought why not add some picnic tables and serve guests. More history of the Biergarten here.
Obatzda is a wonderful cheese dip that adorns the pretzels and beer all over Bavaria, and Sheila Rodriguez sent a wonderful recipe. Kim Krett told me to add a Wurstsalat recipe and sent me a nice picture so you have to try the recipe as well. I think this may be where we got our Chef's salad from in the states.
Chad sent me a wonderful link to the Wurstfest that will be coming up in late October.
Thank you as always for everyone who answered Recipe Requests I thought you may like some Biergarten music so go and turn it on and let's do this newsletter!
German Biergarten Music
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Beef Rouladen
Thin pounded beef steaks with pickle , onion and bacon
braised in red wine.
This has always been a favorite in our household. My grandmother fixed this and
there were seldom any leftovers and they wouldn't hang around long. My mother carried on the tradition making it on special occasions and then I made it every year at Oktoberfest celebrations for the restaurants I worked in. The unique thing about this dish is the way that the pickle spear seasons The meat.
Some folks leave it out but I URGE you to try it!
UBER schmect gute! |
Come into my kitchen and make
Beef Rouladen
with step by step pictures
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Obatzda
A German style cheese dip
Obatzda doesn't sound very German to me, pronounced , der OHH-baht-stah
but my friend Sheila Rodriguez told me that it is popular in all the Biergartens in Bavaria and they slather it on their pretzels and brown bread by the kilo during Oktoberfest. She sent me this recipe a while back and I experimented with it adding my own twists. The idea is that you want to get it nice and spread able, hence the addition of a few spoons of bier in the last stirs. Sheila then serves it with chopped onion, pretzels or brown bread and lots of good German Bier. The name is the Bavarian dialect pronunciation of the Standard "High" German Angebatzter, which roughly translates to "mashed one" in English.
My guess is that this developed as a way to use up lots of little end pieces of cheese which is so popular in Germany. |
Come into my Kitchen
and let's make
Obatzda
with step by step pictures
recipe donated by Sheila Rodriguez
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Sauerbraten |
Bratwurst |
Pan fried Chicken Schnitzel |
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Apfel Strudel |
Old Fashioned Home Made Noodles |
German Potato Salad |
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Springerle |
Spätzle |
Gefulte Nudeln |
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See the Whole List!
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~~~~~~~~~~~~~~~~~~~~~~~~~~ Wurstsalat
German style chef's salad
Kim Krett my friend sent me this picture when I recently posted a Walkabout Caesar salad that I make here at the hotel sometimes because it is finger food. You can use the dressing on this German salad as well, which she says consists simply of strips of Leberkäse (or use luncheon loaf that you get in the deli or a high quality bologna that is often more available in the states. Toss this with dill pickle strips, red onion and tomato, and serve it on a Romaine Leaf. The dressing is a regular (not creamy) Caesar or vinaigrette. I notice in some recipes for this salad they use cheese as well.
I am thinking that this popular German salad was the forerunner of our Chef's Salad that you find on every family restaurant menu across the United States.
Only they leave the dill pickle on the side.
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My favorite wurst for this salad is a knackwurst
Come into my kitchen and make
Wurstsalat
with step by step pictures
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Bratwurst Texas Style
Chad Williams from Texas sent me an email telling me that Texas
does Bratwurst in a big way, it is not just Wisconsin.
My apologies. I have heard of their Wurstfest and it sounds like
too much fun !
This is a picture of the Wurstfest that is held in New Braunfels, TX
this year OCt. 29 - Nov. 7.
Read more about The Wurstfest Here
This is an interesting way to serve wurst.
Chad also sent this link about German heritage in Texas
Texas German Society
If your in Texas check out this society ~~~~~~~~~~~~~~~~~~~~~~~~~~
Need Vanilla Beans?
Winning first place in Central Oregon High School baking contest.
The secret .....? |
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I have been dealing in premium vanilla beans for over 10 years.
They give your desserts that extra flavor zing!
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Get in a Pickle Book
Over 50 great pickle recipes for all
kinds of vegetables, fruit and even eggs.
View List of Recipes Here
My new book to celebrate pickling season.
Get it now for 16.95
cinnamon sticks, Dill Seeds, Coriander seeds , vanilla bean and pink curing salt
to be used in some of the recipes shown.
Also a CD featuring
Step by Step recipe on how to pickle your own Corned Beef
and the pink curing salt to make it.
Although your not going to get that nice reddish color
unless you use pink curing salt
Pink Curing Salt
So I include 1 oz of this pink curing salt good for several batches of corned beef.
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I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter.
Our Retail Store has moved!
Our new and improved retail store is now open in Colleyville!
The address: 5100 State Hwy 121 Colleyville, TX 76034
(817) 354-8101
Hours of operation:
Mon - Sat: 9am - 9pm
Sundays: 10am - 6pm
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Kitchen Tool Review
The Wooden Spoon
One of my favorite and most used kitchen tools.
I love the feel and sturdiness of a wooden spoon. I can use it in any
non-stick pan, The flat bottom is nice so you can scrape the bottom
to loosen food as it is cooking.
I don't mind paying for a good wooden spoon. I paid 12 dollars for mine
It seems like a lot for a spoon but I use it every day and I love it!
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Recipe Requests
I really appreciate all of you that donate recipes, and help answer
folks requests. Most of the newsletter is based on what folks request and
what you donate. I love to research the recipe and then put it on here
for all to enjoy.
When you email the recipe to those that request please send the recipe to
me also at
stephen@kitchenproject.com
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My husband is German, and we were traveling through Kansas the other day and stopped at a restaurant in Hays, Kansas and had Green Bean Soup, which was very delicious. Hays has a strong German heritage, and this soup is served at most restaurants in the town. I have searched in vain for this recipe. It usually has dumplings and cream in it. I believe it is German/Russian as this area was settled by German Mennonites from Russia. Thanks,
Rhona Fletcher
Hcmehnert@aol.com
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Is this truly a German cake? found on Allrecipes.com
"This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years."
Ingredients
- 2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 cups apples - peeled, cored and diced
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
- In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
- Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.
Shirley
EineNeu@aol.com
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My grandmother made a delicious course bread referred to as brown bread. It was a whole wheat bread but not sweet. I wished I would have secured this recipe while she was alive. This bread is a family favorite.
Ruth Brock
ruthbrock@att.net
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Stephen
I am look for a recipe that my Grandma made. She called it multaschion (sp).
It is left over mashed potatoes, applesauce and sour cream layered in a 9 x 13 pan.
Thank you
Dan Saulsbury
dansauls@gmail.com
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