Markklößchen (Markkloesschen) mar-KLOS-chen Marrow dumplings in Double Consomme
This is a recipe that Bill's Great Grandmother use to make and I thought It sounded intriguing.
Marrow to many of you probably doesn't even sound good.
Bill said that his grandmother made these only she made marrow "balls" instead of dumplings. The marrow balls are smaller and denser than dumplings about the size of hazelnuts, as seen in the picture above.
I made some and mine came out more like dumplings but the flavor was fantastic.
I thought if you never have worked with marrow bones or made a Consomme now is a good time to try.
Double Consomme as Bill's great grandmother called it is a broth that has been enriched by meat and vegetables and made "Crystal Clear" by adding egg whites as you simmer it. The Double refers to the fact
that you simmer the stock down by half, yielding a much richer stock.
It is some work but a fun process if you have never done it. It will be some of the best soup you have ever tasted I promise and marrow just gives a nice beefy flavor to the dumplings.
Next time to make the small hazelnut size balls I will not use as much egg and more flour to make them denser.
Choosing a Good Blender What goes into a good blender. Cook's Illustrated did a review recently and found several things are important. One is blades that are positioned at different angles not just 2 blades up and 2 blades down but more irregular like Joshua singing and dancing. Also it helps if several of these blades are serrated. Good blades are determined in part by how well they can crush ice.
Also a blender should have a V shaped container which keeps the product close to the blades.
For United States
KALORIK
This is not a household company name but Cook's Illustrated felt when they did research that our of over 15 blenders this was the best buy.
49.99
450 watt motor 1.5 litre shatter-resistant jug Serrated ice-crushing blades Detachable stainless steel blade assembly 2 speeds plus 'Pulse' Safety locking lid with removable measuring cup Non-slip rubber feet Designed & Engineered in Australia
Steve Wagner suggested that doing beef dishes during Lent was not going to work for many. So I wanted to include a nice dish that Olga Drozd donated. This dish is from the Northern city of Hamburg that is near the Baltic sea and fish is a main part of their diet.
Brinker Pretzels
Delicious Pretzels made in Germany and shipped to the US deep frozen.
I really have enjoyed the Brinker products.
I thought about Bavarian Brezel this week when one of the readers, Harry C. told me he is developing a pretzel that tastes more like Germany's maybe for the US market. I hope he does!!
Meanwhile I highly recommend ordering these from the Germandeli.com.
Just give them a call to order they are very very friendly, and have over 5000, German products.
If you want just email me or call and I will order for you if you want or direct you.
You can use pork belly strips which are recommended by Monika
This is uncured bacon, and can be hard to find so you can use salt pork, or even regular bacon.
There is an Italian version of uncured bacon that is sometimes easier to find called pancetta.
FYI to you and readers. My Grandmother and Mother always used slices of jowl bacon in their Rouladen and omitted the dill pickle-- just a thick wedge of yellow onion, rolled and secured with toothpicks, and then browned and slowly simmered (covered) stove-top in a deep black cast iron skillet. The heavily smoked jowl really gives the Rouladen a wonderful flavor. I really appreciate and enjoy all the wonderful
Where did these come from and why call them "Birds"?
This is a variation of the famous Veal Birds that is also very much like Rouladen. Sonja Atrand got
this recipe from her mother in law.
I found record of them being served
to the prince of Bavaria in 1895 at the Hotel Goldener Anker, in Bayreuth.
I think they get the name "Birds" because they are sitting on a nest of pasta. In this case
Sonja Atrand makes a nice macaroni parmesan to
nest these "wonderful steak birds.
Now duchesses, princesses, even queens give us the honor of their presence. Their tables are bending under delicious food: from Russian caviar to Rhine salm à l'Anglaise, "veal birds", breast of goose of Pomerania and "Indian" stuffed with truffles - this was the menue of the birthday feast of prince regent Luitpold five years before the turn of the century in 1895.
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
Recipe Requests
Hello Stephen,
I really enjoy your newsletter and book. I really like to make the recipes I remember my mother making.One I really liked, and unfortunately did not write down, was SAUERKRAUT, but I can't duplicate the recipe.
I know she used the kind in a jar, rinsed it first....fried bacon for it..but I don't know how she made it so it wasn't sour. She did not add apples. I have seen other recipes on your site for sauerkraut, but none quite the same.
Dear Stephen, I just recently found your site and even though new, I have a question that I thought you might be able to find an answer for. In Spring '03 my wife and I went to Germany and while there found a roll that is extremely good. We were told by the guide that it was called a four(4) corners roll, since it came from that region of Germany . It has been impossible to find someone who knows about it, let alone the recipe. Please, could you check it out and perhaps come up with the recipe? Thank you so very much,
I have a question, I have tried scene then to get the right Knock Wurst, I still can not find out what type they were, my Husband loves them as well as my self, I would love to surprise him for Fathers Day with the great ones I got back in Germany, I have found a lot of sites to order them from, that's not the problem, the type is the problem, any help would be so wonderful I Thank you in advance, for any help,
Richard Tauber sings Schubert Serenade "Leise flehen.."
There was a time when this Ständchen (Serenade) was the most famous serenade in the world. Of course, that time was after Schubert had been popularized (and sanitized) by the film Lilac Time, a film in which Richard Tauber played the composer as a jovial fat man whose most salient characteristic was his infinite sentimentality and in which Ständchen became the theme song and leitmotif of the film. After Lilac Time, Ständchen showed up everywhere in all sorts of arrangements: as background music, as a popular song and, perhaps most memorably, in a klezmer version.
Ständchen
Lyrics German
Gut Nacht, gut Nacht, mein liebster Schatz,
Gut Nacht, schlaf wohl, mein Kind!
Daß dich die Engel hüten all,
Die in dem Himmel sind!
Gut Nacht, gut Nacht, mein lieber Schatz,
Schlaf du, von nachten lind.
Schlaf wohl, schlaf wohl und träume von mir,
Träum von mir heute nacht!
Daß, wenn ich auch da schlafen tu,
Mein Herz um dich doch wacht;
Daß es in lauter Liebesglut
An dich derzeit gedacht.
Es singt I'm Busch die Nachtigall
I'm klaren Mondenschein,
Der Mond scheint in das Fenster dir,
Guckt in dein Kämmerlein;
Der Mond schaut dich I'm Schlummer da,
Doch ich muß ziehn allein!
Serenade
Lyrics English
Good night, good night, my lovely treasure,
Good night, sleep well, my child!
May you be guarded by all the angels
That are in Heaven!
Good night, good night, my dearest treasure,
Sleep softly through the night.
Sleep well, sleep well and dream of me,
Dream of me tonight!
Then, when I also go to sleep,
My heart will watch over you,
And because of the passion of your love,
It will think of you.
A nightingale sings in a bush,
In the clear light of the moon,
The moon shines on you from the window,
Peeps into your bedroom;
The moon observes you in slumber there,
Yet I must make my way alone!
Kommt ein Vogel geflogen
A Bird Comes A-flyingChildren's Song
(German)
Kommt ein Vogel geflogen,
Setzt sich nieder auf mein' Fuß
Hat ein Zettel im Schnabel,
Von der Mutter (Liebsten) ein' Gruß
Lieber Vogel, flieg weiter,
Bring ein' Gruß mit, einen Kuß
Denn ich kann dich nicht begleiten,
Weil ich hier bleiben muß.Children's Song
(English)
A bird comes a-flying
It settles on my foot
It has a piece of paper in its beak,
A greeting from my mother (beloved).
Dear bird, keep flying,
Bring a greeting, a kiss
For I cannot go with you,
Because I must stay here.
