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I was surprised to discover that one of our favorite restaurants, the Gasthaus zum Bruddler, hasn't been reviewed here yet. I'll do that as soon as possible.
We moved from the Rhine-Main area to Steinheim an der Murr in November 2012 for professional reasons. As a self-employed person, you're constantly on the go, sometimes working 17 to 18 hours a day. Of course, you don't feel like cooking at 10:30 p.m. anymore. So, we went out to...
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I usually buy them already smoked from my trusted fishmonger. However, you can also hot smoke them yourself using simple household items and vary them with different smoke flavors.
It is of course very convenient if you have a smoker, but a simple kettle grill is also sufficient. For one large trout (400 g) Ingredients: 50 g table salt
water
5 crushed juniper berries
1 large trout (400 g)
charcoal
smoking chips Preparation:
Combine...
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This shall be the original recipe from Mama Leone, which is also present in the cartoon Lady and the Tramp alleged. Some adjustments I have made anyway: The sour cream is hard to get here, I’ve replaced it with creme frâiche. The eternally long cooking with the cream was too risky for me, I have therefore only added the cream at the end. Also, the boiling down of the wine (like the meat broth) I have replaced with a much smaller...
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Now politically correct paprika cutlet (Paprikaschnitzel, although that is actually an own recipe) is one of the most famous German cutlet recipes next to the hunter cutlet (Jägerschnitzel) and is usually served in the restaurant. With this recipe you can make it at home, too.
Mostly this is a breaded cutlet fried and the sauce is poured over. In the restaurant french fries are served with, at home I prefer fried potatoes as a side...
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If an ox was slaughtered in earlier times, there accrue naturally tons of meat, which indeed were not allowed to rot. Therefore a conservation option was the Sauerbraten‘. With vinegar and wine marinated, beef can be preserved for weeks.
Nowadays Sauerbraten is mostly a beef roast with a little vinegar in the sauce, this recipe is the original. 2 servings Ingredients:
600 g beef from the shoulder
170 ml red wine vinegar
170 ml red...
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This is a very simple recipe for mussels. Root vegetables and onions are cooked in white wine, add mussels, ready.
The dish is very popular in Germany in the Rhineland from Cologne to Aachen, partly also in the Ruhr area. The main ingredients mussels from the Rhine delta and wine from the Middle Rhine were already available through the shipping industry in ancient times.
Traditionally the dish is served with black bread and butter,...
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Spring rolls are known throughout East Asia with countless fillings. I first encountered them as loempia (pronounced Lumpia) in an Indonesian restaurant in the Netherlands. Therefore, my filling has a distinctly Indonesian flavor.
Of course, you could buy them as convenience food, and they don't taste bad. Unfortunately, most of these products contain the infamous E621, monosodium glutamate. This is found in many natural foods like...
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What should not be missing at any Italian festival is the small pig, the porccetta. Originally, this is simply a suckling pig that has had all its bones removed, then stuffed with the usual spices, sewn up again and grilled over an open fire.
A piece of pork belly has now become standard for home use because it is easier to handle. This is just the meat of an adult animal and is therefore not nearly as tender as the original.
For...
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This recipe is a variation on Black Forest-style breaded trout. Putting a whole fish on my sweetheart's plate usually results in a kind of spit-up when the first bones appear. It can easily happen that two-thirds of the fish ends up in the compost bin.
So I taught myself how to fillet whole fish myself. If you don't feel confident doing this, you can have it done at a good fishmonger's.
Tip: Sometimes you can find ready-made trout...
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„Möhrendurcheinander“ is a typical German-Westphalian stew. The basis is always a good broth, carrots, meat and potatoes. The meat is at its simplest way with some bacon, but can be richer with pork, fresh or cured. My wife's recipe (who comes from the Ruhr area) even uses black pudding instead of meat.
In the meantime I found out that the recipe found its way to the south of Germany, mostly under the name carrot and potato...
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