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The cap of rump is a part of the beef leg, which former used to only be served cooked in Germany. A lot more happens with this cut these days. Since it is very lean (apart from the thick layer of fat on the surface, which you can cut off), but does not dry out as easily as many parts from the leg and shoulder, it is now also very popular as beef roast or sauerbraten. From Brazil comes a new trend to cut steaks, the so-called picanha....
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Where does the term „Diebschen“ dates is unknown. The shoemaker sauce comes from the middle-Hessian-urban master craftsman status, who could afford during the week a piece of bacon or the Hessian kind of salami.
This recipe describes the full version as a main dish. However, it is also possible to make only 1/4 of the recipe with table tennis great dumplings as part of my Hessen Tapas. 4 servings Ingredients:
1 kg potatoes
2...
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This is not a menu in the classical sense, as all dishes simultaneously come to the table. I have selected a colorful spectrum from Central and South Hesse, the Aale Wurscht actually comes from North Hesse. They have also the Diebchen but with Duckefett (A lard based sauce with much more fat, than mine).
Six dishes in small format make full and this were
Spundekäs from the Rheingau
Hand cheese with music from all over Southern Hesse...
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Here in the north of Stuttgart (and south of Heilbronn) we have some delivery services that deliver the schnitzel forest master style. This is supposed to be with chanterelles, which are in small amounts in the season in, but are mostly Chinese stick sponges from the jar.
It's chanterelle season here in Germany, so I once cooked my own forest master schnitzel, which deserves this name. 2 servings Ingredients:
2 tablespoons oil
1...
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No truffles are meant by noble mushrooms, but chanterelles and porcini mushrooms. Of course, this also includes all other varieties collected in the forest and meadow, I would only keep my distance from cultivated mushrooms.
I had cooked this after a visit to the Kleinmarkthalle 2003 from a chicken breast with bones and fresh porcini mushrooms and should actually be repeated from time to time. Somehow that never worked. Either there...
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I know, headcheese is not unknown in the US. I’ve often seen Anthony Bourdain eating headcheese in his episodes of ‚No reservation‘ in the US and around the world.
Making headcheese by yourself, gives an additional kick on the taste and you always know, what you eat.
In Germany there are 3 well known ways, to eat headcheese (unless as cold cut on a buttered bread): With a vinaigrette and lots of diced onions, with a remoulade...
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In the summer, when the green beans are ripe, such stews were a real treat to deal with the huge amounts of beans and tomatoes that ripened almost at the same time. Some could be preserved in jars, some were frozen. So you always had a bit of summer on your plate, even in winter. What I don't put on my plate are the lactofermented beans. I hate the smell when you open the jar. The third part was mostly not so good looking with brown...
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I took up the idea of the 3 in Weckla (3 in a bun) and pimped it up. This is a specialty from Nuremberg and means 3 Nuremberg sausages in a bun, usually with mustard. This is put directly on the hand for the little hunger and eaten while standing or walking and it's definitely tastier than a sticky sweet rice pudding from the Müller company (a large German dairy).
I made 5 out of the usual 3 and enriched it with some healthy salad....
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A typical poor man’s food with products that were formerly found in every household. Potatoes were always considered filling foods, mustard was first mentioned in the 8th century in a manuscript of Charlemagne and native to Central Europe since that time and chickens ran as eggs suppliers around everywhere.
The first picture is from an experiment, I used the Bavarian sweet mustard instead a normal prepared mustard. My sweetheart...
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On my last blog, I was a bit cautious with the name Schlemmerfilet, but if even competing companies can use the name, it can hardly be protected.
It is a coalfish fillet that is baked with a crust of butter, garlic, herbs and breadcrumbs as protection. 2 servings Ingredients:
70 g butter, soft
salt
1 large garlic clove, crushed with salt with the back of the knife
1 tablespoon dried tarragon
1 tablespoon dried chervil
100 g...
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