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The stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany.
Originally it was simply a bread with raw ham and sunny side fried egg. There are countless variations with raw and cooked ham, even meat loaf (Leberkaese) is now on the menu.
For health reasons, I made a low-cholesterol version with bresaola, the Italian beef ham, and without egg yolk. 2 servings Ingredients:
2 slices of...
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That’s always the same problem with such large animals as a full-grown goose and Americans with their turkeys have that, too. For a two-person household, they are simply not suitable. Of course you can cook a whole bird and if you have as much space in the freezer you can freeze them in portions. But as we just are going to scrap our giant freezer, we don’t have the place.
The most obvious solution would be to either roast goose...
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This is the chicken fricassee as it is cooked today, with meat from a soup hen or chicken and a colorful mixture of vegetables. The old Berlin recipe from the imperial era had hardly any vegetables, but instead had cow's udder and veal tongue. 4 servings Ingredients:
1 soup hen of 1200 g
1500 ml of water
1 tbsp salt
1 bunch of soup greens (carrots, leek, celeriac)
1 tbsp oil
1/2 tbsp flour
1 large shallot
250 g small mushrooms
100 g...
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The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to the original recipe, the liver is first to be rolled in flour and roasted. I omitted the flour and fried the onion and the apple first and finally the liver. 2 servings Ingredients:
3 onions, cut into rings or strips
2 tablespoons butter
1 apple, cored and sliced into...
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The recipe comes from the legendary food critic and author Wolfram Siebeck and was presented by Astrid Pauls on her blog Arthur's Tochter kocht. I have converted her template into a fixed recipe. You can cook it quite well according to her article, but for an inexperienced cook the recipe described below is more suitable.
I have to admit to my shame that I didn't cook the two stocks myself, but bought them from LaCroix in the...
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Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably several centuries old.
Our Kaufland (German supermarket chain) had lamb legs of salt lamb from the German North Sea in their advertisements. It's not really local, but at least it wasn't shipped halfway around the world from New Zealand. There was the old order again: if you want the special price, you...
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This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, water, salt and pepper. The recipe stands and falls with the quality of the meat. My preferred choice is shoulder because it is lean enough without too easy to dry out. Another possibility would be neck, but there is a risk that the fat tastes out. 2 servings Ingredients:
500 g pork (shoulder or neck, cured...
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Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this cheesy little thing made from chicken legs. A 1000 to 1200 g soup chicken produces a good 2 l of broth, of which you use 250 ml per person. The rest is frozen in 250 ml portions. I need one bag for a sauce, two for a soup.
Half of the chicken meat is used as a soup garnish, and the vegetables that are obligatory are...
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In principle, this recipe is an adaptation of the Alsatian Coq au Riesling or the Rheingauer Woihinkelsche (wine chicken). Due to our health, some things were left out, e.g. the butter. Instead, virgin olive oil was used. It simply has less cholesterol.
As it feels like a century since I was last able to buy fresh pearl onions, I resorted to an old trick. You can buy pickled pearl onions in any supermarket. I poured away the marinade...
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The Steinbeißer (Cobitis taenia, stone biter) is actually a freshwater fish that is native to Europe and Asia. Here in Germany, fish from the wolffish family are traded under this name. In English, the term catfish is used more loosely, and these fish are sometimes simply classified under the catfish category. There are 5 species under the name wolffish:
Genus Anarhichas
Northern wolffish (Anarhichas denticulatus)
Atlantic wolffish...
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