↓Deutsch There’s a set recipe for Boeuf Bourguignon. But since I have my own rules when cooking, I’m really only interested in the general structure …
France
Fried Cheese – Gebackener Käse
↓Deutsch A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine … before our move that was …
Steamed pollock in Noilly Prat – Gedünsteter Seelachs in Noilly Prat
↓Deutsch This is a cooking method for light meats such as veal, poultry, and fish. The food is seared in a small amount of fat …
Beef roast in red wine – Rinderbraten in Rotwein
↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends …
Onion tart – Zwiebelkuchen
↓Deutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of …
Sauerkraut plate – Sauerkrautplatte
↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic …
Moules mariniere – Mussels fisherwoman style – Muschel nach Art der Fischerfrau
↓Deutsch This dish is one of the most delicious mussel dishes because of its simplicity. Onion, garlic, white wine and one or two sprigs of …
Coq au Riesling
↓Deutsch I think chicken in a wine sauce is available in all European countries where wine is grown. Let’s start in Germany with the Woihinkelsche. …
Bœuf stroganov/stroganoff
↓Deutsch Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded …
Chateaubriand
↓Deutsch Here, we once again dug deep into the box of kitchen classics. Our Kaufland store was advertising Irish beef tenderloin for €39.90/kg, which, when …