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Chard was known to me until 2003 only in name as a kind of spinach substitute. Through my „mother-in-law“ the vegetable I was then brought closer, as she had grown it in her garden. Then we got every year tons of chard until … yes, until he came us out of the neck. Then she had to give up the garden for health reasons. And we? We enjoyed the chard free time. Until this morning, as I walked through our „giant“ Farmer’s...
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Pork liver is not usually a favorite. The livers of veal and beef are much more valued. But when it comes to liver sausage and/or dumplings, pork liver is in demand. Even veal liver sausage contains pork liver, which is why it can now only be called veal meat liver sausage. Many fine liver pâtés also contain pork liver rather than the finer liver varieties of veal, chicken, duck or goose. Since a pate is not considered a sausage in...
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Herring salad in earlier times was a typical poor man’s food. Apples, onions and gherkins there were always, sour cream was created automatically by superimposed milk and herring was for a few pennies to buy by every grocer.
Due to overfishing of the herring it unfortunately became temporarily a luxury product. Meanwhile, you can buy it again without feeling guilty with MSC certificate.Nowadays it is a traditional hangover dish...
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The recipe is based on an idea from Thorsten Dornberger, the long-time host of the Schöne Müllerin in Frankfurt am Main. He had baked a hearty cake for Hessen a la carte (a Hessian TV show) with the ingredients from heaven and earth (heaven is the apple, potatoes are the earth). Unfortunately, my darling threw away the matching springform pan because it was leaking, which wouldn't have interfered with the matter. Any other shape...
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Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast or it was eaten with horseradish sauce. Unfortunately, the boiled meat is now perceived by inexperienced housewives as inferior and therefore discarded. Some people find cooked meat generally considered disgusting, only roasted meat counts.
It got such dishes, like the ‚Tafelspitz‘, a piece from the leg...
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Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for them in the past. Today's suckling pigs are now slaughtered much older, so they are more likely young pigs than suckling pigs.
What has also gone out of fashion is roasting or grilling whole animals. The individual parts are traded separately, which is more practical in today's much...
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The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine can do as a substitude.
What I have also omitted, is the roasted vegetables, because they are too dominant for my taste. Instead, mushrooms came into which support the taste of Madeira wine very nice. 4 servings Ingredients:
1 kg raw, cured beef tongue
salt
2 tablespoons butter
1 tablespoon flour
1...
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The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as her own version. With her personal permission, I could adapt it to my needs and publish on my pages.
The principle behind putting the duck in the cold oven is to roast out as much fat from under the skin as possible. You should end up with a relatively fat-free duck with crispy skin right on...
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Roe deer has the most tender meat of our larger game animals, but is also the leanest, which can easily lead to a dry solution. I therefore prefer shoulder meat that has at least a slightly higher fat content.
For such a braised dish you can easily plan at least 2 hours of preparation time.
Regarding the mulled wine, of course I didn't buy ready-made mulled wine, the stuff is far too sweet. Instead, I bought a dry Dornfelder from...
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Black Forest style means breaded like a schnitzel, in contrast to Müllerin style, which is only floured.
Normally I fry trout as a whole in the pan, but with a 800 g whopper, my pan reaches its limits. Thus, the only option was to either divide or cut the fillets from the fish. I opted for the second option and still could only fry the fillets individually. To preserve the illusion of the whole fried fish, I just breaded it on the...
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