↓Deutsch This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other …
Germany
Frankfurt chops with sauerkraut – Frankfurter Rippchen mit Sauerkraut
↓Deutsch In contrast to the Kassler chops Frankfurt chops are cured and cooked and not smoked. Chops are the New Years Eve dinner in the …
Palatinate meatballs with horseradish sauce – Pälzer Fleeschknepp mit Meerrettichsoß
↓Deutsch These are meatballs made from meatball dough but simmered in meat broth and not fried in a pan. The meat is usually mixed minced …
Cured bones – Sulperknochen
↓Deutsch This is also an old Hessian meal and, so to speak, the slaughter plate of the poor man. At times, when home slaughtering was …
Extra lean potato pancakes from the oven – Extra magere Kartoffelpuffer aus dem Backofen
↓Deutsch Temporarily, Gabel’s requires low-fat and low-cholesterol cooking. That’s why I came up with these oven-baked potato pancakes. Low in fat and cholesterol also means …
Pan cake soup – Flädlesuppe/Fritattensuppe
↓Deutsch Pan cake soup is mostly a restover dish. When you cook out beef for broth, you’ll always have much more broth, than you need. …
Chard roulades – Mangold Rouladen
↓Deutsch 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 …
Palatinate liver dumplings – Pfälzer Leberknödel
↓Deutsch Pork liver is not usually a favorite. The livers of veal and beef are much more valued. But when it comes to liver sausage …
Himmel und Erde Muffins
↓Deutsch 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 …
Leg of suckling pig – Spanferkelkeule
↓Deutsch Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for …