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Ribs mean something different around the world. The most well-known are probably spare ribs from the pork belly or from the bones of the pork chops. Close behind are smoked pork ribs from the pork loin, which are cured, smoked, and sometimes boiled.
Here, we're specifically talking about Frankfurt ribs. They're cured and boiled, never smoked. These loin chops or ribs are now also sold outside of Hesse. But what you can't get anywhere...
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There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one classic stuffing that is known throughout Germany, bacon, onions and gherkins. However, the Hessians would not be Hessians, if there is not a contrast to the rest of Germany. Throughout Germany, the ingredients for the stuffing are cut into small pieces. The bacon is in cubes or thin slices,...
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Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and wears the names hand cheese, Mainzer cheese and Harzer roller. Hand cheese, because it was shaped by hand until the 1950s, Mainzer cheese, because that was the main market for the product, which actually comes from southern Hesse. Harzer roller? No idea where this name came from, supposedly originally from the area around the Harz. I consider that...
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The Metzelsuppe is a waste product in the production of sausages at a home slaughtering and now it is unfortunately often simply spilled away because no one really likes it more (too fat, too disgusting, etc.).
In earlier poorer times it was highly populate, just because it was fat. In Hesse and the Palatinate therefore, there was the ancient custom of distributing many broth, which arose on the sausage making to the neighbors. In...
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Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II.
My recipe is slightly different from the original because I do not use broth but a cured pork knuckle cooked...
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This is an old traditional dish from the Rhine-Main area, especially during Lent. Back then, however, cooked klipfish (salted and dried cod) was used. Fortunately, there's now a functioning cold chain from the deep-sea fishing boat to the supermarket, and no one is dependent on stockfish anymore.
Unfortunately, I experienced this as a child with "fresh" cod (which was already very fishy), and so I can generally do without cooked fish...
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Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also a seasonal salad or vegetable.
In restaurants, the green sauce is usually served separately in a sauce boat so that the breading of the schnitzel does not become soft. At home, if you serve the whole thing immediately after serving, you can also put the sauce on the plate. 2...
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Recipes like the farmer’s breakfast is available in almost all parts of Germany. In Berlin it is made with sausage leftovers and is called Hoppel-Poppel, in Bavaria and Austria, it is made with roast leftovers of beef, pork or chicken and called Gröstl, each with the name of the meat used in advance (eg. Hendlgröstl) and in the north without the gherkins they are simply fried potatoes. This is the Hessian variant. 4 servings...
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The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in 1860 in the Frankfurt cookbook of Wilhelmine Rührig.
The sauce came probably from Italy as salsa verde over the French sauce verte to Frankfurt, when exactly is not known.
Meanwhile, the green sauce has slightly changed found its way to Kassel. From Kassel...
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The title is an idiom. I really don’t know how to translate it in English. The profane version is sky and soil but I think, heaven and earth are the better words. Heaven is the apple from his tree and the potato is from the earth. The fried black pudding is an optional component of this dish.
In it’s simplest form this is mashed potatoes with applesauce. My idea of this dish is a little complexer. The mashed potatoes stay as is,...
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