↓Deutsch
The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from Rhine Hesse in now Rhineland Palatinate and the Palatinate with their local red wines.
Because a whole hare is too much for two people, I changed the recipe. We had two hare legs, which I deboned and cut into coarse pieces. I didn't put it into the oven, I braised it on the stove. Naturally the bones were not...
↓Deutsch
A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry egg is sometimes a matter of seconds and just make the point in between, is the great art. The dish is found in almost all of Hesse and adjacent areas (partially former Hessian or Nassau areas). 2 servings Ingredients:
For the potato salad:
500 g waxy potatoes (Yukon gold in the U.S. and Canada)
1 small...
↓Deutsch
This is a very old recipe from the Rheingau, recognizable by the fact that the ingredients are all cut bite-sized. The origin is probably still before the 30 Years War, since at that time much more meat was eaten than afterwards. These is mainly pork from self-bred pigs. Beef and game were reserved for the nobility.
While eating, the bowl was placed in the middle of the table and each used the spoon, which everyone at any time had...