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The sauce was created on a whim. There was still a lot of meat left over from the last road kill chicken, which was to be used for the repeat with bread dumplings and a sauce. When checking our stock, my sweetheart discovered about 15 jars of Latwerge (plum jam) from different years. If bought, they would have been expired and thrown away. Even homemade, the stuff lasts for 100 years, as long as the jars are not opened. And then on a...
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Ideas from the three most famous tomato sauces, right after the Napoletana, Arrabiata, Puttanesca and Amatriciana, have come together here. One day a piece of pancetta fell into my hands and was allowed to take on the role of guanciale. Otherwise, the sauce contains pretty much everything else that is in the three sauces together.
It was also a good way to use up the peeled tomatoes that were left over from the Oktopus...
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This cream can be found in all former Yugoslav countries, although it is mainly obtained from Croatian restaurants.
It consists of about 2/3 red pepper and 1/3 eggplant. I left out the eggplant because the dominant pepper flavor overpowers the eggplant anyway.
It is mainly eaten with raw onions in grilled minced meat dishes, but is also used as a spread. 2 servings Ingredients:
1 red pepper
salt
black pepper
2 tsp pepper or tomato...
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This sauce is an absolute must with Gravad Lax (buried salmon) and of course with other marinated fish such as salmon trout, char, trout, sea trout.
Of course, there are also people in my immediate vicinity who really enjoy eating eggs in mustard sauce but disdain this version of mustard sauce with marinated fish. ;-) 4 - more servings Ingredients:
2 tbsp brown cane sugar
2 tbsp hot mustard
1 tbsp honey (a clear variety, not clover...
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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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I know, headcheese is not unknown in the US. I’ve often seen Anthony Bourdain eating headcheese in his episodes of ‚No reservation‘ in the US and around the world.
Making headcheese by yourself, gives an additional kick on the taste and you always know, what you eat.
In Germany there are 3 well known ways, to eat headcheese (unless as cold cut on a buttered bread): With a vinaigrette and lots of diced onions, with a remoulade...
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My ragù made from chicken hearts is almost identical to my ragù di manzo, the beef ragù, instead of beef, chicken hearts are the basis. Since chicken hearts are already innards, I also did without the chicken liver. Ingredients:
2 tbsp olive oil
500 g chicken hearts
250 g Italian soup greens (celery, carrots), diced
1 onion, cut into large cubes
3 cloves of garlic, chopped
400 g peeled tomatoes
100 ml white wine
salt
pepper
sugar...
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A wonderful use of leftovers. There was still potato dumpling dough in the fridge, along with the frying fat from yesterday's chicken thighs. A sip of port wine and a handful of dried porcini mushrooms are always available in the household.
So the dough was formed into dumplings and cooked in gently boiling water for 20 minutes. The remaining ingredients were used to make the port wine porcini sauce.
For the vitamins, a salad made...
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For the hummus, how can it be otherwise with such famous dishes, there are several origins of the name. In Wikipedia there is a stringent reference to an old name for the chickpea. Is possible. It is also possible that the name comes from the city of Homs in Syria, which may have derived its name from the chickpea because it was grown there. There is the fog of war but also the fog of history.
PS: Wikipedia hasn't leased the wisdom...
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The sauce tartar is an all-round weapon in the kitchen and, apart from sweets, goes well with almost everything that comes out of the kitchen. Some even use it to mash their fine beef tartare, which I personally consider a culinary mortal sin. I especially like them with fried, mostly breaded, fish. Brawn also tastes much better with it than with the obligatory sour onion sauce.
Coming to the negative side of the sauce, it's fat to...
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