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The idea actually came about when I wanted to make a Pollo fino, a boneless chicken thigh, into a schnitzel with chanterelles. Unfortunately, the Pollo fino I cut myself was much too small. So I cooked the skin, bones and back of the leg into a sauce for the chanterelles and then grilled the drumstick separately from the oven. The deboned thigh was then served as a schnitzel on top, as planned. 2 portions Ingredients:
2 chicken...
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'Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it is called in the Palatinate also ‚Franzosensuppe‘ French soup.
Stews are typically winter dishes but here the seasonal vegetables are garden fresh processed. In the spring are other vegetables processed than in the middle summer or autumn. So you have the freedom to...
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The Leipziger Allerlei is an old classic and was probably part of the original Saxon (court) cuisine. With the right ingredients, this is a very tasty vegetable dish with crab meat on the side.
Unfortunately, the name is not protected and so manufacturers of canned vegetables have turned it into a mixed vegetable of peas, carrots and asparagus in a white flour paste. Cauliflower, morels and crab meat were discarded as too...
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My chili beans are somewhat similar to the baked beans. Baked beans, in their simplest form, are white beans in tomato sauce. On the other hand, if you take a look at the recipe for Boston Baked Beans with cured pork, savory and maple syrup, that's a different story. My chili beans are meant to serve as an accompaniment to a steak or chop, so the meat has been reduced to some bacon.
What of course ends up in abundance in the recipe...
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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 companies) and in its simplicity also one of the best. Interestingly, for most of the time was used no kielbasa but Westphalian smoked pork sausages.
The recipe could mature with me more than 40 years, so I have introduced the original kielbasa again and the lentil vegetable is now somewhat reminiscent of...
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In contrast to the Kassler chops Frankfurt chops are cured and cooked and not smoked.
Chops are the New Years Eve dinner in the Rhine-Main area. The host of the party cooks a large pot of sauerkraut and every guest brings his own chops with which he then placed into the sauerkraut of the host. At midnight all guests eat their chops with the now enriched by the meat juice sauerkraut.
If you can't buy Frankfurt ribs, it's very easy to...
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For the first time I have met this salad at KFC. The sweet and salty taste surprised me. Since then, I was looking for the recipe for this salad. In an early issue of the ‚Hidden recipes‘, as the recipes were still freely available, I finally found it. Since then I modified the recipe several times and omitted some unnecessary ingredients like the sweet cream, sour cream and mayonnaise are enough for the dressing.
Usually the...
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Anyone who has ever seen the racket movies with Bud Spencer and Terence Hill can certainly remember those huge pans they ate in the cutscenes. Lots of beans, bacon and tomatoes, eaten directly out of the pan with the wooden spoon.
It does not really matter if you boil the beans yourself or take them out of a tin (it should not be cheapest stuff), as you only warm them up at the end.
I have allowed myself to replace the pan with a...
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A few weeks ago I was once again on the shelf with the dried beans, peas and lentils. A pack of beluga lentils fell into my hands. Of course, you can't cook simple lentil soup out of something like that, so a special recipe has to be used for it.
In the past I had often conjured up a salad from peas, chickpeas from Arabia have now also arrived in German salad bowls, so why not a salad made from beluga lentils? It's good that I looked...
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In the summer, when the green beans are ripe, such stews were a real treat to deal with the huge amounts of beans and tomatoes that ripened almost at the same time. Some could be preserved in jars, some were frozen. So you always had a bit of summer on your plate, even in winter. What I don't put on my plate are the lactofermented beans. I hate the smell when you open the jar. The third part was mostly not so good looking with brown...
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