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German Currywurst

German Currywurst

German Currywurst

 

1 T. olive oil

1/2 C. chopped yellow onion

1 small clove garlic

1 1/2 T. quality curry powder

1 T. quality sweet paprika

1/8 tsp. ground cloves

1/8 tsp. ground cinnamon

1 C. ketchup

1 T. tomato paste

5 T. vegetable or chicken broth

1 T. apple cider vinegar

1 T. honey

1 tsp. quality Worcestershire sauce

1 tsp. sugar

1/4 tsp. prepared yellow mustard

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

pinch of cayenne pepper (optional, for more heat)

4 genuine German bratwursts, bockwurst, rotwurst or weisswurst

extra curry powder for sprinkling

French fries or crispy bread rolls (Brötchen) for serving

 

Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.  Use an immersion blender or transfer to a blender and puree until smooth.  Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.   Makes 1 1/2 C..  The curry ketchup will keep for up to a month in the fridge.

 

HOW TO MAKE CURRYWURST: If the sausages are not pre-cooked, first poach them in lightly simmering water.  The next step is to grill/fry them to finish them off.

You can either grill or pan-fry the sausages. The important thing is to cook them until they develop a thick and crispy browned outer crust.  (So if you’re pan-frying, be sure to use enough oil.)  Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving. To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.  Serve with French fries or a crispy bread roll (Brötchen).  Currywurst and fries/Brötchen are served in paper food trays and eaten with currywurst toothpicks.

Instant Pot Beef Sauerbraten

Instant Pot Beef Sauerbraten

Instant Pot Beef Sauerbraten

 

3 thyme sprigs

1 T. pickling spices

2 bay leaves

3-4 pounds eye of round roast or chuck roast (see notes)

Salt and ground black pepper

3 T. olive oil (divided)

1 large onion, sliced

2 carrots, peeled and cut into 1-inch chunks

2 celery ribs, cut into 1-inch chunks

8 garlic cloves, minced

1/2 cup red wine

1/2 cup red wine vinegar

1 cup beef broth

1/2 tsp. bouillon granules (chicken or beef)

1/4 tsp. salt

1/4 tsp. ground black pepper

1/2 cup gingersnap cookie crumbs (about 10 cookies)

 

Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag. Season the meat generously with salt and ground black pepper. Turn the instant pot/pressure cooker to “sauté”. Add 2 T. of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside. Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute. Deglaze the pot by adding the wine and the vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Cook for about 2 minutes.  Stir in the broth, bouillon, 1/4 tsp. of salt and 1/4 tsp. of black ground pepper and the spice bag. Press the keep warm/cancel button on the instant pot. Return the meat to the pot with any collected juices. Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release. Carefully unlock and remove the  lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 – 10 minutes. In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs. Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). If you prefer a totally smooth sauce you can blend a bit longer. Turn the instant pot to “sauté” for 5 minutes. (while you slice the meat). Slice the meat thinly.  Press the cancel/warm function and taste the sauce. Adjust the seasoning to your taste. Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Serve or keep it warm in the pressure cooker until you are ready to serve.

Mushroom Spaetzle

Mushroom Spaetzle

Mushroom Spaetzle

 

1 cup (250 mL) all-purpose flour

1 T. (15 mL) morel powder (or other mushroom powder)

1 tsp. (5 mL) sea salt

½ tsp. (2 mL) ground pepper

½ tsp. (2 mL) ground nutmeg

2 large eggs

¼ cup (60 mL) milk olive oil, to coat

3 T. (45 mL) salted butter

2 T. (30 mL) minced fresh chives or sage

salt and pepper, to taste

 

Spaetzle is a German egg dumpling that is addictive and unusual. You can buy spaetzle makers to create a more uniform dumpling. Traditionally spaetzle is panfried in browned butter and sage to crisp up the exterior. The result is spectacular with rich reduced stock sauces and matches well with pork and duck dishes.

In a large bowl, combine the flour, morel powder, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well using your hands; the dough should be smooth and thick. Let the dough rest for 10– 15 minutes. In a large pot, bring 3 quarts (3 L) of salted water to a boil, then reduce to a simmer. To form the spaetzle, hold a large-holed colander over the simmering water and add the batter. Push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3– 4 minutes, or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into another colander and give it a light coating of oil. Transfer to a baking sheet and let cool. In a large skillet over medium heat, melt the butter and then add the spaetzle, tossing to coat. Cook the spaetzle for 1– 2 minutes to give the dumplings some colour, then sprinkle with the chopped chives or sage (or both) and season with salt and pepper before serving.

Spätzle With Mushroom Gravy

Spätzle With Mushroom Gravy

Spätzle With Mushroom Gravy

 

4 cups all purpose flour

1 tsp salt

1/2 tsp pepper

3/4 tsp nutmeg

6 eggs, beaten

1 cup milk ( more if needed)

 

1 tbsp olive oil

1 tbsp garlic butter

8oz mushrooms, sliced

3 sprigs fresh thyme, leaves removed from stem

1 tbsp tomato paste

2 tbsp flour

2 cups beef broth

2 tbsp 35% cream

1/4 cup sherry

 

Place flour in a bowl and combine with salt, pepper, and nutmeg. Make a well in the center and add the eggs and mix well. Slowly add the milk and beat until the mixture is thick, glossy, and has no lumps remaining. Press dough into salted boiling water. Let it cook until it floats to the top, remove with a slotted spoon and place into cold water. Cool, drain, cover and refrigerate. When ready to serve place some olive oil or butter in a sauté pan and cook the spätzle until it begin to brown. Heat the olive oil and garlic butter in a large skillet. Add the onion and sauté until translucent. Add mushrooms and thyme, sauté until golden, adding more olive oil if needed. Stir in the tomato paste and flour, cook for 2-3 minutes. Deglaze the pan with the sherry, scraping up any brown bits from the bottom. Add the beef broth, bring to a boil then reduce to a simmer. Cook stirring occasional until the liquid has reduced by half. Finish by stirring in the 35% cream. Serve over the spätzle with a dollop of sour cream if desired.

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

2 small red onions, thinly sliced (1 1/2 C.)

2 T. olive oil

3 cloves garlic, minced

1 red cabbage (about 2 lb.), cored and cut into 1/4″ slices

1 large sweet apple, cored and cut into thin wedges

3/4 C. hearty red wine

1 1/4 tsp. salt

 

In a large sauté pan set over medium heat, cook the red onions in the olive oil with a pinch of salt. Sauté until golden and slightly softened, 7 to 10 minutes. Add the garlic, then the cabbage and apple, stirring well to combine. Cook uncovered for about 5 minutes, until the cabbage and apple begin to caramelize. Add the red wine and salt, bring to a gentle simmer, and cover the pan. Slowly cook for about 45 minutes, stirring from time to time. The cabbage and apples are done when they are tender through, but still holding their form.

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

1-1/2 to 2 lb. pork belly, fat side scored

Salt and ground black pepper to taste

1/4 C. Bavarian seasoning

2 onions, sliced

2 Granny Smith apples, cut into eighths

4 sprigs fresh rosemary

3 T. olive oil

1-1/2 T. white balsamic vinegar

 

Rub pork belly with salt, pepper and Bavarian seasoning: refrigerate overnight, uncovered. Preheat oven to 350 degrees F. On bottom of roasting pan, scatter onion, apples and rosemary: pour on oil and vinegar. Place pork belly on top; roast uncovered for 1 -1/2 to 2 hours, until tender and golden brown. If excessive browning occurs during cooking, cover loosely with aluminum foil. Set aside and keep warm, reserving cooking juices.

 

Cabbage

1/4 lb. bacon, diced

1 T. olive oil

1/2 C. red onions, diced small

1 head red cabbage, shredded

1 red delicious apple, diced medium

3 sprigs fresh thyme

1/2 C. white wine vinegar

1/3 C. brown sugar

1 T. whole grain mustard

Salt and pepper to taste

 

Render bacon in heavy-bottomed saucepan until lightly brown and crisp. Add olive oil and onions; cook until translucent. Add remainder of ingredients; stir until well combined. Cover and cook over low heat for about 30 minutes, or until cabbage is tender. Adjust to desired taste.

 

Spaetzle

 

2 eggs, beaten

1/2 C. milk

1-1/2 C. all-purpose flour

2 tsp. kosher salt

1/4 C. mixed chopped herbs (parsley, chives and/or dill)

1/2 C. clarified butter

 

Bring large pot of salted water to boil over medium heat. In a stainless steel or glass bowl, whisk together eggs and milk until well blended. In separate large bowl, combine flour and salt; make well in center. With a fork, gradually combine the egg mixture with flour. Mix until just combined. Stir in herbs. Place batter in colander over boiling water. Using a rubber or baker’s spatula, push batter through colander into boiling water. Boil for 2 to 3 minutes or until firm. Scoop spaetzle into ice bath to stop cooking; when cold, drain and dry. Heat butter to almost smoking; add spaetzle and sauté until lightly browned and crispy. Divide cooked pork belly into six equal portions. Portion out braised cabbage onto serving plates; top with pork. Garnish with hot spaetzle. Drizzle with small amount of cooking juice from pork.

Jagerschnitzel

Jagerschnitzel

1 lb. boneless pork or veal cutlets

2 eggs (beaten)

1/2 C. bread crumbs

Oil

2 oz bacon (diced)

4 oz onions (chopped)

8 oz mushrooms (sliced)

1 T. tomato paste

1/2 C. water

1/2 C. dry wine

Dash of thyme

Pepper

Salt

1/2 tsp. paprika

1 T. parsley

2 T. sour cream

 

Heat oil in a large skillet over medium high heat.  Pound cutlets with a meat tenderizer to flatten them.  Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with breadcrumbs.  Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).  Remove the meat from the skillet and drain on paper towels.  Keep the meat warm in the oven while you make the gravy.  Saute bacon and onions until golden brown.  Add tomato paste and mushrooms, and sauté over a low heat.  Add wine, water and seasonings; let simmer for about 5 minutes.  Stir in the sour cream. Pour over Schnitzel just before serving.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

2 lb beef stew meat (1-inch pieces)

1 cup chopped onions (2 medium)

1 cup beef broth

1 cup red wine vinegar or cider vinegar

2 dried bay leaves

6 cups uncooked medium egg noodles (12 oz)

¾ cup crushed gingersnap cookies (about 15)

2 tablespoons packed brown sugar

2 tablespoons chopped fresh parsley

 

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.  Cover; cook on Low heat setting 7 to 9 hours.  About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.