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Browsing Tag: German
Tonight I was feeling like I needed a little Oktoberfest inspired meal. I was also feeling a bit creative, so I put the two feelings together and came up with this dish. Whether using traditional or sous vide methods, this dish is simple to prepare. I really like the flavor of wurst cooked in sauerkraut (especially when bacon is involved), so I figured why not give sous vide a try. For those who don’t know, weisswurst is a delicately flavored veal and pork sausage from Bavaria. Traditionally made in the morning, the sausage contains no preservatives and is uncured/un-smoked so it would be eaten in the morning as they would spoil by the afternoon. Today, the sausages contain preservatives, are vacuum packed and refrigerated…
Tonight’s dinner uses sous vide to easily cook a pork tenderloin to juicy tenderness that is difficult to do with roasting. By now you know the drill – season the meat, place into a vacuum bag, vacuum seal with a sealer or use the immersion technique, drop into a water bath at a specific temperature for a set amount of time, then finish with a sear when that time has elapsed. One of the aspects of this method of cooking I really like is the free time you gain while the dish cooks in the water bath. The results of preparing this meal using sous vide speak for themselves as I mentioned above. This sous vide twist on the popular German schweinebraten is a fabulous way…
Today’s cookie just screams Christmas to me. These delightful powdered sugar coated or glazed spicy gems are fun to bake and perfect for sharing with family and friends. Pfeffernüsse are a Dutch/German/Danish treat typically associated with the St. Nicholas celebration of bringing gifts to children on December 5th/6th. As you can imagine, St. Nicholas or Sinterklaas is partially the basis for Santa Claus and the association of this cookie with Christmas. With a plethora of spices, including black and white pepper, it is believed this cookie also demonstrated the wealth of the household that could bake celebratory desserts with such luxuries. Thankfully, we have easy access to these spices and they are generally quite affordable. That means we can all enjoy this…
Nothing says Christmas like the smell and taste of lebkuchen. As a child, I remember my mom baking lebkuchen in November before placing them in a tin in a closet for us to enjoy in December. She always said these cookies are so much better once they have been stored a while. Well, my mom’s lebkuchen recipe was lost quite a while ago… so I went online to find a new recipe to fulfill my Lebkuchen desire. Wow, was I ever surprised at the plethora of recipes! So I bookmarked several to try and possibly adapt/combine into a Cooking-4-One recipe. This recipe is primarily based on the recipe from GoodToKnow.co.uk with some aspects added from the Serious Eats recipe. The…
Recently I received a a teaser for this recipe via the New York Times Cooking section and I just had to try it. Of course, that means I needed to rework the recipe for one or two servings so I would not be eating an 8 to 12 serving kuchen by myself! So I went to work and the results were simply amazing. So amazing in fact, I just had to share them with you. This kuchen is wonderfully flavored with lemon, honey, ginger… and naturally apple. This recipe is easy to prepare as well; the toughest part is waiting for the kuchen to cool so you can enjoy it! Save Print Apple Kuchen Prep time: 45 mins Cook time: 30 mins Total time: …
Today I made another dessert to share with others – this time for a friend to share with her co-workers. This cake was easy to prepare and is unique in flavor and texture. I liked it… a lot! The hazelnut flavor is present but not obtrusive. The simple chocolate glaze enhances the hazelnut flavor (think Nutella!) without overwhelming it. This cake is nutty but not sweet in flavor and different enough in texture; moist yet fluffy and slightly grainy that gives a pleasant toothsome aspect to it. As I said earlier, I like it a lot. I will make this one again… and again… and again I am certain. You should try it too – I am sure you will enjoy it as much…
As promised, here is the post on how I use leftover sauerbraten and gravy to make a stew. The stew aspect of this recipe is pretty straightforward – cook potatoes, celery, carrot, and onion in beef stock/broth with a little seasoning of summer savory and thyme. Then simply add the cubed leftover sauerbraten and gravy to heat through and meld the flavors. Easy? Yes, indeed. Tasty? Oh you bet! I don’t always do leftovers, but when I do… I want them to be fantastic! Save Print Sauerbraten Stew Prep time: 15 mins Cook time: 3 hours Total time: 3 hours 15 mins Serves: 2 Ingredients 8 oz leftover sauerbraten, cubed 1 cup (more or less) leftover sauerbraten gravy 1…
It snowed about 6 inches last night and in the Pacific Northwest, that means nearly everyone stays home. So I decided to take advantage of the ‘snow day’ and make myself a breakfast I haven’t made in quite a while. I am not sure why I don’t make this dish more often… and maybe I need to rectify that situation. This recipe is lightly spiced to augment the flavor of the apple and not overpower it. With a dough that puffs like a pop-over and true apple flavor, I think you will enjoy this simple and delicious dish. Let’s get baking this morning! Save Print Apple Dutch Baby Prep time: 15 mins Cook time: 20 mins…
As promised in my Friday post, here is the rest (and the best part) of the sauerbraten recipe. Today we will cook this flavorful beef roast and create a rich gravy from the marinade/cooking liquid. I paired this sauerbraten with butter fried porcini egg noodles and roasted cauliflower. Other possible sides for sauerbraten are roasted potatoes, sweet and sour red cabbage, spaetzle, mashed potatoes, braised cabbage, and a host of other tasty dishes. Are you ready to enjoy this delicious German roast beef dish? I hope so because I certainly am… Save Print Sauerbraten Prep time: 10 mins Cook time: 2 hours Total time: 2 hours 10 mins Serves: 2 Ingredients 1½ 2 lbs of marinated beef bottom round roast…
Today I am preparing sauerbraten. That’s right, you read that correctly… sauerbraten – that delicious German beef roast which is marinated for 3 days in red wine, vinegar, onions and spices. Will it be for one? This time, it will make enough for two meals so either invite a friend for dinner or use the leftovers in an out of this world Sauerbraten Stew. Are you ready to start? I promise with this smaller portion, you will not have to wait for 3 days! Save Print Preparing Sauerbraten Prep time: 25 mins Cook time: 5 mins Total time: 30 mins Ingredients 1½ – 2 lbs beef bottom round roast ½ cup dry red wine (I am using a German pinot noir…