Metric Conversion Chart
Kartoffel Knödel
( potato dumplings)
6-8 servings
2 pds potatoes, peeled and boiled
1/3 cup margarine or butter
1/8 tsp salt
1 egg yolk
3/4 to 1 cup sifted flour
1 slice white bread cut into 1" cubes
1 Tbsp margarine or butter
Mash potatoes until very smooth with margarine and salt. Beat in egg yolk and flour to make an easily handled dough. Fry breadcubes in one Tbsp margarine until crisp. Form approximately 2" balls of the potato dough. Press a cube of fried bread into center of each potato dumpling and smooth surface. Bring a large pot of water to a boil. Drop potato balls carefully into boiling water, lower heat and simmer for 20 minutes. Dumplings should float and be slightly puffed up when done. Drain on paper towels. Serve immediately with Sauerbraten, Rouladen or pot roast and gravy.
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Semmel Knödel
Ingredients:
10 Hard Rolls,(2 day old)
Pinch of salt & Pepper
3/8 liter milk
100 g Bacon
1 onion
4 eggs
25 g Butter
4 Tbsp chopped parsley
Pinch of nutmeg
Directions:
Slice rolls into thin slices,place in a bowl and mix with salt, pepper and a little nutmeg.
Heat the milk and pour over the rolls,let soak for about 30 minutes. In the meantime, chop bacon and onion fine and sautee in an pan until glased. Cool and add to the bread with the eggs, Mix well. Melt butter in a pan, add to the parsley and then to the dough mixture.
With moistened hands form into meatball sixe Knödel. In a large pot bring salted water to a boil, add the Knödel and simmer for about 20 minutes.
Then carefully remove with a slotted spoon, let the water drip off and serve with meatdishes that have lots of gravy.
Tip: Good use for dry old rolls.
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Apfelpfannkuchen
(Apple Pancakes)
Yield: 4 servings
2/3 c Flour; Unbleached; Unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs; Large; Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 tb Sugar
1/4 ts Cinnamon
Sift together the flour; 2 t sugar, and the salt.
Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch.
When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. |
Dampfnudeln
250 g flour (2 1/4 cups)
15 g yeast (1 pkg. dry yeast)
1/8 l milk (1/4 cup)
pinch of salt
2 tablespoons sugar
1 egg
1 tablespoon vegetable oil
Heat milk, salt, sugar and oil to boiling point and remove from heat, allow to cool to 100 degrees. (if it is above 108 degrees when you add the yeast, it will kill the yeast and will not rise) Sprinkle yeast over milk, stir and allow it to get foamy. Mix flour yeast mixture and egg till it forms a ball. Cover and allow to rise to double in size. Knead dough and roll to about 1/2 inch thickness and cut with a biscuit cutter. Place on a floured counter top and cover with a damp tea towel and allow to double in size again. To cook Dampfnudeln you need a heavy skillet with a tight fitting lid. A glass lid is good to watch them cook.
1-1/2 tablespoons Margarine
for sweet ones you sprinkle sugar in pan and add Dampfnudeln, pour in 1/4 cup of milk and place lid on and cook at low to medium heat till they are golden and crispy.
If you like them different, put margarine in pan, sprinkle bottom with coarse salt, add Dampfnudeln and add 1/4 cup water and cook as above.
Serves two
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Warmer Kartoffel Salat
(Warm German Potato Salad)
Ingredients:
3 pounds small red-potatoes (about 2 inches in diameter),
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 cups)
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves
Directions:
Wash the potatoes well. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper. Serve potato salad warm or at room temperature, garnished with parsley. Serves 6.
(See Photo)
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Kartoffel Puffer
(Potato Pancakes)
3 doz 3" pancakes
2 pds large potatoes
peeled and cut into 2" pieces
1 medium onion, cut into 6 wedges
2 eggs
1 tsp salt
vegetable oil
Break eggs into blender jar or kitchenmachine and start blending at high speed. Partially covering top, add one piece of potatoes at a time.1-2 seconds apart, adding a piee of onion frequently. Add salt. Blend one minute.
Heat a thin film of oil in griddle or skillet over moderately high heat. Add more oil as needed. For each pancake, spread a heaping tablespoon potato mixture into a 3" circle, brown on both sides. Drain on paper towels. Keep warm until all are completed. Serve immediately. Germans serve the potato panakes with applesauce.
Latkes are similar but served with sour cream.
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Grünkohl
(Kale)
3 pds Kale
2 medium Onions
10 gr margarine
2 tbsp Oatmeal
500-700 gr smoked porkshops (Kassler)
bacon in one piece (smoked)
3/4 c water
salt and pepper to taste, a little sugar
nutmeg
Remove leaves from center rib, wash well and drop into boiling water for 1-2 min, remove and drain of water and chop coarsely.
Cut onion into small pieces, heat margarine and add onion until glased. Add kale, smoked porkchops and a piece of smoked bacon. Add salt and 3/4 c water, bring to boil and turn down to simmer. Add fresly ground pepper,grated nutmeg and sugar to taste.
Smoked sausage may be substituted for the porkchops and bacon.
Excellent with roast potatoes as well as bratwurst.
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Kohlrabi-Broccoli Gratin
Ingredients:
2 Kohlrabi, about 200 g)
600 g Broccoli
1/4 tsp salt
200 g heavy cream
30 g grated Gouda-Cheese
3 eggs
1/4 tsp freshly ground white pepper
40 g pine nuts
Directions:
Take tender small leaves off and save. Peel and thinly slice Kohlrabi.
Wash Broccoli and divide into flowerettes. Add salt to boiling water and add the vegetables, cook for 5 minutes, drain well and place in a flat casserole form. Mix cream, cheese, and eggs, season with salt and pepper, and pour mixture over the vegetables. Sprinkle with pine nuts and place in a pre-heated 175°C oven for about 40 minutes. Garnish with broccoli leaves.
Great with Schnitzel or Frikadellen (hamburger)
Serves 4
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Kürbis Süss-Sauer
(sweet-sauer)
Ingredients:
2 kg pumpkin
1/2 liter wine vinegar
1/2 liter water
1 1/2 kg sugar
2 ginger roots
1-2 cinnamon sticks
lemon juice
Directions:
Cut pumpkin in half, remove outer skin and remove seeds. Cut pumpkin in slices and then into cubes.
Cook vinegar, sugar & spices for 3o min, strain. Add pumpkin pieces to the boiling vinegar mixture and then chill overnight. Next day reheat and place into canning jars with the liquid and process for 30 minutes at 75° celsius.
Makes a great condiment
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Kürbis Stew
Ingredients:
1 kg Pumpkin
2 Tbsp flour
1/2 tsp cayenne pepper
150 g lean bacon
30 g butter
2 garlic cloves
salt and pepper to taste
1/2 Tbp thyme
1 bayleaf
about 250 ml applejuice, without sugar
1-2 Tbsp apple vinegar
Directions:
Peel pumpkin, remove seeds and cut the pumkin meat into small strips.
Mix the flour and cayenne pepper, sieve over the pumpkin and mix until all the flour is adhered to the pumpkin meat.
Cut the bacon into small cubes, place with the butter into a large stewing pot and cook over low heat, turning several times, for about 15 minutes.
Peel garlic and press through a garlic press and add to the stew.Add salt and pepper to taste. Add thyme and bayleaf, removing the bayleaf after 2 minutes.
Little by little add the applejuice, almost cover the pot and braise until pumpkin is soft and the sauce has thickened, about 30 minutes.
Add vinegar to taste.
Serve with roast or poultry.
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Kartoffel Soufflé
Ingredients:
750 g Potatoes
60 g butter
3 eggyolks,
70 g cheese, grated
Salt
1/4 tsp nutmeg, ground
3 eggwhite
Breadcrumbs
Directions:
Peel,wash and halve the potatoes, and boil in salted water for 20 minutes.Drain and press through a potatopress while still hot.Stir till smooth.Cool
Add butter, eggyolks, cheese, and nutmeg. Beat eggwhites stiff and fold into the smooth potato mixture.
Place into a greased and with dry breadcrumbs sprinkled soufflé dish, about 3/4 full. Sprinkle with cheese and place pieces of chilled butter on top.
Place in a preheated 200-225°C oven and bake for 1 hour.
A Soufflé is not so difficult, make sure the eggwhites are carefully folded in, and serve hot before it deflates.
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Rotkohl
Ingredients:
1 head of red cabbage
1 c. chopped onion
2 tbsp. butter
1/4 c. sugar
5 tbsp. vinegar
1 tsp. salt
Pepper to taste
3 cloves
1 bayleaf
5 juniper berries
w 3 apples, like Granny Smith peeled and sliced thin
red wine to taste
Take outer leaves of cabbage off, quarter, remove core and then slice thin.
Saute chopped onion in butter. Add cabbage, sugar, vinegar, salt, pepper, and apples. Add cloves, juniper berries and bayleaf. Simmer for 30 min. Serve hot.
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Spätzle
Basic Dough Recipe:
2 eggs:slightly beaten
1 1/2 c Flour; sifted
1/2 c milk
1 tsp salt
1/4 tsp baking powder
Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spätzle start to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. Drain well. Serve with gravy or fry in butter.
In a specialty store, Spätzle machines are available, not expensive, basically a flat metal grate with a square,movable container, in which the dough is placed. Hold over the boiling water and move back and forth so the dough falls through the holes into the water
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Spargel in Weisser Sosse
(WHITE ASPARAGUS IN WHITE SAUCE)
Yield: 4 servings
29 oz White Asparagus; (2 Cans)
or fresh if your market has it
2 tb Margarine
2 tb Unbleached Flour
1/2 c Asparagus Liquid
1/2 c Milk
4 oz Ham;Cut into Julienne Strips
1/8 ts Nutmeg; Freshly Grated
1/4 ts Salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.
Here is another version:
Heat asparagus, if using fresh cook until tender
Boil 2 eggs until hardcooked and chop
Julienne ham
Melt some unsweetened butter
Pour melted butter over asparagus and add the ham and the chopped eggs. Serve on warm platter.
Fresh asparagus needs to be peeled and the ends cut off where woody.
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Rheinpfälzer Zwiebelkuchen
( Onion Pizza)
6 oz. smoked slab bacon, cut into 1/4 inch cubes (about 1 1/2 cups bacon cubes)
2 medium sized Spanish onions, peeled and halved lengthwise and thinly sliced (about 6 cups sliced onions)
2 1/2 teaspoons caraway seeds
1/2 teaspoon freshly ground nutmeg
12 oz. frozen puff pastry, thawed
1 3/4 cups heavy cream
3 extra large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Saute bacon in a heavy 12 inch skillet over low heat for about 5 minutes, until drippings cook out and only crisp browned bits remain. Using a slotted spoon, lift the bacon bits to paper toweling to drain and reserve. Pour off all but 1 tablespoon bacon drippings from the skillet (save for another use if desired). Add the onions t the skillet, sprinkle with the caraway seeds and nutmeg and saute 5 minutes over moderate heat, stirring often. Reduce the heat to its lowest point, cover the skillet and steam the onions for 15 minutes. Remove from heat and set aside.
With a floured stockinette covered rolling pin, roll the puff pastry on a well flour surface into a 14 inch circle. Set a 12 inch tart tin on a baking sheet. Lap the pastry over the rolling pin, then ease into the tin, pressing it in to form a neat pastry shell. Trim pastry overhang so it is 1/2 inch larger all around than the tart tin, then roll under so it rests on top of the tin and crimp, making a high fluted edge. Pile the onion mixture into the pastry shell and spread to the edges as smoothly as possible, then scatter the reserved bacon evenly on top. Bake at 350 degrees, uncovered, for 20 minutes. Meanwhile, whisk the cream, eggs, salt and pepper, until well blended and set aside. Remove the partly baked onion cake from the oven and raise the heat to 400 degrees.
Slowly pour the cream mixture over the onion and bacon, distributing it as evenly as you can. Return the onion cake to the oven and bake, uncovered for 20-25 minutes, until the filling is set like custard and lightly browned. Remove the onion cake from the oven and cool 30 minutes.
To serve, cut into slim wedges. If you serve the onion cake as a main course, you will need nothing more to accompany it than a salad of crisp greens and a nice German beer.
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Steckrueben-Eintopf
Ingredients:
1 rutabaga, peeled and cut into one inch cubes
1 lbs porkribs or shortribs
2-3 potatoes, cubed
1 tsp salt
dash of pepper
Add salt and fresh ground pepper to 2 cups water and place the ribs into the water, making sure they are covered with water. Bring to a boil and cook for about 1/2 hour. Now add the rutabagas and the potatoes, bring back to boiling and continue for another 1/2 to 3/4 hours until done. Take out the ribs. Now you can either add a little cream, mash and serve with parsley and fresh ground pepper. Serve with the ribs.
Or omit cream and do not mash.
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Parsnip Soufflé
Ingredients:
2 large carrots, shredded
2 pds Parsnips, peeled and slicced (4 1/2-5 cups)
1 Tbsp sugar
1 tsp salt
1 cup milk
4 egg yolks
4 egg whites
1/2 tsp ground nutmeg
1 Tbsp chopped parsley
Directions:
Cook carrots in a small amount of boiling salted water for five minutes. Drain, set aside.
In a saucepan, cook parsnips in small amount of boiling water, covered, for 15-20 minuted or until tender, drain. Mash parsnips or puré in kitchen machine, adding butter, sgr and salt. len in milk and carrots.
Beat eeg yolks and nutmeg about 5 minuted or until thick. Blend one cup parsnip mixture into yolks, return all to parsnip mixture.
Wash beaters well. Beat egg whites to stiff peaks; fold into parsnip mixture. Turn into buttered 2 1/2 quart souffle dish and bake at 350°F for 50-55 minutes.
Serve immediately
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Gebackener Blumenkohl
Ingredients:
1 large head of cauliflower
pinch of salt
400 g ground meat, pork and beef
1 onion
parsley
pepper and nutmeg
2 eggs
butter or margarine for baking dish
3 large tomatoes
50 g Butter
1/4 l heavy cream
50 g grated gouda cheese
Directions:
Cook cauliflower in salted boiling water until almost tender, remove and drain.
In the meantime mix ground meat with the peeled and chopped onion, the parsley, salt, pepper, nutmeg and egg.
Place cauliflower in a greased baking dish. Place sliced, salted and peppered tomatoes around. Top with butter pieces. Place meat evenly over tomatoes. Mix cream,cheese and seasoning stiring well and pour over the cauliflower and meat.
Bake in a pre-heated oven at 200°C for about 25 minutes.Serve with new potatoes.
serves 4
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