Yeah!

It appears that my humble little blog has reached the attention of a French website (http://en.petitchef.com/) asking if they could add my blog! 

I guess this means that I will have to dust off my French cookbooks and start posting new recipes.  Thank Goodness, I just found a new (to me) vintage French cookbook a couple of weekends ago at Goodwill.  If you haven't visited your local Goodwill to check out their vintage cookbooks....Run....There....NOW!  It is a virtual library for amazing, diverse cookbooks. 

Anyway, thought I would share the great news with all of my loyal readers.  You know who you are!
-smile- 

More recipes tomorrow!!

German Pancakes

This treasure is not only easy to make but tastes like you spent hours in the kitchen!  I was given this recipe by one of my German neighbors while living in Deutschhof, Germany.  She would serve it with the buttermilk recipe below, fresh fruit, or orange marmalade.  Anyway you choose to serve it, I know it will soon be one of your favorite "go to" recipes! 

German Pancakes with Buttermilk Sauce- serves 8

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon good vanilla
• Dash of cinnamon
• 2 tablespoons butter, melted

Buttermilk Syrup

• 1-1/2 cups sugar
• 3/4 cup buttermilk*
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• Confectioners' sugar

*If you don’t have buttermilk, measure out ¾ cup of regular milk and add 1 tablespoon vinegar. Let set for 5 minutes before adding to saucepan

Directions

Preheat oven to 400 degrees

• In a blender, combine the first 7 ingredients; cover and process until smooth.
• Pour the melted butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
• While pancake is baking, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).

A Taste of Childhood

Do you relate certain foods to fantastic childhood memories?  For years I've searched and searched for an "official" waffelbackerei set (In the US we know them as rosette irons).  I've found some sets called Rosette Irons but they were made from aluminum or some other metal I don't want to cook with due to medical studies.  Alas, the original ones were made from cast iron but were impossible to find. 

My problem was recently solved!  While browsing www.shopgoodwill.com I came across an original Waffelbackerei set and I WON!  (For those of you not familiar with this amazing site, not only can you find great deals but your money helps put people to work!) 

So, now that my new waffelbackerei set is in the mail, I am surfing the web to find a tried and true recipe.  I've asked my mom for her recipe, and while she has promised she would look, it is gardening season and her time is limited. So, I'm reaching out to my faithful readers.....Do you have a great Rosette receipe?  If so, send it to me and I'll publish it with your credit (if you like). 

I cannot wait to make these for my grandchildren!

Going Greek Tonight!

Years ago, while living in West Germany, I embraced the culture and the cultures of those who had settled in Schweinfurt.  One of my fondest memories was of eating in a remote restaurant kilometers away from everyone...and everything.  Nestled among the towering evergreen trees was the most delightful Greek restaurant.  Having never eaten "Greek" food, I trusted my native-born German friend to choose for me. 

My world changed forever! 

Tonight's fare is a simple, easy to prepare dish I lovingly call,

Greek Potatoes and Chicken
for 2 adults
4 medium potatoes, scrubbed and washed- unpeeled
1 cup good olive oil
2 tsp minced garlic
1 tablespoon oregano
2 tablespoons lemon juice
1 tsp each salt and pepper
4 chicken breast tenders

Preheat oven to 400 degrees.  Spray a baking pan with olive oil or non-stick spray.

Pierce potatoes and place them in the microwave.  Cook for 7 minutes or until potatoes are semi-soft to the touch. 

While potatoes are cooking, in a large bowl mix olive oil, garlic, lemon juice, and seasonings.  Chop chicken into bite sized pieces and dump into bowl.  When potatoes are done, cut into large chunks.  Add to bowl.  Stir gently and pour in prepared baking pan. 

Bake for 30 minutes or until chicken is done. 

It's as easy as that and tastes like you spent hours in the kitchen!

Kartoffelsalat (Hot German Potato Salad)

Cooler temperatures always make me long for "the Old Country".  This time of year the Schweinfurt Marktplatz would be filled with tables heaving their bounty of gourds, dried flowers, pies, and sausages. All of this in preparation for the Christkindlmarkt just a short couple of months away. 

While living in Bavaria one of my favorite Fall recipes was Kartoffelsalat. Unlike American potato salad, it is served warm and blends the succulent tastes of vinegar,sugar, and potatoes.  This is the perfect side dish accompaniment to roasted pork roast, dumplings and sour kraut (recipe to follow later).  Until then, consider this amazing dish for your upcoming holiday season dining table! 

Kartoffelsalat

4 large potatoes- Boiled in their jackets, peeled and sliced 1/8” thick

5 thick slices of bacon- Diced

1 Cup chopped onion

Mix dressing ingredients in measuring cup:

¼ Cup wine vinegar

¼ Cup water

¼ Cup sugar

Salt and pepper to taste

1 .Fry the diced bacon in a large skillet over medium heat, stirring often, until almost crisp.

2 . Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown.

 

3 . Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved.

4. Add sliced potatoes, mixing everything together well.

5. Season with salt and pepper.

6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.
Guten Essen! 

Supremes de Volaille aux Champignons

I've become obsessed with French cooking.  Okay, so I'm obsessed with Julia Child. I'm in the process of reading her book (published posthumously), "My Life in France."  It's a wonderful insight into her exploration of France, how she embraced the cultural differences with enthusiasm, and found her true calling. 

I relate to her adventure.  I, too, have lived in a foreign country, embraced the culture, learned how new cuisines could bring me comfort like my favorite childhood meals, and I find myself comforted in the kitchen.  Each new recipe is an adventure that transports me from my Charleston kitchen to foreign soils.  Where most women would wish for diamonds or perfume, I create wish lists of cooking pots, vintage cookbooks, and unique kitchen tools.  Much like Julia Child, I cherish them. 

Today I'm sharing my dinner plans for tonight (well, the main dish, anyway). I will serve it along with  Parmesan cheese and olive oil baked asparagus.  I hope you are enjoying this diversion from German/Czech recipes for a brief time.  I appreciate your embracing my eclectic tastes and obsessions.  At least they are healthy!!

Supremes de Volaille aux Champignons

(Chicken Breasts with Mushroom and Cream)

Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

 

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira or dry white vermouth (I will replace with chicken stock)

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

 

Directions:  Preheat oven to 400 degrees. 

 

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

 

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests checking the chicken after only 6 minutes, please use a meat thermometer to ensure the correct temperature before serving!)

 

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

 

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.      Serves 4.

Remembering Rainy Days

There is something seductively romantic about throwing yourself into another culture.  Whether you experience it through reading, music, and, of course, recipes, or you actually are fortunate enough to live in a foreign country, the headiness of the moment is amazing. 

I was fortunate to have lived in Bavaria for 3 years.  The small hamlet I called home was located less than 30 kilometers from many of my relatives who never ventured to the "New Country," instead they remained to run the family business (one of the largest piano companies in the world with an internationally famous piano competition each year).  From the moment I stepped off the plane, I knew that I would take full advantage of this wonderous opportunity and embrace every new experience I could. 
One of my favorite memories from this time was my walk to work.  No, trodding off to work 16-18 hours, many times with few or no breaks, wasn't the catalyst to the memory.  It is, instead, the wonderous breakfast I would have every morning.  Across the street from my condo was a small backerei (bakery).  I would awaken to the delicious smells of fresh baked breads, tortes, and rolls (brotchen).  I would hastily make my claim to the perfect brotchen, dash down the street and around the corner to the metzgerei (meat market) where I would add a small dish of fleischsalat (what Americans would call, meat salad or bolonga salad).  The delicate flavor of Bavarian-style mayonnaise, strips of lunchmeat and garlic pickles wrapped in the crunchy hard roll still makes my mouth water. 

I've tried 100 times to recreate this flavor over the years to no avail.  It is my hope that my latest Internet find will be able to help me!  www.GermanDeli.com .  Simply visiting their site brought back a wave of memories of delicious meals and treats that I used to devour.  The majority of their items are imported from Germany so I have high hopes that the memories will no longer be that distant. 

Until then, Guten Essen!

Authentic German Rouladen

Upon returning from living in the Bavarian region of Germany, I made this recipe for my family.  They not only devoured it but they are still raving about it over 20 years later!  This is a quick and easy to prepare main dish recipe that is great as the weather cools.

German Beef Rouladen

Ingredients:

• 6 slices top round (see below)
• 3 slices lean bacon- fried and chopped
• 1 onion, chopped fine
• 3 garlic dill pickles, thick chop
• 2 tbsp. butter
• Brown spicy mustard, salt, pepper, corn starch
• 1 - 2 cups water
• 2 tablespoons tomato paste
• Dash of sugar

Instructions:

• Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
• Divide bacon, pickle, and onion slices on one end of each slice.
• Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks.
• Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
• Once all rouladen are well browned, add 1 cup of hot water, gently stirring up browned bits. Add tomato paste and any leftover pickles and onions to skillet, stir gently. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
• Simmer for about 1 1/2 hours.
• Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch with 1 tbsp. butter and stir gently into cooking liquid until slightly thickened.
• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
• Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

• Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.

The Beginning

I was born into a family that is half German and half Czech. Despite the slight differences in location, the cooking styles from the Bavarian region of Germany are very similar to Czechoslovakia.  As I grew up, I was surrounded by the wonderful aromas wafting from my family's kitchens. 

Caraway seed dancing delightfully with rye in fresh baked bread. Sauerkraut cradled around plump dumplings and roast pork.  The sweetness of kolaches-their fillings spilling out onto the counter-Plum, apricot, cottage cheese and pineapple.  Sweet delicacies of my youth. 

My youth has since passed and I am now the keeper of my heritage. My willing charges-- my grandchildren--are learning about my family heritage one spoonful at a time.  Through the stained recipes they will learn about my years of living in Bavaria, my family who came from the "Old Country", and learn to cook wonderful meals for their future families.

I invite you along on this journey of exploring my diverse cookbook-- recipes from Germany (of course), Czechoslovakia, the Far East, Africa, Southern delicacies, and more.  All the recipes you will find on this site are tried and true--guaranteed to delight your family as they have delighted mine!
As my great grandma would say, "Guten Essen!" (meaning, good food!)