It's been a while since I've posted. If anyone out there actually reads this I do apologize. The title should be a tip off. Translated it says: "Attention! A little German cooking!"
First of all German cooking isn't scary or difficult. It's simply different from what you are used to. A lot of what we eat every day in America can trace it's roots back to Europe and Germany. For example... a good old chicken fried steak isn't anything but a German Schnitzel with beef instead of pork. Pot roast is sauerbraten without the vinegar kick. See! You already know most of this stuff!
What we're going to do today is make kartoffelsalat or potato salad the traditional German way. I'll add something at the end to make this better but trust me, this stuff is great all by itself.
As with most of my cooking exact amounts of ingredients are a problem. I can give you the what but the how much depends upon how much you are making. I'm used to cooking for a minimum of 4 but lately it's typically for 2. The process, however, is simple. Just taste it as you get to the last stage and stop adding stuff when you like it. The only trick here is that the main ingredient is potatoes... and those tend to absorb flavors as it sets. So if it's right when you make it and you serve it a day later it may need to be tweaked a bit.
Ingredients:
Potatoes 8 to 10 small to medium "gold" potatoes. (These hold together when boiled)
Bacon roughly 6 to 8 slices chopped into small pieces
Onion 2 small to medium white or yellow onions, chopped fine
Canola oil approximately 1/4 to 1/2 cup. Enough to very lightly coat
Pepper to taste
Salt to taste
Red Wine
Vinegar to taste
Preparation:
Start a large pot of water and add the potatoes. Bring to a boil and test with a knife until it passes to the center without resistance. Quickly drain off the hot water being careful not to scald yourself on either the water or the steam. Fill with cold water to stop the cooking. This water will heat up too so drain it and refill with more cold water after about 5 minutes.
While the water is coming to a boil dice the bacon and get it cooking in a saute pan. (or any pan large enough to get the job done) Add some fresh ground pepper as the bacon renders. When the bacon is just starting to crisp add the chopped onions and cook until the onions are translucent. (get clear and soft)
When the potatoes are cool enough to handle peel and slice them into 1/8 to 1/4 inch thick slices. Put these into a large bowl. Pour the bacon and onion mixture on top. DO NOT DRAIN off the bacon fat!
Carefully stir this mixture together taking care not to break up the potatoes too much. While stirring add the red wine vinegar. About 1/8 cup would be a good starting point for me but this is a matter of personal taste. It should have a noticeable vinegar "tang" but not be overpowering.
After the vinegar add the salt to taste. As I said bear in mind that potatoes tend to absorb flavors. This is particularly true with salt. (in fact if you over salt a soup you can add potatoes to save the dish.... just remove them before serving)
Depending upon how much fat cooked out of the bacon you may still need to add a little bit of canola or some other light oil to the mixture. This is just enough to lightly coat the potatoes. This prevents them from drying out during storage. (provided your batch lasts long enough to be stored!)
This is best served right after it's made. While it's okay out of the refrigerator the next day it's at it's peak when served fresh and warm.
This goes great with sandwiches. Wonderful with a nice Brat too! Want to go all the way to Germany? Fry up a Schnitzel!
BONUS!!!
Schnitzel! This is a lot easier than you probably think. All you need is a nice pork tenderloin roast and some prep time.
Slice the tenderloin into pieces about 3/8 to 1/2 inch thick. They will be about as big around as a coaster (3 to 4 inches) but we'll soon fix that. [wink]
Lay the meat on a solid surface (wooden cutting board) and cover with some heavy duty plastic wrap. With a smooth heavy meat mallet start at the center and pound out towards the edges pulling the hammer in the direction you want the meat to go as you finish the stroke. Continue until the meat is down to about 1/8 to 3/16 inch thick.
Prepare an egg wash and a bowl of bread crumbs. (I use egg beaters and Progresso bread crumbs) Season the bread crumbs with salt, garlic powder (lightly) and add 1/4 cup of all purpose flour. Mix to combine.
With your left hand dip the schnitzel into the egg wash and coat it on both sides. Transfer to the bread crumbs and, using your right hand, coat completely on both sides. You can sit these aside after coating for several hours. Simply cover and refrigerate.
In a large cast iron skillet add canola or peanut oil to a depth of about 1/2 inch to 3/4 inch. Heat until you see the oil "shimmer" but not to the smoke point. (roughly 350 to 375 degrees F.) Carefully ease one schnitzel at a time into the hot oil. Fry until golden brown which will be between 1 and a half to 3 minutes per side. When done remove and sit on a rack to cool. Remember that the schnitzel is very thin so it can be overcooked easily. 3 minutes per side is the maximum it should take. Typical is closer to 2 minutes. Use your favorite seasoning salt on the schnitzels as soon as they come out of the skillet!
Serve with the kartoffelsalat for a perfect German meal. If you wish pick up a packet of Knorr Hunter Sauce.... or it may simply be called mushroom gravy mix. Prepare that according to manufacturers direction and pour over the schnitzel. You will enjoy yourself!
EXTRA BONUS! For a super special treat.... try adding some sliced ham (deli style) and Swiss cheese to half the schnitzel. Fold over... hammer the edges until sealed... bread and fry as above. Congratulate yourself! You've just made the German version of the French Cordon Bleu!! (And you though gourmet cooking was hard!)
First of all German cooking isn't scary or difficult. It's simply different from what you are used to. A lot of what we eat every day in America can trace it's roots back to Europe and Germany. For example... a good old chicken fried steak isn't anything but a German Schnitzel with beef instead of pork. Pot roast is sauerbraten without the vinegar kick. See! You already know most of this stuff!
What we're going to do today is make kartoffelsalat or potato salad the traditional German way. I'll add something at the end to make this better but trust me, this stuff is great all by itself.
As with most of my cooking exact amounts of ingredients are a problem. I can give you the what but the how much depends upon how much you are making. I'm used to cooking for a minimum of 4 but lately it's typically for 2. The process, however, is simple. Just taste it as you get to the last stage and stop adding stuff when you like it. The only trick here is that the main ingredient is potatoes... and those tend to absorb flavors as it sets. So if it's right when you make it and you serve it a day later it may need to be tweaked a bit.
Ingredients:
Potatoes 8 to 10 small to medium "gold" potatoes. (These hold together when boiled)
Bacon roughly 6 to 8 slices chopped into small pieces
Onion 2 small to medium white or yellow onions, chopped fine
Canola oil approximately 1/4 to 1/2 cup. Enough to very lightly coat
Pepper to taste
Salt to taste
Red Wine
Vinegar to taste
Preparation:
Start a large pot of water and add the potatoes. Bring to a boil and test with a knife until it passes to the center without resistance. Quickly drain off the hot water being careful not to scald yourself on either the water or the steam. Fill with cold water to stop the cooking. This water will heat up too so drain it and refill with more cold water after about 5 minutes.
While the water is coming to a boil dice the bacon and get it cooking in a saute pan. (or any pan large enough to get the job done) Add some fresh ground pepper as the bacon renders. When the bacon is just starting to crisp add the chopped onions and cook until the onions are translucent. (get clear and soft)
When the potatoes are cool enough to handle peel and slice them into 1/8 to 1/4 inch thick slices. Put these into a large bowl. Pour the bacon and onion mixture on top. DO NOT DRAIN off the bacon fat!
Carefully stir this mixture together taking care not to break up the potatoes too much. While stirring add the red wine vinegar. About 1/8 cup would be a good starting point for me but this is a matter of personal taste. It should have a noticeable vinegar "tang" but not be overpowering.
After the vinegar add the salt to taste. As I said bear in mind that potatoes tend to absorb flavors. This is particularly true with salt. (in fact if you over salt a soup you can add potatoes to save the dish.... just remove them before serving)
Depending upon how much fat cooked out of the bacon you may still need to add a little bit of canola or some other light oil to the mixture. This is just enough to lightly coat the potatoes. This prevents them from drying out during storage. (provided your batch lasts long enough to be stored!)
This is best served right after it's made. While it's okay out of the refrigerator the next day it's at it's peak when served fresh and warm.
This goes great with sandwiches. Wonderful with a nice Brat too! Want to go all the way to Germany? Fry up a Schnitzel!
BONUS!!!
Schnitzel! This is a lot easier than you probably think. All you need is a nice pork tenderloin roast and some prep time.
Slice the tenderloin into pieces about 3/8 to 1/2 inch thick. They will be about as big around as a coaster (3 to 4 inches) but we'll soon fix that. [wink]
Lay the meat on a solid surface (wooden cutting board) and cover with some heavy duty plastic wrap. With a smooth heavy meat mallet start at the center and pound out towards the edges pulling the hammer in the direction you want the meat to go as you finish the stroke. Continue until the meat is down to about 1/8 to 3/16 inch thick.
Prepare an egg wash and a bowl of bread crumbs. (I use egg beaters and Progresso bread crumbs) Season the bread crumbs with salt, garlic powder (lightly) and add 1/4 cup of all purpose flour. Mix to combine.
With your left hand dip the schnitzel into the egg wash and coat it on both sides. Transfer to the bread crumbs and, using your right hand, coat completely on both sides. You can sit these aside after coating for several hours. Simply cover and refrigerate.
In a large cast iron skillet add canola or peanut oil to a depth of about 1/2 inch to 3/4 inch. Heat until you see the oil "shimmer" but not to the smoke point. (roughly 350 to 375 degrees F.) Carefully ease one schnitzel at a time into the hot oil. Fry until golden brown which will be between 1 and a half to 3 minutes per side. When done remove and sit on a rack to cool. Remember that the schnitzel is very thin so it can be overcooked easily. 3 minutes per side is the maximum it should take. Typical is closer to 2 minutes. Use your favorite seasoning salt on the schnitzels as soon as they come out of the skillet!
Serve with the kartoffelsalat for a perfect German meal. If you wish pick up a packet of Knorr Hunter Sauce.... or it may simply be called mushroom gravy mix. Prepare that according to manufacturers direction and pour over the schnitzel. You will enjoy yourself!
EXTRA BONUS! For a super special treat.... try adding some sliced ham (deli style) and Swiss cheese to half the schnitzel. Fold over... hammer the edges until sealed... bread and fry as above. Congratulate yourself! You've just made the German version of the French Cordon Bleu!! (And you though gourmet cooking was hard!)
