Mahlzeit - Food without Borders

It was time to cook something real German without putting my spin on it. Buletten (German Hamburgers) got the vote. I actually went shopping for some of the things I needed. Ketchup is not a staple in my pantry. We need 1 lbs of 90/10 ground beef 1 tbsp breadcrumbs 2 tsp ketchup 2 dashes of Worcestershire (use the real thing from Lea & Perrins, and not some store brand, you will taste the difference) 1 egg 1/2 medium onion finely chopped salt, pepper Mix all of the ingredients and form patties. I form my patties in the middle a little with a little bid of a mold. It will fill in while cooking. In a frying pan add some oil, and heat it up. I tend to cook over a little less then medium heat, so the meat has time to cook and develop color on the outside. Cooking time depends on the thickness. Mine are usually a around 1cm thick (1/3") So per side I cook them 5 minutes for medium well. For the peas I was lazy this time and just heated up a can. oops. Tomato salad: C

Leg of Lamb: Remove the net from the leg of lamb and open it. Add 2 springs of fresh rosemary, 4 big cloves of garlic, salt and pepper. Close it back up, put the net back on, and salt and pepper from the all sides the outside. In a dutch oven, add olive oil and heat it up. Sear the leg of lamb from all sides. Add quartered carrots, 2 large cloves of garlic, 1 sprig of fresh rosemary, allspice , 2 bay leaves, 3 cups of after. Close the lid bring to a boil and cut the heat so it just simmers. Cook till done, For me it this was 1 hour. Potato Dumplings: Cook 6  medium pealed golden Yukon potatoes. When they are done, remove all the water and press them though the a potato ricer. Let's it all cool down. Add   4 tbsp of potato starch, 1 egg, 2tbsp of semolina, some nutmeg and mix all of this up very well. Bring a big pot with salt water to a boil, turn down the heat, so it does not simmer anymore. Form dumplings that are about 1.5" in diameter. and put them into the w

I know liver is not something for everyone. This will still have a liver taste. We need 2 tetra packs of beef broth, 2 cubes of beef broth. 4 slices of calve liver, still a bit frozen 1/3 lbs of lean ground beef 2 small cut onions 1 slice of extra thick cut bacon, or 2 regular thickness, cut into small pieces parsley (dried or fresh) marjoram 1/3 cup of breadcrumbs salt, pepper, nutmeg Put the liver through the meat grinder into a bowl. Add the ground beef, set aside in the fridge. In a pan render the bacon, add the onions let it cook till the onions get translucent. Add a bit of nutmeg, parsley, marjoram, a little salt and pepper.  When the onions are translucent, turn off the heat and set aside. This needs to cool down. Bring the beef broth to a simmer in a pot that is wide enough to hold all dumplings, add the 2 cubes of beef broth for additional spice. Take the liver beef mix out of the fridge, add the onion/spice mix, the breadcrumbs and a little salt and pepper,

This is a very easy and fast one. We need 2 eggs per person potatoes, peeled and cut into chunks 1 cup chicken stock 1/2 cup of half/half 3 tbsp capers (less if you don't like them) 3 tbsp of yellow mustard (any mustard actually will do) 3 tbsp of sour cream 2 tsp of margarine 2 tsp of corn starch In pot add the peeled potatoes with water and salt bring to a boil and cook till finished In a 2. pot, add the eggs,  cover with water about 1/2" above the eggs, bring to a boil, turn off the heat and let it stand. Large  eggs let them stand for 8 minutes, extra large eggs for 10 minutes. In a 3. pot melt the margarine, add the corn starch. Let it cook for 5 -7 minutes stirring constantly. Add slowly the almost boiling chicken stock. Again stir, stir, stir. Add the half/half, sour cream, yellow mustard  and capers. Cook the sauce for about 5 minutes. Stir, stir, stir. Season with salt and pepper to your liking. Serve with a side salad -Mahlzeit-

The original recipe calls also for  mushrooms. I didn't have them. My variation goes like that: 6 chicken thighs without skin and bones (any remaining attached fat is welcome to stay :) ) 1 large onion coarsely chopped 1/2 tsb of allspice 1 clove 1 bay leave 2 slice of lemon 2 tbsp sour cream 1/4 cup half/half 2 tsp corn starch 1 tetra pack of veggie broth 1 tsb of margarine 3 tbsp capers ( I love them, use less if you don't) 1 tbsp caper liquid Chop the chicken thighs to  small  bite sizes chunks. In a Dutch oven, add the margarine and let it melt. Add the chicken and let it sear from the outside for about 5 minutes (keep stirring). Don't let it get really brown. This is not what we are after. Add the veggie broth, allspice, clove, bay leave. Bring it to a boil, turn the heat down, cover and let it simmer for 45 minutes. Stir occasionally. After 45 minutes add the mix the half/half and the corn starch. No lumps please. Turn the heat on high and slowly st

This is similar to beef rouladen. We need 4 slices of pork loin pounded out 1 slice of bacon cut into 4 pieces 8 slices of green pepper salt and pepper 1 medium chopped onion 1/2 tsp allspice 1/2 tsp thyme 2 bay leafes 1 tsp margarine 2 cups of water 2 slices of cheese For the sauce 2 tsp of mustard 1/2 cup of heavy cream 2 tsp of corn starch Salt and pepper the meet on 1 side, add the 1/4 strip of bacon and 2 slices of green pepper. Roll them up and secure with tooth picks. I have roulade needs, however they are hard to come by here. In Dutch Oven melt the margarine, add the meet rolls and sear them from all sides. Stay with it, the margarine should not burn. Turn down the heat a little bit if needed. Then add the onions and cook for about 5 minutes. Add the spices and the water, bring it to a boil, turn down the heat, cover and simmer for about 90 minutes. Check every 15 minutes that there is still enough fluid, so it does not burn. After 90 minutes remove th

I got myself  a pork loin big enough to make two different dishes out of it. I sliced 4 slices off the loin about 1cm thick. I will use them tomorrow. The rest of the meat chop it into bite size pieces. We also need Curry: 2 medium onions chopped 1 clove of garlic minced 1 tsp curry 1/2 tsp tumeric 1/2 tsp all spice hint of ground cinamon 1 tetra pack of veggie broth 2 tsp of margarine Sauce: 1/2 cup of sour cream 1/2 cup of heavy cream 2 tsp of corn starch In a dutch oven add the margarine and onions and garlic. Saute for a few minutes. When the onions are translucent, add the meat and sear it from all sides. Then add all the remaining ingredients from the curry list. Bring it to a boil, turn the heat down, cover and let it simmer for 45-50 minutes. Turn the heat up, mix the heavy cream with the corn starch and and add to the curry, add the sour cream and keep stirring. Turn the heat off when it has the desired consistency. Serve with rice and a side salad -Mahlze

This is the cookbook, I am talking about when I reference Burda: https://www.amazon.com/Ko%CC%88stlich-kochen-fu%CC%88r-alle-Burda-Moden-Rezepte/dp/3920158296

Burda - day 2. This is very different than how I usually make them. We need 1 cup of chicken liver dried with a paper towel and cut into equal size pieces 1 can stew tomatoes 4 cl rum 1 tsp margarine 1 large onion cut in half and then cut in slices 2 stripes of bacon cut into little pieces salt, pepper, ground thyme In a frying pan render the bacon, add the onions. Cook. When the onions start to get brown, remove all of this onto a plate and set aside. Add the liver to the pan and cook on all sides until you don't see any raw meet anymore. Add all the remaining things including the bacon and onions back into the pan. Let cook for about 2 minutes then cover and let simmer for 10 minutes. Uncover and simmer to reduce the fluid a bit. Serve with fresh bread and butter. -Mahlzeit-