Tag Archives: German

German potato salad

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Best served warm, this recipe is savory, sour and herbal. Based on vinegar and mustard, it keeps well at room temperature compared.to.its.mayonnaise and egg-based cousins.

Ingredients

  • 2.5 lbs russet (peeled) or red potatoes (scrubbed), quartered
  • ¼ cup salt, for boiling
  • 6 strips bacon, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, smashed & minced
  • 10 chives, finely chopped
  • 10 sprigs parsley, de-stemmed and finely chopped
  • 1 medium onion, diced
  • ⅓ cup cider vinegar
  • ⅓ cup honey
  • 2 tbsp dijon mustard
  • 2 tsp dill weed
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic
  • ½ tsp white pepper

Directions

Prepare 5 quarts of cold water, salted.with ¼ cup salt. Scrub potatoes, peel if using russet. Quarter into bite sized pieces and add to the pot. Raise to to a rapid boil, then simmer until potato is tender to the fork, about 10 minutes. Drain and set aside.

Add minced bacon to a cold skillet. Raise to medium heat, browning and rendering the fat. Add diced onion and garlic, sauté until tender but not caramelized. Add to the potatoes.

Combine mustard, honey, Apple cider vinegar and spices in a small bowl. Add to the potatoes.

Toss the potato mixture until combined. Add parsley and chive, and toss to combine. Serve warm, or chill and serve cool.

German pot roast

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This pressure cooker based take on pot roast adopts savor and aromatic German flavors.

This recipe would work without a pressure cooker. Instead braise 6-8 hours in a slow cooker or Dutch oven.

Ingredients

  • 3 lb beef roast (chuck, rump, bottom round or eye round)
  • 1 large onion, diced
  • 1 large shallot, diced
  • 4 cloves garlic, crushed and minced
  • 2 carrot, diced
  • 2 ribs celery, diced
  • 6-12 radishes, cleaned, destemmed and halved
  • 1″ ginger root, peeled and minced (about 1½ tbsp)
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 tablespoon prepared horseradish
  • 1¼ cup beef broth
  • ½ cup red wine vinegar
  • ½ cup dry red wine
  • ¼ cup brandy
  • 2 tablespoon brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon yellow mustard powder
  • ½ teaspoon cinnamon
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground mace
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground clove

Instructions

Sear, set aside

Deglaze cooker with root vegetables. Add garlic and ginger when onions begin to turn translucent. 1 minute, add vinegar, wine and brandy.

Whisk spices into broth, add.

Return meat

55 minutes on high, 10 minute natural release.

Thicken broth with a roux of ⅓ cup flour and ⅓ cup cold water.

Serve over egg noodles or spatzle.

Spätzl (Spatzle)

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Spätzle in cast iron

Serves 2-4.

  • 1 cup flour
  • 1 tsp salt, or to taste
  • ¾ tsp ground ginger
  • ½ tsp ground black pepper
  • ½ tsp grated nutmeg
  • 1 pinch white pepper
  • ¼ cup whole milk, plus extra as needed
  • 2 eggs, beaten
  • 1 gallon water
  • 1 tbsp salt
  • 1 tbsp bacon fat, lard or oil
  • 1 tbsp butter
  • ¼ sprig of fresh, chopped or 1 tbsp dried parsley

Raise 1 gallon of water to boil with 1 tbsp salt

Combine dry ingredients in a mixing bowl and whisk to distribute. Alternate additions of egg and milk while stirring. Stir until runny. Add extra milk in teaspoons to achieve a batter-like consistency

Press batter through a spätzle press, coarse sieve or coarse box shredder (or otherwise drizzle) into boiling water in batches. Stir occasionally into break up lumps. Pasta is done when it floats. Remove with slotted spoon.

Melt bacon fat, lard or oil in hot skillet until shimmering. Saute pasta in fat until slightly browned. Top with butter, parsley, salt & pepper to taste.