Mailänder Schnitzel

This strange take on the cŀassic Schnitzel is a weŀcome one. Ŀike veaŀ or chicken parmesan, but... different. 

YOU NEED

thin veaŀ or pork or chicken , pounded with a maŀŀet

breading (flour, egg, breadcrumbs, seasoning)

oiŀ to fry

parmesan and/or mozzareŀŀa

ham or prosciutto

a tomato

fresh basiŀ

1. pound meat, dip in fŀour seasoned with garŀic powder, onion powder, and dried herbs (itaŀian seasoning)

2. drip in egg 

3. coat in panko

4. fry untiŀ goŀden brown. 

5. preheat oven to 375 F

6. top schnitzeŀs with a sŀice of ham, a tomato, and some cheese

7. bake untiŀ cheese has meŀted, 20 mins or so. 

8. serve with fresh basiŀ

German Potato Salad

Oh, my heritage. SO GOOD! great for BBQs and potlucks

EVERYTHING MUST BE CUT INTO SMALL CUBES!
Boil 1 smallpot of potatoes, semi mash and season with salt and pepper
Cut about 5 pickles into small cubes
5 boiled eggs sliced
some chunks of ham or bacon
apples optional, in small chunks
2onions, fine cubes
peas and carrots optional
5 spoons of mayo (light mayo's fine)
1.2 cup white vinegar
1 tablespoon mustard, use standard German mustard or grainy mustard
some parsley, some garlic.
Taste it, if you think something's missing, add more.

keep it in the fridge overnight and serve!

German Pasta Fry

A German-influenced version of an easy pasta dish.

YOU NEED:

1 bunch asparagus [isuppose white aspraragus is more german but its GROSSSSS so I used green

3 pork bratwust, slices or pushed out of casing into balls

1 cup al dente pasta

1.2 cup beef broth, a bit of white wine would work too [Riesling, to keep it German!]

small roux [1 tbsp butter 1 tsbp flour] to thicken

mushrooms, sliced

a bit of garlic

lots of black pepper, and a bit of salt to season

fresh parsley

1. blanch asparagus and boil pasta, set aside.

2. in a saucepan, heat a bit of oil and add in sausage and veg

3. add garlic, seasoning, then pasta. add immediately beef stock, then roux to thicken, simmer on low heat until thick, 

4. taste sauce, add lots of black pepper, and some salt.

5. garnish with fresh parsley and maybe some cheese!

German Potato Salad!

THE CLASSIC!

Potatoes boiled in skin [small, white]
meanwhile
chop an onion, white or green,   german dill pickles in small pieces
add some vinegar and oil, about half and half, to taste
peel potatoes while still warm, and cut into small pieces into bowl with onion and pickles
gently toss as potatoes fall apart very easily as still warm
add beef broth to taste (usually about a quarter to half a cup depending on how many potatoes)

add chunks of fleischwurst, or ham or bacon
add mayo and german mustard to taste
add salt and pepper to taste, add parsley and chives
garnish with boiled eggs sliced length wise (egg slicer works best)

boiled peas and carrots optional

chunks of gouda or edam cheese optional
grind some pepper on top and serve warm or room temperature if need to put in fridge

Cheesy Spaetzle [Kaesespaetzle]

This german cooking is making me miss germany, a lot. 

YOU NEED

1 1/2 cups all-purpose flour
 3/4 teaspoon ground nutmeg
 3/4 teaspoon salt
 1/8 teaspoon pepper
 3 eggs
 3/8 cup 2% milk
 3 tablespoons butter
 1 onion, sliced
 1 1/2 cups shredded Emmentaler cheese, or cheddar, or swiss, or gruyere, or just a good mix.

TO MAKE:



Sift together flour, nutmeg, salt and pepper
. Beat eggs in a medium bowl.
Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
Bring a large pot of lightly salted water to a boil.
Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater.
When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden.
Stir in spaetzle and remaining cheese until well blended.
Remove from heat, and serve immediately.

Schnitzel with Jager Sauce

Schnitzel itself is rather easy to make. This is how you make delicious and creamy jagersauce, my way!

SCHNITZEL:

1. get a cutlet of pork, veal, or chicken and pound with a meat pounder until thinner and tenderized. 

2. coat in flour, then egg, then panko breakdcrumbs.

3. heat canola or vegetable oil [because who has lard] and fry schnitzel until golden on both sides.

4, keep in oven on low temp to keep warm while you make the rest, and the sauce.

JAGERSAUCE: 

1 tablespoon butter

1 clove munced garlic

1/2 a chopped onion

a package of mushrooms, sliced

1 cup beef broth

2 tablespoons flour

1/4 cup sour cream or heavy cream [for a creamy version]

salt and ground black pepper to taste

a bit of paprika, chives, or parsley to garnish. 

1. fry mushrooms and onions in butter and garlic until soft.

2. mix beef broth with flour, add in and simmer until a bit thicker.

3. add in cream if using, stir until mixed, and finally taste, season, and serve over schnitzel.

4. garnish. great with spaetzle or fries!

German Style Crepes

These are fluffier, thicker,  and less sweet than french crepes. They're also known as german pancakes. 

In a bowl, whisk together 1 cup all purpose flour [or half whole wheat] flour with 2 eggs until combined. 

Add in half a cup milk, 1/2 a cup water, and 2 tablespoons melted butter. add a bit of salt, just a pinch.

NOTE: for a slightly sweeter crepe, add in 2 tablespoons or more sugar, and some vanilla extract, but not much. 

Grease a pan, pour in about 1/4 cup worth at a time, cooking on one side for 2 mins until browned,  then flipping. This should make 8-10 crepes. 

If you're eating them right away, add ingredients to the cooked side, like cheese, ham, etc. But I prefer just making the whole batch and warming them up later with whatever ingredients I want. 

Ideas?

SAVOURY:

Gruyere & Ham [or swiss, or emmantal]

Aged Cheddar & Apple

Bacon, Cheddar & Mushrooms

Sausage, Mozzarella & Peppers

Egg, Asparagus, Goat Cheese

Spinach, Feta

Croque Monsieur: Ham, Gruyere or Emmental, Tomato, cover in Bechamel [add a fried egg for madame]

Chicken, Peas, Mushroom, Cheddar

Squash & Boursin

SWEET?

Butter & Brown Sugar, plain and simple.... mmm. guilty pleasure.

Maple Syrup! of course.

Strawberries & Whipped Cream

Banana & Peanut Butter & Marshmallow

Banana and Nutella, of course

Orange Liqueur and Peaches

Chocolate & Raspberry Puree

Blueberries & Cream

Apples & Cinnamon Sugar

Cream Cheese & Apple Sauce

Ice Cream

Caramel 

The Classic Wiener Schnitzel!

Yes, I know. Wiener Schnitzel is actually Austrian, and I lumped it together with German Food. But the cuisines are so similar that an Austrian Food category would be... well, redundant.

The classic Viennese Schnitzel a a breaded veal or pork cutlet, fried to crispy perfection, with a simple slice of lemon.

YOU NEED:

• thin veal or pork cutlets, pounded with a meat pounder until just tender enough.
• a bowl of flour, salt, and pepper.
• a bowl of beaten eggs. if you're going to add seasoning, do it here. i like adding horseradish mustard for some extra flavour. 
• a bowl of panko breadcrumbs [you can use the normal kind, but panko makes for way nicer, crispier texture.
• a frying pan, with a thin layer of oil [lard is traditional, go for a mild oil such as canola or sunflower.

1. Bread each cutlet by dipping in flour, then egg, then breadcrumbs. coat evenly and set aside.
2. Heat about 1/2 centimetre of oil until sizzling, then drop in each schnitzel. fry until golden and crisp, about 3-5 minutes, then flip and do the other side.

fry all your schnitzels, replenishing oil as need be. if you're making a big batch, cover them with tin foil and put them in the oven at low-temp to keep warm, before serving. 

NOTE: i suggest making lots, they're easy to freeze and keep for later. also, GREAT in sandwiches, with some german mustard, pickles, and sauerkraut, on a nice kaiser bread.