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Category Archives: New German Cooking
Potatoes and Sauerkraut
Potato-Sauerkraut Gratin Potatoes and sauerkraut are a great combination. Potatoes are paired with sauerkraut often. On New Year’s Day the tradition where I grew up was to have roast pork, sauerkraut, and creamy mashed potatoes. It’s said to bring good … Continue reading
Posted in New German Cooking, Potatoes, Vegetables, Vegetarian
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Winter Warmer: Soup is all you need.
I love this dish in late fall and winter. It is a great warming dish that is perfect for cold nights. I’ve been eating this for as long as I can remember. The best I’ve ever had was at a … Continue reading
Posted in Beef, New German Cooking
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Making Sauerkraut
Fermentation is an exercise in transforming food into something completely different and exceptionally tasty. Sauerkraut, sausages, and more are all fermented foods that have undergone a transition into something new. Originally this was done as a method of preservation. Now … Continue reading
Kohlrouladen – Stuffed Cabbage Rolls
Cabbage, the food of winter. Many Central and Eastern European cultures feature cabbage all throughout the winter. It’s hardy, nutritious, and extremely versatile. Think of everything you can do with it. It stores very well, which is why so many … Continue reading
Posted in New German Cooking
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Bierfleisch – Braising with Beer
Cooking with beer is something we do a lot of. We use it to braise, to marinate, in sauces, vinaigrettes, reductions, and even desserts. I think beer’s versatility is as great as wine. There is so many flavors of beer … Continue reading
Posted in Autumn Food, Beef, Cooking with Beer, New German Cooking
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Chef’s Tasting – October 13 – 16 2011
Every week we develop an a la carte menu as well as the Chef’s Tasting menu using what products that are available to us and what’s in season. Here’s a look at this week’s features. Here’s a link to our … Continue reading
Posted in New German Cooking, New German Cuisine
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Sausage Science
Creating a sausage. We have developed countless varieties of sausage over the years. Everything from venison with pomegranate, duck and brandy, several different bratwursts, smoked sausages, salamis, etc.. The list goes on and on. This time we’re making a Bierkäsewurst, … Continue reading
Posted in Autumn Food, Cooking with Beer, New German Cooking, Pork
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