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Tag: German

White Asparagus with Black Forest Ham

http://germanfoods.org/recipes/white-asparagus-with-black-forest-ham/ White Asparagus with Black Forest Ham Ingredients: 1 lb fresh white asparagus 1 large ripe avocado 1/2 cup Basic Oil and Vinegar Dressing (see recipe below) 4 ripe round or plum tomatoes, skinned 4 large fresh Basil leaves, shredded 8 wafer-thin… Read More

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Badische Schaeufele (Pork Shoulders)

http://germanfoods.org/recipes/badische-schauefele-pork-shoulders/ Badische Schaeufele (Pork Shoulders) Ingredients: 1 ¾ lb smoked pork shoulder 1 medium yellow onion 6 cloves 2 bay leaves 2 garlic cloves 6 juniper berries (crushed) 2 1/8 cups dry red wine 6 1/3 cups cold water 2 lemon slices… Read More

Forelle mit Sauerampfersosse (Trout in Sorrel Sauce)

http://www.saveur.com/article/recipes/forelle-mit-sauerampfersosse-trout-in-sorrel-sauce Forelle mit Sauerampfersosse (Trout in Sorrel Sauce) Ingredients 3 tbsp. unsalted butter 2 (1-lb.) trout, cleaned Kosher salt and freshly ground black pepper, to taste 1 cup dry white wine 2 cups minced sorrel, or another tender herb such as savory… Read More

Kale Stew with Smoked Meat and Sausages

http://germanfoods.org/recipes/kale-stew-with-smoked-meat-and-sausages/ Kale Stew with Smoked Meat and Sausages Ingredients 2 1/2 – 3 lbs of kale, washed, stems and ribs removed 2 tablespoons vegetable oil 2 medium yellow onions, peeled and chopped 2 tablespoons rolled oats 1 lb smoked pork loin or… Read More

Grüne Soße: Frankfurt’s Seven-Herb Sauce for Green Thursdays

Another sauce to add to our diet to spice things up. http://www.germany.travel/en/ms/german-originality/made-in-germany/german-recipes/frankfurt-the-west/frankfurt-the-west.html * 4 packed cups (5 ounces) mixed fresh herbs: parsley, chives, chervil, cress (or alfalfa), pimpernel, sorrel, borage, tarragon and lemon balm * ¼ cup vegetable oil * 4 hard-boiled… Read More

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