Every home chef needs to grow. I know I do and that will be one of my many New Year's resolutions . What will I do? What will I try?
Thanks to a new oven, I will be baking a lot. I've already baked Ghiradelli's Double Chocolate Brownies.They came out a little too gooey , so hopefully with more practice I'll be baking much more firmer ones. With baking comes decorating so I am definitely going to be honing my icing - hello again buttercream - along with practicing rose and leaf skills. Savory baking is also going to be high on my list. I want to experiment with strata, and rediscover the luscious leeks on toast ( double yum) and my Swabian zweibelkugen or onion pie (again double yum) a dense quiche like confection, rich with eggs, cream and onions. Homemade pizza will also be making quite a few appearances as well.
Another must is rediscovering roasts, hams, chickens, turkeys and London broils. It's going to be wonderful, with crunchy, crisp skins and slices of tender meat.There will also be sides that will be cooked ( and all of these will be shown as Foodie Pantry how tos).I want to relearn how to make scalloped potatoes and baked Mac with bacon.As with cuisines, since French and Filipino are going to be big this upcoming year I want to expand into that, especially in creating the perfect crepe.
Every home chef and baker should resolve to expand their culinary arsenal.I know I will.I get to grow which makes for a better cook - or so I hope!
Showing posts with label zweibelkuchen. Show all posts
Showing posts with label zweibelkuchen. Show all posts
Friday, December 30, 2016
Tuesday, June 14, 2016
A German Summer Picnic
German food plays an important part of the American cookout and picnic.Most of what is served has Teutonic origins and came over with the many German immigrants who made this country. The food is still great and even better are the summer foods you find now in the Swabian Alps , near the soothing forests and sparkling waters of Lake Constance.
Hot dogs or frankfurters originated in Frankfurt, Germany and have been around for seven hundred (!) years. The original was a pork sausage known as Frankfurter wurstchen and were given out to the townspeople during royal coronations.In the 19th century, Johann Georg Lahner brought them to Vienna where they took the city's name - wiener - and beef was added to the pork filling They came to the US in 1870 and were made - where else- Coney Island. T hey were first served with gloves to stop consumers from burning themselves. Because of this the hot dog bun was created at the St. Louis World Fair in 1893 by Antoioine Feuchtwanger, thanks to his wife's suggestion. Now they're a part of every barbecue and picnic, even coming in such diverse meats as turkey, chicken and even caribou. What goes with hot dogs? Another German classic - potato salad. There are many different versions of it. Southern Germans make it with vinegar, mustard and even beef or chicken broth .Northern Germans make it with mayonnaise and this is what was brought to America.Here it went through some tweaks such as the addition of bacon , capers and even chili powder.
What do modern day Germans eat during the summer? Potato salad but not what most people expect. First the potatoes are different. Waxy potatoes are preferred and they cooked and peeled while still hot, Then they're sliced and mixed with chopped onions.A warm mix of vinegar , beef or chicken broth and oil is then pour over the spuds. Chives or schnittlau along with sliced pickles or mustard is added. The salad is then allowed to rest for a few hours before serving.It can be served with a crusty bread as a main dish or as a side dish.Usually a summer dinner would be a wurstsalat, a tart sausage salad prepared with distilled white vinegar,oil and onions. Sliced gherkins are sometimes added for some sweetness.It's an easy to make salad. The sausage is cut thin as are the onions. Both are then marinaded in the vinaigrette before serving.. Some Swabians add sliced baloney along with parsley to mix it up or to add color, the red and white stadtwurst.Zweibelkuchen, or onion pie is another summer favorite, usually eaten in August and September. It's similar to quiche and is loaded with steamed onions along with crumbled bacon , cream and caraway seeds. It has a simple pie crust shell and an egg base.
Enjoy the summer German style. Have hot dogs and potato salads or go fully Swabian wtih wurstsalat and zweibekuchen. It's a tasty way to enjoy the warm days and nights ahead.
Hot dogs or frankfurters originated in Frankfurt, Germany and have been around for seven hundred (!) years. The original was a pork sausage known as Frankfurter wurstchen and were given out to the townspeople during royal coronations.In the 19th century, Johann Georg Lahner brought them to Vienna where they took the city's name - wiener - and beef was added to the pork filling They came to the US in 1870 and were made - where else- Coney Island. T hey were first served with gloves to stop consumers from burning themselves. Because of this the hot dog bun was created at the St. Louis World Fair in 1893 by Antoioine Feuchtwanger, thanks to his wife's suggestion. Now they're a part of every barbecue and picnic, even coming in such diverse meats as turkey, chicken and even caribou. What goes with hot dogs? Another German classic - potato salad. There are many different versions of it. Southern Germans make it with vinegar, mustard and even beef or chicken broth .Northern Germans make it with mayonnaise and this is what was brought to America.Here it went through some tweaks such as the addition of bacon , capers and even chili powder.
What do modern day Germans eat during the summer? Potato salad but not what most people expect. First the potatoes are different. Waxy potatoes are preferred and they cooked and peeled while still hot, Then they're sliced and mixed with chopped onions.A warm mix of vinegar , beef or chicken broth and oil is then pour over the spuds. Chives or schnittlau along with sliced pickles or mustard is added. The salad is then allowed to rest for a few hours before serving.It can be served with a crusty bread as a main dish or as a side dish.Usually a summer dinner would be a wurstsalat, a tart sausage salad prepared with distilled white vinegar,oil and onions. Sliced gherkins are sometimes added for some sweetness.It's an easy to make salad. The sausage is cut thin as are the onions. Both are then marinaded in the vinaigrette before serving.. Some Swabians add sliced baloney along with parsley to mix it up or to add color, the red and white stadtwurst.Zweibelkuchen, or onion pie is another summer favorite, usually eaten in August and September. It's similar to quiche and is loaded with steamed onions along with crumbled bacon , cream and caraway seeds. It has a simple pie crust shell and an egg base.
Enjoy the summer German style. Have hot dogs and potato salads or go fully Swabian wtih wurstsalat and zweibekuchen. It's a tasty way to enjoy the warm days and nights ahead.
Tuesday, October 20, 2015
Tasty Tarts
One of the most delicious and versatile baked treats to make is a tart. It's an elegant alternative to cake and pie, always looking perfect on a dessert table. One of the best aspects of any tart recipe is that you can make one or a dozen with basically the same recipe.They all are mouthwatering , with their glazed crusts and rich fillings of fruit, cream or ganache.
A tart is basically a topless pie with usually a short crust.meaning it has a lot of shortening or lard in the recipe. Many professional and home bakers will sub in butter for a richer flavor and more crumbly crust. The pastry has been around since the medieval period, starting off with more meat than fruit fillings. The French quiche , German zweibelkuchen or onion pie and Swiss Gruyere pie are savory forms of it. Most tarts are now either custard or fruit filled. The truest form of tart is probably the English custard tart.It has a rich egg yolk filling, sort of similar to the Italian zabaglione.Any home chef can easily make them and also personalize them too. They can add in a pinch of cinnamon or nutmeg. or do a dusting of toasted coconut or toasted almonds on top.A Gallic variation is the tarte aux flan, a creamy one that has the light Spanish based custard as a filling. fruit tarts are a great way of using the fruits of the season. Nothing beats the sweet and tangy flavor of both apple and pear tarts.
Are tarts easy to make? They may seem complicated with all their steps but they're can be made by any novice home baker. The star of any tart is the crust. This is what makes it extraordinary. If it's too soggy, then the whole thing is gloppy.The preliminary steps are similar to making a regular pie crust.The dough should be chilled, anywhere from thirty minutes to an hour The crust should be rolled out to an even thickness and then placed into a two piece tart pan.Remember the dough is supposed to be tender so don't worry if there's tears. These can be mended.If it's baked without the filling then prick the sides and bottom with a fork to prevent shrinkage. Don't do anything if the tart is to be baked with a filling.Luckily tart crust can be made with gluten free flour Tarts can also be made with almond or any ground nuts too. Beginners should start off with the simple custard tart and then work their way up to fruit and ganache filled ones.
Tarts are an elegant alternative to pie. They are easy to make for any home baker, who wants a classier dessert with no fuss. These fit the bill perfectly.
A tart is basically a topless pie with usually a short crust.meaning it has a lot of shortening or lard in the recipe. Many professional and home bakers will sub in butter for a richer flavor and more crumbly crust. The pastry has been around since the medieval period, starting off with more meat than fruit fillings. The French quiche , German zweibelkuchen or onion pie and Swiss Gruyere pie are savory forms of it. Most tarts are now either custard or fruit filled. The truest form of tart is probably the English custard tart.It has a rich egg yolk filling, sort of similar to the Italian zabaglione.Any home chef can easily make them and also personalize them too. They can add in a pinch of cinnamon or nutmeg. or do a dusting of toasted coconut or toasted almonds on top.A Gallic variation is the tarte aux flan, a creamy one that has the light Spanish based custard as a filling. fruit tarts are a great way of using the fruits of the season. Nothing beats the sweet and tangy flavor of both apple and pear tarts.
Are tarts easy to make? They may seem complicated with all their steps but they're can be made by any novice home baker. The star of any tart is the crust. This is what makes it extraordinary. If it's too soggy, then the whole thing is gloppy.The preliminary steps are similar to making a regular pie crust.The dough should be chilled, anywhere from thirty minutes to an hour The crust should be rolled out to an even thickness and then placed into a two piece tart pan.Remember the dough is supposed to be tender so don't worry if there's tears. These can be mended.If it's baked without the filling then prick the sides and bottom with a fork to prevent shrinkage. Don't do anything if the tart is to be baked with a filling.Luckily tart crust can be made with gluten free flour Tarts can also be made with almond or any ground nuts too. Beginners should start off with the simple custard tart and then work their way up to fruit and ganache filled ones.
Tarts are an elegant alternative to pie. They are easy to make for any home baker, who wants a classier dessert with no fuss. These fit the bill perfectly.
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