Schinken, Speck, Prosciutto Sticky post

Homemade Schinken or Prosciutto

I pride myself to have mastered the art of smoking a German Schinken, a type of Prosciutto. The difference is that Schinken is cold smoked and dried, versus Prosciutto is hung/dried for about a year. I watched many YouTube clips and joined Social media groups about smoking meats. I held on to this recipe for a very long time, and since I am traveling more, I thought it is time to pass it on. Continue reading Homemade Schinken or Prosciutto

Käsespätzle, Cheese spaetzle, Sticky post

Käsespätzle, or Cheese Spaetzle

While on vacation in Sankt Gilgen, Austria I had this typical Austrian dish called “Käsespatzen”. It consists of Spaetzle noodles and grated hard cheese that is alternately stacked and garnished with fried onions, then baked in a hot oven In Swabia, the Käsespätzle are traditionally prepared with mountain cheese and/or Emmentaler cheese. In Vorarlberg there is a  different type of preparation; you can find Montafon Käsespätzle with … Continue reading Käsespätzle, or Cheese Spaetzle

Tafelspitz, Krenfleisch

Tafelspitz, a simple feast for the frugal Emperor

In Franconia we call Tafelspitz “Fränkisches Hochzeitsessen”, or Franconian Wedding Dinner and was a stable meal on our dinner table. Tafelspitz boiled beef has also a rich history in Austria From a simple meal to the sumptuous feast, originally, the Austrian Emperor Franz Joseph I. had boiled beef served because the dish wasn’t too expensive. Only his chef refined this meal and developed the boiled … Continue reading Tafelspitz, a simple feast for the frugal Emperor

Spaghetti Carbonara, Italien dish Sticky post

Spaghetti Carbonara has a long history

According to a widespread legend, this dish goes back to the Italian Carbonari, who made charcoal in the Appenine mountains. It is said this Spaghetti dish was cooked over a fire in a cast iron pan during their breaks. The Carbonari (Italian for “charcoal makers”) were an informal network of secret revolutionary societies active in the Italian mountains from about 1800 to 1831. A legend emerged later, it is … Continue reading Spaghetti Carbonara has a long history

Spaghetti Bolognese

What? Spaghetti Bolognese not from Italy??!!

To make one thing clear, the Spaghetti Bolognese dish is not an Italian invention. Nevertheless, you can often find it on menus in many other countries prepared in different ways. The name “Spaghetti Bolognese” is actually used when you mean the long pasta that is served with minced meat sauce. So whenever I am in the mood and tired of the common red Spaghetti sauce … Continue reading What? Spaghetti Bolognese not from Italy??!!

Swabian dish, Maultaschen on a Plate3 Sticky post

Maultaschen, a typical Swabian Dish

On the way driving south to the Black Forest, we stopped for a couple of days at some friends house near Stuttgart. The next day we were served “Maultaschen” for lunch, which is a type of meat pocket. It instantly reminded me of an oversized Ravioli. Maybe there was an Italien influence? There are different legends about the origin of the Maultaschen. One legend says … Continue reading Maultaschen, a typical Swabian Dish

Weihnachtsgans, Baked Goose, Christmas goose

Christmas Goose, a feast for your loved ones

A juicy, crispy goose as I had growing up in Germany – who can resist that? Here is a wonderful recipe with a classic fruity-spicy filling. The Christmas goose is a wonderful festive meal In Germany, young and old look forward to eating the deliciously seasoned goose legs and goose breast or nibbling on a goose wing. Should you also have a Christmas goose on … Continue reading Christmas Goose, a feast for your loved ones