I was in the vegetable section of the grocery store the other day and found a Savoy Cabbage. I remembered that my mother used to make a creamed Cabbage vegetable dish at family gatherings. You can find Savoy Cabbage in certain grocery stores in the US. Maybe try Harris Teeter, Publix, Wegmans, Whole Foods or Earth Fare Savoy Cabbage, besides other vegetables, is grown in … Continue reading Wirsinggemüse, a creamed Savoy Cabbage dish from the Franconia region
Something I reminisce, we had Dampfnudeln with Kartoffelsuppe (Potato soup) some weekdays at our house. The fluffiest (!) German steamed yeast dumplings made with my Mother’s recipe. So far I have never dared to do it, but now I claim it to be mine. I believe I succeeded. Continue reading Dampfnudeln, a German steamed Yeast Dumpling
This is a recipe I have prepared a couple years ago, and it was so delicious I felt like I need to write about. Once prepared, it tastes so good, like it was made by a Chef at a fancy restaurant. It doesn’t only look appealing, it is fragrant and delicious. Sweet potatoes are not common in Europe, so I call this dish an American … Continue reading Fancy roasted Brussels Sprouts with sweet Potato
This is my mother’s poultry stuffing recipe given down through generations. The chicken liver is optional, but for me it brings back memories to my Bavarian and Franconian roots.
I remember my childhood, I would get up early on Sunday morning and my mother would put some cooked “Fülle” Stuffing to the side for me to eat before the chicken is filled Continue reading A Chicken Stuffing from my Childhood
Living three decades in the the US, mainly the South, I learned to slap bacon on almost everything. This Spinach Salad is great if you are on a Low Carb diet, and also can be healthy for Vegetarians by substituting or eliminating the bacon. Continue reading Spinach Salad with Mandarin Oranges and Walnuts
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
Mid April is white Asparagus picking time, and right after you can find “Spargel” dishes in almost every Restaurant in Germany. In other parts of the world, they are available year round. Spargel are in soups, also in salads with oil and vinegar dressing, chopped boiled egg and chives as topping. Sometimes Spargel is served covered with Bechamel sauce White Asparagus is home to warm … Continue reading The Spargel, a white Asparagus is a popular dish in Spring
One of my favorite condiment or side for my Christmas dinner table is an Apple Cranberry Chutney that will go with Beef, Pork, Poultry, or whatever you like.
Also see my Horseradish sauce recipe
Wishing you a Merry Christmas, Happy Holidays, Frohe Weihnachten from my Dinner table to yours! Continue reading A spicy and savory Chutney for your Christmas Table