There are many versions of Potato soups, I like the one I ate in Vienna, it had “Steinpilze”, a mushroom that grows in the Forests of Europe. I wanted to recreate this soup once at home. A similar mushroom I could find were the brown Baby Bella mushrooms. Continue reading A Potato Soup I remember eating in Vienna
At one of my visits to Salzburg a couple years ago I was longing for an Austrian sweet dish. We stopped at Cafe Mozart in the Getreidegasse to experience this local dessert. This decadent sweet dish/dessert was prepared by Anneliese Schwarzmann former chef and owner of the Hotel Stadt Mainz in Würzburg Salzburger Nockerl are light and fluffy, they are delicate vanilla-flavored dumplings, which reminds … Continue reading Salzburger Nockerl, a sweet, light and fluffy Dumpling
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While strolling through the cobblestone streets of Vienna, Austria, we stopped for lunch at Café Central (est. 1876) for some original Austrian food. The waiter highly recommended this Austrian dish Kaiserschmarrn is an original Austrian sweet dish, made from Palatschinken (pancake) dough. It was created for Kaiser Franz Joseph and Elisabeth (Sissi) in 1854. He always said “geb mir mal den Schmarrn her” so it … Continue reading Kaiserschmarrn, a traditional Austrian dish
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On the way to Austria, we stopped for a couple days in the in the Salzburg area. Salzburg is located on the border with Germany at the foot of the Eastern Alps. A river name Salzach flows through the middle of the city. On the left bank is the old town, designated as a pedestrian zone, with buildings from the Middle Ages and Baroque It … Continue reading Three days in Salzburg, Austria
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
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A delicacy is the “Steckerlfisch” or Fish on a Stick is a Spanish Mackerel that is grilled over a dug out pit with a grey layer of amber. This type of fish is one of my favorites visiting German or Austrian folk festivals.
The Steckerlfisch originates from the “kitchen” of the former Danube fishermen, and has been written about in books of the early 1900’s. Continue reading The Steckerlfish, a Mackerel on a Stick
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One wonders if you have a genuine “Kaisergugelhupf” (Emperor bundt cake) on your plate at the Café. Only bakers and baking enthusiasts, who do a little research would be familiar with the true consistency of the dough. After all, we know there are many different variations on the internet, and there is very large collections of fake recipes among them. The difference is very simple, … Continue reading A Kaiser, his mistress and a Gugelhupf
A typical Austrian or Bavarian dish I ate in Mittenwald, South Bavaria. These are called “Topfenknödel“. Topfen means Quark, and can be substituted with Greek Yoghurt or Ricotta cheese. The dumplings could be be filled with Plum or Apricot pieces, and covered with poppy seeds instead of breadcrumbs. While preparing the Topfenknoedel, you can make the Vanilla sauce. I prefer the fast method with a … Continue reading Topfenknödel, a sweet Austrian dish
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