Chanterelles, or in German Pfifferlinge, are golden yellow mushrooms that are widespread in Europe and found on the menu late July to end of September. One of my favorite dishes is the Semmelknödel with the creamy Pfifferling Sauce (Bread dumplings with Chanterelle mushroom sauce), The fine taste of this mushroom and the clear shape speaks for itself. For the light and uncomplicated summer kitchen, the … Continue reading Pfifferlinge or Chanterelle Mushrooms
Heading from my Hotel in Füssen to Oberammergau, I had a full day planned ahead. This time it took me to this city in the Bavarian Alps that is known for its Passion Plays. It started over 400 years ago, with performances that have been taken place every ten years The Passion Play House The history goes back to almost 400 years ago. The bubonic … Continue reading Oberammergau, famously known for its Passion Plays since 1634
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
The Linderhof Palace follows the “Pleasure Palace” type, which originated in France in the 18th century and was soon built in palace gardens across Europe. The splendid furnishings are a mixture of the French, but also the Bavarian Rococo. This Palace, which resulted from a long period of construction and renovation, is the only larger castle King Ludwig II experienced complete while still alive. Ludwig was a loner and created his own empire with the Linderhof Castle, his palace all for himself. Continue reading The Linderhof Palace of King Ludwig ll
Zwiebelrostbraten is sliced medium rare Roast Beef, served with fried onions on top, to which the name refers. It is a traditional dish of Swabian and Austrian cuisine and a classic dish in Vienna restaurants. In the Swabian region, the Onion roast beef is often served with Spätzle and is considered a Sunday meal. Regionally, it is also sold under the names “Wiener Zwiebelrostbraten”, “Allgäuer … Continue reading Zwiebelrostbraten or Onion Roast Beef, a popular German feast
An unusual sight indeed, and that in Germany! The mild climate makes it possible that you will see little Parrots/Parakeets sitting on trees in Northern Rhineland. On the Königsallee in Düsseldorf, for example, the “Halsbandsittich” or Rose-Ringed Parakeet (Psittacula krameri) has now become a part of everyday life. The bright green birds can be seen at feeding stations, parks and balconies and sleep on trees in … Continue reading A strange sight, Parakeets make their home in German trees!
Anneliese, a former Chef at Hotel Stadt Mainz in Würzburg has given me over time some of her family recipes, this time the Apfelstrudel, which I like to present today. Whenever in Würzburg I visit my friends, the Schwarzmann girls. The sisters Margarete and Anneliese Schwarzmann and their parents (RIP) have a 100 year history in the hospitality field. They owned the Hotel and Restaurant … Continue reading Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel
In the so-called “Haushaltsschulen”, young, middle-class women were taught household skills, such as cooking, baking, sewing, handicrafts, gardening and cleaning to prepare them to be good housewives and wives. In connection with the women’s movement, around 1900, the first textbooks for home economics were also developed. Initially, however, household training was not viewed as a profession, but rather as a preparation for marriage. But … Continue reading “Haushaltsschule” or Home Economics in 1900’s Germany