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Amerikansches Käsespätzle

This recipe is an adaptation on the plain Käsespätzle recipe posted here at DP. This one used cheddar instead of Swiss-style cheeses, added leftover beef from another recipe, and added capers to give the cheddar that “zing” that Swiss has. The whole dish reminded us of a steak-house beef presentation of capers, cheese, and a starch! […]

Käsespätzle

This is a yummy simple recipe starting with a crepe-like batter spiced with nutmeg! […]

NYTimes Cornbread

4 tablespoons butter, olive oil, lard or bacon drippings 1 1/2 cups medium-grind cornmeal 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1/4 to 1/2 cup sugar 2 eggs 1 1/4 cups milk, more if needed Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in […]

Basic Sauerbraten

My Oma made saurbraten and knödel every year for Easter. This is what I found that reminds me of simple German-style cooking! […]

Chicken Ginu

This is just seared chicken breast with pilaf and an herb gastrique, created in mind for a coworker, Ginu. Yeah, there are no other veggie sides mentioned here, but feel free to improvise! […]

Bleu Cheese Mac ‘n’ Cheese with Buffalo Chicken

I like bleu cheese, I like buffalo chicken, I like mac ‘n’ cheese. This is my attempt at mixing all three in a yummy dish! […]

East North Carolina BBQ Sauce

Yes, Eastern NC! Not Northeast Carolina, because that plain don’t make sense! This sauce is tangy, spicy, and sweet. The Western NC variant has tomato product in the recipe. […]

East Coast Halibut and Potato Chowder

2 tablespoons canola oil 1 1/2 cups finely chopped onion 1 1/2 tablespoons minced garlic 1 tablespoon finely chopped shallots 1 bay leaf 2 teaspoons ground tumeric 2 cups peeled potatoes, cut into small to medium cubes 6 cups bottled clam juice 1/4 teaspoon of tabasco or other hot sauce Fresh black pepper to […]

Maultaschen

We had this Swabian dish when we visited Munich in July 2010. It’s a delicious ravioli-type dish! […]

Julia’s Boeuf Bourguignon

This is a peasant dish, according to Julia Child. When I saw the recipe on the show, I really had to try it. It’s very rich, and using Burgundy wine made it a little bit tart and sweet! […]