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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! […] 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 […] My Oma made saurbraten and knödel every year for Easter. This is what I found that reminds me of simple German-style cooking! […] 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! […] 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! […] This recipe, very loosely based on a chicken piccata recipe, produces a pork dish that is thickly coated with a sweetly tangy balsamic sauce seasoned with lemon and capers. Definitely easier than it sounds, it makes repeat visits on our table! […] Explanation not required! It can be served as a side or a main course. […] Prepared using an “en Papillot” method of parchment paper packets, this fast and easy recipe can be made in advance. […] |
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