Cooking the German Way by Helga Parnell

Author:Helga Parnell
Language: eng
Format: mobi, epub, pdf
Tags: German, Cookery
ISBN: 9780822541073
Publisher: IB Dave's Library
Published: 2002-09-15T07:00:00+00:00

Clear Beef Broth/ Klare Fleischbruhe

Many families start Sunday dinner with this delicious beef broth.The meat from the broth can be sliced and served with mustard sauce (see recipe on page 34) or bottled horseradish sauce and boiled potatoes garnished with parsley.

2 tbsp. vegetable oil

1. Heat oil in a large kettle. Cook beef

chunks in oil over medium heat

1Y= lb. beef chuck, cut into 1Y=-in.

until brown on all sides.

chunks

2. Add water and heat to boiling. Skim

10 c. water

foam from water. Stir in carrot,

Y= small carrot, finely chopped

celery tops, onion, beef bones (if

tops of 2 stalks celery, finely

desired), bay leaf, salt, and pepper.

chopped

3. Cover, reduce heat to low, and

1 medium onion, peeled and

simmer for 3 hours. (Do not boil.)

chopped

4. Remove meat and bones from

Y= lb. beef bones (optional)

broth. Save the meat. Carefully pour

broth through sieve with another

1 bay leaf

large pan underneath to catch

1 to 2 tsp. salt

liquid. Skim fat from broth.

o tsp. pepper

5. Use broth and beef right away or

place beef and broth in separate

1 tbsp. fresh chopped parsley or

containers, cover, and refrigerate up

chives

to 24 hours.

Y= tsp. nutmeg

6. Serve broth hot, sprinkled with

parsley or chives, and nutmeg. Also

delicious served with potato

dumplings. (See recipe on page 38.)

Preparation time: 25 to 35 minutes

Cooking time: 3 hours 15 minutes

Serves 6

37

Potato Dumplings/ Kartoffelklosse

2Y= lb. potatoes (3 or 4 medium)

1. Wash potatoes well and place in a

large saucepan. Cover with water

1 c. milk

and bring to a boil over high heat.

2 tsp. salt

Reduce heat to medium-low and

1Y= c. cornstarch

cover, leaving cover slightly ajar to

let steam escape. Cook for 20 to 25

1 slice white bread

minutes, or until potatoes can be

flour for molding dumplings

easily pierced with a fork. Drain.

2. Peel potatoes as soon as they are

cool enough to handle, and grate

through largest holes of a grater.

3. In a saucepan, scald milk over

medium heat. Add milk, 1 tsp. salt,

and cornstarch to potatoes and stir

well. Set aside for 15 minutes.

4. Toast bread. Cut into Y=-inch cubes.

5. With clean, lightly floured hands,

form dough into 3-inch balls. Press

two or three cubes of toast into

center of each ball. Reshape balls.

6. Fill a large kettle half full of water,

add 1 tsp. salt, and bring to a boil.

Reduce heat to low and, with a

slotted spoon, carefully place

dumplings in water. Do not cover.

Simmer 20 to 30 minutes, or until

dumplings float. Remove dumplings

with slotted spoon. Serve hot.

Cooking time for potatoes: 25 minutes

Preparation time for dumplings: 25 to 30 minutes

Cooking time for dumplings: 20 to 30 minutes

Makes 8 dumplings

38

Asparagus/ Spargel

Asparagus is very popular in the spring when it is at its peak of perfection, tender and flavorful. German cooks plan Y= lb. of asparagus per person as a side dish. Restaurants offer springtime

"Spargel" menus featuring favorite asparagus dishes, both hot and cold. 1Y= lb. asparagus spears*

1. Snap off tough ends of asparagus

spears as far down as spears snap

1 to 2 tbsp. butter or margarine

easily, and discard ends. Wash

asparagus by plunging into a

container of cold water. Lift out and

drain. Leave spears whole.

2. Place spears in a wide frying pan.

Pour 1 inch of water into pan. Cook

over low to medium heat 6 to 8

minutes, until crisp-tender.

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