- 6 tablespoons (3/4 stick) butter
- 1 1/4 pounds russet potatoes, peeled, coarsely grated
- 1/2 cup 1/4-inch cubes Black Forest ham or other smoked ham
- 1/4 cup chopped fresh chives
Preheat oven to 425°F. Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.
Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.
Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.
Oven potatoes with a bell pepper crème fraîche on Black Forest Ham tartare with marinated radish slices and chives
8 thin slices of Black Forest Ham (Schwarzwälder Schinken), 2 waxy potatoes, 8 or 9 radishes, 2 tbsp finely diced red bell pepper, 2 tbsp finely diced yellow bell pepper, small bunch of chives, 2 tbsp crème fraîche, 2 tbsp milk,
freshly milled salt and pepper½, tbsp sunflower oil, ½ tbsp olive oil, fruit vinegar
Cook the potatoes in salted water with some caraway seeds, then peel while still warm. Finely dice the Black Forest Ham (Schwarzwälder Schinken). Halve the bell peppers, remove the pith and dice very finely. Finely chop the chives. Stir the milk into the crème fraîche and season with a little freshly milled salt and pepper. Fold in two thirds of the diced pepper and chives. Create a vinaigrette using the remainder and the oil and fruit vinegar. Finely slice the radishes.
Place a stainless steel ring with a 6 cm diameter on a plate. Fill with the diced Black Forest Ham (Schwarzwälder Schinken) and press down lightly. Place a peeled, halved and scooped out potato on the ham, top with the seasoned crème fraîche and garnish with chives. Remove the ring, arrange the radish slices in an overlapping fashion around the circle of ham and drizzle with vinaigrette.
Regions of the Black Forest in Germany
- - Drive the Schwarzwaldhochstrasse, on top of the ranges, from Baden-Baden to Freudenstadt. There are views you'll never forget! - Lovely valleys and picturesque towns make this my favourite part of the black forest.
Visit the German Uhrenmuseum (clock museum), explore the history of the region at the open-air museum Vogtsbauernhof. - See the highest mountains (Feldberg, Schauinsland, Belchen), the biggest lakes (Titisee, Schluchsee), and more stunning landscapes.
What are the most popular dishes?
The only thing that might be difficult when you visit South Tyrol, is to understan what you are about to it.
Among the appetizers, dumplings are without any doubt the most popular dish. They are made in many different versions: with spinach, cheese, speck, turnip, pressed, in a soup, simply with clarified butter or even sweet versions filled with ricotta, chocolate or apricots.
Lovers of homemade pasta will look forward to the typical schlutzkrapfen ravioli with clarified butter and chives, or to the spinach spaetzle served with a sauce of ham and cream. Ideal for cold winter days is the typical barley soup (gerstensuppe) served with tirtlan (stuffed and fried rye flour pasta filled with ricotta and spinach, potatoes or sauerkraut).
When we talk about main dishes, you can choose an excellent geröstl with meat basis and roasted potatoes. Also, you should absolutely taste roasted potatoes with fried eggs and South Tyrolean speck, excellent beef or pork fillet coming from local producers, maybe served with mushrooms from the surrounding woods and sauerkraut, the famous Wiener Schnitzel served with cranberry jam, or even dishes made of potatoes such as rösti, or fish from the local rivers, grilled trout with potatoes.
And last but no least – let’s talk about sweets and desserts. You will look forward to delicious apple strudel, buchteln (yeast dough filled with jam that is cooked in the oven and served with vanilla cream), strauben and kaiserschmarrn, warm raspberries, krapfen, buckwheat cake, ricotta strudel and many other highlights.
Pepper Fried Eggs – Brunch Recipe
Are you looking for a different way to make fried eggs? You will love this recipe. Simple fried eggs become colorful and are an eye catcher for the brunch table. What a great idea for Easter. No special ingredients needed. Serve with fried potatoes, Rösti or Hash Browns, fresh German bread or toast and/or a cabbage salad. Happy Cooking!
Rösti with Black Forest Ham and Chives - Recipes
Eating means pleasure – a pure lust of life.
Naturally we also eat because we are hungry, but taking the time to savor something particularly delicious can be truly satisfying. It’s important for us, therefore, to take your wishes into our restaurants menu and serve you your favorite dishes as well as our selected specialities.
Depending on the time of the year, we will create and implement seasonal main courses.
„Taste the new Bavarian Food Experience in the Coachella Valley !“
Authentic Fine Food from Bavaria and other parts of the Old World, likes to be discovered now in Palm Desert. On original, 60 years old or Bavarian furniture, -the wood was born around 1810 -1820-, you will feel the authenticity of the old world.
We are delighted, if our current food concept – offering exceptional variety, balance and quality – would be highly valued by our guests.
So you have to say what we will be serving in future to you:
A menu lovingly and painstakingly prepared especially for
you, our valued guests.
We would appreciate to get a feedback from you, in order
to work on a successful, highly motivated and enjoyable
level. Have a wonderful time and feel the original Bavarian
cosyness = „Gemütlichkeit“ in our Schnitzelhaus.
Hash Browns can be served hot for breakfast or as an appetizer for dinner, with this yoghurt dip and a glass of cold beer, it’s great.
If you tried my homemade hash browns recipe and you liked it, you can find other recipes for breakfast such as:
Ingredients Asparagus with Sauce Hollandaise Recipe
500 g asparagus (preferably white)
1 tbsp sugar and 1 tbsp salt
juice from 1/2 lemon
1 liter water, some salt,
Make the Sauce Hollandaise – Click here for the Recipe
Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). In a recent development: due to their popularity, our Irish dessert recipes have moved to a new home at RealIrishDesserts.com.
We also specialize in harder-to-find recipes from regional cuisines, and have some advice on where to find ingredients and equipment needed to produce the best results in your own European cooking.
Your hosts: EuroCuisineLady (American/Irish, New York born but resident in Ireland for thirty years) and EuroCuisineGuy (Belfast-born but now in his third decade of living happily south of the border).
Cheesy dumplings from the Italian Alps – what’s not to like?
Cheesy dumplings from the Italian Alps – what’s not to like?
Regular readers will know how much I love Winter time.
As much as I enjoy a nice sunny holiday or a July afternoon’s barbecue, my soul is one of frost and ice.
I love cold, crisp clear days I love the mountains, and forests and lakes and waterfalls.
For me, there’s not much better than stoking up the log fire and enjoying Ski Sunday as a prelude to a nice hearty supper.
I adore the food of Winter, especially that of the European mountains.
To paraphrase the great philosopher Maria Von Trapp, schnitzels and noodles are some of my favourite things.
The folk of the Alps do wonderful things with the simplest ingredients, like cheese and potatoes fondues, raclettes and tartiflettes.
There are wonderful hams and salamis, and thick- crusted loaves.
There are pastas, pizzas, braised pork shoulders, and pan after pan of golden, sizzling rösti.
It’s hearty stuff, perfect for tucking into after a day on the slopes or a good trudge through a snow-filled forest.
Or perhaps even after a sustained and energetic snowball fight.
On the Italian side of the Alps, we find the popularity of many dishes which can all be tagged under the name ‘cucina povera’.
Stuffed and cured meats, cheeses and polenta abound.
An abundance of cows means lots of dairy, so it’s creamy sauces all the way, and olive oil is still relatively under-used, compared to the rest of the country.
Up in the mountains, butter is the frying ingredient of choice.
Many of these dishes originated right back to the birth of the country itself, when terribly harsh times prevailed, and people struggled for food of any kind, let alone lip-smacking cuisine.
Hence ‘cucina povera’, the cuisine of the poor.
The simplest ingredients were used to provide filling, nutritious meals with very little fuss, and yet they slowly evolved, getting slightly fancier and more refined over the decades.
Pasta became finer and more silky, developing from simple flat noodles into all manner of new shapes, sauces more elaborate, and more refined ingredients were ushered into recipes as they became more widely available.
To this day, though, there is a sense of guardianship of the classics, and a true Napoletana pizza will still comprise nothing more than a dough base, topped with a sauce made from local San Marzano tomatoes, slices of mozzarella and a few basil leaves.
Similarly, all across Italy, local recipes remain very similar in spirit to their ancient ancestors.
Which brings us to today’s recipe, which most definitely would have sat under the ‘cucina povera’ umbrella were it not for the luxurious additions it’s undergone over the years.
At heart, though, still, canederli are dumplings made from stale bread, and that’s pretty much as basic as it gets.
Made all over the Alps in many countries, but the speciality of the Italian Tyrol region, these soft dumplings are wonderful little pillows of joy, flavoured with tasty cheese, sometimes finished with cream, sometimes served more frugally.
By all means have a fiddle about according to your personal preferences, but for me the flavour’s good as it is, combining tasty Alpine-style cheese with a little onion-iness, the warmth of pepper and nutmeg, and a final covering of Parmesan, shredded smoky mountain ham and fresh chives.
With a big green salad, these make for a terrific light supper on their own, or as an accompaniment to a nice steak, pork chop of joint of chicken.
And if you omit the shredded ham, you have a great meat-free meal, which is something we should all do a bit more if we value our environment.
450g white crustless bread, very stale, diced
Three medium free-range eggs, lightly beaten
Maldon salt and freshly-ground black pepper
Quarter tsp freshly grated nutmeg
60g plain flour, plus a little extra
Three tbsps flatleaf parsley, finely chopped
200g medium-hard tasty cheese (Fontina, Raclette, Gouda), very finely diced
Three litres strong vegetable or chicken stock
A few slices of Speck or other smoked mountain ham, finely shredded
A little Reggiano Parmigiano cheese, for grating
A small handful of chives, finely chopped
Put the stale bread into a large mixing bowl.
Add the milk, the beaten eggs, as well as salt, pepper and nutmeg.
Mix well and let it rest for at least two hours, covered with a tea towel, in a cool place or in the fridge.
Stir occasionally to ensure that the mix absorbs the liquid uniformly.
After the two hours, stir in the flour, the parsley, and the cheese.
Gently sweat the onion and garlic in a little butter and a splash of oil until soft and golden.
Stephen Jackson recipes
Allow it to cool, then stir into the bread mixture.
Let the mixture rest for another half-hour, covered.
It should look and feel uniformly moist and slightly sticky.
Using your hands, form the canederli by pressing together enough of the mix to make balls of 60 to 80 grams each.
You should be able produce 14-16 balls out of the entire mix.
After making each ball, roll it in a little plain flour to seal the outside and prevent the canederli from sticking to each other and place on a wide tray or plate.
When all the canederli are ready, roll them quickly once more in a little flour and shape them a second time.
Bring the pot of vegetable stock to the boil.
Place the canederli gently into the pot, wait until the liquid comes back to the boil then simmer for 12-15 minutes, moving them about very gently (they float about on the surface), then drain them gently.
As the canederli cook, melt the butter over a gentle heat and warm your serving bowls.
Place three or four canederli into each bowl, with a little of the poaching liquor, then drizzle a little melted butter over them.
Sprinkle with some shredded ham, a generous amount of grated Parmigiano cheese, and lots of freshly ground black pepper.