I love to serve this with mashed potatoes or egg noodles. I know it takes three days, and four hours of cooking to make this – but the actual work involved is minimal.
It may not win any beauty contests, but I promise it will win you over. The meat is tangy, with a hint of pickling spice, while the gingersnaps add just the right sweetness and spice to the rich gravy. It may sound a little odd – marinating meat in so much vinegar and using cookies in the gravy, but it works perfectly and will make total sense when you first taste it. But my father once requested that I make it, so I tinkered and learned until, after a couple of tries, I got it just the way he wanted it. I’ll admit, I don’t know much about German food. Sauerbraten is a classic German dish, or so I am told. And perfect for an Oktoberfest celebrations! It’s a warming and comforting Sunday night supper, or marinate during the week for a wonderful weekend feast. Spiced, seasoned and slow cooked, it will make you house smell like autumn and it is a great weekend cooking project. It's also my personal logo.The first signs of fall are just beginning to show, so my mind turns to hearty, meaty meals with bold flavors, and this recipe fits the bill perfectly. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. I'm not fond over fakey, over-enthusiastic performance chefs. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis.
Sauerbraten meatballs full#
:) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. We're hoping that his sisters will soon show up with their own accounts, as well.
My sister Cathy is here as cxstitcher and my mom is Juliesmom - say hi to them, eh? Our friend Darrell is here as Uncle Dobo, too! I've been typing in his recipes for him and entering them on R'Zaar. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as Steingrim, is an excellent cook. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes.
0 kommentar(er)
