Like Maultasche, Spätzle is a signature Swabian dish from Baden-Württemberg, arguably one of the most interesting culinary regions of Germany. Spätzle is essentially an egg noddle served either plain as a side dish or as a main course typically with cheese, onions and speck.
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Making this pâté at home, it was a struggle to wait until it had cooled with all those heady, meaty aromas and the lovely layer of bacon on top. Slicing into it, the texture was rustically grainy with an over-the-top porky flavor. It's fatty enough to easily spread on toast. Juniper and brandy come through in a big herbal way. Sliced thin and served alongside crusty bread with a bit of mustard and cornichons (and of course, a glass of wine) this pâté is probably the most authentically French dish to come out of my kitchen.
For the hardcore Bavarian (Munich) locals, there are a number of rules on how to remove the sausage casing (it's never eaten). Some will argue that you should suck the meat out of the pork casing, and that "any other method would be sacrilegious." Removing the casing with a knife and fork is completely fine by me, as long as you remove the entire casing in one gentle, elegant motion. But this can only happen if the weißwurst has been properly heated, allowing the casing to be peeled off easily without disturbing the sausage texture.
Flammkuchen directly translates as "flaming cake." But it's considered just as much as French (they call it tarte flambée) as it is German since this pizza-like dish is from the Alsace region of France around the upper Rhine river, which has shifted between German and French control for centuries. It traditionally comes in two styles: sweet with apples and savory with bacon.
This is what my wife asked me to accomplish: a) Recreate the tomato soup from Nordstrom, and b) don't mess it up. In case you're not familiar with this soup, it's rather famous, ranked regularly on lists of Best Tomato Soup Ever, enjoying something of a cult following for those who love tomato soup.
Today we're going to talk about Evan Williams bourbon. It's good and cheap, but not as good or cheap as Old Crow, so I'll only stock it on occasions when I'm entertaining my friend Addy, who drinks the stuff like whales drink water, if whales indeed drink water, which you figure they must and lots of it.
The most popular German bread must be the plain-looking and tasting Brötchen (white breadroll), eaten for breakfast with jam and for lunch with butter and slices of cheese or salami, or simply served beside your wurst (sausage). I always use three-day-old pretzel bread in my meatballs and for my knödle (German potato and bread dumpling).
According to the European Association of Turkish Döner Producers, more than 100,000 tons of döner meat is annually consumed in Germany. This translates into two million döners sold and eaten every single day, surpassing all other German fast food dishes including the currywurst. In Berlin alone there are over 1,300 döner stands.
My children request this more than mac-n-chesse!...
Head cheese, also known as aspic, is popular throughout Europe. Just to clear things up before we move any further: it does not actually contain any cheese. Head cheese belongs to a family of dishes where prime quality meats from the head of a pig or calf (seafood, lamb, and poultry can also be used) are preserved into a jelly made from cooled stock that's been turned into gelatin.
Grünkohl mit Mettwurst is a classic German dish of cabbage and pork traditionally enjoyed during winter. Often found at Christmas markets and served with various kinds of sausages and pork cuts, it should always be accompanied by a healthy dose of alcoholic beverages.
Arguably the most famous and iconic Berliner street food dish is the currywurst. Few German dishes are so popular and have inspired so much controversy. The traditional currywurst is a fried, scalded sausage with a fine texture cut into thick slices and seasoned with a ketchup-curry powder sauce. The sausage (wurst in German) is served with or without casing, an existential choice for devoted currywurst fans, and may be accompanied by either fries (pommes) or a bread roll (brötchen). An indisputable must-try at any of the hundreds of street food stands (imbiss) throughout Berlin.