The German Cookbook

A few years ago, my Grandmother gave me the cookbook titled “The German Cookbook”, by Mimi Sheraton.  This cookbook is fantastic!  It’s full of wonderful traditional German recipes, most of which are simple to make.   I love German food, so I like to cook from this cookbook often.  About 5 years ago, Vince and I took a trip to Colorado Springs, CO for our 5th year anniversary.  We decided to eat at a German restaurant called Edelweiss, which was wonderful.  That night I ordered the weinerschnitzel and it came with green beans, salad and potatoes.  Everything was delicious.  I found it strange that the green beans were cold, but they were flavored so good and I set out to find a similar recipe.  In the cookbook, there is a recipe, which is very similar to the one I had that night.  So, from this cookbook, I am posting a recipe for weinerschnitzel, salt potatoes and green beans.    Of course, as usual, I have tweaked the recipes just a tad to accommodate for our taste and the recipes posted here, reflect those changes. 

 

Weinerschnitzel, Salt Potatoes, Cold Sting Bean Salad

Weinerschnitzel

4 veal cutlets

1 lemon

Salt

3/4 cup all-purpose flour

2 eggs

2 tablespoons milk

1 tablespoon canola oil

1 cup dry bread crumbs

5-6 tablespoons vegetable shortening

Pound veal cutlets with a mallet.  Place cutlets in a plastic container, with lid, and sprinkle lemon juice over cutlets.  Cover with lid and place in refrigerator for 30 minutes.  Find three shallow bowls and put flour in one, bread crumbs in another, and in the third bowl, place the eggs, milk, and 1 T canola oil, amd mix well.  The oil can be optional, but it helps to keep the breaking on the cutlet.  Sprinkle the cutlets lightly with salt on both sides of each piece.  Dip in flour to coat.  Then dip into the egg mixture.  Let excess egg mixture drip off, then dip into the bread crumbs.  Place breaded cutlets on a baking sheet or plate (do not stack). Let them sit at room temperature for about 15 minutes.   Heat vegetable shortening in a heavy skillet.  There should be enough shortening in the skillet to allow the cutlets to swim (barely float and not touch each other).  If you have to cook one or two at a time, its better than crowding them into the pan.  Oil is hot enough when to drop a drip of water in the oil and it sizzles.  Fry cutlets on each side for 4-6 minutes, until golden brown. Drain on paper towels.  If cooking in batches, you may keep fried cutlets warm in the oven, wrapped in foil at 250F while the rest are being fried.

Salt Potatoes (Salzkartoffeln)

4-6 large russet potatoes

1 tablespoon salt

Water

1/4 cup melted butter

1 tablespoon minced chives

Wash, peel and quarter potatoes.  Place in a large pot and add enough water to cover the potatoes.  Add salt and boil until potatoes are tender.  To test, use a fork and poke a potato.  If it slides off the fork, it’s done.  Drain potatoes through a colander as soon as they are done.  Return potatoes back into the empty pot.  Place back on stove over low heat.  Give the pan a few light shakes until potatoes are thoroughly dry and mealy.  Remove from heat and pour melted butter over top.  Gently stir to coat.  Sprinkle with chives. 

Cold String Beans Salad

1 pound fresh green beans

Dressing:

4 tablespoons white wine vinegar

1/2 teaspoon salt

Pinch of sugar

1/2 cup chicken stock

1 tablespoon minced onion

1 teaspoon tarragon

1 teaspoon chives

1/2 teaspoon dill weed

4 tablespoons olive oil

Cook green beans in salted water until tender.   Drain green beans and place in a large bowl.  In a medium size bowl, combine all dressing ingedients, except for oil.  Mix well and pour over cooked vegetables.  Toss.  Let stand at room temperature for 15 mintues.  Add olive oil and toss again.  Let stand for 30 minutes before serving.  Refrigerate leftovers.

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4 Comments

Filed under cookbook

4 responses to “The German Cookbook

  1. Ooooooh what awesome recipes! Thanks for sharing.

  2. Sarah Muennix (Mom2Rose)

    I love that cookbook as well! We have it on our shelf and my hubby often refers to it to make recipes!

  3. Cookinguk.Info

    wonderful points altogether, you just gained a new reader.
    What could you recommend about your post that you simply made a few days in the
    past? Any certain?

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