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Cathy Z, if you are around and dry...what kind of pork roast did your mom use in the
- Thread starter Marg CDN
- Start date
Oh it was WONDERFUL !! I thought...cilantro in sauerkraut?! But it gave it
a fresh flavour. How do I describe that? I think I have to be a lot more creative with sauerkraut. (just like my fish and sauerkraut experience in Paris in the Fall)
May I just check with you Cathy...it was 2 tablespoons of each of the juniper and caraway? I thought it was perfect but the other guy thought there was too much caraway and that's my least favourite flavour. I thought it was perfect.
We gave it a 10 out of 10. We enjoyed the aroma for 3 hours of oven time and will definitely make it again. Thanks to you and your mom.
a fresh flavour. How do I describe that? I think I have to be a lot more creative with sauerkraut. (just like my fish and sauerkraut experience in Paris in the Fall)
May I just check with you Cathy...it was 2 tablespoons of each of the juniper and caraway? I thought it was perfect but the other guy thought there was too much caraway and that's my least favourite flavour. I thought it was perfect.
We gave it a 10 out of 10. We enjoyed the aroma for 3 hours of oven time and will definitely make it again. Thanks to you and your mom.
Good. We were just talking about that. I have an enormously meaty back rib section
(mine too but this is pork) that we are finding too dry by the time it gets cooked. I bought 3 of them.
My concern with a piece like this is that it may not have enough fat to keep it moist. Or in fact, make it moist.
So you go first. Then you can tell me. What a grand solution to my concerns.
(mine too but this is pork) that we are finding too dry by the time it gets cooked. I bought 3 of them.
My concern with a piece like this is that it may not have enough fat to keep it moist. Or in fact, make it moist.
So you go first. Then you can tell me. What a grand solution to my concerns.
Yes, I trust that the acid would help but the pork doesn't really need help getting
tender. It's that moisture problem that a piece with no fat encounters. These ribs get overcooked so quickly as there is no marbling at all. Strange things. I won't buy them again.
In any case, I'll wait for your report. Thank you in advance for your report (stapled and in triplicate)
tender. It's that moisture problem that a piece with no fat encounters. These ribs get overcooked so quickly as there is no marbling at all. Strange things. I won't buy them again.
In any case, I'll wait for your report. Thank you in advance for your report (stapled and in triplicate)
richard-in-cincy
Well-known member
Marg: re "being creative with sauerkraut"
There are so many wonderful recipes from the Austrian kitchen for sauerkraut. One of the first things that I learned from them, is the soaking and rinsing away the brine before I start any recipe. But there are some wonderful fruity champagne/pineapple, riesling/apple combos, as well as extravagant baroque pork-based dishes for feast days like Christmas. And then there's sauerkraut strudel... If you'd like some fun Austrian sauerkraut recipes, let me know.
There are so many wonderful recipes from the Austrian kitchen for sauerkraut. One of the first things that I learned from them, is the soaking and rinsing away the brine before I start any recipe. But there are some wonderful fruity champagne/pineapple, riesling/apple combos, as well as extravagant baroque pork-based dishes for feast days like Christmas. And then there's sauerkraut strudel... If you'd like some fun Austrian sauerkraut recipes, let me know.
OH I definitely would. Please. Thank you. ANd here's a question for you.
Does the wine in the jar of sauerkraut really make any difference?
About rinsing...we were talking last night about how my mom, not being European at all, would serve us wieners and sauerkraut for quick dinner nights. BUt she did not know to rinse the sk. My forehead always felt as though it was going to break out in a huge sweat. It never did, but what an uncomfortable feeling!! Almost painful. Then years later, I saw my European mother-in-law (who made her own every year) rinsing hers, REALLY well. Then I started to love the stuff. Poor Mom. Everything else she made was great. It's funny how some of the simplest things escape us.
Does the wine in the jar of sauerkraut really make any difference?
About rinsing...we were talking last night about how my mom, not being European at all, would serve us wieners and sauerkraut for quick dinner nights. BUt she did not know to rinse the sk. My forehead always felt as though it was going to break out in a huge sweat. It never did, but what an uncomfortable feeling!! Almost painful. Then years later, I saw my European mother-in-law (who made her own every year) rinsing hers, REALLY well. Then I started to love the stuff. Poor Mom. Everything else she made was great. It's funny how some of the simplest things escape us.
richard-in-cincy
Well-known member
Oh I know about that "straight from the can" sauerkraut...
My mother, not a culinary genius, skipped a generation of the ways of the old country. She would open up a can (which I never use, I always buy the refrigerated bags--much better quality), heat it up, then put sugar on it to combat the wicked brine. Ick!
And sadly, most of the "authentic German" restauants in this country do it pretty much the same way. I usually steer clear of these places, but every once in awhile get trapped into going with out of towners (as in "HEY! Zinzinnati is a German town, let's go out for German! I try to tell them the best place to eat German in Cincinnati is Haus Richard, but some just don't understand ). I always politely ask about the sauerkraut and am always assured it is prepared with authentic recipes from the old-country only to find out they've opened a can and heated it up. I send it back with a clucking "I told you I would send it back if it was just heated up out of a can" admonition.
Anyway, I digress. I'm not sure what you mean about "wine in the jar" of sauerkraut. For what it's worth, after my soaking and rinsing ritual, I cook sauerkraut in a combination of white wine (usually Riesling), champagne, beer, and/or broth (with various fruits, herbs, spices, etc.).
I'll pull up some recipes later. Under a very pressing deadline right now.
I posted the Sauerkraut Strudel in the old Swamp. Not sure if I can find it there (is it still there? LOL), but I think Cathy Z probably has it (Cathy?). If not, I can get it posted later as well.
Life is too short to eat bad sauerkraut. : )
My mother, not a culinary genius, skipped a generation of the ways of the old country. She would open up a can (which I never use, I always buy the refrigerated bags--much better quality), heat it up, then put sugar on it to combat the wicked brine. Ick!
And sadly, most of the "authentic German" restauants in this country do it pretty much the same way. I usually steer clear of these places, but every once in awhile get trapped into going with out of towners (as in "HEY! Zinzinnati is a German town, let's go out for German! I try to tell them the best place to eat German in Cincinnati is Haus Richard, but some just don't understand ). I always politely ask about the sauerkraut and am always assured it is prepared with authentic recipes from the old-country only to find out they've opened a can and heated it up. I send it back with a clucking "I told you I would send it back if it was just heated up out of a can" admonition.
Anyway, I digress. I'm not sure what you mean about "wine in the jar" of sauerkraut. For what it's worth, after my soaking and rinsing ritual, I cook sauerkraut in a combination of white wine (usually Riesling), champagne, beer, and/or broth (with various fruits, herbs, spices, etc.).
I'll pull up some recipes later. Under a very pressing deadline right now.
I posted the Sauerkraut Strudel in the old Swamp. Not sure if I can find it there (is it still there? LOL), but I think Cathy Z probably has it (Cathy?). If not, I can get it posted later as well.
Life is too short to eat bad sauerkraut. : )
Here it is Richard.
Tue, 05 Oct 2004
Richard in Cincy
I can just see Grossmutter standing nearby...
with the Wiener Tagesblatt, ready to whip it
under the strudel to see if she can read it
before blessing the dough! LOL
Yeah, we definitely hope to be finished
before the holidays. I couldn't stand it
any longer! But the floors are turning out
beautifully!
Now, about that strudel. I would LOVE to
have the recipe for the Zitronenstrudel!
That sounds divine.
As far as "not apple" strudel, here are some
really leckerlich strudel fillings (and I DO
mean leckerlich!):
My own creation, Sauerkraut Strudel:
Use my Austrian Sauerkraut recipe from the
archives. Thicken it with a roux made from
either duck or goose fat until it holds
together well. Cool.
Layer:
Spread your strudel dough with rye
breadcrumbs, mixed with butter, lightly
toasted.
Shredded Emmentaler
Sauerkraut
Optional: slices of a good authentic
grilled sausages, Krainers, Brattwurst, etc.
Roll the strudel and bake until golden.
When I'm in a hurry I make a big pie out of
this with phyllo, layering the breadcrumbs
between the sheets with butter. It's a
great holiday buffet dish!
Cherry Strudel:
1/8 lb. Butter
1 ½ cup cake crumbs
3 lb. Cherries
zest and juice of 1 lemon
½ cup sugar
1 tsp cinnamon
2 tablespoons cherry brandy
Melt the butter, coat the cake crumbs (you
know, chocolate cake crumbs are REALLY good
in this, but a Gugelhupf is traditional).
Sprinkle dough with crumbs, then arrange
cherries, sprinkle with juice, zest, sugar,
cinnamon, and brandy. Roll and bake.
Mohn (poppy seed)—a really great one for
Christmas!!!!
2 cups poppyseeds
1 ½ cups milk
¼ pound butter
¼ cup honey honey
grated zest of 1 lemon or orange or both
¼ cup vanilla sugar
1 tsp cinnamon
¼ cup golden raisins
¼ cup chopped mixed candied fruit.
Grind poppyseeds (spice grinder, coffee
mill, mortar, etc.) Place in bowl, add
milk, leave at room temp for 3-4 hours.
Combine remaining ingredients in saucepan,
bring to simmer, stirring. Add the
poppyseeds, stir until thickened. Cool.
Spread on strudel dough, roll, bake.
This one is very southern:
Cream Strudel (rahm)
5 tbls butter, room temp
6 tbl. Vanilla sugar
4 eggs, separated
¼ cup crème fraiche
1 lb. Quark (topfen) or sub. Cream cheese
zest of 1 lemon
3 tbls golden raisins
Beat butter, sugar, and yolks together, add
crème fraiche, cheese and zest. Beat whites
to stiff peaks, fold into cream mixture.
Spread over dough, sprinkle with raisins,
Bake. And again, always thinking of
holidays, chopped candied fruit goes really
well in here too, partiularly candied
cherries.
There are some recipes that I still need to
try. They make a bean and cream strudel
(savory) in the Burgenland that's really
different. I've got a couple recipes from
Lotte Scheibenpflug (or as I say, the Betty
Crocker of Austria--LOL) that I want to
try. Also, do you have Olli Leeb's
Bayerishce Leibspeisen (I think it's called
the Bavarian Kitchen in the English
edition)? She's got a couple recipes in
there that I haven't tried yet, particularly
the Munich apple sour cream strudel that is
anointed with milk and cream during baking,
and the cherry cheese (topfen) strudel.
Both of these are on my "ohmigod! I've got
to make this!!!" list. And of course
there's apple, which is pretty standard in
most recipes. But for that authentic
Austrian touch, use "Bergapfeln," gnarly,
old, ugly and sour apples not fit for
eating (my grandmother always stewed them
with lots of sugar and cinnamon--YUM!). But
they make a great strudel. LOL
And finally, here's a real prize. This is
the recipe that the Viennese actress
Katarina Schratt (a.k.a. Kaiser Franz
Josef's consort) had in her recipe journal
that she made for the old boy when he snuck
out the back gate of Schloß Schönbrunn to
visit her:
Katarina Schratt's Kohl Strudel
Austrian schmaltz (this is pork, not
chicken), lard, or poultry fat for brushing
4 pound head cabbage, cored, finely shredded
and chopped (the size of oatflakes)
½ cup schmaltz, goose fat, bacon drippings,
etc.
¼ cup grated onion
2 tsp. Salt
1 tsp. freshly grated black pepper
4 tablespoons sugar.
Melt the fat, add onion and cabbage.
Sprinkle with salt and pepper and sugar.
Saute on medium heat until light golden and
limp and loses half its volume. Stir to
avoid over browning and scoching. Add more
fat if it dries out. Cool to lukewarm,
spread on dough, roll, bake in hot oven.
I like caraway seeds in this, BTW.
Now, when's the next strudel party???
Enjoy!
Tue, 05 Oct 2004
Richard in Cincy
I can just see Grossmutter standing nearby...
with the Wiener Tagesblatt, ready to whip it
under the strudel to see if she can read it
before blessing the dough! LOL
Yeah, we definitely hope to be finished
before the holidays. I couldn't stand it
any longer! But the floors are turning out
beautifully!
Now, about that strudel. I would LOVE to
have the recipe for the Zitronenstrudel!
That sounds divine.
As far as "not apple" strudel, here are some
really leckerlich strudel fillings (and I DO
mean leckerlich!):
My own creation, Sauerkraut Strudel:
Use my Austrian Sauerkraut recipe from the
archives. Thicken it with a roux made from
either duck or goose fat until it holds
together well. Cool.
Layer:
Spread your strudel dough with rye
breadcrumbs, mixed with butter, lightly
toasted.
Shredded Emmentaler
Sauerkraut
Optional: slices of a good authentic
grilled sausages, Krainers, Brattwurst, etc.
Roll the strudel and bake until golden.
When I'm in a hurry I make a big pie out of
this with phyllo, layering the breadcrumbs
between the sheets with butter. It's a
great holiday buffet dish!
Cherry Strudel:
1/8 lb. Butter
1 ½ cup cake crumbs
3 lb. Cherries
zest and juice of 1 lemon
½ cup sugar
1 tsp cinnamon
2 tablespoons cherry brandy
Melt the butter, coat the cake crumbs (you
know, chocolate cake crumbs are REALLY good
in this, but a Gugelhupf is traditional).
Sprinkle dough with crumbs, then arrange
cherries, sprinkle with juice, zest, sugar,
cinnamon, and brandy. Roll and bake.
Mohn (poppy seed)—a really great one for
Christmas!!!!
2 cups poppyseeds
1 ½ cups milk
¼ pound butter
¼ cup honey honey
grated zest of 1 lemon or orange or both
¼ cup vanilla sugar
1 tsp cinnamon
¼ cup golden raisins
¼ cup chopped mixed candied fruit.
Grind poppyseeds (spice grinder, coffee
mill, mortar, etc.) Place in bowl, add
milk, leave at room temp for 3-4 hours.
Combine remaining ingredients in saucepan,
bring to simmer, stirring. Add the
poppyseeds, stir until thickened. Cool.
Spread on strudel dough, roll, bake.
This one is very southern:
Cream Strudel (rahm)
5 tbls butter, room temp
6 tbl. Vanilla sugar
4 eggs, separated
¼ cup crème fraiche
1 lb. Quark (topfen) or sub. Cream cheese
zest of 1 lemon
3 tbls golden raisins
Beat butter, sugar, and yolks together, add
crème fraiche, cheese and zest. Beat whites
to stiff peaks, fold into cream mixture.
Spread over dough, sprinkle with raisins,
Bake. And again, always thinking of
holidays, chopped candied fruit goes really
well in here too, partiularly candied
cherries.
There are some recipes that I still need to
try. They make a bean and cream strudel
(savory) in the Burgenland that's really
different. I've got a couple recipes from
Lotte Scheibenpflug (or as I say, the Betty
Crocker of Austria--LOL) that I want to
try. Also, do you have Olli Leeb's
Bayerishce Leibspeisen (I think it's called
the Bavarian Kitchen in the English
edition)? She's got a couple recipes in
there that I haven't tried yet, particularly
the Munich apple sour cream strudel that is
anointed with milk and cream during baking,
and the cherry cheese (topfen) strudel.
Both of these are on my "ohmigod! I've got
to make this!!!" list. And of course
there's apple, which is pretty standard in
most recipes. But for that authentic
Austrian touch, use "Bergapfeln," gnarly,
old, ugly and sour apples not fit for
eating (my grandmother always stewed them
with lots of sugar and cinnamon--YUM!). But
they make a great strudel. LOL
And finally, here's a real prize. This is
the recipe that the Viennese actress
Katarina Schratt (a.k.a. Kaiser Franz
Josef's consort) had in her recipe journal
that she made for the old boy when he snuck
out the back gate of Schloß Schönbrunn to
visit her:
Katarina Schratt's Kohl Strudel
Austrian schmaltz (this is pork, not
chicken), lard, or poultry fat for brushing
4 pound head cabbage, cored, finely shredded
and chopped (the size of oatflakes)
½ cup schmaltz, goose fat, bacon drippings,
etc.
¼ cup grated onion
2 tsp. Salt
1 tsp. freshly grated black pepper
4 tablespoons sugar.
Melt the fat, add onion and cabbage.
Sprinkle with salt and pepper and sugar.
Saute on medium heat until light golden and
limp and loses half its volume. Stir to
avoid over browning and scoching. Add more
fat if it dries out. Cool to lukewarm,
spread on dough, roll, bake in hot oven.
I like caraway seeds in this, BTW.
Now, when's the next strudel party???
Enjoy!
And here is the sauerkraut recipe.
Mon, 19 May 1997
Richard in Cincinnati
Richard's Austrian Style Sauerkraut
2 refrigerated bags of sauerkraut
6 slices bacon, diced
1 large onion, diced
4 cloves of garlic, minced
12 oz. beer, pilsner style or dry white wine
12 oz. chicken stock
1 tbls juniper berries
1 tbls caraway seeds
2 bay leaves
1-2 tsp cracked black pepper corns
Drain kraut in colander. Rinse. Place in
large bowl of cold water and soak for 10
minutes. Drain and rinse again. Squeeze as
much water out as possible and leave to
drain.
In large pot, add bacon and begin cooking.
When the fat begins to render, add the onion
and garlic. Continue cooking until the bacon
begins to brown. Add the remaining
ingredients. Stir. Cover the pot and cook
for 3 hours on very low heat, stirring when
you think of it. Uncover the kraut and
continue cooking, stirring more often to cook
off most of the liquid, about another 1/2 - 1
hour. Serve on brats and metts with German
style mustard and the potato salad above.
Mon, 19 May 1997
Richard in Cincinnati
Richard's Austrian Style Sauerkraut
2 refrigerated bags of sauerkraut
6 slices bacon, diced
1 large onion, diced
4 cloves of garlic, minced
12 oz. beer, pilsner style or dry white wine
12 oz. chicken stock
1 tbls juniper berries
1 tbls caraway seeds
2 bay leaves
1-2 tsp cracked black pepper corns
Drain kraut in colander. Rinse. Place in
large bowl of cold water and soak for 10
minutes. Drain and rinse again. Squeeze as
much water out as possible and leave to
drain.
In large pot, add bacon and begin cooking.
When the fat begins to render, add the onion
and garlic. Continue cooking until the bacon
begins to brown. Add the remaining
ingredients. Stir. Cover the pot and cook
for 3 hours on very low heat, stirring when
you think of it. Uncover the kraut and
continue cooking, stirring more often to cook
off most of the liquid, about another 1/2 - 1
hour. Serve on brats and metts with German
style mustard and the potato salad above.
Richard, here is the link to the old Kitchen Seek that brings up recipes
in a readable/copy-able(made up word) format from the old Gail's.
http://63.123.232.200/HyperNews/fsearch.cgi?forum
http://63.123.232.200/HyperNews/fsearch.cgi?forum
in a readable/copy-able(made up word) format from the old Gail's.
http://63.123.232.200/HyperNews/fsearch.cgi?forum
http://63.123.232.200/HyperNews/fsearch.cgi?forum
My - this thread is evoking so many childhood memories for me...
I believe I may have been weaned on sauerkraut – LOL!!
Every fall, my grandparents would bring in cabbages from their farm - literally by the truckload! This would set off a flurry of cabbage shredding to make, what seemed like, tons of sauerkraut. Thank goodness dad had strong arms, because this was all done manually using the old wooden cabbage shredder! Then would come the fermentation stage – varying sizes of earthenware crocks filled to the brim with both shredded and whole cabbages, coddled to maintain optimum temperatures. And then the endless canning…Mom also did it for my grandparents, who REALLY loved their kraut!
Newly fledged, I was once tempted by a jar of supermarket sauerkraut! Bleccch! What a colossal disappointment! It was vile – one forkful and the rest went into the garbage! I just couldn’t believe that people would knowingly buy it.
As for preparation, mom would normally just cook the sauerkraut with some spices and a fresh ham hock. This was served with potatoes boiled in their skins. Real peasant food!
The sauerkraut heads were used for making sauerkraut rolls, which are like cabbage rolls - although using fermented leaves and ground pork (but no tomato topping). She still makes this as part of our traditional Christmas Eve supper. It is such a welcome contrast to all the sweets floating around at that time of the year!
I recently inherited some of the treasured crock pots. Looks like I may have to learn to make sauerkraut now too ;o)
I believe I may have been weaned on sauerkraut – LOL!!
Every fall, my grandparents would bring in cabbages from their farm - literally by the truckload! This would set off a flurry of cabbage shredding to make, what seemed like, tons of sauerkraut. Thank goodness dad had strong arms, because this was all done manually using the old wooden cabbage shredder! Then would come the fermentation stage – varying sizes of earthenware crocks filled to the brim with both shredded and whole cabbages, coddled to maintain optimum temperatures. And then the endless canning…Mom also did it for my grandparents, who REALLY loved their kraut!
Newly fledged, I was once tempted by a jar of supermarket sauerkraut! Bleccch! What a colossal disappointment! It was vile – one forkful and the rest went into the garbage! I just couldn’t believe that people would knowingly buy it.
As for preparation, mom would normally just cook the sauerkraut with some spices and a fresh ham hock. This was served with potatoes boiled in their skins. Real peasant food!
The sauerkraut heads were used for making sauerkraut rolls, which are like cabbage rolls - although using fermented leaves and ground pork (but no tomato topping). She still makes this as part of our traditional Christmas Eve supper. It is such a welcome contrast to all the sweets floating around at that time of the year!
I recently inherited some of the treasured crock pots. Looks like I may have to learn to make sauerkraut now too ;o)
richard-in-cincy
Well-known member
Ang|! A BIG thanks for finding these!
richard-in-cincy
Well-known member
Ruth, wow, such memories...
Unfortunately, my grandmother's generation saw the last of the big kraut making like you described and they had stopped doing it by the time I came along. Another thing they did with the kraut was to pack it in red and green peppers ("mangoes" they called them!), then arrange them in the jars and pour a pickling brine over them before processing. Believe it or not, there were still a few jars of these in my grandmother's pantry when I was a little boy. I always thought they were so odd looking. Thanks for sharing. Those are some amazing experiences that I'm sure you cherish now.
Unfortunately, my grandmother's generation saw the last of the big kraut making like you described and they had stopped doing it by the time I came along. Another thing they did with the kraut was to pack it in red and green peppers ("mangoes" they called them!), then arrange them in the jars and pour a pickling brine over them before processing. Believe it or not, there were still a few jars of these in my grandmother's pantry when I was a little boy. I always thought they were so odd looking. Thanks for sharing. Those are some amazing experiences that I'm sure you cherish now.