Schnitzel mit mir machen! Ingredients: Veal (the Viennese option), pork, or chicken breast Eggs (typically 1 per 3 cutlets) Bread crumbs (how to make them here: Semmelbrösel); fine bread crumbs are authentic; panko, or combine both, for a twist All-purpose flour Milk (optional) Salt, pepper Neutral oil (i.e. sunflower, vegetable oil, etc.) Serve with lemon…
Erdäpfelsalat always has a place on the dining room table, especially when schnitzel is in the mix. This is another recipe I learned from my mother-in-law, who patiently talked me through so many of these Austrian dishes. Looking at other “Austrian” recipes online, I find that many are largely written from Americans – here is…
Ingredients for Ground Meat: Ground Beef, Pork, or Chicken (1/2-1 whole package) Seasonings for minced beef: salt, pepper, garlic powder, parsley, garlic, chives, parsley, cilantro, sesame oil, soy sauce, a splash of white wine vinegar, etc. Use what you have, eliminate what you don’t. Sliced Chili Peppers Sliced Ginger (or powdered) Garlic Soy Sauce Sesame…
This recipe is based on the NYTimes recipes for “Fresh and Wild Mushroom Stew”. I made it more adaptable and way less reliant on (more expensive) mushrooms by adding carrots and parsnips into the mix; please adapt, whether it’s the ingredients or amount, to your own needs. Ingredients for Stew: 1 Carrot 1 Parsnip 3…
Bone broth is something I enjoy making since I prefer to purchase entire chickens when they are available. Purchasing an entire chicken means that you get a week’s worth (even more, if you freeze the broth!) of meals, rather than just one or two nights. I will give you my recipe, assuming that you have…
Suggested ingredients to create your base: Garlic (entire heads, depending on the size of the pot and preference); Lemons; Hot pepper (per preference); vegetable, chicken, or beef stock; olive oil; salt; eggs; butter; flour To Roast: Halve the garlic heads through the middle. Slice one large lemon in three bits. Drizzle olive oil over the…
Chili is truly a permanent staple in our home, and although I prefer to make it during the fall, this recipe can carry you through summer barbecues to cozy Autumnal weekends, family gatherings, and so on. The sour cream keeps it cool during warmer weather, scallions offer a bite of freshness and the warmth of…
Where in the world? Where in the world have I been? It’s been ages since I’ve posted any new recipes. There’s been a lot of traveling and just a small break in between trips, and I prefer to stay off of my phone and computer as much as possible when I’m with family, my husband,…
Hot apple cider reminds me of my childhood going to the orchards in New Jersey. After food shopping with my mom on a fall day, I remember buying the hot beverage with apple cider donuts on the way out. For days like this, I miss living on the East Coast, but the memories encouraged me…
Shawarma is so fulfilling and fun to eat whether served as a plate or sandwich. I’ve been so lucky to have traveled around the Middle East quite a bit, and during this time, I loved grabbing a shawarma sandwich stuffed with mayonnaise and french fries as a snack (this should have counted as a meal…
English
Arabic
Czech
Dutch
French
German
Italian
Russian
Spanish