Hello, everyone! I am happy to share with you one of our favorite soups: Frittatensuppe. Since it is my husband’s favorite, it’s a recipe I make often at home and constantly enjoy. It’s also something we enjoy often at restaurants in Austria as our appetizer, or to begin a home-cooked family meal. Frittatensuppe requires very little…
I made this potato pancake ‘pie’ because I had a problem in my pantry and needed an immediate solution: I had a large number of potatoes had no business sitting around my kitchen anymore and bits and pieces of cheeses, herbs, and vegetables. I try hard not to waste, so my solution evolved into this…
Roast chicken is a meal that everyone should learn to cook and then make it again and again until it’s their very own beautiful creation. That is exactly what I have done here. I have watched my family make turkeys and chickens and learned little tricks and preferences for taste along the way. I’ve read…
The method of this soup can be used for such a large variety of vegetables. I know that you can swap the cauliflower for broccoli, and I do not see why this cannot translate to potatoes, leeks, carrots, or any other vegetables that roast well and has a good, hearty flavor. If you don’t have…
If you want standard Spätzle, just omit the bärlauch. Spätzle is an Austrian (and German) egg noodle that is shaped by pressing dough through the holes of either a spätzle maker or a slotted spoon. You do not need any fancy material to make spätzle. Having the proper cheeses is important to make Käsespätzle (cheese spätzle),…
Bärlauch, “Bear’s Garlic”, is German for wild garlic or ramsons. Native to Europe and Asia, I begin to find Bärlauch at my local grocery stores in Austria and Czech Republic beginning from April. Ramps are the relatives of ramsons and are found in US grocery stores. During the spring, restaurants in Austria have special menus…
The weather is warming up as we all continue to quarantine, so I make an Aperol Spritz and prepare a tin of sardines as a late afternoon snack: a simple commodity so easily becomes a little luxury. We can’t be in Italy or strolling the vineyards as my husband and I had planned for this…
Schnitzel mit mir machen! In this recipe, I provide methodologies taught by Austrian family members and methods that I have adopted as my own (labeled authentic and unauthentic). There are some slight variations, as in how to season the flour vs. bread crumbs, what type of oil to use for frying, and so on. At…
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…
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…
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