An under-appreciated cuisine...

"Die Kochkunst ist wie die Musik dazu angetan, Freude zu bereiten und den Menschen über sorgenvolle Zeiten hinwegzuhelfen".
"The art of cooking, like music, is meant to give pleasure and to tide people over troublesome times."
           Nika Standen Hazelton.

(Hungrily thinking and salivating on my keyboard).
Tackle a dish from another culture...which one? Not French or Italian. So many...I love my Scandinavian cooking, but thats too familiar. Irish? Delicious, but still to familiar, I want a challenge. Something I love, but don't cook to often...German! That's it!


German food, I think, is truly an under-appreciated cuisine. With such a robust history and landscape, German cuisine is both complex and elegant, with it's cuisine basically changing somewhat based on geographical location. From the cool northern style, taking cues from its Scandinavian neighbors. The Central style that is rich, filling, and doesn't hesitate to use good food as an excuse to drink (the traditional Westphalian peasant breakfast wouldn't be complete without schnaps...prost!). The southern style in the Rhineland, is much lighter and relatively simple and casual.


I wanted to recreate a classic German dish that may not be that well known in the States.
Hammel Koteletten mit Zwiebelsosse, or Lamb chops in onion sauce.

Preheat your oven to 350F. Dry the Lamb chops with a paper towel (I like three to four per person) season with salt and pepper. In a heavy skillet large enough to hold the chops (or work in batches), melt some lard or oil over high heat. Brown the chops, and transfer to a casserole dish large enough to hold them in one layer. Turn down the heat to medium Drain the fat in the pan and add some butter, when the butter stops making noise add one large finely chopped onion. Cook until soft and caramelized. Stir in a little flour and mix well. Then while stirring, slowly add a cup of heavy cream. Reduce a bit until the sauce is smooth and thick. Add some nutmeg and taste, re-seasoning if necessary. Strain out the onions and return the sauce to the pan.Add about 1/4 pound finely diced smoked ham to the sauce and stir to incorporate. Carefully pour the sauce over the chops and bake for about thirteen to fifteen minutes, or until you think your chops are done...don't overcook them it would be a travesty.
Serve this with whatever you like...as long as you serve it with potatoes and bier!
This was to be my Challenge #2 post for the Project food blog challenge... unfortunately my computer has been freaking out the past couple of days and I wasn't able to post this until too late...damn, thats life.
Good luck to all of you...this is the Gastronome signing out... ... ...

My last supper

 

What makes a food blogger? What makes a foodie? One way I have used to find out more about new foodie friends is to ask them about there last supper.

Have you ever sat around the table with friends or family after a long drawn out meal and played "my last supper"? I have asked this question many of times to my professional Chef and Foodie friends alike. The answers are usually very interesting, and always make you hungry.Sometimes the answers are a little shocking, vegetarians talking about roast suckling pig or whole roasted joints of beef or lamb. People with food allergies going out with a bang, and having Thai Peanut satay that would usually put them in the hospital or worse...a last supper indeed!

My story has changed here and there depending on my current cravings, tastes, and the season. But those of you who know me, would know that there will always be and abundance of bacon and pork in general (seriously life without pork...would it be worth living?).I think if it really came down to it and I had my say, I would let gluttony kill me. Not a bad way to go I don't think. Doing what you love most and eating yourself to death. Of coarse I would hope to fall into a food coma before I exploded from the massive food consumption, or before the meat sweats set in. Either way it would be better than the guillotine.

I couldn't have just a last meal, I would need a whole day devoted to eating everything I've ever truly loved or haven't yet had the chance to indulge in; and for those of you who do not know me personally, I really do eat like a hobbit. I've been called a giant hobbit many of times, which I take as a complement... ... On to the feast!

I would awake early in the morning just as the sun is rising, the warmth of the sun on my face and the smell of Coffee and freshly baked banana bread in the air. I would sit at my porch table lazily listening to the birds chirp and feeling the cool breeze against my neck as I wake up sipping my coffee and covering the bread with a good smear of homemade butter.As I'm eating my second breakfast will be cooking. A perfect breakfast of Duroc bacon, scrambled eggs with toast, and perhaps some gravad lox…along with one of my sourdough waffles and a pint of Guinness.
For Elevenses I will have a bowl of strawberries freshly picked from my garden and drizzled with lavender honey and washed down with a couple flutes of Champagne, Krug 1947 (if anyone has a bottle, let’s do lunch).For lunch, a single one inch thick bone-in Berkshire pork chop simply pan fried with salt and pepper (you shouldn't mess with perfection), and a raw Gravenstein apple sliced thinly. I would drink a goblet of Westvleteren 12 Trappist ale. Additionally I would love some fried pickled herring and Skåne aquavit.
For tea, I would have a cuppa from the joy of coffee in Dublin (don’t let the name fool you, some of the best teas I've had were found here, a must for lovers of the leaf), and a madaline or three.

On to dinner, or what shall hereby be know as…the feast of death!
With my guests gathered around the table we will start with caviar, sea urchin and vodka (to get the juices flowing), followed by Kumamoto oysters, fugu sashimi (being my last meal, now would be a good time to try it) with either a sauvignon blanc from Marlborough, or a dry German Riesling.
Next a braised pig cheek and boudin noir, aside a creamy potatoes gratin, with an arugula salad and a Russian river valley pinot noir.Lastly before desert, roasted bone marrow with fleur de gris, dandelion, parsley and sourdough with a Château d'Yquem sauternes. Now if I haven’t yet passed out from the consumption of food, and all the booze! I shall have a slice of apple pie à la mode and one last glass of the oldest Irish whiskey I can find.

Looking back I don’t think I will have over eaten, nor will I have over drunk. I will have had just enough to place myself contently in a box…now just one more cup of coffee before I go.