Tafelspitz (Boiled Beef Austrian Style)
On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz.
Linzer Cookies (Dorie Greenspan)
This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, “Baking: From My Home to Yours”, by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner’s sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time.
Wiener Schnitzel With a Proper Potato Salad
My adaptation of Huey’s Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious – or as Huey described it “proper” – and making it in a food processor couldn’t be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.
Austrian Chocolate Balls
Make and share this Austrian Chocolate Balls recipe from Food.com.
Chateaubriand a La Maison
Signature dish of the Restaurant Franziskanerplatz in Vienna, Austria. Recipe from a clipping in my grandmother’s recipe box. The recipe recommends grilling the tenderloins to just rare but you don’t have to.
