Basque Chicken and Rice
Make and share this Basque Chicken and Rice recipe from Food.com.
Speckfladen
We once had Flammekuchen for lunch in Rothenburg op den Tauber in Germany. It was so deliious! I found this recipe online on a site named My Best German Recipes and I altered to fit our taste and the ingredients I had on hand. It turned out so well I decided to post it for future reference – to make again.
Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe)
This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it’s screaming the “make me” chant from the pages of my newest Saveur magazine. (Oct. 06)
Warm Cabbage With Bacon and Thyme
Comfort food at it’s best! Sauteed green cabbage with apple, herbs, and white wine vinegar. Serve hot topped with crispy crumbled bacon. Delicious! Note: Use any green cabbage (Napa, green or Savoy cabbage) for this dish; adjust cooking times to suit.
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.
