Guten Tag (Good Day),
This weekend was the first cooking adventure for the youngest of the Brovsky clan. Having recently visited Germany, we know how the food should taste (and you cannot go wrong with any of the cuisine, it’s all delicious). We had so many wonderful recipe choices to choose from, it was hard to narrow them all down!
THE DINNER: Germans enjoy a variety of meats (poultry, beef, pork…), pork being the most popular. With that in mind, we opted for the Pork Schnitzel with Dill Cream Sauce for the main course. Of course the use of paprika was wonderful flavor as expected and is always an eastern European favorite.
Pork Schnitzel with Dill Cream Sauce Recipe: http://seeaimeecook.blogspot.com/2012/02/pork-schnitzel-with-sauce.html
Semmelknoedel Recipe: http://www.live-like-a-german.com/recipes/show/17/semmelknoedel
For the side dish we chose a traditional bread dumpling, or Semmelknoedel as the Germans call them. The onions and parsley brought nice color and flavor to these little bits of heaven. We also, added some of the dill sauce (Pork Schnitzel recipe) on top of the dumplings, which was fantastic! Dumplings entered the German cuisine in the late 18th century, and were almost ubiquitous in the 19th century and since. They are most often boiled (in salt water, Salzkartoffeln) and offer a satisfying and low cost meal.
BONUS MEAL ADVENTURE: Of course, what would a lovely German meal be without a traditional white wine from the region? German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries. Riesling and Silvaner are among the best-known varieties of white wine, we chose the Riesling to serve with dinner.
OVERALL COUNTRY SCORE:
Ease of prep and cooking: THREE STARS out of five for the Dinner.
This recipe was fairly easy and straightforward for the Schnitzel but not the same can be said for the Semmelknoedel. I would also say that the pork tenderloin may be easier to work (pound with meat hammer) into Schnitzel as you can slice it thin and pound it out even thinner (1/8″) than trying to manage the same outcome with boneless pork chops. Tenderloin has less fat as well. The Semmelknoedel were a bit tricky for the young Brovsky Chez Chef but they turned out wonderfully. The recipe doesn’t state to use dried rolls for the main ingredient; but as we learned if you don’t use dry bread you end up with a soupy mixture. Not to worry though, we recovered by adding some dried bread crumbs to absorb the liquid. Once this was done, we were left with a great texture dough that we dropped by the spoonful into the boiling water.
Best dish of all time scale: FOUR STARS out of five for the Dinner.
This dinner was a solid choice and quite pleasant. The Semmelknoedel (dumplings) were moist and flavor packed and the Pork Schnitzel with Dill Cream Sauce was equally as enjoyable with its crispy crust and Paprika and dill flavors.
Auf Wiedersehen bis zum nächsten Wochenende (goodbye until next weekend).
We are cooking food from Brazil next!
join us as we feast in South America!
Thanks for following us on our fun filled food adventures!
– J & L