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Baden-Württemburg

Real German Cuisine Challenge: Rehruecken mit Pfifferlingen (Venison with chanterelle mushrooms)

September 27, 2009

This week’s recipe was Rehrücken mit Pfifferlingen (Roasted saddle of venison with chanterelle mushrooms).  This recipe is from the state of Baden-Württemburg, the southwestern-most state in Germany, containing the Black Forest and the city of Stuttgart and Heidelberg.  We weren’t able to get ahold of venison saddle (that’s the back with the filets attached), so we [...]

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Real German Cuisine: Hechtkloesschen in Rieslingssauce (Fish dumplings in Riesling sauce)

September 14, 2009

This week’s challenge was to make Hechtklößchen in Rieslingssauce (Pike dumplings in Riesling sauce).  Pike is hard to get, at least in our area and in my in-laws area of Germany.  We spent the last five days at my in-laws, it was a lovely break to get away from television and internet, but I always come back feeling [...]

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Real German Cuisine Challenge: Sauerampfersuepple

July 6, 2009

This week’s recipe was Sauerampfersüpple (Sorrel or Dock soup) from the Baden-Württemberg section of the book.  Sorrel (Sauerampfer) is a sour plant that has both wild and cultivated varieties.  The most common kind of sorrel is all green, while the plant I picked up at our local garden center, though called only “Sauerampfer” appears to [...]

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