Great Lakes Foodie » Spaetzle http://www.greatlakesfoodie.com A Wisconsinite foodie sharing love of food... Sun, 01 Jan 2012 15:36:45 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Late Fall German Dinner http://www.greatlakesfoodie.com/2009/12/17/late-fall-german-dinner/ http://www.greatlakesfoodie.com/2009/12/17/late-fall-german-dinner/#comments Fri, 18 Dec 2009 02:48:51 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=476 So I've been talking about this saurbraten dish all week long.   The wait was finally over this evening.  If you haven't read through the other posts, this dish starts in a wine-based marinade bath for three days.  Once complete, this slab of beef comes out of the bath a bright purple color.  Seared off

Continue reading Late Fall German Dinner

]]> So I've been talking about this saurbraten dish all week long.   The wait was finally over this evening.  If you haven't read through the other posts, this dish starts in a wine-based marinade bath for three days.  Once complete, this slab of beef comes out of the bath a bright purple color.  Seared off and then braised for 3 hours, this is a traditional German pot roast.

I finished off the roast with a fairly common gingersnap gravy.  A sweet and sour gravy made from the braising liquid and finished off by whisking in pulverized ginger snap cookies.  Delicious!  Earlier today I posted a question:  red cabbage or spaetzle?  I'd love to have both…but a weeknight meal didn't warrant such an entourage of taste.  I wound up making some spaetzle.  Fried up in brown butter, this delicious mini dumpling was the perfect accompaniment to the sweet and sour gravy.

I hope that you have the chance to try saurbraten some time. 

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]]> http://www.greatlakesfoodie.com/2009/12/17/late-fall-german-dinner/feed/ 0 My mouth is watering… http://www.greatlakesfoodie.com/2009/12/17/my-mouth-is-watering/ http://www.greatlakesfoodie.com/2009/12/17/my-mouth-is-watering/#comments Thu, 17 Dec 2009 16:05:44 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=472 Only hours away from great tasting saurbraten.  Now the question is…red cabbage?  spaetzle?  both?  Some say that German food is too heavy.  In the first cold days of the winter season, I can't think of anything better.  Who wants a clear broth hot soup when you can have a hearty beef roast with fruit

Continue reading My mouth is watering…

]]> Only hours away from great tasting saurbraten.  Now the question is…red cabbage?  spaetzle?  both?  Some say that German food is too heavy.  In the first cold days of the winter season, I can't think of anything better.  Who wants a clear broth hot soup when you can have a hearty beef roast with fruit and spice and wine???

 

Okay, need to think of other thoughts or I'll eat it raw!!!!

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