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Jaeger schnitzel, spaetzle, and braised cabbage...
What did I cook this weekend.....
- Thread starter Melana
- Start date
Help Support Homebrew Talk:
Post your spätzle recipe.
mattmmille
Well-Known Member
I think I'm the only person in the area that actually owns a spaetzle maker...Haven't used it in years...but I have it! And our first dog, as a couple, was named Jaeger.
gratus fermentatio
Well-Known Member
This is a great thread, can't believe I've not seen it before.
Made a sort of kebab/meat loaf thing. Also tried to make a decent flatbread for it rather than buying some pitta bread. It was very tasty and better than a shop bought pitta, but it broke apart so I had to use knife and fork. I was trying to emulate the ones I had in Berlin years ago that were served in quite a bready triangle, rather than the ones you get here which are served either in pitta or naan
pics
pre-cooked 'bab
cooked loaf and broken bread
Toppings, from bottom - homemade sauerkraut, onions, jalapenos, red pepper, tomato, backup lettuce (not used) and onion raita that I made a few days ago for a curry
Topped
half eaten
I used about half the loaf in that one, will have the other half tomorrow maybe
Really easy to make and they'd freeze well
Made a sort of kebab/meat loaf thing. Also tried to make a decent flatbread for it rather than buying some pitta bread. It was very tasty and better than a shop bought pitta, but it broke apart so I had to use knife and fork. I was trying to emulate the ones I had in Berlin years ago that were served in quite a bready triangle, rather than the ones you get here which are served either in pitta or naan
pics
pre-cooked 'bab
cooked loaf and broken bread
Toppings, from bottom - homemade sauerkraut, onions, jalapenos, red pepper, tomato, backup lettuce (not used) and onion raita that I made a few days ago for a curry
Topped
half eaten
I used about half the loaf in that one, will have the other half tomorrow maybe
Really easy to make and they'd freeze well
Here's a korma sauce I made at the weekend too, I used it with chicken legs one night and salmon the next
onions and whole spices browning off
almonds, sesame seeds and melon seeds getting softened
all mixed pre blending
blended and strained sauce
onions and whole spices browning off
almonds, sesame seeds and melon seeds getting softened
all mixed pre blending
blended and strained sauce
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
gratus fermentatio
Well-Known Member
WOW! Is that garlic floating in the pot in the 2nd pic? I bet that was an awesome tasting sauce!
Regards, GF.
Regards, GF.
beergolf
Well-Known Member
No you are not,. I have one and I do use it occasionally. It has been a while so I might have to make some soon.
mattmmille
Well-Known Member
Weeeeell, to clarify, I meant in MY area...and NJ is a bit of a drive from NC. In our homebrewtalk community, however, I'm not too surprised that there's someone else that has one. We are a community of beer and food aficionados, after all. :rockin:
Here's some leftovers of a little vegetarian tofu/chickpea dish I made recently for SWMBO. Should have written this one down!
headbanger
Well-Known Member
I just use a colander, didn't know there was a special tool for it.
beergolf
Well-Known Member
Last night, and I apologize for the lack of pictures (so maybe it didn't actually happen), for my date I grilled up a pair of purdy ribeyes, some corn and a vidalia onion. Stick with the simple and tasty is my mentality after all. Turned out great.
The aftermath. I literally sucked on the ox tail bones. No shame in my game.
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Nice, I love oxtails, so much flavour.
I made a chilli
by that I mean I used up everything that was sort of going past it's best , so I browned a load of onions, garlic, purple carrot with cumin and four types of chilli peppers, threw in some steak mince and a bottle of red wine, cooked for a few hours then added some peppers and three types of beans - butter, black eyed and adzuki
I got five meals worth out of it, so I have frozen four of them for later
I made a chilli
by that I mean I used up everything that was sort of going past it's best , so I browned a load of onions, garlic, purple carrot with cumin and four types of chilli peppers, threw in some steak mince and a bottle of red wine, cooked for a few hours then added some peppers and three types of beans - butter, black eyed and adzuki
I got five meals worth out of it, so I have frozen four of them for later
Gallon and a half of salsa verde using tomatillos and serrano from my garden. Tomorrow I'm planning to make Chilaquiles Verdes if I dont feel lazy after work.
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You have a special recipe? I have a ton of tomatillos this year and if I can get an old family recipe I would appreciate that
You have a special recipe? I have a ton of tomatillos this year and if I can get an old family recipe I would appreciate that
Its basic stuff the salsa on the table at every Mexican restaurant I've ever been to. Tomatillo, serrano, onion, garlic, pinch of Mexican oregano, salt. I had 5.5 pounds of tomatillos after husking and rinsing them. I put them in my 3 gallon stockpot with two white onions quartered, six cloves of garlic, six serrano, pinch of Mexican oregano. Covered with water brought up to a boil reduced to simmer x 20 minutes pureed with my immersion blender then reduced until thickened season with salt and a squeeze of lime. When I make Chilaquiles Verdes with it I'll garnish with white onion, cilantro, and crema. Can also be used to mske enchiladas verde or with chips, It's pretty versitile.
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Do you can when you make a gallon and a half or use it quickly?
I reduced it further down to about a gallon now and for something so simple it's very flavorful. Tomorrow to make chilaquiles I will heat veg oil in a pan and "fry" half the salsa reducing it even further then add a bit low sodium chicken broth, season to taste add my fried tortillas, stir to coat cover for a couple minutes plate and garnish with crema, queso fresco, onion and cilantro. Mexican peasant food at it's finest. The remaining 1/2 gallon will go in to 2 quart sized jars for canning. I may buy some thick tortilla chips instead of frying my own because I am working 9 hours tomorrow.
mattmmille
Well-Known Member
Working on a batch of crab apple jelly. I picked a BUNCH of these and need to use 'em before they start rotting! I need to start another batch of cider, but my little countertop electric juicer is such a slow process!
mattmmille
Well-Known Member
Update: crab apple jelly.
troy2000
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Garlic-Roasted Chicken...
smeared inside and out with butter containing fresh rosemary, thyme, black pepper, kosher salt and garlic; with a lemon quartered and stuffed into the cavity.
The veggies (baby red potatoes, leeks, carrots, parsnips and a few peeled garlic cloves) were tossed in olive oil with more fresh rosemary and thyme, black pepper and kosher salt. I was planning to add half a cup of chicken stock to the pan, but totally forgot. Guess I'll add it to the roaster after I get the chicken and veggies out, simmer it, and scrape up the bottom to make some gravy.
add: gravy's done. Didn't even have to adjust seasonings; it's good as is.
smeared inside and out with butter containing fresh rosemary, thyme, black pepper, kosher salt and garlic; with a lemon quartered and stuffed into the cavity.
The veggies (baby red potatoes, leeks, carrots, parsnips and a few peeled garlic cloves) were tossed in olive oil with more fresh rosemary and thyme, black pepper and kosher salt. I was planning to add half a cup of chicken stock to the pan, but totally forgot. Guess I'll add it to the roaster after I get the chicken and veggies out, simmer it, and scrape up the bottom to make some gravy.
add: gravy's done. Didn't even have to adjust seasonings; it's good as is.
flars
Well-Known Member
My favorite style of poultry style dish from cornish hen to pheasant. I haven't had any parsnips in the garden for four months though. I'm sad.
mattmmille
Well-Known Member
I have been using the crab apples for three years, now. Just tried cider for the first time last year. I found that I could make jelly from mid-August through October with earlier batches being lighter in color and more tart and later batches being rosier in color and a bit sweeter.
For cider, I have tried some different yeasts and blends. I found that Champagne yeast 100% crabs makes a VERY dry drink with little apple flavor. My favorite was a crab/Fuji blend with us-05 yeast, but my current batch shows a lot of promise: crab/Pink Cripps blend with Edinburgh Ale Yeast, a little molasses, cinnamon and cloves.
We often don't get our first freeze in this area until late October to even early November. By that point, what crab apples that there are left on the trees have usually started to rot. Because of the warmer temps, still in the 90'sF here, a bucket that I picked last week already had a few starting to rot...had to go through the pail and wash, drain, and pick through over twenty pounds, and toss a couple of dozen crabs into the compost bin.
For my location, they say that collards should not be harvested until after the first frost. Personally, I'm not a collard greens fan, so it wouldn't matter to me! Cheers!
