Some Swiss-German Comfort Food
and
German Bread Roll Recipes to Go With Them
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It's cold even here in the desert where I'm living now.
No BBQ right now, it is time to have a pot of something
cooking on the stove, to keep things warm and make the
house smell great.
One of my Mother's favorite things to cook was called
Swiss Steak. In German it is called Schweitzer Steak.
My connection to the Swiss has many facets.
One of my childhood heroes was Albert Schweitzer, and was enamored by
his "Reverance for Life".
so I often think fondly of this dish.
Switzerland borders on the state of Baden Wurttemberg
where my grandmother grew up and only miles away.
Fondue is one of our families all time favorite meals
Gruyere and Swiss or Emmenthaller
are my favorite Cheeses.
Now Swiss Steak probably didn't get it's name from being invented in
Switzerland but the pounding of the steak to tenerizing it is similar to the
"Swissing" process of pounding cotton fabric to smooth the texture.
This recipe is from the 1700's recipe from a book called
"The Cuisines of Germany".
It is interesting recipe in that the sirloin is wrapped in bacon, like you would a
filet mignon, but instead of grilling it, you braise it on a sealed pot and it develops
it's own juices. Back in the 1700's Cooking pots didn't seal well,
so the recipe says touse a bit of flour and water to make a paste
to go around the rim of the lid to create a seal so the
natural juices won't escape.
It's a great recipe
Go here to make this over 300 year old recipe for
Schweitzer Steak. |
Pork Geschnetzeltess
This dish is similar to Stroganoff only made with pork or veal.
The word Geschnetzeltes Ge-Schnet-zel- tess
means sliced meat in German.
However this dish is also tied to Switzerland,
and has a connection with Germany, that I don't fully understand.
This is a bit different to Stroganoff in that to finish the dish you hit it with lemon peel,
or lemon juice and parsley.
If you want to prepare this in the Swiss fashion serve it with Roesti.
If you want German serve it with Spaetzle.
I had so much trouble pronouncing this word I had to try and find an image to help me.
So I think Schnitzel or say Schnetzel ....
I put the Ge before it and the Tess after it and now I can remember it easy.
Ge- SCHNETZEL-tess
It certainly is a nice dish to have in our back pocket
because you can prepare it quickly and simply
and it is good comfort food most everyone enjoys.
Goes perfect with Spaetzle, potatoes or dumplings.
Go Here to make Pork Geschentzeltes
with Step by Step Pictures
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Broetchen
A Staple in German Cuisine.
Especially for Breakfast.
Well cover that in another Newsletter.
These can be used for dinner as well
with the recipes up above.
this recipe is an interesting recipe in that it uses
egg whites whipped in it. Apparently it makes the rolls
fluffier on the inside but still crispy on the crust.
There are many tricks to baking,
I can't find a lot of validation for this but
I have had many folks say these turned out
fantastic.
Go Here to make Broetchen
with
Step by Step Pictures |
Kummelweck
a wonderful potato roll that is soft on the inside, crispy crust,
and nice and a salt and caraway seed topping.
These are nifty little buns that are topped with
Caraway and Salt.
They have become famous in Buffalo NY where they
serve them with medium rare roast beef.
A baker in the late 1800's brought this from Germany,
and a few restaurants in Buffalo made it famous
with a
sandwich called
Beef on Weck
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Through modern technology we can enjoy music from Germany at the touch of your computer, there are many venues now, Pandora, Amazon music, and Youtube is free.
I love my noise canceling headphones that are completely wireless and give incredible sound! |
 
Bose Headphones
over 2500 perfect reviews, it is a bit of an investment but worth every penny. |
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Round Spaetzle Pan
stainless steel
with Scraper
I like this round version of the spaetzle tool as it fits nicely on a pot. Many great reviews on this pan.
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Westmark Spaetzle press
This is a wonderful tool from Germany, that makes the longer Spaetzle noodles. My German friend brought one over from Germany for me.
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Empty Table
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Our German Cookbook
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
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Bonus Recipe CD with the Ebook and recipes with step by step pictures
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Order the Kindle Version |
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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
Order Here
15.97 |
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Karin Elliot born and raised in Germany
is a chef and wonderful friend giving me encouragement through the years here and donated her recipes for our newsletter. She also does wonderful volunteer work like providing meals for school children in need in Tuscon, Arizona.
Many German-Americans and German immigrants are interested in Native American items from books and movies to jewelry and arts and craft supplies. Karin will take care of you personally with her online store Native Rainbows
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Where do we share our German recipes and heritage?
The German Goodies Facebook Page
Also place recipe requests
Join our discussion of German recipes on Facebook
Just hit the "Like" button and you can start posting.
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My Newsletters
This is the newsletter you are reading now, called the German Goodies Recipe Newsletter. I have been publishing this for 20 years now and we have had a lot of fun doing it. |
If you enjoy the history I talk about in this newsletter you will also love the history of other dishes and foods I like to do in my
Food History Newsletter |
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