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I very much like this chef making his version of Frikadellen. He dips them in flour before browning them, and they get a much better crust on them. Janik also has an interesting tool and way of turning the Frikadellen in the pan. I am going to start using the flour breading method.
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This is interesting in that it is a German chef making a Frikadellen.
The recipe is a bit different but close to mine.
It is always fun to watch a chef with lots of skills cook something.
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This is another Chef that focuses on Grinding your own meat for Frikadellen and also the texture. I think that finding a texture you love. Some like them really soft and tender and others more firm.
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Frikadellen stuffed with fresh Mozzeralla and Basil
This video from the show Cooking with Lafer, this celebrity chef shows a way to stuff Frikadellen.
He has an interesting way of making the binder. He cookes the onions, and then adds the stale bread and cooks it and then adds the milk and cooks the mix into a paste.
He also uses a ladel to form his meat patty and stuffs it with Mozzerala and a Basil leaf.
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This is an interesting take on Frikadellen and in Bavaria they are often referred to as
Fleischpflanzerl. Fleisch = Meat and : Pflanzerl = Patties
Maria in this video, does a pretty typical recipe for Frikadellen or in this case Fleischpflanzerl
and she blends carrot shreds with the patties.
She has a beautiful website and many good recipes.
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Nelson Meuller has an excellent website
This is a fascinating recipe that is pretty typical for the Frikadellen, which he calls Bouletten,
meaning he is likely from Berlin where they frikadellen is called that,
but he serves it on a bed of mashed potato,
topped with beautiful creamed cabbage,
and then he makes a onion gravy deglazing the pan
The Bouletten is then placed on top of the mound of mashed potato and cabbage, and then onion gravy on top and on the sides ...beautiful and I want to try this!
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
Bonus Recipe CD with the Ebook and recipes with step by step pictures
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.
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