Next to the Klöße, the other typical Beilage (side dish) for Sauerbraten is Rotkohl (red cabbage). In Germany red cabbage is prepared in a similar way as in the Netherlands (where it is called rode kool met appeltjes), with a sweet … Continue reading Rotkohl (Red Cabbage German Style)
This is the last post in a trilogy of posts with the recipes of the components for the dessert that I served at game & wine dinner parties over the last three Saturdays: marzipan mushrooms, almond madeleines, and in this … Continue reading Spiced Pear Ice Cream (Stoofperenijs)
My old-fashioned butcher (which is not a bad quality at all in a butcher) is slowly catching up to new trends, and is now dry aging beef. I picked up a dry aged strip steak (called entrecote in the Netherlands) … Continue reading Strip Steak with Parsnip, Zucchini and Potatoes
Stefan's Gourmet Blog 