Every once in a blue moon I am lucky enough to find time to cook with a great friend of mine. We usually start out by digging through old cook books and reminiscing of the good old days while having a frosty adult beverage. After what seems like moments, but tends to actually be at least an hour, we look at each other and say “where are we going?” While often this “place” only exists deep inside the catacombs of our own culinary imaginations, usually it’s Germany.
This week I have compiled three of my favorite German dishes, all of which were prepared at the last meeting of the minds with my dear friend. When cooking large meals such as this German-style feast, try to make it easy on yourself by doing as much as you can ahead. I often boil my Spaetzle and cabbage before I start my pork. This allows me to relax with my friends and sip a nice German beer. Enjoy!
2 cup all-purpose flour
1/2 cup milk
1/8 teaspoon freshly ground white pepper
1/4 teaspoon kosher salt
1/2 teaspoon ground nutmeg
4 tablespoons butter or olive oil
1 cup apple cider vinegar
1/2 bunch fresh parsley finely chopped
1 clove fresh garlic finely minced
Kosher salt and Fresh ground white pepper to taste
In a large mixing bowl combine eggs, milk, flour, salt, white pepper and nutmeg mix until smooth and set aside. Fill a large stock pot 2/3 of the way with hot water and apple cider vinegar and bring to a boil. Extrude the dough, either through a large hole sieve or, if you have one a Spaetzle maker, directly into the water in small batches, waiting a few seconds between. Cook the Spaetzle for about 7 minutes or until they are firm. Strain them and rinse with cold water (this will help them to firm up also). Drain well.
In a large non-stick skillet melt butter, or heat olive oil over medium high heat. Add garlic and allow it to cook for 30-45 seconds then add in your Spaetzle, tossing so it is coated with the butter. Toss in herbs and cook until slightly browned about 1-2 minutes. Season well with kosher salt and freshly ground white pepper. Keep warm until ready to serve.
Braised Red Cabbage
1 head red cabbage shredded
6 tablespoons olive oil
1 red onion finely sliced
1/4 cup red wine
1 cup apple cider vinegar
2 quarts chicken or vegetable stock
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
In a large pot over medium high heat, saute onions in the olive oil until they soften, usually about 2-3 minutes. Add cabbage, stock, wine, apple cider vinegar, salt and pepper. Bring to a simmer and cook covered for about an hour or until cabbage is tender, stirring occasionally. Hold hot in the liquid until you are ready to serve. Drain liquid off when serving.
Mustard Crusted Pork Loin with Apple Mustard Sauce
1 center cut pork loin (about 2 lbs adjust accordingly to fit your needs)
1 Granny Smith apple, peeled, cored and diced 1/4 inch
1 Honey Crisp apple, peeled, cored and diced 1/4 inch (what ever kind you like is fine)
1 large yellow onion, diced 1/4 inch
6 cups chicken or vegetable stock
1/4 cup sweet white wine (I like Riesling)
1 cup stone ground mustard
2 teaspoons mustard powder
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Trim all the excess fat from the outside of your pork loin and rinse with cold water. Pat it dry with paper towels. Season well with salt and pepper and rub 1/4 cup of your mustard on your pork to coat it. Massage with the mustard for 1-2 minutes and allow to marinade in the refrigerator for at least two hours.
Preheat oven to 305 degrees
Heat olive oil in a large skillet over high heat. Brown your pork loin on all sides. Move into roasting dish and coat with 1/4 cup mustard. Roast in a 350 degree oven for about 40 minute (20 minutes per pound) or until the internal temperature reaches about 150 degrees. Allow to rest for a full ten minutes before serving, this will allow time for the internal temperature to reach 160 degrees.
De-glaze skillet with white whine then add apples, onion, stock, mustard,and mustard powder. Bring to a simmer and cook for about 20 minutes or until the apples are softened. Season with kosher salt to taste.
Once your pork has rested slice it and serve it either with the sauce on the side or over the top. Serve along with your Spaetzle and braised cabbage.
Here are some great German events currently listed through Brown Paper Tickets!
Saturdays, March 2nd – 30th I German Village Tour (March 2013) – Columbus, Ohio
Saturday, February 16thI Learning German your New Year’s Resolution? –Chicago, Illinois
Friday, February 22ndI German Cinema Now – Full Metal Village –Chicago, Illinois
Thursday, February 28thI The Passion of Seven–North German Masterworks for Holy Week –Georgetown, Texas