Bringing It All Together – Brioche Hamburger Buns

posted in: Europe | 0

On our recent trip to Florida, my husband and I had THE MOST DELICIOUS hamburger ever! It was the house specialty burger at Grillsmith restaurant, a small chain in the Tampa area. It was cooked medium-rare with all the trimmings, including bacon and Munster cheese. It was served on a brioche bun, which stood up to the juicy burger, and was just marvelous! I resolved to recreate this gem at home.

I’ve mentioned on this blog before that a surefire cure for homesickness, for me anyway, is a big, juicy hamburger. And not one of those European ones, either. Therefore, one of my culinary missions is to create the perfect American burger here in Germany. read more

German Jägerschnitzel Recipes

posted in: Europe | 4

Jägerschnitzel (pronounced “YAY-gr” like the first part of Jägermeister) looks like a complicated word before you get to know it. Now that I am close friends with it, it makes my mouth water every time. It literally translates as “Hunter’s Schnitzel” which means a basic German pork cutlet, pounded thin and pan friend with a super-delicious mushroom cream sauce over it. I may have to go make myself one before I can continue this post…

While you wait, here’s a shot of the most recent Jägerschnitzel I had at a restaurant this past weekend: read more

Yeast in Germany

posted in: Europe | 4

Baking with yeast (German: Hefe) has never been my strong point, even in the US. I just don’t have that much experience with it. Frankly, working with yeast doughs has always been a little intimidating for me. Complicating that is the fairly recent availability of new types of dried yeast on the grocery store shelf. Now add to that the fact that yeast in Germany is a totally different situation entirely. I was really snowed.

However, since I’ve been testing recipes for my next book (A Travel for Taste – Collected German Family Recipes – look for it later this year) I’ve had to work with yeast. Contributing factor: cooking lessons in Italy last year wherein I learned to make foccacia. read more