The article I got this from (in and old magazine at the Doc's office, don't remember which one, I browsed through at least a dozen while waiting) said that this is a typical Swiss dish cooked in many homes for family dinners.
This is my traditional way of making Brats. We use wild game meet brats that is put together by our butcher. I get it ground in packages, and then I make patties out of it. You can also use linked brats jsut the same! We love this with gravy, rice/spaetzle and red cabbage... It is definitely one of our monthly must haves!
Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.
My attempt to replicate the gyros (pron: yee'-ros) I've had in Monastiraki in Athens and the islands.
This isn't like the minced meat (usually lamb) kebab that we would here in the UK call a doner kebab and often eat on the way home from a night in the pub.
This is what you could be served if you were eating in . . . . the alternative is to have the meat, onion and tsatziki wrapped in the bread and in a twist of greaseproof paper taken to go.
This was my first attempt - and I was delighted, the belly pork has just the right amount of fat after quite a long cook on the grilling machine.
I didn't have tomatoes tonight - a few slices would have increased the authenticity, but the "patatas tiganites" (chips/fries) on the side, and the mustard mayo (american-style hot dog mustard would have been good, too) were just the job.
This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series.
Plan ahead the ribs need to marinade overnight, they are broiled firsty then they finish cooking in the oven. These ribs are so easy to make and they are to die for! You can also make this using pork tenderloins, I plan on trying this using chicken pieces.
This has been a family favorite for years, it's an easy recipe that may also be made in an electric skillet instead of the oven, I have made this using cubed pork in place of the pork steaks/chops, and you can also make this using chicken pieces, see recipe#348602 the pork steaks can be browned in a skillet first if desired for extra flavor, use only low-sodium soy sauce for this, serve with cooked rice
I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.
The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!