INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland and Austria..

INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland and Austria

INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland and Austria - Recipes and Videos!!

German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria In all regions, meat is often eaten in sausage form.

German sausages

Swiss sausages:

Austrian Sausages

Spatzle aka Spaetzle

Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.

Today in Germany, spätzle are largely considered a "Swabian speciality" and are generally associated with the German state of Baden-Wurttemberg. In France they are associated with Alsace and Moselle. (Remember Germany annexed Alsace at least 4 times during history so the northeastern part of France has a slew of Germany recipes & customs.)  The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, a division of Nestle. 

German Spatzle

Swiss Spatzle

Austrian Spatzle

Rye Bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.

German Rye Bread

Swiss Rye Bread

Austrian Rye Bread

Potato Salad

LINK for German Potato Salad

LINK for Swiss Potato Salad

LINK for Austrian Potato Salad

FOOD VIDEOS

GERMAN FOOD LINK

LINK

SWISS FOOD LINK

LINK

AUSTRIAN FOOD LINK

LINK

LINKS TO PAST POSTS OF BORDERLESS CUISINE BELOW!! 

LINK to Part 1 - Grits

LINK to Part 2 - Filled Pastries

LINK to Part 3 Andorra, Catalonia and Roussillon

LINK to Part 4 - Sauces: Pesto and More

LINK to Part 5 -1 Phyllo

LINK to Part 5 - 2 Phyllo

LINK to Part 6 - Grikos

INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland and Austria

INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland & Austria...: German cuisine varies from region to region. 

INTERNATIONAL: Mexican Soups or Sopas Mexicanas

GENERIC Photos of Mexican Soups

NOTE:  When you click on links below and the photo disappears click your "refresh button" (to the left of your search bar) to get the recipe.  Saveur is doing something to make the recipes disappear unless you join their organization so you have to make adjustments!!

Link to recipe for turkey soup with lime

Link to recipe for tortilla ball soup

LINK to recipe for tomatillo soup

LINK to recipe for goat stew

LINK to recipe for chicken and potato stew

INTERNATIONAL: SPAIN: Catalonian Sauces 8 - Mayonesa

Mayonesa

Homemade Spanish mayonnaise simply made with olive oil, egg and a touch of lemon juice. It is used for many dishes, including ensaladilla rusa, the Spanish version of Potato Salad. It is still made fresh (with the help of a hand mixer or food processor) and poured directly into the dish being prepared.

Ensaladilla Rusa

LINK for Ensaladilla Rusa or Spanish Potato Salad
(see explanation as to why it has a russian name)

Mayonesa
(recipe for Mayonesa below photos and explanation)

Mayonesa was invented by the Menorcans (not the French).  Menorca is part of the Balearic islands in the Mediterranean near Catalonia aka Catalunya. Catalan and Spanish are the two official languages of Menorca aka Minorca. 

LINK to homemade Mayonesa or Spanish Mayonnaise

AMERICAN: Sweet Potato Muffins Recipe and Video - QUICK LINK - from Food Wishes

Sweet Potato Muffins LINK

Western PA Ethnic Cooking - Part 2 - Scotch-Irish and Irish

Western PA Ethnic Cooking - Part 2 Scotch-Irish and Irish

These immigrants came to western PA in two waves because of religious persecution:

Scotch Irish Presbyterians (I believe this group was responsible for my Scotch-Irish Protestant heritage – besides my German heritage)

• 1700’s and on
• Involved in the American Revolution because they didn't like England
• Many of the these immigrants became strong voices in the movement to break all ties with Great Britain
• They also caused the Whiskey Rebellion of 1794 in the US because they refused to pay whiskey tax and thus the militia came in to calm them down after they tarred & feathered federal agents!!
• First seminary in western PA was at Univ. of Pittsburgh
• Also founded a seminary at Washington-Jefferson
• Notables:  Stephen Foster, Robert Fulton, Samuel Morse and area families like Mellon, Oliver and Jones
• More educated than the Irish Catholics who followed

Irish Catholics

• 1800’s and on
• By 1850 10,000 in Pittsburgh
• Settled in Pittsburgh
• From Ulster in Northern Ireland
• Others came from Leinster, Munster and Connaught
• Area’s first most significant Catholic influx
• Tradesmen
• The Protestant hold on Pittsburgh created an anti-Catholic sentiment
• Late 19^th century emerged as a force of their own

FOODS:  Scotch-Irish

• Scottish Eggs
• Shepherd’s Pie (Instructions from earlier days for Shepherd’s pie:  Cook round steak until done in skillet. After it is cooked, put in a baking dish with drippings and layer with sliced onions on top. Cover with thick layer of mashed potatoes. Brush with butter. Heat in oven until hot.  Place under broiler until potatoes are browned.  Serve with peas. NOTE:  Don’t you love the absence of amounts and temperature in oven?)
• Shortbread, shortbread cookies and cakes

FOODS:  Irish

• Oat Bread
• Potato Bread
• Soda Bread
• Colcannon (potatoes, scallions, cabbage and ham)

  

 

   

   

MODERN DAY LINKS FOR FOODS ABOVE

   

Scottish Eggs:

(NOTE:  The older version that the immigrants used would have had the following ingredients:  eggs, flour, bulk pork sausage, dry bread crumbs, salt, 2 beaten eggs for the breading, I guess and they deep fried in peanut oil.  NOTE:  In modern day I wouldn’t add any salt because there is too much salt in pork & I would not deep-fry; too much fat and cholesterol. I would use a sauce.

(NOTE:  My variation on Scottish eggs when I made the recipe several years ago: Hard boil 4 eggs. Peel them and use them at room temperature. Cover each egg with ground pork sausage – mold around the egg.  Bake in oven till sausage is browned at 350 degrees; I don’t remember how long!! Serve on plate with canned Cream of Celery Soup that has been thinned with milk. ½ can milk with one can of soup. I always used Campbell’s.)

(NOTE: I recently had this at an Irish restaurant. They put breading over the sausage and used a white type sauce.  It was good too.)

What is a scotch egg?  According to WIKI: http://en.m.wikipedia.org/wiki/Scotch_egg

Scottish Egg Recipe from Bon Appetit:

http://www.bonappetit.com/recipes/2012/01/scotch-eggs

Scottish Egg VIDEO:

http://m.youtube.com/#/watch?v=xP6xbbrENAs&desktop_uri=%2Fwatch%3Fv%3DxP6xbbrENAs

 Shepherd’s Pie google link search:

http://www.google.com/search?hl=en&redir_esc=&client=ms-android-verizon&source=android-search-app&v=141400000&qsubts=1355340501018&q=irish+shepherd%27s+pie

   

Short Bread (NOTE: many of the modern day recipes use brown sugar but the old recipes used white sugar)

http://www.tasteofhome.com/recipes/scottish-shortbread

Oat Bread (or oatmeal bread) (NOTE: Some of the modern recipes use steel cut oats and whole wheat flour but original used regular rolled oats not instant, white flour, molasses, honey, water, butter and yeast)

I have included a few links that seem as close to the original recipe that I can get:

http://www.cdkitchen.com/recipes/recs/391/IrishOatmealBread14117.shtml

http://www.foodgeeks.com/recipes/irish-oatmeal-bread-689

OR YOU CAN DO YOUR OWN SEARCH!!

Potato Bread link:

http://breadbaking.about.com/od/yeastbreads/r/easypotato.htm

Irish Soda Bread link:

http://www.epicurious.com/recipes/food/views/Irish-Soda-Bread-with-Raisins-231580

Colcannon link:

http://www.foodnetwork.com/recipes/tylers-ultimate/colcannon-recipe/index.html