Hasselback potatoes
In the 1700s, a Stockholm restaurant called Hasselbacken started serving roasted accordion-like potatoes and they became known as Hasselback potatoes. I’ve never associated potatoes with flowers but,...
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A la Kartoffelsalat (German potato salad)
According to one website, "People of northern Germany prefer the mayo version, while in the south vinaigrette is used." This potato salad was made with both vinaigrette and mayonnaise. I’ve never used...
View ArticleBauernfrühstück (farmer’s breakfast)
Considering that I’m rarely awake early enough to eat breakfast at the traditional time, I really have no strong emotions toward breakfast. In my world, coffee is breakfast. If coffee has to be...
View ArticleA la Swedish meatballs
I don’t know exactly what makes meatballs “Swedish” — the white sauce (or is it gravy?) that goes with them or serving them with lingonberry jam. I made these meatballs with a gravy but did not serve...
View ArticleA la schweinshaxe (German-style roasted pork knuckle)
If I had juniper berries, this would be an authentic schweinshaxe, a German roast pork knuckle (or trotters, if you prefer) with tender and moist meat, and crisp skin. Alas, I don’t know where to get...
View ArticleApple and Almond Strudel
Apple and Almond Strudel appeared first on CASA Veneracion A strudel is a pastry that consists of a filling (often but not always sweet) wrapped in dough. To be more illustrative, the dough is laid...
View ArticleSpeedy’s Chicken Schnitzel With Herbs
Speedy’s Chicken Schnitzel With Herbs appeared first on CASA Veneracion Coated with panko (Japanese bread crumbs) mixed with dried herbs, this chicken schnitzel is tasty, ultra crispy and aromatic....
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