Sauerkraut

TODAY AT “CHEZ BELLA” – Pork Knuckle (Schweins Haxe)

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For this most-easy to prepare, super delicious meal,
just simmer one large knuckle in salt and pepper-seasoned water (about 2 to 3 hours) until tender, but NOT falling apart. DONE ! 🙂
Serve with mustard and / horseradish, rustic bread, sauerkraut, sauteed potatoes, dumplings, or whatever tickles your fancy. 🙂
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Bon Appétit ! Life is Good !
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Why “Chez Bella” ??? Because……….click here.
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Click here for more Pork on ChefsOpinion
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: Pork Knuckle (Schweinehaxe)

: Pork Knuckle (Schweinehaxe)

: Pork Knuckle (Schweinehaxe)

: Pork Knuckle (Schweinehaxe)

: Pork Knuckle (Schweinehaxe)

: Pork Knuckle (Schweinehaxe)

: Pork Knuckle (Schweinehaxe)

: water, salt, cayenne pepper, large pork nuckle

: 2.5 hours later – done

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3 lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about “Original Hungarian Goulash”,
as well as its History and Evolution through the Centuries.
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Click here for  Hungarian Beef Goulash on ChefsOpinion
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Click here for   Goulash Soup on ChefsOpinion
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Click here for more Goulash on  ChefsOpinion
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Preparation :
To read instructions, hover over pictures
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: remove bone and skin (optional, I like the skin in my pork goulash) from a whole, medium size pork butt

: cut the meat in cubes

: saute the meat and bone (optional), together with 1/3 cup goulash seasoning (1 tblsp lemon peel, 1 tblsp caraway seeds and 1 tblsp thyme, all finely chopped) in 1 tblsp olive oil until the meat is seared

: meanwhile, chop 2 ea med size onions,1 ea large, de-seeded red, green and yellow bell peppers

: add the veggies to the meat, saute until the onions are translucent

: add 1 cup tomato paste, 1 cup sweet paprika, 1 tblsp curry powder, 1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute another minute, add 1 1/2 qt pork,- veggie- or,chicken stock

: bring to a simmer

: cover and slowly simmer until the meat is very tender but NOT falling apart

: meanwhile, cook 8 oz pearl pasta (Israeli couscous) until tender, drain, mix with 4 stalks finely sliced scallions, 2 tblsp melted butter and salt and pepper to taste

: saute banana peppers (optional) until lightly blistered, season with salt and pepper to taste

: saute 1 ea cup of mixed, diced bell peppers, season with salt and pepper to taste, add 2/3 into the goulash, simmer another 3 minutes, remove from heat, check/adjust seasoning

: to plate, top the goulash with the sauteed peppers (and banana peppers if chosen)

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

: Hans’ Pork Goulash With Peppers & Pasta Pearls

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Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

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Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
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Bon Appétit !   Life is Good !
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Click here for more Goulash on ChefsOpinion
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Szegediner Gulasch

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Preparation :
To read instructions, hover over pictures
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: for a small side-salat, dice 10 ea cherry tomatoes, 1 med size onion, 4 oz Austrian bergkaese, (Austrian mountain cheese) and 3 scallion stalks

: make a dressing of 1 tblsp raspberry vinegar, 2 tblsp walnut oil and kosher salt and cayenne pepper to taste

: add the dressing to the salad, mix well

: remove skin and bones from 1 ea pork butt

: cut meat and skin into large cubes

: saute 4 sliced large red onions in 2 tblsp pork fat until caramelized

: add 1 cup sweet paprika pwd, 1/2 tblsp chopped caraway seeds and 2 tblsp garlic paste

: add the meat, skin and bone, add 2 qt of water, kosher salt and cayenne pepper to taste

: simmer until meat is tender but NOT falling apart

: remove the bone (Bella’s Price)

: add 1 lb sauerkraut, simmer another 20 minutes

: remove gulash from heat, add 1 cup sour cream

: mix well, check/adjust seasoning

: add side of your choice to a serving plate (pasta, potatoes, dumplings, bread, etc), add goulash, top wit a dollop of sour cream, sprinkle with chopped parsley

: Szegediner Gulasch

: Szegediner Gulasch

: Szegediner Gulasch

: Szegediner Gulasch

: Szegediner Gulasch

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Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

: PEPPER JACK STUFFED PIEROGIES WITH CHICHARRONES CORN RADISH And PEAS

: Potato And Onion Pierogi In Brown Butter

: PIEROGI WITH ONIONS, SALAMI AND PEAS

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Pierogi or Vareniki are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, or apple; stoned prunes are sometimes used.
Mashed potatoes mixed with farmer’s cheese and fried onions is a popular filling in Poland and Ukraine. In Poland this variety is called Ruskie pierogi. A popular filling for pierogi in Canada is mashed potatoes mixed with grated cheddar cheese .
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Bon Appétit ! Life is Good !
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Click here for more info on Pierogi, Vareniki and Pelmeni
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Click here for a link to the above pictured Pierogi on ChefsOpinion
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Click here for Beurre Noisette
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P.S.
If the tiny black spots in the butter bother you, strain the beurre noisette after browning through a cheese cloth, then saute the veggies and the pierogies.
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Ingredients :

Potato / Cheese Filling
2 oz soft butter
medium small diced onion, sauteed
2 oz greek yoghurt
2 cups cold mashed potatoes
2 oz grated pepper jack cheese
salt & pepper to taste
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Pierogi Dough
3 large egg
6 oz sour cream or greek yoghurt
3 cups all-purpose flour, sifted
1 tablespoon baking powder
salt to taste

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yogurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute in butter, duck fat, chicken or pork schmaltz to your liking – soft without color, lightly browned or browned and crisp.
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Preparation :
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: melt and brown 6 oz of unsalted butter

: almost………

: add 1 doz grape tomatoes and 2 tblsp sliced scallions to the butter

: add 1 doz pierogies (depending on size) and fresh-cracked black pepper

: add garlic paste and kosher salt to taste

: saute for 2 more minutes

: arrange on serving plate, sprinkle more sliced scallions and grated cheese of your choice (optional) serves 2

: Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

: Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

: Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette

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Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Here is another delicious plum recipe I want to share with y’all 🙂
Powidl has its origin in Poland (powidła or powidło) and the Czech republic (povidla), from where it went on to Austria and Germany and other European countries.
Powidl was traditionally made without additional sweeteners or gelling agents and was mostly eaten as a spread on bread and cakes. It is comparable in appearance and texture to Indian spicy plum chutney, although as the name implies, the Indian version is chock-full of spices and seasoning and more suitable as accompaniment to meat dishes.
After the war, there was very little money to go around in a typical German household, especially in the countryside and even when there was, the selection of commercially prepared foods was very limited. However, although my parents were no farmers, we owned a small amount of land with fruit trees on them, mainly apples and plums. As I described in previous posts, most of the fruits and vegetables from our land and garden were preserved to last well into the winter. With the help of our neighbors, my mom prepared our own pickles, sauerkraut, marmalade, apple sauce, etc, while most of the apples went to the communal “Mosterei” to make our own cider.
However, when Powidl was made, the best way to enjoy it was to eat it fresh, while still warm and fragrant. A slice of home-made bread (baked in the communal oven by my best friends mom, Frau Vetter), slathered with fresh butter and heavenly Powidl – provided my very first culinary happy moments at age 6 :-). In order to put this into perspective – buttered bread with sugar sprinkled on top was a special treat, so the sweet, beautifully vibrant Powidl added a whole new dimension to a simple slice of bread. Like I said before, for a few years after the war, Germany was not a place of culinary indulgence for most folks.
Well, back to the delicacy at hand; The plums I used were a bit on the tart side, so I added a small amount of sugar and honey to round out the taste. The peaches ended up in this Powidl because they had a few blemishes and therefore did not appeal to me in their raw state.
So, in the end, not a particular original Powidl – but nevertheless, a super delicious Powidl indeed 🙂
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Bon Appétit ! Life is Good !
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Click here for Indian Spiced Plum Chutney (A lloo Bukharay Ki Chutney)
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Powidl Mit Pfirsich (Plum Chutney With Peaches)

Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: remove pit’s from 3 lbs plums and 2 ea peaches, add 2 tblsp sugar and 1 tblsp honey (optional, depending on the tartness of the fruit)

: cover airtight, store in refrigerator overnight

: mix the fruit with the fruit juices which have collected overnight

: bake uncovered at 360F for 3,5 hours

: after 3,5 hours……

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: powidl, salted butter, fresh-baked croissants

: spread croissants with salted butter

: top generously with warm powidl

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: add a generous amount of powidl to a serving bowl

: top powidl with vanilla ice cream

: add some more powidl, top with whipped cream and sweet plum sauce (mix 3 tblsp powidl with 1 tplsp heavy cream in blender until smooth)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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The >OTHER< Kraut

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Bayerisches Kraut (Bavarian Cabbage) is the lesser known cousin of Sauerkraut. Also made of shredded white cabbage, it is prepared from fresh, (not fermented) cabbage and its main characteristic is the inclusion of caramelized sugar and caraway seeds, which gives the dish its distinctive flavor and color. In my opinion, the only reason Bayerisches Kraut is not as popular as Sauerkraut stems from the fact that you can’t buy cabbage ready-sliced and therefore the extra work to do that prevents most home cooks to prepare this great dish. But let me assure you, the few minutes it takes to slice the cabbage are well worth the trouble and you will be rewarded with an extraordinary, flavorful dish which pair’s great with pork and game dishes.
Today I served my Bayerisches Kraut with Eisbein, another one of my “can’t live without it ” favorites 🙂
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Bon Appetit ! Life is Good !
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Click here for another version of Bayerisches Kraut
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Click here for Krautsalat (German Cabbage Slaw)
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Click here for German/Vietnamese Cabbage Rolls
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Click here for Sauerkraut on ChefsOpinion
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P.S.
As one reader has pointed out (thank you Sherry), you CAN get shredded cabbage at the supermarket. However, it is usually shredded very fine and therefore NOT suitable for Bayerisches Kraut.
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Eisbein Mit Bayerischem Kraut, Senf & Meerrettich

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Preparation :
To read instructions, hover over pictures
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: simmer pork shanks in salted water until tender

: two hours later……..

: caramelize sugar in pork fat

: add sliced onions, saute until translucent

: add shredded cabbage, caraway seeds, kosher salt, white pepper and a dash of vinegar

: grate one small potato into the cabbage

: add stock from the eisbein to just cover the cabbage, simmer for 15 minutes, check/adjust seasoning

: Eisbein Mit Bayerischem Kraut, Senf & Meerrettich

: Eisbein Mit Bayerischem Kraut, Senf & Meerrettich

: Eisbein Mit Bayerischem Kraut, Senf & Meerrettich

: Eisbein Mit Bayerischem Kraut, Senf & Meerrettich

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Choucroute Garnie (Kleine Schlachtplatte)

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Today’s late lunch / early dinner has send me way back to my day’s of gluttony. I will have to live on apples for the next few days to make up for today’s culinary excess, but it was well worth it 🙂
After a few days of eating mostly fruits and vegetables, my cravings for some hearty soul food got the best of me and I gave in to my innermost desires of preparing and enjoying a beautiful “Choucroute Garnie”, also known in some parts of Swabia as “Kleine Schlachtplatte”.
(A “Kleine Schlachtplatte” consists of sauerkraut, boiled pig such as belly, loin, or knuckles, sausage such as blood pudding, fresh liverwurst or knackwurst and bread or potatoes – as opposed to a real “Schlachtplatte”, which is eaten only on the day of butchering and processing a Hog and usually consists of sauerkraut, boiled pigs head or belly, fresh liverwurst and fresh blood pudding. Obviously, I had to make do with a “Kleine Schlachtplatte” today, which nevertheless was divine and deeply satisfying.
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Bon Appetit ! Live is Good ! (And sometimes fattening) 😦 🙂
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More on Choucroute Garnie
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More on Schlachtplatte
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Choucroute Garnie (Kleine Schlachtplatte)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: select a good quality sauerkraut for this dish

: cover fresh ham hocks with salted water, bring to a boil

: turn down to a simmer, cook until tender but NOT falling apart

: meanwhile, saute onions in bacon fat, when onions are translucent, add sauerkraut

: add stock from the ham hocks, season with cayenne pepper, garlic paste and a dash of sugar

: simmer sauerkraut until most of the liquid has evaporated, about 30 minutes

: add a bit of corn starch slurry to bind the juices

: check / adjust the seasoning

: add smoked pork chops, blood sausages (morcilla) and the knuckles, cover and simmer for another 20 minutes, stirring occasionally to make sure the sauerkraut does not burn at the bottom

: meanwhile, saute small cooked potatoes in bacon fat with caraway seeds, season with kosher salt and cayenne pepper

: Choucroute Garnie (Kleine Schlachtplatte)

: Choucroute Garnie (Kleine Schlachtplatte)

: Choucroute Garnie (Kleine Schlachtplatte)

: Choucroute Garnie (Kleine Schlachtplatte)

: Choucroute Garnie (Kleine Schlachtplatte)

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Hans’ Pastrami & Sauerkraut On Chiabata

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Here you see the lunch I enjoyed today, which must be one of the most satisfying sandwiches I have ever prepared (Or maybe I was just very hungry).
In any case, I had these ingredients at home and just put together what I found in the fridge and in the larder.
However, in the future I will go out and buy these ingredients on purpose in order to recreate this lovely beast 🙂

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Bon Appetit ! Life is Good !
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Hans’ Pastrami & Sauerkraut On Chiabata

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Preparation :
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toast two halves of a ciabatta roll, cover the inside of one half with mustard

cover the other half with grated horseradish

top with fine quality, cooked sauerkraut

top with finely sliced pastrami

drizzle with french cocktail sauce (mayo, ketchup, cognac, horseradish)

top with the other half of the ciabatta, slice in half

Hans’ Pastrami & Sauerkraut On Chiabata

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Bayrisches Kraut, Geräucherte Schweinehaxen Und Petersilien – Kartoffeln

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Cabbage is one of the most used vegetables, yet these day’s it has a less than stellar reputation. In my opinion the reason for this is that most cooks in this part of the world have no clue what to do with it, except maybe coleslaw or the crappy so called “Sauerkraut” they put on even crappier hot dogs. ( However, a properly prepared sauerkraut can be culinary heaven.
On the other hand, in Asia and Europe, all types of cabbage are highly valued players in a myriad of recipes were cabbage is either the main ingredient or one of many ingredients in a dish.
One of my favorite cabbage dishes is “Bayerishes Kraut”, (cabbage bavarian style).
It is very simple to prepare, yet it’s very tasty and unusual in its texture and flavors. The secret is to plan ahead and cook the cabbage one day before consumption, then reheating it after one day in the fridge. (Same goes for sauerkraut)
Served with smoked pork knuckles and sauteed parsley potatoes – aaaahhhhhh 🙂

Bon Appetit ! Life is Good !
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Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilie- Kartoffeln

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien – Kartoffeln

simmer smoked pork knuckles inwater seasoned with kosher salt and plenty of garlic, chili flakes

simmer smoked pork knuckles in water seasoned with kosher salt and plenty of garlic and chili flakes

Saute peanut oil and sugaruntil sugar turns light brown. Add salami (or bacon) and onions, deglace with white wine

Saute peanut oil and sugar until sugar turns light brown. Add salami (or bacon) and onions, deglaze with white wine

add white vinegar of your choice,

add some of the stock from the knuckles

add finely sliced white cabbage, bay leaves and caraway seeds

mix well, let simmer for approximately 20 minutes

after 20 minutes there should be very little liquid left. Add a small amount of corn starch slurry, simmer one more minutes

Once the pork knuckles are very tender without falling apart, remove from stock and bury in the cabbage. Let cool and store overnight in fridge. Next day, reheat and serve with sauteed parsley potatoes. Serve with mustard and horseradish

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien- Kartoffeln

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & sautéed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

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