German fusion recipe ideas
- Gosh Jun 2, 2007 04:14 AM
There is only one place on the Worldwide Web that can help me and it's here.
Folks, my girlfriend is German. Somehow, I have developed a reputation as a good home cook.
For the record, I think German food is OK. Kinda heavy, etc. Not my favorite cuisine.
I have been challenged to improve some classic German dishes. Kinda fusionize them if you please. Sauerbraten burritos? Eisbein sashimi?
Any GOOD ideas?
If you don't already have a copy of The New German Cookbook by Jean Anderson and Hedy Wurz (HarperCollins, 1993), get one. Try the 'maultaschen' recipe on page 100. It's like a big raviolo (singular of ravioli). You can fill it with Asian stuff instead of the traditional stuff.
I had this dish in Konstanz in 1996 when I was there on business. It was served in the cafeteria of the company that I was visiting. Oddly, the cafeteria food there was extraordinarily good. Not like the stuff available in most company cafeterias in the US.
BTW, the literal translation of 'maultaschen' is 'mouth pockets.'
What a great challenge. There was a v. long thread a couple weeks back about German food on the GT board - that might help with some inspiration. I'll try to find it for you and post the link. I think I'd be inclined generally to try to lighten up the dishes, rather than to do too much fusion - FWIW (smile). Some of my favorite dishes are wiener schnitzel and spatzle - you could try jazzing up the spatzle with herbs etc. And maybe do a variation on the typical huge slabs of wiener schnitzel by using veal or pork medallions, flattened, and breaded - I think that would give you a more delicate final product. I also love the beef consumme that one often finds on German menus - you could make it with tender tiny dumplings, or tiny balls of potato and carrot, some chopped chives. You could also try making savory strudel, or a dessert that's a variation on strudel. Starting with German recipes might be a good idea, and then you can think about substituting ingredients etc.
Here's the link - lots of digressions, but still some good information -
Not fusion, I'm sort of thinking Swiss German, but how about doing things like a light leek gratin or soup served with sausages that you slice and plate, doling out about half of a typical meat serving to each. You know, the way sliced meats are served to you in a restaurant, less is often plenty. Serve a big salad, and an apple something side or dessert, unless that's a bit dull.
Roesti, a bit of cheese melted on top, veg sides, salad. Skip the meat entirely.
Not especially creative ideas, I grant you, but just thinking of ways to serve ingredients she is accustomed to with a slightly lighter touch.
Could be Step One.
Wanted to ask you what non-German foods/dishes she has especially enjoyed eating. That might provide a good lead.