Pork cheeks are among the favorite cuts of meat in Swabia. The reason for that: They are incredibly tender with an indulgent gelatinous mouthfeel. And it’s super easy to prepare them. All you need is wine and a good amount of time. I like to marinate the beef cheeks overnight […] The post Red Wine Braised Pork Cheeks (‘Geschmorte Schweinebäckle’) appeared first on My German Table.| My German Table
Steamed buns are a staple of Southern German cuisine yet they are most often prepared from a sweet yeast dough. This version with sourdough is a bit different from the sweet version that you eat with vanilla sauce. The reason that I make these buns with sourdough is that I […] The post German Sourdough Steamed Buns (‘Sauerteig Dampfnudeln’) appeared first on My German Table.| My German Table
What is the best way to cook fresh trout? It’s to poach it in water so the skin turns blue. Hence the name of this dish: blue trout. It is the slime layer on the trout skin that turns blue when the fish is cooked in an acidic environment. Hence […] The post Blue Trout (‘Forelle Blau’) appeared first on My German Table.| My German Table
Buckwheat has fallen a bit out of favor in Germany ever since wheat flour has gotten widely and cheaply available everywhere. Nowadays, it’s seldom to encounter noodles or pancakes made from buckwheat. Yet, that doesn’t mean these dishes don’t exist. Buckwheat noodles are crazy delicious in their own way. In […] The post Buckwheat Noodles with Swiss Chard (‘Buchweizennudeln mit Mangold’) appeared first on My German Table.| My German Table
This poultry liver mousse can be prepared from chicken, duck, goose or rabbit liver. It is enriched with cream and served chilled.| My German Table