Zigeuner Schnitzel (Schnitzel with Mushooms, Peppers & Onions)

The German Schnitzel is a common dish found on most if not all German restaurant menus. Traditionally, Schnitzels are made with veal or pork. My friend Maria prepared this recipe for our recent German Wine & Dine at the request of her dad. Her dad explained that when he was stationed in Germany, he recalls ordering this dish at a restaurant. Ever since, he's tried to find this dish on German restaurant menus here in Chicago with no such luck. Maria did some sleuthing and found this recipe. Her dad completely approves of this dish since it tastes just as he remembered when he first had it in Germany...

Zigeuner Schnitzel
(Schnitzel with Mushooms, Peppers & Onions)
recipe adapted from German Grandma

4-6 thin boneless pork chops or pork sirloins
1 c flour
3 eggs
1/3-1/2 cup milk
2 c bread crumbs
1/3 c vegetable oil

To Make the Schnitzel: Tenderize the chops or sirloins with a meat mallet. Set out three shallow bowls. In the first, put the flour, which you’ll use to dredge the pork. Next is the eggs and milk, beaten together. Dip the floured pork into this mixture. Put the bread crumbs into the third bowl, and use it to coat the floured and battered pork.
Let the pork sit about 15 minutes before frying. Heat the oil in a skillet, and brown the chops on both sides. Serve with the sauce (recipe follows below).

Sauce:
2 T vegetable oil
2 c sliced mushrooms
1/2 sm. onion, sliced vertically
Bell pepper, ( preferebly different colored peppers) cut in strips about 1” long
1/4 c flour
1 1/2 c beef broth
1/3 c Kruegermann’s Pickle-Salad Mix
/(note: if you can’t get this ingredient, use dill pickles, cut into strips about 1” long)/
1 t Kitchen Bouquet browning and seasoning sauce salt to taste

To Make the Sauce: Heat oil in saucepan; sauté mushrooms, onion, and bell pepper until tender. Sprinkle with the flour and stir to blend.
Cook, stirring, another minute or so. Add beef broth, and continue to cook, stirring occasionally, until thickened. Add Kitchen Bouquet (it adds good color and a bit more flavor to the sauce) and pickle-salad mix. Taste and add salt, if necessary. Serve over schnitzel.

Winner of Foodie Freebie Friday: Chicago Metallic Roasting Pan

Happy Spooky Friday! What a great day to get pumped up for Halloween. Do you have any special Halloween plans in store for the weekend? I'm keeping it pretty low key this weekend by hosting a halloween party with a few friends. Aside from the halloween party, I'm doing some kitchen therapy on Sunday and making a few meals for the week ahead. Be sure to check back to see what I serve up at my halloween party and the recipes I'm making for next week too!

This week I asked readers what they enjoy roasting or baking in the oven during the fall. Thank you for all the responses as you've inspired me to make some of those dishes in the future! And because our readers certainly love roasting and baking, one lucky reader will be receiving a Chicago Metallic Commercial Large Roaster with handles and rack:

• Large roaster pan crafted from heavyweight aluminized steel
• Folded corners add triple-thickness strength; reinforced rims eliminate warping
• 2 stainless-steel riveted handles for safe transport; nonstick roasting rack included
• Dishwasher-safe; oven-safe to 550 degrees F; corrosion-resistant
• Measures 14 by 11 by 3 inches; 25-year limited warranty

Perfectly sized for baking lasagna or roasting meats or poultry, this large roaster pan from the Chicago Metallic Commercial line features heavy-duty aluminized steel construction to ensure durability, superior heat conduction, and corrosion resistance. Folded corners add triple-thickness strength, while reinforced rims eliminate warping. The pan comes equipped with two stainless-steel riveted handles for safe, secure transport, and a nonstick roasting rack to keep meat up and away from fat and drippings is included. Designed for bakers who prefer the tradition of baking on uncoated pans, the bakeware's surface offers good reflectivity for even dispersion of heat, which means more consistent, even baking and gradual browning. After repeated use, darkening of the metal will actually enhance baking performance. Dishwasher-safe and oven-safe to 550 degrees F, the roaster pan measures 14 by 11 by 3 inches and carries a 25-year limited warranty.

Ready to find out who won this week's Foodie Freebie Friday?...

Comment #100 comes from Angel who said...

I love to roast sweet potatoes!
October 28, 2009 2:58 PM

Congratulations to Angel! Please email me at itsjoelen@gmail.com so I can have the Chicago Metallic Commercial Large Roaster with handles and rack sent to you!

Thanks again to all those that commented and stay tuned to the next Foodie Freebie announcement on Monday, November 2, 2009! Don't feel discouraged if you haven't won yet - I have a whole year's worth of freebies ahead and next week is one that you won't want to miss!

Sauerbraten (German-style Pot Roast)

During the fall, a good pot roast is a great comforting dish to enjoy. For my recent German Wine & Dine event, I wanted to attempt a traditional Sauerbraten, which is a German style pot roast. It took about 3 days to prepare but worth every minute.

The roast is marinated in a combination of cider and red vinegar, along with water and a few spices. Traditionally, juniper berries are used in making this dish. I didn't get a chance to pick any up at my local spice shop but even without the juniper berries, the dish was delicious! The roast marinates for 2-3 days (I marinated for 2) and then sugar is added to both the marinade and meat. It's covered and baked at a low temperature for about 4 hours. It may seem like it takes up quite a bit of time, but the results definitely pay off.

Once the roast has baked up, the marinade is strained and then placed in a pan to boil. It's such a acidic mixture that to balance it out, some sugar and spices are needed. What was interesting about making a gravy from the marinade is the addition of powdered gingersnap cookies. After it boiled a bit, a gorgeous, thick and rich gravy was made and perfectly complimented the roast.

I plan on making this again despite the amount of time it takes to prepare... and my guests loved it!

Sauerbraten (German-style Pot Roast)
recipe adapted from Alton Brown

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
1/2 teaspoon ground mustard
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, and ground mustard. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Slice the meat and serve with the sauce.

Kartoffel Klösse (German Potato Dumplings)

Every cuisine seems to have some comforting recipe using potatoes. For German cuisine, these dumplings fit the bill. They're light, fluffy and perfect to go with Sauerbraten, a German style pot roast (recipe coming later today!)

When making these dumplings, I found the consistency to be a little sticky to handle and shape into balls. Instead of adding more flour (which would toughen the texture of the dumplings), I used the dough as is and spooned the dough into boiling water. This produces a more rustic dumpling that is light and fluffy.

Kartoffel Klösse (German Potato Dumplings)
recipe adapted from Global Gourmet

6 medium-size potatoes, boiled in their skins
2 eggs, lightly beaten
2/3 cup sifted flour
2 teaspoons salt
1/4 teaspoon black ground pepper
1/2 teaspoon nutmeg
Fresh chopped parsley for garnish

When cool enough to handle, peel and mash or rice the potatoes. Beat in all the remaining ingredients. Using a teaspoon, spoon up the dough and drop into just boiling, salted water. Once the dumplings float to the top, they're done. Drain, garnish with fresh chopped parsley and serve with Sauerbraten.

Donauwellen (German Danube Waves Cake)

Chocolate, cherries and custard... a winning combination! These are the ingredients combined in this recipe that my friend Maria made for our German Wine & Dine event. The beautiful cake layers are said to look like the waves of the Danube river, hence the name Donauwellen (German Danube Waves Cake). This is just another German dessert that combines chocolate and cherries in a delicious way...

This traditional Donauwellen recipe, translated Danube waves cake, is layered alternating with vanilla and chocolate cake dough, sour cherries and vanilla cream. After the cake is baked and cooled off a chocolate glaze is applied to the top of the cake and waves are made using a fork. When the cake is cut in squares it sure looks like the waves of the Danube river from the side. The 'Donauwellen' cake looks very elegant and tastes great with the different flavors.

Donauwellen (German Danube Waves Cake)
recipe adapted from the Bavarian Kitchen

17.5 oz butter at room temperature (optional: margarine)
12.5 oz sugar
2 pinches salt
7 eggs (room temperature)
10.5 oz flour
1 teaspoon baking powder
3 tablespoons cacoa powder
1 quart milk
2 jars of sour cherries (about 6 cups total)
2 packages Dr. Oetker® Vanilla pudding powder (substitute with 2 JELL-O® Vanilla pudding 3 oz box, make with 2 cups milk for each pudding, 4 cups milk total)
2.5 oz powdered sugar
10.5 oz dark chocolate (semi-sweet)
1.5 oz coconut fat
5.2 oz whipping cream
20 cherries for garnish


Combine butter, sugar, pinch of salt and eggs, and mix until creamy.

Mix the flour with the baking powder and fold to the batter. Mix everything together then divide the mixture in half.

Mix 2 tablespoons cocoa powder with 2 tablespoons milk and add to the one half of the dough mixture, combine by mixing until all is blended well.

Drain the sour cherries in a sieve.

Line a deep baking sheet with parchment paper. First spread the light colored dough mixture and then layer on top with the cocoa dough. Make a wave pattern with a fork (to mix it up lightly). Distribute the well drained cherries all over and push them lightly into the dough. Bake in a preheated oven for about 40 minutes (350° F). Check with a toothpick if cake is done. (When it comes out clean the cake is done)

Mix the pudding powder with a little of the cold milk. Bring the remaining milk with the sugar and a pinch of salt to a boil, add the pudding powder, bring to a boil again, stirring continuously until thickened. Pour the pudding into a bowl and cover tightly with plastic wrap, let cool at room temperature. Mix the powdered sugar with the remaining butter. Fold the cooled pudding one spoon at a time into the butter mixture. Spread the cream evenly on the cake. Refrigerate.

Chop the chocolate and let melt in a double boiler. Heat the coconut fat and add to the melted chocolate mixing it until it looks glossy. Spread over the cake and make wave pattern with a fork. Let chocolate harden. Sieve the cocoa powder with powdered sugar over the cake. Cut the cake in squares. Whip the cream and decorate one tab on each square, top with a cherry.

Kohl Und Hackfleisch (German Cabbage Casserole)

Cabbage is one of those vegetables I'll never forget the smell of. When I was in college, there were a number of cabbage fields nearby and the smell of rotting cabbage after the season was over was always in the air during the late fall months. It was horrendous! That alone made me avoid cabbage for a few years.

It's not exactly one of my favorite vegetables but I've been buying it more often these past few weeks to use in some ethnic dishes. When my friend, Kelly, prepared this dish for our German Wine & Dine event, I can honestly say it was the best cabbage dish I've ever had. Wow! Unlike traditional cabbage rolls, this one is made as a casserole with no tomato sauce. Instead, it's cheesy, creamy and so flavorful. To add to the original recipe, Kelly added some caraway seeds - an ingredient used often in German cuisine. That really gave it a touch of flavor.

If you're looking for a cabbage dish that will surprise you, this is it. It did it for me and I happily took the leftovers and ate them the next day. Yum!

Kohl Und Hackfleisch (German Cabbage Casserole)
recipe adapted from Recipezaar

1 lb lean ground turkey or ground beef
1 medium onion
1 garlic clove, minced, more if desired
2 cups cheddar cheese, shredded
1/2 cup sour cream
1 medium cabbage, chopped
1/2 cup unseasoned breadcrumbs
salt and pepper to taste
1 teaspoon caraway seeds


Preheat oven to 375 degrees.

Brown meat, onion and garlic until meat is no longer pink and onion has turned clear. Drain grease from pan and discard.

Add cabbage and cover. Cook until cabbage is clear.

Add cheese, caraway seeds and sour cream mixing well. Pour all into greased casserole and top with bread crumbs.

Bake in preheated oven for 40 minutes.

Kasespatzle (Cheese Spaetzle)

I recently had a cooking session where friends and I made homemade pasta. One pasta that's popular in German cuisine is spaetzle. It's also a homemade pasta that's made with a simple dough of flour, eggs and salt. This dough is then cut into thin noodles and dropped in boiling water to cook. Alternately, many folks use a Spätzlepresse, which is a tool that the dough is smoothed over and the dough comes out in small little bits, which is then boiled. Either way, once the spaetzle floats to the top, they're done.

What makes this an even more special recipe is that the spaetzle is topped with grated cheese and broiled to a golden brown. The cheese adds a wonderful, rich flavor and gives it a more color too!

Kasespatzle (Cheese Spaetzle)
recipe adapted from AmiExpat

4 cups + 2.5 Tablespoons flour
salt
4 eggs
1 cup Emmentaler cheese, grated
2 onions
3 T butter
freshly ground black pepper

Place the flour in a bowl, add the eggs, 1 teaspoon salt and about a smidgen over 1/2 cup [actually, more water may be needed than this, dough should be only somewhat thicker than pancake batter] lukewarm water, and mix forcefully until the dough is bubbly. Let the dough rest for a few minutes.

Peel the onions and cut into thin slices. Melt the butter in a pan, then add the onions and saute until golden brown. Preheat the oven to 400°F.

In a pot, bring 2 quarts salted water to a boil. Spread the dough in portions on a damp cutting board, smooth it out and with a knife, cut thin slices over the water so they drop in as you cut (here’s a video showing how this is done). (You can also press the dough by portions through a Spätzlepresse into the water.) As soon as the Spätzle float to the surface of the water, remove them with a slotted spoon, drain the water well, then place them in an oven-proof casserole dish. Sprinkle with pepper and a little of the cheese and place in the oven.

Proceed with the preparation of the next portion, layer it on top of the portion in the oven, and add pepper and some cheese. Atop the final layer of Spätzle, distribute the onions and butter. Raise the temperature to 250°C (480°F) and bake the Spätzle for about 5 minutes (or you can place it in the broiler until lightly browned.) Remove from the oven, sprinkle with more pepper and the rest of the cheese.

Homemade Bavarian Pretzels

I've always been a fan of soft pretzels and when I was younger, going to the mall always involved getting a buttery pretzel from Aunt Annie's at the food court. They always made it look so easy, especially the twisting part! For our recent German Wine & Dine dinner, my friend John made these amazing pretzels. They were soft and buttery with the perfect amount of salt and I personally think they're much better than Aunt Annie's.

Making pretzels is similar to bagels in that a warm water bath with baking soda is involved before baking the pretzels to a golden brown. These pretzels are certainly delicious as is on their own but I'd like to play with this recipe a bit more by incorporating more flavors such as fresh and/or dried herbs, or perhaps stuffing the dough with cheeses or sauces like marinara, pesto, cheddar cheese. Hmmm... I see a baking project in my future!

Homemade Bavarian Pretzels
recipe adapted from German Grandma

3 ½ C of flour
4 Tbl. brown sugar
2 t salt (sea salt preferably)
1 Tblsp. yeast, dissolved in the water
1 C water (120°) fairly warm but not hot.

Tbl.. baking soda mixed with 1 Cup boiling water
in a small bowl.

1 egg beaten with 1 teaspoon water in a small bowl.

Mix water , yeast, brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a plastic container in the fridge.)

Now divide the dough into 4, 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil if your making 4 you can roll it about cigar size and 36 inches long .

Shape into an upside down U shape on your table. Bring the ends together and twist them.

Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure, making it look like a pretzel. Place on a greased cookie sheet.

Now let the pretzels raise for 30 minutes or till about double in size. Brush with the water-soda solution.

For a chewier crust put 2 Tbl. baking soda mixed with 4 Cups boiling water drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner.

Brush the pretzels with the egg and the water that was whipped up in a small bowl. ( a cereal bowl is perfect) This gives the pretzel a nice shinny glaze.

Sprinkle with coarse salt and bake in a hot oven 400 to 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned.

Schwarzwälderkirschtorte (Black Forest Cupcakes)

A favorite combination of mine when it comes to German desserts is chocolate and cherries. It also happens to be one of my husband's favorite cake flavors too and often requests a Black Forest cake on special occasions. For our recent German dinner, I wanted to highlight this combination because it's common to see a Schwarzwälderkirschtorte or Black Forest Torte at local German bakeries. Rather than making a torte, I opted to make cupcakes instead since they're easier to serve and individually portioned, making sharing easier too.

To prepare, it's essentially a rich chocolate cake batter that's baked up as cupcakes. Once the cupcakes are baked and cooled, the middles are cut out and filled with a sweet cherry filling. Due to time constraints and out of convenience, I used a canned cherry pie filling but you're welcome to use a homemade cherry filling but simply boiling pitted cherries, water and a little sugar. If you have some kirsch or cherry liquor, feel free to add a little for more cherry flavor.

After the cupcakes are filled, top them with some freshly whipped cream and garnish with a maraschino cherry!

Schwarzwälderkirschtorte (Black Forest Cupcakes)
recipe adapted from Global Gourmet

Cake batter:
2 cups flour
1-1/2 cups sugar
1-1/4 cups milk
1/2 cup butter
1-1/2 teaspoon soda
2 eggs
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla

Filling:
1 can (21 oz.) cherry pie filling, chilled

Frosting & Garnish:
2 Tbsp. powdered sugar 1 cup heavy cream, whipped
12 maraschino cherries

Preheat your oven to 350 degrees. Line two 12-cup muffin pan with liners.

Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed.

Fill each muffin liner with batter up to 2/3 full.

Bake in the preheated oven for 30-35 minutes. Cool thoroughly on a cooling rack.

Whip heavy cream with confectioners' sugar and place in a piping bag; set aside.

When cupcakes are cool, cut out the centers of each so you can fill it. Reserve the cake middles - don't throw them away.

Fill each cupcake will cherry pie filling. Top the cupcake with the fresh whipped cream and pipe it on.

Top each cupcake with a maraschino cherry.

This Week's Foodie Freebie: Chicago Metallic Roasting Pan

Hi everyone and Happy Monday! It's been a late start for me today since I haven't been feeling very well... but the Foodie Freebies must go on! I hope you all had a great, relaxing weekend. I've been taking it easy with some kitchen therapy and enjoying the fall views of the city from my window. This past weekend was definitely enjoyable with...

German Wine & Dine - friends came over and we had a wonderful, hearty German feast paired with delicious Riesling wines. Be sure to check out the recipes for the items we had on our menu all this week!

Apple Orchard Trip - friends and I got together yesterday on a perfect Sunday afternoon and enjoyed the country and apple orchard. I'll be posting about our day soon so be sure to come by and see what fall goodies I came home with!

This week's foodie freebie is inspired by the heavy use of my oven these days. I've been enjoying roasting vegetables, meats and baking where I can... not only because it's an easy way to cook but for the wonderful aromas that waft through our home from the kitchen. Everyone should have a good roasting pan... even moreso with the upcoming Thanksgiving holiday that just around the corner. So this week, a lucky reader will be receiving a Chicago Metallic Commercial Large Roaster with handles and rack:

• Large roaster pan crafted from heavyweight aluminized steel
• Folded corners add triple-thickness strength; reinforced rims eliminate warping
• 2 stainless-steel riveted handles for safe transport; nonstick roasting rack included
• Dishwasher-safe; oven-safe to 550 degrees F; corrosion-resistant
• Measures 14 by 11 by 3 inches; 25-year limited warranty

Perfectly sized for baking lasagna or roasting meats or poultry, this large roaster pan from the Chicago Metallic Commercial line features heavy-duty aluminized steel construction to ensure durability, superior heat conduction, and corrosion resistance. Folded corners add triple-thickness strength, while reinforced rims eliminate warping. The pan comes equipped with two stainless-steel riveted handles for safe, secure transport, and a nonstick roasting rack to keep meat up and away from fat and drippings is included. Designed for bakers who prefer the tradition of baking on uncoated pans, the bakeware's surface offers good reflectivity for even dispersion of heat, which means more consistent, even baking and gradual browning. After repeated use, darkening of the metal will actually enhance baking performance. Dishwasher-safe and oven-safe to 550 degrees F, the roaster pan measures 14 by 11 by 3 inches and carries a 25-year limited warranty.

Some guidelines:
- Giveaway is only for those who live in the United States - my apologies to my international readers!
- You must check back on my blog on Friday to see if you've won so you can claim your prize!

To enter the giveaway, leave a comment answering:

- What is your favorite thing to roast or bake in the oven during the fall?


Deadline: Thursday, October 29, 2009 at 12 midnight CST.

ONE WINNER will be randomly chosen by Random. Org's Interger Generator based on the number of your comment and will be announced on Friday, October 30, 2009. Good luck!

Foodbuzz 24, 24, 24: German Wine & Dine

Even though Oktoberfest has already come and gone, it didn't stop us from having a German feast to warm up in the chilly fall weather. It was an amazing spread of German fare which we paired with German wines and beer. We even incorporated a Riesling blind wine tasting, since it is the most popular wine varietal of Germany.

Germans favor hearty meals including meat, such as pork, beef and poultry, in that order of popularity. The average person in Germany consumes up to 72 pounds of meat a year. Meat is usually pot-roasted and consumed as sausages. There are more than 1500 different types of sausage in Germany.

This dinner was also special because I was chosen to share this for FoodBuzz's 24, 24, 24... a virtual culinary festival that highlights unique meals occurring around the globe during a 24-hour period. Along with 23 other chosen food bloggers, we hosted our culinary event today with various perspectives in mind. Here's what graced our table and really captured the delicious cuisine of Germany:

Homemade Bavarian Pretzels.3

Spinach & Goat Cheese Salad w/Bavaian Candied Pecans

Zigeuner Schnitzel

Kasespatzle (Cheese Spaetzle)

Sauerbraten (German-style Roast Beef)

Kartoffel Klösse (German Potato Dumplings)


Kohl Und Hackfleisch (German Cabbage Casserole)

Donauwellen (German Danube Waves Cake)

Schwarzwälderkirschtorte (Black Forest Cupcakes)

Please check back during this week for the above German recipes! As I've always believed, you can learn a lot about a culture through it's cuisine so come take a culinary adventure to Germany with me this week.

Aside from the delicious meal, we had a chance to learn about German wines which we paired with dinner. Germany is continental Europe's coolest and most northerly wine producing country. It's also one of the most difficult areas in which to grow great wines. Each year, winemakers fret over frost and rain and the ripeness of the grapes. Ripeness is such an issue that the wine laws are based as much on a grape's maturity and sugar contact as they are on where the grapes were grown.

The wine laws rewarded the ripest grapes by labeling the subsequent wines according to the sugar level of the grapes that produced the, A series of difficult terms indicate the merit of a wine. Good wines bear the term Qualitatswein (quality wine), but are made from less-ripe grapes than those labeled Qualitatswein mit Pradikat (quality wine with descriptor). There are six pradikat classifications, including, in ascending order of sugar level:

- Kabinett
- Spatlese
- Auslese
- Beerenauslese
- Trokenbeerenauslese
- Eiswein (ice wine) is reserved for wines made from frozen grapes

While we waited for all our guests to arrive, we enjoyed these two German wines:

Dr. Beckermann's Liebfraumilch (Qualitatswein) 2008 - This wine comes from the Rheinhessen, Germany's Rhein/Hessen region. (Rhein = the river Rhein or Rhine. Hessen = the state of Hessen in central Germany; largest city is Frankfurt.) In terms of production, the Rheinhessen wine region is the largest wine growing region in Germany. This wine is literally translated as "Lovely Woman's Milk." The term Liebfraumilch is a creative, poetic invention to describe a sweet wine that might taste like the milk from a beautiful lady. Liebe Frau = "Dear Lady," or "Lovely Lady," or our "Beloved Lady." Milch is the German word for "milk." Interestingly, most all Liebfraumilch wines feature a label with a picture of the Mother Mary with Child (Madonna with Child). Liebfraumilch wine is produced by blending a variety of grapes and adding sugar to the crush. Traditional grape varieties used for this wine are: Müller-Thurgau, Silvaner and Riesling.


Joseph Handler Sweet Red 2008 - This wine is produced from the native Dornfelder grape, and has flavors of raspberry and plum with silky tannins and delicate sweetness. Although the bottle is labeled as a sweet red, it's slightly misleading because it's not all that sweet. Nearly 80% of the wine grapes grown in Germany are of the "white" variety. Germany is not well known for red wines.

German White Wine Varietals:
Gewurztraminer
Muller-Thurgau
Pinot Gris (Rulander)
Rielsing
Silvaner

German Red Wine Varietals:
Pinot Noir (Spatburgunder)

The climate is much too cool to ripen red grapes to the level needed for producers to compete on the world market, but many lovely and elegant reds are made from the Pinot Noir grape. The are rarely seen outside of Germany, however, and can be rather pricey.


Wine labels aside, Germany produced some of the most elegant, complex, versatile, and long-lived wines anywhere. The best are based on the Riesling grape, which reigns over the top vineyards. Since Rieslings are such a popular grape in Germany, it seemed only natural to have a blind riesling wine tasting among friends.


Dr. Loosen Riesling (2008) - This wine was the first one we sampled in our blind tasting. Dr. L embodies the elegant and racy style of Riesling from the steep, slate-soil vineyards of the Mosel Valley. It's a fruity wine that's low in alcohol, with a refreshingly crisp taste that cools the palate, making it an excellent wine for spicy foods. - www.drloosen.com

This impressive wall of vines, beginning at the village of Bernkastel and continuing downstream for about six kilometers, is one of the longest continuous stretches of top-rated vineyards in Europe.

We thought this wine had a slightly sour aroma, but when tasted it was sweet with a short finish. The best way we could really describe the flavor is that it tasted as if you bit into a ripe Granny Smith apple. On a scale from 1 -5 (1 = awful and 5 = awesome), this wine scored an overall likeness rating of 3.5.

Ulrich Langguth Riesling (2008) - This was the second wine of our blind tasting. It's a fruity and elegant wine with a refreshing acidity. It pairs well with poultry, pork, barbecue and can be enjoyed by itself, served slightly chilled.

The present Ulrich Langguth wine estate in Traben-Trarback on the Mosel was founded in 1921 after brothers Franz and Ulrich Langguth decided to divide their inheritance. The estate, with vineyards near the wine villages of Enkirch, Traben and Piesport, is located in one of the most beautiful regions of Germany, in the heart of Rheinland-Pfalz.

We thought this wine was opposite of the first in that the aroma was not quite as sour but definitely was more sour tasting with a longer finish. It was the least liked of the three Rieslings we tasted. On a scale from 1 -5 (1 = awful and 5 = awesome), this wine scored an overall likeness rating of 2.75.



Relax Riesling (2008) - Our final Riesling in our blind tasting is the Relax Riesling. Slightly drier than traditional Rieslings, RELAX Riesling has a clean, crisp, fruity flavor that makes a great dinner wine, party wine or just a simply unwind after work wine.

Relax Riesling is fermented slightly dry with a wonderful fruity bouquet and intense flavors of apples and peaches with just a hint of citrus. The natural acidity gives this wine a perfect balance that is refreshingly crisp and leaves your mouth watering. A perfect party wine, or can be enjoyed with a variety of foods from seafood and poultry to Asian food and fresh salads.

We found this to be the favorite of the three because it definitely had a perfect balance of sweetness and just the right finish - not too long, not too short. On a scale from 1 -5 (1 = awful and 5 = awesome), this wine scored an overall likeness rating of 4.5.


We learned quite a bit about Riesling wines and the wine industry of Germany. Have you been inspired to grab a glass of Riesling? Don't forget to come back all this week for the recipes we prepared for our wine dinner!

Winner of Foodie Freebie Friday: Whirley Pop Gourmet Popcorn Set

Happy (soggy) Friday... at least here in Chicago it is! I hope it's much drier where you are. This week has been challenging with juggling time. It's busy season for me at work and on top of that, I'm not feeling all that well. As a result, I haven't been posting too much this week but that will change. This weekend is full of kitchen therapy time for me so I'll have quite a few recipes and culinary adventures to share including:

German Wine & Dine - This month we're having a late Oktoberfest celebration and highlighting German wines and cuisine. It's even more special because our German Wine & Dine event has been chosen for FoodBuzz's 24, 24, 24, a culinary event that highlights unique meals occurring around the globe during a 24-hour period. We've got an amazing feast in store so stay tuned!

Apple Orchard Field Trip - Friends and I are taking advantage of the fall weather in the country by taking a road trip to a local apple orchard. Check back to see our restaurant review of Marilyn's Bakery & Cafe and what culinary finds we come across at the orchard!

One thing I love about fall is it's perfect weather to curl up on the couch... especially with a big bowl of popcorn. I asked readers to chime in on their favorite popcorn flavors and/or how they like to top their popcorn. I guess buttered and lightly salted is the majority vote! For those with sweet tooths, caramel is another favorite. However you'd like to top your popcorn, I still am a fan of popping it the old school way on the stove top. This week a lucky reader will be receiving a Whirley Pop Gourmet Popcorn Set to enjoy...

Perfect for anyone who loves to curl up with a bowl of popcorn and watch movies, this gourmet gift set features the original Whirley-Pop stovetop popcorn popper, which makes up to 6 quarts of theater-style popcorn in just three minutes. The sturdy aluminum pan has a clip-on lid with a stay-cool wooden handle. A turn crank on the handle spins the stainless-steel stirring mechanism, which keeps the corn moving across the bottom of the pan for even heat and oil distribution, ensuring the best popping results. The lid has steam vents to help keep the popcorn dry and crisp, and cleanup is a snap--simply wipe the popper out with a paper towel and store for later use. Three all-inclusive popping kits come included--KettleKorn, Real Theater Popcorn, and Real Theater Less Salt, Less Oil (contains less fat and calories than the original version). A "Secrets to Great Popcorn" guide with instructions and dozens of great-tasting recipes is also included. The popper measures 10 by 17 by 8 inches and carries a 25-year warranty on all moving parts.

• Gourmet gift set with original Whirley-Pop 6-quart stovetop popcorn popper
• Sturdy aluminum pan provides clip-on lid and stay-cool wooden handle
• 3 kits--KettleKorn, Real Theater Popcorn, and Real Theater Less Salt, Less Oil
• Wipe popper out with a paper towel to clean; user manual and recipes included
• Measures 10 by 17 by 8 inches; 25-year warranty on all moving parts

Ready to find out who won this week's Foodie Freebie Friday?...

Comment #18 comes from Jenn who said...

I absolutely love movie theater style with butter and salt!
My second favorite is fresh popped kettle corn.
October 19, 2009 8:26 AM

Congratulations to Jenn! Please email me at itsjoelen@gmail.com so I can have the Whirley Pop Gourmet Popcorn Set sent to you!

Thanks again to all those that commented and stay tuned to the next Foodie Freebie announcement on Monday, October 126, 2009! Don't feel discouraged if you haven't won yet - I have a whole year's worth of freebies ahead and next week is one that you won't want to miss!

Sweet Potato Biscuits

This week's Tuesdays With Dorie baking challenge is Dorie's Sweet Potato Biscuits, chosen by Erin of Prudence Pennywise (who has the recipe within her blog). If you're looking for a different flavored biscuit from the traditional, give this a try!

I thought this recipe was extremely easy and a great alternative to the usual biscuit recipe. What I liked most was the gorgeous, festive color, which was perfect for this time of year. Our only issue with making this was having enough baking powder! The recipe is perfect however we were short on some baking powder. As a result, our biscuits didn't exactly rise as much as they should have. However, despite the lack of rise, they were still delicious especially right out of the oven. These would make for a great addition to any upcoming holiday table!

The recipe calls for a simple dough made with flour, baking powder (make sure you have enough!), salt, a pinch of ground cinnamon or freshly grated nutmeg, light brown sugar, unsalted butter and canned sweet potatoes. I'm sure you could probably make this recipe using baked sweet potatoes instead of canned... which I hope to try soon.

The ingredients are combined, kneaded into a dough and then rolled out before cutting into biscuits. These get baked up for 14-18 minutes to puff up. Dorie says that as they cool, the sweet potato flavor really comes out. I prefer them fresh out of the oven while still warm.... and these are delicious with a pat of butter and maple syrup!

Homemade Pappardelle & Tagliatelle

Homemade pasta doesn't always require a pasta machine, although having one will make it easier to roll the dough as thin as possible. Friends and I made pasta the old fashioned way without a pasta machine, because I'm sure folks were making pasta well before machines were invented, right?

The recipe we used came from Michael Chiarello. We found the pasta to be very easy to work with and it will require some elbow grease to roll out. The key thing we found was not to put too much flour on the surface because it can toughen the dough, thus making it harder to handle. As for cutting, you can cut the pasta as thin or thick as you'd like. The width is what primarily seems to differentiate the pastas.

We made a few kinds of flavors including the traditional plain, one with whole wheat and for fun, we made a spinach pesto that we mixed in for a spinach pesto pasta. Feel free to experiment and try flavoring your pastas too. Whether it's your favorite pesto recipe, or even fresh or dried herbs or spices, don't be afraid to be creative!

(pasta made with all purpose flour)

Homemade Pappardelle & Tagliatelle
recipe adapted from Michael Chiarello

1 3/4 cups all-purpose flour, plus more for dusting
1 cup semolina flour, plus more for dusting
6 large eggs, at room temperature
4 teaspoons extra-virgin olive oil
Salt, a pinch

(pasta made with whole wheat flour)

Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.

Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.

Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)

Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.

Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).

(pasta made with all purpose flour + spinach pesto)

For spinach pesto pasta: to the dough, add and knead into the dough about 1/2 cup of spinach pesto:

2-3 cups of baby spinach
1/4 cup toasted pine nuts
1 cup freshly grated parmesan cheese
1/4 cup extra virgin olive oil
pinch of salt to taste

This Week's Foodie Freebie: Whirley Pop Gourmet Popcorn Set

Happy Monday to you! I hope your weekend was a good one and you had some culinary adventures of your own. It's currently my last day in Beantown and I'm headed back to Chicago tonight. As much as Boston has been fun, there's no place like home.

Boston: Day 1 - Being on a vacation with girlfriends has kept me from posting much but I did manage to post about our first day in Boston! I'll be posting more about my weekend soon so stay tuned!

Last week I posted about my fun little popcorn popper, the WhirleyPop. I got quite a few comments from friends who mentioned to me that they don't have such a gadget and tend to pop their popcorn in a microwave out of convenience. Well, the discussion inspired this week's foodie freebie I'm giving away...

Perfect for anyone who loves to curl up with a bowl of popcorn and watch movies, this gourmet gift set features the original Whirley-Pop stovetop popcorn popper, which makes up to 6 quarts of theater-style popcorn in just three minutes. The sturdy aluminum pan has a clip-on lid with a stay-cool wooden handle. A turn crank on the handle spins the stainless-steel stirring mechanism, which keeps the corn moving across the bottom of the pan for even heat and oil distribution, ensuring the best popping results. The lid has steam vents to help keep the popcorn dry and crisp, and cleanup is a snap--simply wipe the popper out with a paper towel and store for later use. Three all-inclusive popping kits come included--KettleKorn, Real Theater Popcorn, and Real Theater Less Salt, Less Oil (contains less fat and calories than the original version). A "Secrets to Great Popcorn" guide with instructions and dozens of great-tasting recipes is also included. The popper measures 10 by 17 by 8 inches and carries a 25-year warranty on all moving parts.

• Gourmet gift set with original Whirley-Pop 6-quart stovetop popcorn popper
• Sturdy aluminum pan provides clip-on lid and stay-cool wooden handle
• 3 kits--KettleKorn, Real Theater Popcorn, and Real Theater Less Salt, Less Oil
• Wipe popper out with a paper towel to clean; user manual and recipes included
• Measures 10 by 17 by 8 inches; 25-year warranty on all moving parts

Some guidelines:
- Giveaway is only for those who live in the United States - my apologies to my international readers!
- You must check back on my blog on Friday to see if you've won so you can claim your prize!

To enter the giveaway, leave a comment answering:

- What is your favorite kind of popcorn? Any favorite toppings or flavors?


Deadline: Thursday, October 22, 2009 at 12 midnight CST.

ONE WINNER will be randomly chosen by Random. Org's Interger Generator based on the number of your comment and will be announced on Friday, October 23, 2009. Good luck!