Author Topic: August 2009 Monthly Challenge: "German"  (Read 5767 times)

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Offline DKM

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August 2009 Monthly Challenge: "German"
« on: July 31, 2009, 11:46:27 PM »
The challenge for the month is "German"
« Last Edit: August 01, 2009, 03:20:32 AM by Bill/SFNM »
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parallei

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Re: August 2009 Monthly Challenge: "German"
« Reply #1 on: August 09, 2009, 08:58:06 PM »

Brat With a Side of Slaw

-Locally made brat’s from Benders’s BratHaus
-White sauce from American Pie with a bit of mustard and allspice
-Red onion

A bit much…….a splash of red wine vinegar helped!


Offline DKM

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Re: August 2009 Monthly Challenge: "German"
« Reply #2 on: August 10, 2009, 11:02:28 PM »
I used a "mock" pumpernickel recipe to make a thin crust, a simple tomato sauce, bratwurst, and it took some looking, but I found something called Bruder Basil cheese.

Baked in a 550 oven on a stone.

Not bad, but didn't "love it"

Well lets see if someone can doing something that doesn't use bratwurst.

DKM
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Offline Bill/SFNM

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Re: August 2009 Monthly Challenge: "German"
« Reply #3 on: August 12, 2009, 04:54:33 PM »

Well lets see if someone can doing something that doesn't use bratwurst.


I've been giving this a lot of thought and on Friday I will be introducing my "German Schnitzel Pie". Haven't decided whether a fried egg on top will be gilding the lily. 

Bill/SFNM

parallei

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Re: August 2009 Monthly Challenge: "German"
« Reply #4 on: August 12, 2009, 05:17:55 PM »
Bill/SFNM:

Go for greatness, do the egg.  Pounded many a schnitzel w/egg and shrooms while with the Army in Germany. 

Offline Bill/SFNM

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Re: August 2009 Monthly Challenge: "German"
« Reply #5 on: August 12, 2009, 05:23:19 PM »
schnitzel w/egg and shrooms 

Mushrooms on schnitzel? Genius!

Offline Essen1

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Re: August 2009 Monthly Challenge: "German"
« Reply #6 on: August 12, 2009, 06:02:11 PM »
Bill & Parallei,

In regards to the Schnitzel with shrooms and an egg...that would be a mix between a Schnitzel a la Holstein (w/egg) and a Jägerschnitzel (w/shrooms).

I think I'll chime in with a Pizza, Northern-Germany-style, and use some fresh fish, cream, apples and onions. But it'll have to wait until the weekend.

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

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Offline fazzari

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Re: August 2009 Monthly Challenge: "German"
« Reply #7 on: August 12, 2009, 07:41:41 PM »
I used a piece of baguette dough that I let set out at room temp for 6 hours.  The pie is topped with mustard sauce, mozzarella, sauerkraut and german sausage.  Pizza was tasty!!
John


Offline Bill/SFNM

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Re: August 2009 Monthly Challenge: "German"
« Reply #8 on: August 14, 2009, 02:36:12 PM »
OK, here is my entry for German "Pizza Schnitzel". I started with a beautiful slice of bavette, pounded the heck out of it to make it paper thin. Then breaded and fried and used to top a pie. I did two versions: one with just the meat and cheese and another with a layer of tomato sauce beneath the meat and cheese.

Both were OK, nothing special, certainly not in the "whole greater than sum of the parts" that is characteristic of great pizza. The one with tomato was definitely better, but more influenced by Parma rather than Germany. Both pies lacked a balance or harmony; perhaps a different ratio of toppings would have helped, but I don't think I'm going to invest the effort to find out. The plan was to add a fried egg on top, but my wife, who was going to fry the eggs while I baked the pie, had a more pressing matter to attend to. I don't think it would have added much.

But I had fun  in the planning and execution, even if the consumption was less than satisfactory.
 

Offline DKM

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Re: August 2009 Monthly Challenge: "German"
« Reply #9 on: August 14, 2009, 10:51:41 PM »

But I had fun in the planning and execution, even if the consumption was less than satisfactory.
 

That's a shame.  It looked good, but I have certainly tried things that sounded good but the results....
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Offline bk

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Re: August 2009 Monthly Challenge: "German"
« Reply #10 on: August 16, 2009, 06:45:52 PM »
Here is another Bratwurst pie!

Spicy mustard sauce, Sauerkraut, home made Bratwurst and Red Onions.
_____________________

Brian

Offline Bill/SFNM

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Re: August 2009 Monthly Challenge: "German"
« Reply #11 on: August 18, 2009, 08:25:33 AM »
Just for yucks, here is a little video on the making of the schnitzel pie:

<a href="http://www.youtube.com/watch?v=W_qVBmwCsro" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=W_qVBmwCsro</a>



Offline norma427

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Re: August 2009 Monthly Challenge: "German"
« Reply #12 on: August 31, 2009, 12:03:34 AM »
Although I didn't make this recipe, I thought it sounded great.  Since I live in Pa. Dutch Country this recipe was in the newspaper today.  Anyone ever hear of chicken schnitzel for a pizza?
Here is the recipe.

 STEPHEN KOPFINGER, Sunday Best


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My friend Jud Spangler, who used to live here but now lives in West Chester, has always been a great cook, even in his bachelor days. Because he and his wife, Eva, live only an hour from Lancaster, a trip to the Spangler kitchen is still an easy culinary getaway.

Jud and Eva both cook, and I have benefited — maybe not caloriewise — from their many experimentations. Eva concocted this recipe for Chicken Schnitzel, below, and I have informed them I am now officially overdue for dinner at their place. Are you reading this, guys?

CHICKEN SCHNITZEL

For the chicken:
3 to 4 pieces boneless chicken breast, pounded thinly

Pan-searing flour, as needed, to lightly coat chicken

2 eggs, for wash

1 cup seasoned bread crumbs

1 or 2 tablespoons olive oil, enough to coat pan

Coat chicken lightly in flour.

Break eggs in a separate bowl and whisk; cover chicken with egg wash. Roll in bread crumbs.

Sauté the chicken in olive oil over medium heat; brown each side, 2 to 3 minutes a side, depending on thickness. Use more oil if needed to keep from sticking.

Set aside on a plate when finished and cover to keep warm.

For schnitzel dressing:
1 clove garlic, finely chopped

1 shallot, finely chopped

˝ sweet yellow onion, finely chopped

1 tablespoon olive oil

Pats of butter, to taste

1 cup cooking sherry or white wine

˝ cup chicken stock

1 lemon wedge

In the same pan as you cooked the chicken, sauté the garlic, shallot and onion in the olive oil and butter over medium heat.

When browned, pour in the cup of sherry or wine; add the chicken stock and bring to a boil, scraping the pan and mixing it until reduced by about a half.
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