Euromaxx | A la carte: Meat Pirogies from Sopot
This recipe comes to us from Jarek Bomba,head chef at the Taverna Sopocka.
Ingredients for the dough
340 g. flour
1 egg
approx. 125 ml lukewarm water
salt
Ingredients for the filling
350 grams cooked beef
1 medium-sized onion
40 grams butter or lard
2 tablespoons thick broth
salt,pepper
Preparation
Knead the dough. Divide it into two portions,one will not be used and should be covered.
Filling: Finely chop the onion and sautée until golden. Put the meat and the onion through the meat grinder. In a bowl,add 2 tablespoons of broth to the meat. Season with salt and pepper and mix well.
Roll out the dough not too thick and not too thin. Cut out circles of dough with a 7 cm radius. Put one spoonful of filling in each circle of dough. Fold the dough to cover the filling and press it together.
Now put the pirogies in boiling water. When they float to the surface,let them boil another 3 minutes. Then place them on a plate and ladle the sauce over them.
Zurek
Ingredients
150 grams raw veal sausage
100 grams smoked sausage
1 to 1.5 bottles of kvast (Polish sauce that can be bought readymade)
porchini mushrooms
2 cloves of garlic
bay leaves
marjoram
pimento
thick cream
2 boiled eggs
salt
pepper
Preparation
Add a fried,sliced veal sausage and a chopped smoked sausage to 0.5 l beef bouillon. Add the bay leaves,pimento,and mushrooms. Boil for 15 minutes,then season with salt and pepper. Add the kvast and stir well.
Add the cream and the garlic and season with salt and pepper again to taste. Serve the soup with boiled eggs.
Jacques Pépin's Coffee-Soaked Pears | KQED
In this episode of Today's Gourmet, Jacques Pépin makes striped bass, veal chops, veggie burgers from scratch, and an espresso pear dessert. Learn some of Jacques' tricks for cleaning fish, cutting a veal rack, peeling pears, and more.
In This Episode:
00:00 Striped bass with leek recipe
4:34 How to cut down a rack of veal
7:16 How to make veal chops
7:54 Veggie burgers made with grits and vegetables
18:40 Coffee-soaked pear dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 10, 1992. Special Guests
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Jacques Pépin's Seared Halibut in Rice Paper Roll Recipe | KQED
Fish recipes take center stage In this week's episode of Today's Gourmet with Jacques Pépin. Jacques kicks off this feast from the sea with a fennel salad topped with cured salmon and black mustard seeds. For the main course, Jacques prepares seared halibut in rice paper fish rolls. A roasted eggplant and tomato gratin rounds out the meal. For dessert, Jacques serves simple blackberries in a yogurt-based sauce.
Along the way, Jacques shares kitchen tips and tricks, including how to cure salmon with salt and sugar and saran wrap.
In This Episode:
00:00: Fennel salad recipe
1:54 How to cure salmon
5:53 Seared halibut in rice paper recipe
8:57 Garlic soy sauce marinade recipe
10:11 Roasted eggplant gratin recipe
18:35 Blackberry dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 311, 1994. Exotic Seafood
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #fishroll #recipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes
Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added, i.e. gingerbread.
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Wiener Schnitzel: A German Food From Vienna?
From the region of Bavaria and throughout the Swiss-Austrian Alps hails a culinary treasure known as Wiener Schnitzel. Wiener Schnitzel, meaning Viennese cutlet in German, is always made with veal cutlets but you can use other meats as well such as chicken or pork. In that case, however, it would no longer be considered Wiener Schnitzel, but just Schnitzel. Join us as we dive into this incredible dish with a rich tradition and history in German/Austrian culture.
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Recipe inspiration
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Timestamps:
0:00 Intro
0:32 Inspiration / Oktoberfest
1:26 Telemarketers are the worst
2:10 Etymology & Origins of Wiener Schnitzel
3:17 Frying the Schnitzel
4:55 How long was that there?
5:35 Mashed Potatoes
6:43 Benefits of using a ricer
7:19 Pro parenting tip
7:36 Divine asparagus
8:07 Final plating
8:39 Eat all of it
9:28 It's a wrap
9:47 Send us your holiday recipe wishes
10:26 Keep it exclusive / don't subscribe
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Head Chef: Lucas Palonen
Sous Chef: Laura Palonen
Video/Editing: Samu Palonen
German Food and Recipes—Once Upon a Pesto
What do you know about food in Germany, specifically the state of Bavaria? In this Q&A with Benjamin Hillebrand, I uncover some of the best German and Bavarian food and recipes. Benjamin and I met on Instagram, sharing a passion for food, cooking, and social media content. He lives and breathes Bavarian life, and his YouTube cooking channel, Der Bayerische Koch, is full of delicious and entertaining recipes.
Join Benjamin and me in this question and answer session, and post questions of your own in the comments.
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