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Gourmet Chef Recipes - January 26, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate German cuisine with 3 delicious recipes.

Print and Prepare !!!
 

Cabbage Soup
 
 
 
Ingredients -
 
4 Slices Bacon, Thick, Diced
2 Onions, Sliced
1 Turnip, Sliced
2 Carrots, Diced
2 Potatoes, Cubed
1 Head Green Cabbage, shredded
4 cup Chicken Stock Or Bouillon
2 cup Water
6 Sprigs Parsley *
1 Bay Leaf *
 
Preparation:
 
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup bowls and garnish with parmesan cheese.
 
 

Pork Cutlets
 
 
 
Ingredients -
 
1 pound Boneless Pork or Veal Cutlets
2 Eggs, beaten
1/2 cup Bread Crumbs
Oil
2 ounces Bacon, diced
4 ounces Onions, chopped
8 ounces Mushrooms, sliced
1 tablespoons Tomato Paste
1/2 cup Water
1/2 cup Dry Wine
dash of Thyme
Pepper
Salt
1/2 teaspoon Paprika
1 tablespoon Parsley
2 tablespoons Sour Cream
 
Preparation:
 

Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.

Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.
 
 

German Chocolate Cake
 
 
 
Ingredients -
 
4 ounce German Sweet Chocolate
1/2 cup boiling Water
1 cup Butter
2 cups Sugar
4 Egg Yolks
4 Egg Whites, stiffly beaten
1 teaspoons Vanilla
2 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Buttermilk
 
Preparation:
 
Melt chocolate in boiling water. Cream butter and sugar until
fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients
alternately with buttermilk. Fold in egg whites. Pour into
three 9" pans, lined on bottoms with wax paper. Bake at 350 for
30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving
sides unfrosted.


Coconut Pecan Filling and Frosting


Ingredients:

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans


Preparation:

Combine all except coconut and pecans in a saucepan. Cook
over medium heat, stirring constantly, about 12 minutes.
When mixture thickens, remove from heat. Stir in coconut
and pecans. Cool until spreadable.