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Monday Meal Review: Austria

This is the 10th meal in my personal challenge to cook one meal from every country in the world.

We planned on eating our Austrian Global Table over candlelight.

As a new parent, I’m learning to improvise.

As you know, we have a 9-month old. With just the two of us juggling our little sweetheart, there was no way we could get our meal done, take pictures, feed her dinner, nurse her, put her to bed, and fit “romantic dinner” into all of that. So, to make things “easier” we ate our meal with little miss adorable, and saved dessert for after her bedtime.

I highly recommend this technique for new parents.

Perhaps our date wasn’t typical “dinner and a movie,” but it sure was romantic. After a nice family diner, my husband and I ate our dessert (chocolate Sachertorte and Viennese Hot Cocoa) on the back patio, under the stars. As we ate, we read love poems to each other. Even the low hiss of the baby monitor didn’t drown out the moment. I know, I know… “Barf.”  But, really, we loved our date night. Sorry if the romance makes your tummy turn upside down!

Sauteed Green Beans with Speck [Recipe]

 

Green beans speck

What I like most about this dish:

Making green beans with speck is easy, even on a busy night – certainly no harder than making green beans with bacon. This five minute dish made me feel great because it was easy and (bonus) it was Austrian!

Going to an international potluck, but don’t like to cook much? This might be the dish for you!

What I like least about this dish:

I thought that the speck would be a little fattier (like bacon), however speck is dry-aged prosciutto. The result? The green beans did not absorb much flavor from the speck and barely tasted of ham. I would suggest cooking the speck in olive oil or butter to disperse the flavor and add richness to this dish. Unless you are on a diet. Then these are perfect.

Wiener Schnitzel [Recipe]

 

Wiener Schniztel

What I like most about this dish:

Other than saying the name? I really love the taste of home-fried pork in homemade breading. With none of the greasy, sick-to-my-stomach, fair-food feeling, I ate homemade Wiener Schnitzel with zero guilt. This dish also made my husband happy. I suppose he wouldn’t be a true Oklahoman if he didn’t love a good piece of fried pork.

This is another great recipe that makes hostesses look like heroes – the pork is breaded at least an hour before frying, meaning the eggy-breading-dish- mess is gone long before guests actually arrive.

What I like least about this dish:

Not much. Wiener Schnitzel tastes great and is universally appealing. Just make sure to serve with a wedge of lemon or some horseradish mustard to brighten up the dish.

Baked Austrian Kas Nocken with caramelized onion and Gruyère cheese [Recipe]

KasNocken

What I like most about this dish:

Pasta with caramelized onion and melted Gruyère? Yes, please! This dish is ultimate comfort food. The Austrian friend I spoke to this week said “perfect after skiing food.”

I spent several days dreaming of what this dish would taste like and, somehow, Kas Nocken still surpassed my expectations.

What I like least about this dish:

Figuring out how to make Nocken/Spaetzle can be a little overwhelming at first. Check out my techniques to get a good idea of what you are getting into. At the end of the day the result is totally worth it!

Viennese Hot Chocolate [Recipe]

Austrian cocoa is great with wafer cookies

What I like most about this dish:

I’m a big fan of hot chocolate. Add a big dollop of whipped cream and you’ve got my attention. Adding Brandy is a nice option for adults, giving the drink depth and a bit of a spike.

What I like least about this dish:

Combining the egg yolk with the hot milk mixture requires a fine touch or you’ll end up with scrambled egg in your hot cocoa. I know, I had to make the cocoa twice. To avoid my mistake, add a little hot milk to the yolk, and then return the mixture to the pot. This tempers the eggs.

Don’t want to deal with the egg yolk? The cocoa is very good, even without the yolk!

Sacher-torte [Recipe]

 

Sacher Torte, chocolate happiness

What I like most about this dish:

This traditional chocolate cake glistens under a silky layer of chocolate. Beautiful! The apricot jam keeps the dessert bright. Great date night dessert.

What I like least about this dish:

I liked this cake but I had to make it twice. Why? Because I didn’t whip the eggs long enough or fast enough to create enough lift for the cake to rise in the oven. Without any leavening, this is the only way the cake will rise. Lesson learned! Please learn from my mistakes and avoid making the cake a second time.

Ava’s Corner:

I’m so glad we ate dinner with Ava. She got to try her first caramelized onion. Oh boy! She LOVED the sweet oniony goodness. She is her mother’s daughter after all! She also ate some of the pork (breading removed) and probably put away an ounce or two. Wonderful! Even when she got full, she opened her mouth like a baby bird for that onion. 🙂

 

Austrian Chocolate Tart with Apricot Jam | Sacher-torte

Take a bite! Yum 🙂

Serves 8-10

When made properly, Sacher-torte is enrobed in a silky, smooth layer of chocolate ganache. This cake will satisfy any sweet tooth. I made sure to make enough glaze that even the novice decorator will be able to coat the entire cake.

Please note: This is *not* the same recipe as published in my upcoming article in AFAR Magazine. The technique is totally different.

Ingredients:

For the cake:

1/2 stick butter, melted
3/4 cup flour
1/4 cup dutch-processed cocoa
1/4 tsp salt
6 large eggs
1 cup sugar
1 1/2 tsp vanilla extract

1 1/2 cup apricot preserves (chunk-free, or strained)

For the glaze:

1 cup heavy cream
4 Tbsp light corn syrup
8 ounces semi-sweet chocolate
1 tsp vanilla extract

Method:

For the Cake:

1. Preheat the oven to 350F. Grease a 10″ round springform pan. Add a circle of parchment paper to the bottom.

2. In a small bowl, sift together the flour, cocoa, and salt.

NOTE: You really need to sift them together, making them light and fluffy. Sponge cakes rely on every possible step to be as airy as possible.

3. Prepare a double boiler with simmering water and the bowl of your mixer on top. Add the eggs and sugar to the bowl and whisk over the simmering water until warm (about 110F).

Eggs and sugar provide most of the aeration for the sacher-torte

Double boiler

4. Remove from heat and place on mixer base. Using whip attachment, beat on medium-high (#10 on a cuisinart mixer) for 8 minutes, or until a thick ribbon is formed and holds its shape for several seconds after falling from the beaters. THIS STEP IS CRITICAL (see photos of cake properly aerated versus not). Add vanilla extract in the last few seconds.

Egg foam after whipping for 8 minutes

Left: properly aerated; Right: not whipped on high enough speed

5. In a small bowl, combine melted butter with one cup of batter. Set aside.

6. Add flour mixture to batter, whisking slowly until just barely combined. Gently stir in the melted butter mixture.

7. Before the batter has a chance to deflate, gently pour into the prepared springform pan.  Smooth the top and bake for about 35 minutes.

Be gentle, so as to not deflate your batter

Assembly:

1. Place a wire rack on a cookie sheet. When cool enough to work with, flip cake upside down onto wire rack. Cut cake along the equator into 2 even discs.

Slicing cake in half (this is the flat cake, that wasn’t properly aerated)

2. Next make a cake and jam sandwich, using half the jam. (Lift off the cake top. Spread filling on the cake bottom and put top back on.)

Apricot jam covering the cake, and between the layers

3. Spread remaining jam on top of the cake. Let extra spill over the sides.

4. Refrigerate about 30 minutes, or until the jam is set. Meanwhile prepare the glaze (see below)

5. Pour glaze over the cake. Using a spatula, spread evenly over top and sides. Refrigerate at least an hour, or as much as 48 hours.

Pour the glaze over the cake, letting it drip down the sides

Chocolate Glaze

For the glaze:

1. Simmer cream with corn syrup. Remove from heat and add chocolate. Without stirring, cover and let sit about 10 minutes.

Chocolate melts slowly into the cream, making a smooth ganache

2. Add vanilla extract. Stir until smooth and glossy. Cool until lukewarm and the consistency thickens to that of honey.

 

Austrian Chocolate Tart with Apricot Jam | Sacher-torte
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
"When made properly, Sacher-torte is enrobed in a silky, smooth layer of chocolate ganache. This cake will satisfy any sweet tooth. I made sure to make enough glaze that even the novice decorator will be able to coat the entire cake. Please note: This is *not* the same recipe as published in my upcoming article in AFAR Magazine. The technique is totally different."
Servings Prep Time
8 to 10 people 30 minutes
Cook Time Passive Time
40 minutes 90 minutes
Servings Prep Time
8 to 10 people 30 minutes
Cook Time Passive Time
40 minutes 90 minutes
Austrian Chocolate Tart with Apricot Jam | Sacher-torte
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
"When made properly, Sacher-torte is enrobed in a silky, smooth layer of chocolate ganache. This cake will satisfy any sweet tooth. I made sure to make enough glaze that even the novice decorator will be able to coat the entire cake. Please note: This is *not* the same recipe as published in my upcoming article in AFAR Magazine. The technique is totally different."
Servings Prep Time
8 to 10 people 30 minutes
Cook Time Passive Time
40 minutes 90 minutes
Servings Prep Time
8 to 10 people 30 minutes
Cook Time Passive Time
40 minutes 90 minutes
Ingredients
For the cake
  • 1/2 stick butter , melted
  • 3/4 cup all-purpose flour
  • 1/4 cup dutch-processed cocoa powder
  • 6 large eggs
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup apricot jam (chunk-fee, or strained)
For the glaze
  • 1 cup heavy cream
  • 4 Tbsp light corn syrup
  • 8 oz semi-sweet chocolate
  • 1 tsp vanilla extract
Servings: people
Units:
Instructions
  1. Preheat the oven to 350F. Grease a 10" round springform pan. Add a circle of parchment paper to the bottom.
  2. In a small bowl, sift together the flour, cocoa, and salt. NOTE: You really need to sift them together, making them light and fluffy. Sponge cakes rely on every possible step to be as airy as possible.
  3. Prepare a double boiler with simmering water and the bowl of your mixer on top. Ad the eggs and sugar to the bowl and whisk over the simmering water until warm (about 110F.)
  4. Remove from heat and place on mixer base. Using whip attachment, beat on medium-high (#10 on a cuisinart mixer) for 8 minutes, or until a thick ribbon is formed and holds its shape for several seconds after falling from the beaters. THIS STEP IS CRITICAL (see photos of cake properly aerated versus not). Add vanilla extract in the last few seconds.
  5. In a small bowl, combine melted butter with one cup of batter. Set aside.
  6. Add flour mixture to batter, whisking slowly until just barely combined. Gently stir in the melted butter mixture.
  7. Before the batter has a chance to deflate, gently pour into the prepared springform pan. Smooth the top and bake for about 35 minutes.
Assembly
  1. Place a wire rack on a cookie sheet. When cool enough to work with, flip cake upside down onto wire rack. cut cake along the equator into 2 even discs.
  2. Next make a cake and jam sandwich, using half the jam. (Lift off the cake top. Spread filling on the cake bottom and put top back on).
  3. Spread remaining jam on top of the cake. Let extra spill over the sides.
  4. Refrigerate about 30 minutes, or until the jam is set. Meanwhile prepare the glaze (see below).
  5. Pour glaze over the cake. Using a spatula, spread evenly over top and sides. Refrigerate at least an hour, or as much as 48 hours.
For the glaze
  1. Simmer cream with corn syrup. Remove from heat and add chocolate. Without stirring, cover and let sit about 10 minutes.
  2. Add vanilla extract. Stir until smooth and glossy. Cool until lukewarm and the consistency thickens to that of honey.

Viennese Hot Chocolate

Serves 2-4

Viennese Hot Cocoa is so rich and tasty, you won’t need dessert. Perfect for a chilly night! Take care when adding the egg yolk to the hot liquid, you don’t want to make “scrambled egg cocoa.”

Ingredients:

2 cups milk
3 Tbsp unsweetened cocoa
3 Tbsp sugar
1 Tbsp raspberry brandy (or regular)
1 egg yolk

For whipping cream:

1/2 cup heavy cream
1 tsp vanilla extract
3 Tbsp powdered sugar

Method:

1. Whip the cream to soft peaks. Add vanilla and powdered sugar, and continue whipping to combine.

2. In a small saucepan, whisk together milk, cocoa, sugar, and brandy until combined. Heat over medium-low until barely simmering. Turn heat to low.

3. Place an egg yolk in a small bowl. Whisk a small ladle of the cocoa into the egg yolk, tempering it. Add yolk mixture to pot, whisking constantly until thickened. Do not let mixture boil or egg will scramble.

4. Serve cocoa in teacups or mugs with a dollop of whipped cream on top.

 

Viennese Hot Chocolate
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Viennese Hot Cocoa is so rich and tasty, you won’t need dessert. Perfect for a chilly night! Take care when adding the egg yolk to the hot liquid, you don’t want to make “scrambled egg cocoa.” The brandy is optional.
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Viennese Hot Chocolate
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Viennese Hot Cocoa is so rich and tasty, you won’t need dessert. Perfect for a chilly night! Take care when adding the egg yolk to the hot liquid, you don’t want to make “scrambled egg cocoa.” The brandy is optional.
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Ingredients
  • 2 cups milk
  • 3 Tbsp unsweetened cocoa powder
  • 3 Tbsp sugar
  • 1 Tbsp raspberry brandy - OR -
  • brandy
  • 1 egg yolk
For whipping cream
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 3 Tbsp powdered sugar
Servings: people
Units:
Instructions
  1. Whip the cream to soft peaks. Add vanilla and powdered sugar, and continue whipping to combine.
  2. In a small saucepan, whisk together milk, cocoa, sugar, and brandy until combined. Heat over medium-low until barely simmering. Turn heat to low.
  3. Place an egg yolk in a small bowl. Whisk a small ladle of the cocoa into the egg yolk, tempering it. Add yolk mixture to pot, whisking constantly until thickened. Do not let mixture boil or egg will scramble.
  4. Serve cocoa in teacups or mugs with a dollop of whipped cream on top.

Austrian Spaetzle with cheese and caramelized onion | KasNocken

Melted Gruyère takes this dish over the edge

Serves 2-3

This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.

Ingredients:

2 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups flour

1 Tbsp butter
1 onion, sliced thinly
1 cup shredded Gruyère cheese (or more to taste)

Method:

1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary.

2. Meanwhile, saute onion in butter until golden. Set aside.

Onion, before

Onion, after

2. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float.

The holes of a sieve are perfect for cooking Nocken (Austrian Spaetzle)

Floating Nocken

3. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan.

Just add cheese and stir!

4. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan.

Finished pan!

Austrian Spaetzle with cheese and caramelized onion | KasNocken
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Austrian Spaetzle with cheese and caramelized onion | KasNocken
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
  • 2 whole eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp butter
  • 1 onion , sliced thinly
  • 1 cup Gruyère , shredded (more as desired)
Servings: people
Units:
Instructions
  1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary.
  2. Meanwhile, saute onion in butter until golden. Set aside.
  3. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float.
  4. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan.
  5. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan.

Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein

This very large plate makes it hard to tell that this Wiener Schnitzle is about 8″ in diameter!

Serves 2

Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken.

Ingredients:

2 pork cutlets

1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
2 eggs
1/2 cup bread crumbs
1 tsp parsley
1 tsp paprika

olive oil
lemon slices

Method:

1. Place flour, salt and pepper in a dish. In another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika.  Whisk.

Dip pork into breadcrumbs, egg, and flour.

2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits  around the edges to prevent curling.

TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll  be ahead of the game.

Pork cutlet nearly doubles in width after being flattened with a mallet.

3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture.

Coated and ready to chill out for an hour.

4. Cover and refrigerate cutlets for at least an hour.

5. Heat olive oil in a large skillet over medium high. Saute cutlets for about 4 minutes per side, or until golden and cooked through.

Make sure the oil is hot and sizzles.

Almost diner time!

Almost Dinnertime!

6. Place cutlets in a warm oven or serve immediately with lemon slices.

 

Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken.
Servings
2 people
Servings
2 people
Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken.
Servings
2 people
Servings
2 people
Ingredients
  • 2 cutlets pork
  • 1/2 cup all-purpose
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1 tsp parsley
  • 1 tsp paprika
  • olive oil
  • lemon slices
Servings: people
Units:
Instructions
  1. Place flour, salt and pepper in a dish. in another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk.
  2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2" to 1/4" thick. Cut several small slits around the edges to prevent curling.
  3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture.
  4. Cover and refrigerate cutlets for at least an hour.
  5. Heat olive oil in a large skillet over medium high. Saute cutlets for about 4 minutes per side, or until golden and cooked through.
  6. Place cutlets in a warm oven or serve immediately with lemon slices.
Recipe Notes

TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game.

Green Beans with Speck | Schinkenspeck

Green Beans with Speck can be made ahead and heated in the oven right before serving.

Serves 2-4

Speck, technically called Schinkenspeck, is a dry aged prosciutto product. Bacon or ham can be substituted if your grocer does not carry this Austrian favorite. Enjoy Green Beans with Speck with chicken, fish, or pork

Ingredients:

1 lb of green beans
2 ounces schinkenspeck, minced

Method:

1. Simmer green beans in a large pot of salted water until just cooked. Drain and set aside.

Minced Speck adds ham flavor to the green beans.

2. Heat a large skillet over medium heat. Add speck and cook until the fat renders (much like bacon).

3. Add green beans and toss with speck. Serve hot.

 

Green Beans with Speck | Schinkenspeck
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Speck, technically called Schinkenspeck, is a dry aged prosciutto product. Bacon or ham can be substituted if your grocer does not carry this Austrian favorite. Enjoy Green Beans with Speck with chicken, fish, or pork
Servings Prep Time
2-4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 10 minutes
Cook Time
20 minutes
Green Beans with Speck | Schinkenspeck
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Speck, technically called Schinkenspeck, is a dry aged prosciutto product. Bacon or ham can be substituted if your grocer does not carry this Austrian favorite. Enjoy Green Beans with Speck with chicken, fish, or pork
Servings Prep Time
2-4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 10 minutes
Cook Time
20 minutes
Ingredients
  • 1 lb green beans
  • 2 oz schinkenspeck , minced - OR -
  • bacon
Servings: people
Units:
Instructions
  1. Simmer green beans in a large pot of salted water until just cooked. Drain and set aside.
  2. Heat a large skillet over medium heat. Add speck and cook until the fat renders (much like bacon).
  3. Add green beans and toss with speck.

Austrian Sacher Tortes and Farming (POLL)

About the Sacher Torte:

The Sacher Torte is shiny chocolate sponge cake layered with apricot jam from Austria. The cake was invented 175 years ago by 16-year old Franz Sacher. Many years later, his son opened the Sacher Hotel. You can still order this gorgeous cake from their web site.

They ship around the world! Go take a peek. Gosh, they are beautiful!

The cake was designed to impress the uber-rich, but word spread and various establishments tried to imitate the cake. Most famously, one copy cat resulted in a seven-year law suit between the Sacher Hotel and Demel’s Cafe. Sacher won and the rest is history.

Fun Farming Facts:

– Only 17% of the land is farmable (because of the mountains) but Austria grows more than 90% of its own food.

– Main produce includes apples, pears, plums, peaches, grapes, beets, corn, barley, potatoes, rye, and wheat.

– A local harvest ritual includes parading cows through town:

“Dairy farmers in part of Austria dress up their cows as a way of telling their neighbors they have had a good harvest. When harvest time is over, they make headdresses of flowers and put them on their cows.”

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Technique Thursday: How to make good Nocken (Austrian Spaetzle)

Kasnocken (Recipe) are small, “squiggly” pasta served with cheese and caramelized onion, essentially Austrian Mac and Cheese. This delicious “post-ski” comfort food can be made any number of ways, but I’ve done some research on proper technique.

The best KasNocken techniques keep the dough tender:

– Do not over-mix the dough or your Nocken will be tough. Just combine ingredients with your hand or a spoon until just mixed.

– Let the dough rest for 10-20 minutes after mixing. This gives time for the dough to relax and become more tender.

– Never boil the dough. Simmering keeps the dough… you guessed it… more tender.

What tool to use to make Nocken?

– You can push the dough through a $60 gadget

or a $3 colander

or the old fashioned way, with a cutting board and blade, like in this video (the second lady is FAST)

You decide. There are die-hard fans each method. Just remember that the end result is supposed to be imperfect. Afterall, the flavor attaches to those squigglies.

– The dough should be very thin, making it easy to pass through the holes. Bringing the noodles to your mouth should not be a weight lifting challenge.

Serving recommendations:

– Once cooked and drained, kasnocken is typically put in an oven-proof skillet. In the oven, melt cheese over the top and add caramelized onions.

– Serve Kasnocken directly out of the skillet.

Kasnocken Recipe (Nocken with Cheese, a.k.a. Austrian Spaetzle)

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Menu: Austria

When I wrote this menu, I was thinking of my husband. That’s why chocolate shows up twice. So why was I thinking of my husband? Because we’re due for a romantic date night. Ever since baby Ava was born, date nights have been at home. That doesn’t mean the date can’t be special, though.  I chose this menu because most of the meal is made ahead and just needs assembly at dinner time, leaving more time for socializing.

NOTE: I just had the fortunate opportunity to speak with an Austrian. As a result, I’ve made some changes to the menu, for authenticity purposes.

Sauteed Green Beans with Speck [Recipe]
Simple, yet delicious. Speck is dry cured smoked prosciutto and is used in many Austrian dishes.

Wiener Schnitzel [Recipe]
Breaded and fried pork cutlets. The cutlets are pounded very thin and cook very quickly.

Baked Austrian Kas Nocken with caramelized onion and Gruyère cheese [Recipe]
Nocken is Austrian’s version of Spaetzel. This homemade egg pasta is grated and dropped into boiling water. I’m told the secret is to make the Nocken thin. Kas means cheese.

Viennese Hot Chocolate [Recipe]
Rich and decadent, this hot chocolate is made with heavy cream and an egg yolk.

Sacher-torte [Recipe]
A decadent chocolate cake layered with apricot preserves

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About Austrian Food: land of ‘sausage-gobblers’?

“What did you call me?”

“Sausage-gobbler!”

“Why, I oughtta!!!”

“No, no! It’s a compliment in Austria!”

Austrians appreciate good, meaty, fried, stick-to-your-ribs-after-a-day-of-hiking-or-skiing food, followed by so-decadent-they-should-be-illegal pastries and desserts.

True, modern Austrians trend towards eating a more healthy, low-fat diet. However, traditional Austrian diners are affectionately referred to as Wurstfressers (sausage-gobblers). Wurstfressers are Austrians who enjoy so much of the country’s high-fat meaty, fried foods that they get huge pot-bellies.

Austrians typically eat a prodigious amount of delicious but rather unhealthy fare, rich with meats, cheeses, potatoes, and dumplings, which makes the Austrian dinner table a delight but which also contributes to a high national incidence of heart disease and other diet-related health problems.

Source: Austria, Alan Allport

The most popular meat dishes in Austria include weiner schnitzel (breaded and fried pork or veal), Backhendl (fried chicken), Zwiebelrostbraten (roast beef smothered in fried onions), and Tafelspitz (boiled beef in horshradish). Meat is usually served with potatoes or dumplings. Popular vegetables include cabbage and sauerkraut.

Bacon, referred to as “speck,” is used in many dishes as a salty/spicy element. This certainly contributes to the high incidence of heart disease in Austria.

Hunting for game is a popular pastime in Austria thanks to the incredible land:

– 75% of Austria is Alpine mountain.
– More than 66% of Austria is meadow and woodland, making the it the most densely forested nation in central Europe.
– There are more than 35,000 miles of hiking trails.

More interested in sweets?

Austria does not dissapoint when it comes to sweets. The three most famous desserts are the infamous Sachertorte (the Sacher Hotel’s rich chocolate cake with apricot filling – the original, secret recipe is so protected, its been the subject of a famous lawsuit!), Linzertorte (almond shortbread with jam and lattice top – named after the town of Linzer), and Apple Strudel (apple and raisin filled pastry). Enjoy any of these desserts with a good cup of coffee and you’ll be living the Austrian café lifestyle!

Yum, I’m looking forward to this week’s Austrian Global Table!

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Monday Meal Review: Australian Barbie

This is meal #9 in my personal challenge to eat one meal from every country in the world.

“What’s wrong?” I asked.

For the third time Keith waved his hand over $50 dollars worth of kangaroo meat to feel the grill.

“I don’t know why the grill isn’t hot,” he muttered, “It’s just warm. It won’t get hot. The grill should be hot. I think it’s out of gas.”

I looked over at our friends who were expecting their first taste of kangaroo any minute. A few glanced back at me. I felt my neck get hot and repressed the urge to get mad. The grill had not even been on 10 minutes.

The irony? For the last three days Keith and I had this exact conversation at least five times:

Me: “Do we have enough gas for the grill?”

Keith: “I don’t know.”

Me: “We’re having 15 people over. We’re going to use a lot of gas.”

Keith: “Yeah.”

Me: “You don’t think we need any gas?”

Keith: “Yeah. Maybe.”

Hosting tip of the week: Never be caught with your grill down. Always have an extra tank of gas handy, especially when having a large group of hungry bikers to your home. IF you should ever be caught with your grill down, be sure to make fun of the person who caused the problem to keep your mood up. And pass out more beer while someone goes to get the gas.

Thank goodness the kangaroo survived the incident.

Kangaroo Bites: [Recipe]

Great conversation piece and appetizer

What I liked most about this dish:

Despite the gas fiasco, the kangaroo bites were especially tender. Perhaps this was thanks to the low, slow heat they got from our sputtering gas grill. Does this mean I am supposed to thank my husband for letting us run out of gas? How ironic!

Some of our friends thought the kangaroo tasted like duck; the meat tasted exactly like steak to me. I was pleasantly surprised how much everyone enjoyed them. A big conversation dish, easy to serve to a big group due to the kabob format, and quick to cook (making them an ideal appetizer).

What I liked least about this dish:

At $19.99/lb, these kabobs are not cheap. If you’ve got the cash, and you live in Tulsa, head down to Harvard Meats. Just call ahead and make sure they have some in stock.

Bratwurst:

What I liked most about this dish:

Easy, easy, easy. Throw bratwurst on a hot grill and you’ve got good eats in about 25 minutes. Here’s a recipe for great grilled bratwurst. If you have burgers and a lot of other food at your barbecue, you don’t need a brat for each person. I would do about 1 brat for every 2 people.

What I liked least about this dish:

The brand of brats we bought were loaded with salt. I guess it would be okay if I had just done a bunch of exercise and needed to replace some sweat.

Aussie Burgers: [Recipe]

A whole lot of burger!

What I liked most about this dish:

I enjoyed trying something different on top of my burger for a change. Most interesting was the pineapple. I loved the fresh juicy fruit. The pickled beetroot slices were pretty good too. I liked the bacon, cheese, and egg the most.

My favorite part of the Aussie Burgers was watching egg run down everyone’s burger onto their hands. Oh, and I got a friend to read the recipe, telling everyone how to assemble their burger.

What I liked least about this dish:

Personally, I would prefer to eat just a few select toppings. I felt like I was eating a big buffet in each bite. However, the unusual variety of toppings made burger assembly fun for our guests.

Damper: [Recipe]

Bake damper a few hours ahead and warm up in the oven when your guests arrive.

What I liked most about this dish:

Damper is dense and surprisingly biscuit-like (considering there is no butter in the recipe). The bread gets huge points for simplicity and was a big hit with some of our carb crazy friends. I liked it and would make it again for a quick breakfast treat.

What I liked least about this dish:

The original recipe was too salty for me, so I adjusted the recipe. The recipe I published should work fine.

Ava’s Corner:

Ava got to try kangaroo this weekend. I gave her the littlest piece and she kept sticking out her tongue, trying to shake the eat meat off. It was too funny. After offering it to her for the third time, with the same results, I gave up and served her some of her regular food… homemade puree of chicken, broccoli, and corn.

Pot Luck Extras:

This barbecue made me a pot luck junkie. I loved trying everyone’s food. I loved not having to make everything or spend an entire paycheck on one meal. I also loved how much more fun potlucks are for the guests! They all had something to talk about (how did you make this? Was it hard? I’d love a copy of the recipe… etc) and you could tell they were proud that they had gone Global Table style and made some genuine Aussie food.

There were tons of dishes and I was not able to get pictures of everything… but here are a few highlights:

Lamingtons

Lamingtons are cake covered in chocolate and coconut

Golden cake inside Lamingtons!

Pavlova

Crunchy meringue on the outside, soft as marshmallow on the inside. Pavlova is sweet and tasty.

Bacon-wrapped Potatoes

Bacon-wrapped potatoes can also be made ahead and reheated for serving.

Deviled Eggs

Some Australians like their deviled eggs with relish in them.

As you can see, we ate like kings and queens this weekend! I’d like to thank EVERYONE who made something. I loved all the food, great work!


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