Bavarian Seasonings – A Simple German Dinner

Bavarian Seasonings – A Simple German Dinner

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This was exciting. Bratwurst, caramelized onions with Bavarian seasonings, and polenta (grits) with butter and gruyere. The caramelized onions were very very good! The Bavarian seasonings from Penzeys are a mixture of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. I grilled the sausages. There was a medicinal flavor in the polenta because I used iodized salt. The flavor of butter and gruyere on polenta is great! The mustard was not necessary because the flavor of these bratwursts was exciting.

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Cherry Jam

Cherry Jam

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I have a category dedicated to learning how to make jam. The basic idea is to heat fruit and sugar in a saucepan. Some fruits do not contain a lot of “gelatin.” Apples have a lot of pectin. Pectin is the gelatin in fruit. When in doubt, add an apple to the jam. This jam was made with 5 cups of cherries, 1 cup of sugar, and 1 apple. After boiling the mixture, I simmered it for about 40 minutes. A lot of foam will float on top of the jam when the heat should be lowered to someplace between low and medium-low.

This is low-sugar jam. The flavor is not intense. Low-sugar jams should not be associated with diabetes or special diets. Low-sugar jams are pleasing on things that are already sweet. They are also more expensive because more fruit is required to make an equal amount of high-sugar jam. The flavor of this jam on sourdough with butter is great. The cherries have a complex flavor that is very pleasing. I used unsalted butter.

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

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Note: 1) Thomas Keller puts salt and pepper on the lettuce in some salads; I put salt and pepper over the lettuce, and I did not put any salt and pepper in the vinaigrette

I have always thought that having a square slice of bread would be exciting. Today I fulfilled another dream. I made sourdough bread in a Pullman loaf pan. These sandwiches were exciting. I washed the lettuce with a salad spinner, and I cut the egg with an egg slicer. My family had kitchen gadgets from my great grandmother’s kitchen. The flavor and texture of a sliced egg in a salad was great. Thomas Keller makes hard boiled eggs by putting them in a saucepan of cool water and cooking them for 7 minutes once the water simmers. The salad dressing was made with equal parts sherry wine vinegar and red wine vinegar that I combined with canola oil. I used 2 tablespoons of each vinegar and 1/2 cup of oil. The sandwiches were seasoned with Penzeys’ Sandwich Sprinkle.

(Tuna Fish On Slices From A) Pullman Loaf Of Sourdough

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Gadgets: A Salad Spinner And An Egg Slicer

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Thomas Keller’s Scrambled Eggs

Thomas Keller’s Scrambled Eggs

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These scrambled eggs are the best! The flavor of these eggs was great. I was able to savor the important flavor of eggs from the beginning to the end. I attempted to make these recently in a previous blog post, but I needed some experience. My current technique is to add a pinch of salt, and to permit the eggs to set similarly to an omelet before I break them apart with a whisk. After breaking them apart with a whisk, I used a spatula to move the eggs around the pan. Just before removing the eggs from the burner, I added sour cream. I waited for a moment to heat the sour cream and to remove some moisture.

Download The Recipe (DO NOT USE 1 TEASPOON OF SALT, 1 PINCH IS PROBABLY SUFFICIENT):

Thomas Keller’s Scrambled Eggs

Thomas Keller’s Croque Madame

Thomas Keller’s Croque Madame

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Thomas Keller is the very best! This sandwich is my new favorite sandwich. The familiar flavors in this sandwich are intense and very satisfying. Mornay made with gruyere has a very pleasing flavor. This would be a great introduction to French cuisine. I am very happy that during the past 7 months I have used this blog to have the experience and knowledge to make food this exciting.

In the video for making a croque madame, Thomas Keller makes a Pullman loaf [1][2] of brioche. The recipe in the Bouchon Bakery cookbook for making a Pullman loaf is not a brioche recipe.  I used a recipe for brioche (Nanterre [1][2]) from this book.  The loaf that I made was a perfect size for making sandwiches. I will probably have to increase the proportions by 1.5 to make a Pullman loaf. The ad hoc cookbook may also have a recipe for making a loaf of brioche.

The ham is black forest ham. I cooked the egg by heating the pan over medium until some butter melted, and then I added the eggs, and then I changed the heat to low after covering the pan with a lid. After using a thermometer while baking bread, someone can know how many minutes to bake bread using their equipment.

Download The Recipe:

Thomas Keller’s Croque Madame

The Richest Mac & Cheese Without The Biggest Price

Emily’s Famous Hash Browns And Thomas Keller’s Scrambled Eggs

Emily’s Famous Hash Browns And Thomas Keller’s Scrambled Eggs

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Note: 1) after putting salt on the potatoes, let them stand for 5 minutes to remove water from the potatoes, 2) remove the hash brown from the oil with a spatula, put it on a plate, cover it with a different plate, flip the plates over, use the spatula to return the hash brown to the oil, 3) I used the heat between medium and medium-high, 4) consider only frying the hash brown for 7 minutes on each side, 4) bacon does not stick to the bottom of a pan when it is fried in oil, 5) this small bâtard was made by cutting a baguette flattened by hand in half, and then stacking the dough, and flattening the pieces together before shaping the bâtard (see my blog post Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques)

This is similar to how American people ate when I was young. I knew people that liked their bacon crisp, or their eggs medium. Where is the coffee? I went to a restaurant every Saturday morning with my father and grandmother for several years. This is how breakfast appears now!

Emily’s Famous Hash Browns are very flavorful. I like these a lot! She adds onion, flour, and salt to grated potatoes. Since I already “mastered” cooking grated potatoes in my blog posts on rösti, I changed the recipe to make things more convenient for myself. I used 2 pounds of potatoes, and 1/2 of a medium sized yellow onion. After grating and rinsing the raw grated potatoes, I drained them and mixed them with 1 tablespoon of table salt. Much of this salt is removed when someone squeezes the water from the potatoes. These are the techniques I discovered while making rösti. Finally, I fried Emily’s hash browns in corn oil for 8 minutes on each side and then I baked them for 15 minutes in a 400°F/205°C oven. I chose this temperature because I had just removed fresh French bread from the oven.

Thomas Keller’s Scrambled Eggs recipe was a disaster. Someone must have made a mistake because the recipes in his books are usually very reliable. This recipe requires 1 teaspoon of salt. This was too much salt. The technique is to use a French sauce pan to scramble strained eggs. The strainer removes a lot of thick white protein. In his books, Thomas Keller may explain that this is the part of the egg that connects the yolk to the whites. He uses a zoological term to identify this exact part of the egg, but I would have to turn every page of more than one book to find the word. Once the eggs are creamy, he adds crème fraîche. I will have to do this again, because the results from making this recipe spontaneously are very different.

Download The Recipes:

Emily’s Famous Hash Browns

Thomas Keller’s Scrambled Eggs

Mole Perfection 2

Mole Perfection 2

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This mole is authentic, better than the best! The mole in blog post Mole Perfection 1 has the flavor of chocolate. This mole is sweet and instantly gratifying. In this recipe, I added a plantain, a banana, 1 Anaheim pepper, and 1 teaspoon of cinnamon. The mole must sit for a short amount of time for an undesirable flavor from the cinnamon to disappear. My next mole is going to include vanilla. Penzeys has vanilla beans and vanilla extract from Mexico. I will probably have to wait to use Mexican vanilla, but next week I will transform my “old ragout recipe” to make a third mole recipe! People should probably believe that this is genuine American food, or quintessential “New World” cuisine.

Download The Recipes:

Mole Perfection 2