Bavarian Seasonings – A Simple German Dinner

Bavarian Seasonings – A Simple German Dinner

IMG_7672IMG_7665

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.

IMG_7669IMG_7686IMG_7648

Cherry Jam

Cherry Jam

IMG_7623IMG_7600IMG_7599IMG_7621

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.

Thomas Keller’s Scrambled Eggs

Thomas Keller’s Scrambled Eggs

IMG_7439IMG_7436

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

IMG_7300IMG_7309IMG_7312IMG_7255IMG_7259IMG_7268IMG_7275IMG_7282IMG_7294

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

IMG_7037IMG_7030IMG_6978IMG_6983IMG_6993IMG_7010IMG_6995IMG_7008IMG_7020IMG_7023IMG_7026IMG_7037

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

IMG_6836IMG_6780

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

Tuna Fish Sandwich

Tuna Fish Sandwich

IMG_6762

In my previous blog post, I explained that when my mother attended school, we survived on ramen, tuna fish sandwiches, and milk. This is how my tuna fish sandwich appears after 30 years. Toasted day old sourdough is firm. If I had fresh sourdough, I would probably avoid the toaster. When the bread is crusty, the tuna falls out of the sandwich because hands cannot squeeze the bread around the filling. Nevertheless, this was great! I used white tuna, mayonnaise, and homemade sourdough bread. Thomas Keller’s sourdough recipe is exciting because it uses a lot of liquid levain [1][2]. The bread is tangy. After 2 weeks the levain has an exciting tangy flavor mixed with alcohol. I am ready to make something to drink! This is my favorite bread.

I have levain in the refrigerator and the freezer. To use the levain in the refrigerator, I put it on top of the refrigerator overnight, and then I feed it twice. This process requires about 36 hours. I put the levain in the refrigerator after about 2 hours after making it. I put the levain in the freezer after 12 hours of fermentation. This routine does not offend my current schedule. If I keep my levain alive, I will have to periodically replace the levain in the freezer with levain from the refrigerator. There is a section in the Bouchon Bakery cookbook that may suggest that levain is completely mature after 2 weeks. This means that there is no reason to replace my levain in the freezer. Maybe I will replace the levain in the freezer to avoid freezer burn.