Cooking any dish, plain or fancy, is easier and more fun if you are familiar with its ingredients and the method of preparation.  German cooking makes use of some ingredients that you may not know.  Sometimes special cookware is also used, although the recipes in my recipe file can easily be prepared with ordinary utensils and pans.  Once you have picked out a recipe to try, read through it frorm beginning to end.

  

Donna and I were blessed to experience the wonderful tastes of the country.  The foods of Germany are unique in their substance and preparation.  Having lived in Kaiserslautern for seven years we spent time each week enjoying the fine foods of the different regions in and around the entire country.

We explored the wine country and enjoyed the times of the Oktoberfest.  Although we certainly enjoy both the many types of sausages and the sauerkraut there is much more to German Cuisine that this.

German chefs are master soup makers and bakers.  The soups are rich and hearty.  The breads are heavy and tasty.  Our favorite bread was the simple German brochen or hard crust roll.  It is used for everything from a Wurst Bun to the meals bread plate served with butter.

Germans are meat eaters and their main meal of the day is heavy with meat.  I am particularly fond of the Schweinhaxen (Pork Hock) and Schnitzel of all types.  A favorite is the wiener schnitzel. Wiener schnitzel is traditionally prepared from a thinly-sliced piece of veal, which is further tenderized by pounding with a meat mallet and then successively dipped into wheat flour, eggs and breadcrumbs before being fried in a pan with an ample portion of melted, hot lard. Sometimes the breadcrumbs are seasoned with freshly ground black pepper. Traditionally, Wiener schnitzel is served with cucumber salad or potato salad and a slice of lemon. Optional side dishes are roasted potatoes, French fries (chips), and lingonberry sauce. I also favor the Rahm schnitzel and the Jaeger schnitzel.