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Roesti receipe

Roesti Receipe from Rudi Lechners

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12 servings

Makes 12 4oz. Roesti @ 4″ diameter, 1/8th inch thick

 

4 lbs starchy potatoes, unpeeled

1 pint vegetable oil

1/2 lb. onions, thinly sliced

salt and freshly ground black pepper

1 table spoon caraway seed

 

Cook the unpeeled potatoes al dente (not to soft), preferably one day before.

Let them cool down gradually and DO NOT cool them down in cold water!

Peel the potatoes and roughly grate them on a ‘Roesti’ grater (a coarse cheese grater works just as well).

Grate onions and add the potatoes, mix well. Season with caraway seed, salt and pepper and set aside.

Heat cast iron skillet or heavy frying pan with oil, add potato-onion mixture and form a nice round flat cake, in pressing it tight together.

Pan-fry on both sides until golden brown. Transfer to serving plate

Hungarian Goulash Soup Receipe

Eintopf: The Epitamy German-Form of Irish Stew

Eintopf is traditional German stew similar to Irish stew. The name Eintopf means “one pot” deriving from the way it is cooked rather than an actual recipe. The Kassel area (spelled Cassel until 1928) is a town on the Fulda River in northern Hesse, Germany that makes their own version such as lumpen und fleeh which translates into “rags and fleas”, generally meaning whatever unused ingredients that are in the house are put into this soup, so no food goes to waste. Even though the history of this dish appears to dictate a pauper’s meal, this is not always so. Eintopf is an exceptionally delicious and satisfying meal in itself. Rudi Lechners Restaurant is pleased to serve this hearty comforting stew.

eintopf This dish has tradition and is one of the most popular stews from Germany. Eintopf was created during the times when people had a big family to feed but not a lot of money. When housewives didn’t have much time to cook because of the chores they had to get done, whether it was laundry day or working in the fields during harvest time, they would make Eintopf since it is a fairly simple and time saving, yet filling dish to make. During the 1930’s Hitler insisted that Germans return to the basic meals of former days.

In fact, Hitler made it law in 1933 from October until March that one Sunday a month was Eintopfsonntag, one-pot Sunday. Donations were made to the poor from the money saved from not eating extravagantly. Don’t let its history steer you away from enjoying this stew on a cold day. Rudi Lechners Restaurant prepares this simple but deliciously satisfying and soul warming stew in old world German tradition.

Most recipes for Eintopf have similar fundamental ingredients: a broth, vegetables, potatoes or pulses (legumes that are part of the food grain family and can include chickpeas, peas, lentils or any starchy legume, potatoes or even kohlrabi) and then some kind of sausage or meat (commonly pork, beef or chicken) and sometimes fish or lamb. The stew can vary from region to region but essentially has the same basic ingredients but adding that regions cuisine influences. Rudi Lechners Restaurant strives to make this stew delicious while keeping with the tradition of German style cuisine.

We invite you to come try our Rudi Lechner’s famous- Eintopf made in the traditional German way, as well as our other appetizing soups, entrees and desserts. Come join us at Rudi Lechners Restaurant and relish in the old world heritage atmosphere of our restaurant and leave the cooking to us.

German American Foods

German Restaurants Branching Cultures: Offering American Cuisines

German American FoodsGerman restaurants are fairly well known for their special cultural cuisine. The great taste, the smell, everything brings to mind a distinct style that is unique to the food. Even the atmosphere of a German restaurant is pulled off very well. So with Oktoberfest around the corner. Why do some of these German restaurants feel the need deviate from what they are supposed to do? Specifically, why are all of these restaurants now serving American dishes in addition to their German food?

Well there are a few prominent reasons as to why some of these classic German restaurants are producing much more common American food. One of these reasons is the availability and familiarity of the food. In the United States at least, seeing a hamburger on the menu is totally different than seeing a dish like Sauerbraten. This, by the way, is an absolutely delicious meal.

Anyway, the common pedestrian will be more comfortable with choosing the hamburger over the delicious, yet foreign dish most of the time. So this makes sense for America, and it is not too much of a stretch from there to imagine the primary food served in the American Oktoberfests to be familiar fare. That can’t be the end of it though, right?

Well it isn’t. American food is also pretty portable. Owing to the fast paced lifestyle of the average US citizen, the food here has changed to become ideal for eating on the go. What special celebration is upon us again? Oktoberfest of course! A festival where the patrons will be selling beer and food all day for over 2 weeks. The people will wander from stall to stall sampling the beer and enjoying the atmosphere of the celebration. Sounds like a lot of moving doesn’t it? American food like a hamburger would fit in pretty well, since it is real easy to eat while walking. Perfect fair food, and why should it not be included in the world’s biggest fair?

A lot more German restaurants have begun to incorporate American food, and that is not a bad thing. It makes sense in America where the familiarity would give options to customers who aren’t quite willing to sample the German cuisine. I also believe that the American dishes balance out the German ones quite nicely, giving even more variety to their menus. So as I said, it isn’t a bad thing that the Germans are using American food.

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