Maybe Germany’s most famous contribution to gastronomy, besides the beverages produced by Augustiner and Hofbrau, which could each easily be a meal in themselves, is schnitzel (or arguably bratwurst because most people think Weiner schnitzel when they think schnitzel and that’s from Austria). Regardless of what most people think when they think German cuisine, the point is that i made paleo schnitzel tonight and would like to share my recipe with you. (Clearly I’m missing practicing law because I’m countering my own points.) Since moving to Germany, I’ve learned that there are many types of schnitzels (and even more types of brats). My favorite type of schnitzel is rahmschnitzle, so I made that (with a twist). I hope you like it!!
Earlier this year, I vowed to make a healthy version of a favorite food from each of my trips. My last trip was Istanbul and while we loved everything that we ate there, ever since S and I got back, we’ve both been craving another döner kebab. Unfortunately, we don’t have a döner wheel (hello wedding registry) or the ability to eat that much lamb, so I opted for a lamb loin chop, instead, and some tzatziki. Yogurt dips similar to tzatziki are common in Istanbul, but are not often served with a döner unless you ask for it, which we always did. I know Tzatziki is Greek, but I’m still using it here because (1) it’s easy, (2) it’s delicious, and (3) we’re planning to go to Crete in July, so this meal is both a tribute to our recent trip and a warm up to a future one. Plus, I’ve been obsessed with dill recently. Germans use a lot of fresh dill and I LOVE it. I even put some in my eggs this morning with shallots, purple onion, and chanterelle mushrooms (and a little quark, which is a thick and creamy German cottage cheese). Amazing!!
At Mainz’s Saturday outdoor market, I found these little courgettes and I was instantly transported back to Arles, France, where I spent a summer during college. During that summer, I lived with a wonderful host family who loved teaching me about the language and culture of Southern France. One night, they proudly served round courgettes (zucchini) stuffed with perfectly seasoned ground beef and vegetables. Both adorable and delicious, those little zucchinis remind me of warm summer nights with the Mistral blowing and the scent of lavender in the air. I have such fond memories of that summer and my host family, that I had to pick up some round courgettes and try my hand at them. Feeling in the mood for something a little less carnivorous than usual, I decided to stuff the vegetables with mashed cauliflower and sautéed onions and mushrooms…and some bacon. I hope you like them!
Happy Valentine’s Day! This is not exactly a paleo version of a German delicacy, but it’s really good, so it doesn’t matter. Plus everyone likes Oreos, or at least chocolate. Actually, some people don’t like chocolate, but I won’t acknowledge them. Yesterday, I tried to make The Spunky Coconut’s Chewy Paleoleo’s. Here’s the recipe. She’s a genius! I needed to add an extra quarter cup of dates, 1/8 cup of water, and a teaspoon of coconut oil to get my “cookie” ingredients to stick together. Mine did not turn out nearly as pretty as The Spunky Coconut’s, but they are delicious! “It doesn’t have to be pretty, so long as it tastes good.” I imagine that this is something Julia Child would say. Enjoy!
Each time I visited S last year, I wanted to get a full taste of Germany…literally. I tried all the beers, sampled the flammkuchens and spiral potato chips at the summer wine festivals, ate crepes with Nutella as much as possible, tried each type of danish and roll at the bakery around the corner, and ate my way through the stands of bratwursts, rotwursts, currywursts, pretzels, and chocolate covered marshmallows at the Christmas markets. Needless to say, I came back from each trip carrying a few extra lbs…and not in my luggage.
Another blogger perfectly summed up the pleasure of learning about a new culture through it’s food and getting fat in the process in her post entitled, “The Un-Glorified Rewards of Travel.” My favorite line in her post is, “This reward, of becoming a bit fat, is very special.” I could not agree with her more. My absolute favorite thing about traveling is sampling the local cuisine (as much as possible!). Living in Germany, however, where the local cuisine is primarily breaded meats, breaded bread, beer, and sugar, this practice has my jeans quaking in fear that the next schnitzel may burst their seams!