Family recipes from around the world

Month: April 2010

Bratkartoffeln – Roasted Potatoes

Bratkartoffeln – Roasted Potatoes

This is a nice side dish you can make with “leftover” potatoes. Ingredients: 1 lb (500 gr) boiled potatoes –  peeled and sliced 1 onion – finely chopped 3 oz (100 gr) bacon – sliced, and cut in thin stripes salt to taste Oil Optional: […]

Tafelspitz

Tafelspitz

This is a typical dish of Bavaria (Germany). Ingredients: 2 lbs (1 Kg) tri-tip (bottom sirloin, tafelspitz or punta) 2 carrots 1 stalk celery 1 Tablespoon salt Sauce: 2 Tablespoons horseradish 1 1/2 cups heavy cream 3 Tablespoons of the broth you boiled the meat […]

Carne Mechada – Shredded Beef

Carne Mechada – Shredded Beef

Carne Mechada
This is a Venezuelan favorite.  It is usually eaten for breakfast with arepas:

Arepas con Carne Mechada

Ingredients:

  • 2 lbs beef (sirloin or skirt – skirt shreads easier! – I cannot buy in Germany, but if I could I would prefer it)
  • 2 peppers – chopped
  • 2 onions- chopped
  • 3 garlic cloves – pressed
  • 1/2 cup tomato puree
  • 2 carrots
  • 1 stalk celery
  • 1 Tablespoon salt
  • 1 teaspoon cumin (in Germany, buy it at the Asia Markt – do not use german cumin)
  • Pepper to taste

Extras:

Directions:

  1. Boil the beef for 2 hours.  Add salt, peeled carrots and celery, and continue boiling for at least another 2 hours.
  2. Let cool, and then shred the beef using 2 forks or with your fingers – I prefer the fork method:carne mechada step 1
  3. Make a “Sofrito”:  Fry the onions, peppers and garlic for about 15 minutes at medium heat.
  4. Add the shredded beef to the pan, and then add the broth you boiled the beef in.carne mechada step 2
  5. Add the tomato puree and the cumin, and cook until the broth has reduced.
  6. Taste for salt and pepper.
  7. Fill your arepas with carne mechada, or eat with rice and black beans.
Guacamole

Guacamole

Now this is the original mexican guacamole. My comadre Wendy – from Mexico – made it, and was happy to share the recipe with us! “Comadres” in spanish is what  godmother and the mother of a child become after the christening –  “Compadres” refer to […]

Hungarian Salad

Hungarian Salad

This is a nice alternative to coleslaw. Ingredients: 1 small cabbage- thinly sliced 2 onions – thinly sliced 2 peppers – thinly sliced 1 large cucumber – thinly sliced 1 tablespoon salt 2 laurel leaves 1/4 cup vinegar 1/2 cup olive oil 1/4 cup water […]

Salsa

Salsa

salsa

My Comadre tought me how to make this recipe. It’s much tastier than the commercial salsas, healthier, and you can make it as hot or mild as you want.  Since I learned how to make it, I refuse to buy the ready made alternative!

Ingredientes:

  • 3 tomatoes – chopped finely
  • 1 pepper – chopped finely
  • 1 small onion – chopped finely
  • 1/2 cup tomato puree
  • 1 teaspoon salt
  • 1 Tablespoon vinegar
  • 2 Tablespoons olive oil
  • 1/2 lime – juice

extras:

  • cilantro chopped finely
  • corn
  • jalapeños
  • hot sauce

Directions:

  1. Fry the chopped peppers in a little bit of oil for about 5 minutes.
  2. Mix all ingredients in a bowl, and refrigerate for 1 hour. Choose your extras, and make it according to your taste.
Arepas

Arepas

This is a Venezuelan delicacy I was happy to grow up with.  There is nothing better than to eat an arepa and have a nice “cafe con leche” for breakfast.  I’ll break any diet for them! I’ll happily skip crème brûlée – no problem – […]

Schnitzel with white asparagus and spring potatoes

Schnitzel with white asparagus and spring potatoes

Ingredients: For the Schnitzel: 4 pork chops (boneless) 1 cup bread crumbs 2 eggs – beaten Salt and pepper to taste Oil For the asparagus: 2 lbs (1 Kg) asparagus 1 teaspoon sugar 1 teaspoon salt For the potatoes: 2 lbs (1 kg) spring potatoes […]

Hungarian Goulash

Hungarian Goulash

Goulash

In Venezuela my family had many friends from Hungary, so once in a while my Mother made this dish… I think you are supposed to eat Goulash with gnocchi, but pasta or rice also taste good with it.

Ingredients:

  • 2 lbs (1 kg ) beef in cubes
  • 3 peppers (red or green or both)- chopped
  • 2 onions – chopped
  • 2 garlic cloves – crushed
  • 3 teaspoons hungarian paprika
  • 2 Tablespoons tomato puree
  • 2 teaspoons salt
  • 2 Tablespoons Marjoram
  • 1 cup water
  • crushed pepper to taste

Directions:

  1. goulash
    Fry the onions, chopped peppers and the garlic on low heat for about 15 minutes.
  2. goulasch2
    In the meantime, fry the beef cubes to sear them on all sides.
  3. goulasch
    Place the onions, peppers and garlic in a stew pot. Add the tomato puree.
  4. When you are done searing the beef, add it to the stew pot.  I usually fry the cubes in small batches to make sure that the pan remains hot, so that it does not loose water.  Every time a batch is ready, I just add it to the stewpot.
  5. When you are done with the beef, fry the paprika very shortly at lower heat, just before you add it to the rest of the ingredients.
  6. Add the rest of the ingredients to the stew, and cook for at least 2.5 hours at low heat.
  7. Stir once in a while and adjust heat.  Add more water if necessary.
Chili

Chili

I like to make chili on a “lazy” day – a day where I know I’ll be at home, and I do not want to spend too much time preparing something, but don’t mind the cooking time.  It takes long to cook, but the preparation […]