The version of a regional favorite comes to us from Stefan Karger, the head chef at the restaurant "Pearl" in downtown Frankfurt. "Tafelspitz" with Veal Serves 8 - 100 gr. Onions - 1 kg. Veal bones - 1.2 kg. "Tafelspitz" prime veal - 1 Tbsp. Peppercorns - 2 Bay leaves - 1 bunch Greens - 1/2 bunch Lovage - 250 gr. Carrots - 400 gr. Kohlrabi - 400 gr. Small waxy potatoes - 2 Stalks Leek - 1 bunch Chives - Salt and pepper to taste Ingredients : Green Sauce - 1 bunch Herbs (parsley, borage, chives, dill, chervil, sorrel, watercress and salad burnet) - 250 gr. sour cream ("Schmand") - 1 Lemon - 100 gr. Mayonnaise - Salt and pepper to taste PREPARATION: Green Sauce Wash herbs for the green sauce and mix with Schmand (sour cream), mayonnaise and juice of 1 lemon, season with salt and pepper. PREPARATION: "Tafelspitz" with Veal 1. Cut unpeeled onions in half and brown sliced sides in an ungreased pan. Wash veal bones. Bring 3.5 liters of water to a boil. Add the bones, prime veal, onions, peppercorns and bay leaves to boiling water and bring to a gentle boil. Cook uncovered for 90 minutes on medium heat, skimming off any foam. 2. Wash the greens and chop coarsely. An hour before removing the pot from the heat, add half of the lovage to the meat. Peel the carrots, halve lengthwise and coarsely chop. Peel the kohlrabi, halve and cut in slices 1 centimeter wide. Peel the potatoes, halving the larger ones. Wash the leeks, cutting white and light-green portions in 1 centimeter-wide rings diagonally. 3. Remove the Tafelspitz from the broth after 90 minutes cooking time. Remove the grease and keep the meat warm. Pour the broth into another large pot through a fine strainer and bring to a boil. Add carrots, kohlrabi and potatoes and cook for 15 minutes on medium heat. Add the leeks to the water and cook for another 15 minutes on medium heat. 4. Slice the meat, adding the vegetables, and top the warm dish with the chilled green sauce.

• 11/16/09
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Eat in a restaurant with a long history!Saddle of Rabbit on Chanterelle-Leek Fondue with Pasta The chefs the chefs at Weinhaus Neuner in Munich -- Andreas Feuerstein and Nino Esposito - have prepared one of their traditionial meals for us. Ingredients: 4 pieces boned saddle of rabbit 10 sticks young leeks250 g fresh chanterelle mushrooms700 ml mushroom stock200 g pasta strips100 g whipped cream100 g buttersmall bunch of chivessmall bunch parsley100 ml prosecco1 tablespoon cornstarch200 ml red wine sauce Preparation: Season the saddle of rabbit, dust with flour and fry in oil over a gentle heat, finish in the pan under the grill.Fry the chanterelles in butter in a small pan, add the sliced leeks, season and add the mushroom stock. Reduce the liquid by two-thirds, bind with cornstarch, add the butter and stir well. Finally, add the herbs, the prosecco and whipped cream. Bring to the boil, taste and season if necessary, then add the pasta. Put the chanterelle-leek mixture in a deep bowl, arrange the rabbit pieces on top and serve with red wine sauce.

• 10/17/09
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And it's easy to make!This recipe is by Karl-Heinz Kolle, head chef at Kolles Alter Muschelsaal restaurant in Büsum, Germany. Recipe for 4 people: 1 Cabbage 400g Salmon Filet 400g Shrimp or Prawn meat 1 Bunch of Dill 1 Egg 2 Egg yolks 400g Butter 1000g Potatoes Some white wine, half an onion, salt and spices. Blanche the cabbage and separate the leaves. Cut out the stem and peel the potatoes. Chop the salmon, add salt and put it in the mixer with half an onion and an egg. Add 300 g of shrimps and add pepper to taste. Spread out the leaves, add some stuffing and wrap the leaves around it. Cover with fish stock and cook for about 20 minutes in an oven heated to 130 degrees Celsius. Boil the potatoes, melt and clear the butter. Chop almost all the dill. Whip the two egg yolks with some white wine over a basin of warm water and add in the butter. Then finish off the butter sauce with some salt and chopped dill. Then serve the stuffed cabbage leaf on a plate with the sauce. Sprinkle the left-over shrimps and garnish with a sprig of dill. Serve with potatoes. Drink with a cold, light beer or a dry white wine. Guten Appetit!

• 10/17/09
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This recipe comes to us from Landersdorfer & Innerhofer in Munich. Skate with Sautéed Fennel and Tomato Ingredients: about 600 g skate (cut into serving size, with the skin already removed by the fish merchant) Sautéed fennel and tomato: 2 fennel bulbs (remove stalk and thinly slice bulbs) 1 onion, finely chopped 2 tomatoes, skin and seeds removed, and finely cubed salt, pepper white wine and Pernod to taste 2 saffron threads 1 garlic clove olive oil White wine foam 125 g white wine 125 g fish stock thyme or verbena 100 g cream 80 g cold cubes of butter Preparation: Combine fish stock, white wine, and herbs, and simmer until reduced in half. Add cream and simmer until the sauce is creamy. Remove the herbs, then stir in the cold butter cubes over moderate heat. Shortly before serving, mix with a hand blender. Season with salt to taste, and add lemon to taste if desired. Lightly sauté the chopped onions in a small amount of olive oil. Add fennel and tomato. Lightly season with salt and pepper and add the garlic clove, whole. Continue to sauté lightly. Add white wine and a splash of Pernod to taste. Add saffron threads and cook slowly until the fennel is al dente. Keep warm until serving. Season the skate on both sides with salt and pepper. Sauté over high heat on both sides, and then allow to cook over medium heat for about 2 minutes (depending on the thickness of the fish). Serve the warm vegetables, top with sautéed skate, and top with the foam sauce. Skate with Sautéed Fennel and Tomato Ingredients: about 600 g skate (cut into serving size, with the skin already removed by the fish merchant) Sautéed fennel and tomato: 2 fennel bulbs (remove stalk and thinly slice bulbs) 1 onion, finely chopped 2 tomatoes, skin and seeds removed, and finely cubed salt, pepper white wine and Pernod to taste 2 saffron threads 1 garlic clove olive oil White wine foam 125 g white wine 125 g fish stock thyme or verbena 100 g cream 80 g cold cubes of butter Preparation: Combine fish stock, white wine, and herbs, and simmer until reduced in half. Add cream and simmer until the sauce is creamy. Remove the herbs, then stir in the cold butter cubes over moderate heat. Shortly before serving, mix with a hand blender. Season with salt to taste, and add lemon to taste if desired. Lightly sauté the chopped onions in a small amount of olive oil. Add fennel and tomato. Lightly season with salt and pepper and add the garlic clove, whole. Continue to sauté lightly. Add white wine and a splash of Pernod to taste. Add saffron threads and cook slowly until the fennel is al dente. Keep warm until serving. Season the skate on both sides with salt and pepper. Sauté over high heat on both sides, and then allow to cook over medium heat for about 2 minutes (depending on the thickness of the fish). Serve the warm vegetables, top with sautéed skate, and top with the foam sauce.

• 10/17/09
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This recipe comes to us from chef Martin Kraus at the "Goldenes Rad" restaurant in the resort of Friedrichshafen on Lake Constance.4 servings For the fish 4 whole whitefish (or rainbow trout) 4 sprigs of sage 4 sprigs of parsley Salt Rapeseed oil Flour Wash the fish and then dry it. Remove all the fins except the dorsal fin. Salt the fish from the inside only (so it doesn't stick to the skillet) and then fill with (unchopped) herbs. Cover the fish lightly in flour and then fry in a skillet with rapeseed oil until golden-yellow. The fish is finished when the dorsal fin can be easily pulled out. For the rosemary potatoes 400g small or new potatoes 2 cloves garlic 1 teaspoon caraway seeds Sea salt Olive oil Fresh rosemary Wash the potatoes and then boil about 20 minutes with the caraway, salt and garlic. Drain, halve and sauté with the skins in olive oil. Sprinkle with chopped rosemary before serving. For the baked tomatoes 4 tomatoes ½ onion cut in strips Olive oil Chopped rosemary Sea salt 1 clove garlic 2 tablespoons butter 4 tablespoons pine nuts 2 avocados Blanch the tomatoes briefly in boiling water and then douse in cold water. Skin and cut in half. Put the tomatoes halves on a baking tray lined with baking paper, then sprinkle with chopped garlic, onions and rosemary. Add 2 tablespoons of oil, salt and then bake for 15 minutes at 150° C. Chop the avocados. Just before serving, warm up the tomatoes with the avocados in a skillet with the butter. Add the pine nuts and use the mixture as a garnish for the fish. For the arugola carrots 4 large carrots ½ onion 1 bunch of arugola Olive oil Butter Salt Sugar Peel and slice the carrots. Chop the onion. Heat the olive oil in a pan, add the butter and bring to a foam. Immediately add the carrots and onion and stir. Salt. Add a little water and sauté until al dente. Add a little sugar to caramelize. Wash and chop the arugola and add to the carrots just before serving.

• 9/9/09
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The Hotel Danieli is one of Venice's most prestigious addresses, not far from St. Mark's Square. Gian Nicola Colucci has been the chef here for a year. He's agreed to share his cuttlefish risotto recipe with us!Serves 4 320 g "Vialone Nano" risotto 10 g minced shallots 50 g butter 20 g grated Parmesan cheese 130 g puréed creamed peas 10 g whole green peas, blanched 300 ml fish stock 400 ml vegetable stock 3 cuttlefish, rinsed, drained and chopped 2 ml white wine In a large cooking pot, melt half of the butter, add shallots and cook slowly until soft. Add the risotto to pan and let brown. Add wine and cook till liquid evaporates. Add a pinch of salt. Add fish stock and vegetable stock, bring to boil, reduce heat to a simmer and cook until rice is done. Add butter and Parmesan cheese. Season the cuttlefish with salt and pepper. Grill for 5 minutes and slice in thin slices. Remove rice from heat, stir with wooden spoon and turn out onto serving platter. Add puréed creamed peas, top with whole peas. Season with salt and pepper. Add cuttlefish, season with chopped parsley and serve. Fish stock 1 liter water 400g fish bones, cleaned in cold water 20g onions 10g leeks 5g shallots 20g white part of celery 5g mushrooms 5g fennel 2g parsley sprigs 50g white wine 20g Pernod 20g dry vermouth 1 anise star Toast fish bones in oven. Put all other dry ingredients into a heavy pot and sautée briefly. Add wine, Pernod and vermouth. When alcohol has evaporated, add the fish bones and cold water. Bring slowly to a boil. Cook 30 minutes and leave to cool. Strain. Puréed creamed peas Place peas in water to boil, then chill quickly in ice water. Blend in a mixer with enough extra virgin olive oil to obtain a smooth cream.

• 9/9/09
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