Onion and Bacon Pie

Gesine Kicherer, co-owner of Franchettis’ Gasthaus in Santa Rosa, grew up in southern Germany, simply 90 minutes north of Munich, within the coronary heart of the Black Forest.

“House is whenever you ask your mother or aunt to cook dinner you your favourite gadgets,” she stated. “For me, it all the time included salzige dampfnudel, yeast dough that’s put in a cast-iron pan with salt and oil, then steamed; potato dumplings with a saute of mushrooms; and schnitzel and spaetzle with mushroom gravy.

Maybe probably the most divine dish of all is the zwiebelkuchen, an onion and bacon pie just like a quiche and made with onions, eggs and crumbled bacon.

This month, the restaurant she runs together with her husband, Chef John Franchetti, has a particular menu of Oktoberfest dishes paying homage to a Bavarian beer corridor, together with Schweinshaxe (Bavarian Roasted Pork Knuckle), Zigeuner Schnitzel (Gypsy-style Rooster Schnitzel) and the Zwiebelkuchen, which is “heavenly,” Kicherer stated.


This recipe is from Daryl and Lisa Groom of Healdsburg, who’re initially from Australia. “Lisa’s and my needs are to seek out the straightforward variations (of the sausage rolls) we grew up on,” Daryl stated. “At present, bakers typically do extra gourmand ones that we admire, however they don’t seem to be the ‘consolation’ selection.”

Aussie Sausage Rolls

Makes 56 bite-size rolls

4 slices bread, crusts eliminated

1 medium onion, finely chopped

2 teaspoons dried Italian herb combine

1 teaspoon salt

½ teaspoon floor pepper

2 kilos bulk pork sausage

2 packages (4 sheets) frozen puff pastry, thawed

1 egg, crushed

Preheat oven to 375 levels. Place bread in bowl, add water to soak, then squeeze out extra. Mix the onion, herb combine, salt, pepper and bulk pork sausage in one other bowl. Add bread and blend totally.

On a calmly floured floor, roll every pastry sheet right into a 12-inch-by-10½-inch rectangle. Minimize lengthwise into three strips. Place sausage combine in a Ziplock gallon bag with one nook minimize to kind a 1-inch opening and pipe pork combination lengthwise down strip of pastry. Brush slightly water alongside reverse fringe of pastry and roll lengthwise to encase the sausage combine. Seal by including presure to fringe of pastry brushed with water. Minimize into 2-inch rolls and place on cookie sheet, seam facet down.

Brush with egg wash and bake till golden brown and sausage is now not pink, roughly 20 minutes.


This recipe is from Lisbeth Holmefjord of Healdsburg, a local of Norway who grew up on an island outdoors town of Bergen within the southwest of the nation. She suggests utilizing floor beef that has at the very least 20% fats. “In Norway, you grind your personal meat with the hand grinder,” she stated. “The eggs make them fluffy and simple to eat.”

Norwegian Kjøttkaker (Meatballs)

Makes 4 servings

2 kilos floor beef

3 eggs

2 tablespoons finely chopped onion

1½ tablespoons all-purpose flour

¾ teaspoon salt

¼ teaspoon black pepper

1 cup complete milk

½ teaspoon nutmeg

Butter for frying

For gravy:

1 cup butter

1 cup flour

5 cups beef inventory

2 cups water

Drippings from the patties

Salt and pepper, to style

Place floor beef in a big mixing bowl, add the eggs and work them in with a picket spoon. Add the onion, seasoning, milk and flour and work the meat by hand so it’s all combined effectively.

Let sit for half-hour, to achieve room temperature, then kind the meat into patties. Fry the patties in butter in a scorching cast-iron pan till they’re brown on all sides. Decrease the temperature and cook dinner the patties for an additional 5 minutes.

For gravy: Soften the butter and add the flour whereas whisking. When it’s darkish brown (not burned), slowly add the meat inventory and water, over low warmth. Add the drippings and salt and pepper, to style. Cook dinner for 10 minutes to scale back.

Add the patties to the gravy. Serve with mashed potatoes and sauteed corn or carrots and peas.


For culinary teacher Mei Ibach, this dish brings candy and scrumptious recollections of her childhood in Singapore and Malaysia. The primary ingredient is soy sauce, each the sunshine and the thick, darkish soy sauce. Within the Hokkien language, soy sauce is “tau yu” and pork is “bak,” which is the title of this dish, Ibach defined.

“Tau yu bak could also be deemed as a easy soy sauce dish, however certainly it sings with umami and deliciousness,” she stated. “The extra fragrant herbs, spices and hard-boiled eggs that are infused with the soy sauces make this an superior dish. Historically, it’s slowly braised in a clay pot, however dwelling cooks can use a sluggish cooker.”

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