legourmet

You've made the following reservation: restaurant "Palais Coburg" on July 10th 2007 at 7pm for 2 persons. periode 4 hours. Regards Heinz

Another fastfood chain in Town

Try to ask in the shop Wiedenhoff Europa-Center 10789 Berlin Telefon: 2612730 I think they'll know where to go to.

Sorry, I didn't want to make corrections on your posts. I just browsed my Italian cookbooks for a recipe for frigerelli and didn't find any. Just the one I mentioned. The recipe neapoletana "friarielli con salsicce" and that's fried broccoletti with sausages. I did a Google search and I found it. Here it is the answer

I'll be in June on the Isle of Mallorca and will have tons of these tasty green peppers. Now I'm a little bit confused. I took a short look into my cookbooks and found "friarielli" to be a sort of broccoli. Friarielli was the only term which sounds like the term you mentioned.

Ciao Judith you may find a description about this culinary roulette here I like these peppers very much.

There is a sweet green pepper that I used to get in Italy all spring and summer, I don't know the name of it, but it was a short, stubby pepper. I bought these peppers at a Japanese market (!!) because they looked sort of similiar and they actually cooked up just the same. Pan fried for a few seconds in olive oil, then add some salt and maybe some tomatoes. Excellent. I've never seen the exact same pepper variety in the US. Too bad. Actually there was only one supplier in the Umbertide market, a very gnarled old man that would bring them in every week and I would take more than I could possibly eat. ← Are these peppers similar to the Spanish "pementos de padron", a variaty which is both sweet and hot.

Some breweries "Brauhaus in Spandau" Neuendorferstraße 1 is a brewery with beergarden and restaurant. I have been there once and it wasn't bad "Brauhaus Johann Albrecht" Karolinenstraße 12 (im alten Fritz) Here you might meet Berlin Originals. I liked it. "Georg Bräu" Spreeufer 4 Nikolaiviertel Speciality: 1 meter pils "Luisenbräu" Luisenplatz 1 Speciality: unfiltered beer >die gute Luise< Regards Heinz

"Elderflower fritters" thank you for the English term. That's what I was looking for. Elderflowers dipped into a soft white wine dough and deep fried in ghee, sprinkled with powdered sugar and cinnamon.

Yesterday's dessert was a Bavarian goody. Does anyone know what we had?

In Germany the main meal of the day is lunch. The day before yesterday we decided to make Sauerkraut and Nuernberger Bratwurst. Because the weather in the last few weeks was hot and sunny we took the meal on the terrace with a good Erdinger Weissbier and had fun.

Bees diappear in Germany too. About 30 percent of the population has gone the last year. My neighbour is a bee keeper and he said that the mite "Varroa jacobsonii" will cause that problem. When bees suffer from immunodeficiency (caused by the mites) they will leave the beehive to die. That's because the beehive will be seen empty.

The austrian term "Mehlspeise" is not only pastry but means also sweet, pudding, dessert. "rote Johannisbeere konfiture extra"= super fine red currant jam By the way normally red currents are called "Ribisel" in Austria. I thought the label on Meinl's red currant jam will show that word. "Zitronensaft" = lemon juice Marillenkonfiture fein passiert = apricot jam finely strained mit rum abschmecken = taste with rum You can use it as spread on a slightly buttered roll or SF sourdough bread, also brioche or yeast pastries are very good choices. Toast or french toast will have a negative affect on the taste. IMHO

Fulda is in Hesse. What you might have got are "Thueringer Kloesse" or "Kloesse halb und halb". I'll add two recipes. Thueringer Kloesse 2kg mealy potatoes, pealed 1/2 liter milk 2 slices toast salt Preparation Grate 2/3 of the potatoes and press out liquid using a cheesecloth. The mass schould be really dry. Cook the remaining 1/3 until done. Strain and add milk. prepare a realy thin mash. Bring to the boil and pour over the grated potatoes. Beat and stir in portion wise until the dough is fluffy and falls heavy off the wooden spoon. Make sure the mash will be boiling hot during the procedure. Take a portion of the dough, flatten it in your hand, put a few croutons (made rom the toast) in the middle and form dumplings. Throw dumplings into simmering salted water and cook 20 minutes. Prepare just one dumpling in advance to make sure it will not fall apart, otherwise you'll get potato soup. It's hard to make and asks for experiance. So skill yourself by doing. Potato dumplings "Halb und Halb" serves four or six 500 g raw potatoes 500 g cooked potatoes (cooked the previous day) 3-4 slices toast 1 Egg 1/2 - 1 teaspoons Salt 1 tablespoon flour 1 tablespoon potato stark Preparation 1. Peal, wash and grate raw potatoes. Put into a cheesecloth and press until really dry. Grate cooked potatoes and add to the raw ones. 2. Add egg, salt, flour and potato stark and mix. 3. Make croutons from the toast 4. Take enough dough to form a tennis ball size dumplig, flatten it in your hand add the croutons and form the dumplings. 5. Throw into simmering salted water and cook for 20 minutes. Same procedure like above. Throw just one into the simmering water to make sure it will not fall apart. General The dumplings are not easy to prepare. The grated raw potatoes have to be really, really dry otherwise you'll never get a result.

What you had was "Strawberries with lime jelly and Lemon-verbena-tea flavoured icecream"

There are many versions of dumplings with crispy croutons in the middle. Most of them are Variations in regional cooking. Where have you been in Germany?

Now Germany's asparagus season started. I've got the first white asparagus on our farmer's market. The logical consequence was an asparagus dish for today's dinner. Suckling veal rack in a herbed crust with baked white asparagus and rosemary potatoes. Served with two sauces: Veal demi glace and sauce bearnaise. Because of the beginning of spring we had rhubarb jelly with strawberry tatar and quartered strawberries with mascarpone cream.

Powidltascherl: I prepare those in two different ways. 1.) Noodle dough " Ravioli" filled with plain powidl and served on browned butter sprinkled with sugar and cinnamon. 2.) Potato dough half moons filled with powidl flavoured with rum and whipping cream served on browned butter and sprinkled with sugared and butter-sautéed breadcrumbs. Böhmische Dalken: Your description is correct. I serve it not sandwiched. Just topped with rum flavored powidl or sweetened Topfen with lemon, sprinkled with sugar cinnamon and ground gingerbread. Another topping is any sort of jam. Buchteln: I like them filled with powidl and served lukewarm. Yes, Buchteln can be served with vanilla sauce too, but preferably the smaller ones which are called "Dukatenbuchteln" Semmelbaba: correct description Zwetschgenpovesen: Rolls cut into 1/10 " slices. Two slices topped with plum jam and sandwiched. Dipped into a mixture of flour, milk and eggs, and fried in clarified butter on both sides until golden brown. Sprinkled with sugar and cinnamon. Liwanzen: A yeast dough, fried on both sides in a special pan ( a little bit like a muffin pan) Served like the Böhmische Dalken. Prager Palatschinken: similar to the Austrian dish, but preferably filled with sweetened chestnut cream, candied fruits and whipped cream. Other fillings are vanilla cream or topfen. A salted version is filled with Prague Ham or mushrooms.

Very good. I really can taste the Marillenknödel when looking at the picture. I'll use "Topfen" (farmer's Cheese) dough for the dumplings instead of potato dough. Other goodies I'll serve once in a while are "Powidltascherl"; "Liwanzen"; "Zwetschgenpovesen" "Böhmische Dalken"; "Buchteln"; "Prager Palatschinken"; "Semmelbaba" etc, etc. There are so many desserts and cakes I like.

I can't recommend the restaurant. Have been there two times and was very disappointed about service and food-price relationship. The food store is the place where the Bavarian "Schickeria" and "Bussi-Bussi" (trendy jet set) society meets together for shopping. One can get sometimes better food quality at a lower price in the basement of the Kaufhof close to the Marienplatz, IMHO.

I'll recommend Chef Klink

Great dishes. Very well done. Tell me, what's the difference between stoccafisso and baccala. Isn't both merlussa salted and dried? Or is stoccafisso just dried? I just know the Portugese variaty.

Yellow fin tuna on chocolate soy sauce with green beans and cherry tomatoes.

For dessert I'll recommend Sissy's chocolate cake