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Allgauer Cheese-Spaetzle

Thomas and Uschi Herz
Post Doc (2000-2002) Zerner

Allgauer is a region in Bavaria

Ingredients:

• 500 grams flour
• 6 eggs
• 4 onions, cut in rings
• 4 table spoon water
• salt
• 200 grams grated swiss cheese
• 50 grams butter

Cooking instructions:

1. Put flour, eggs, salt and water into a machine and let it mix until bubbles occur (maybe you will need more water but the dough is really firm like a noodle dough has to be).
2. Boil some saltwater in a big pot, add one table spoon oil and then use the spaetzle-machine to rub little dough drops into the boiling water.
3. They will sink and when they are done they will pop up to the surface and you can fish them out.
4. You do one filling of the spaetzle machine at a time.
5. Put them into a nice bowl and cover them with cheese and keep them warm until you are done with the rest of the dough.
6. Saute the onions in butter and put them on top of the spaetzle.
7. Serve with salad.

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Chole (Beans)

Alex Pacheco
Grad Student (200? - Current) Micha

Ingredients:

• 100 grams. Kabuli chana (Garbanzo beans)
• ¼ tea spoon Cumin powder
• ¼ tea spoon Coriander powder
• A little Turmeric powder
• ¼ cup Onion (finely chopped)
• ¼ cup Tomato puree
• 1 tea spoon Ginger (thinly sliced)
• ½ tea spoon Garlic (minced)
• ¼ cup Coriander (cilantro) leaves (chopped)
• ¼ tea spoon Garam masala
• 500 ml Water
• Salt and chili powder to taste
• For Garnishing - Sliced onions, tomatoes and green chilies

Cooking instructions:

1. Soak beans overnight in 2 cups water (It's not needed is you use the canned ones you get from publix or other grocery stores).
2. Add salt and pressure cook on high heat for 5 minutes.
3. Lower the heat and continue to cook for another 7 minutes.
4. Remove from fire and when cool, put the beans in a bowl.
5. Reheat the same pressure cooker and add cumin seeds and lightly roast it.
6. Add coriander powder and turmeric powder and stir well.
7. Add the onion, tomatoe puree, ginger, garlic, chilie powder and the remaining water.
8. Pressure cook for 10 minutes.
9. When cool open the cooker and again put it on fire and cook till almost dry.
10. Add the boiled chana along with the water(in which it was boiled) and simmer for 5-7 minutes.
11. Add the garam masala and half the chopped coriander leaves and cook till the gravy thickens.
12. Garnish with sliced onions, green chilies and sliced tomatoes.

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Old Fashioned Custard Cornbread

Jim and Mary King
Friends of QTP

Ingredients:

• 1 egg well beaten
• 2 tablespoons sugar
• 1-3/4 cup milk
• 1 teaspoon salt
• 1 cup corn meal
• 2 teaspoons baking powder
• 1/3 cup flour
• 1 tablespoon melted shortening

Cooking instructions:

1. Combine egg and 1 cup milk.
2. Sift dry ingredients together and stir into egg and milk.
3. Add shortening, mix and pour into well-oiled 8X8 pan.
4. Pour remaining milk over top but do not stir.
5. Bake 400 degrees about 25 minutes.

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Pottage of Black Beans, Cuban Style

Luis Montero
Friend of QTP

Ingredients:

• 1 kg. black beans
• 200 grams of an sliced onion
• two big (sweet) peppers, either red or green, I prefer green. (not spicy!)
• 2 garlick pieces ( 10 - 20 grams )
• 50 ml. olive oil
• salt
• sugar
• powdered cumin

Cooking instructions:

Have the beans with sufficient water for 12 hours. They absorb some water. Add them, with the same water, and perhaps some more added until about 2 cm above the beans, to a large pot or boiler with a lid where the olive oil on the heat source has been goldening the triturated garlick (only goldening, not darkeining), one finely divided pepper and all the sliced onion. Some cumin could be added now. Boil all together, including the other pepper without the core, adding some water periodically to avoid drying, until they become tender and creamy, (but not destroyed!). Then, add salt to the best for your taste. Some people likes to disolve now one or two spoons of sugar. My mother also added some vinegar.

It can be tryed alone, as a kind of soup ("potage" for Cubans), or mixed with our unavoidable white rice. Many Cubans recognize it as a very typical dish in the whole country. Some variations can be found. In the Eastern provinces I have seen that some people add "silantro", a kind of herbage, in place or together with the garlick. Cumin is also a matter of pollemic. Animal materials are usually avoided, although the first time I tryed to cook them, a long time ago, I made it in a very Spanish style, with pork meat, "chorizos" and "morzillas". I do not recommend it now for this kind of beans. They are wonderful with white or red beans. This amounts for 8 - 12 persons.

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Sauerkraut Manfred Kotzian

Visitor with the Zerner Group, 1992

Ingredients:

• 4 ounces bacon, diced
• 1 yellow onion, diced
• 16 ounces sauerkraut, bottled, drained
• 4 cup beef consommé
• 1 tea spoon salt ½ tsp. pepper
• ½ tea spoon chopped garlic
• ½ tea spoon coriander
• 1 table spoon sugar
• 4 juniper berries, whole
• 2 table spoon chopped parsley
• 2 bay leaves
• 3 table spoon flour
• ½ cup water

Cooking instructions:

1. Saute bacon for 4-5 minutes; add the onion and continue to sauté until golden brown.
2. Add the drained sauerkraut, consomme, and seasonings.
3. Continue cooking at medium heat for 30 minutes.
4. Thicken with the flour and water mixture.
5. Simmer for two minutes and serve hot.

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Semmelknoedel (Bread Dumplings)

Manfred Kotzian
Visitor with the Zerner Group, 1992

Ingredients:

• 1 medium onion, finely chopped
• 2 Table spoon butter
• ½ pounds stale bread, chopped
• ½ cup milk
• 3 eggs
• 2 Table spoon finely chopped parsley
• 1/8 tea spoon salt dash white pepper
• 2 Table spoon flour

Cooking instructions:

1. Saute the onion in the butter until lightly browned; cool.
2. Moisten the bread with the milk. Let sit for 30-40 minutes.
3. Combine the bread mixture with the cooled onion, eggs, parsley, salt and pepper.
4. Stir in the flour. Shape the mixture into two inch dumplings by hand.
5. Simmer the dumplings in salted water for 15 minutes.
6. Dumplings can be held in the water until ready to serve.

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Simple Farofa

Edna and Sergio Urahata
Post Doc (1998-2000 ) Zerner

Ingredients:

• 1 cup manioc flour (farinha de mandioca)
• 1 table spoon unsalted butter or olive oil

Cooking instructions:

1. Heat a medium skillet over medium-high heat.
2. Add oil and warm for about 1 minute until hot.
3. Add the manioc flour and stir slowly for 3 minutes or until the oil is incorporated and the flour has a lightly toasted color and is warm throughout.
4. Place in a small bowl and serve as an accompaniment to Feijoada.

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