Contrary to popular belief, Wienerschnitzel is NOT German! In fact, the name gives it away: Wiener, the German word for Vienna. It is an Austrian dish, and one that relies on true simplicity to work. This is the recipe as found at Schnitzelwirt in Vienna. It can be made with almost any meat, but below I give instructions for a veal or pork schnitzel.
The Portuguese people can prepare codfish in 1001 ways! This is one of them. It's a delicious salty egg scramble with cod, French fries, onions, and olives.
Belgian endive is wrapped in a slice of ham, then covered with a Bechamel sauce and baked in the oven. The recipe was a favorite of mine when I was living in Austria and finally got hold of the endive my father used to grow in his garden in Belgium. This is one of the various recipes with endive I've experimented with. Add some fine bread crumbs if desired.
Great comfort food meal for a cold day. Serve over steamed rice, mashed potatoes, or loaf bread. Great on all three. Enjoy. Goulash can be vacuum packed and frozen for up to 1 year.
A quick and easy recipe using very few ingredients. Other ingredients can be added to make this a recipe to remember.
This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good! For best results, make the kugel the night before and put in the refrigerator. The next day, slice it with a knife and reheat in oven until warm.
These lightly seasoned meat patties are a Danish home-cooked supper staple. This recipe is from my Grandma Sorenson, who raised her daughters during the Great Depression in a converted chicken coop in Los Angeles. Served with pan gravy, good Danes would have an onion and cheese bread with butter to go with this, as well as red cabbage and a good beer.
This is a quick easy lunch, and cheap too. I make this at the fire station and it is very filling. Serve with bread and Romano cheese
Best homemade scones!
This is a different type of brisket recipe of eastern Jewish European influence. Unlike most briskets that are cooked in the oven, this brisket is simmered. Best to prepare a day or so in advance; by refrigerating the brisket becomes firm and makes it easier to trim fat off and to slice. Freezes and reheats well.
Simple food that warms the heart. This is extreme comfort food. This is a recipe that is over 150 years old from my great-great-grandmother. Beef and sauce, slow cooked and mixed in with a little love. You won't regret making this. Try serving over noodles.
Since I as an European love American cuisine, I submit you a Belgian chocolate mousse recipe, so that you as American can enjoy European food. That's what I call international exchange! WATCH OUT: this one is very semisweet chocolatey!!! Serve in individual cups or bowls, with custard, creme Anglaise, vanilla ice cream, whipped topping, ...
Sweet apples and vegetables combined to create a traditional Polish vegetable salad. For convenience, frozen mixed vegetables (peas, carrots, lima beans, corn, & green beans) are used. This is my mother-in-law’s recipe, made in our house at least once a week and kept in our refrigerator at all times. A great accompaniment to meat dishes, this salad is a sure winner at any barbeque. The salad is served cold and gets better the longer it sits and marinates.
This recipe initialy came from my Ukranian Father in Law taught to him as a child. He called it "Parahai" and I have no idea how to spell it - forgive me if it's wrong, but the recipe has been enjoyed by my family and my grandkids as a favourite. Time consuming to make but well worth the delight in eating. Leftovers are panfried the next day - if there is any leftover! Serve hot with a little butter. Garnish with a little reserved bacon and onion if you wish.
This recipe has been handed down from my great grandmother, who brought it from the Azores. Serve with crusty bread.
This is rich, creamy, and cozy. The best rice pudding i have ever eaten. My mother is from England and she always made rice pudding for a treat.
This is a very old, very traditional side dish in Scotland. I had it as the starch one evening in Edinburgh, and really enjoyed it. It pairs well with steaks or chops, and even works as a stuffing for game birds and steaks. It's definitely worth a go for a truly traditional Scottish side.
After several attempts at making skyr I have finally figured out a way to have it come out perfectly every time. Skyr is an Norwegian/Icelandic cheese made from non-fat milk that is eaten like yogurt. It is exceptionally thick and has virtually no fat and loads of healthy protein, making it a great way to jump start your day. I have tried the stovetop method and it takes so much work and the results are the same, so, however unconventional it is, I make my skyr in the......MICROWAVE!!
A traditional Welsh fruit cake involving tea. Slice and serve topped with butter.