7-Herb Green Sauce

Frankfurter Gruene Sause | Frankfotter grie Soß

I remember how difficult it was for me to recreate Grüne Sosse in Texas 6 years ago. Two herbs with fresh cucumbery aroma — borage and burnet — were impossible to find. Since they were not available at any local stores or farmers markets, and I tried to grow them, unsuccessfully. Finally, I gave up and replaced them with finely diced cucumber. Who knew a few years later I would find both of them grown by Livin’ Organics farm right here in Spicewood, available almost regularly! This season, Frankfurt-style green sauce is a delicacy I can enjoy more than once during the season.

One of my German friends says Grüne Sosse is a higher-calorie modification of Italian salsa verde. As if herbs, vinegar, and olive oil were not enough for Germans to survive in a colder climate, and they added eggs and fatty cream. Per about 5 oz of chopped herbs, a typical recipe includes 1) 3.5 oz of Schmandt (24% milk fat) and 2) 3 eggs + 3.5 oz vegetable oil + 3 tbsp white wine vinegar + 2 tsp mustard. Does the second part remind you something? Exactly! It’s mayonnaise.

It’s hot and sunny in Texas most of the year, and the ratio of herbs to the mix of sour cream and mayo is different in my recipe. I go for more herbs and less fat. I also skip making mayo and use my favorite Kewpie. In my opinion, this sauce is the best served with soft-boiled eggs and boiled Yukon Gold potatoes. If you want to add proteins, consider seafood — fried or roasted fish, smoked salmon, seared sea scallops, etc.

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Guglhupf | Kougelhopf | Alsatian Brioche

Kougelhopf| Guglhupf | Alsatian Brioche

What we call brioche is a bread highly enriched with milk, eggs, and butter. The more eggs and butter in the ratio, the puffier the bread, the more tender its crumb, the longer it stays fresh and soft (read it as moist). Similar dough recipes exist in many cuisines and have different uses. Differently shaped and cooked, brioche is loved all over the world. Alsatian brioche can be less sweet and served with foie gras and Riesling and can be sweeter and served as a dessert with coffee.

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Smoked Sauerkraut

Sauerkraut and Cameron's stovetop smoker

This holiday season, add this healthy Alsatian delicacy as a side dish to your festive table!

Do you like sour cabbage served with smoked sausages or pork or poultry? Everything we enjoy eating WITH smoked foods will also taste outstanding when smoke-roasted. This rule works for me every time. Though I experimented with adding smokey flavors to some unconventional foods, sauerkraut didn’t come to my mind until my friend mentioned a restaurant serving it smoked. Now, after making it at home time after time, fermented cabbage with its distinct tang looks like an obvious candidate for roast-smoking.

With Cameron’s stovetop smoker, it takes 20 minutes to add a hickory smoke flavor to fermented cabbage and another 5 to saute it with onions and heavy cream. It is as easy and quick as impressive for its complexity of well-balanced flavors. In France, it is served with cooked white fish, sausages, pork, and various poultry. Enjoy and happy holidays season!

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Pretzels

Pretzels

Pretzels are my obsession. I like all of them, including soft Auntie Anne’s ones offered in most American malls and airports. No wonder pretzels were my point of interest during the trip to Hessen and Reinland-Pfalz states in Germany and Alsace region in France. Those I loved. The recipe below is my favorite version of homemade pretzels adjusted to locally available ingredients.

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Flammkuchen | Tarte flambée

Flammkuchen (leeks, uncured smoked bacon, creme frache, cheese)

It is known as Tarte Flambée in France and as Flammkuchen in Germany. The dish is popular in both countries and there are many variations for the dough as well as for the toppings. Traditional basic version is made with thinly rolled rectangle of dough, which is covered with a generous layer of schmand/crème fraîche/20-30% butterfat sour cream, topped with onions and speck/lardons/small strips of lightly smoked uncured meaty bacon, seasoned with pepper and salt, and baked in a wood-fire oven. Flammkuchen was the first thing I wanted to recreate at home after my trip to Germany and France. The goal was to find the right recipe for the dough and the best local ingredients for the toppings. This recipe of flammkuchen is not final yet, it’s version 1.0, the closest to my favorite so far.

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