The Bohemian Crystal, Westmont, IL

Deep dish pizza may top most people's list of Chicago must-eats, but when my family visits Chicago, there's only one place we have to go - The Bohemian Crystal in Westmont. Back in the early days of The Traveling Spoon, I dedicated a post to exploring my culinary heritage, and The Bohemian Crystal was an important landmark on the journey.

Legendary Breaded Pork Tenderloin and Bread Dumplings at the Bohemian Crystal, Westmont, IL

To make a long story a bit shorter, I trace my culinary roots to the Czech Republic, Slovakia, and Germany, so the Bohemian Crystal - which specializes in Bohemian, Slovak and Moravian cuisine (with a few classic German and Polish entrees thrown in for good measure) - is the perfect place to sate my ethnic food cravings. But this restaurant isn't just a mecca for my extended family, it's also a favorite of the sizable Czech population that makes its home in the Chicago suburbs.

Main Dining Room at the Bohemian Crystal

My family has been going to 'the Crystal,' for as long as I can remember - quite possibly, in fact, since before I was born, and I'm quite sure the decor hasn't changed a bit since those early days. Stepping into the Crystal really is like stepping back in time: leather-backed chairs, low, heavy-beamed ceilings, and brick interior accents speak to its 1960s-70s heyday, as does the superannuated clientele. On any given visit, my siblings and I are usually the youngest patrons by a few decades at least, but this is actually a positive because it means that the Crystal really understands good, stick-to-your ribs food, with generous portions that represent a value for money reflective of a bygone era. Simply put, it's good, old-fashioned food and a lot of it!

Start 'em young: my nephew, James' first visit to the Crystal

The Crystal is modeled on a traditional, Old World Czech restaurant, which means it's dark, dated, and decorated with masses of tchotzkes - including, of course, its namesake Bohemian crystal. Add to that the traditional dress of the young, female waitresses and you could be forgiven for imagining yourself in a pub in Prague.

So now that I've set the scene, what about the food? Well, since I've been to the Crystal so many times, you think I'd be able to give you a detailed run-down of the menu....and as a champion of variety, I'm a little embarrassed to admit that I've only ever ordered one thing off their ridiculously extensive menu (seriously, you might want to do an online recon to nail down a few options beforehand, or you'll be reading for a while). That's right - I've ordered the same meal every time I've visited the Crystal, but when your meal is as good and authentic as their Breaded Pork Tenderloin, why mess with perfection?

See? Perfection.

The Crystal is known for hearty favorites like duck, lamb shank, pork tenderloin, or veal cutlets, but it also boasts an extensive list of sides, including potato pancakes, both bread- and potato-based dumplings, veggies, and sauerkraut - all of which can be topped with the thick brown gravy that they serve in abundance. Each entree includes a choice of sides and is served with a choice of soup or salad and some rye bread and rolls. You also get a bottomless mug of coffee or tea and a choice of dessert to finish.

Liver Dumpling Soup with Rye bread

The breaded tenderloin is massive and crisp (ask for a lunch portion or half portion if you're intimidated), but lightly breaded and usually not too greasy. Taken alongside some pillowy bread dumplings - my favorite part of the meal - and a river of molten gravy, it's a richly satisfying culinary trip to the 'old country.' I usually preface mine with a slice of caraway-infused rye bread and a bowl of liver dumpling soup, popular for its clear broth and tender, lightly spiced dumplings.

Poppyseed Kolacky

For dessert, I always choose kolacky, but kolacky-lovers should be warned that it's sometimes a bit hit-or-miss with the quality of the pastries at the Crystal. They're sourced from different bakeries and suppliers in the area (I always imagine some little babushka churning out hundreds of pastries in her kitchen!) which means that they're often slightly different from visit to visit. Thankfully, we were in luck this past time and feasted on some of the fattest, juiciest poppyseed kolacky I've ever seen!

Fruit Kolacky

Sure it's a nostalgic eatery for me - just the smell of the Crystal's over-strong coffee is enough to bring back memories of childhood visits with my grandparents and extended family - but it's also a great choice for anyone who values good, rich food and good value. Of course, you can't keep such a great place secret, so if you find yourself craving old world favorites you might want to make a reservation - the Crystal is especially packed on Sunday afternoons and is closed on Mondays.

Easter Lamb Cake Pan (or How to Season Cast Iron)

A couple of days ago, I mentioned one of my favorite Easter traditions - the Easter Lamb Cake. This festive confection usually consists of some sort of pound cake, baked in a lamb-shaped pan, frosted with buttercream, and covered in coconut 'fleece.'

Photo of a photo - sorry for the poor resolution!

It's a tradition from Eastern Europe and Germany that's been in our family for generations (and one that's especially common in the ethnic bakeries of Chicago, where my Mum's side of the family lives). Sadly, I don't have a lamb cake to share with you today - instead, this post is all about my cast iron lamb cake pan, which I rescued from rusty ignominy.

Pre-treatment: sad and rusty

My mum has one of the old-fashioned cast-aluminum pans (the top photo shows a cake baked in her pan, years ago!), but these days, most lamb cakes are baked in modern, lightweight pans. I've come across dozens of these, but never purchased one - always holding out for the 'real' thing...so you can imagine how thrilled I was to discover this rusty little beauty languishing in our local thrift store.

Even in its rusted, dirt-encrusted state, I just couldn't pass it up (could you say 'no' to that cute little face?) - especially since I know these pans garner lots of attention on eBay and this one was only about $12! It may surprise you to learn that I've never owned any cast iron (I really want some, though), so I was unsure about whether this pan could be salvaged. After a few hours of internet research, I decided it was worth a try and got to scrubbing.

Most sites suggested that 10-15 minutes of scrubbing should so the trick, but I soon learned that you don't have to worry about scrubbing behind the ears with a cast iron skillet; this task ended up taking me the better part of an afternoon. Once the rust was gone, I dried the pan in a 250°F oven for an hour or two and then cooled it on a wire rack.

Rescued!

At this point, I brushed the cooled pan with vegetable oil, taking care to grease every nook and cranny, and wiping out the excess with a paper towel. The pan went back into the oven ( 250°F to 300°F) for another couple of hours. I should note, here, that bacon fat or lard is actually recommended for seasoning, since vegetable oil may leave a slightly sticky finish. Unfortunately, I didn't have either of these to hand so I'll just have to keep my pans covered to prevent them accumulating dust or dirt.

I repeated the seasoning process again and plan to do it once more before I use the pan for baking (especially if I can get my hands on some lard). After that, it's just hot water and a soft rag for this pan to preserve the seasoning. I'm hoping that's the end of the rust, but it if comes back, I'll have to repeat the whole scrubbing-seasoning process again!  This slightly-gray pan should turn a classic cast-iron black with increased usage - guess I'd better get started on my Easter baking!

Edit: Apparently lamb cakes are more widely popular than I'd first thought - here's an Italian version, complete with recipe!

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Budget Travel: Foreign Food Etiquette

Boy, has it been a long time since we've had a travel-related post around here. I know, I know - everyone comes for the cookies and bacon, but this is The Traveling Spoon, after all.

Writing about travel was simple when we'd just moved back from Germany, or when we were hiking across the American West, but it's a little trickier now that the furthest I typically get from home is the hour drive to Nashville. That makes me doubly grateful for (and jealous of) the stories in my Budget Travel magazines.

It's okay to drink and walk in Poland......if you're a giant beer mascot

I'm so lonesome for the road that I've signed up for their e-mails, too. Last week's edition delivered a little gem about the 15 International Food Etiquette Rules That Might Surprise You. A few were well-known to me ("Don't eat with your left hand in the Middle East," "Never stick your chopsticks upright in your rice," etc.) while others were a complete surprise (You really shouldn't use your hands to eat anything in Chile? And, after spending all my youth in the UK, I'd never heard the one about the Bishop of Norwich).

Cream tea in Cambridge, England

Although I won't share the full article here, I recommend reading it. It's useful information for any frequent or wanna-be-frequent traveler. It's also useful for bringing back foreign food memories. Thankfully, I don't have many faux pas on my record (yet!), but I do have a lot of good food memories from the road: dining on termites in southern Africa, traveling through Istria during truffle season, sharing lavish pilgrim feasts on the Camino de Santiago in Spain, and - of course - that unforgettable meal of tilapia, plucked from the depths of Lake Victoria.

German liver dumpling soup 

After many years of travel, I've come to realize that trying new foods is one of my favorite parts of seeing the world. Food culture is something we all have in common, even if it often takes very different forms. Take a few minutes to educate yourself about foreign customs and you'll never have to worry about etiquette getting in the way of your enjoyment.

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Lost in Translation

Maybe it was because I'd just received an e-mail about Lonely Planet's Lost in Translation contest, or perhaps because I had just returned from a particularly numbing visit to the dentist (and needed of a bit of cheering up), but last night I spent several happy minutes browsing Engrish.com.

As a former English major and an avid traveler, nothing gets me laughing like a good bit of Engrish - it may not be very politically correct, but these little gems of grammatical guesswork certainly are entertaining!

Opening Soon: Chinatown Disney Cafe. Order, if you dare!
(Photo courtesy of Engrish.com)

While I laugh at the awkward toilet signs and tear up at the unintentionally embarrassing t-shirts, my favorites are the mis-translated menus. They're not always the most amusing, but they're often the most bizarre - and they remind me of the brief time I spent as a menu translator in Germany. Since German shares a lot of similarities with English, my job wasn't nearly as humorous as the creators' of Engrish.com, but it certainly had its moments.

How patriotic!
(Photo courtesy of Engrish.com)

I stumbled into the work on the recommendation of a German friend who, as a more-than-competent English-speaker, had done a lot of translating herself. She was looking for a partner and I found the work so interesting that I couldn't resist. My German is conversational, at best, but I certainly knew enough menu words in both languages to make the translation easy. I would pore over the menus for a few minutes or hours (depending on how much help was needed!), submit my corrections, and then enjoy a delicious meal on the house.

On my first job, I got 'paid' in fried carp - fresh from a local pond - and the rich flavor and tender flesh was a revelation . I knew, then, that I had found the perfect job; I made my own hours, found the work fascinating, and often got paid in food - what more could a hungry girl want?

Goodness knows why people keep having a bad reaction to this dish!
(Photo courtesy of Engrish.com)

Sadly, my return to the States cut my 'career' - and my source of free dinners - abruptly short. Although it was never intended to be a wage-earning job, I'd certainly recommend it as an option for starving students abroad!  In addition to earning me a seat in restaurants I'd never have been able to visit otherwise, it also provided a bit of income and an entertaining experience that, now, can only be relived by scrolling through pages hilarity ridden pages of Engrish.com. Go on, eat up and enjoy!

For when a little crap just isn't enough
(Photo courtesy of Engrish.com)

Book Bite: Dorling Kindersley Eyewitness Travel Guides

It's time for another Book Bite! This one showcases some of my favorite travel guides - the Dorling Kindersley Eyewitness series. If you haven't explored this series yet, you're missing out!

As a child growing up in England, I fell in love with Dorling Kindersley books. I loved their interactive and informative formats - the lively descriptions, full-color pages, breathtaking photographs and extraordinarily detailed watercolors - and the wide range of topics covered (everything from cooking to cars). DK books seemed to be everywhere and I read them with childish enthusiasm. I was disappointed when we moved back to the States and I could no longer find them so easily.

You can imagine my delight, then, when I discovered the DK Eyewitness Travel Guides a few years ago.  Our first was borrowed from the library and took us on a trip through the Czech Republic. Since then, we've amassed a small collection and they really are fantastic. DK call themselves the 'illustrated reference publisher,' but their books are so much more than a reference guide - they're an experience.

Each book gives detailed historical information about the specific destination, as well as practical travel tips (on transportation, money issues or social customs) and a quick-reference language glossary that's come in handy more than a few times! They're richly illustrated and chock full of photographs and the DK signature watercolor drawings that feature floor plans and cutaways of famous buildings, as well as 3-D aerial maps of popular locales.

One of our favorite features are the area maps, color-coded and divided into manageable sections which make exploring even the most unfamiliar cities or regions a breeze. We've done several DK-based tours, dividing our time between the sections and relying on their detailed street maps to get around. My favorite thing to do is to dive in, cover-to-cover, on the way to our destination so that I arrive with a sense of the cultural and historical context of the place (it also helps to give me a sense of direction, so I don't get us lost!)

I could go on and on about these guidebooks, but I discovered this little gem of an interview on YouTube, so I'll let their Publishing Director, Claire Currie, give you some more information and a sneak peak at the process behind the publication!

P.S. This isn't a sponsored post - I just really like DK books!

Have Sweet Tooth, Will Travel : A Few of My Favorite Sweet Spots from Around the World

After sharing Lonely Planet's favorite dessert destinations with all of you last week, I got all inspired to create a list of my own. As you all know, one of my favorite things about travel is the opportunity it affords to try new foods  - and these foods always seem more memorable if they come with a hefty dose of sugar! Here are a few of my favorites from the past few years:*
*This list is by no means exhaustive, but it is delicious!

1) Flapjacks, Tom's Cakes, Cambridge, United Kingdom
In addition to being a the creator of traditional pastries and intriguing cakes (like their Lemon and Elderflower loaf), Tom's is the official purveyor of the world's most excellent English flapjacks (okay, official = in my opinion). I discovered Tom's while visiting my brother at university and have made countless pilgrimages since that inaugural visit. Thanks to my wonderful brother, Tom's flapjacks have made regular appearances amongst my Christmas presents for the past few years. Sadly, I'm not sure how I'll get my fix, now that his PhD is over!

2) Tarta de Santiago, Santiago de Compostella, Spain
The Galician city of Santiago is probably better known for the 700 km walk many people take to get there, but it should be famous for this fantastic dessert. Adorned with the symbolic Cross of St. James, this pastry is beloved of pilgrims, tourists and locals alike. It's light, sweet, and heavily flavored with almonds, which, in my opinion, makes it just about perfect.

3) Cookies, Levain Bakery, Upper West Side, New York City, NY
When I first tasted Levain's Chocolate Chip Walnut Cookie, I was pretty convinced that it was the best cookie ever...and it was, for about the five minutes that passed until I tasted their Dark Chocolate Peanut Butter Chip Cookie. In any case, Levain makes some of the best cookies ever - even in the face of tremendous popularity and hype. And that's pretty impressive. Almost as impressive as the gargantuan, behemoth, 6-ounce cookies they serve.

It's All in the Family: Kirschbaum's Bakery, Western Springs, IL

I have a thing for kitschy bakeries.

Okay, I have a thing for bakeries in general, but they get extra points for quaint character and unique touches - and serving tasty treats, of course! Regular readers of this blog also know that I have a thing for backstories; whether it's the development of a recipe, the origin of an ingredient or, as in this case, the history of an establishment, this enquiring mind always wants to know. As a result, I've done a lot of research in my time and have visited a lot of bakeries, but none satisfy these two loves quite like Kirschbaum's of Western Springs, IL.

Digging Up The Past

At last, our final night in the hotel has come! Matt and I will be moving into our new place tomorrow and I'm excited to get our things and start unpacking and making a new home. In addition to spending these weeks house-hunting and cooking up strange things in our hotel room, Matt and I have also started exploring our new hometown.  We've tried a few local eateries (including a great little place called Duke's Diner that serves Pad Thai and Green Curry alongside burgers and fries) and immersed ourselves in the local culture (i.e. checked out the country music scene in Nashville), but many of our adventures have been historical in nature. Matt and I are both history buffs, so a few weekends ago our exploration took us to the Civil War site of Fort Defiance, a former Confederate outpost.

Fort Defiance Interpretive Center

We timed our visit perfectly: the new Fort Defiance Interpretive Center had just opened a few weeks previously and we were able to enjoy the exhibits, talk to a local guide, and take a stroll along one of the many the newly paved walking trails. There are only embankments and depressions in the ground where the fort once stood but it's still interesting to view these sites and imagine the existence of a very different town than the one we're just getting to know.

Just over a year ago at this time, I was working at another historical site - uncovering the remains of a Roman settlement in Wiesbaden, Germany.  I've always been fascinated by archaeology and was glad to get the experience, uncovering several examples of Roman metalwork and pottery, and even a few older, Iron Age finds during my weeks on the dig. I learned a lot about the practical business of archaeology and preservation, but also got a taste of how personal and rewarding the work can be.

It's much more physically demanding and less glamorous than Indiana Jones would have you believe (what...no golden chalices or high-speed chases in cars, boats and planes?), but there's nothing quite like the knowledge that the piece of pottery you're holding was last touched, centuries earlier, by Roman hands.

German archaeologist Christian with one of our finds - how beautiful!

I've been looking for more volunteer opportunities ever since and hope to find something during our time in the TN/KY area. The archaeological community seems a little hard to break into, but I'm hoping that with diligent research and an ample helping of enthusiasm, I'll be able to find a way. Of course, even if nothing turns up, Matt and I will still keep exploring and learning from others who are digging up the past.

Sometimes Bitter is Better: My First Experience of Underberg Bitters

Ask someone in the United States their favorite flavor and you'll likely hear 'sweet' or 'salty.' Once in a blue moon, you'll run across a 'sour' lover - that rare individual who just can't get enough pickles and Lemonheads - but I've never, ever run across a person who prefers bitter flavors above all else. We are, by and large, a nation of sweet-tooths and salt cravers, and a walk through the snack section of any American grocery store will quickly prove this point - Little Debbie, Hershey's and Mars cater to the sweet lovers, while salt cravings are satisfied by Lays, Planter's and Oberto. Even our restaurants trade on these preferences, and food industry insiders often refer to the crave-inducing trifecta of sugar, fat and salt.

Where in the World?: How Many of Lonely Planet's 'Must-Eats' Have You Tasted?

Matt and I are still without a home address for at least a few more weeks, so while my beloved Budget Travel magazines are being delivered to my in-laws, I've been poring over more online travel and food articles. I unearthed this little 'best of' at Lonely Planet, where they detail seven 'must-eats' named for their geographical birthplace.

Of the seven (Buffalo Wings, Peking Duck, Yorkshire Pudding, Salad Niçoise, Nanaimo Bars, Mole Poblano and Singapore Chili Crab) I've eaten only two: I've already professed my love for Yorkshire Pudding, and the Anchor Bar, home of the original Buffalo wings, is just a drive away from my Mum's home in NY. Of course, they all sound delicious - particularly the Peking duck and chili crab!

Cornish Pasty in Cambridge

This article got me thinking about other foods that bear geographical appellations.  There are a few debatable choices, such as Champagne (not technically a food...) and a whole host of cheeses (Wensleydale, Stilton, Cheddar, etc.), but also some other legitimate entries that might possibly give LP's picks a run for their money:

The Allure of 'White Gold': White Asparagus and Mushroom Soup

Celebrating Easter on the road this year meant that I wasn't able to try out any new spring recipes, but if I'd been home, our Easter meal might have included one of my favorite seasonal ingredients - white asparagus. White asparagus is extremely popular in northern Europe, and Germany in particular, where it's sometimes called 'white gold.' During our time in Germany, Matt and I lived near a huge asparagus-growing area and I can remember driving past tarp-covered fields, waiting in eager anticipation for the season to begin.

White asparagus actually comes from the same plant as the more common green variety - the difference in color and flavor is due to the fact that white asparagus is kept out of the light during growing, which prevents photosynthesis (the lack of chlorophyll is what makes the asparagus appear white). It has a slightly milder and less bitter flavor, and the shoots are often thicker and more robust than their green siblings. On menus, white asparagus appears drizzled with hollandaise sauce, steamed with lemon juice, paired with seafood, blended in cream soups or even roasted on pizza. The highly-prized vegetable has a very specific growing season - usually late April until late June. In Bavaria, June 24th is celebrated as the end of Spargelsaison (Asparagus Season).

You Are What You Eat: A Look at My Culinary Heritage

Many of the foods and recipes I make, and the ones that appear on this blog, are influenced by places I've been to - England, Germany, Italy, or Spain, for example - but others are influenced by the places I come from.  Although I'm a third generation American, my family still has ties to the countries that brought us here and their traditions inform many aspects of our lives. Of course, one of the most obvious areas of influence is in the foods we prepare and enjoy - I call this my culinary heritage.

My ancestors on both my father's and mother's sides are mostly German, Czech and Slovak (with a bit of Ukrainian and Polish mixed in) so I grew up with an affinity for hearty Eastern European fare.  Daily menus were 'American' or a fusion of many cuisines (my mother was the original culinary traveler in our family!) but special occasions warranted a return to our roots; usually with pork tenderloin (veprova pecene) heavily spiced with caraway and served with handmade bread dumplings (knedlicky) and sauerkraut (zeli). 'Pork, Sauerkraut and Dumplings', as the meal is known in our family, is the staple of birthdays, holidays and pretty much any other occasion that might lend an excuse to indulge in our favorite meal.

Roasting pork in Prague - one of the most common meats in Czech cooking
(picture courtesy of my sister during her visit to me in Germany!)

The smell of caraway still reminds me of family gatherings and I have always considered my mother's firm-but-tender bread dumplings to be something magical and mysterious that no one else can replicate. Indeed, even a trip to the Czech Republic in 2010 left me still searching for a knedlick that could come close to their sweet, doughy perfection.  Many a boyfriend was put to the test with our family meal (because dating someone who doesn't enjoy heaping servings of sauerkraut or oceans of rich, brown gravy would be patently unthinkable) and if you're ever lucky enough to be in our house on Christmas day, you'll surely be able to try it yourself.

Of course, our home-country cooking isn't limited to a single meal.  No Christmas-cookie season would be complete without some form of Lebkuchen (spiced, gingerbread-like cookies from Germany for which I have a great recipe that I will one day share!) or Czech sugar cookies, which are made with powdered sugar and magically develop their own creamy, butter-and-sugar frosting when baked.  Easter is an occasion for the Osterlamm - a lamb-shaped cake baked in a special pan brought over from Germany.  Leftover Easter ham gets turned into flicky, a surprisingly sweet, Czech noodle dish made with brown sugar, ham, noodles and butter, while leftover dumplings (if there are any, which is rare) get scrambled with eggs and served for breakfast.

Travel Tips: Sleep Cheap in Europe (Part I)

This travel tip comes courtesy of all the family jaunts we took when I was growing up in England.  My parents had a love for travel and a great sense of adventure, but with five children and themselves to accommodate, economy was the watchword.  I credit their frugality with all the wonderful, global experiences I've had, and many of the 'sleep cheap' tips I've gathered were inherited from them.

One of the best kept lodging secrets in Europe is the network of Youth Hostels that spans almost any European country you might find yourself in.  The idea originated in Germany, where they're called Jugenherbergen, but now you can find them all over the world.  Most countries have their own hostelling association (DJH in Germany, and YHA in the UK, for example) but around 90 of these local associations have been organized under the worldwide association, Hostelling International.  This organization has an all-purpose webpage which allows you to view locations  in the US and across the globe and even book beds online.  There is a membership fee (non-members may still be allowed to stay in hostels, subject to availability and the possibility of a small extra charge) but if you plan on traveling often, in areas where hostels are plentiful, it can be a smart investment.

The License Plate Dictionary

When I was living in Germany, I spent a lot of time walking.  I mean, a lot.  For a whole year, I relied solely on public transportation and my own two feet.  It wasn't planned, but in retrospect, it allowed me to become familiar with the town, the culture and the people in a way that isn't possible unless you're moving at a pace slower than 4 mph.

I didn't have a car, but that didn't stop me looking at others' and I began to notice that a lot of German license plates spell out English words.  I soon developed a little game that made the miles fly by and, after a while, I took my point-and-shoot camera along.  Little by little, I put together my 'License Plate Dictionary' and even added entries from other countries, including Malta and Italy. Here are a few examples:

That's one provocative BMW

This Peugeot is even more forward! 

A boastful Audi

An unfortunate Ford

We had to go FAR for this one - all the way to Malta!

This is just a sampling of our collection - of course, I'm always eager to accept contributions from those of you living overseas. Happy hunting!

Recreating the Bamberg Onion

Once upon a time, while living in a lovely Bavarian hamlet called Bamberg, Matt and I went out for lunch at the famous Schlenkerla brewery and ordered an equally famous dish called the Bamberg Onion (or Bamberger Zwiebel, for the German-speakers out there). The brewery has been around since 1678, and is housed in a 15^th Century, half-timbered building, part of which was once a Dominican monastery, arranged around a central courtyard.

The old Dominican chapel offers atmospheric seating (source)

In the biergarten behind the restaurant, guests cozied up to one another on wooden benches placed alongside communal tables. It’s a common Frankonian tradition and one that usually encourages conversation amongst even the strangest of strangers during the meal.  After scanning the crowded tables, we joined a trio of elderly men draining the last dregs from a round of beers and enjoying the late afternoon sun. There was barely time for the usual pleasantries before our conversation was interrupted and our attention stolen by the arrival of our food. In less than the time it took to down a tall glass of smoked beer – or Rauchbier, Schlenkerla’s signature beer-meets-beef-jerky-and-bacon flavored brew – our onions were brought out, steaming from the kitchen and swathed in sauerkraut and herb-studded mashed potatoes. 

Teutonic Tuesday

I love when a meal just comes together, with little planning or preparation; I love it even more when that meal has a theme!  Matt and I picked up some pork chops on special at the grocery store this weekend and yesterday he requested schnitzel - a favorite dish from our time in Germany.  As it happened, we also had some asparagus on hand and, even though it wasn't the famous white variety we enjoyed overseas, it still rounded out the meal nicely.

Gorgonzola Schnitzel in Wuerzburg - this was divine!

The type of schnitzel most commonly encountered in the States is a pork variant of Wiener Schnitzel (the original is made of veal and is an Austrian dish named for the city of Vienna, or Wien, in German).  In Germany, this pork-based version is called Schnitzel Wiener Art, to differentiate from the original, but there are actually many different variations of the dish.  Jaegerschnitzel (trans: hunter's schnitzel) is a pork or veal cutlet topped with mushroom gravy. Ordering a Ziegeunerschnitzel (gypsy schnitzel) will get you additional red peppers, onions, and mushrooms in a tomato-paste-and-red wine sauce. Rahmschnitzel is served with a pepper-cream sauce and Salzburger Schnitzel is stuffed with bacon, mushrooms and onions. Are you hungry yet?