Similar to our American hamburgers, German frikadellen are flat and pan fried. They are also a close cousin to our meatloaf because they have a variety of herbs and spices and use milk, eggs, and breadcrumbs as a binder. Ingredients Use Up Leftovers Traditional frikadellen use up leftover meat, traditionally veal or lamb, but beef…
This post is inspired by the 52 Ancestors in 52 Weeks challenge by Amy Johnson Crow. The week 4 challenge is “Invite to Dinner”. Food has always been a central part of my life. From holidays to family celebrations to culinary travel adventures, food is part of my identity. When I was growing up, dinnertime was a…
I have been off work for a couple weeks recovering from carpal tunnel surgery, and have had more time than usual to watch my favorite morning TV shows. This week in particular, I noticed more food TV personalities sharing memories of the food they ate during their childhood. The Chew aired an entire show about…
I only remember Mom making sauerkraut a few times when I was growing up. We loved to eat it, but we didn’t love to smell it every time we walked through the kitchen! Mom used to talk about the “old German women” on her street when she was a kid (old was probably my age…
My German grandmother made them … and my mom made them … and I can’t even remember when I first ate these German Inspired French green beans. Yep, you read that right! They’re multi-cultural! Honestly, I’m not entirely sure if a can of “French Green Beans” is really the long thin variety or our American…