Readers of my blog may be beginning to feel that I am in a rut with so many bierock recipes, but these pocket breads are really good and open to a wide variety of fillings. Wife Jan did not like boring German bierocks—beef, onion, and cabbage in a raised bread wrapper. When she found Volga German bierocks she changed she mind—seasonings are good. She then asked that I make Uyghar bierocks—while she like there she would have preferred that I had used chicken rather than lamb. This morning she asked for chicken curry bierocks.
Category Archives: Main Dishes
The first time I made bierock—German pocket breads—I made it the way it would be done in Germany, with a minimal ingredients list—mostly beef, onions, and cabbage. Wife Jan was unimpressed. She found a Volga German recipe with a fair amount of spices added—these she liked much better. Jan then had a fancy—What if a Volga German traveled east on the Silk Road to Kashgar. What kind of bierock would he make then?
When I proposed my usual Greek lamb for this Easter’s dinner, I was faced with a bit of a revolt. We finally settled on both ham and salmon as the main dishes. For the salmon I eventually decided to use two spice rubs. To go with my salmon I also made a ham steak, arugula salad, latkes with pear sauce, and dinner rolls.
When I proposed my usual Greek lamb for this Easter’s dinner, I was faced with a bit of a revolt. We finally settled on both ham and salmon as the main dishes. For everyday meals, I usually broil my ham steaks, but—since I was already planning to plank grill the salmon—grilling it this time was an easy decision.
I decided that I wanted biscuits and gravy for breakfast, but I did not have my usual sage pork sausage—which wife, Jan, does not really prefer. I did have some Trader Joe’s chicken sausage in the freezer, so I decided to go with that. I did not used to make this kind of thing—except on special weekends—but I just had a hankering.
My sister, Karen, came through town last week and for one of the meals I made chili. As I had not planned to make a third meal for her it was a bit of a spur of the moment thing. While everyone else went for a hike, I whipped up a quick chili.
Sometimes, I am at a loss for what to make for dinner. I go on-line and search for “dinner ideas.” While I am usually sure—when I see a picture of a dish—about what I do not want to make for dinner, but I sometimes struggle to find what I want. I keep looking, and eventually, I will spot something that just seems right—and off I go.
A bierock—German stuffed bread—is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed package that you can slip into a pocket or pouch is a solution that many cultures have discovered.