Tag Archives: German cuisine

Karl’s Bierock

Bierock are Volga German stuffed breads. The Volga Germans were brought into Russia by Catharine the Great for their “modern” technical skills. However, their cooking was not one of those skills. Many would consider both German and Russian traditional cuisines a wasteland—there is only so much you can do with cabbage, flour, potatoes and a little beef when you do not have access to, or can afford, fancy spices.

Karl’s Bierock

Karl’s Bierock

Continue reading

7 Comments

Filed under Beef, California Fusion, German, Main Dishes, Vegetables

Karl’s Rotkohl II

I want to make Charlie B’s tomorrow. This is a leftover breakfast, but to make it you kind of have to have the leftovers. I already had the potatoes, but I needed the sausage. That meant bratwurst for dinner tonight.

Karl’s Rotkohl II

Karl’s Rotkohl II

Continue reading

Leave a comment

Filed under California Fusion, German, Other Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Bavarian Schweinsbraten (Pork Shoulder Roast)

Last Sunday I made a Georgian pork roast. This left a good bit of leftover meat. I used part of the meat to make pork tacos early in the week. When I make taco filling I add lots of chilies, onions, and celery. After we had eaten our fill I was left with a good bit of taco filling left over. I used this meat to make sixteen tamales. These were so good that Jan asked me to make more pork this weekend, so we will have leftovers for tamales next week.

Karl’s Bavarian Schweinsbraten (Pork Shoulder Roast)

Karl’s Bavarian Schweinsbraten
(Pork Shoulder Roast)

Continue reading

1 Comment

Filed under Main Dishes, Pork

Karl’s Bavarian Essence Pork Rub

As I was scanning the WordPress “recipes” tag I ran across a Bavarian Essence recipe. This combination of spices was an attempt to replicate the chickens produced by Bavarian beer gardens. I, of course, can’t leave well enough alone, so I will be adding my own tweaks.

Karl’s Bavarian Essence Pork Rub

Karl’s Bavarian Essence Pork Rub

Continue reading

1 Comment

Filed under Sauces and Spices

Karl’s Roasted Cauliflower Leyden au Gratin

Jan’s first fieldwork was with the Kwinti Maroons of Suranam. To follow up on the records of this people she had to spend some time searching the colonial records in Holland. While she was there she fell in love with Leyden cheese, which is a Gouda cheese with cumin seeds.

Karl’s Roasted Cauliflower Leyden au Gratin

Karl’s Roasted Cauliflower Leyden au Gratin

Continue reading

1 Comment

Filed under Side Dishes, Vegetables

Karl’s Rotkohl

I had planned on making this German feast last year, but the meal fell apart. I think Miriam got sent off to Peru for work (just like she is today). Chris is still coming over, so I am going to go ahead and make it this time.

Karl’s Rotkohl

Karl’s Rotkohl

Continue reading

1 Comment

Filed under Side Dishes, Vegan, Vegetables