Extra Schmaltz!

My lovely brother accused me of posting elitist bourgeoise recipes using the steam oven, so here's a recipe for the people--LITERALLY. This is from DDR Kochbuch - Das Original , a cookbook of East German recipes that we got in Weimar. This clearly influenced by the multitude of Russian recipes for shchi , or cabbage soup. Being on the eastward side of the iron curtain, many GDR recipes were influenced by cuisine from within the USSR. I believe this could be made with sauerkraut rather than fresh cabbage. If you use kraut, rinse it a couple of times first, and then don't add vinegar later on. The humble appearance of this soup belies wonderfully rich flavor. For this version we used pork loin, but can be made with other cuts of pork, or with beef or veal. The meat is cooked until tender, but still with some chew to it. 2 lbs.  boneless stew meat: beef, pork, or veal (or 3-5 lbs bone-in) 1 large celery root (celeriac), cubed 1 large leek, separate the leaves, wash tho...

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha...

Inspired by our trip to Germany and the many wonderful composed salads we had, I created this cauliflower salad. I served it with pulled pork sandwiches, as an alternative to cole slaw, which went well together. Vegetables 1 head cauliflower, in small florets 1 carrot, julienne 1/3 c. red onion, sliced thin 2 stalks celery, sliced thin ~2 tsp. fresh thyme leaves Dressing 1/4 c. red wine vinegar + 2 tsp. cider vinegar 3 Tbsp. olive oil 1 tsp. Dijon mustard 1 tsp. sugar 1 tsp. salt or to taste 1/2 tsp. black mustard 1/4 tsp. cayenne Blanch the cauliflower and plunge into cold water to cool, then drain thoroughly. Combine the cauliflower, carrot, onion, and celery in a large bowl. Whisk together the dressing ingredients, and then pour over the vegetables, then mix. Adjust salt to taste. Allow to marinate for 30 minutes or longer.