October-Fest!! Zwiebelkuchen/ Beschwipster Huhn/ Bratkartoffeln 🌞

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Onion Pie (Zwiebelkuchen)

Zwiebelkuchen is a dish often served in the autumn, when the air is crisp
and cool. It makes a good breakfast, lunch, or supper.

Serves 6 | Prep. time 20 min. | Cooking time 1 hour

Ingredients

1 recipe pastry for a 9-inch single crust pie
3 pounds onions, sliced
3 slices bacon
1 cup sour cream
2 eggs
1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon caraway seed

Directions

1. Heat the oven to 425°F and arrange the pastry in the pie plate,
making sure it covers the sides. Trim the edges.

2. Sauté the onion in a large skillet until it is translucent. Transfer it
to a heatproof bowl.

3. Cook the bacon, drain it, and chop it up. Add it to the onions and
mix well.

4. Stir in the sour cream.

5. Beat the eggs lightly with the flour and salt, and stir them into the
onion mixture.

6. Spread the filling in the pie crust and sprinkle on the caraway
seed.

7. Bake for 1 hour, or until the onions are golden.


From "A Taste of Germany"
https://www.goodreads.com/book/show/50706991-a-taste-of-germany

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Drunken Chicken in Red Wine (Beschwipster Huhn)

This chicken simmered in a light wine broth is tender and flavorful.

Serves 6–8 | Prep. time 15 min. | Cooking time 1 hour


Ingredients

6–8 chicken pieces
1 teaspoon salt
½ cup all-purpose flour
6 slices bacon, diced
2 tablespoons butter
2 onions, chopped
4 carrots, sliced
4 stalks celery, sliced
3 cloves garlic, chopped
1 ½ cups chicken broth
2 ½ cups red wine
1 sprig fresh rosemary
5 sprigs fresh thyme
1 bay leaf
Mashed or roasted potatoes for serving

Directions

1. Season the chicken with salt and coat it with the flour. Set it
aside.

2. In a Dutch oven, cook the bacon until crisp. Remove the bacon
pieces from the pot, but leave the grease.

3. Brown the chicken pieces in the bacon fat and remove them to a
platter.

4. Leaving all the browned bits, melt the butter in the pot and add
the onion, carrots, and celery. Cook until softened, and then add
the garlic. Cook another minute or two.

5. Add the broth, wine, rosemary, thyme, and bay leaf. Transfer the
chicken pieces back to the pot.

6. Cover and simmer for 45 minutes, until the chicken is cooked
through and tender.

7. Remove the rosemary and thyme stems and the bay leaf, and
serve the chicken pieces with the broth.


From "A Taste of Germany"
https://www.goodreads.com/book/show/50706991-a-taste-of-germany

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Bratkartoffeln (Fried Potatoes)

My mutti had three ways to make her fried potatoes. Each
was slightly different, but each was absolutely
mouthwatering. The first way is the most traditional but
needs planning. This is the way most restaurants in
Germany make them, because they really are the best. The
second way is great if you find yourself with leftover
potatoes. The third method is perfect if you’re desperate for
bratkartoffeln and need them now.

Choose your method:
1. Start the day before by cooking the potatoes in their
skins in plenty of salted boiling water. They’ll take about
20 to 40 minutes, depending on their size. To check if
they’re tender, poke them with the point of a knife. It
should slide in easily. Drain the potatoes, let them cool
and peel them. Keep them in the fridge until the next
day. (This is considered the best way to make them.)

2. Use leftover boiled potatoes. (See Oma’s Ecke. This is the
quick method.)

3. Use peeled raw potatoes. (These’ll take longer to fry and
will taste totally different. Different, but delicious.)

Serves 4

2 to 3 tbsp (30 to 45 g) butter, divided
1 cup (150 g) diced onions
8 slices bacon, diced
1¾ lbs (800 g) prepared potatoes (see headnote), cut into ¼-
inch (6-mm) slices (see Oma’s Ecke)
Salt and freshly ground black pepper, as needed
2 tbsp (5 g) finely chopped fresh parsley, for garnish

Melt 1 tablespoon (15 g) of the butter in a large skillet over medium
heat. Add the onions and bacon and cook, stirring occasionally,
until the fat is rendered and the onions are translucent, 5 to 7
minutes. Using a slotted spoon, transfer the onions and bacon to a
medium bowl.

Add the potatoes to the skillet. Fry the potatoes for 5 to 6 minutes,
until the bottoms are browned, and gently turn them over. Add the
remaining 1 to 2 tablespoons (15 to 30 g) of butter, if needed, to
keep them from sticking to the bottom of the skillet. Fry for another
5 to 6 minutes, until most of the potatoes have crispy browned bits
on them.

If you are using raw potatoes, cover the skillet with its lid and fry
until the potatoes are tender, 10 to 12 minutes. Remove the lid and
fry for 5 minutes, turning the potatoes so that most of them have
crispy bits.

Add the bacon and onions to the potatoes and season with the salt
and pepper, turning the mixture gently to distribute everything.
Serve garnished with the parsley.

Oma’s Ecke

The best potatoes to use for this are waxy, low-starch ones.
All-purpose ones, such as Yukon gold, will also work fine. If
you only have starchy ones, use them, but cut them into
thicker slices and turn them carefully, so they don’t fall
apart.

Leftover potatoes are usually salzkartoffeln (boiled potatoes)
that have been peeled and then boiled in salted water. The
first method mentioned in the headnote uses what Germans
call pellkartoffeln (potatoes boiled in their skins). These are
potatoes that are cooked in their skins and then peeled. The
texture on the outside of those peeled potatoes is totally
different than the leftover boiled ones. That is exactly where
the yummy difference in the final product comes from.

From "German Meals at Oma's"
https://www.goodreads.com/book/show/41487174-german-meals-at-oma-s

Excellent! (Hard to get out of your seat after a German Entree!) Enjoy!