Recipes from the Great Chefs of Austria
	A LIGHT MENU FOR SUMMER - FROM THE VIENNESE CULINARY INSTITUTE: Pike-Perch- Serbian style served with parsley potatoes and Green & White Asparagus- (can be replaced with fresh green beans - in the markets now) Strawberry/Rhubarb Compote- served over vanilla ice cream. Pair the fish with an Austrian wine- Grüner Veltliner - now available in better wine stores. And the dessert with a Spät - Auslese (a sweet wine). Write to us at sms@herzerltours.com if you want us to send you the recipes. Also, you can read about the Grüner Veltliner on our Facts web page. The Viennese Cuisine is the only cuisine named after a city. As the dishes came from all the countries that were part of the Austrian empire, the Viennese cuisine is a true fusion cuisine. It is said that the Viennese took from all the others and made it more elegant. (quote by chef Fargl from the Vienna Culinary Institute "Am Judenplatz", where Herzerl Tours takes participants on the "A TASTE OF VIENNA" tour to learn to cook the Viennese way). Liptauer with dark bread Viennese potato soup Pork goulasch with small dumplings Apple strudel The above dishes were demonstrated and cooked under the guidance of Susanne Servin at a cooking class in Bronxville, NY, in November 2002. "LIPTAUER" - CHEESE SPREAD (Liptauer Brot Aufstrich) 250 gram (g) = 10 oz cottage cheese (regular, small curd) 60 g = 2 oz butter 2 tablespoons of sour cream 1/4 cup of finely chopped onions 1 tablespoon of pickles, finely chopped 1 tea spoon capers, finely chopped 1 anchovy filet, finely chopped, or paste, 1/2 teaspoon 1 teaspoon caraway seeds 1 teaspoon red paprika powder (sweet) salt and pepper to taste chopped chives for garnishing 1.) Mix the butter with the cottage cheese and the sour cream 2.) Add all other ingredients and stir them together 3.) Put it on a cold plate in a dome shape 4.) Garnish the Liptauer with chopped chive and serve with dark bread Published by Herzerl Tours / courtesy of the Culinary Institute Of Vienna-Am Judenplatz The Chefs of the Vienna Culinary Institute (where our classes take place) and Herzerl Tours offer you a Fall Menu. VIENNESE POTATO SOUP (Wiener Erdœpfel Suppe) 4 portions if served as a main course, 8 portions if served before entrée 1 lt. chicken stock or 2 cans of chicken stock + 2 cups of water 20 gram (g) =1 oz = 2 tablespoons of butter 20 g =1 oz = 2 tablespoons of flour 50 g = 2 oz = 1/4 cup bacon 2 - 3 cups of root vegetables, cubed - carrots, parsnips, kohlrabi etc. 3 cups potatoes, peeled and cubed 1/2 large onion 5 g = 1 tablespoon dried Porcini mushrooms, soaked in luke warm water 2 teaspoons salt, pepper 1 teaspoon marjoram 1/2 cup chopped parsley 1.) Cut onion, vegetables and bacon into small cubes 2.) Melt butter and brown the cubed onion, vegetables and bacon in it 3.) Add flour, brown flour also, but not too long. 4.) Fill up with the stock, add spices, stir it until soup starts to boil, reduce heat. 5.) Let soup simmer for about 10 minutes, 6.) Add potato cubes and let soup simmer for about 15 minutes - potatoes should be soft 7.) Now the soup is ready - if necessary, add more spices 8.) Serve and garnish with chopped parsley Published by Herzerl Tours/ courtesy of the Culinary Institute Of Vienna-Am Judenplatz PORK GOULASCH (Schweinsgulyas) 4 portions 500gram (g) = 18 oz pork (shoulder cut)- cut in cubes - approx. 2 oz p/cube 250g = 9 oz = 1 generous cup chopped onions 40g = 2 oz = 1/4 cup oil 40g = 2 oz = 1/4 cup red paprika powder (sweet if possible) 1/2 liter = 4 cups water 250g = 9oz = 1 generous cup sour cream 40 g = 2 oz = 1/4 cup flour 1 tea spoon tomato paste (optional) 40g = 2oz = 1/4 cup lemon peels or 2 tablespoons white vinegar 2 teaspoon ground caraway seeds; salt to taste 1.) Season meat cubes with salt and sauté in hot oil 2.) Remove meat from pan and add chopped onion into oil. Brown it slightly. 3.) Add the paprika powder and stir, then immediately add the water. 4.) Add the lemon peels (or vinegar), salt, caraway and tomato paste ( if desired) 5.) Add browned meat, cover and sauté for about 25 minutes. 6.) In a cup stir sour cream, flour and a dash of water until smooth 7.) When meat is tender, take out of the pot, stir the sour cream/flour mixture with a whisk into paprika/pork stock 8.) Let it simmer for another 5 minutes. If desired pass through a sieve, 9.) Put meat back into sauce and reheat. SAUERKRAUT MAY BE ADDED TO THE PORK VERSION (Szegedin). THE DISH CAN ALSO BE FIXED BY REPLACING THE PORK WITH VEAL, BEEF, CHICKEN (w/o sauerkraut). Published by Herzerl Tours/ courtesy of the Culinary Institute of Vienna/Am Judenplatz SMALL FLOUR DUMPLING (Nockerl) 4 portions 250gram (g) = 9oz. = 1 1/8 cup flour 1 egg 3 tablespoon oil (canola) 1/4 liter = 1/4quart =1cup milk 1 tea spoon salt 1.) Mix milk and egg and add to flour 2.) Add oil and salt 3.) Work dough only lightly and briefly 4.) In large pot boil water to which salt is added 5.) Put dough on a small cutting board and cut the "Nockerl" with a blunt knife directly into the boiling water 6.) Let them cook about 5 minutes , strain and rinse with cold water 7.) Toss in warm butter (optional) Published by Herzerl Tours / old family recipe of SMS APPLE STRUDEL (Apfel Strudel) 1 pkg. philo dough For the filling: 2 kg = 4 1/4 lb. apples (Golden Delicious) 150 gram (g) = 6oz granulated sugar 1 teaspoon vanilla sugar 30ml = 1 tablespoon dark rum or Weinbrand 150 gram (g) = 6oz dry raisins 1/8 teaspoon ground cinnamon 2 lemons 300g = 12 oz bread crumbs (unseasoned) 300 g = 12 oz butter 1.) Peel, core & slice apples, store in a bowl of water & lemon juice while working 2.) Mix apples with granulated sugar, vanilla sugar, raisins, cinnamon, grated lemon peel, lemon juice and rum and blend together well. 3.) In a pan roast bread crumbs and then when light brown add butter 4.) Put three layers of Philo on white flour-dusted sheet, 5.) Coat top layer well with melted butter 6.) Cover 1/3 of dough sheet with buttered breadcrumbs and the apple mixture (not too close to edges), fold edges in. 7.) By picking up the two ends lift the white sheet (tablecloth) to gingerly roll the dough into a big "sausage" 8.) Use pastry brush and melted butter like glue to tape edges. 9.) Brush entire strudel well with melted butter 10.) Place strudel on a well-oiled cookie sheet and bake in oven for about 40 minutes at 400 to 425 degrees F (200-220C) Published by Herzerl Tours/courtesy of the Culinary Institute Of Vienna-Am Judenplatz
PUBLISHED BY HERZERL TOURS ON JAN 1, 2008. These recipes will all be part of the soon to be published cook book A Taste of Vienna ™ by Herzerl Tours. For further information E-mail us at: sms@herzerltours.com or call us at (800) 684-8488