Sunrise Chef: Lisa Fish
Stony Run Inn & Grill wants to introduce us to old world German-Austrian food. It's in Kempton, Berks County and Chef Lisa Fish joined 69 News at Sunrise to give us a taste.
Spinach Spaetzle with Bleu Cheese Crumbles
1 cup bleu cheese crumbles or any cheese you prefer
1 cup heavy cream
4 cups of spaetzles
1 tbsp olive oil
1. Saute spaetzels in a pan with 1 tablespoon vegetable oil until golden
2 Add spinach, heavy cream, and cheese
3. Let it reduce and serve
Jagerschnitzel( meaning Hunter)
1 1/2 pounds veal or pork tenderloin, cut into 6-ounce portions
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 pound bacon, diced
1/2 cup diced green onion,
2 cups sliced button mushrooms
1/4 cup red wine
Olive oil, for frying
2 tablespoons chopped fresh Italian parsley leaves
8 oz brown gravy ( you can use the packet of you choice)
1.Pound veal or pork slices between sheets of plastic wrap to 1/8-inch thickness.
2.In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and mushrooms saute for 3 minutes. Add Add wine and cook for 3 minutes, reducing by 1/3, then add gravy. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
3.Heat 2tbsp olive oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 2 minutes for the first side, 1 ½ minutes for the second. Remove and add to bacon mushroom gravy.To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.
1 3/4 lbs. cooked pork lion,
6 Kartoffelkloesse (German Potato Dumplings) (recipe follows)
6 Bavarian pork sausages
3 smoked sausages cut in half
6 slices pork butt 1/4 inch thick
1 packet brown gravy
Hot German mustard
1. Cut smoked sausage in half and score the top half of each when frying or grilling the will make the sausage look like a flower.
2.Pan Fry or grill sausages and pork butt. On each plate place a generous helping of sauerkraut In middle of the plate, place a Kartoffelkloesse on top of the sauerkraut, place smoked sausage flower with a toothpick on the dumpling, around it place a slice of pork, one sausage and a slice of pork butt.
3. Drizzle brown gravy over dumpling
4.Serve with hot mustard.
Kartoffelkloesse (German Potato Dumplings) makes 15-20
6 T. butter, divided
1 c. dry white bread crumbs
2 slices fresh white bread, cut into 1/2 inch squares
1/2 c. all-purpose flour
1/2 c. regular farina, not quick-cooking
3 tsp. salt
1/8 tsp. ground nutmeg, freshly grated if possible
1/8 tsp. ground white pepper
3 1/2 c. cold, riced potatoes, about 4-5 medium potatoes (Russets, or other baking potatoes)
2 eggs, lightly beaten
Brown bread crumbs in 4 tablespoons butter. Remove from pan, add the other 2 tablespoons butter and brown the bread cubes. Drain both on paper towels.
Place the riced potatoes in a large bowl. In a small bowl, mix the flour, farina, 1 1/2 teaspoon salt, nutmeg and pepper. Add the mix in three or more portions to the potatoes, beating after each addition. Add eggs and mix well. If mixture is too thin to hold together in a ball, add flour a little at a time to mixture.
Bring 4 quarts of water and remaining salt to a boil in a 6-8 quart pot.
Wet your hands and shape each dumpling into a 2 inch ball. Press a hole into the center of the ball, place 2-3 croutons into it and reform the ball around the croutons.
Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other. Reduce heat and simmer for 12-15 minutes, or until dumplings rise to the surface. Cook for 1 additional minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with toasted bread crumbs and serve immediately.
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