Ragout is a term for a main-dish stew and has nothing to do with “Ragu” which is Italian and is a sauce such as Bolognese, served with spaghetti.For a ragout you can practically use all kinds of meat. As described in the book “The Complete Housewife” from the 18th century, featuring a recipe for a [read more...]
I was searching quite a bit to find some historical background for this name because I asked myself who was Malakow or Malakoff (in German) and what stands behind this name?This is what I found: Malakow, Jean J. Péllisier (1794-1864) was a French marshall who got the title of a duke from Napoleon after the [read more...]
Have you ever heard of Fricassee? In Germany we cook this dish with chicken. But here is more about it:It is a stewed dish typically made with poultry, but other types of white meat (like veal, rabbit, or Cornish game hen) can be substituted. It is cut into pieces and then stewed in gravy, which [read more...]
Soups are great for cold winter days. In Germany people love to eat soups, especially broths. The typical German menu normally starts with a soup; soups are tradition for the Sunday lunches. Either it is a chicken or beef broth with special inlays, such as Leberknoedel (liver dumplings) or semolina Nockerl, or just plain thin soup noodles. [read more...]
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