Last week we went out for our friend Martha’s birthday. Her chosen destination was Mario’s Bar at Gasthof Zur Gemutlichkeit in Minneapolis. Gasthof’s is a German beer hall with everything that you would associate with the idea. Loud people, lots of drinking, drinking songs, beer, wandering accordions, boots full of beer, waitresses that looked like they just came from the set of The Sound of Music (I know that it’s set in Austria, but that’s close enough for this Polack), beer, cabbage, schnitzel, oh, did I mention beer? Our schedule got messed up that day and we were both very hungry by the time both of us got home, so we decided to head over there early and get some food in the dining room before heading down into the bar. Despite having some Germanic blood in her, Lindz isn’t too fond of German cuisine. I, on the other hand, revel in it. I mean what’s not to love? They have all sorts of sausages, cabbage with nearly everything, dumplings, bacon, mushrooms, and really that is just the tip of the iceberg! Lindsay ended up getting some chicken soup with homemade noodles and the shrimp appetizer plate. I got the Halbe Gebratene Ente, or in English, the half roast duck. It came with a dinner salad (pretty boring), red cabbage (cabbage and beets, which I found surprisingly good considering that I don’t like beets), cranberry sauce for the duck (num!) and I chose the german potato salad (take out the mustard and add dill pickles, bacon and warm it up, which is truly divine). Here, this might give you a better idea of what I ate:
It’s not in the picture, but I had a Hacker Pschorr Alt beer with my meal. It is a dark beer from Munich, but it is nice and smooth. Not bitter at all. I was only able to make it two-thirds of the way through the plate before I had to call it quits. Also by that time, we were technically running late for the party in the bar.
Downstairs was great. They had a Polka band playing, people dancing, and apparently a Bad Christmas Sweater party going on. Here I got myself a Paulaner Hefe-Weizen. A nice Hefe-Weizen with a little bit of “chew” to the consistancy, just the way I like it. It was a fun and relaxing get together. I’ll leave you with a sign that I saw in the bar:
As promised, I took another stab at doing the chicken kiev. This time I made it for my folks over Thanksgiving. I even made some for Grandma, but I’ll get to that in a bit. I took some extra care when I was butterflying and pounding out the chicken breasts and it worked out much better. Also, I used a gallon baggie instead of plastic wrap, which was an amazing difference in the ease of the whole process. I finally got the seasoning right, so they didn’t taste like a salt lick. They still leaked all over the pan, but I didn’t care because they tasted great. The breasts that I picked up were still attached to the breast bone and ribs so I had to do some minor butchering to get them ready. In the process I ended up with a large and small muscle from each breast. After trying to figure out what to do with the small ones, I eventually came to the “what the hell, I’ll give it a shot” idea of making mini-kiev’s. They ended up being slightly larger than a jalapeño popper. This solved my problem of what to give to Grandma. She really doesn’t eat large meals anymore, plus she has never liked leftovers, so my logic was that she could microwave a couple and keep the rest in the freezer for later. Yeah. They never made it to the freezer. She had a meal of them and less than a week later, she finished them off.
Not very seriously, but I am tossing ideas around as how to make these quicker and easier because I would like to get them into our regular supper rotation. I may just end up making a crap load over one weekend and freezing them uncooked to be pulled out on short notice. I’ve also given some thought to the idea of cutting a cavity to stuff thereby bypassing the butterfly / pound / roll steps. Whatever I decide, I’m sure I’ll post it here.
. . . Terry will cook stuff that will take a couple of years off his life expectancy.
A while back Lindsay and one of her classmates went to a Theological Conference in San Fran. I was left to my own devices for a long weekend. Since it was snowing outside, I wanted some comfort food. So I did what came natural in the kitchen. Meat and Taters!
This is my fall back recipe for anytime that I do hamburgers. I originally got the recipe from my friend Karen, hence in my head they will be forever known as Karen Burgers. I have changed the recipe slightly from what she showed me, namely I removed the BBQ sauce from the mix, but other than that, this is how I remember her cooking them.
- 1 lb of Hamburger
- ~3/4 C of chopped Onions
- 2 generous Tbs of Dark Brown Sugar
- 2 Tbs Worchestire Sauce
Mix the ingredients together in a medium bowl. I usually make four patties. And fry them to desired doneness.
Yup. Pretty straight forward. Because I was only cooking for myself, I decided just to make one giant patty. Digging around in the freezer I found some frozen hash-browns that looked like it would go well with the burger.
Don’t worry. I did spread it out over several meals.
For my little sister’s birthday this year, Lindsay and I took her out for her first sushi experience at Osaka’s in Roseville. Before you ask, no I didn’t take a photo of the sushi that we got because Sara and I split one of their standard sushi platters, so there wasn’t anything really wild or weird on it. There was a mix of tuna, salmon, a California roll and a bunch of other stuff that I don’t remember (guess I should have taken a picture after all). However, I was pleasantly surprised to see that they put some eel on it. Sara’s reaction was fairly typical of what I’ve seen with other newcomers. She liked the flavor, but wasn’t sure about the texture. She definitely liked the rolls more than the sushi. Not too surprising, at least to me, is that her favorite is the eel. I was nice and didn’t make her try the sashimi. That I usually reserve for the second trip. All in all she enjoyed it. Not sure if she wants to eat it again, but she was glad that she tried it.
As a side note, there was something that I noticed on the menu that I found very humorous.