German Red Cabbage

I visited my local butcher shop today and got some German Sausages and then decided that I absolutely had to have Sweet and Sour German Red Cabbage to go with them. It's been a long time since I made this dish but I order it all the time when I am in Germany. I really don't know why I don't make it more often, since it is so simple to make and so good! The sour part of the dish helps you digest the fattiness of the Sausage.  The sour comes from  Apple Cider Vinegar and the sweet comes from the Cabbage itself, Apple, Onion and a little bit of Sugar. I served this with Potato Croquettes and I will post that recipe tomorrow. Anyway, I like my cabbage a little less cooked than the traditional method so I cook it for only 30 minutes instead for an hour. If you want to cook it longer, you will need to add more liquid. And, it's important to cook it with the lid on so that the cabbage retains it's beautiful red color. It was so delicious that I'm going to have to remember to make it more often!

German Red Cabbage

1 Red Cabbage, outer leaves removed, cut in quarters, core removed and sliced into thin strips and cut into 2 inch long pieces

3 Tablespoons Butter

1 Red Onion, minced

1 Gala or Fuji Apple, peeled and cored and cut into small pieces

1/2 teaspoon Salt

1/2 cup Apple Cider Vinegar

1 1/2 - 2 Tablespoons Sugar

2 cups Chicken Broth

In a large frying pan with a lid, melt the butter and add in the Onions. Cook until they soften and add in the Apple and cook until tender. Then add in the Cabbage, Salt, Apple Cider Vinegar, Sugar and Chicken Broth.  Bring to a boil and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally. If the mixture starts getting dry, add a bit of water. Serve hot or warm.

Five Element Analysis

Cabbage belongs to the Earth Element and the Sugar brings in even more Earth. The Onion and Butter contribute the Metal Element. The Chicken Broth represents the Wood Element and the Apple adds the Fire Element. Only the Water Element is missing, which is why this dish is so good served with Pork Sausages!    

Krautsalat

Cabbage is a much underrated vegetable - it is actually quite nutritious and is one of those kitchen workhorses that can be used in so many ways. It keeps well and is what I turn to most in a last minute need to make a salad to go with whatever I'm making. After a visit to my local butcher, I stocked up on his wonderful Bratwurst and decided to make a German Krautsalat to go with them.  I also made some great potatoes (next post). I go to Germany several times a year and one of the salads I enjoy the most is the one I am giving to you today. It's a really simple salad - just green cabbage shredded finely and softened in salted water, then dressed with white vinegar, pepper, oil and a little sugar. I like to add in other ingredients like pieces of bacon and a little chopped and sautéed shallot, but many other things can be added too, like carrots and herbs. This salad is one of those recipes where keeping it simple is the most delicious!

Krautsalat

1 small head Green Cabbage
4 cups Boiling Water

2 Tablespoons Salt

4 Tablespoons White Vinegar

2 Tablespoons neutral tasting oil (Safflower, Sunflower, Canola or Grapeseed)

1 teaspoons Sugar

Fresh ground Black Pepper

Optional:  5 slices bacon, cooked and crumbled

1 small Shallot, minced and sautéed in 2 teaspoons oil until soft

1 large Carrot Shredded

1 Red Pepper, cut into small pieces

Cut the Cabbage in quarters and cut out the core. Then shred finely with a sharp knife. Place in a large Glass or Ceramic bowl with the Hot Water and Salt. Stir with a wooden spoon until mixed. Let soak for 30 minutes or until cool. Drain the water, squeezing the cabbage with your hands to release as much water as possible.  In a small bowl, mix together the Vinegar, Oil, Sugar and Black Pepper. Pour over the Cabbage. Add other ingredients if using (except for Bacon) and let sit for at least one hour or refrigerated for several hours or overnight. If using bacon, sprinkle on just before serving.

Five Element Analysis

Cabbage is a vegetable that belongs to the Earth Element so that Element is covered. The Vinegar contributes the Wood Element, the Oil made from seeds adds the Water Element and the Black Pepper brings in just a hint of the Fire Element. The Bacon and Pork Sausages we served this salad with added more of the Water Element and the Shallot brought in the Metal Element. Then only the Fire Element was missing,  o we served some Strawberries for dessert to create a Five Element balance in the meal.

Green Beans with Bacon and Gluten Free Noodles

Many years ago before I really started cooking seriously, I would occasionally buy frozen food and one thing that I really liked was Bird's Eye Green Beans with Spaetzle in Bavarian Sauce. Being half German, I like those Bavarian flavors, even though I knew it wasn't very authentic. It's been a long time since I've had those frozen vegetables, but I remembered those flavors tonight because I had a package of frozen green beans that someone in the family bought from Whole Foods and I needed to make room in the freezer. So, I decided to cook them and recreate that recipe. Guess what?  It was really good! I replaced the Spaetzle with Gluten Free Spaghetti noodles broken into small pieces and I used Bacon, Shallots and Chicken Broth as the flavoring components and then thickened it just slightly with cornstarch so that the sauce would cling to the beans. It came together in about 20 minutes and it was just as it should be - the salty, chewy bacon combined with succulent green beans and the al dente pasta mixed together to make a delicious savory sauce. I would probably like it even better with fresh green beans, but I have to admit that I was shocked how good it was with the frozen ones.  And, if you are not doing gluten free, I think homemade Spaetzle would take this dish to another level.  

Green Beans with Bacon and Noodles

1 lb bag of Frozen Green Beans (or fresh Green Beans, trimmed)

2 strips of Bacon, cut into a small dice equal to about 1/3 cup

1/2 Shallot, minced - about 1/3 cup

1/2 cup chicken broth

1 teaspoon Cornstarch mixed with 2 Tablespoons water and made into a slurry

1/2 cup Gluten Free Spaghetti Noodles (I used DeLallo), broken into small pieces and boiled according to package directions - cooked until al dente - and drained 

Fresh ground Pepper to taste

In a frying pan with high sides, cook the Bacon until just starting to brown and add the Shallots. Cook until the soften. Add in the Green Beans and the Chicken Broth and bring to a boil. Cover and steam for 5 minutes (10 if using fresh Green Beans). Mix in the cooked Noodles and the Cornstarch slurry. Cook until sauce thickens and becomes clear. Season with pepper and serve immediately.

Five Element Analysis

Green Beans belong to the Wood Element and the Chicken Broth adds even more, so this is a primarily Wood dish. But, the Bacon brings in the Water Element and the Shallot contributes the Metal Element and so do the noodles, just a bit because they are made of Rice, which is Metal and Corn, which is Earth. The Earth is just barely there and the Fire Element is missing. To add things to make this a balanced meal, serve it with a a Fire dish, like a salad and an Earth main dish, like something made with Beef to create a Five Element balance.

Sauerkraut with Fresh Cabbage and Tomato

I found a new butcher the other day who makes wonderful sausages and when I eat sausages, I need Sauerkraut to go with it! Sausages bring my German side out. I was out of apples, which is what I usually use as the sweetener, so instead I used fresh cabbage along with onion and some tomato sauce and it was delicious! There are more and more studies showing why Sauerkraut is good for you and luckily it tastes good too. I used a jar of raw Sauerkraut from Trader Joe's and I used Chicken Broth instead of wine or beer, as I'm out of those as well. This is a simple recipe the cooks up very fast. I think it is even better if you make it one day ahead as the flavor gets richer. It is wonderful with Sausages and is a beautiful color - I like food to be attractive. I liked this version so much that it may be my go-to way of making Sauerkraut from now on!

Sauerkraut with Fresh Cabbage and Tomato

2 cups fresh Sauerkraut, drained

2 Tablespoons Vegetable Oil

1 small onion, chopped

1/2 head of Cabbage, stem removed, cut in half again and sliced into thin slices

1/4 cup Tomato Sauce

3/4 cup (or more if needed) Chicken Broth
Optional:  1/2 teaspoon Caraway Seeds

In a large, deep sauté pan, put in oil and heat. Put in onions and cook until softened.  Add in cabbage and cook until cabbage is soft.  Add Sauerkraut, Tomato Sauce, Caraway Seed (if using) and Chicken Broth and bring to a boil. Reduce heat to a simmer and cook for 20 - 30 minutes. Check after 10 and 15 minutes to see if more chicken broth is needed. If necessary add by small amounts to keep the simmer going. 

Five Element Analysis

Sauerkraut as a sour fermented food belongs to the Wood Element and the Chicken Broth adds even more. The Tomato Sauce contributes the Fire Element and the Cabbage brings in the Earth Element.  The Onion adds the Metal Element. Only the Water Element is missing, but if you serve pork sausages of any kind, you have balanced the Five Elements in this meal. 

German Style Sausage and New Potato Salad

We had a barbecue the other night and cooked way too much for the number of people there.  There were a lot of grilled sausages left over  And, here in Denmark, people are crazy about their new potatoes. They eat them very simply - they boil them and add butter and salt.  Anyway, we ended up with a lot of those left over too.  So, the next day, I decided to pull up my German ancestry and created a Sausage and Potato Salad that I brought for lunch to the class I was teaching. It was a big hit!  It's a simple salad that tastes strongly of mustard, which works so well with the sausages.  It's also such a great hearty salad for a filling lunch. I served mine with a baby lettuce salad with lots of fresh tomatoes and a light vinaigrette. I love finding ways to use leftovers, but if you like this salad, you can also make it from scratch by boiling the potatoes first and cutting up sausages and browning them in a frying pan before mixing them into a salad.  It tastes better after sitting for a few hours as it brings the flavors together and I think it is even better the next day.

German Style Sausage and New Potato Salad

1 pound already boiled new potatoes, cut into half or quarters depending on the size

1 pound sausages already cooked and sliced ¼ inch thick – mixed (Polish Sausages, German Bratwurst, German Veal Sausages)

4 – 6 green onions (if large, use two)

3/4 cup Mayonnaise (Best Foods or Hellmans if possible)

2 heaping Tablespoons German Lowensenf Mustard or Dijon Mustard

2 teaspoons White Vinegar

2 teaspoons Sugar

½ teaspoon salt

Sprinkle of freshly ground black pepper

In a small bowl, mix together the mayonnaise, mustard, vinegar, sugar, salt and pepper.  Adjust seasonings to taste - it should taste strongly of mustard.

In a large bowl, place the potatoes, green onion and sausages.  Pour over the sauce and toss to coat.  Refrigerate to let the flavors meld for several hours or overnight for the best flavor.

Five Element Analysis

Potatoes are an Earthy Food so that element is fully represented. The sausages, being made of pork, contribute the Water Element. The Mayonnaise, Mustard and Green Onions contribute the Metal Element and also the Wood Element because the Mustard and Green Onions also have Wood food properties.  The vinegar adds even more wood.  Only the Fire Element is missing so serve this with a big lettuce salad with tomatoes like I did to create a Five Element balance.

Grandma Szarek's Sauerkraut

I am going to Vienna and Germany soon to teach and usually get ready by starting to eat that kind of food for a few weeks before. It helps if I prepare stomach. So, I was at the health food store and found a package of fresh sauerkraut that was calling my name. I never liked sauerkraut as a kid because it was so sour, even though my German grandmother made it many times.  It wasn't until I married the father of my children that I learned how to make Sauerkraut the German/Polish way from his grandmother.  Actually she made it two ways:  the first was with onion and apple, which tempered the sourness - that's  I the recipe here and the other was a sweet and sour version with tomato sauce - it's also delicious.  I've tried many kinds in the 15 years I've been teaching in Germany and learned to like it, but Grandma Szarek's versions are the only ones that I really love.  Sauerkraut is so good for you. Strangely, it is especially good for getting rid of canker sores and of course, for aiding digestion too.

Once I decided that I was going to make Sauerkraut, I went to the local butcher and got some smoked pork chops and a little bacon too.  I like Sauerkraut with mashed potatoes, but I have to admit that white potatoes with yellowish Sauerkraut on a white plate doesn't really look very exciting!  Luckily the smoked pork chops bring in some color.  Next time, I am going to add some chives and parsley to those potatoes. Anyway, Sauerkraut is quite easy to make.  I use white wine instead of beer because that's what my grandmother-in-law used - I think it must have been the French influence in Poland - and, the apples and onions mellow the Sauerkraut so much. The only thing that I have changed is that I add a tiny bit of cornstarch and water so that the sauce coats the Sauerkraut and makes it smoother. If you are a purist, you don't have to add it or you could use a pat of butter  or cook more bacon in it or add some other fatty pork in instead.  I steamed the smoked pork chop on top instead of pan frying them and it was a wonderful German-Polish dinner!

Grandma Szarek's Sauerkraut

2 heaping cups of Fresh Sauerkraut, preferably unsterilized, rinsed and drained

2 slices of raw bacon, cut up into small pieces with scissors

Extra Oil if necessary

1 medium onion, minced fine

1 medium sweet apple, peeled, seeded and minced fine (I used a Fuji)

1 cup white wine (I used a Reisling)

1/2 cup chicken broth

1 bay leaf

4 cloves

2 teaspoons cornstarch mixed with enough water to make a slurry

Salt and Pepper to taste

Put bacon in a large pot and cook until the fat renders.  There should be about 2 Tablespoons of bacon fat in the pan.  If not, add extra oil.  Then put in onion and apple and cook until soft.  Add in white wine and chicken broth and bring to a boil, then put in Sauerkraut and bring back to a boil.  Turn down heat and put the bay leaf on top with the cloves on top of that.  Simmer for about 20 minutes and remove bay leaf and cloves.  If using smoked pork chops or sausage, stir Sauerkraut and place on top and steam for an additional 10 minutes.  Remove and add in the cornstarch slurry. Season to taste with salt, if neccessary (I usually don't add it) and sprinkle with fresh ground pepper.

Five Element Analysis

Cabbage is an Earth food and the mashed potatoes are Earthy too. But Sauerkraut is also fermented so that it becomes more of a Wood food and the chicken broth contributes even more, making this a very Wood dish.  The white wine and apple bring in the Fire Element, whereas the bay leaf and cloves bring in just a bit of the Metal Element and the onion adds even more. The Water Element is found only in the small amount of bacon and needs support, so serving it with a smoked pork chop or sausages that are Water meats makes this a very balanced meal!

German Wurst Salad

In my quest to cook "real" German food, I decided to make Wurst Salat or Sausage Salad that I like to buy at the Fleischerei when I need a quick meal. Now the Germans are known for putting meat in their salads and this particular one is a little unusual as the only vegetables in this salad are pickles and onions and the meat is Ring Bologna. It all comes together with a vinaigrette made with a good German mustard. I know it may sound a bit strange, but if you haven't tried it - you should. It is actually really good! Emmentaler Cheese is often added in Bavaria and in Switzerland, but I didn't have any and I'm Lactose Intolerant anyway. Ring Bologna is quite good cooked with onions until they are caramelized and browned and served with lots of mustard, but it's finally hot here in Germany and I just didn't feel like cooking it that way. So, I made this meat salad and also a salad of cucumbers in yogurt with fresh dill and a little garlic to go with it. I served it all with some good German bread and butter. It made for a lovely light Mittag Essen or lunch. Hope you try this recipe and please let me know what you think!

Wurst Salad

1 Ring Bologna (about 1 pound) sliced into thin rings

1 small white or red onion, sliced very thin

1 cup of sliced dill pickles (I used about 6 small ones)

4 Tablespoons vegetable oil (I used safflower)

2 Tablespoons Apple Cider Vinegar

1 teaspoon German Mustard (I used Lowensenf - you can use Dijon instead)

1 teaspoon sugar

Optional: 1 cup of thinly sliced Emmentaler or Swiss Cheese

Toss all ingredients together and refrigerate for at least 1/2 hour or several hours to let the flavors meld. Serve with buttered bread.

Five Element Analysis

This salad doesn't contain a lot of ingredients so you already know that it has to be part of a meal that includes other dishes. The Ring Bologna is cured pork so it automatically belongs to the Water Element. The sour pickles add the Wood Element and so does the bread. The cheese (if you use it), the mustard and the onions contribute the Metal Element. There is only the hint of the Earth Element with the bit of sugar, so that element needs some support and the Fire Element needs to be added. The cucumber salad I made to got with this dish added more Earth (and Metal from the yogurt, dill and garlic) and I also served ice tea to bring in some Fire.

Knodel - German Dumplings

In my quest to master German food, I decided to try to make Knodel. They are German bread dumplings usually served with roasted meat. I have had them at restaurants and they reminded me of American stuffing served at Thanksgiving except they are served as little balls covered in gravy and never see the inside of a turkey. I like their chewy texture and actually the most accurate description of them is that they are probably the precursor for Matzo Balls, only they are made with leftover bread instead of Matzo meal and are therefore a little denser. I made them with leftover Semmel, which are German rolls that to me seem a lot like mini baguettes and these are usually more accurately called Semmel Knodel. I used marjoram as the spice since that is the usual German choice, but I think they would be great with sage or even poultry seasoning as then they would really taste like stuffing and adding celery might be good too. Usually the Germans soften the bread with milk, but I'm not that fond of milk and decided to use broth instead for more flavor, since they were going to be simmered in water.

Like many German recipes I get from my friends - the exact amount isn't always given - instead you get comments like, well it depends on the size of the egg, or you use teaspoons and soup spoons from the drawer to measure and they are not the same as measuring spoons to me. And then there are liters and 1/2 liters and 1/4 liters that on the measuring cups I have seen in Germany have to be estimated. I'm much more used to the exactness of cup measures, I guess. Anyway, the Knodel turned out great on my very first try so I thought I would share the recipe with you. I served them with oven broiled pork chops and made a gravy from the pan drippings (2 cups chicken broth to deglaze the roasting pan. Melt 2 Tablespoons butter in a frying pan, add 4 Tablespoons flour and mix into a paste - add broth and whisk until thickened over medium heat) and a sweet and sour cabbage salad. I think the Germans serve sour things with their meat to help the gallbladder digest the fat. Anyway, these Knodel are not very pretty, but they were a big hit with my son who loves stuffing at Thanksgiving with lots of gravy. So, if you like stuffing and gravy, you may want to give this recipe a try.

Knodel - German Dumplings

1 Tablespoons butter, plus 2 Tablespoons more for sautéing

1 small chopped onion

1 clove garlic, chopped

2 teaspoons marjoram (can also use sage or poultry seasoning)

1 teaspoon or more salt

1/2 pound of stale Baguette bread or Italian bread, cut into ½-inch cubes

1 cup chicken broth

1 egg beaten

¼ - 1/3 cup bread crumbs

Pinch of pepper

In a large skillet, melt the butter over medium heat and sauté the onions and garlic until they are translucent. Stir in marjoram, cook briefly and then set aside to let the mixture cool.

Place the cubed bread in a large bowl. Heat the broth to boiling and pour it over the cubed bread. Set aside for about 15 minutes. When the bread mixture is cool – mash it and then mix in the onion mixture and taste for seasoning – add more salt if necessary and add pepper. Then add in the egg. Add in ¼ cup breadcrumbs and mix well. If the mixture seems too soft to shape into a ball, add more breadcrumbs until it is a stiff dough. The mixture should be firm enough to form into 2 inch balls that hold their shape. Make all dumplings and put on a plate.

Bring a large pot of salted water to a simmer. Lower the dumplings gently into the simmering water and cook for about 9 – 10 minutes.

When they are boiled, remove them and put them into pan with 2 Tablespoons melted butter and cook until they are browned. Serve with roasted meat and gravy on top.

Five Element Analysis

Well, I would never expect someone to just eat Knodel for a meal so these are definitely not balanced by themselves. But the elements in this dish are Wood for the wheat in the bread and the chicken broth. Onions, garlic and marjoram add in the Metal Element. Knodel needs a meat from another element and the pork chops I served add the Water Element and the cabbage salad added the Earth Element. Only the Fire Element needed enhancing and I served tea as the beverage along with sparkling water to gain Five Element balance with this meal.

Schupfnudeln or Swabian Gnocchi

Did you ever notice how so many cultures make very similar foods but call them different names? The more I travel, the more I see this. Of course, when countries are close together, it would make sense that they would make similar foods as they grow the same kinds of crops. But even acrross the world, there are similarities in food preparation. For example, aren't Ravioli the same thing as Wontons, Momos or Maultaschen? Yes the fillings are slightly different, but all have a noodle dough. If you don't know what any of these foods are, I'll be making them all one of these days as I have an obsession with wrapped and stuffed foods and also with noodles. 

 So, in the interest of learning more about German food, I was given recipes from some German friends for a few traditional Swabian foods. The one I got most intrigued by at first glance was Schupfnudeln or these cute, fat little potato noodles that to me are just like Italian Gnocchi only shaped differently and served with other kinds of sauces. Apparently, they are also called by a name that refers to little boys' private parts but I won't be giving you that one! This name comes from the back and forth rolling motion that you use to shape the noodles. This recipe was one of those that you have to use your own judgment about in terms of how much flour to use. That's because different kinds of potatoes have differing levels of moisture. The only do ahead part was cooking the potatoes the day before, but I already had made extra potatoes when I baked some actually a few days before. And you do have to be a little careful not to the dough too wet or it will fall apart when you cook it so test one first and add more flour if necessary. Or, if you make it too dry - you can add another egg and some more flour.

But other than that, Schupfnudeln were actually very easy to make and if you like chewy noodles, you will love these. I browned them in butter and served them along side some pork chops with a little bit of pan sauce and a green salad. But they would be just as good with pasta sauce and another German way to serve them is to mix a few eggs and some cream and pour it on top of the noodles and bake it until it is browned - Hmm - that sounds rather like a cross between a Carbonara and Alfredo sauce if you just added some Parmesan cheese. I haven't tried that version yet and I'm sure it is good - I'll let you know how it turns out when I do. What I did was brown the Schupfnudeln only a little bit as I was in a hurry, but next time I will brown them a lot more. - the crispy bits were the best and really contrasted with the chewy texture.

Schupfnudeln

About 2 pounds of potatoes cooked the day before in their skins - either baked or boiled

2 eggs

About 1/2 cup - 2/3 cup all purpose flour

2 teaspoons salt

pinch of nutmeg

Large pot of boiling salted water

2 - 3 Tablespoons butter

Peel the potatoes and mash in a bowl. Add salt, nutmeg and 1/4 cup of flour at a time. Knead together until it just holds together.

On a floured board, Take about a palmful of the dough at a time, roll into a snake and cut into 1 inch pieces. Then take each piece and roll into small noodles about 1 1/2 inches long and about 1/2 inch wide with the ends slightly pointed - or about the size of a small little finger. Boil the noodles into the water until they rise to the surface. Drain them and put into a frying pan with melted butter and cook until crisp.

Five Element Analysis

This is not going to be balanced as it is a side dish but it represents the Earth Element best as potatoes belong to that element. The wheat flour adds in just a bit of Wood and the eggs bring in some of the Water Element. Browning them makes them a little Fiery and the nutmeg adds a teeny bit of Metal. If you cooked these with the cream, you would bring even more Metal in. But serving Schupfnudeln with a meat dish and some vegetables would definitely be a good idea to make a balanced meal.

German Potato Salad

I've eaten lots of German Potato Salad here in Germany and every one of them has been different. Some are very tart with vinegar and some have a lot of bacon or ham. And, some of them are redolent with onions. I think the best have been lightly sweet and sour with a smoky flavor from the bacon and the onion contributes as a slightly pungent side note. I never made German Potato Salad before, but in my attempt to make authentic German foods, I attempted it last night and it turned out so well that I have to share it with you. 

Here in Germany, they sell bacon already cut up in little pieces called Schenk and I used Apple Cider Vinegar as it is slightly sweeter than the usual white vinegar. I also cooked red onions in the bacon fat to slightly to mellow them. If you would like to make these with less bacon fat, you can use real bacon bits and light olive oil instead, but numerous studies have pointed out how good lard is for you and during the winter, you need that fat to make your body warm. So I am all about the bacon! Plus the vinegar cuts through the fat so that you digest it easier and the water tones down the vinegar - that's a German trick I learned. German Potato Salad has a wonderful sweet and sour flavor and it is a wonderful side dish to sausages and other meat dishes. I served it with lamb cutlets. And in Germany, they often serve it as a part of a green salad with canned corn and shredded carrots. I hope you enjoy it!

German Potato Salad

6 - 8 slices of bacon cut into pieces

(or if using bacon bits or ham use 1/2 cup and 1/4 cup oil)

4 medium potatoes boiled in skins, peeled and cut into chunks

1/3 cup Apple Cider Vinegar

1/3 cup broth (beef or chicken) or water

2 - 3 Tablespoons sugar or more to taste depending on sourness of vinegar

2 teaspoons salt

1/4 teaspoon pepper

2 teaspoons German mustard

extra salt and pepper

Put cut potatoes in a large bowl. In a frying pan, cook bacon until crisp and remove to a plate to crumble. Add oil if necessary to make about 1/4 cup of oil in pan (including bacon grease). Add onions and cook until just translucent. In a small bowl, stir together water, sugar and vinegar tasting to make sure it has right sweet and sour balance. Add more sugar if necessary and then stir in mustard. Stir vinegar mixture into onions and warm slightly. Pour over potatoes and add bacon, tossing lightly - making sure not to smash potatoes. Sprinkle with additional salt and pepper. Serve warm or refrigerate and serve later, but bring to room temperature for best flavor.

Five Element Analysis

Potatoes as root vegetables belong to the Earth Element as does the sugar. Bacon, being a salted meat comes from the Water Element. Vinegar adds the Wood Element and the lightly cooked onions bring in the Metal Element along with the Mustard. The only element missing is the Fire Element so serving it with a Fire meat like I did with Lamb will work and so does a green salad if you cook another meat. It is a surprisingly balanced little dish.

Fleisch-Pflanzl or Bavarian Meatballs

I am still in Europe teaching and haven't had much of a chance to cook. But, I learned how to make - Fleisch-Pflanzl - otherwise known as Bavarian Meatballs. They actually look more like hamburger patties, but they are quite wonderfully moist and delicious and luckily they are very easy to make! I'm going back to Seattle next week and my sons have already requested a repeat performance. I served them with boiled potatoes and mushroms and what they call Mange Tout - which means "eat all"- otherwise known as Snow Pea Pods. My friends were quite impressed with the results and said that my Bavarian Roots were showing. They eat them with mustard - I added some sauteed mushrooms finished off with a bit heavy cream to serve over the potatoes. We also had strawberries for dessert. Hope you enjoy these too!

Bavarian Meatballs

1 pound ground beef

2 slices white loaf bread

1/2 cup warm beef broth (or 1/2 cup warm water mixed with 1/2 beef boullion cube)

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1 small onion minced fine (minus about 2 Tablespoons for the mushrooms)

2 Tablespoons butter

Soak bread in beef broth until soft and mush into very small pieces. Meanwhile, melt butter and saute onion until soft and then add to bread mixture. Add ground beef along with salt and pepper. Mix together very thoroughly. Shape into palm sized patties and place in a frying pan. Cook on medium heat until each side is brown and then heat a few minutes more on each side. Remove to serving plate.

Mushrooms with Cream Sauce

2 Tablespoons Butter

2 Tablespoons Minced Onion

1 box button mushrooms - about 12 washed and sliced

1/4 cup cream

1/4 teaspoon garlic salt or 1/4 teaspoon salt with 1/4 teaspoon garlic powder

Melt butter in frying pan on medium heat. Add in onions and stir until they become translucent. Add mushrooms and saute until their liquid is released and they soften and turn darker brown. Add in cream and bring to boil for 2 - 3 minutes. Add in garlic salt or salt and garlic powder and serve in a bowl.

Five Element Analysis

Beef belongs to the Earth Element, but the bread adds a bit of the Wood Element and the onions bring in some Metal. By itself, this dish is not very balanced in terms of the Five Elements. Therefore, some additional side dishes and condiments are necessary. The traditional mustard brings in more Metal whereas the mushrooms add more Earth and the cream adds more Metal. So, green vegetables are helpful for bringing in more of the Wood Element. Only the Fire Element needs representation and my son suggested Ketchup or Sricha Hot Sauce! You could probably add an arugula salad or some sliced tomatoes. I served strawberries to bring in the fire to round out the elements.