Dec 29, 2007 11:48
I am spending the late morning getting in touch with my Germanic Roots. It has been requested that our late night feast for New Years Eve be Hot German Potato Salad ( prep for that tomorrow) and Sauerbraten. For those without any German inclination, that translates loosely to "sour beef and dumplings". Sour beef might not sound so great, but it is a wonderful, rich , delicious dish that we do not have very often because it requires several days of marinading to be right. Think really really tender pot roast made from a rump roast flavored with cider vinegar, onions ( onions,and more onions) and then rounded out with a gingersnap gravy. Homemade potato dumplings ( you know- the kind with the bread square in the center and made from whole potatoes boiled with skin on and then peeled and riced...) I am, however making a massive amount ( well, rump roasts were on this amazing sale, we are having company and it does freeze well......) to make the most out of efforts extended and if our company does not consume it all we will indulge again in about a month without the effort up front.
Topping the assault on my mouth this morning with the burning assault on my eyes from thinly slicing too many onions is interesting, but I know it will be well worth it in a few days.
Truth is, other than taking up a bunch if space in my fridge for several days, and taking about an hour of prep time-- I do not know why I do not make this dish more often.
What foods do you love, but find yourself not making very often??
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