Last week, Graham and I had three days to explore and have adventures in the land of Stuttgart, Germany.Day 1: We navigated the public train system together and found ourselves at the beautiful Christmas market. Graham rode the rides, and we stuffed ourselves silly at one of the many food tents.
This tent was particularly good, because you got a huge bowl of food, which I later learned was called maultasche, for only 4 Euro! And, a kind, local gentleman explained to us the tradition behind this food. He said that, long ago, the Swabians didn't want to completely give up meat on Good Friday, which is the usual religious custom. So, they found a way to chop it up and hide it in spinach and dough. They figured God couldn't see it, so they weren't doing anything wrong. All I know is that it was delicious and I kept hearing my German great-grandmother's voice telling me to "EAT!"
We ended up going back to that tent with Tony the following night for dinner. Tony had 3 helpings, because when he went back for seconds, it was only 2 Euro, and thirds was only 1 Euro! Tony can't pass up a good deal.Day 2: I suggested we go to the dinosaur museum. It was very cold outside, so I figured an indoor activity would be just right. Graham stated that he had no interest whatsoever in going to a museum. He said he wanted to go swimming. Swimming? In the winter?
It turns out there are many indoor swimming pools in Stuttgart, so we picked one and tried to find it. It was a great cultural experience, because the place was packed with locals taking a break from the cold. The water was warm and there were tons of kids. It was the perfect Stuttgart experience. Nice suggestion, Graham!
Day 3: We couldn't resist the Christmas market, so we went back for some ice-skating and eating! Yep, I went back to my favorite food tent again. It was still very delicious, but let's talk about Graham on ice. He loved it, thanks to the little penguin he could hang on to. I also found myself giggling and saying "wee" like a little girl. We could have stayed all day, but mama graham was hungry and needed to get to her special food tent. Oh, there I go again talking about the food tent. Sorry.
I'll stop now, but first I want to tell you that I bought some potatoes and am going to attempt to make the kind I had from that tent.Okay, I promise. I'm done.
Katie! I have an idea! German food, hummm, how about grumbeda snitch und knip? Or Puppy Dog Tails, or Sauvakrautknip? Simple stuff and so filling and gut!
ReplyDeleteFor all three recipes make a simple egg noodle dough: 1 cup flour, 1 egg, salt, tsp water. May have to adjust water if needed (less if too sticky - then you just add a bit more flour - ok. Next: combine and make into a dough ball.
To make the grumbeda: In a large kettle, fry up some chopped onions with butter or shortning, they need to smell like they are burning, then they are just right. Add a quart or more water to it (be careful cause it will spit at you), bring to a boil, add 1 tbl of pickling spices. Peal 3 potatoes, cube and put into the pot, cooking them until soft. (you can grind the spices up and then you don't have to bite into a really hot spice or bitter one). Once water is boiling, tear off bites of the dough ball and drop into the water. When you have finished with the dough, cover pot with lid, turn down stove and simmer. Usually takes about 15 minutes for the knip to be done. Be careful when you serve a bowl full, cause it can be very hot and burn your tongue! Eat until your belly feels like it is going to explode, and then have another bowl!
Puppy dog tails: same dough. 2 or more potatoes sliced. Shortening to fry spuds and tails. Start the spuds first (season salt & Pepper), fry until one side is crispy. Turn them over. Now take the dough and pinch off the size of a golf ball and roll in your hand until it looks like a puppy tail. Pop them into the spuds. Put enough water in the frying pan to slightly cover the spuds and tails. Cover. They are done when you can smell burn. Katsup is really yummy on this.
Sauverkrautknip: Same dough. I can sauerkraut. Shortening. Frying pan. Pinch off chunks of dough into hot grease. When all the dough is in the pan, throw the can of opened undrained kraut all over the top. You can add onions if you wan. Cover. Turn down heat to medium low. When you smell burning sauerkraut it is done.
NOw aren't you glad you talked about food! Love you. Gonna take myself on down to curves and melt a few!
I forgot to mention, season water for grumbeda with enough salt to taste salty. The spuds and dough will absorb the salt. If you don't use enough salt in the water, you can always add more when you are slurping away.
ReplyDeletehis. hair. has got to go.
ReplyDeletehahaha love you all!