The bread I chose was an Austrian pumpernickel. Now, I’ve been a fan of rye and pumpernickel since I was a kid. My husband, not so much. But I do give him credit in the fact that he even tried it. I should count my blessings as they come. The bread is dark, it’s hardy, it’s a meal in and of itself. It was a lot drier dough to work with. I had to add more water and another tablespoon of oil to it just to make it wet enough to form. It never did rise very much, which probably adds to its density. The recipe didn’t call for it to be scored, but I did anyway to add decoration. It turned out to be a very good bread. When I took the first bite while it was still warm, I could discern the molasses, the cocoa, and the caraway seeds. The crust was hard while the inside was soft and almost cake-like in places. I truly enjoyed it.
|Pumpernickel: a funny name for an awesome bread.|
In looking for a side dish, I came across kasnocken. You make spaetzel by making the dough and dripping it through a colander or sieve into simmering water.
Then you top it with carmelized onions and sprinkle with
cheese. The recipe called for gruyère cheese, but I just couldn’t find it. How
come I see it all the time until I actually want to buy it? So, I had to
research some substitutions that basically said that gruyère is a type of Swiss
cheese, so that’s what I used instead. I thought it was really good and was
blown away when my kids shied away from it. I mean, it’s basically mac and
cheese, for crying out loud! Malfunctioning taste buds are obviously a slow
genetic drip from their father’s side.
|Making spaetzel though a colander. It was so fun!|
|The onions were the best part. Next time, I'll go with a cheese blend perhaps.|
|The final meal: wiener schnitzel, kasnocken, green bean, and pumpernickel bread.|
The meal on a whole was really good. I’m definitely learning more patience. It may not have been the healthiest of meals by any means, but certainly one of the tastier ones. I’ve highly enjoyed this meal, and perhaps when I get a win fall, or one of my book projects gets off the ground and sells, I’ll go back and make this with veal. Until then, let them eat pork.
Up next: Azerbaijan
Austrian pumpernickel bread: http://www.food.com/recipe/austrian-pumpernickel-bread-471687
Wiener Schnitzel: http://allrecipes.com/recipe/wiener-schnitzel/