My love for German/Austrian foods is so great it borders on disturbing and unnatural. It’s so good, so satisfying, and makes me feel full of joy and 100 lbs. of lead simultaneously. Mmmm, lead…or more precisely: Kirschmarrn, Käsespätzle mit Speck und Pilze, and last but not least, a dish I had at a tiny bar in Münich and haven’t seen anywhere else: Münchner Gröstl.
First off, the Kirschmarrn. It’s shredded German pancakes (I sweeten mine a bit with agave nectar) with a sauce I made from dried cherries and apple cider this time around. Last time it was some strawberries and Bing cherries that I rescued from the freezer and reduced with a bit of sugar, balsamic vinegar, and black pepper (just a tad of the last two). Last time > this time, but I didn’t get a picture of it then. Oh well, for now this should convey what it is:
Then we have the Käsespätzle mit Speck und Pilze: the simplest way to describe this is German macaroni & cheese. Speck=bacon and Pilze=mushrooms. Hand-rolled and cut spätzle with bacon and sauteéd mushrooms (the onions are always implied when I’m in the kitchen). Topped with a scratch-made cheese sauce. I used cheddar because it’s what I had on-hand, but next time I will probably use a more authentic one. With this dish, one must portion carefully; a little goes a *very* long way. Here is what it looks like:
Last, but never least, is the Münchner Gröstl! The original is potatoes, leeks, bacon, cheese, and a soft-poached egg on top. Mine doesn’t use leeks because they are on the expensive side and most importantly, it’s hard to get all the sand out of them. Call me crazy, but I dislike having sand in my teeth. Aaaand here is what it looks like:
So basically what I’m saying is I’m really full right now.