Even though I had a German-American grandmother, my exposure to German food has been pretty minimal. I ate chocroute as a child (and claimed I loved it, because I loved my grandmother), and we had kuchen with tea. As an adult, I've eaten at a couple of German restaurants. I've been to Germany twice, but the German food I had was simple and unremarkable.
My experience cooking German food has been very different. Most of the regional German cuisines that I've cooked have been quite good. The food has been meat and potatoes heavy and caloric, of course, but uniformly delicious.
For this part of my project, I decided to cook some of the most stereotypical German dishes. This is what I cooked:
- Markchampignons in Knoblauchsauce
Sauteed Mushrooms with Garlic Sauce
- Mashed Potatoes with Horseradish Cream
Simple and amazing
- Beschwipster Huhn
Drunken Chicken in Red Wine Sauce
Pork Cutlets with Mushroom Sauce