Parisian Cutlet (Updated - v2)

Pariser Schnitzel (parisian cutlet) was one of my very first dishes. Why it's called like that I do not really know. For years I've been thinking it must come from Paris. Until I met Carinne and I found out that in French they call *all* mushrooms champignons, and that specific mushroom that we call in German "Champignon" (field mushroom) is actually called Champignon de Paris. I can guess now where it comes from. On the 'Pariser Schnitzel' are Champignons, ahm, Champignons de Paris.
This goes very well with the Spätzle!

ChezTeddy Tip:

If you plan doing this with the Spätzle the best sequence would be to first do the dough of the Spätzle, put the dough on the side, then prepare the Schnitzel and the sauce and put the casserole in the oven. By that time, the Spätzle dough had enough time to sit, and you can cook the Spätzle. Having done that, the Schnitzel will be just fine to take out and eat ☺

This should be served with a green salad

Preparation For the Schnitzel, you'll need: a pan a small bowl for the sauce a casserole dish
Ingredients (for 2 persons) 2 large turkey cutlets salt 200-250 g sour cream 1½ tsp sweet paprika seasoning 60-70 g butter 150-200 g of cheese (a cheese good for melting it in the oven, I like to use German or Danish Höhlenkäse (cave cheese). one glass of small field mushrooms (around 200 g) [aka: button mushrooms, Champignons, Champignon de Paris] Everything you need for the spätzle (quantity: 2 eggs, around 80 g flour). and some green salad (e. g. Romaine lettuce)
The sauce For the sauce, melt 60-70 g butter in a pan (not too hot, otherwise it will brown), then fry the schnitzels quickly until they take on a nice brown colour, then remove from the pan and 'park' in the oven dish. Now add 200-250 g of sour cream to the remains of the butter sauce (note: as sour cream consists mainly of water, it will splatter a lot when you add the cream. It is best to cover the pan with a lid for a minute or two). Cook for a few minutes, stirring constantly, then add 2 tsp paprika spice and a little salt. Stir again until everything is well combined, then pour the sauce into a bowl and set aside. - Just before eating, carefully reheat the sauce in the microwave.
Preparing the cutlets for the oven Don't clean the pan out too much, use the rest for the next step: Fry the champignons (not too hot) for a few minutes (they shouldn't get brown). Put the field mushrooms and then the cheese on top of the cutlets. Cover it with a bit of paprika seasoning.
Doing the cutlets in the oven Preheat the oven at 180℃ and put the casserole in. Bake the cutlets until the cheese gets brown (around 15 minutes the normal way, and then 1 or 2 minutes on 'grill', if necessary). Get the cutlets with the topping onto plates and pour the remainders(the souce and whatever mushrooms are in the casserole) into the bowl with the sauce and heat that up again. This is supposed to be poured over the Spätzle after serving. Bon appetit!

Escalope Chasseur with Spätzle

The Jägerschnitzel (escalope chasseur) goes best with Spätzle
Instead of pork, you could also use veal, why not as Cordon Bleu?

Preparation time approx. 75 minutes

Preparation You'll need: A large pan for the cutlets A large or medium pan for the mushrooms/sauce Three plates for breading the cutlets Two slightly larger ceramic bowls for sauce and Spätzle
Ingredients (for 2 people) For the Spätzle, look at the corresponding recipe! Sizing: I would take 2 eggs (M) and approx. 80-110 g flour. Cutlets: 4 pork loin steaks, for approx. 300 to 350 g 2 eggs (M) 75-110 g bread crumbs (depending on the size of the Schnitzel) Some standard flour 50-60 g butter Salt, ground pepper, sunflower oil 1 lemon (to squeeze over the cutlets at the table, if you like) Sauce: 250 g brown button mushrooms 300 mL sweet cream 1 Tbsp butter 1 medium onion 2 cloves of garlic 100 ml white wine, dry 5 bis 6 stems of parsley Salt, ground pepper, sunflower oil
First steps (this will take approx. 45 minutes) The first thing to do is to make the spaetzle dough. To be able to bread the cutlets, you need three large plates for 3 Tbsp flour, 2 whole eggs/M (salt and pepper lightly and whisk with a fork) and 75-100 g breadcrumbs. See also my recipe for Wiener Schnitzel. Provide 50-60 g butter. It is best to have the cutlets knocked at the butcher's. If you bought them at some dorky supermarket (as sometimes happens in these parts) where they are not pounded, you should do it yourself at home - for this you should have a proper meat tenderiser (a heavy pan or a small but heavy pot is possible, but a makeshift solution). Now salt and pepper the cutlets well and place them briefly on the side again. Clean 250 g brown mushrooms briefly with a mushroom brush, then quarter or halve them (depending on size). On the side. Finely chop 1 medium onion. On the side. Finely chop 2 cloves of garlic and place on the side. Measure out 100 ml of white wine and (you guessed it) set aside. Pluck leaves from 5 or 6 stalks of Parsley and chop coarsely. On the side. For the Spätzle, bring a large pot full of water to the boil, covered, and then turn it off again - so that it goes faster afterwards. Preheat the dinner plates and two somewhat larger bowls for the Spätzle and the sauce in the oven at 80℃.
Frying the mushrooms and the cutlets (this will take approx. 30 minutes) Heat a certain amount of oil in a medium/large frying pan (the mushrooms absorb it well) and melt 1 Tbsp. butter in it. Fry the mushrooms in it over a fairly high heat (8-8.5) until browned. Once they have the desired browning, turn the pan with the mushrooms aside to cool for 1 minute. -> In that time you can start with the cutlets, see next paragraph! Add the onion and fry over a good medium heat (6-6.5) for another 2 minutes. Then add the garlic and fry for another 1 minute. Deglaze with white wine (now measure out 300 ml cream) and cook until the wine has completely reduced. Add the cream, season with salt and coarsely ground pepper and simmer for 5 minutes. Add the parsley to the sauce. Turn the cutlets in flour, egg and finally in the breadcrumbs. Press the breadcrumbs on well. Heat a good amount of oil in a large frying pan and fry the breaded cutlets until they are browned (approx. 2-3 minutes per side). Remove from the pan and place on some kitchen paper on the side. Once all the cutlets have been made, add 50-60 g of butter to the used pan and fry over a high heat until foamy. Then fry the cutlets in it again for 1 minute per side. Drain again on fresh kitchen paper (you can also do this at 80℃ in the oven ;-). When the cutlets and sauce are almost ready, bring the pot of water back to the boil, don't forget the salt and prepare the Spätzle according to the recipe.

 

Pasta with Truffles

 

The best match is the white wine you used for cooking ;-)
And if you find it too cheap to drink, then it was also the wrong one to cook with!

Preparation: You'll only need: A large pot A glass beaker A ladle or a mug
Ingredients (for 2 persons) 300 g pasta (e.g. linguine or tagliatelle) Approx. 15-18 g black truffles (the more, the better ;-) 40 ml white wine 100 g good Parmesan cheese 1 tablespoon truffle oil
First steps Bring 3 litres of water in a large pot ℃to a boil. Finely grate 100 g Parmesan cheese. Place in a plate in the oven at 40 (so that it melts better afterwards). Put 2 large pasta plates in the oven as well. Measure 40 ml white wine into measuring jug, ... into the oven. Cut the truffles into very thin slices.
Preparation As soon as the water boils, add 3 tsp salt and cook the pasta according to the instructions (my linguine takes 12 minutes). Shortly before the time is up, skim off about 50-75 ml of pasta water and add to the measuring cup with the white wine. Place back in the oven. Tip the pasta into a sieve and immediately put it back into the still hot pot. From now on you should stir the noodles regularly! Add parmesan cheese to the pasta and stir until the cheese has melted. Then add pasta water and white wine and 1 to 2 Tbsp. truffle oil, stir again briefly. Pour into the warm pasta plates, spread the truffle slices on top and serve immediately. You can also put the bottle of truffle oil, parmesan and a grater, and possibly ground pepper on the table.

 

Bolognese Sauce (Updated - v2)

With ceps and parma ham

This is certaily for Spaghetti or Linguine. If you want, you might add Parmesan. I use plenty!

Preparation time approx. 60-90 minutes
Attention! With dried ceps, note that they must already soak for several hours (see instructions on the packaging) when you start cooking! Mushroom connoisseurs even speak of 12 hours (if you are not in a hurry, why not 😉).

Preparation You'll need: A medium sized pot with lid A large pot for the Spaghetti A small pan
Ingredients (for 2 persons) 180 g minced meat (beef) 60 g Parma ham 8 g dried ceps (or 100 g fresh) 1 medium-sized onion 2 celery stalks 1 small to medium sized carrot 1 clove of garlic 2 Tbsp. olive oil 1 Tbsp. tomato puree 2 large tomatoes 150 mL beef broth When using dried ceps, I would soak the (rinsed) ceps in that. 125 mL red wine 75 mL cream Salt, pepper, oregano Grated parmesan 200 g Pasta
Using dried ceps ChezTeddy Tip: Heat 150 mL of beef stock in the pot. Cover and let the dried mushrooms soak in it for at least 1 hour (the longer the better). Then pour the mushroom broth through a sieve, collecting the broth and putting it in a cup on the side. The cep flavour becomes much more intense! Then you can start with the actual recipe.
Preparation Cut the mushrooms and 60 g Parma ham into small pieces and put them aside together. Skin the beef tomatoes, cut them into small pieces and put them on their sides. Finely dice 1 medium onion, 1 clove of garlic, 2 stalks of celery and 1 small/medium carrot and add everything immediately to the medium saucepan. Add 2-3 Tbsp. plain olive oil and sear for a few minutes. Add half of the meat and continue to stir-fry until it starts to stick to the bottom and turn partially dark brown. Add the Parma ham and mushrooms and fry briefly. Add 1 Tbsp tomato paste, tomatoes, beef/cep broth and 125 ml red wine. Season with 1/2 tsp salt, 1 tsp oregano and some ground pepper and simmer covered on a low heat for about 40 minutes. Stir occasionally and soon continue with the second half of the mince: Over a high heat, fry the remaining minced meat in a little oil or butter until brown and slightly crispy, adding a little salt. This will take about a quarter of an hour. Think about the pasta too ☺!
Last Steps At the end of the 40 minutes, stir in 75 ml cream and bring to the boil briefly, then simmer for a few more minutes until the cream and meat are completely combined. To serve, pour the Bolognese sauce over the pasta and then top with the crispy pieces of meat; grate Parmesan over the top if desired.

Gambas with Ravioli and Chanterelle (Updated - v2)

 

For 2 to 3 persons

Preparation You'll need: a small pot with lid a pan with lid A hand-held blender
Ingredients (for ca. 150 g butter sauce) 120 g butter 2 medium sized shallots 50 mL white wine vinegar 50 mL dry white wine some salt, sugar, white pepper
Ingredients for the tomato sauce 300 g Gambas without shells 180 g Ravioli (with spinach) 180 g tomatoes 75 g Creme Fraiche 1 Tbsp. Cognac 70 mL Porto
Ingredients for the pan 20 g herbal butter 15g shallots (a small one) 250 g Chanterelle 75 g Creme Fraiche
First step Check that there is white wine in the fridge! For starters, peel the tomatoes, dice them and put them on the side. Doing the butter sauce Cut two shallots into small pieces and fry them in the small pot with some butter until they get glassy. Add vinegar and wine (50 ml ea.) and reduce to one third. Add a bit salt and sugar. Take 120 g butter, add one Tbsp. to the pot and whisk it on small heat with a wire whisk until the butter has molten. Repeat until all the butter has gone. Add white pepper to taste. The tomato sauce Put the tomatoes, 75 g Creme Fraiche, 1 tsp. Cognac and 70 mL Porto into the pot with the butter sauce. Bring it to boil then close the pot and let it simmer for half an hour on low heat for half an hour. In the meantime, if necessary, peel the cold gambas. Remove the head together with the vein. Put the gambas back into the fridge. Clean the chanterelle and if necesary, cut them in half. After half an hour, puree the sauce with the hand-held blender, set aside.
Frying the chanterelle and the ravioli Fry 15 g shallots (chopped) with the herbal butter for a minute until the get glassy, then add chanterelle and ravioli. Fry all that for 3 to 4 minutes on high heat so that the chanterelle lose liquid. Then add 75 g Creme Fraiche and let that simmer for another 5 minutes covered on low heat. In the meantime cook the gambas in the tomato sauce on medium heat until they are done (if they are pre-cooked 2 to 3 minutes should be enough, if they were still gray, around 5 to 6 minutes).

Chicken Chanterelle (Updated - v2)

 

Preparation time: approx. 1 good hour

Preparation You'll need: a large pan medium sized pot with lid
Ingredients (for 2 to 3 persons) 2 or 3 chicken drumsticks 500 g chanterelle 300 mL chicken broth 125 mL Crème Fraîche 4 to 6 cloves of garlic ground white pepper, salt, thyme and/or rosemary and fresh parsley
Frying the drumsticks Heat some oil in the pan. Then fry the drumsticks at a good medium to high heat until they are nicely golden brown. Meanwhile, measure 250 ml of chicken stock and clean the chanterelles. As soon as the chicken drumsticks are brown, add them to the pot together with stock and thyme stalks. Cover and simmer at low heat for about 40 minutes. Don't clean the pan, use the oil for the chanterelle.
Roast the chanterelles Add the mushrooms to the pan, add some more oil and fry for a few minutes. Meanwhile, finely chop 4-6 garlic cloves and some parsley. Then add garlic, some white pepper and parsley. Salt to taste. Fry over medium heat until the liquid from the mushrooms has evaporated, about 15 to 30 minutes (depending on the size of the mushrooms). Then add half of the crème fraîche and bring to the boil briefly. Preheat the dinner plate in the oven.
The last steps before serving When the chicken drumsticks are ready (the meat should no longer be pink on the inside), take them out of the pot and place them on the preheated dinner plates. If you want more liquid, you can pour part of the sauce from the pot into the pan with the mushrooms and boil it up again for another minute. I only do this very lightly because I want the sauce to be creamy. Add the rest of the crème fraîche, possibly salt or pepper again, mix well again, but do not let it boil any more. Put the mushrooms also on the plates, decorate with a little fresh parsley and serve with wine and fresh white bread.

A nice creamy dish with chicken and mushrooms. Very easy to cook.

Tagliatelle with Ceps

Can of course be made with any kind of pasta (in the original with tagliatelle).

Preparation time: Approx. 30 minutes (if you have to clean the mushrooms, considerably longer).Bonj

Preparation You'll need: A large pot A large pan
Ingredients (for 2 persons) Pasta (250 g), I use tagliatelle or fettucine, with egg 250 g fresh porcini mushrooms from your favourite greengrocer 2-3 cloves of garlic ½ onion 125 ml white wine, dry (e.g. Gavi di Gavi, Chablis, Aragosta from Sardinia) 350 ml sweet cream Parmesan to grate over it 2 Tbsp freshly chopped smooth parsley leaf 1 lemon for 2 or 3 Tbsp. of juice Some coarsely ground pepper, black ground pepper, salt, nutmeg, sunflower or cooking olive oil
First steps Bring a large pot of water to the boil. Meanwhile... Clean the ceps, cut them into bite-sized slices approx. 5 mm thick. Finely dice half an onion and 2-3 cloves of garlic. Pluck a few stalks of parsley and roughly chop the leaves for about 2 Tbsp. Measure out 125 ml white wine. Pay attention to when the pasta needs to go into the water. The kind I use takes about 5 minutes. From here on it takes about 20 minutes to prepare. I would also preheat the pasta plates in the oven at 60-80 degrees.
Preparation Heat the sunflower/oliv oil in a large frying pan and fry the mushrooms in it over a high heat for approx. 3 minutes on each side. Go to a good medium heat, add garlic and onion and fry for another 3-4 minutes. Then deglaze with 125 ml white wine and let it simmer down a bit. Measure out 350 ml cream, add it as soon as the wine has reduced and reduce just a bit more. At the same time, cook the pasta now at the latest. Then add half of the parsley leaves and mix well. Season to taste with 1 or 2 Tbsp. of lemon juice, a little ground pepper and some nutmeg, salt well. Put the pasta in the plates and add the mushroom sauce. Sprinkle with the rest of the fresh parsley leaves, some Parmesan cheese and coarsely ground pepper.

Morel Sauce

 

 

Sauce for poultry (with white wine) or beef (with red wine)

Preparation time around 20 Minutes

Preparation You'll only need: Small pot with lid Small pan
Ingredients (for 2 persons) 20 g dried morels 150 mL milk 25 g chopped shallots 1 Tbsp. butter 2 Tbsp. Cognac 200 mL white wine (for poultry) or red wine (for beef) 150 g Crème Fraîche 2 Tbsp gravy thickener for dark sauce (in Germany I'd buy Mondamin Fix Soßenbinder)
Preparation Cover and simmer the morels in 150 mL milk in a small saucepan for 15 minutes, while... Finely chop a shallot; 25 g are needed. Sweat this in 1 Tbsp butter in a pan, add 2 Tbsp Mondamin and stir. Deglaze with 200 mL wine, stir vigorously and simmer for 3 minutes. Add 2 Tbsp cognac and simmer for another 3 minutes. Add 150 g crème fraîche, stir well, season with salt and pepper. Tip the morels with the milk through a fine sieve, collect the milk in a small bowl. Add the morels to the sauce together with the strained milk, stir the sauce and keep warm.