We have a wonderful Austrian restaurant near us on 15th Street in old downtown Plano. It is called Jorg's Cafe Vienna and whenever we get a hankering for schnitzel, this is where we go. The food is top-notch, the atmosphere is cozy, and there is a biergarten where one can relax with a cold Stella Artois on a hot day. I highly recommend this little jewel. Occasionally, I will try my hand at German fare. I have never had the nerve to attempt schnitzel, so I play it safe with grilled bratwurst. I top the brats with a smear of coarse ground mustard and serve with cold applesauce, red cabbage stewed in wine and vinegar, and the above, my take on hot German style potatoes. What you see in the picture is a doubled recipe. What's written below is half that.
HOT GERMAN STYLE POTATOES
4 strips bacon
1 lb red bliss potatoes (about the size of cherry tomatoes), scrubbed and cut in half
1/2 small red onion, finely chopped
1/4 lb fresh snow peas, trimmed
1/2 C shredded carrots (I buy a bag of julienned carrots and save the rest for salads or another recipe)
1 1/2 TB apple cider vinegar
1 TB coarse ground mustard
1/2 tsp sugar
1/4 tsp salt
1/8 tsp or more fresh ground pepper
In a large skillet (an electric one works well), fry bacon until crisp but still flexible. Remove bacon and drain on a paper towel. Turn heat down to low, add chopped onion to the bacon drippings, and cover skillet. Cook onion, stirring occasionally, keeping the skillet covered.
In a large pot of boiling water, cook potatoes until just tender, it won't take very long. They should pierce easily with a fork, but remain intact. If the skins are starting to come off, you've overdone them.
When the potatoes are a couple of minutes from being done, throw the snow peas, carrots and remaining ingredients in the skillet to cook with the onion. Stir well and cover. Roughly chop the bacon. Drain potatoes thoroughly. Add potatoes and bacon to the skillet and toss gently to combine. Serve hot.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!