Schnitzel à la Holstein

Octoberfest Menu continues…

Schnitzel à la Holstein – Baron Friedrich von Holstein (1837–1909), primary German diplomat after Otto von Bismarck, serving Kaiser Wilhelm II. The gourmet Holstein liked to have a variety of foods on one plate, and the original dish consisted of a veal cutlet topped by a fried egg, anchovy, capers, and parsley, and surrounded by small piles of caviar, crawfish tails, smoked salmon, mushrooms, and truffles. Contemporary versions tend to be pared down to the cutlet, egg, anchovies and capers. (from Wikipedia)
Oh my, I like the Baron’s original version! Caviar? Truffles?

Keep the veal warm while making the caper sauce and cooking the sunnyside up egg.
Caper Sauce: Deglaze pan with white wine, then add capers, parsley and a squeeze of lemon juice.

Butternut Squash Ravioli, Sage Browned Butter, Balsamic Reduction

Fresh pasta, butternut squash filling, fresh sage in browned butter, balsamic reduction, freshly grated parmesan cheese.

A delicious Autumn dish!

Post post 1/23/08: I had a request for the recipe here. This is store-bought, high quality, fresh ravioli filled with butternut squash. Cook to al dente in salted water. Meanwhile, melt butter then saute sage leaves in the browned butter, it takes about one minute per side, drain them on paper towels. Gently toss the drained pasta in the browned butter, salt if desired. Plate the ravioli then drizzle balsamic reduction (you can buy this or reduce your own balsamic vinegar to a syrup), top with the sage leaves, and freshly grated parmesan cheese. Very easy and very delicious!

Wine Recommendation for Thanksgiving Dinner

We visited the Tablas Creek Vineyard in Paso Robles, California. I was impressed with all their wines. They are dedicated to growing wine varietals traditional to France’s Rhône Valley. All Tablas Creek wines are estate grown using environmentally sensitive, sustainable practices. They chose the Paso Robles area because of its hilly terrain, limestone soils, and ocean influence.

I saw a bottle of the Côtes de Tablas at Bristol Farms the other day, it was selling for $22.99. I am going serve it as one of my Thanksgiving wines, as it would certainly complement the turkey dinner.

Tablas Creek Vineyard Côtes de Tablas is a blend of four estate-grown Rhône varietals: Grenache, Syrah, Counoise and Mourvedre. Like most wines of the Southern Rhône, it is a blend of varietals, featuring the fruitiness of Grenache balanced by the spice and structure of Syrah, with meaty, earthy notes from Mourvedre and Counoise. The 2004 Côtes de Tablas has a juicy berry nose of currants, raspberries, licorice and spice. The mouth is full of rich, sweet Grenache fruit showing good acidity and a long finish.

I also recommend these wonderful wine tumblers by Riedel Crystal. Great for everyday use, as they can go in the dishwasher.

What are you serving with The Bird this year?

Puff Pastry Again


Store bought Puff Pastry sheets are great! Especially if, like me, you don’t have the skills and patience of a baker.

Ingredient Still Life.
Three cheeses; mascarpone, fresh mozzarella, and parmesan, plus heirloom tomatoes with gray salt, and basil.
The original inspiration for the ingredients in this turnover came from Lisa’s Tomato Tartlet at Champaign Taste.

Etymology of “gooey” – it may be a derivitive of the word burgoo; a thick stew made with meats and vegetables, usually cooked outdoors in huge kettles for many hours. Apparently, people bring what they have on hand to add to the stew. Have you ever tried burgoo?