Cookbook tested: cookerellen as überburgundians (+ recipe)

Delicious they always look, those wonderful dishes in cookbooks. But can we do that ourselves? This week we are cooking from Alsace — a gastronomic region in 110 recipes and 40 products, by Gérard Goetz and Jean-Paul Frétillet.

Well, a bright kitchen is not exactly what the Alsatians are known for. Uberburgundians are the ones who wrap a veal kidney with a veal slab. They also put not one, but three kinds of meat in their stew.

This is a tasty traditional cooking, viewing and reading book that informs the classic Alsatian cuisine.

Jean- Paul Frétillet enthusiastically talks about gastronomic heydays such as asparagus or Alsatian Christmas and increases our knowledge of typical ingredients such as sauerkraut, knaksausage and Flammkuchen.

The man who goes to work with all the goodies is chef Gérard Goetz. He‘s not the ready-in-30-minute type, which means that many recipes take quite a bit of time. For example, for our kässknepfle the cottage cheese had to drain overnight.

Then there was slight hesitation about how to transform the cottage cheese mixture into quenelles with the help of a tablespoon. We will not earn a beauty price with it, but let’s say that the result was acceptable. That also applies to the taste.

The shallot, parsley and pretty good seasoning could not prevent a fairly fletchy, slightly flour-flavoured dumplings from getting on the plate, which had to be pulled over the line by chanterelles, richly pimped with butter and garlic.

Next time, right, the sauerkraut with ham, bacon, pork shoulder, bratwurst and knaks?


Need (6 pers.) 900 g of cottage cheese

(40% fat), 5 eggs, 400 g of flour, 50 g of shallots, 50 g of parsley leaf, butter, salt, freshly ground pepper, grated nutmeg

Chanterelles: 250 g of fresh chanterelles, 1 clove of garlic, 1 shredded shallot, 30 g of parsley leaves,

Let cottage cheese drain overnight and pour into a bowl. Stir in eggs and then the flour, shallot and finely chopped parsley. Season with salt, pepper and nutmeg. Form with the help of a tablespoon of quenelles from the cottage cheese mixture and gently slide into slightly salted, soft-boiling water. Poch for 5 minutes. Cool in ice water and drain. Fry quennelles in some butter until golden brown.

Chanterelles: Heat a knob of butter in a frying pan and fry the garlic and shallot until transparent. Fry the chanterelles for 3-4 minutes. Sprinkle the parsley. Before serving, you can bake the kässknepfle briefly with the chanterelles, which is even tastier.