Photography is my
profession, although, I also consider it a hobby. I always felt quite fortunate that I have
been able to make a living with one of my hobbies. Besides sailing, another passion of mine is
cooking. That made me think that some of
the readers of the LEICA Barnack Berek Blog might be interested in food worthy
of a Leica.
I gave this a lot of
thought. There certainly are some
outstanding dishes that could be put on a Leica worthy list, but one of my
objectives was to keep the preparation of such a food item from getting too
complicated.
I finally narrowed the
list down to an old German recipe, Königsberger Klopse (meatballs). Some might think what lowly meatballs could
possibly be considered to be in a league like the Leica cameras. Of course personal preferences do play a role
here. But ultimately it all comes down to taste, and in this regard,
Königsberger Klopse definitely are worth considering.
I realize that I am going
way out on a limb with this, so I am hoping for some feedback if this is a
worthwhile topic. Please let me know.
Königsberger Klopse
1 Tablespoon oil
1 Teaspoon Butter
4.25 ounces onion, chopped
1 Clove of garlic, smashed
10 ounces lean ground pork
14 ounces lean ground beef
Heat the oil in a
pan. Add the onion and garlic and sauté
until translucent. Remove and allow
cooling. Then transfer to a bowl with
the ground meat.
2 stale baguettes
½ cup lukewarm milk
2 tablespoons canned
anchovies
2 egg yolk
1 egg
Salt, black pepper
Freshly ground nutmeg
1 tablespoon chopped
parsley
Remove the crust from the
baguettes, cut into cubes, and add to the milk.
Cut the anchovies into small cubes.
Add the egg yolk and the egg, the squeezed baguette cubes and the cubed
anchovies to the ground meat. Mix all real well and add salt, pepper and nutmeg
to taste. At the end add the chopped
parsley. Form 12 meatballs, put on a
plate and refrigerate.
3 tablespoons salted
butter
2 ounces flour
1 quart beef stock
Melt the butter in a large
pot. Add the flour and stir continuously
until it just starts to darken. Add the
beef stock and bring to a boil. Simmer
until thickened, stir occasionally.
1 tablespoon canned
anchovies
2.5 ounces capers
2 tablespoons white wine
vinegar
Salt, black pepper
Freshly grounds nutmeg
Cut the anchovies into
small cubes.
Add together with the
capers and the white wine vinegar to the sauce.
Add salt, pepper and nutmeg to taste.
Add the meatballs to the sauce.
Heat to a slight boil and simmer without cover for 15 minutes.
Serve with vegetable rice
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Do I need a Leica to prepare this recipe?
ReplyDeleteNot at all, it tastes just as good if you own a Brownie Hawkeye or an Instamatic.
DeleteInteresting recipe, but don't the anchovies add a fishy taste?
ReplyDeleteNot at all. I have made this dish with and without the anchovies. It works either way, but the anchovies do add a certain flavor element which ultimately makes for the better dish.
DeleteAre we getting into a recipe exchange now? You must be running out of other things to write about.
ReplyDeleteNot to worry, the emphasis of this blog will remain thoroughly on Leica. I realize that this is going way outT on a limb, that's exactly why I asked for feedback.
DeleteBut allow me to add the following: I mentioned that I consider photography, my profession, also a hobby. Pursuing one's hobby cannot be considered work, which brings me to an old German proverb, "Wer nicht arbeitet soll wenigstens gut essen," which means, if you don't work, at least eat well. Ergo, the recipe.
Isn't the old German city of Konigsberg in Russia now and called Kaliningrad?
ReplyDeleteYes, the city of Königsberg became Russian Territory after WWII. But to this day this recipe is called Königsberger Klopse in Germany.
DeleteThis sounds delicious. Will you be posting more of this in the future?
ReplyDeleteIf I get enough positive feedback, I see no reason not to.
ReplyDeleteMartin ORoyan wrote:
ReplyDeleteI love cooking also. I will try this next weekend and give feedback. I have a feeling I might have had this before (years ago) sounds so familiar, and delicious.