Fillet of Fish with Forest Mushrooms

Lake trout is a favorite of Austrian chefs, but you can use any fish fillet for this recipe. Forest mushrooms include ceps, chanterelles, and other mushrooms. Serve with buttered new potatoes or Spätzle and a fresh salad.

Fillet of Fish with Forest Mushrooms

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
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Posted by threeovens.

Ingredients

  • 1 1/2 pounds filleted trout or other fillet
  • flour to coat fish
  • salt
  • fresh ground black pepper
  • lemon juice to sprinkle

For the herb butter:

  • 5 tablespoons butter, at room temperature
  • fresh chopped mixed herbs (such as chervil, tarragon, parsley, etc.)
  • lemon juice
  • a squeeze of anchovy paste
  • salt
  • fresh ground black pepper

For the garnish:

  • 1/2 pound fresh forest mushrooms
  • 2 shallots
  • chopped parsley
  • butter or oil
  • salt
  • fresh ground black pepper

Directions

  1. Wash the fillets and pat dry with paper toweling. Season with salt and pepper. Drizzle with lemon juice and set aside.
  2. Finely chop the herbs for the herb butter and mix with the softened butter. Season with salt and pepper, anchovy paste, and a dash of lemon juice. Mix well and place in the refrigerator.
  3. Preheat the broiler.
  4. Clean and chop the mushrooms. Dice the shallots and cook the shallots in butter or oil until translucent over medium low heat. Add the mushroom and season with pepper (not yet with salt). Cook slowly over medium heat.
  5. Meanwhile, heat some oil and butter in a skillet. Coat the fillets on one side with flour (place the skin side in the flour and coat the other side). Fry, floured side down, over high heat. Flip and fry the other side.
  6. Place the fillets, crispy floured side up, in a greased baking dish. Spread with the herb butter and brown the top under the broiler until the butter foams up.
  7. Add salt to the mushroom and arrange on individual serving plates. Place a fillet on top and sprinkle with chopped parsley.

Tiroler Gröstl

Tiroler Gröstl

  • Servings: 30 minutes
  • Difficulty: easy
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Posted by threeovens.

Ingredients

  • 1 1/2 tablespoons cooking oil
  • 3/4 pound smoked bacon or cooked ham, chopped
  • 1 onion, cut into chunks
  • 1 pound cooked potatoes, cold and cut into chunks
  • 1 teaspoon caraway seeds
  • 1 1/2 teaspoons hot, sweet paprika (substitute sweet paprika with a pinch of chili powder)
  • handful of parsley, rough chopped
  • 4 eggs

 

Directions

In a large skillet, heat the oil over medium heat. Fry the bacon and onion together until the bacon is golden, about 10 minutes. Use a slotted spoon to remove them to a plate.

Add the potatoes and fry them until golden, about 10 minutes. Sprinkle with the caraway seeds and paprika and fry another minute or so.

Return the onion and bacon, taste for seasoning, then add the parsley.

Meanwhile, fry the eggs in a separate skillet.

Serve the potatoes, bacon, and onions with a fried egg on top.

 

Classic Sachertorte

Classic Sachertorte

  • Servings: 12
  • Time: 2 hours, 45 minutes
  • Difficulty: intermediate
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Posted by threeovens. Serve with whipped cream if desired.

Ingredients

  • For the cake:
    • 5 ounces bittersweet chocolate, finely chopped (use good quality)
    • 9 tablespoons unsalted butter, room temperature
    • 1 cup powdered sugar
    • 6 large eggs, separated (room temperature)
    • 1 teaspoon pure vanilla extract
    • 1/2 cup caster sugar
    • 1 cup all-purpose flour
  • Apricot glaze:
    • 1 1/4 cups apricot preserves
    • 2 tablespoons golden rum or 2 tablespoons water
  • Chocolate glaze:
    • 1 cup sugar
    • 1/2 cup water
    • 4 ounces bittersweet chocolate

Directions

  1. Preheat your oven to 400 degrees F and position the rack to the center of the oven. Lightly butter a 7-inch springform pan and line with parchment: dust the sides with flour and tap out any excess.
  2. In a double-boiler, melt the chocolate over simmering water; remove from heat and stir until cooled.
  3. In a stand mixer fitted with the paddle attachment, beat the butter using medium-high speed until smooth, about 1 minute. Switch to low speed, beat in the powdered sugar, then return to medium-high, and beat until fluffy and lighter in color and texture, about 2 minutes.
  4. Beat in the egg yolks first, one at a time, scraping down the sides of the bowl; beat in the chocolate and the vanilla.
  5. In another large bowl, beat the egg whites with the castor sugar, using high speed, until they form soft, shiny peaks.
  6. Stir 1/4 of the egg whites into the chocolate mixture, then fold in the remaining, leaving some strips of white showing.
  7. Sift half the flour over the chocolate, then fold in; repeat with remaining flour.
  8. Spread the batter evenly into the prepared pan and bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.
  9. Cool on a wire rack for 10 minutes, then remove the sides of the springform pan and invert the cake onto the rack, remove the paper and re-invert to turn right side up and let cool completely.
  10. Meanwhile prepare the glazes. For the apricot glaze: In a small saucepan, bring the preserves and rum (or water) to a boil over medium heat, stirring often; cook, stirring, until very sticky and does not easily leave the spoon, 2 to 3 minutes. Strain through a wire sieve, pressing on the solids. Use warm.
  11. Use a serrated knife to trim the top of the cake to make it level; cut the cake horizontally to make two even layers.
  12. Place the bottom layer on an 8-inch cardboard cake round; brush the top of the layer with half the warm apricot glaze. Place the second layer on top, then brush with the remaining glaze; transfer the cake to a wire rack that has been set over a jellyroll pan (to catch drips) and let the glaze set.
  13. For the chocolate glaze: In another small saucepan, heat the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, uncovered, stirring, until it reaches 234 degrees F on a candy thermometer, about 5 minutes. Remover from heat and stir to cool for about 1 minute. Use immediately and do not scrape the pan (the chocolate that clings to the saucepan will not be a glaze, it is too thick).
  14. Pour the warm chocolate glaze over top and use an offset spatula to gently spread the glaze all over, including the sides, so that the cake is completely covered; use any glaze that drips to patch missed spots.
  15. Once glaze has begun to set, place cake on a serving platter and cool completely in the refrigerator at least an hour; let the cake stand at room temperature 1 hour before serving.
  16. If desired, serve with a saucer of unsweetened whipped cream for dipping.

Tafelspitz (Boiled Beef)

This meal can be served with crispy fried potatoes, chive sauce, and apple-horseradish sauce.

Tafelspitz (Boiled Beef)

  • Servings: 6
  • Time: 3 1/2 hours
  • Difficulty: easy
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Posted by threeovens.  This may be considered the national dish of Austria. This particular version comes from “The New Sacher Cookbook.”

Ingredients

  • 4 1/2 pounds beef round rump roast
  • 2 pounds beef bones with marrow
  • 3 carrots
  • 3 turnips or 3 parsnips
  • 1 celeriac
  • 1 onion
  • 2 bay leaves
  • 10 black peppercorns
  • 2 juniper berries
  • salt
  • chopped chives

Directions

  1. Fill a large pot with 5 quarts of cold water. Wash the marrow bones and add to the pot. Bring to a boil.
  2. Remove any sinew from the roast, but leave on the fat. Place in the pot, along with the bay leaves, peppercorns, and juniper berries. Cover, and simmer for 2 to 2 1/2 hours.
  3. After 2 hours, cut the onion in half and fry in a cast iron skillet, cut side down, until dark brown. Add to the pot.
  4. Peel and cut the remaining vegetables into large cubes and add to the pot. Simmer another hour until the meat is really tender.
  5. Remove the meat and strain the liquid, reserving the liquid. Place the meat back in the liquid.
  6. To serve: Slice the meat and arrange on a serving platter. Pour a little of the cooking liquid over. Season with salt and sprinkle with chives.

Chicken Stew (Doro Tibs Wot)

Chicken Stew (Doro Tibs Wot)

  • Servings: 4
  • Time: 1 hour to chill
  • Difficulty: easy
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Posted by threeovens.

This is an Ethiopian chicken stew made with red wine, jalapenos, and berbere.

Ingredients

  • 1 cup finely chopped onions
  • 4 tablespoons olive oil
  • 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/4 cup red wine
  • 1 tablespoon berbere
  • 2 jalapenos, seeded and sliced

Directions

  1. Heat a large skillet over medium heat. Add the onions and cook until they just begin to brown, then add the oil. Season with the berbere and cook and stir a couple of minutes.
  2. Add the wine and reduce. One the wine has mostly cooked off, stir in the chicken and cook a couple of minutes.
  3. Slowly add the water and bring to a boil. Reduce the heat to medium low and add the jalapenos.
  4. Simmer until the liquid is almost cooked off and a thick red sauce has developed, about 15 to 20 minutes.

Ethiopian Green Salad

Ethiopian Green Salad

  • Servings: 4 to 6
  • Time: 10 minutes
  • Difficulty: easy
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Posted by threeovens.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tomato, halved and thinly sliced
  • 1/2 head green leaf lettuce, chopped
  • 1/2 a medium onion, sliced thinly
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, seeded and minced

Directions

  1. In a large salad bowl, whisk together oil, vinegar, ginger, salt, and pepper. Add tomato and whisk gently.
  2. Add lettuce, onion, bell pepper, and jalapeno. Toss to coat with dressing. Service immediately.

Ethiopian Red Lentils (Missir Wat)

Ethiopian Red Lentils (Missir Wat)

  • Servings: 6
  • Time: 1 hour to chill
  • Difficulty: easy
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Posted by threeovens.

This is a hearty lentil dish with a rich berbere flavor. Use less seasoning if you want it less spicy – use more for more heat.

Ingredients

  • 3 onions, chopped
  • 1/2 cup oil
  • 2-3 tablespoons berbere seasoning
  • 7 ounces of canned diced tomatoes
  • 3 cups water
  • 2 cups red lentils, rinsed well
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • salt

Directions

  1. Heat a large stockpot over medium heat. Add the oil, onions, and berbere seasoning and cook, stirring frequently, until the onions soften and start to turn translucent.
  2. Stir in the tomatoes and several spoonfuls of the tomato liquid. Add the water and bring to a boil. Stir in the lentils.
  3. Turn the heat to medium-low and simmer until the lentils have softened. You may need to add a little more water if the pot becomes dry and the lentils are not yet tender.
  4. Add the garlic, ginger, and season with salt and simmer a couple of minutes more before serving.