Food Critics Blog allows visitors to register to website and start their own blog. All posts can be placed on the map.
Discover Secrets to Eating Out Around the World
One of the culinary trends in Germany is the renaissance of regional cuisine. Young chefs are reinterpreting good traditional fare, for regional ingredients and dishes are in demand. A few classics: Kale and sausage People like to associate the Germans with sauerkraut. In Northern Germany, however, another sort of cabbage is extremely popular: kale. The harvest begins in winter, when the first frost has covered the bushy plants. Around Bremen, Hanover and Oldenburg traditional kale eating tours are organized. The classic recipe is kale with groats sausage, a smoked sausage. For this home-style cooking, kale is cooked with groats, lard, onions and the sausages for up to 90 minutes. This form of preparation is looked upon as exotic even in other regions of Germany. But there have long been other recipes that cook the kale more gently, for it is unbeatably rich in vitamins. Broad beans and pork fat In the west of Germany there is also a dish that combines an extremely nutrient-rich, healthy vegetable and calorie-rich meat. Here “broad beans and pork fat” is a classic. The board beans are in season from June to August, because they taste good only when young. In the traditional variant, they […]