The Second Ring: Recipes

How To BuyFood is a strong part of The Second Ring, where its sensuality lures the main characters into a feeling of comfort and comradeship. Some of the dishes mentioned in the novel are a delicious repast for anyone to try:

Eingemachtes Kalbsfleisch (Veal In Gravy)
Ingredients:

  • 6 veal shanks
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 3 large carrots, cut into 1/4 inch rounds
  • 10 cloves garlic, minced
  • 1 bottle red wine
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 (10.5 ounce) can beef broth
  • 5 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme

Directions

  1. Sprinkle shanks with salt and pepper
  2. Heat oil in heavy large pot over medium-high heat
  3. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate
  4. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes
  5. Stir in wine, tomatoes, chicken broth and beef broth
  6. Season with rosemary and thyme
  7. Return shanks to pot, pressing down to submerge
  8. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours
  9. Remove cover from pot. Simmer about 20 minutes longer
  10. Transfer shanks to platter, place in a warm oven
  11. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks
Kalbsfleisch

Delicious recipe from the heart of Germany

Zwiebel Schweinebraten mit Knoedel

1 Pork Loin Roast (about 3 pounds) or a boneless pork shoulder roast, which is less expensive
2 large yellow onions, sliced thin
1 tablespoon caraway seeds (optional)
1 8-oz. box of good quality Beef Stock
Olive Oil (enough to coat the bottom of the pan)
Kosher Salt & Pepper, to taste
Equipment needed:
oven proof heavy skillet

Directions

  • Bring the Pork Loin Roast to room temperature (about 30 minutes)
  • Pat the roast dry, and then season with kosher salt & fresh cracked pepper.
  • Rub a thin coat of olive oil all over the roast. If using the caraway seed, distribute evenly on the roast and gently press into the meat.
  • Preheat the oven to 450F.
  • Drizzle enough olive oil to the coat the bottom of a heavy bottom skillet.
  • Turn on to medium-high heat, and watch closely for when the olive oil begins to ripple and just starts to smoke.
  • With tongs, add the pork roast into the pan and leave, undisturbed, for about 3-5 minutes. You want to see a golden and crispy outside. Sear the roast on all sides until evenly seared.
  • Drizzle about 1 Tablespoon olive oil over the sliced onion and mix to evenly coat.
  • Spread the onion alongside the pork roast and cook into the oven, until cooked— about 40 minutes. Check for an internal temperature of 145-150F.
  • Remove the roast and cover with foil.
  • Remove the caramelized onion, and set aside.
  • Return the roasting pan to the stove top on medium high heat
  • Simply deglaze the pan, by pouring the beef stock into the pan, scraping to loosen up the brown bits from searing the meat.
  • Taste the sauce, and season with more salt & pepper, if needed.

Schweinzbraten TS

 

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