online german deli

 

Online german deli site, had Krugerman pickles (now gone)

https://germandeli.com/gurkens-pickled-vegetables?mode=4

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Berlin style German potato salad

 

Ingredients

• 2 lbs./1kg potatoes, Yellow Finn, Yukon Gold, and red potatoes tend to work best
• 2 teaspoons mustard
• 3 teaspoons sugar
• ½ cup/100 ml pickle juice
• ¼ cup/50 ml white wine vinegar
• ½ cup/100 ml sunflower oil
• 1 purple onion, chopped finely
• 1 apple, a tart kind such as Pink Lady, chopped
• 4-5 medium pickles, chopped
• 3-4 green onions, chopped
• salt and fresh ground black pepper

Instructions

1. Place potatoes in a large pot, cover with cold water and tablespoon of salt, cook until tender and rinse with cold water. Once cool enough to handle, peel and slice potatoes.
2. In the meantime put mustard, sugar, pickle juice, vinegar, oil, very finely chopped onion, some salt, and quite a bit of fresh ground black pepper in a sealable jar or glass and shake to combine.
3. In a large bowl place one layer of potato slices, followed by a handful of pickles, a handful of apples, a couple of spoonfuls of dressing and salt and pepper. Continue to layer until all of the ingredients are used up and pour any excess dressing over the top.
4. Allow salad to sit at least 3-4 hours, but preferably overnight and then toss to combine.
5. Mix in the chopped green onions and serve.

https://mylittlegourmet.com/salads/german-potato-salad/

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Ham and Pepperoni Stromboli

Pepperoni and Ham Stromboli

Ingredients

 

1 can pizza dough crust
Pepperoni to taste
Lunch meat ham to taste
5 slices mozzarella cheese
1 cup shredded mozzarella cheese
Italian seasoning to taste
garlic salt to taste
Sesame seeds to tastes
1 egg
⅓ cup pizza sauce

Instructions

Step 1
Preheat your oven to 400 degrees F
Step 2
On a parchment lined cookie sheet, roll out your pizza dough to a rectangle
Step 3
In the middle of the dough, add your mozzarella cheese slices. This will be done long ways
Step 4
Top the cheese with your meats to taste, then add pizza sauce, shredded mozzarella cheese, and Italian seasoning
Step 5
Fold one side of the pizza dough on top of the filling, then fold the other side over that. You do not have to seal this, as the dough should be on top of each other. You also do not have to seal the ends
Step 6
Crack an egg into a bowl and mix. Add this egg wash to the top of the Stromboli
Step 7
Season with garlic salt and add sesame seeds
Step 8
Bake at 400 for 14 minutes
Step 9
Cut into slices and enjoy!

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Tomato Bisque soup

 https://www.laurainthekitchen.com/recipes/ultimate-tomato-bisque/

Ingredients

• 2lb of Ripe Tomatoes, chopped
• 1 Tbsp of Balsamic Vinegar
• 2 Tbsp of Olive Oil, divided
• 2 Tbsp of Unsalted Butter
• 1 Small Onion, chopped
• 3 Cloves of Garlic, minced
• 2 Stalks of Celery, chopped
• Few Sprigs of Fresh Thyme
• 1 Large Potato
• 5 cups of Chicken or Veggie Stock
• 3/4 cup of Heavy Cream
• Salt and Pepper to taste
• Fresh Basil
• Sliced Baguette
• Freshly Grated Parm

Preparation

1) Preheat your oven to 425 degrees, in a small roasting pan, add the tomatoes, balsamic, one tablespoon of olive oil, salt and pepper and roast for about 20-25 minutes or until caramelized and roasted, meanwhile start the base.

2) In a Dutch oven, add the remaining oil, and butter, along with onions, garlic and celery along with a pinch of salt and sauté over medium heat for about 7-10 minutes until softened.

3) Add the stock, potato, thyme and Italian seasoning, cook over medium low for about 15 minutes or until the tomatoes are ready and potato is tender, add the tomatoes to the soup base, simmer for 10 minutes.

4) Puree the mixture until smooth (discard the sprigs of thyme before you puree) add it back to the same pot, add the cream and some basil,, keep it warm over low heat, adjust the seasoning to taste and in the meantime, make the parm croutons.

5) Add the slices of baguette to a parchment paper lined baking sheet, drizzle both sides with some olive oil then pop in the oven for about 5 minutes or until lightly golden, then take them out, rub each one with a clove of garlic, top them with some parm and pop them back in for a few minutes or until deeply golden brown and cheese is melted.

6) Serve the soup with a few giant "parm croutons" and enjoy!