Restaurant Recipes

Karl Ratzsch's has been a famous German restaurant in Milwaukee all my life. Their food is terrific (but too pricey for such as my family, usually). While reading the local paper (The Milwaukee Journal- Sentinel) I came across a regular column where people write in and request restaurant recipes and the restaurant provides it. Since every cream of mushroom soup I've had from a German/ Austrian restaurant or home is good, I know this will be terrific. 

Karl Ratzsch's Cream of Mushroom Soup

Benny Sieu

Karl Ratzsch's Cream of Mushroom Soup
Makes 8 to 10 servings

1 ½ pounds sliced button mushrooms

¾ cup (1 ½ sticks) salted butter

¾ cup flour

6 cups chicken stock

1/3 teaspoon white pepper

1 quart heavy whipping cream

1 cup dry white wine

Pinch of ground nutmeg

1 tablespoon Worcestershire sauce

1 drop hot pepper sauce

¼ teaspoon onion powder

¼ teaspoon granulated garlic

Garlic Parmesan croutons (see note)

Freshly minced parsley for garnish

Chop mushrooms. In a large sauté pan, braise in butter until mushrooms have lost their moisture but are not browned. Add flour. Cook, stirring, 2 to 3 minutes. Add stock, then all remaining ingredients except croutons and parsley.

Bring to a boil, reduce heat to a simmer and cook 15 minutes. Adjust seasoning.

While soup simmers, make garlic Parmesan croutons.

Serve soup with croutons and minced parsley to taste.

Note: To make croutons, cut up Parkerhouse rolls, then toss with granulated garlic, Parmesan cheese and melted butter to taste. Bake in preheated 350-degree oven until lightly browned, 10 to 12 minutes.

I will pair it with Cabbage And Apple with Riesling and Caraway from Fine Cooking and grilled bratwurst. I have been meaning to try this recipe for some time, now seems the perfect opportunity.

Cabbage and Apples with Riesling and Caraway

Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

Recipe and link after the jump.

Serves 6 to 8

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Kosher salt
1 medium head green or Savoy cabbage (about 3 lb.), cored, and cut into 1-inch pieces
6 Tbs. unsalted butter
1-1/2  lb. apples, such as Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch-thick slices
1 tsp. granulated sugar; more as needed
1/4 cup white wine, preferably Riesling
1 tsp. caraway seeds, lightly toasted

Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside.


Melt 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, sprinkle with the sugar, and cook, tossing occasionally, until lightly caramelized and just tender (they should still offer a little resistance when pierced with a fork), about 5 minutes.

Add the wine and cook until reduced by half, about 1-1/2 minutes. Add the remaining 3 Tbs. butter, the cabbage, and caraway and continue cooking, stirring gently, until the butter has melted, 1 to 2 minutes. Season to taste with salt and a pinch more sugar, if necessary. Serve hot or warm.

http://www.finecooking.com/recipes/cabbage-apples-riesling-caraway.aspx



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