Evelyn Sjovall - e.sjovall@evelynskitchen.net
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Newsletter for the month of July and August
The other day I got an email, now that is nothing
new since emails are coming in daily, but this one was unusual:
A reader of my website asked me if I could provide a recipe of a German
Frikadelle (Beef patty). Yes, I wrote, but why don’t you come to my
class at Thanksgiving Point on the 11th. There I shall introduce you to
the Grandmother of the American Hamburger, the “Frikadelle”.
No, that does not work; they wrote back, we are here in North Carolina.
Wow, that was something new. I know that I have fans in Chicago, in the
Salt Lake Valley, and now in North Carolina. That is what I call
“Globalization”.
Well, I send them the recipe, but to tell you the truth, there is more
to it then just one recipe. I work for an elderly couple in Sandy, cook
for them every day. They are very thankful and tell me that it is a
great pleasure to eat at the "Maxims"
every day. It is wonderful to hear that, but I can not imagine that
they serve “Frikadelle” at the "Maxims.
That is their favorite. I bring a new variation every time , and
believe me, there have been a lot.
The traditional “Frikadelle” is made with beef, onions, egg, bread
crumbs, and seasonings.
- 1 pound meat
- 1 minced onion (middle size)
- 1 egg
- Pepper, salt or “all seasons’ spice”
- Bread crumbs until patty’s will form
Now here are some alternatives:
½ beef ½ sausage meat the way you like it (Italian, hot or mild, whatever you like) - Then proceed the way as described above.
Another variety is to take all sausage meat and take a spiced bacon (smoked, or flavored) and wrap it around the patties. Then go ahead and fry carefully but not too hot or too cold…..innovation is asked.
Here is another one: Turn the patties in bread crumbs, take spiced crumbs like Italian and fry them carefully. It gives them a nice light brown cover.
You can also make them in smaller balls and fry them, put a toothpick on top and serve them to the sporty fans of a ball game in front of the TV.
To all of these patties it is fun to serve the German Potato salad from last year July/August Newsletter or any other cold salad (fresh green, noodle salad…)
I hope you will have fun trying them out and don’t forget; let me know how you like it. If it is not enough, let me know, I have got some more for advanced cook’s.
One more thing I would like you to tell me is, how you like the link on my website. We considered renting out our apartment in Germany.
Thank you for visiting my website, have a nice summer, see you in one of my classes, or in my email box.