Evelyn Sjovall e.sjovall@evelynskitchen.net

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Newsletter month of September and October 2005

I had a wonderful time in Germany. The Sail (Tall ships race with 365 ships, 5 days of events and 2 Million spectators) 2005 in Bremerhaven was a success even if we overlook the rain that came as predictable as a clock.

Even on the last day, the tall ships left at 3p.m. with the parade, it rained. When I say rain I don’t mean the nice summer rains we know in the Rockys, I mean rain like in Salzburg Austria where it is called “Schnürlregen”. This means raindrops on a string, yes on a string, one after the other, never ending. Oh well, as we say in Northern Germany “there is only bad clothing, never bad weather”.

I gathered nice recipes for my cookbook to come, took a lot of pictures for the book and met a lot of interesting people including one of the cooks from the “Alexander von Humbold”, the tall ship of the Becks Company. I looked at my seat neighbor on my flight last year from Frankfurt to Chicago, she was so frightened by flying that I decided to talk to her a little, trying to make her more comfortable. She asked me where I came from, so I told her. Gosh, she said, I am from Dorum (10 Miles from my home town). We started to look for similarities and she told me that she was cooking and baking as a volunteer on the Museum ship “Wal” in Bremerhaven. Finding her I wrote down a lot of nice stories and recipes for the cookbook to come.

Then I gave a cooking lesson to our new friends Corina and Oliver. Buying our RV they made a condition: I had to teach them to prepare Bratkartoffeln and Rumpsteak. Gosh, that was fun, not only because we could sell them our “baby” but also because we found new friends.

Here is the recipe for German “Bratkartoffeln”:

• Fried potatoes for 4 persons
• 2 pounds of yellow potatoes cooked , pealed, and thin sliced
• 1 big onion minced, 4 slices of bacon cut into little pieces
• salt, pepper and 5 Tbsp. oil

Turn on the heat put the sliced potatoes into the hot pan with the onions, bacon , pepper, and salt on top of it. Now fry and turn as the potatoes begin to turn brown. Watch that they don’t burn, maybe you will have to turn down the heat a little. You can eat this with something sour, fried eggs or whatever you like.

Would you like to learn how to make Irish Potato cakes? Meet me at the Utah State Fair, or maybe in one of my classes.

Have a nice time until next month - Your German Chef Evelyn

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