Newly nominated for another James Beard award–this time for Best NYC Chef–and definitely deserving of it, April Bloomfield’s food just keeps getting better. For example, her widely-publicized recipe for the bar snack called Devils on Horseback, which are served at The Spotted Pig in the West Village nightly, has recently received an upgrade.
This recipe adapted from SAVEUR is refrigerator-door-worthy and easy to make using Schaller & Weber favorites. A choucroute garnie like this one is perfect for these last cold winter days, and it reminds us of founder Ferdinand’s training in the Alsace region of France.
Groundhog’s Day has come and gone, but any way you look at it we’re still facing weeks–if not months–of soup season. Thankfully, no matter the soup, we have something that will fill your pots with flavor and your kitchens with smoky, aromatic richness.
How to make proper Jägerschnitzel, or “hunter’s cutlet” in German, is the subject of much debate, or perhaps simply much variation. We read up on the controversy–breaded or unbreaded? pork or veal?–and, although these are matters of personal taste as much as authenticity, we decided to weigh in.
We’d like to congratulate Billy Schaller for bagging a six-pointer this past weekend in upstate New York! In Germany, venison is plentiful during the hunting season lasting from October to December, and its preparation is reverently addressed by hunters and chefs alike.
Here’s a recipe for a hearty autumn salade chèvre with Frische Blutwurst (fried blood sausage), which was passed along to us by Renate Schaller. Adapted from Martha Stewart.
Frikadellen. Freakawho? I asked, moments before being blown into some previously unattained level of taste-consciousness by what I had naïvely assumed was just another burger.