Meatballs and Sauce Like a Boss - Savvy, Ep. 23
Learn how to make amazing meatballs and sauce from the renowned Marco Canora.
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Nik! & Flo- Munich Style schnitzel
Ingredients
Pork cutlets
horseradish
Brown mustard
flour
egg
breadcrumbs
Red cabbage
apple cider vinegar
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This Family Recipe is a Century Old | German Potato Salad
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INGREDIENTS
• 1.4kg Yukon gold potatoes, sliced
• 6 slices of thick cut bacon, cut into lardons
• 1 onion, chopped
• 80mL apple cider vinegar
• 80mL water
• 50g granulated sugar
• 15mL stone ground mustard
• 15mL corn starch and 60mL water whisked into a slurry
INSTRUCTIONS
1. Add the potatoes to a large pot and cover with water by about an inch. Bring to a boil and cook until the potatoes are just starting to get tender, 5-10 minutes. Drain, run under cool water to stop the cooking, and set aside.
2. While the potatoes boil, add the bacon to a cold dutch oven. Now set the dutch oven on the stove over low heat. Cook until the bacon is crisp and all the fat has rendered, approximately 30 minutes.
3. Remove the cooked bacon with a slotted spoon, leaving the fat in the dutch oven. Reserve the fried bacon. Add the onion and continue cooking over low heat until the onions turn golden brown, 15-20 minutes.
4. Once the onions have browned, add the vinegar, water, and sugar. Whisk until the sugar is fully dissolved. Be careful! The liquids will cause a great deal of splattering in the dutch oven.
5. Whisk in the mustard.
6. Add the cornstarch slurry and whisk to combine. Continue cooking, brining up to a boil, until the sauce has slightly thickened.
7. Add the potatoes in batches, turning in the sauce to coat with each addition. Continue cooking until the potatoes are heated through and tender.
8. Remove from heat, top with the bacon, and serve.
00:00 - Intro
01:01 - Ingredients
01:28 - Prep
02:25 - Cooking
05:29 - Garnish, Serve, and Taste
06:54 - Credits
Pfeffernusse
Here's how to make our popular year 8 recipe for the German classic, Pfeffernusse.
Ingredients:
150g plain flour
1/4 tsp ground cinnamon
1/4 tsp ground allspice
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of bicarbonate of soda
Large pinch of black pepper
60g butter
40g black treacle
50g soft brown sugar
1 egg
1/2 tbsp icing sugar
Method:
1. Preheat the oven to 180c/Gas Mark 4.
2. In a bowl use an electric whisk to cream the butter, treacle and sugar together.
3. Add the egg and stir in.
4. Add the flour, spices and bicarbonate of soda. Use the whisk to mix until the ingredients are blended.
5. Roll 12 equal walnut sized pieces into balls and place onto two flat baking trays, spacing them apart by about 2 inches.
6. Bake for 12 minutes.
7. Allow to cool once removed from the oven - they will be soft at first then harden slightly as they cool.
8. Once cool dust with icing sugar.
Meet the Mennonites Behind One of the World's Best Syrups
From our friends at Southern Foodways Alliance, this piece produced by 1504 focuses on the Muddy Pond Sorghum Mill, a family-owned sorghum syrup producer in Tennessee.
Subscribe:
Check out EATER RULES — Our new series for rules, tips, & tricks behind some of the most sought out food queries:
5 Insane Ways to Open Wine:
7 Sushi Rules You're Probably Breaking:
Don't miss our how-to cooking series, Savvy:
How to Not Fuck Up a Steak with Marc Forgione:
This Schnitzel is the Shit:
BONUS:
Anthony Bourdain on In-N-Out: 'My Favorite Restaurant in LA':
View our full video catalog:
Visit our playlists:
Like Eater on Facebook:
Follow on Pinterest:
Follow Eater on Twitter:
Read more:
Our Video Crew:
Amish girls speaking Pennsylvania Dutch
From TLC's Return to Amish series, this clip shows an interaction in Pennsylvania Dutch. Two Amish girls on their Rumspringa from Clintonville, Pennsylvania speak with their families about going to Florida.