What You Eat Is What You Are...

AUSTRIA

PARTICIPATING TEACHERS

From left to right: Franz Wechtitsch, Waltraud Deutschmann, Gabi Pöllinger, Helena Skazedonig, Karl Kogler

PARTICIPATING CLASSES

AUSTRIA TRADITIONAL RECIPES

WIENER SCHNITZEL (Breaded Pork Cutlets)

1 cup lard, heated in skillet until hot
4-6 pork cutlets
enough flour to coat cutlets
2 slightly beaten eggs
1/3 cup milk
1 1/2 cup plain bread crumbs

Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand for 5 to 10 minutes to seal coating. Deep fry cutlets until browned on both sides, about 3 or 4 minutes. Turn cutlets several times during cooking. Do not pierce. Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.

Serve with mixed salad, fresh vegetables, boiled potatoes or French fires and plenty of lemon slices.

Time: 20 minutes

ECHTE SALZBURGER NOCKERL (Salzburg Soufflé)

3/4 cup sugar
10 egg yolks
1/2 cup flour (scant)
10 egg whites
1 cup milk

2- 10" skillets or one large oven-proof dish

Cream together butter and sugar. Add 2 or 3 egg yolks at a time, beating well after each addition until light and fluffy. Fold flour and very stiffly beaten egg whites into batter. (The success of this recipe depends mostly on the stiffness of your egg whites).
Cover bottoms of two 10-inch skillets with milk. Bring to a boil and immediately pour batter into hot milk.
Place skillets in preheated oven (450 F). Reduce heat to 400 F and bake for 6-8 minutes until golden. Nockerln should be firm outside, but light and fluffy inside. With a serving spoon, quickly cut off large pieces, place on a preheated plate, and dust with very fine vanilla sugar.

Serve at once, since Nockerln do not tolerate waiting; they will collapse.

Time: 25 minutes + bake for 6- 8 minutes

LEBERKNOEDELSUPPE (Liver Dumpling Soup)

8 bread rolls, thinly sliced
Salt
3/4 cup milk, warm
1 tablespoon butter
1/2 onion, finely chopped
2 tablespoons parsley, chopped
3/4 lb beef liver, ground
2 eggs, slightly beaten
1/8 teaspoon marjoram, dried
1/8 teaspoon white pepper
2 quarts water
Breadcrumbs, dry
3 1/2 cups beef stock
Parsley, chopped

Place bread slices in large bowl, sprinkle with 1 teaspoon salt. Pour milk over top, cover, let stand 1 hour.
Sauté onion and 2 tablespoons parsley in butter until limp. Set aside to cool.
Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.
Bring water and 1/2 teaspoon salt to a gentle boil. Make 1 teaspoon of the liver mixture into a dumpling. If it falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings.
Add to gently boiling water, simmer 20 minutes uncovered. Dumplings will float when done. Remove with slotted spoon and keep hot.
Serve hot dumplings in heated stock, garnish with parsley.

Time: 40 minutes

KAISERSCHMARREN (Emperor’s Omelette)

6 eggs
200 g cake or pastry flour
50 g sugar
250 milliliters milk
pinch of salt
40 g raisins
butter
confectioners sugar
plum puree

Separate the egg whites from the yolks. Thoroughly mix the yolks, sugar, milk and flour. Whisk the egg whites, add a pinch of salt and continue whisking until stiff. Now, carefully fold into the egg yolk mixture. Melt butter in a large pan, pour in the mixture and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork. Now let finish cooking. Be especially careful not to overcook the pancakes, otherwise they will dry out. Sprinkle with confectioners sugar and serve with plum puree.

Time: 20 minutes

APFELSTRUDEL

Pastry
300 grams bread flour
pinch of salt
30 ml vegetable oil
0,2 l water (lukewarm)

Filling
2 kg apples (Golden Delicious)
150 grams granulated sugar
30ml dark rum
150 grams raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
Buttered breadcrumbs
300 grams butter (unsalted)
300 grams bread crumbs

Recipe
Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon.
Roast butter and bread crumbs.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.
Tear off edges, shape strudel into roll by lifting strudel sheet.
Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.

Time: 30 minutes + 60 to 90 minutes to bake