Sunday, October 5, 2014

Stevan Paul´s new Cookbook & Fried Semolina Slices - Stevan Pauls "Auf die Hand" & Gebratene Grießschnitten


About two months ago,  I wrote a rather lengthy blogpost about a cookbook that is close to my heart. It is called "German vegetarian cuisine". For this book, Katharina Seiser and Stevan Paul re-discovered traditional German recipes and interpreted them from a vegetarian point of view. (You can take a look at my blogpost from August 17th here).
Today, I would like to add a little update to that blogpost with these delightful " Fried Semolina Slices with Rhubarb Compote", you can find the recipe on page 48 of the book.
Vor zwei Monaten hatte ich bereits einmal ausführlich über das Buch "Deutschland vegetarisch" berichtet. Katharina Seiser und Stevan Paul entdecken dort klassische deutsche Gerichte ganz neu für die moderne vegetarische Küche. (Hier geht es zu meinem Post vom 17. August.)
Heute möchte ich noch ein kleines Update nachreichen: "Gebratene Grießschnitten mit Rhabarberkompott", zu finden im Buch Seite 48. 




This recipe can be found in the chappter entitled "spring". In line with that lovely season, the recipe is prepared with fresh rhubarb and cherry juice. Since rhubarb is one of those veg (!) that takes well to a stay in the freezer, and cherry juice is available year round, you can actually prepare this recipe any time really. When I prepared the compote, I took the liberty of adding sweet cherries along with the cherry juice, other than that, no changes to the recipe. Delicious.
Seiser und Paul ordnen die Grießschnitten im Kapitel "Frühling" ein. Entsprechend dieser Jahreszeit werden für das Kompott frischer Rhabarber und Kirschsaft verwendet. Da Rhabarber sich jedoch sehr gut einfrieren lässt und Kirschsaft immer verfügbar ist, kann man auch im Rest des Jahres nach diesem leckeren Rezept kochen. Lediglich ein paar Süßkirschen habe ich dem Kompott noch hinzugefügt. Lecker.




Semolina slices, no matter which way they were cut, and what they were served with that day, were always considered to be a "main course" by my grand-mother. Today, you would probably serve them for dessert instead and go for a more savory lunch or diner. Sometimes when I look around me it seems as if the only "sweet lunch" that is being served all over Germany, are the ubiquitous pancakes. When my kids go to their friends´ houses and happen to have lunch there, most of the times it consists of either pancakes with apple compote and that rather well-known Italian hazelnut spread or noodles
Grießschnitten, in welcher Form und mit welchen Beilagen auch immer, waren noch zur Zeit meiner Großmutter ein "süßes Hauptgericht", also ein komplettes Mittagessen. Heutzutage werden die süßen Sachen in der Regel zum Nachtisch serviert, während als Hauptgang eher etwas deftigeres gekocht wird. Das einzige Menü, das sich in Deutschland flächendeckend als süße Hauptspeise erhalten zu  haben scheint, ist der unvermeidliche Pfannekuchen. Jedes zweite Mal, wenn unsere Kinder bei Freunden zum Essen zu Besuch sind, kommen entweder Pfannkuchen mit dem bekannten italienischen Haselnussaufstrich oder mit Apfelmus, oder Nudeln auf den Tisch.




How commendable then for Seiser and Paul to present these sweet main courses actually as full meals again - giving them the attention they deserve at the lunch tables. And I must admit that if you serve a fruity compote alongside the semolina slices, you will not regret having made a sweet lunch for a change.  
Wie lobenswert daher der Ansatz von Seiser und Paul, der süßen Hauptspeise wieder einen angemessenen Platz auf dem Mittagstisch zuzuweisen. Und mit dem leckeren Kirsch-Rhabarber-Kompott wird tatsächlich eine wirklich leckere und vollwertige Mahlzeit daraus.




But the semolina slices are not only suited for the lunch table, they are also wonderful served as dessert or with a cup of your favorite tea or coffee in the afternoon. I have made them a few times since receiving the book and sometimes I serve them with the Apple-Pear-Compote (the recipe can be found on page 152) or other seasonal fruits and berries.
Aber nicht nur zur Mittagsmahlzeit eignen sind die Grießschnitten, auch zum Nachtisch oder am Nachmittag machen sie eine gute Figur. Wir haben sie schon mehrmals gegessen, serviert nicht nur mit dem Kirsch-Rhabarber-Kompott, sie passen auch hervorragend zu Apfel-Birnen-Kompott (selbes Buch, S. 153) oder einem anderen Obst der Saison.




On October 23rd, Stevan Paul (recipes and reportages) and Daniela Haug (photography) will present Paul´s latest cookbook, entitled "Food eaten with your hands - sandwiches, burger & toasts, fingerfood and evening fare " (forgive the free translation) in my lovely hometown Cologne. In this new book, due to be released tomorrow October 6th (!), Stevan Paul interprets classic streetfood-fare for homecooks like myself. I am anxious to see how Stevan Paul will present streetfood so we can cook authentic streetfood at home. The new book will be presented in Cologne as part of an evening of music and streetfood. There will not only be the presentation of the new book but also food trucks so that the visitors will be able to taste some of the food that was the inspiration for the recipes in this book. I count myself lucky to be able to attend the evening as tickets were sold out in less than an hour.

In the meantime, while waiting for my book to arrive tomorrow and to get in the mood for the evening, I am happy to watch and share this lovely video. Enjoy!

Wishing Stevan Paul the best of luck for the launch of his new cookbook tomorrow!
In Köln wird am 23. Oktober das neue Buch von Stevan Paul (Rezepte und Reportagen) und Daniela Haug (Fotos) vorgestellt: "Auf die Hand - Sandwiches, Burger & Toasts, Fingerfood & Abendbrote".
Stevan Paul interpretiert hier internationale Streetfood-Klassiker für die heimische Küche. Ich bin gespannt, wie Paul die Rezepte "der Straße" so aufbereitet, dass man auch zu Hause authentisches Streetfood servieren kann.
Das Buch, welches morgen, am 6. Oktober (!) erscheint, wird in Köln im Rahmen eines abendlichen Streetfood-Festivals vorgestellt, bei dem einige Köchinnen und Köche mit ihren Garküchen und Streetfood-Trucks die Gerichte servieren, die als Inspiration für Paul und Haug dienten. Ich hatte das Glück, zwei der raren Karten zu ergattern und freue mich schon sehr auf diese Veranstaltung.

Bis dahin erfreue ich mich an dem Video, das auf das Buch einstimmen soll. Ich finde es gut gelungen und deshalb ist es hier auf meinem Blog zu sehen.

Das Glück liegt in der Tat auf der Hand!

Stevan Paul wünsche ich viel Glück zu der morgigen Buchveröffentlichung!




30 comments:

  1. Streetfood Festival in Köln - ich liebe Streetfood Festivals! Zuletzt in Berlin:http://cuisinedeprovence.blogspot.fr/2014/04/another-berlin-foodie-hotspot.html

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    1. Liebe Cuisine de Provence, das ist zwar eher eine Buchvorstellung mit einem angeschlossenen Streetfood-Fest - ich freue mich jedenfalls sehr auf die Veröffentlichung des neuen Buches morgen und dann auf die Veranstaltung am 23. Oktober in Köln.
      Danke for deinen Kommentar und Grüße nach la belle France!

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  2. Surely what i really want for my meatless sunday,
    ps: i would never even thought there's a possibility a Bavarian person would had a vegan lifestyle actually, lol

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    1. Dede, my friend, it might be hard to believe today but meat was meant for Sundays only and even the Bavarians lived up to that credo - the lovely folks from Southern Germany have a long tradition of meatless, often sweet, recipes but also a lot of savory ones including vegetable soups and "Spätzle" (spaetzle).
      Thank you for stopping by, hope all is well!

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  3. Sounds like you were really lucky to get tickets to that event. Enjoy!

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    1. Beth, lucky to get tickets, yes, but for now I am looking forward to Stevan Paul´s new bok on Streetfood that is due out today, so I can discover new recipes and read some great stories.

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  4. You may get a double post from me...Google made me sign in, and "poof," my post was gone :) Anyway, LOVE those chips! I have a spare celeriac and hope to make a big batch :) And your gorgeous photos are an inspiration as always!

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    1. Liz, no double batch of comments - I guess this one was meant for the French Fridays post - thank you for stopping by - glad that you enjoyed the Celery-Celery Soup so much. Since you will be making a big batch, you will probably have invited some taste testers to your house for dinner! Enjoy the evening!

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  5. Oh my! The semolina bites look scrumptious, and the compote looks heavenly. Your photos are always so clear, the food just jumps out at you and you can almost taste it. Just lovely, Andrea!

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    1. Cathleen, you are right, of course, I should have called them "fried semolina bites" - I just translated the original title of the recipe - but these are indeed absolutely scrumptious! Especially when eaten while still warm, dusted with a bit of powdered sugar and served with a little bit of fruity homemade compote on the side!

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  6. These look similar to gnocchi alla romana... except these are fried. And it is really interesting to hear about sweet lunches like this and pancakes. The photos are truly works of art, my friend. Ganz liebe Grüße aus immoer sonigen Tucson. David

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    1. David, except that "Gnocchi alla Romana" are a savory food that you do not really want to serve with a fruity compote like this one, there is no tomato sauce in sight either or cheese...other than that...I don´t know...The weather is still very warm around here, let´s see what the week will hold in store for us.
      Andrea

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  7. Looks amazing, Andrea. I love eating fried semolina slices but my one attempt at making them was a total disaster. Too wet, maybe? Yours look delightful. I so love to have one or ten

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    1. Dear Trishie, thank you kindly, if you are interested I will send you a translation of the recipe - I will have more time in about two weeks, so I could do it then.
      Hugs to Alexander - he looks absolutely adorable,
      Andrea

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  8. I think I just drooled all over my keyboard!

    I've never had rhubarb, but this is how I want to try it the very first time. Andrea, this looks delectable.
    Gorgeous. xo

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    1. Colette, rhubarb is usually a true spring veg and most often enjoyed in sweet dishes. For this compote I used the last of my frozen rhubarb from spring and the last of my frozen sweet cherries from summer. This is a true comfort-style dessert that you would adore, I am sure.

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  9. oh those semolina slices look similar to basbusa...a semolina cake, it must taste so good with rhubarb and cherry compote....a delicious dessert and so fruity....that carnation looks pretty in bloom,thanks...Have A Wonderful Day!!! :-)

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    1. Kumar, thank you very much! I have never heard of basbusa cake before but I shall look it up. The rhubarb and cherry compote goes very nicely with the semolina slices but an apple, pear compote is equally nice. Or even fresh fruit.

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  10. I never had semolina made this way...sounds and looks delicious, love the idea of rhubarb compote with it...thanks for the inspiration Andrea.
    Enjoy the rest of your week :D

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    1. Juliana, this is a dessert that makes the very best of simple, good ingredients with a very delicious result. Thank you very much for your kind comment, dear friend.

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  11. Can you believe I've never tried semolina slices before? What a shame! This sounds so heavenly. Love the sound of the compote too!

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    1. Monet, you should try a comfort-style recipe like at least once. Our kids love these semolina slices and even like to have some in their lunch boxes for school.

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  12. Looks delicious:) I need to try semolina slices. You have found my next culinary adventure:)

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    1. Geraldine, thank you very much. i am sure that your family would enjoy a few of these for dessert. Maybe with a bit of homemade compote too.

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  13. Andrea! Love the video! Thanks for sharing. I prepared fried polenta circles topped with stewed rhubarb last spring and it was quite good. Your semolina bites look scrumptious, thanks for sharing!!!

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    1. Peggy, someone actually watched the video - I quite like it myself and thought it would be nice to add it to my post about this wonderful new cookbook aboout "Streetfood". The semolina bites with stewed rhubarb sound utterly delightful!

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  14. These fried semolina slices look scrumptious!

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  15. You always have such interesting foods on your blog Andrea. This is another thing I have never heard of, they look beautiful and crisp I just simply have to try it.

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    1. Karen, these semolina slices or bites are nice and chewy on the inside and crispy on the outside - enjoy them while they are still warm and with as much homemade compote as you can handle. Heaven.

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