Dining in--Minneapolis/St. Paul cookbook

The beamed chalet is furnished in the homey decor of Deutschland: imported homespun coverings for the tables, wooden booths big enough to share, carved beer kegs resting on the tiny bar, and a miscellany of stags’ heads, beer steins, and Bavarian mementos lining the half-timbered walls. Strolling accordion players in Alpine hiking shorts finger the notes of “Edelweiss” while waitresses in Bavarian dirndls wind their way among the crowded tables bearing foaming mugs of German beer. “I am very much a demanding person,” says Schone, a stickler for quality and authenticity. He personally selects the extensive list of wines, beers, and liqueurs in Germany, as well as cheeses, herring, Black Forest smoked ham, condiments, and the twenty-eight herbs that blend in the salad’s vinaigrette. “Whenever I go back to Germany, I see what's tops: I like to keep up. I collect most of my recipes from the chefs of the best German restaurants. I am impressed when somebody can do something in a little different direction. I never will brag about it, but my Gasthaus is one of the best. “A good cook must have patience,” says Karl, who has imparted his kitchen skills to young Karl Jr., now co-owner of the Hunter and overseer Of its kitchen. To gild the pork hocks, there are desserts lovingly crafted by Denise, Karl’s wife and favorite waitress. 8390 Lofton Avenue North Stillwater BAYRISCHE LEBERKNODELSUPPE Y2 pound beef or pork liver 1 egg 2 strips bacon Salt and pepper %2 cup milk Y2 cup flour (approximately) 4 slices white bread 3 cups Beef Stock, hot 2 tablespoons butter (see index) 1 medium-size onion, Y2 cup chopped fresh parsley chopped . In a meat grinder or food processor, grind the liver and bacon and place in a large bowl. . In another bowl, combine the milk with 2 cup water. Add the bread slices and soak about 5 minutes. Squeeze dry, add to the ground liver and bacon, and combine well. . In a sauté pan, heat the butter until it sizzles. Add the onion and sauté until tender. To the liver/bacon mixture, add the sautéed onion, egg, salt and pepper to taste, and the flour as needed to bind. Combine thoroughly and let stand about 15 minutes. . Bring a large pan of salted water to a boil. Shape dumplings with a spoon and poach in the boiling water, a few at a time, for about 10 minutes. Drain. . Place the dumplings in six soup bowls. Ladle the hot beef stock into each bowl and garnish with the parsley. Serve at once. This is standard fare in Bavaria. You don’t need much beef stock. It’s the liver that creates the taste. Serve the soup very hot; that’s the main thing. ’ — Ww on ali WIENER SAUERBRATEN %2 cup vinegar Pepper Yo cup dry red wine 3 tablespoons shortening 1 medium-size onion, sliced Y2 cup chopped celery 2 bay leaves Y2 cup chopped carrot 1 teaspoon peppercorns Y2 cup chopped onion 1 tablespoon brown sugar 3 tablespoons dry bread 1 tablespoon soy sauce crumbs 2 pounds boneless beef roast 2 tablespoons flour (top or bottom round) 2 tablespoons whipping 2 to3 cloves garlic, slashed cream 2 teaspoons salt . Three days before serving, prepare a marinade by combining the first seven ingredients with 2 cups water. Bring to a boil, remove from heat, and cool. . Rub the beef with the garlic cloves, salt, and pepper to taste. Place the beef and the marinade in a medium-size bowl or one just large enough to hold the ingredients. Let stand three days. . After three days, remove the beef from the marinade and pat dry with a paper towel. Strain the marinade and reserve the liquid, discarding the spices and onion. . Preheat oven to 350°. . Heat the shortening in a heavy casserole and brown the beef on all