German-Style Fried Potatoes

Serves 4

1 1/2 lb small potatoes, boiled in their skins, peel, then place the potatoes in the fridge overnight)
1 medium onion, finely chopped
4 thin slices of bacon or speck, cut into small cubes
2-3 tbsps of olive oil & butter (50/50)
Salt and black pepper to season


Slice the cold potatoes into thin 1/8" slices, then set aside. 

Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now.
 
 Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned.

Spaetzle

Serves 4-6

1 cup all-purpose flour

1 tsp salt

1/2 tsp ground pepper

1/2 tsp ground nutmeg

2 large eggs

1/4 cup milk

3 tbsp unsalted butter

2 tbsp minced fresh thyme or chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Jaegerschnitzel

Serves 4

4 boneless pork chops

1/2 pound bacon, chopped
2 cups cremini mushrooms, quartered
2 tbsp olive oil, plus more if necessary
1/2 cup flour, for dredging
2 large eggs, lightly beaten
1 cup bread crumbs
4 tbsp Butter
4 tbsp Flour
3 cups beef broth
Salt and Pepper

To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop. Place each pork chop in a ziploc bag, and with a mallet, pound to flatten to about 1/4-inch thick. Season each piece with a bit of salt. Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside.

In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside.

Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside.

Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat and oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until they become lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside.

If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps.

Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two. Then, gradually begin whisking in the beef stock. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper, to taste.

Add the cooked pork cutlets, mushrooms, bacon, and any juices to the sauce. Gently move the pan to coat the pork in the sauce. Cook for a minute or two to reheat all components. Taste and adjust seasonings if necessary.

Serve with warm butter-sautéed spaetzle or German-style fried potatoes.