With the holiday season fast approaching, I tend to recall family traditions from holidays past. In this spirit, I am going to share with you a family recipe that my mom learned from her mom. My mom was born in Germany in the mid 50’s and imigrated to the US when she was a baby.

(Mom’s passport pic)

I can remember my mom telling me that she would make this recipe for her family when she was 12. I couldn’t imagine making this when I was 12. At that age I could barely make toast.

The recipe is for rouladens. When I was growing up my mom would make this on special occasions, and it was a favorite of mine. I was brave and invited my parents over to share my preparation of this dish. The final verdict among my family was that it was not as good as mom’s, … continue reading

Inspired by the Cage Free Tomato’s post, I finally decided to make homemade hot dogs using the recipe from Charcuterie.

These took a fair amount of time with a number of steps including grinding, a 24 hour (or so) chill, spicing, regrinding, chilling, pureeing, stuffing into casings and smoking.

I used boneless short ribs ($5.99/lb) and sheep casings (70 cents/10ft) from Whole Foods. The grinding (with a Kitchenaid grinding attachment) was easy–Jonathan was happy to do it–and so was the spicing (mustard powder, coriander, paprika, garlic, white pepper). Pureeing was not hard, but seeing meat mush flying around the food processor was a bit icky. I started humming “meat emulsion” to the tune of Aerosmith’s “Sweet Emotion,” and the song association will likely permanently stick in my brain.

The trickiest step by far was stuffing due to the Kitchenaid’s lackluster abilities, the texture of the meat and the … continue reading