For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In August 2014 – recipe by Roman Rothmayer – new chef of the Restaurant “Das Schick”:

Cream soup of white Rioja . greaves-nut dumpling

Ingredients:

5 shallots
1 clove garlic
½  l white Rioja
½ l whipped cream
½ l vegetable stock
2 large floury potatoes
40 g greaves (crackling)
60 g walnuts
4 eggs
breadcrumbs
oil
salt, pepper, nutmeg
1 cinnamon stick
2 cloves
2 tbsp. butter

Preparation:

Peel potatoes and boil them until soft – for mashing.

Boil Rioja with cinnamon stick and cloves and reduce to half the original volume, then strain. Sweat shallots with garlic in butter (without color), pour wine essence onto it, then add cream and vegetable stock. Boil down for approximately 15 minutes, makes and purée, and season with spices to taste.

Mash potatoes. Add one egg and one egg yolk. Melt 1 tablespoon of butter and add to the dough, then season with salt, pepper and nutmeg. Chop 40 g of the nuts and greaves and mix with the breadcrumbs. Pull the dumplings through the remaining cracked eggs and coat with the nut-breadcrumb mixture. Fry the dumplings in oil.

Prior to serving, foam up the finished soup using a hand-held blender and prepare it with the greaves-nut dumplings as desired – like in our photo, for example.

We wish you much success and bon appétit!