Comfort foods, simply put, are foods that make a person feel comfortable for any number of reasons. They may be reminiscent of childhood or a place or region of birth. They transport the diner home or to special times enjoyed with friends and family.
Often, comfort foods are high in carbohydrates, fats, or sugars, and are usually more filling, and the satisfaction lingers long after the meal is finished. Diets and healthy eating habits are cast aside for the enjoyment the foods have to offer, allowing the diner to forget about current problems and focus on a happier, simpler time.
Often, these meals are from the regions or countries of our births, but in today's multi-cultural world, the comfort foods of other cultures are embraced and enjoyed. Non-Italians can enjoy spaghetti and meatballs and Northerners can relish Southern fried chicken. The same can be said for German Potato Salad and German Potato Pancakes, and here are offered two recipes sure to bring a touch of home to a German, or perhaps begin a new family tradition right here in America.
German Potato Salad
Ingredients
- 3 cups peeled potatoes, diced
- 4 slices bacon
- 1 small onion, diced
- ¼ cup white vinegar
- 2 TB water
- 2 TB white sugar
- ½ teaspoon black pepper
- 1 TB chopped fresh parsley (or 1 teaspoon dried)
- ½ teaspoon rosemary
- ½ teaspoon dry mustard
- 1 teaspoon salt
Directions
- Cook potatoes and cool.
- Fry bacon and remove from skillet, saving the oil.
- Add diced onion and sauté until lightly browned.
- Add potatoes, vinegar, water, white sugar, black pepper, parsley, rosemary, dry mustard, and salt. Then add half of the bacon, crumbled.
- Heat through and transfer to a serving dish.
- Crumble remaining bacon on top.
- Serve hot.
German Potato Pancakes (Kartoffelpuffer)
Ingredients:
- 1 lb. potatoes (about 2 medium or 3 small Russets or other starchy potato)
- 1/2 medium onion
- 3/4 tsp. salt
- Ground pepper, to taste
- Pinch freshly ground nutmeg
- 1 egg
- Oil for frying
- 1 tablespoon flour
Directions:
- Peel the potatoes. Grate and place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid sit a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes to the bowl with starch.
- Grate the onion into the potatoes. Add salt, pepper, nutmeg, flour and egg. Mix thoroughly.
- Heat oil in a frying pan. A small amount of oil in non-stick pan may be used if desired, but for best and crispier results use 1/8 to 1/4 inch of oil.
- Drop about 1/2 cup of the potato mixture into hot oil and flatten with the back of a spoon until fairly thin. Fry 4-5 minutes on each side until golden brown. Drain on paper towels and serve hot with applesauce and a sprinkle of cinnamon if desired. If you prefer, serve with sour cream, yogurt, or topping of your choice.
Serves 2, makes 4 large potato pancakes
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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