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How to Cook dishes from Austria
Austria was, for many centuries,
the heart of Habsburg Empire. This was a large multi-ethnic empire covered that include
not only
Austria itself, but also
stretched across many other neighboring countries, including
Hungary, parts of
Germany, parts of
Italy,
what is today the Czech Republic.
and stretched into the Balkans. The empire endured for hundreds of years, and only finally collapsed in
1918, at the end
of World War I. As a result of this history,
many
German (especially Bavarian),
Hungarian,
Italian,
eastern European and
Jewish influences can all be still seen in modern Austrian cuisine.
As far as people from overseas are concerned, the most famous aspect of Austrian cuisine is probably
the country's desserts, cakes and pastries. Austria's capital,
Vienna,
in particular is extremely famous in this regard. However, although there are indeed many excellent
Austrian desserts, you should not neglect the fact that Austrian cuisine
has much else to offer as well.
Some popular Austrian recipes and dishes include:
- Goulash - Goulash is a type of beef stew (actually prepared as a soup but its very thick)
that has its origins in Hungarian cuisine.
Austria has of course
adopted the dish too, and Austrian have adapted it to local tastes.
Goulash is made from beef, onions and red peppers, and flavored
with paprika.
- Knödel - Knödel are traditional Austrian dumplings
which may be eaten as a side dish or used in soups.
There are quite a few different varieties,
including ones made
from potato (kartoffelknödel),
from dry bread (semmelknödel),
or made with the addition of bacon
(speckknödel).
- Tafelspitz - Beef and root vegetables boiled together.
- Wiener schnitzel - Translated literally from the
German,
"Wiener schnitzel" means "Viennese cutlet".
This dish is made by
dipping thin
slices of meat in a wheat flour, eggs and bread crumbs, and then deep-frying.
Veal is traditionally used, but other meats may be substituted,
and the use of pork or even
turkey is quite common
nowadays.
Wiener schnitzel is traditionally
served with potato salad and a slice of lemon.
Additionally, as already mentioned, Austria
is quite famous for its desserts. Some Austrian desserts include:
- Apfel strudel - In English "Apple studel" - a pastry filled with
apples, sugar and raisins. Rum or cinnamon are sometimes added to the filling to add to the flavor.
- Kaiserschmarrn - Pancakes, topped with raisins and powdered sugar, and served with fruit
compotes.
- Linzertorte - This is a distinctive tart made out of crumbly pastry that contains butter and ground nuts (usually almonds).
The tart is filled plum butter or with jam, and is highly recognizable because of its distinctive
design. Linzertorte is topped with lattice design made strips of pastry, and is usually also
decorated with almonds. The dish is named for the city of
Linz in
Austria, where the recipe is believed
originated during the 17th century.
- Palatschinken - Thin pancakes, traditionally filled with apricot jam and sprinked with sugar,
although sometimes other fillings may be used.
- Sachertorte - Chocolate cake with dark chocolate icing with a layer of apricot jam in the middle.
- Vanillekipferl - A traditional biscuit from
Vienna. The biscuit is made using ground almonds or hazelnuts and
flavored with vanilla. The biscuits are crescent-shaped, the origin of this, according to legend,
being to celebrate one of the Habsburg's military victories against the Turks.
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By Martin Král
Austria Club of Washington
Spiral-bound (150 pages)
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The Austrian kitchen draws broadly from a variety of sources, some traditionally Alpine and regional, and others from its neighbors. Austria sits at the crossroads of Europe and often is called its heart.These dishes reflect those influences. Gathering the most popular - and many hard-to-find - recipes, this softcover cookbook offers nearly 300 tempting delicacies for American culinary explorers. The recipes (provided by club members and their families) all feature well-tested examples of Austrian home cooking, as well as many from the fabled Viennese cuisine. Often they are cherished family recipes passed on through the generations. You'll find them all - savory (and sweet) dumplings, schnitzels, and delectable desserts that the cuisine is famous for. The text relies on a rigorous editing approach, properly translated terms, and on placing ingredients and instructions in proper sequence in separate columns. Measurements by volume prevail, and all are in US units. Llisted ingredients are commonly available in the American marketplace. Conversion tables and other useful information are found in the Appendix, along with a bilingual index. The book's ten chapters cover not only recipes, but most pages are enlivened with German proverbs and historical explanations, plus helpful tips and photos of our club's activities. Bring the flavors of the homeland into your home! |
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By Lesley Chamberlain
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Winner of the IACP Cookbook Award for Culinary Travel
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