Goetta-ing It.
This week I'm in Cincinnati, shooting that show I alluded to a few weeks ago. Discovery just sent out a press release, so I'll tell you a bit more about it. It's called Home Made Simple, and it will be on this summer, Sundays at 1PM EST, starting June 4th. I am a Guest Host, working on (quelle suprise!) cooking and craft segments. I am thankful to be a part of it. Check it out and let me know what you think.
In any case, this week I had the privilege to meet a wonderful family who introduced me to a local dish called Goetta. Goetta comes to Cincinnati via Germany, and is much like Pennsylvania's scrapple. Both are sausage-like, the former cut with oat groats, the latter cut with cornmeal. The recipe is incredible...it actually makes me feel good about eating sausage because instead of being straight meat and fat, it's about 3/4 oats. What better to scrub the fat from your system then a massive serving of the 'meal?
But the supercool thing about Goetta is that you cook the oats first, then add the chopped meat, so you never have a chance to drain off the fat from the 80 percent lean meat. And what does that mean? All that wonderful fat flavor soaks the oats, giving those oats a flavor they narrowly avoided their cinnamon-maple destiny to enjoy. Triple yum.
In any case, you can make a big ol vat of this stuff, freeze it, then slice and saute in your favorite fat (with all due respect, anything but lard is just this side of blasphemy).
Goetta is a uniquely easy sausage, and it gives me a good reason to eat more local (Like beauty, local is in the eye of the beholder. Someone else's local is just as local as that I find within my radius. Just as long as it isn't food handcrafted by 7-11, MacDonalds, Arby's or Starbucks, and someone gave me the recipe on an index card, I'm happy.). And if that isn't enough, I learned it in someone else's kitchen. My favorite kind of food.
GOETTA RECIPE -- not mine, so enjoy the link.
http://www.kitchenproject.com/german/goetta/
In any case, this week I had the privilege to meet a wonderful family who introduced me to a local dish called Goetta. Goetta comes to Cincinnati via Germany, and is much like Pennsylvania's scrapple. Both are sausage-like, the former cut with oat groats, the latter cut with cornmeal. The recipe is incredible...it actually makes me feel good about eating sausage because instead of being straight meat and fat, it's about 3/4 oats. What better to scrub the fat from your system then a massive serving of the 'meal?
But the supercool thing about Goetta is that you cook the oats first, then add the chopped meat, so you never have a chance to drain off the fat from the 80 percent lean meat. And what does that mean? All that wonderful fat flavor soaks the oats, giving those oats a flavor they narrowly avoided their cinnamon-maple destiny to enjoy. Triple yum.
In any case, you can make a big ol vat of this stuff, freeze it, then slice and saute in your favorite fat (with all due respect, anything but lard is just this side of blasphemy).
Goetta is a uniquely easy sausage, and it gives me a good reason to eat more local (Like beauty, local is in the eye of the beholder. Someone else's local is just as local as that I find within my radius. Just as long as it isn't food handcrafted by 7-11, MacDonalds, Arby's or Starbucks, and someone gave me the recipe on an index card, I'm happy.). And if that isn't enough, I learned it in someone else's kitchen. My favorite kind of food.
GOETTA RECIPE -- not mine, so enjoy the link.
http://www.kitchenproject.com/german/goetta/
posted by Allison Fishman Task at 9:35 PM
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