By Jenn Garbee, Hans Rockenwagner, Wolfgang Gussmack
This contemporary German-Californian cookbook from longtime la chef and restaurateur Hans Röckenwagner gains sections on bread-making (yes, pretzel bread!), vacation treats, and bar snacks, besides the preferred recipes from his numerous l. a. eating places, together with three sq. Cafe on famed Abbot Kinney side road and Cafe Röckenwagner in Brentwood.
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Extra info for Das Cookbook: German Cooking . . . California Style
Cup sugar ½ teaspoon ground cloves cup water teaspoons or more Red Curry Paste teaspoons ground ginger teaspoon ground cardamom teaspoon ground cinnamon teaspoon ground cumin, toasted in a (page ) ½ teaspoon chili garlic sauce or Red Chili Purée (page ) cup unsalted whole cashews small dry skillet over medium heat cup unsalted whole pecans until fragrant and a little darkened, cup unsalted whole almonds about minute tablespoons butter or margarine ½ teaspoon ground nutmeg cup Toasted Coconut (page ) Preheat an oven to degrees F.
All these spunky sauces exist to flavor fresh vegetables and plain jasmine or sticky rice. This lone stars the supersalty bean sauce Thais inherited from the kitchens of China. Sauce: Vegetables: ¾ cup coarsely chopped tofu small cucumbers or large hothouse tablespoon Asian bean sauce ⅓ cup Vegetable Stock (pages and ) ½ cup minced shallots tablespoon vegetable oil tablespoons coarsely chopped garlic ½ cup finely chopped purple onion ⅔ cup unsweetened coconut milk tablespoons palm sugar or brown sugar cucumber, peeled, halved lengthwise, and cut into thick slices wedges green cabbage, about inches wide at their widest point green beans, cut into -inch lengths, or whole snow peas ½ red sweet pepper, cut into long, thin strips teaspoon soy sauce carrot sticks ¼ teaspoon salt large radishes, trimmed and halved tablespoons Tamarind Liquid (page lengthwise ), or as needed To make the sauce, combine the tofu, Asian bean sauce, vegetable stock, and half of the shallots in a mini processor or blender.
For a savory treat, leave off the palm sugar adornment and use the cakes as edible platforms for scrumptious Thai sauces. Spread them with Roasted Chili Paste (page ), or serve them with Roasted Eggplant Dip with Thai Flavors (page ), Satay Peanut Sauce (page ), or Tangy Tamarind Sauce (page ). ½ cups long-grain white sticky rice cup palm sugar or brown sugar Vegetable oil for deep-frying Cook the rice as directed on page and turn the hot rice out onto a large tray or baking sheet.
Das Cookbook: German Cooking . . . California Style by Jenn Garbee, Hans Rockenwagner, Wolfgang Gussmack