NEW YORK, Sept. 27, 2008
Get A Jump On Oktoberfest, On A Shoestring
World-Renowned Philadelphia Chef Walter Staib, Who Hails From Germany's Black Forest, Shares Recipes
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Play CBS Video Video Black Forest Delight! German Chef Walter Staib shows Dave Price how to cook up a delicious and scrumptious "Chef On A Shoestring" Black Forest feast with wiener schnitzels, all for under $40!
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(CBS/iStockphoto)
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Now settled in Philadelphia, he has restored the famous City Tavern to its traditional, pre-Revolutionary War motif, serving traditional colonial fare.
But on The Saturday Early Show, Staib helped usher in fall and returned to his German roots when, as our "Chef on a Shoestring," he accepted our challenge of preparing an Oktoberfest feast - a three-course meal for four - for a measly $40. Staib used recipes from his latest cookbook, "Black Forest Cuisine" (Running Press).
As a young boy in Pforzheim, Germany, Staib learned the culinary values held by generations of Black Forest cooks. And the "Culinary Ambassador to the City of Philadelphia" has received numerous awards.
Philadelphia's historic City Tavern was built in 1773 and was the unofficial gathering spot for the First Continental Congress in the summer of 1774. The Tavern became a favorite of George Washington, John Adams, Ben Franklin and other Founding Fathers. It was destroyed by fire in the mid-1800s. Then, Congress commissioned its reconstruction for the country's Bicentennial.
Staib came to the restaurant in 1994. Both the National Parks Service and Chef Staib have made every effort to faithfully recreate the Tavern as it operated in its earliest days. Diners eat with pewter-style flatware and goblets, and the staff is attired in colonial garb. Of course, the food itself also offers a "taste" of history!
MENU
Black Forest Ham Quiche
Pork Wiener Schnitzel with Potato Salad
Vacherin Glacé
TAKE-HOME TIPS
FOOD FACTS:
Black Forest Ham: The production of Black Forest ham can take up to three months. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two weeks, the salt is removed and the ham cures for another two weeks. Next, the ham is cold-smoked at a temperature of 77°F for several weeks, during which time the ham acquires its deep red color. The smoke is created by burning fir brush and sawdust. The smoking process gives the ham much of its flavor.
Wiener Schnitzel is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria, the dish is traditionally served with a lemon slice, and either potato salad or potatoes with parsley and butter. While traditional Wiener Schnitzel is made out of veal, it's now sometimes made out of pork.
Vacherin Glace: A dessert consisting of several crisp meringue rings stacked on top of each other and placed on a meringue or pastry base. This may be filled with ice cream and or various fruits.
RECIPES
Quiches with Black Forest Ham
Makes four 3-inch quiches
Crust:
1-1/3 cups all-purpose flour, sifted
1 teaspoon salt
4 tablespoons unsalted butter, chilled and cubed
4 tablespoons vegetable shortening, chilled
4 to 5 tablespoons ice water
Filling:
3 extra large eggs
1-1/4 cups heavy cream
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh chives
1/4 teaspoon salt
Pinch of freshly ground black pepper
1/2 cup grated Gruyère cheese
1/2 cup finely chopped Black Forest ham
1. To make the crust, stir together the flour and salt in a medium bowl. Using a pastry cutter or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle the water, 1 tablespoon at a time, over the flour, and toss together with a fork until the dough starts to come together. It will be a little sticky or tacky. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Preheat the oven to 400°F, and coat three 3-inch tart pans (with a removable bottom) with vegetable spray.
3. On a lightly floured surface, divide the dough into 4 pieces and roll each into a circle about 4 inches in diameter and about 1/4 inch thick. Beginning at one edge of a dough circle, roll the dough around the rolling pin, and unroll it carefully over the tart pan. Ease the dough into the pan, gently pressing it into and against the sides, being careful not to stretch it. Remove any excess dough from the rim of the tart pan. Repeat with remaining dough circles. Carefully line each with heavy-duty aluminum foil, fill with dried beans or pie weights, and bake for about 15 minutes, or until very light golden. Remove the crusts from the oven, carefully lift out the foil and weights, and set aside on a rack to cool. Reduce the oven to 375°F.
4. To make the filling, whisk together the eggs, heavy cream, nutmeg, chives, salt, and pepper in a medium bowl.
5. To assemble the quiches, spread the Gruyère cheese and ham evenly over the bottoms of the cooled crusts, and pour the egg filling overtop. Bake for 25 to 30 minutes, or until a knife inserted in the centers comes out clean.
6. Remove the quiches from the oven, place on a rack to set for about 5 minutes, and serve.
FOR MORE RECIPES, GO TO PAGE 2.
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