Get A Jump On Oktoberfest, On A Shoestring

World-Renowned Philadelphia Chef Walter Staib, Who Hails From Germany's Black Forest, Shares Recipes

(CBS) 

Wiener Schnitzel

Cutlets:
4 pork cutlets (6 to 8 ounces each)
Salt
Freshly ground white pepper
4 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
2 eggs, lightly beaten
1-1/2 cups fine, dry bread crumbs

Lemon Garnish:
4 anchovy fillets
4 thin round lemon slices
1 teaspoon nonpareil (small) capers
4 sprigs fresh curly-leaf parsley, for garnish

1. To make the cutlets, pound the pork cutlets to about 1/8 inch thick using a mallet or heavy-bottomed pan, and season both sides with salt and white pepper.

2. Melt the butter in a large sauté pan over medium-high heat. Place the flour, eggs, and bread crumbs in separate shallow dishes. Dredge the cutlets first with flour, then with egg, and finally with bread crumbs. Place them in the pan, and sauté on each side for about 2 minutes until golden brown.

3. Meanwhile, to make the lemon garnish, roll each anchovy fillet into a loose scroll, set on top of a lemon slice, and fill with capers.

4. To serve, place the cutlets on individual plates, drizzle with the butter from the pan, and top with a lemon garnish and parsley sprig.

Potato Salad

12 medium Yukon gold potatoes
1 large yellow onion, peeled and finely chopped
1/4 cup red wine vinegar
1/4 cup vegetable oil
1-1/2 to 2 cups Beef Bouillon (see Chef's Note)
Salt
Freshly ground white pepper
Chopped fresh chives, for garnish

1. Place the potatoes in a large saucepan and pour in enough salted water to cover. Bring to a boil over high heat, and cook the potatoes for 20 to 25 minutes, until just tender. Drain the potatoes in a colander and, when cool enough to handle, peel and cut into 1/4-inch-thick slices.

2. Combine the potatoes and onion in a medium bowl and add the vinegar and oil, tossing gently to coat.

3. Pour in the bouillon a little at a time, mixing gently until it is absorbed. (The salad should be moist but not drenched.) Season with salt and white pepper and serve garnished with chives.

Vacherin Glacé

Meringues:
2 large egg whites
1/2 tablespoon cream of tartar
6 tablespoons granulated sugar
1/2 cup confectioners' sugar, sifted
Zest of 1/2 orange, finely chopped

Assembly:
About 2 cups French vanilla ice cream
1 cup heavy cream
2 tablespoons granulated sugar
1 pint raspberries, for garnish

1. At least 8 hours or the day before serving the meringues, preheat the oven to 150°F. and line a large baking sheet with parchment paper.

2. To make the meringues, combine the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment, and whip on high speed to soft peaks. Reduce the mixing speed to medium, slowly incorporate the granulated sugar, and continue whipping the meringue to stiff peaks.

3. Remove the meringue from the mixer and, using a spatula, gently fold in the confectioners' sugar and orange zest.

4. Fit a large pastry bag with a #16 straight tip, fill about half full with meringue, and pipe into eight 2-inch circles onto the prepared baking sheet. Bake the meringues for about 8 hours or overnight. (It is best if the meringues remain white, although they easily color, even in a low oven.)

5. Remove the meringues from the oven, and set them aside to cool to room temperature.

6. To assemble the meringues, begin by spooning about 1/2 cup of ice cream onto one meringue circle. Place another meringue circle on top. Repeat the process to create four meringue sandwiches, set them on a baking sheet, and freeze until firm, about 30 minutes. (You might want to set each finished sandwich directly in the freezer while you complete the rest.)

7. Combine the cream and sugar in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium-high speed to soft peaks. Add the hazelnut liqueur and continue to whip to stiff peaks. Transfer the whipped cream to a pastry bag fitted with a straight tip. (Fill the bag about half full and refill as needed.)

8. Pipe the whipped cream around the edge of each sandwich, smooth the edge with a knife or flat spatula, and roll in the chopped hazelnuts. Garnish with raspberries and serve immediately.

So, how did Staib do on our $40 budget?

1ST COURSE
heavy cream $1.19
nutmeg .99
chives .89
gruyere cheese $3.97
black forest ham $4.99
shortening $2.69

2ND COURSE
pork tenderloin $4.99
bread crumbs .99
anchovies .99
lemon .33
parsley .59
capers $1.69
potatoes $4.17
onion .69
beef bouillon $1.19

3RD COURSE
cream of tartar $2.99
confectioners sugar .99
orange .49
heavy cream $1.19
vanilla ice cream $1.50
Raspberries $2.24

FINAL COST = $39.75