An Austrian Buschenschank is the original hyper-local, farm-to-table, where nothing is wasted. That summer visit led me to my Semmelknödel recipe, which was born from that day’s experience.
I grew up in Hartberg, you discribe the Buschenschank culture much better than i ever could have. Thank you. I had to laugh with you on your explanation of how we handle horseradish -freshly grated, because thats exactly what i did for my clients in Aspen,they always loved it! On the dumplings, we used to do them with fresh stinging nettles, wild herbs and flexseed -eggs. Great article, thanks!
Fascinating writing. Reminds me of some remote farmhouses in the Pyrenees that you arrive at on foot, for a delicious, simple and only occasional 'peasant' meal; or at least that's how it was 40 years ago!
I love the dishes, and will try the Semmelknödel recipe you include. Thank you, Jack.
An area I had no idea about Jack, and would now love to visit. 'I thought it was cool to travel along a road separating two countries' is exactly what would be my thinking too
Very good points about peasant cooking. I often mention that type of cooking because so much of Apulian cuisine is cucina contadina. I’ve wondered about and debated the wording and its connotations, and the fact that it’s usually referred to as cucina povera, as if “peasant” were a negative word. Perhaps one of the reasons it’s been translated as cucina povera is that it’s not truly peasant cuisine anymore ..
It is an interesting topic. Somehow, the idea of using labels has become excessive in the food world. I feel like it’s time to strip it back a bit… It’s nice to know others are sensing the same thing…
I love Styria/Steiermark! Some of the best food in Austria comes from there--especially the wine and the pumpkin seed oil. Whenever Austrian friends visit my Austrian husband and me in Ireland, our one main request is that they bring us a jar of Kürbisöl--but only if it comes from Styria. We will be spending a week in Styria at the end of October, and I'm really looking forward to it.
I love dumplings of all kinds, as long as they're vegan of course. I've never thought of using stale bread before though. Another useful recipe to add to my ever-growing database of tasty delights.
I grew up in Hartberg, you discribe the Buschenschank culture much better than i ever could have. Thank you. I had to laugh with you on your explanation of how we handle horseradish -freshly grated, because thats exactly what i did for my clients in Aspen,they always loved it! On the dumplings, we used to do them with fresh stinging nettles, wild herbs and flexseed -eggs. Great article, thanks!
Thanks for the lovely comment and the validation! That part of Austria left a lasting impression on me…
Fascinating writing. Reminds me of some remote farmhouses in the Pyrenees that you arrive at on foot, for a delicious, simple and only occasional 'peasant' meal; or at least that's how it was 40 years ago!
I love the dishes, and will try the Semmelknödel recipe you include. Thank you, Jack.
Thanks, Roselle...
I suspect there are plenty of these vibes sprinkled around - especially in Europe. Hmm…maybe that's a travel book idea 💡
An area I had no idea about Jack, and would now love to visit. 'I thought it was cool to travel along a road separating two countries' is exactly what would be my thinking too
It’s a must-see area, Mark. I think this entire experience would be something you would cherish!
Very good points about peasant cooking. I often mention that type of cooking because so much of Apulian cuisine is cucina contadina. I’ve wondered about and debated the wording and its connotations, and the fact that it’s usually referred to as cucina povera, as if “peasant” were a negative word. Perhaps one of the reasons it’s been translated as cucina povera is that it’s not truly peasant cuisine anymore ..
It is an interesting topic. Somehow, the idea of using labels has become excessive in the food world. I feel like it’s time to strip it back a bit… It’s nice to know others are sensing the same thing…
I love Styria/Steiermark! Some of the best food in Austria comes from there--especially the wine and the pumpkin seed oil. Whenever Austrian friends visit my Austrian husband and me in Ireland, our one main request is that they bring us a jar of Kürbisöl--but only if it comes from Styria. We will be spending a week in Styria at the end of October, and I'm really looking forward to it.
Fantastic…October is a brilliant time to visit. Pumpkins, wine, festivals, good weather! Enjoy your trip!
Thank you!
I love dumplings of all kinds, as long as they're vegan of course. I've never thought of using stale bread before though. Another useful recipe to add to my ever-growing database of tasty delights.
They are simple to make, and an excellent way to use slightly old bread...