German food gives Edie Duncan heartburn these days, but that
doesn’t mean she can’t appreciate red cabbage and potato pancakes,
her favorite from
”
the old country.
”
German food gives Edie Duncan heartburn these days, but that doesn’t mean she can’t appreciate red cabbage and potato pancakes, her favorite from “the old country.”
“I’m very fond of herrings, potato pancakes and sauerkraut,” said Duncan, a Hollister resident who was born in Poland, but raised in Germany. She owns the Faultline Restaurant in Hollister. “It’s all very tasty and very rich. German food is heavier, so it’s good for cold climates because it has more calories.”
One German food staple is sauerkraut, said Joan Lottermoser, co-owner of Joan & Peter’s German Restaurant in San Juan Bautista. Germany isn’t like California in terms of having fresh fruits and vegetables available year-round, she said.
“People needed their vitamins, and sauerkraut is easy to get in the winter and a good source of vitamins,” she said. “Sauerkraut and red cabbage are very common.”
Wienerschnitzel is another common food in Germany, Joan said.
“Schnitzel is simply a cutlet,” she explained. “Wienerschnitzel originated in Vienna and is a breaded and fried cutlet. There is also Jaegerschnitzel, which has a mushroom, bacon and shallot sauce on it, and Holsteinerschnitzel has an egg on top. There are all kinds of schnitzel.”
With the South Valley temperatures dipping, now is the time to enjoy the traditionally heavy foods of Germany. So grab Euere Geliebte – your loved ones – and head for der Küche – the kitchen.
