German Frikassee

German Frikassee

German Frikassee

Tenderly Cooked Meat and Vegetables in a Delicate Gravy

Chicken or veal Frikassee is a cherished German classic, where tenderly cooked meat and vegetables harmoniously mingle in a delicate gravy crafted from the essence of the cooking broth, enriched with a blend of butter and flour. Staying true to the subtlety of European culinary traditions, the original recipe relies solely on salt for seasoning. Nevertheless, we’ve introduced a unique twist by infusing a lemon herb blend, enhancing the aroma of the fresh ingredients in this refined dish.

Asparagus - Green or White

Green and white asparagus are distinct varieties with variations in growing locations, taste, and health benefits. Green asparagus, grown above ground and exposed to sunlight, has a robust flavor with nutty and earthy notes. It is commonly found in regions like the United States and Europe.

On the other hand, white asparagus, cultivated underground to avoid sunlight exposure, has a milder and sweeter taste, often grown in countries like Germany and France.

While both varieties offer nutritional benefits such as antioxidants and vitamins, green asparagus is known for its slightly higher nutrient content, including fiber, folate, and iron, whereas white asparagus is lower in calories and rich in vitamin C. The choice between the two ultimately depends on individual preferences and the desired culinary experience.

Tips & Tricks

  • Recipe Shortcut: Opt for convenience by using leftover chicken or pre-cook your chicken in advance for a time-saving culinary experience.
  • Vegetable Pairing Suggestions: Explore a variety of vegetable combinations such as mushrooms and asparagus, or green peas and carrots. Additionally, consider other options like root vegetables such as parsnip or celery root for a diverse and flavorful twist.
  • Butter Replacement Options: Opt for a variety of alternatives by substituting cow butter with clarified butter, ghee, coconut oil, or lard for a versatile and flavorful twist.
  • Versatile Gravy: Extend the utility of this flavorful gravy beyond the current dish. Consider using it for your upcoming turkey feast, drizzling over steamed vegetables, or enhancing the flavor of pasta for a delightful culinary experience.
  • Culinary Tip: Highly recommend not skipping the capers for an enhanced flavor profile. For those seeking a more adventurous taste, consider adding a few anchovy fillets to elevate the dish further.
  • Recipe Expansion Tip: Easily scale up the recipe by doubling the ingredients. Once prepared, transfer half of the savory gravy to a separate bowl before introducing the spices to the remaining portion in the pot. Taste both variations – spiced and unspiced – and let us know what you think.
  • Customizable Serving Option: If potatoes or rice aren’t your preference, try serving the dish over a head of steamed cauliflower, cauliflower rice, or wide noodles for a versatile and delightful dining experience.

Frikassee Ingredients

cooked chicken shredded
capers anchovies
German Frikassee

Making the Gravy

German Frikassee
German Frikassee
German Frikassee
German Frikassee

Frikassee Side Options

cooked rice bowl
boiled potatoes
potato dumplings
wide noodles
cauliflower in hands
German Frikassee

German Frikassee

SpiceBreeze
Chicken or veal Frikassee is a cherished German classic, where tenderly cooked meat and vegetables harmoniously mingle in a delicate gravy crafted from the essence of the cooking broth, enriched with a blend of butter and flour. Staying true to the subtlety of European culinary traditions, the original recipe relies solely on salt for seasoning. Nevertheless, we've introduced a unique twist by infusing a lemon herb blend, enhancing the aroma of the fresh ingredients in this refined dish.
hands-on time 30 minutes
Course Main Course
Cuisine European, German
Servings 3

Ingredients
  

Protein

  • 1 lb boneless chicken breast [1]

Fresh Produce

  • 1 medium onion quartered
  • 2 cups small cut vegetables [2]
  • 1-3 tbsp lemon juice, to taste

Dairy

  • 3 tbsp butter [3]
  • 1 egg yolk

Packaged Food/Staples

  • 1/3 cup all-purpose flour [4]
  • 1-2 tbsp dry white wine optional
  • 1-3 tsp capers [5] optional

Culinary Spice Kit

  • Dill, chives, lemon balm, white pepper, mustard, nutmeg, paprika, tarragon, lemon peel

Suggested Sides

  • cooked rice or potatoes
  • mashed potatoes
  • dumplings or gnocchi

Instructions
 

Step 1 - Cook Chicken & Vegetables

  • In a POT, bring 4 cups of lightly salted water to a boil.
  • Add chicken, onion, and small-cut vegetables.
  • Cook over medium-low heat for 15-20 minutes until the chicken is tender.
  • Turn off the heat and remove the onion.
  • Cut or shred the chicken into half-inch pieces.
  • Return the chicken to the pot.

Step 2 - Prepare Sauce

  • In a second POT, melt butter over medium heat without browning.
  • Gradually add flour and stir constantly until it turns slightly golden.
  • Gradually add 3 cups of the chicken stock from step 1, incorporating 0.5 cup at a time. Whisk constantly until well combined with the flour-butter mixture.
  • Optionally, add white wine and whisk to combine.
  • Bring the sauce to a boil, then reduce the heat to low and cook for 15 minutes, stirring frequently.

Step 3 - Finish

  • Optionally, add capers to the sauce.
  • Add Frikassee spices, and lemon juice and salt to taste.
  • In a CUP, whisk the egg yolk with 2 tbsp cold water. Add this to the sauce.
  • Add the chicken and small-cut vegetables. Mix well.
  • Serve with your preferred side.

Notes

[1] Substitute chicken with veal or pork and cook until tender.
[2] Cut the vegetables into pieces approximately 1/2 inch in size, or choose any bite-size form you prefer.
Suggested vegetables:
  • green peas, carrots, and turnip or celery root
  • mushrooms and asparagus (green or white) or cauliflower florets
[3] Substitute cow butter with clarified butter, ghee, coconut oil, or lard.
[4] Substitute with sweet rice flour (gluten free).
[5] Capers are recommended but optional. For a more adventurous taste but, try adding a few anchovy fillets.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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North African Ras El Hanout

North African Ras El Hanout

North African Ras El Hanout

North African Ras El Hanout

SpiceBreeze
When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. This recipe includes a blend of 23 ingredients, including precious long pepper, grains of paradise, rosebud, and mace. You will love it!
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Algerian, Egyptian, Moroccan, Tunisian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast or thighs cut into 1/2 inch strips
  • 1 lb white carrots roughly cut
  • 1/2 lb turnips roughly cut
  • olive oil
  • salt & pepper

Ras El Hanout Culinary Spice Kit

  • Cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamom, fenugreek, cloves, chili, lavender

Suggested Sides

  • couscous
  • rice
  • boiled potatoes

Instructions
 

Vegetables

  • In a POT, steam carrots and turnips or cook them over low heat in a little bit of water with salt to taste.
  • Use only as much water as needed to prevent the vegetables from burning.
  • Once the vegetables are tender, mash them with a fork or potato masher. Add salt & pepper to taste.

Chicken

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add the chicken, Ras El Hanout spices, and salt to taste. Mix well.
  • Fry the chicken until it is cooked through and turned brown on all sides.

Serve

  • Serve the chicken on a bed of vegetable mash with your preferred sides.
  • Enjoy!

Notes

  • Substitute the chicken with turkey, lamb or pork tenderloin, sirloin beef, or your preferred steak. For lamb or beef, fry it to your desired doneness.
  • If you really want to miss out on the turnips, substitute them with potatoes.
  • Substitute white carrots with colored carrots.
Alternatively, use the Ras El Hanout spices for one of the following recipes:
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

SpiceBreeze
Japanese tea ceremonies are famous. In this dish, rice is submerged in green tea, hot or cold, and becomes wonderfully juicy and refreshing. Of course, we have a non-tea option as well. Ochazuke is a light one-bowl dish that offers a diverse selection of toppings. With fish, chicken, or eggs it turns into a complete dinner. Alternatively, use the Furikake seasoning on any dish where you want to add an Asian flavor note.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1.5 lb salmon
  • 5 oz spinach or kale leaves
  • 4 green onions finely chopped
  • 8 cups steamed or cooked rice
  • 8 cups matcha or other green tea
  • soy sauce or tamari
  • oil

Furikake Culinary Spice Kit

  • Toasted sesame seed, white & black, roasted seaweed

Optional Toppings

  • wasabi paste
  • pickled ginger
  • chives chopped
  • Japanese crackers crushed in a plastic bag

Instructions
 

Prepare

  • In a PAN or OVEN (350°F), roast salmon on both sides until it's cooked through.
  • Add only a little oil if necessary.
  • Break the salmon flesh with a fork into bite-size flakes.
  • In a PAN, fry spinach in 2 tbsp oil over medium heat until just soft.

Serve

  • Serve rice, fish, tea, and toppings in separate BOWLS.

Assemble

  • Fill one cup of rice into a small BOWL.
  • Add salmon and spinach on top.
  • Fill BOWL up to 3/4 of the rice with hot or cold tea.
  • Sprinkle to taste with green onions, soy sauce, Furikake spices, and optional toppings. Enjoy!

Notes

▪ Substitute tea with a broth of your choice.
▪ Substitute salmon with a fish of your choice, egg omelet (cut into strips), poached eggs, or cooked shredded chicken.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Brazilian Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Coxinha
Schupfnudeln fried

German-Austrian Schupfnudeln

Schupfnudeln - German-Austrian Noodle Dumplings

Schupfnudeln fried
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch

Instructions

  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.

Notes

*1 recommended: russet or yukon gold potatoes

Recommended Products

Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Schupfnudeln - German-Austrian Noodle Dumplings

Schupfnudeln fried
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch

Instructions

  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.

Notes

*1 recommended: russet or yukon gold potatoes

Recommended Products

Georgian Chakhokhbili

Georgian Chakhokhbili

Georgian Chakhokhbili

Georgian Chakhokhbili

SpiceBreeze
Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).
 
hands-on time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 lb chicken [1] thighs or legs bone-in

Fresh Produce

  • 1-2 red bell peppers diced (optional)
  • 1 lb tomatoes chopped [2]
  • 2-4 tbsp chopped fresh herbs [3]
  • 1-3 cloves garlic pressed or grated (optional)
  • 1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chakhokhbili Culinary Spice Kit

  • coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

  • any flat bread or Georgian khachapuri [4]
  • cooked or steamed rice

Instructions
 

  • Season chicken with salt & pepper to taste.

Cook

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
  • In the same POT, add onions and optionally bell pepper.
  • Fry over medium heat until the onions turn golden.
  • Add tomatoes and Chakhokhbili spices. Mix well.
  • Season with salt & pepper to taste. Return chicken. Mix well. Cover.
  • Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

  • fresh herbs, and
  • optionally garlic and/or fresh chilies.
  • Cook for another 5 minutes.

Notes

[1] Substitute: lamb chops or loin. Cook 90-120 minutes.
[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.
[3] Your choice of: parsley, mint, basil, or cilantro.
[4] Khachapuri recipe.
 

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity