Recipes from Portland’s famous but long-closed Rheinlander restaurant. This cookbook was produced in a limited window before Chef Mager’s death. All of these fucking slap.
A couple of these (lentil soup and onion soup) are variants of familiar dishes I’ve made from our own cookbooks, where they’re Linseneintopf(which can’t decide if it’s a thick lentil soup or a thin lentil stew) and Bier-Zwiebelsuppe. The recipes here look really good; I’ve saved them offline for further investigation.
What also makes me smile is the state of the much-used, well-spattered pages; they look as if five minutes simmering would produce a good stock just from themselves. Cookbooks don’t get like that without frequent use, and don’t get frequent use unless the recipes are worth making. Therefore… :->
In deciding what to make for a pie baking contest, Nora turned to her mother’s blue ribbon linzertorte recipe. Linzertorte is not a typical creation for an contest that represents a wonderful embodiment of Americana, as it is actually a German Christmas pastry that uses fruit preserves for the filling and has a crust made with ground nuts and orange peel. But it’s made with a latticed top that holds the fruit inside, so it looked and acted enough like a pie to be in the running. Read on!
