In this installment of Recipes from the Road, I want to share some of the international flavors I have enjoyed over the years. There are two from Germany, one from Quebec's Eastern Townships and one, though it came from Wisconsin's L'ecole de la Maison, has a definite French flair. Click here to view more recipes from the road.

The first two recipes have become family favorites over the years. Both recipes came from my landlord in Bitburg, Germany, where we lived from 1983 to 1987. Both of these, which I wrote down in long hand while speaking with my landlady, are dated November 1983. (I did convert to US measurement.) They're quick, easy and were favorites of the Elsen family in Germany.


One of Susan's Favorite Recipes

  • 1 lb. tenderloin, sirloin or round steak, partially frozen
  • 1 TBLS flour
  • ½ tsp salt
  • 2 TBLS butter
  • 1½ cup sliced mushrooms
  • ½ cup chopped onion
  • 1 clove minced garlic
  • 2 TBLS butter
  • 2 TBLS flour
  • 1 TBLS tomato paste
  • 1 tsp beef bouillon mix
  • ¼ tsp salt
  • 1¼ cup water
  • 1 cup sour cream
  • 1 TBLS flour
  • 2 TBLS dry white wine
  1. Thinly slice the meat across the grain into strips.
  2. Combine 1 TBLS flour and ½ tsp salt; coat meat.
  3. In skillet, heat 2 TBLS butter.
  4. Add meat; brown quickly.
  5. Add 1½ cups sliced mushrooms, ½ cup chopped onion, 1 clove minced garlic.
  6. Cook 3 to 4 minutes.
  7. Remove from pan.
  8. Add 2 TBLS butter to pan; stir in 2 TBLS flour.
  9. Add 1 TBLS tomato paste, 1 tsp beef bouillon mix and ¼ tsp salt.
  10. Stir in water.
  11. Cook and stir on medium high until bubbly.
  12. Cook and stir 1 to 2 minutes longer.
  13. In separate bowl, combine 1 cup sour cream and 1 TBLS flour.
  14. Return meat and mushrooms to pan.
  15. Stir in sour cream mix and 2 TBLS wine.
  16. Heat but do not boil.
  17. Serve over egg noodles.


Recipes from the Road

Schnitzel with Pommes Frites – or French Fries – is a typical German Dish.

One of Susan's Favorite Recipes

  • 4 pork chop cutlets, ½” thick, boned (I purchase thinly sliced pork)
  • 2 eggs, beaten
  • 2 TBLS water
  • ½ tsp salt
  • 1 cup bread crumbs
  • 3 TBLS butter
  • 3 TBLS oil
  1. Pound pork unti 1/8″ thick.
  2. Blend eggs, water, salt.
  3. Dip meat in egg, then coat with crumbs.
  4. Place in refrigerate for about 30 minutes.
  5. Melt butter in pan, add oil, then fry pork until crisply browned on each side.
  6. Serve with lemon wedges.

Cheese with Lavender and Honey Fondant

This recipe uses Caprice des Cantons cheese from Fromagerie La Germaine and lavender from Bleu Lavande. The cheese is a soft, washed rind cheese with a subtle nutty flavor. To adapt at home, pick a similar cow's milk cheese and use fresh lavender. 

Recipes from the Road

Caprice des Cantons. Photo courtesy Eastern Townships

Serves 4

  • 9 oz Caprices des Cantons cheese
  • 1 apple, thinly sliced
  • 1 pear, thinly sliced
  • 1 plum, thinly sliced
  • 2 TBLS sugar
  • ¼ cup honey
  • 1 TBLS lavender
  1. In a non-stick skillet, heat sugar until golden.
  2. Combine fruits (apple, pear and plum). S
  3. immer for approximately 3 minutes, then pour in the tea syrup (see recipe below) and cool in the refrigerator.
  4. Pour honey and lavender into a microwave safe bowl.
  5. Heat for a few moments until the lavender releases its full flavor.

For tea syrup

  • ½ cup water
  • ¼ cup sugar
  • ¼ cup green tea leaves
  1. Pour water into a saucepan.
  2. Add sugar and tea leaves, and heat to a simmer.
  3. Strain through a chinois and refrigerate.

To serve

  1. Cut cheese into 4 equal parts and put into ramekins.
  2. Drizzle with lavender honey and warm in a preheated 350° F oven for 2 or 3 minutes.

Coquilles St. Jacques au Gratin

Recipes from the Road

Coquilles St. Jacques au Gratin. Photo by Susan Lanier-Graham

Serves 4-6

  • 12 sea scallops, dry-packed (size U-10-20)
  • 2 TBLS butter, unsalted, softened
  • 1 cup dry white wine
  • Enough water to bring the liquid level slightly below the tops of the scallops
  • 2 TBLS lemon juice, fresh squeezed
  • 2 TBLS shallots, minced
  • ½ cup white button mushrooms, sliced thin
  • 1 cup heavy whipping cream
  • ½ cup Gruyere or Parmesan Reggiano, shredded fine

For the roux:

  • 1 TBLS clarified butter
  • 2 TBLS all-purpose flour

Need: 4-6 small ovenproof dishes, such as creme brûlée dishes or scallop shells

  1. Butter the bottom of a sauté pan with butter and also one side of a parchment circle cut the size of the top of the pan.
  2. In a separate pan, prepare a roux with the butter and flour by heating the clarified butter, adding enough flour to make a mixture that is like wet sand. Cook about 1 minute and set aside.
  3. Place the scallops in an even layer in the buttered sauté pan, add white wine and water, cover with parchment (butter side down).
  4. Place over medium-low heat and bring to a bare simmer, poach scallops about 3 minutes (scallops should only be half cooked, still raw looking in the center).
  5. Lift the scallops out of the broth, transfer to a platter, cover with parchment again.
  6. Add shallot, mushroom and lemon to the wine/broth, bring to a boil.
  7. Continue to boil until the liquid is reduced by half.
  8. Whisk the roux into the broth to thicken.
  9. Add the cream, pass the sauce through a fine mesh strainer, reduce again to a thicker sauce consistency (should coat a spoon well). Taste and adjust with salt and white pepper as needed.
  10. Add the scallops back to the finished sauce to cook them through.
  11. Place 2 or 3 scallops in each dish and spoon the sauce over the scallops.
  12. Evenly distribute the grated cheese over the scallops and gratin under oven broiler to light golden color.
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