The German Table

We've been back from our river cruise of the Rhine and Danube for almost 6 weeks now, the pictures are even in a scrapbook, and I keep thinking about the food. Maybe its because German cooking is similar to much of our American basic "meat and potatoes" meals. Many German main courses are based on beef, pork or veal, with frequent servings of fish also. A favorite is Schnitzel, which may be any type of cutlet (and we called it "chicken-fried steak"!). The Braten, or roast, is Germany's national dish. The flavors are similar to midwest favorites, not too spicy or hot, with thick sauces or gravies.

Most of the meals were served with several courses, starting with an appetizer, often a salad of some sort. This was followed by soup, usually cream of something. The joke on-board got to be that today's soup was cream-of-yesterday's-vegetable. By the end of the trip I was passing on the soup course.

This blog has a selection of pictures of the main courses we were served on the ship as we sailed through Germany.

Fried filet of Norwegean salmon with vegetable rice and grapefruit beurre blanc

Fried trout on warm German potato salad with sauce remoulade

Roasted pork tenderloin, homemade spaetzle, buttered broccoli and creamy chestnut mushroom sauce

Corn fed chicken breast with sweet potato mash, assorted vegetables and veal glace

German Wienerschnitzel; served with french fries

Whole marinated roastbeef, with green beans, stuffed potato and Marsala sauce

Roasted rack of lamb, ratatouille vegetables, wasabi puree and garlic jus

White fish picata with vegetables and tomato basil gnocchi

BBQ spareribs, sauteed corn and baked potato with sour cream

Argentinian beef tenderloin on broccoli mousse with pommes macaire, sauce choron and port wine glace (this was served under a silver domed cover)

Hungarian beef stew with bell pepper and herb rice

Even the airplane food was served in a unique way! notice the triangle plate and dishes that fit together on the serving tray.