Tag Archives: Luchow’s

Chicken Livers Sauteed with Apples and Onion Rings


I made this recipe twice. This first time I used chicken livers and they were disgusting, tainting the rest of the meal. The next time I substituted thighs for livers and the dish was phenomenal. The buttered, sugared cooked apples really make this dish stand out. Great winter food that’s a little off the beaten path but using very every day ingredients.


Schnitzel a la Luchow


Even the most basic recipes in Mary and Vincent’s book contain little twists. This recipe for veal schnitzel (unbreaded, for shame!) adds an interesting element of a mushroom omelet and a beef broth reduction gravy. I decided to do two kinds of schnitzel, one breaded and one not. I would have to say that breaded schnitzel is superior. But the combination of egg, mushroom, veal and asparagus is quite enjoyable. Especially with some mashed potatoes.

Herring in Dill Sauce

Essentially, a honey mustard dill sauce however without any honey just a few tablespoons of sugar. In theory, this dish should be quite delicious. However, the sauce isn’t quite perfected. I couldn’t find herring so I substituted with sardines as the book suggests. But honestly, I think salmon would be better than sardines. The one addition that actually did work were the slices of red onion which actually interacted with the flavour of the sauce quite well.

Luchow’s Sauerbraten Mit Kartoffel Klosse (Pot Roast with Potato Dumplings)

I was really excited for this dish. It was to be the piece de resistance¬†of my Dad’s 56th birthday dinner. Much to my chagrin however, this was not to be. Making a crucial technical error I disintegrated my potato dumplings in water that was too hot. The pot roast itself turned out fine, but for a roast that marinates for 4 days it really doesn’t live up to my expectations for succulency. The biggest problem I had with the recipe was that the gravy yielded was too liquidy and didn’t have that rich, dark molasses texture that I had envisioned. To be honest, it was kind of innocuous. The concept of a gingersnap gravy just sounds awesome. This is all a real shame, as I would actually love to try this dish done properly, their are certainly some ¬†appetizing pictures on the internet of sauerbraten. Oh well, I doubt I’ll be returning to this anytime soon (at least not until my pride heals).