Oktoberfest…in March

Whoa. Dinner this week was SO GOOD. After last week’s Irish-themed dinner to celebrate St. Patrick’s Day and Mary’s heritage we let Mikel choose this week’s theme and he went with German. Mary made German goulash, Taylor put together a fantastic German potato salad, Nicole twisted up some pretzels, I rolled an apple strudel and Mikel cooked up some sauerkraut and 4 different kinds of sausages. How good does this look?!



We had such a great time talking, laughing and planning some exciting things for the future of FNDs — watch out Portland, we have big plans! We are once again planning a Food Revolution event. We’re still in the very early stages of planning this, so if you have any ideas or want to get involved, let us know!

Now for this week’s recipes. Try them out, I promise you won’t be disappointed!

German Mushroom Goulash:



  • 3 tbsp. butter or vegetable oil
  • 2 medium onions, chopped
  • 1 cup coarsely chopped tomatoes
  • 3/4 lb. chopped mushrooms
  • 1/2 cup vegetable broth or water
  • 1 tsp. salt
  • Dash black pepper
  • 1/4 tsp. paprika
  • 1 cup sour cream
  • 2 tbsp. cornstarch


  1. Heat butter or vegetable oil in a large skillet. Add onions and sauté over medium-low heat until golden. 
  2. Add tomatoes and mushrooms and sauté for 10 minutes.
  3. Add broth or water, salt, black pepper and paprika. Simmer for a few minutes.
  4. In a small bowl, combine sour cream with cornstarch. Stir into vegetables and heat gently. Do not boil. Serve hot.
German Mushroom Goulash

German Mushroom Goulash



  • Dough (homemade or store-bought)
  • Egg whites, for brushing


  1. Roll out the dough into long strands. Twist into pretzel shapes and place on baking sheet. Brush the tops of pretzels with egg whites.
  2. Bake at 350°F for 18-20 minutes.


German Potato Salad (Kartoffelsalat): 

Adapted via


  • 2 1/4 lb. waxy potatoes
  • Salt, to taste
  • 3 strips bacon, chopped
  • 1/2 yellow onion, chopped
  • 1 tbsp. all-purpose flour
  • 3/4 cup chicken broth
  • 1/3 cup white wine vinegar
  • 2 tbsp. Dijon mustard
  • 1/2 tsp. sugar
  • 2 tbsp. chopped flat leaf parsley
  • Ground black pepper, to taste


  1. Put potatoes into a 4-qt. saucepan; cover with salted water by 1″. Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.
  2. Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, white wine vinegar, mustard, and sugar. Bring to a boil, whisking constantly; set aside.
  3. Peel potatoes and cut into cubes; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.
Deutsche Kartoffelsalat

Deutsche Kartoffelsalat

Apple Strudel (Apfelstrudel):



Crumb mixture: 

  • 3 tbsp. unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/3 cup sliced almonds

Apple filling: 

  • 1 1/2 lbs. Granny Smith apples, peeled, halved, cored and very thinly sliced
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. lemon juice
  • 1/2 cup granulated sugar


  • 8 sheets phyllo dough 
  • 6 tbsp. unsalted butter, melted


  1.  In a large skillet, melt butter over medium heat. Add bread crumbs and cook over medium-high heat, stirring constantly, until crumbs are golden brown. Stir in the sliced almonds and set aside to cool.
  2. Place apples slices in large bowl and toss with lemon zest, lemon juice and raisins. Add sugar and toss to coat.
  3. Position a rack in center of oven and preheat oven to 375°F. Lay a sheet of phyllo on a clean work surface. Lightly brush sheet with butter. Sprinkle with 2 1/2 tablespoons bread crumb mixture. Layer remaining 7 sheets phyllo over first, buttering and sprinkling each one with bread crumb mixture. Spoon apple compote evenly down long side of phyllo, about 2″ from bottom edge and 1″ in from both sides. Fold bottom edge and side flaps over filling and roll up phyllo jelly roll-style.
  4. Transfer strudel to baking sheet and brush it lightly with melted butter. Bake for 30 to 35 minutes, or until crisp and golden. Remove strudel from oven and let cool on baking sheet on wire rack for 10 minutes. Dust with confectioners’ sugar and serve, sliced, with whipped cream.


Happy eating, everyone!


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