Chef Klaus
Flammkuchen
Baden's border tart is bread-oven food: paper-thin dough, sour cream, onion, and bacon, fired hard so the edge blisters before the topping dries out.
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Chef Klaus
Ochsenmaulsalat
A thrift delicacy from Baden and Swabia: cooked ox muzzle sliced thin, dressed sharp, rested until the vinegar wakes the meat, and served cold with bread.
Chef Klaus
Badisches Schäufele mit Sauerkraut
Baden's cured and smoked pork shoulder is not a crackling roast. Keep it below a boil, let the fat soften slowly, and the knife will do almost no work.
Chef Klaus
Elsässer Baeckeoffe
Three meats, dry Riesling, potatoes, onions, and a sealed pot from the Alsace border: the work is done overnight, then the oven earns its keep.
Chef Klaus
Schwäbischer Wurstsalat
The Swabian Vesper salad that knows what it is: pale Fleischwurst, dark Schwarzwurst, onions, pickles, and a sharp vinegar-oil dressing given thirty minutes to do its work.
Chef Klaus
Badisches Ochsenfleisch mit Meerrettichsoße
Baden's festive boiled beef works only at a quiet tremble: brisket softens, broth stays clear, and that same broth becomes the pale horseradish sauce with sweet-sour plums at the side.
Chef Klaus
Badischer Sauerbraten
Not the sweet Rhenish pot roast: Baden keeps Sauerbraten sharper, with dry red wine, more vinegar, garlic, juniper, and a slow braise that asks for four honest days first.
Chef Klaus
Badische Dinnele
The Baden flatbread that keeps its bread body: sour cream, onion, and Speck on a yeast dough baked hard and hot until the edges blister.
Chef Klaus
Badischer Wurstsalat
Baden's sharp, no-mayonnaise Vesper salad lives by the cut and the rest: fine Lyoner strips drinking vinegar and mustard before the oil softens the whole bowl.
Chef Klaus
Badisches Griebenschmalz
Baden's lard spread is thrift in a crock: pork fat rendered slowly, onion and apple added when the water is gone, and the crisp Grieben stirred back before it sets.
Chef Klaus
Schwäbischer Kartoffelsalat
The Swabian potato salad that splits south from north: warm waxy potatoes drinking hot broth, vinegar, mustard and oil until the bowl turns glossy and loose.
Chef Klaus
Bibeleskäs (Bibbeliskäs)
Baden's Vesper spread is nothing more than quark, cream, onion, and chives, but the whole dish depends on controlling the whey so the bowl stays spoonable beside hot potatoes.
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