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Obatzda

post #1 of 4
Thread Starter 

Wondering if anyone has a recipe.

 

I used un-skinned brie, butter, cream cheese, caraway seed, onion, paprika...etc

 

It looked like separated sauce because I didn't remove the rind from the brie.

 

Not sure if I care.  It tastes like what you'd think from the ingredients. :) 

Delicious.

 

Any Germans got a recipe Oma doesn't know about?  Or Oma's recipe?

My Oma makes great sweetbreads, but doesn't know obatzda.

 

Should I remove the rind?  My instinct says "no". 

 

I like the bitterness from the rind.

 

 

 

 

 

 

post #2 of 4

Ok, so what is it?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 4

German cheese spread/dip.

 

Not a huge rind fan. I guess you'd have to puree the rind more to avoid the bad appearence.

post #4 of 4

It's a Bavarian cheese dip. Camambert, cottage or pot cheese, cream cheese, shallots, garlic, paprika, caraway  and whatever other spice or herb you like. Usually veges are dipped in it or pieces of toasted day old rye or pump bread triangles. Like a French Fondue of soughts.. Not seen in US to much. I tasted it in Germany with cukes and celery.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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