Landgang Recipes

AUTHENTIC GERMAN BLACK BREAD (SCHWARZBROT)

Steps:

• Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours.
• After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye.
• Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers.
• After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 3½ hours.
• Turn the oven off but allow the bread to remain inside for a couple more hours. Carefully remove the bread from the pans and place on a rack to cool and dry. Ideally, you should wait a day or two until the bread becomes firmer before attempting to slice it.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

LANDGANG

Steps:

• Cut the lemon in half the long way, Cut one half into 4 wedges and the other half into thin slices.
• Cut the loaf of bread in half lengthwise and trim so it will sit flat with the cut sides up. Place on a cutting board or large platter or tray.
• Butter the cut side of each half.
• Arrange the pate, salmon, ham, cheeses,cucumber, lemon, tomato and gherkins attractively on lettuce leaves on top of the bread halves.
• Garnish the platter with dill sprigs, watercress, and pepper strips.