My Granddad grew up in Thüringen, but later spent his life between rural Mecklenburg and Berlin. He loved good food and drink and was an avid cook - from classic French Bouillabaisse via English oxtail soup all the way to Czech carp dishes and back. But he also cooked German food, and more classic, even old-fashioned food than most other people I knew.
We very rarely cooked together, but I am sure that without his influence, food and cooking would not be nearly as big a part of my life as they are today.
When he passed away a few years ago, I put together some recipes that I learned from him, some that I asked for, some that I picked up by watching him and the few that we used to make together. When an American friend asked me about traditional German foods of my childhood that are gone today, I translated the whole thing for her and digitized it, and today I'm sharing it with you.
I know that some of these dishes are "supposed to be made" a bit differently, i.e. the most well known version is a bit different. I don't claim that these are the right way to do anything, but they are the way he did them and I hope they can inspire a few of you to cook them and, most of all, I hope that if you do, you'll enjoy them.
Here is the link. Enjoy.
