Braised, Fried & Stewed: German Techniques for Potatoes with Luisa Weiss

The humble potato is the star of some of Germany’s most beloved dishes. Join guest teacher Luisa Weiss to learn three recipes that will beco
About this Event

NOTE: iphone and ipad users,to register for class.

What’s on the Menu:
Erdäpfelgulash (Austrian-Style Potato and Paprika Stew)
Bratkartoffeln (Fried Potatoes with Onions and Bacon)
Eingebrannte Erdäpfel (Braised Potatoes with Caraway and Sour Cream)
Description:
If there’s one cuisine that knows how to do potatoes, it’s German. From Kartoffelpuffer to Schupfnudeln, the list of potato-forward German recipes is so vast that guest teacher Luisa Weiss dedicates more than 16 pages of her new cookbook, “Classic German Cooking,” to the humble tuber. Join Luisa at a livestream class where you will benefit from Luisa’s research, testing and lived experience to make potato dishes that employ smart techniques to stand out from the crowd. You’ll use generous amounts of paprika, marjoram and caraway in a braised potato dish that is a family favorite—but only if it’s finished with a trifecta of essential ingredients. Luisa will show you how to achieve gorgeous browning and crispness from pan-fried potatoes. And you’ll cook thinly sliced potatoes in a creamy, lightly herbal broth to produce a dish that lands somewhere between a potato salad and a comforting wintry stew. Each of these dishes solves potential pitfalls of the potato, whether it’s their mild flavor, their water content or their starchiness. As we cook, you’ll also get comfortable picking the right potato for every job. And you’ll get to ask Luisa just how many potatoes she purchased and cooked while developing those 16 pages of recipes.
Order a copy of Luisa’s new book and use discount code MILK2024 for 10% off your order here.
About Luisa: Luisa Weiss is an Italian and American food writer based in Berlin, Germany. She is the creator of The Wednesday Chef blog and author of the critically acclaimed memoir, My Berlin Kitchen, and baking book, Classic German Baking. She grew up in Berlin and Boston and graduated from Tufts University with degrees in English and French literature. She spent a decade working in book publishing in New York and was Harper’s BAZAAR Germany’s food columnist for four years.
Want to give this class as a gift? You can purchase gift cards here.

If you have any questions about this class, please don't hesitate to get in touch via [email protected].

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the after class.