"Often Imitated, but Never Duplicated"

This was my Uncle Alfred’s slogan for his restaurant, The Annistonian. My 96-year-old beloved great-uncle died two weeks ago, two days after his birthday. Uncle Alfred was born in Berlin, Germany to a family of butchers. Instead of becoming a professional boxer (he was a junior champion semi-professional boxer in Berlin), he decided to follow in the family footsteps and became a Metzgermeister (master butcher) in 1928.

In June of 1938, Uncle Alfred volunteered to report to the local police station, where he and other men were taken to Sachsenhausen. His family was worried when he did not come back that evening after reporting to the police station and his mother went to the police station to find out what happened to him. She saw a school friend of Alfred’s, who worked at the police station and he promised to find out where he had been taken. Six weeks later, and thanks to his school friend, he was released from Sachsenhausen. When he returned home, his mother told him to leave the country right away. He listened to her and a few days later, through the help of the Hebrew Immigrant Aid Society of Europe (HICEM), he went to Belgium, stayed two weeks, and then made his way to Paris. He eventually went to Marseilles, and started looking for a country that would give him citizenship. He found out that Colombia was accepting immigrants and he obtained passage to Colombia in the fall of 1938.

He worked in gold mines in Colombia for one year and became very sick and almost died. He decided dying of malaria was not going to be his fate and he moved to Bogota, where he worked in various restaurants and then eventually opened a restaurant and butcher shop. After the war was over, he found out that his parents, two brothers and one sister died in Auschwitz. One sister came to Bogota and raised a family and another sister immigrated to the US.

He went to New York in 1951, met my great-aunt Helen at Grossinger’s and in 1953 came to my hometown where he opened a fine-dining restaurant called the Annistonian in 1958. From 1958 – 1976, people came from near and far for his hand-cut steaks, seafood, fish and his pièce de résistance… Wiener Schnitzel.

I wish I had taken the time to learn more about cooking from him. I really regret this now. One of his most amazing feats in the kitchen was that he could carve a turkey and put it back together and you wouldn’t realize it had been carved until you got up close to it. He also made very good strudel and Black Forest cherry cake. When I tried making both of these desserts, he gave me his good housekeeping seal of approval. I was honored.

When I decided to move to Israel, Uncle Alfred called me “his hero”, but he was my hero. He survived the Nazis, moved to a strange country where he had to learn how to work in the gold mines for survival, survived the loss of most of his family, triumphed in Bogota and made a family and a career in the US. To honor his memory, I made a meal.

Uncle Alfred, I will always treasure your great humor, your amazing charm, your delicious food and your great dancing.

The menu was as follows:

Appetizer

Tapenade

Main Course

Wiener Schnitzel

Bratkartoffeln (Home fries)

Spinach

Wine: Wuerttemberg Edition Gourmet Kerner 2004

Dessert

Fig Galette

We began the evening with my husband’s tapenade. He adds just the right amount of garlic to give it that kick. In addition to the usual ingredients he added a little fresh rosemary and oregano. It was delicious.

I have a confession to make, and please do not send me any cards or letters in protest, but my husband hand-cut and pounded a whole turkey breast instead of veal. The veal was 15EUR/20USD per kilo and is just over our budget right now. If you do happen to make this with turkey, do not marinate it in lemon juice.

Print
Bratkartoffeln
Ingredients
  • 2.5 kg 4-5 lb. potatoes, waxy potatoes
  • 250 ml 1 cup yellow onion, thinly sliced
  • 125 ml 1/2 cup olive oil
  • 2 tablespoons good Hungarian sweet paprika
  • 1 teaspoon good Hungarian hot paprika
  • Salt and pepper
  • Parsley optional
Instructions
  1. Parboil the potatoes until tender, but still firm. Let cool and then cut into 1/8inch/3mm slices.
  2. Sauté the onions gently in the olive oil until translucent. Add the paprika and let the onion take on its color and taste. Add the potatoes and fry until golden brown and slightly crispy. Season with salt and pepper and heat everything through.

The trick to making good home fries is to use waxy, firm potatoes. Do not use baking potatoes. Peel them and parboil them either the day before or earlier in the day.

Print
Bratkartoffeln
Ingredients
  • 2.5 kg 4-5 lb. potatoes, waxy potatoes
  • 250 ml 1 cup yellow onion, thinly sliced
  • 125 ml 1/2 cup olive oil
  • 2 tablespoons good Hungarian sweet paprika
  • 1 teaspoon good Hungarian hot paprika
  • Salt and pepper
  • Parsley optional
Instructions
  1. Parboil the potatoes until tender, but still firm. Let cool and then cut into 1/8inch/3mm slices.
  2. Sauté the onions gently in the olive oil until translucent. Add the paprika and let the onion take on its color and taste. Add the potatoes and fry until golden brown and slightly crispy. Season with salt and pepper and heat everything through.

Fresh from Oven

The fig galette was easy to prepare, but make sure that you place the tart on a rimmed cookie sheet, otherwise you will have a mess in your oven.

Print
Bratkartoffeln
Ingredients
  • 2.5 kg 4-5 lb. potatoes, waxy potatoes
  • 250 ml 1 cup yellow onion, thinly sliced
  • 125 ml 1/2 cup olive oil
  • 2 tablespoons good Hungarian sweet paprika
  • 1 teaspoon good Hungarian hot paprika
  • Salt and pepper
  • Parsley optional
Instructions
  1. Parboil the potatoes until tender, but still firm. Let cool and then cut into 1/8inch/3mm slices.
  2. Sauté the onions gently in the olive oil until translucent. Add the paprika and let the onion take on its color and taste. Add the potatoes and fry until golden brown and slightly crispy. Season with salt and pepper and heat everything through.
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