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Good Food at the SSIEM Symposium 2022
At the end of August, 2,500 doctors, nurses and students will meet for the international SSIEM Symposium. The medical congress thrives on networking and the exchange of experiences from all over the world. During the conference week, the catering team will serve regional dishes inspired by cooking recipes found in the Freiburg Market Calendar. Bon Appétit!
For more information about SSIEM in Freiburg please visit www.ssiem.org
Grandma’s apple pie
by Hans-Albert Stechl
This apple pie warms the soul and it keeps us meaningfully busy in the kitchen for 2 hours.
It all starts with a shortcrust pastry: add flour, sugar, salt, water and refrigerator-cold butter cut into small pieces into a bowl. Many swear by margarine instead of butter, not for reasons of economy, but because margarine supposedly makes the dough a touch crumblier. Since tasty premium margarine is available nowadays, this variant is great to use. Knead the ingredients with your hands until everything is smoothly combined. Form the dough into a ball, cover and chill in the refrigerator for 30 minutes. Peel the apples, cut into eighths, and remove the core, place in a bowl and sprinkle generously with lemon juice. Lay out a piece of baking paper, place the dough ball in the centre, dust with flour and roll out with a rolling pin until you have a round plate with a diameter slightly larger than the diameter of the baking pan.
For a 26-centimetre baking pan, the dough layer should measure about 35 centimetres.
Ingredients
Shortcrust pastry
250 g flour
125 g butter or margarine
50 g sugar
1 pinch of salt
2 tablespoons cold water
Topping
1 kg crisp apples
some lemon juice
50 g butter
cinnamon powder
sugar
Icing
60 g sugar
1 tablespoon vanilla sugar
2 eggs
30 g butter
200 g cream
Sugar for caramelising
Transfer the pastry sheet together with the baking paper into the pie dish and press down on the bottom and sides. Cut away any excess dough on the edges. Cover the base with the apple slices. Brush the apples with melted butter, sprinkle lightly with sugar and cinnamon. Bake for 25 minutes in an oven preheated to 180 degrees Celsius (place the pie crust below the oven’s middle shelf, so that the base bakes well).
Icing
Beat the sugar, vanilla sugar and eggs in a bowl with a mixer (whisk inserts). This takes at least five minutes, until the mixture is foamy and takes on a light colour. Melt the butter in a saucepan and add the cream, then heat, but do not bring to a boil. Pour the cream into the foamy sugar and egg mixture while stirring, and then pour the glaze over the apples.
Bake the pie for a further 20 minutes with the last 5 minutes set with bottom heat only. Take the pie out, sprinkle lightly with sugar and caramelise by returning the pie to the oven with heat set on high.
Lukewarm Beef Asparagus Salad
by Hans-Albert Stechl
This salad is a main course. At least when you do not just eat a piece of baguette with it, but a nice portion of roast potatoes. If you cook the brisket with the bones, two bay leaves, a carrot, a piece of leek, half a bunch of parsley, a piece of celeriac, an onion, a clove of garlic and a heaped teaspoon of peppercorn, the most welcome by-product is 2 litres of the finest meat broth. The cooking time for the meat is about 2 hours. The water should not boil wildly, but simmer gently. Use a pointed fork to determine whether the meat is cooked. If the fork penetrates the meat easily, it is done. The old question of whether to put the meat in cold or hot water can be quickly settled: If you want the meat to be as rich as possible, put it in cold water. In this case, the meat will be leached out a little better when the water is heated slowly. If the focus is on a piece of meat that is as juicy as possible, put it in boiling water.
We combine both cooking methods: Put the bones and all the other ingredients into cold water. Place the meat into the pot as soon as the water boils. Once cooked, cut the meat into small thin slices, put it in a pot and cover it with broth. This prevents it from drying out. Heat it again in the broth shortly before serving.
Asparagus: We recommend asparagus tips or broken asparagus, because they will be cut into pieces anyway. Cook the asparagus until tender to the bite. Clean the baby carrots and likewise cook them until al dente. If a little of the green remains on the carrots, it does not affect the taste, and it looks nice. Cook the sugar snap peas in boiling water for 2 minutes and then rinse with cold running water. Peel the red onion and cut into very fine strips. Clean the radishes and slice them not too thinly. For the herb vinaigrette, mix the mustard, vinegar, meat stock, salt, pepper and sugar until the mustard has dissolved, then add the oil. Chop the parsley, chives and lovage finely and stir into the vinaigrette. Heat the meat in the stock, strain through a sieve, mix loosely with all the ingredients and the vinaigrette and arrange on a platter.
Ingredients (for 4 servings)
1 kg lightly marbled brisket of beef
1 handful of beef bones
2 bay leaves
1 carrot
½ leek
1 small piece of celeriac
½ bunch parsley
1 small onion
1 clove of garlic
1 heaped teaspoon peppercorns
500 g asparagus tips or broken asparagus
½ bunch carrots (baby carrots)
100 g sugar snap peas
1 small red onion
½ bunch radishes
Vinaigrette
1 heaped teaspoon hot mustard
3 tbsp vinegar
3 tsp meat stock
salt and pepper
1 pinch of sugar
5 tbsp olive oil
½ bunch parsley
½ bunch chives
½ bunch lovage
Potato, leek and ham quiche
by Hans-Albert Stechl
Saying that the served food is made up of leftovers rarely causes a storm of enthusiasm at the table. After all, it still sounds like leftovers. That's why I prefer to talk about the culinary harmony of food items that are only available in such small quantities that if used individually, do not serve four people. Our fridge had two and a half slices of cooked ham from breakfast of the day before, two leeks, two potatoes, three eggs, half a cup of cream and a well-hardened piece of Parmesan cheese.
Boil the potatoes in their skins until soft, peel and cut into thin slices. Cut off the green parts of the leek that are no longer dewy, as well as the root end. Cut the remaining light-coloured stalk into not too thick slices. Rinse well in a sieve to remove any residual garden soil. Then steam the slices in a pan with butter over moderate heat for 10 minutes.
Cut the ham into thin slices. Whisk the eggs with the cream, grate the Parmesan, mix with the whisked eggs, salt, pepper and season with nutmeg. Mix the leek with the ham mixture.
Line a 26-centimetre-diameter pan with shortcrust pastry and form a rim about 3 centimetres high. Poke the base several times with a fork.
Cover the base evenly with the potato slices. Sprinkle marjoram - fresh or dried - over the potato slices. Spread the leek and ham mixture evenly over the potato slices. Finally, pour the egg and cream mixture over the top so that everything is nicely moistened. Put the quiche in the oven preheated to 200 degrees (top and bottom heat, middle shelf) and bake for about 40 minutes.
For the shortcrust pastry: If you do not have time, use a ready-made one from a roll. Look carefully - there are salted and sugared ones. However, kneading the shortcrust pastry yourself is anything but rocket science. Knead the flour with your hands (spelt flour works very well here) with room temperature butter cut into pieces, a good pinch of salt and water until you have a smooth dough. Form the dough into a ball, wrap it in kitchen foil and put it in the fridge for 30 minutes. Then roll out a thin dough.
Ingredients (for 4 servings)
2-3 slices cooked ham
2 leeks
2 medium potatoes (firm or floury)
3 eggs
½ cup cream
50 g grated parmesan (another leftover hard cheese works as well)
salt and pepper
Nutmeg
Marjoram
Butter to steam the leeks
Shortcrust pastry
1 roll of pre-made salted pastry or:
200 g spelt flour
100 g room temperature butter
2 tablespoons cold water
1 good pinch of salt
Kitchen foil
Lukewarm pumpkin salad
by Hans-Albert Stechl
This pumpkin salad with its autumnal flavour gets its culinary appeal from the combination of oriental spices, the sweetness of dates and the bitter-tart freshness of radicchio.
Cut the pumpkin into quarters and scrape out the fibrous inside with the seeds using a spoon. Depending on the type of pumpkin you choose, you may have to peel the squash. Hokkaido pumpkin can spare you this work. It would be a mistake, however, to focus only on making the work easier and leave out many other tasty pumpkin varieties, such as the butternut (nutty flavour) or the chestnut squash (reminiscent of chestnuts).
Cut the pumpkin into cubes of about 2 centimetres.
First marinate the pumpkin cubes. For the marinade, finely grate the ginger, finely crush the cumin in a mortar and mix together with cinnamon and olive oil.
Put the pumpkin cubes in a bowl, pour the marinade over them, mix everything well and leave to marinate for 15 minutes. Spread on a baking tray and cook in an oven preheated to 200 degrees (top and bottom heat, middle shelf). This takes between 20 and 30 minutes, depending on the type of pumpkin. The pumpkin should be soft yet firm, it should never be overcooked or mushy.
Prepare the couscous according to the instructions on the packet. Loosen the couscous well with a fork.
Pit the dates and cut them into small pieces. Pluck the parsley and chop finely. Wash the radicchio, spin dry and cut or pluck into large pieces. Put together in a large bowl with the pumpkin cubes, which should still be warm, and the couscous.
The vinaigrette consists of olive oil, lemon juice, honey, pepper and, to spice it up, add a pinch of chilli powder. Mix everything well and pour over the salad, mix thoroughly and leave to infuse for a few minutes. Arrange the salad on a platter. Sprinkle with a little coarse salt and coarsely ground pepper and finally sprinkle with the finely chopped parsley.
Toasted white bread goes very well with this dish. You can also cube the bread (sugar cube size), fry it in butter in a pan until golden and then incorporate as croutons into the salad.
Ingredients (for 4 servings)
1 pumpkin weighing approx. 1 kg
Marinade
1 thumb-sized piece of ginger
1 heaped teaspoon ground cinnamon
1 heaped teaspoon of ground cumin seeds
1 dash olive oil
200 g couscous
1 small head of radicchio
10 dates
½ bunch flat-leaf parsley
Vinaigrette
1 tbsp honey
4 tbsp olive oil
1 lemon
salt and pepper
1 pinch of chilli powder
1-2 baguettes
a little butter
The cooking recipes for the SSIEM 2022 were translated by Intercongress Freiburg. Thank you very much!
J
Freiburg Market Calendar
Discover Freiburg, the small streets of the “old town” and its cathedral — known as the “Freiburger Münster”. It’s been said that the cathedral has ‘one of the most beautiful spires on earth.’ Relax in one of the idyllic street cafés or visit the picturesque farmers’ market in the ancient square surrounding the Münster. And don’t forget to buy the “Freiburger Marktkalender” as a lovely present with wonderful pictures of the market and seasonal cooking recipes throughout the year.
The creators and makers of the Freiburg Market Calendar belong to the large number of fans enjoying the market around the Freiburg Cathedral: Michael Spiegelhalter (photographer), Hans-Albert Stechl (chef), Wolfgang Wick (graphic designer) and Matthias Wieber (illustrator). The market calendar – already an institution in itself. The recipes on the back of each calendar page match the season, all made of ingredients available on the market during the respective months. The recipe cards with shopping list have been tried and tested. And, as usual, the meals created by Hans-Albert Stechl can be cooked easily, as he stands for a “no-frills” cuisine.
J
