[Translate to EN:] Kitz Kulinarik Kitzbühel

16.03.2018 | Culinary

Many cooks spoil the broth...?

A look into the cooking pots of Gasthof Auwirt

This saying is not true at all, at least not at this cooking course in which I was allowed to participate on 10.03.2018 together with five other "hobby cooks". I have already been to several cooking courses of the Winkler brothers and it was always an experience! First cook together and then enjoy together, is just always fun!

Successful mixture among amateur chefs

Christian has been running Gasthof Auwirt with his brother Markus since December. While Markus and the service team take care of the guests' wishes, Christian and his team are creative in the kitchen. After the really worth seeing renovation last year, the Auwirt shines in new splendor. Modern and tried and true make for a great mix.

At the beginning there were homemade

When the participants get to know each other, the menu and the course of events are briefly discussed. At the 1st cooking course, the popular dishes at Gasthof Auwirt will be re-cooked. Dishes that guests particularly like to eat. For us amateur chefs, of course, a great honor.

Eingang Schild Auwirt

The menu at a glance

  • Chicken soup for the soul; spicy-Asian flavored with vegetables and brine shrimp. By the way, this is also the favorite dish of Christian's wife Siegrid.
  • Freshly caught Kirchbichler salmon trout with cream spinach, mashed potatoes and white truffle sauce. This great dish has been on the Winkler brothers' menu for years. 
  • Kaiserschmarrn with apple sauce and vanilla ice cream - classic and truly world class! I made it myself at home and it went down very well. You can find the recipe a few paragraphs below. 

Those who love their vegetables, cut with feeling!

At the cooking class we start with the Asian chicken soup. Lovingly the vegetables are cut into fine strips, rings or just diagonally. Spring leeks, carrots, bell peppers, beluga lentils, shiitake mushrooms and lots of spices like red curry paste, yellow curry powder, lemongrass, ginger, chilli, salt and pepper go into it. 

Fresh fish is always in season

The salmon trout is filleted and then placed in an ovenproof mold. The mold is first smeared with butter. Carve the skinned, boned salmon trout and place it on top. Then salt, brush with butter and cover with cling film. Then cook in the oven at 80° degrees for about 10 - 15 minutes (depending on the thickness of the slices)... tastes wonderful!

Cream spinach, the way everyone loves it!

The preparation of creamed spinach is easy to do. Melt butter, add shallots and a little garlic and add the well washed spinach leaves (important, wash very clean!). Season with salt, pepper, nutmeg and herbs. Add the creme fraiche, put it in the blender and process it into fine creamed spinach. Ideal recipe for Holy Thursday.

Potatoes always fit, mashed anyway!

For the creamy mashed potatoes we use floury potatoes, preferably baked potatoes. Peel, quarter and boil in salted water until soft. Boil butter and milk. Mash the cooked potatoes and season with salt, pepper and nutmeg. Then add butter and milk, mix quickly and season again. If the puree is not served immediately, keep warm in a water bath and cling film.

Well-kept kitchen secret: The Kaiserschmarrn to recreate

Finally, the secret of Kaiserschmarrn is now revealed, there are many wisdoms and tricks around the correct preparation. It is quite simple:

Ingredients for 4 servings of Kaiserschmarrn:

  • 8 tablespoons flour
  • 320 ml milk
  • a pinch of salt
  • 1 teaspoon vanilla sugar
  • 8 eggs
  • butter for frying and sugar for caramelizing

Mix the flour, milk, a little salt and vanilla sugar well with a whisk. Gently stir the eggs into the batter. Melt the butter in the pan, pour the batter into the pan to a thickness of about 1cm. If you like, you can add raisins. When the part has turned golden on the bottom, cut the dough into quarters and turn it over. Sprinkle the surface with a little sugar and put in the oven at 250° degrees for about 5-7 minutes. When the Kaiserschmarrn is nicely risen and baked through, tear with two spoons. Sprinkle with enough powdered sugar and serve with applesauce and vanilla ice cream.

Contact

The Kitzbühel Tourism team is at your disposal at any time!

TELEPHONE
0043 5356 66660


E-MAIL
info@kitzbuehel.com


ON SITE
Hinterstadt 18 | 6370 Kitzbühel 


Press contact

Anna Lena Obermoser
0043 5356 66660 16
​​​​​​​a.obermoser@kitzbuehel.com

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Contact

The Kitzbühel Tourism team is at your disposal at any time!

TELEPHONE
0043 5356 66660


E-MAIL
info@kitzbuehel.com


ON SITE
Hinterstadt 18 | 6370 Kitzbühel 


Press contact

Anna Lena Obermoser
0043 5356 66660 16
​​​​​​​a.obermoser@kitzbuehel.com