Tag: #germany

Erbseneintopf

Erbseneintopf

The oldest recipe in my recipe collection is for Erbseneintopf – a German Split Pea Soup. It came from The Stars and Stripes newspaper in Germany in ‘82 or ‘83, and is now a bit tattered. The first time I tasted the soup in a Gasthaus, I thought I’d died and gone to heaven. Getting the recipe was a bonus.

Erbseneintopf. The word and the soup are both a mouthful. Erbseneintopf literally translates to “Pea One-Pot”, and is really closer to a stew. Made properly, it is a thick soup with little chunks of sausage or ham hock in it. I’m not talking the puny American ham hocks, but the big German kind – meaty and smoky. The meat gives the stew a wonderful flavor. It’s a simple, hearty meal.

I believe the first time I had the dish was in a little village near Stuttgart, although I can’t remember the name of the town, or the Gasthaus, for the life of me. At the time, we often went for a walk in the woods on a Sunday afternoon, as many Germans did, and then would stop at a nearby Gasthaus for a late lunch, and a beer or two. We’d usually have some sort of simple meal – a bratwurst, or goulash soup, or some charcuterie and cheese. On one of those trips, it started snowing. Eventually we made it back to the village and the Gasthaus, where Erbseneintopf was on the menu, and despite the green color, I gave it a try. It was delicious. It became one of those dishes that stayed in my mind and I started looking for it on the menu anytime we went to a new Gasthaus – especially in winter.

Cathy, Top and I, probably in ‘82, outside a Gasthaus as it was snowing one Sunday

There were a few other dishes that stuck in my brain back then, and I would stalk them for a while – eating the dish anytime I saw it on a new place’s menu. One of those was Cordon Bleu. I spent a couple of years looking for the perfect Cordon Bleu during our travels across Germany, France and Northern Italy, and dragged visiting friends with me on my quest. Another dish was Käsespätzle, basically a German adult version of Mac ‘n Cheese, with homemade noodles, onions and cheese – It was total comfort food and a bazillion calories.

Cordon Bleu, käsespätzle, schnitzel, wurst, certain kinds of steak, pommes frites (french fries) and a host of other dishes all became a part of our life. We loved German food, but never tried cooking it at home. I’m not sure why. Maybe we knew we couldn’t match what we were eating in the Gasthauses.

Then one day, the world changed. Around 1982, our local military newspaper, The Stars and Stripes*, started a monthly feature with recipes for different German dishes. Some were simple, some more complicated. I’d read the recipes, but didn’t really think much about them, and then one day, they published several soup recipes – Gulaschsuppe, Linseneintopf (Lentil Soup), Tomatencremesuppe (Tomato Soup), and at the bottom of the page – a recipe for Erbseneintopf! I promptly cut the recipe out of the paper.

A little faded, and tattered, but the recipe works just fine.

This was most excellent. I spoke with a German friend about the recipe and she thought it looked authentic. Her one suggestion was to swap out the boiled ham called for in the recipe and replace it with chopped up ham hock, or some smoky local German sausage. It was a good suggestion.

A week or two later, we made the dish for the first time and lightning struck. We couldn’t believe how much it tasted like the restaurant version. The ham hocks provided the smokiness, while the “Melbutter” (see recipe – a mixture of flour and butter) thickened the soup. This baby was a keeper. At the time it was actually one of the very few dishes I cooked, or could cook. Yea, I did steaks, burgers and brats on the grill, but cooking something in the kitchen? I was out of my league there. This soup was probably just about it.

A bowl of Erbseneintopf. Still delicious, after all these years.

Erbseneintopf has remained a part of my winter repertoire ever since. I’ve only made one change since cooking it that first time. Here in the States, it’s sometimes hard to find good German sausage, or ham hocks with a bit more meat on them. As a result, I often substitute a smoked turkey leg for the ham hocks. It gets the job done.

Looking for a good winter soup on a cold, snowy day? Erbseneintopf might be just what you need. It’s peasant food at it’s best. As with many soups and stews, it’s even better on the second day.

Addendum:

⁃ * The Stars and Stripes newspaper was first published during the Civil war. Later, it was delivered to US forces in France during WWI, and became an overseas fixture during WWII. It continued through Korea and Vietnam, and is still published at overseas military locations to this day, although there were discussions during the Trump presidency of cancelling it (it wasn’t). It operates from inside DoD, but is editorially separate and independent from it. The newspaper has been published continuously in Europe since 1942.

⁃ I also struck pay dirt a month or two later when The Stars and Stripes published recipes for Spätzle and Käsespätzle, and our friends Jim and Res bought us a Spätzlemaker for Christmas. The Spätzlemaker is 40 years old now, and in great shape. We still use it a couple times of year.

⁃ My friend Tim Stouffer reminds me occasionally about my Cordon Bleu quest. He visited Cath and I several times throughout the ‘80s. On at least a couple of those visits, I know I inflicted my obsession with Cordon Bleu on him.

Zman is Gone

Zman is Gone

It’s always tough when a West Point brother dies, but this one hit me harder than most. Zman is gone. I’ve lost other classmates over the years, but Zman was the first from my company, and I felt a great sadness on hearing the news. I suppose it was sadness both for his passing, and the passing of our youth.

Dan Zimmermann was a big guy with a big personality. The kind of guy whose good mood was infectious. We had some good times at WooPoo U (West Point) our Firstie (Senior) year, although I also remember him studying a lot – he was taking P Chem, a class not for the faint of heart. Still, I remember an evening or two (or three) of partying.

Dan’s Graduation Picture

After graduation in 1978, we reunited several months later in Wurzburg, Germany. I was stationed with the 123d Signal Bn (3ID) at Hindenburg Kaserne, and he was across town with a Chemical unit. I can’t remember now if he was a part of 3ID or some other unit. Over the next three years, we managed to hit more than a few Bier and Wien Fests together in the surrounding area.

I remember one evening in ‘80 or ‘81 when the town he lived in held something called a “Heckenwirtschaft.” In Franconia, a part of Bavaria, small towns would occasionally allow the small wine growers to open their homes as limited seating “pubs” – an event called a “Heckenwirtschaft”. Dan’s landlord was one of the people who opened their homes. We spent the night wandering from house to house, and in their cellars or kitchens sampled some good white wines and wonderful homemade foods. It was a great time – one of those evenings when it’s just you and the locals, and because of Dan’s landlord, we were treated like locals as well. Nights like that don’t come around all that often and I remember it to this day. We may have overserved ourselves a bit that evening.

We lost track of each other after our next assignments and didn’t see each other for a couple of decades. In 2015, Cath and I held a mini-reunion for my West Point Company, B-3. There were about eighteen of us here for the weekend and Dan joined up at the last minute for the two nights of festivities. It’s funny, but the whole group of us clicked back together, as if it was Firstie year in 1978. There were stories told, both old and new. The bonds we’d forged decades before on the banks of the Hudson River still held strong.

We saw each other for what turned out to be the last time at our 40th reunion at West Point in 2018. He had become the National Sergeant at Arms for the American Legion, and told us about escorting both candidates, Secretary Clinton and Mr. Trump, to the stage in 2016, when each spoke at the Legion’s National Meeting prior to the election.

B-3 Classmates at the 40th Reunion in 2018. Dan is in the Center in the Back.

In 2020, Cathy and I were going to hold another mini B-3 reunion in May here in Warrenton, Virginia. Dan and I traded emails and spoke, and he was planning to come. Unfortunately, in April, we cancelled the get-together due to Covid. Dan called me after that and we talked for about 10 or 15 minutes about Covid, along with this and that. It was the last time we spoke with each other. He didn’t mention the lung cancer he already knew he was dying of.

It’s Forty-some years since our graduation from West Point in 1978 and those years have passed much too quickly. I think of Dan, and my other classmates, both living and dead. Our class will still have plenty of good times together, and many more reunions. Having said that, the chapel service honoring our departed classmates at those reunions becomes just a little sadder each time.

I’ve also been thinking about the great Dire Straits/Mark Knopfler song, “Brothers in Arms” and it’s refrain,

“You did not desert me

My brothers in arms…”

Whenever I hear the song, I think of both West Point and my time in the Army. The song is bittersweet, and also a testament to those who have served, and the brotherhood that exists between them. Released in 1985, it also reminds me of my 8 1/2 years with the Army in Germany that decade.

And of course, I can’t help but remember the song “The Corps” from West Point. It celebrates the continuity of The Long Gray Line, past, present and future.

Grip hands with us now tho’ we see not. Grip hands with us strengthen our hearts … Grip hands, tho’ it be from the shadows…

Rest In Peace Zman, Rest in Peace. You are gone, but not forgotten.

Grip Hands …

Addendum:

– You can read Dan’s official obituary here, if you so desire. https://www.mvfh.org/guestbook/daniel-zimmermann . Dan is survived by his wife Mary Lepley, and three children.

– My classmate COL Chuck Allen (Ret) captured that 2015 B-3 Company get together pretty perfectly in this article: https://cumberlink.com/print-specific/article_9ce2a381-0218-5973-b12e-1196218b230d.html . Chuck is still doing great work and teaching Leadership at the Army War College.

– Thanks as always to my friend Colleen for her super editorial assistance. I’m alway thankful for her corrections to my poor English. I’m better than when I started this blog 5 years ago, but still have room for improvement. Thanks Colleen!