May 4, 2012
Fox 26 Morning News visited Karl’s at the Riverbend restaurant for the Hometown Friday segment featuring Richmond and Rosenberg, Texas. Chef Karl Camenzind has been cooking in the area for 27 years. He shows food radio talk show host Cleverley Stone how to make his signature dishes: Weinschnitzel and Spaetzel with Sauteed Spinach. He also shares the recipes. Watch the video to learn how how Chef Camenzind cooks!
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Source: Chef Karl Camenzind, Karl’s at the Riverbend
- Two 3-oz. Milk-fed Veal Cutlets, thinly sliced, per person. You may substitute pork, chicken or turkey for the veal.
- Seasoning Mix (Make a lot. You can use it on many foods.)
- Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Dry Mustard, Nutmeg, Coriander, Dried Oregano and Basil
- Flour for Dredging
- Egg Wash
- Breadcrumbs (from a good-tasting bread)
- Butter, Melted for Sautéing
- Lemon Wedge
1. Pound veal cutlets to make them thin. Austrians make them almost paper-thin. Germans and Swiss, less thin.
2. Season, then dredge in flour, then egg wash, then lightly press in breadcrumbs.
3. Place in a skillet that has ¼ inch of heated butter and cook for 2 minutes (or until lightly browned) on each side.
4. Serve hot. Very good with freshly squeezed lemon drizzled over the top.
Fresh Sautéed Spinach
- Chopped Onion
- Chopped Garlic
- 1 Slice Chopped Bacon
- 2 Cups dry fresh Spinach per person
- Salt & White Pepper
- Olive Oil
1. Heat sauté pan with a little olive oil. Add chopped onion, garlic, seasoning and bacon and cook until bacon is cooked how you like it.
2. Then add spinach. It cooks very fast and will wilt further after removed from heat, so don’t sauté too long.
3. Remove to a plate and serve immediately.
This recipe goes by “Feel”. You may need to practice, and my ingredient amounts may need to be adjusted,
depending on the size of the eggs and the kind of flour you use. If you find that the mixture is too thick, you can add more water.
- 4 Eggs
- 1 Cup Milk
- 2 ½ – 3 Cups Flour
- Garlic Salt, White Pepper, Nutmeg, to taste
- Boiling Salted Water
- Butter, Melted for Sautéing
1. Add most of seasoned flour to eggs and milk that are mixing, and continue mixing until lumps are gone. Add more flour if needed. This mixture will need to be soft enough to go through a colander with large holes or over a large-holed cheese grater, when coaxed (You can push through the holes with the back of a large spoon or spatula of some kind. It will dissolve into the boiling water if it is too thin.)
2. The little droplets will sink to the bottom of the boiling water. Lightly and quickly, stir with a spoon so that they break apart and float to the top. The size will double. After water returns to boiling, cook for about a minute, then remove from the water with a strainer.
3. You may prepare this earlier in the day or day before, and sauté just before dinner. But you need to cool the spaetzle before storing in the refrigerator, or it will stick together. You can use an ice bath and then strain the spaetzle, before refrigerating.
4. Sauté in a hot pan with melted butter. You may add a little salt. You can leave them soft or you can brown them all the way to crispy if you like.