BlogAlbumsPortlandMcMenaminsFoodAboutHomeSearchRSS
Brian's Photo Blog — Article 486
<< PreviousNext >>Blog Index
Obatzda This and Obatzda That
Friday 6 November 2015   —   Category: Cooking & Food
Although each of the four sauces I made recently is delicious, if I had to choose the most special of the four, it would definitely be the Bavarian biergarten obatzda spread.

It can be eaten with a wide variety of foods. Spread it on pretzels or rye bread. Use it as a topping on a good steak (see below) or other meat. Add a bit more white wine or beer to make it into a sauce, and then dip veggies, crackers or chips in it. The only limit is your imagination!

As I recounted previously, my first batch of obatzda had too many spices in it, which was pretty overpowering. The primary ingredients, Camembert cheese and butter, already have wonderful flavors which you don’t want to cover up with too many spices. For my second batch, I simplified and reduced the additional ingredients, and the result was much better!

Before we go on, and before you forget, be sure to download a PDF of my obatzda recipe.
 
The beginnings of obatzda — in the left bowl is one part Tillamook butter and two parts Camembert cheese (with the rind removed).
 
When my wife put a pint container of chopped chives in the freezer, I thought it was adding unnecessary clutter to an already limited space. But when I suddenly needed chives for obatzda, I stopped rolling my eyes, and humbly begged her to share some of her precious supply. Happily, Honey Buns said ‘yes’!
 
Besides the cheese and butter, finely chopped onion, garlic and chives are the main ingredients.
 
Add a teaspoon of paprika and a ta­ble­spoon of white wine (or beer), and you’re all set.
 
Mash it all together and you’ve got obatzda! It may not look very appetizing or win any beauty contests, but it has an award-winning taste that’s killer!
 
To accompnay my obatzda, I pan-grilled a small piece of tri-tip steak, and served it with Israeli couscous, and zucchini stir-fried over high heat in a cast-iron skillet with a bit of olive oil, seasoned with Weber N’Orleans Cajun Seasoning.
 
The hot tri-tip melts the obatzda topping in this magazine-style beauty shot.
 
Another magazine-style beauty shot, this time of a different batch of obatzda on top of a small, pan-grilled piece of beef tenderloin. Heavenly!
 
Before you go, don’t forget to download a PDF of my obatzda recipe. Then make a batch for yourself, so you can amaze and delight your taste buds! Then, like me, obatzda will become your new favorite word!
Brian's Photo Blog — Article 486
<< PreviousNext >>Blog Index
Feedback
Your Name:(required — will appear in the comments section below)

Your E-mail Address:(optional — just in case I would like to reply to your comment — will NOT be made public)

Your Web Site:(optional — if entered, a link will appear in the comments section below)
http://
Your Comments:(no HTML, no profanity — will be screened before posting)

Simple Math:(required — demonstrate that you're a human, and not an automated spambot)
What is 10 + 5 ?   
Reader Comments
There are no reader comments for this blog entry. Why don't you be the first to write one?
 
Brian's Photo Blog — Article 486
<< PreviousNext >>Blog Index