Oktoberfest is a sixteen-day festival held each year in Munich, Germany during late September (and running to early October). It is one of the most famous events in Germany and the world's largest fair, with some six million people attending every year, and is an important part of Bavarian culture. Other cities across the world also hold Oktoberfest celebrations, modeled after the Munich event. But, if you aren’t already headed to Munich this year, don’t fret; there are plenty of local options, right here in the Tacoma/Seattle area, for beer festivals in the coming weeks. If you’re worried about the crowds, just go early. There are quite a few good beers at the fest, and events for the entire family to enjoy. Lets not forget about the food! Eat huge, most of it traditional hearty fare such as Hendl (chicken), Schweinsbraten (roast pork), Haxn (knuckle of pork), Steckerlfisch (grilled fish on a stick), Würstel (sausages) along with Brez'n (Pretzel), Knödeln (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Rotkraut (red cabbage) along with such Bavarian delicacies as Obatzda (a fatty, spiced cheese-butter concoction) and Weisswurst (a white sausage.
CLASSIC BAVARIAN POTATO SALAD:
3 pounds Yukon Gold potatoes (see note) ¾ cup German-style double-smoked bacon, diced (or substitute American bacon) 1 large white or yellow onion 1 cup beef broth 8 tablespoons German vinegar (may substitute cider vinegar) 7 tablespoons vegetable oil 4 teaspoons sugar 2 large German pickles (sold at German specialty markets and Central Market) 2 medium Granny Smith apples, diced (optional) 1 teaspoon salt 1 1/4 teaspoons German mustard (medium hot), sold at German specialty markets 1 teaspoon pepper 1 tablespoon chopped fresh curly parsley Cook the potatoes (with their skins on) in gently boiling salted water. Meanwhile, prepare the marinade: Sauté the diced bacon until the pieces are browned. Remove the bacon pieces from the pan and reserve. Dice onion and add to the rendered bacon grease in the pan. Sauté the onions until translucent. Add beef broth to the onions in the pan and bring to a simmer. Add vinegar and vegetable oil. Remove the pan from the heat. To the liquid in the pan, add the sugar, pickles, apples (if desired), salt, mustard and pepper. When the potatoes are tender but still firm, remove them from the water and allow to cool until they are just cool enough to handle. Quickly remove the skins and slice into ¼ -inch-thick slices. Place the sliced potatoes into a bowl (they should still be somewhat warm) and add the marinade. Toss gently. The liquid will soak into the potatoes within an hour or so. (Don't place them in the refrigerator.) Just before serving, toss the bacon bits into the potatoes and sprinkle with the chopped fresh parsley. This dish is best served at room temperature or slightly warmed on the day you prepare it. Refrigerate leftovers, but warm the salad slightly before serving. Makes 6 to 8 servings.
