4 Servings
1 salmon fillet,1 inch thick
4 sole fillets
1/4 c white wine
Ginger Beurre Blanc,(see
-recipe)
PREPARATION:
Cut the salmon fillet into 4 strips. Lay a salmon strip across the
width of each sole fillet. Roll the sole fillets around the salmon and secure with a toothpick. Mince the ginger.
COOKING AND SERVING:
Heat oven to 400F. Put sole and salmon rolls in a baking dish, pour
wine over the fish, and cover with foil. Bake in preheated oven until done, about 20 minutes.
Meanwhile, prepare the Ginger Beurre Blanc.
Remove sole and salmon rolls from oven. Using a slotted spatula, put a
sole and salmon roll on each plate and surround with sauce.
Serve immediately.
Saturday, January 13, 2007
Smoked-Fish P?t? Canap?s
scallions
3/4 lb smoked fish- cod (or trout)
-boneless & skinless
1/4 lb butter,softened
1/4 lb cream cheese,softened
3 T fresh dill
1 T horseradish
2 T sour cream
Salt
black pepper,Fresh Ground
1 T lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes dill,for garnish
PREPARATION:
For the pt, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
Pt can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted
with a 1/2-inch star tip with pt. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter
or into rectangles or squares with a knife. Pipe pt onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.
Canaps can be made a few hours ahead.
3/4 lb smoked fish- cod (or trout)
-boneless & skinless
1/4 lb butter,softened
1/4 lb cream cheese,softened
3 T fresh dill
1 T horseradish
2 T sour cream
Salt
black pepper,Fresh Ground
1 T lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes dill,for garnish
PREPARATION:
For the pt, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
Pt can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted
with a 1/2-inch star tip with pt. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter
or into rectangles or squares with a knife. Pipe pt onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.
Canaps can be made a few hours ahead.
Rice, Mushroom And Cheese Croquettes
4 Servings
RICE MIXTURE
1/4 c onions,Chopped
1 T oil
1 c mushrooms,Minced
2 c rice,Cooked
3 T celery,Minced
2 T green bell pepper,Minced
1 T carrots,Grated
1/2 c cheddar cheese (or other)
-cheese
1 T fresh parsley,Minced
or 1 teaspoon thyme,Dried
-(optional)
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
oil for frying
White Sauce,(see recipe)
Saut onions and mushrooms in oil until onions are light golden and
translucent. Combine all ingredients except rolling mixture. Chill rice
mixture. Beat the eggs from the rolling mixture and roll croquettes in
beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce . Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce.
RICE MIXTURE
1/4 c onions,Chopped
1 T oil
1 c mushrooms,Minced
2 c rice,Cooked
3 T celery,Minced
2 T green bell pepper,Minced
1 T carrots,Grated
1/2 c cheddar cheese (or other)
-cheese
1 T fresh parsley,Minced
or 1 teaspoon thyme,Dried
-(optional)
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
oil for frying
White Sauce,(see recipe)
Saut onions and mushrooms in oil until onions are light golden and
translucent. Combine all ingredients except rolling mixture. Chill rice
mixture. Beat the eggs from the rolling mixture and roll croquettes in
beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce . Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce.
Quiche Lorraine
6 Servings
1 Pie Crust
12 sl bacon,fried, drained and
-crumbled,drained an crumbl
1 1/2 c Swiss cheese,Grated
MIX TOGETHER
5 eggs
2 c light cream (or milk)
1/4 t paprika
1/2 t salt
1/8 t white pepper
1/8 t nutmeg
Heat the oven to 400F. Prepare the pie shell, sprinkle half of the
Swiss cheese in the shell then crumble the fried bacon over the cheese. Sprinkle remaining cheese evenly over the bacon. Mix together egg mixture until well-blended and pour slowly over the bacon and cheese, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 400F for 15 minutes. Reduce heat to 350F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.
Yields: 1 9-inch pie
1 Pie Crust
12 sl bacon,fried, drained and
-crumbled,drained an crumbl
1 1/2 c Swiss cheese,Grated
MIX TOGETHER
5 eggs
2 c light cream (or milk)
1/4 t paprika
1/2 t salt
1/8 t white pepper
1/8 t nutmeg
Heat the oven to 400F. Prepare the pie shell, sprinkle half of the
Swiss cheese in the shell then crumble the fried bacon over the cheese. Sprinkle remaining cheese evenly over the bacon. Mix together egg mixture until well-blended and pour slowly over the bacon and cheese, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 400F for 15 minutes. Reduce heat to 350F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.
Yields: 1 9-inch pie
Proven?ale Stuffing
4 Servings
1 T olive oil
3/4 c onions,chopped
2 lg cloves garlic,minced
1 lg peeled tomato,coarsely
-chopped
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c Parmesan cheese
Peel tomato and coarsely chop. Set aside.
Heat skillet with oil to medium heat and saut onion and garlic for
about 2 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.
Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp
scooped out, or zucchini or eggplant that have been half-baked. Top
with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.
Yields: 1 cup
1 T olive oil
3/4 c onions,chopped
2 lg cloves garlic,minced
1 lg peeled tomato,coarsely
-chopped
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c Parmesan cheese
Peel tomato and coarsely chop. Set aside.
Heat skillet with oil to medium heat and saut onion and garlic for
about 2 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.
Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp
scooped out, or zucchini or eggplant that have been half-baked. Top
with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.
Yields: 1 cup
Friday, January 12, 2007
Plain Omelet With Potato And Onion
1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
3 T onions-saut?ed,Chopped
1 medium potato,diced
1 T clarified butter (or oil)
1 T oil
Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.
2 lg eggs
1/2 t water
Salt
Black pepper
3 T onions-saut?ed,Chopped
1 medium potato,diced
1 T clarified butter (or oil)
1 T oil
Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.
Plain Omelet With Onion
1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
3 T chopped onions,saut?ed
or 3 tablespoon.,Chopped
-scallions,uncooked
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put half of the
butter in a skillet heated to medium, brown onions, remove, add remaining butter and the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions or uncooked scallions on the egg, roll the omelet with three folds as you turn it onto the plate.
2 lg eggs
1/2 t water
Salt
Black pepper
3 T chopped onions,saut?ed
or 3 tablespoon.,Chopped
-scallions,uncooked
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put half of the
butter in a skillet heated to medium, brown onions, remove, add remaining butter and the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions or uncooked scallions on the egg, roll the omelet with three folds as you turn it onto the plate.
Croutons
8 Servings
1/3 c butter
3 cloves garlic,finely minced
2 c bread cubes
Salt
Black pepper
Heat oven to 400F. Lightly brown the diced garlic in the butter. Add cubed bread. (It works better if it is a little old, but if you only have fresh, just be more gentle). Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.
Yields: 2 cups
1/3 c butter
3 cloves garlic,finely minced
2 c bread cubes
Salt
Black pepper
Heat oven to 400F. Lightly brown the diced garlic in the butter. Add cubed bread. (It works better if it is a little old, but if you only have fresh, just be more gentle). Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.
Yields: 2 cups
Country Terrine
18 Servings
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork,boneless
1 lg onion,chopped
1 T butter
2 cloves garlic,crushed
1 T basil,Dried
1 T thyme,Dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat
3 bay leaves
1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 ? to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork,boneless
1 lg onion,chopped
1 T butter
2 cloves garlic,crushed
1 T basil,Dried
1 T thyme,Dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat
3 bay leaves
1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 ? to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
Ginger Beurre Blanc
4 Servings
1/4 c fresh ginger root,Minced
3 T white wine vinegar
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a saucepan. Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute.
Over the lowest heat possible whisk butter into the reduction, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.
1/4 c fresh ginger root,Minced
3 T white wine vinegar
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a saucepan. Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute.
Over the lowest heat possible whisk butter into the reduction, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.
Brioches
12 Servings
2 1/4 c flour,Sifted
1/2 c milk
to lukewarm (or 105 to)
-Heated
- 115 de
1 pk active dry yeast
1 T sugar
3 egg yolks
1 whole egg
6 T butter,melted and cooled
In a large mixing bowl, place flour. Make a well in the center and pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time, until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.
2 1/4 c flour,Sifted
1/2 c milk
to lukewarm (or 105 to)
-Heated
- 115 de
1 pk active dry yeast
1 T sugar
3 egg yolks
1 whole egg
6 T butter,melted and cooled
In a large mixing bowl, place flour. Make a well in the center and pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time, until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.
Wednesday, January 10, 2007
Barvarian Potato Salad
4 Servings
4 c potatoes,*
1/2 t salt
1/3 c onion,chopped
2 T lemon juice
2 c chicken broth,**
1/4 c vegetable oil
1/2 t sugar
1 pepper,as desired
* Potatoes should be peeled and sliced 1/4-inch thick. **
Chicken broth may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before serving. Serve at
room temperature.
4 c potatoes,*
1/2 t salt
1/3 c onion,chopped
2 T lemon juice
2 c chicken broth,**
1/4 c vegetable oil
1/2 t sugar
1 pepper,as desired
* Potatoes should be peeled and sliced 1/4-inch thick. **
Chicken broth may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before serving. Serve at
room temperature.
Barische Leberknoedelsuppe (Bavarian Liver Dumplings)
4 Servings
6 stale crusty rolls,thinly
1 _sliced
50 g beef suet
1 small onion,coarsely
1 chopped
1/2 t salt
3 dl milk,lukewarm
250 g liver
2 eggs,lightly beaten
1 t marjoram,Dried
600 ml beef stock,well flavoured
Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
6 stale crusty rolls,thinly
1 _sliced
50 g beef suet
1 small onion,coarsely
1 chopped
1/2 t salt
3 dl milk,lukewarm
250 g liver
2 eggs,lightly beaten
1 t marjoram,Dried
600 ml beef stock,well flavoured
Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol)
4 Servings
1 lb cabbage,head, small
1 T vegetable oil
2 onions,medium, chopped
1/2 lb pork,lean, cubed
1 lb ground beef,lean
1 t caraway seeds
1/2 t salt
1/2 t pepper
1/2 c white wine,dry
1 t vegetable oil
3 bacon,strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
1 lb cabbage,head, small
1 T vegetable oil
2 onions,medium, chopped
1/2 lb pork,lean, cubed
1 lb ground beef,lean
1 t caraway seeds
1/2 t salt
1/2 t pepper
1/2 c white wine,dry
1 t vegetable oil
3 bacon,strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
Baeckeofe - Alsace
1 Servings
1 lb lamb's shoulder,deboned and
-,Cubed
1 lb beef for stew
1 lb pork,deboned and cubed
1 lg onion
3 to 4 leeks
1 thyme,bay leaves, salt &
-pepper (t,o taste)
2 cl garlic,minced (or more)
2 c dry white wine (preferably
-from als,ace)
3 lb potatoes
1 flour & water
THE NIGHT BEFORE: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then add
the white wine and keep in refrigerator over night (be sure to seal
it tightly, or your refrigerator will smell like spices in the
morning).
THE NEXT DAY: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of the
potatoes, along with the onions and leeks. Salt and pepper lightly
(I have found that after baking, there isn't much flavor of salt or
pepper, so don't be afraid to add more, especially pepper). Place
the rest of the potatoes (also peeled and sliced) on top of meat,
covering thoroughly. Pour the marinade over the whole thing, and add
water, enough to reach the top layer of potatoes.
Mix together some flour and water, in order to get a rather soft and
sticky dough. Place the lid on the dish and seal it with this dough.
Be sure to press the dough firmly, to be sure it is sealed and not
just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from
the dish, hot.
1 lb lamb's shoulder,deboned and
-,Cubed
1 lb beef for stew
1 lb pork,deboned and cubed
1 lg onion
3 to 4 leeks
1 thyme,bay leaves, salt &
-pepper (t,o taste)
2 cl garlic,minced (or more)
2 c dry white wine (preferably
-from als,ace)
3 lb potatoes
1 flour & water
THE NIGHT BEFORE: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then add
the white wine and keep in refrigerator over night (be sure to seal
it tightly, or your refrigerator will smell like spices in the
morning).
THE NEXT DAY: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of the
potatoes, along with the onions and leeks. Salt and pepper lightly
(I have found that after baking, there isn't much flavor of salt or
pepper, so don't be afraid to add more, especially pepper). Place
the rest of the potatoes (also peeled and sliced) on top of meat,
covering thoroughly. Pour the marinade over the whole thing, and add
water, enough to reach the top layer of potatoes.
Mix together some flour and water, in order to get a rather soft and
sticky dough. Place the lid on the dish and seal it with this dough.
Be sure to press the dough firmly, to be sure it is sealed and not
just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from
the dish, hot.
Baked Spinach With Cheese - Uberbackener Spinat Mit Kase
1 Servings
1 lb fresh spinach,washed and
1 dried
1/4 lb butter
1 lg onion,diced
2 cloves garlic,minced
1/2 t salt
1/2 lb emmenthaler cheese,grated
1 t paprika
1/8 t nutmeg
1/4 t pepper
Cut spinach into strips. In a large Dutch oven heat butter until
bubbly. Add onion and garlic. Saute for 2-3 minutes. Add the spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.
Grease an ovenproof casserole. Sprinkle half the cheese over the
bottom of the casserole. Add the spinach. Sprinkle with paprika,
nutmeg and pepper. Top with remaining cheese. Bake at 350 degF about 20 minutes or until cheese bubbles. Makes 4 servings.
1 lb fresh spinach,washed and
1 dried
1/4 lb butter
1 lg onion,diced
2 cloves garlic,minced
1/2 t salt
1/2 lb emmenthaler cheese,grated
1 t paprika
1/8 t nutmeg
1/4 t pepper
Cut spinach into strips. In a large Dutch oven heat butter until
bubbly. Add onion and garlic. Saute for 2-3 minutes. Add the spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.
Grease an ovenproof casserole. Sprinkle half the cheese over the
bottom of the casserole. Add the spinach. Sprinkle with paprika,
nutmeg and pepper. Top with remaining cheese. Bake at 350 degF about 20 minutes or until cheese bubbles. Makes 4 servings.
Austrian Apricot Balls (Marillenknoedel)
14 Servings
250 g white cheese (?) (austrian
-topfen,,german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator),
egg yolks and salt. Add the flour and make a soft mass. Form a roll
with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat
on your hand. Put an apricot (remove the kernel and put in a piece of
sugar) on top of it and form a ball. Put into a pot of simmering,
slightly salted water. Let simmer for about 10 minutes. Put
breadcrumbs, sugar and cinnamon into a pan where you melted the
butter and roast it until it takes a golden colour (you can also
smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above
and eat very hot.
250 g white cheese (?) (austrian
-topfen,,german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator),
egg yolks and salt. Add the flour and make a soft mass. Form a roll
with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat
on your hand. Put an apricot (remove the kernel and put in a piece of
sugar) on top of it and form a ball. Put into a pot of simmering,
slightly salted water. Let simmer for about 10 minutes. Put
breadcrumbs, sugar and cinnamon into a pan where you melted the
butter and roast it until it takes a golden colour (you can also
smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above
and eat very hot.
Sunday, January 7, 2007
Grune Bohnen Mit Birner
4 Servings
8 oz runner beans
8 oz pealed pears,Sliced
4 oz butter
1 oz sugar
2 oz vinegar
1 salt & pepper
Clean and trim runner beans and slice thinly. Par boil in salted
water for 12 minutes. Drain and toss in butter with pears. Sason to
taste and add sugar and vinegar. Stir well.
8 oz runner beans
8 oz pealed pears,Sliced
4 oz butter
1 oz sugar
2 oz vinegar
1 salt & pepper
Clean and trim runner beans and slice thinly. Par boil in salted
water for 12 minutes. Drain and toss in butter with pears. Sason to
taste and add sugar and vinegar. Stir well.
Green-Bean Salad
4 Servings
1 lb green beans,fresh *
1/4 c stock,**
3 T vegetable oil
1/2 t dillseed,Dried
1 ,boiling salted water
3 T vinegar
2 onions,med., thinly sliced
1 t sugar
* Green beans should be sliced lengthwise (French Cut). **
Stock is the water that the green beans were cooked in. (Not regular
Cook beans in boiling salted water until just tender. Reserve
1/4 cup of the cooking liquid and drain off the rest. Prepare sauce
by combining vinegar, oil, reserved vegetable stock, onions, dill,
and sugar; stir until blended. Pour mixture over beans; marinate
several hours before serving.
1 lb green beans,fresh *
1/4 c stock,**
3 T vegetable oil
1/2 t dillseed,Dried
1 ,boiling salted water
3 T vinegar
2 onions,med., thinly sliced
1 t sugar
* Green beans should be sliced lengthwise (French Cut). **
Stock is the water that the green beans were cooked in. (Not regular
Cook beans in boiling salted water until just tender. Reserve
1/4 cup of the cooking liquid and drain off the rest. Prepare sauce
by combining vinegar, oil, reserved vegetable stock, onions, dill,
and sugar; stir until blended. Pour mixture over beans; marinate
several hours before serving.
Goulash Soup [gulyassuppe]
5 Servings
1 lb beef,chuck, shin or neck
2 T lard,rendered beef fat or
-bacon fa,t
1 lg onion,chopped
1 T [heaping] hungarian sweet
-paprika
1 salt and pepper
2 T vinegar
1 T tomato paste
1 T caraway seeds
1/2 t marjoram
1 cl garlic
2 qt water
3 md potatoes,peeled and diced
Cut beef into 3/4" cubes. Heat lard or fat in a 3 qt saucepan and saute onions until golden. Sprinkle with paprika and saute 1 min strring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 min and then add caraway seeds, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer 45 min. Add potatoes and simmer another 20 min. Check seasoning and serve.
1 lb beef,chuck, shin or neck
2 T lard,rendered beef fat or
-bacon fa,t
1 lg onion,chopped
1 T [heaping] hungarian sweet
-paprika
1 salt and pepper
2 T vinegar
1 T tomato paste
1 T caraway seeds
1/2 t marjoram
1 cl garlic
2 qt water
3 md potatoes,peeled and diced
Cut beef into 3/4" cubes. Heat lard or fat in a 3 qt saucepan and saute onions until golden. Sprinkle with paprika and saute 1 min strring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 min and then add caraway seeds, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer 45 min. Add potatoes and simmer another 20 min. Check seasoning and serve.
Grilled Herb Schnitzel
4 Servings
1 bn herbs,mixed
1 sm read onion
2 sl white bread
2 T lemonjuice
2 T wine vinegar
4 T oliveoil
17 2/3 oz chickenbreast filets
1 salt,pepper
1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for example )
2. Chop the onion finely and mix with herbs, lemonjuice, vinegar and oil together.
3. Slice the filets into thin slices and ,between two sheets of waxpaper, pound flat lightly.
4. Salt and pepper to taste.
5. On a preheated grill, grill each side for 1 1/2 minutes.
6. Arrange on plate and pour the herbmix over all.
7. Serve with a good red wine.
1 bn herbs,mixed
1 sm read onion
2 sl white bread
2 T lemonjuice
2 T wine vinegar
4 T oliveoil
17 2/3 oz chickenbreast filets
1 salt,pepper
1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for example )
2. Chop the onion finely and mix with herbs, lemonjuice, vinegar and oil together.
3. Slice the filets into thin slices and ,between two sheets of waxpaper, pound flat lightly.
4. Salt and pepper to taste.
5. On a preheated grill, grill each side for 1 1/2 minutes.
6. Arrange on plate and pour the herbmix over all.
7. Serve with a good red wine.
Gold Cake (Gelb Kuchen)
1 Servings
6 egg white
3/4 c sugar,fine granulated
1/2 t cream of tartar
3 egg yolk
1/2 c flour,pastry
1/2 t vanilla
Sift the flour 3 times. Beat the yolks of the eggs until light, add
the sugar which has been sifted several times and beat with eggs
until mixture is creamy. Beat the whites of eggs until stiff adding
the cream of tartar when partly beaten. Combine the egg mixtures and
fold in gently the sifted flour, then the vanilla. Do not beat. Pour
into a well-buttered loaf pan which has been sprinkled lightly with
flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake
about 40 minutes.
6 egg white
3/4 c sugar,fine granulated
1/2 t cream of tartar
3 egg yolk
1/2 c flour,pastry
1/2 t vanilla
Sift the flour 3 times. Beat the yolks of the eggs until light, add
the sugar which has been sifted several times and beat with eggs
until mixture is creamy. Beat the whites of eggs until stiff adding
the cream of tartar when partly beaten. Combine the egg mixtures and
fold in gently the sifted flour, then the vanilla. Do not beat. Pour
into a well-buttered loaf pan which has been sprinkled lightly with
flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake
about 40 minutes.
Friday, January 5, 2007
Grundstock Nudelteig (Basic Pasta Dough)
4 Servings
400 g flour (3 1/2 cups)
2 eggs
1/8 l water (1/2 cup plus 1/2
-tbsp)
Mix flour, eggs (only if pasta is supposed to be more on the firm
side), and water, and knead into a firm dough. Continue kneading
until dough pulls free off hands and pasta board. Cut into 2 or 3
loaves, and again knead until smooth. Let rest for 20 to 30 minutes,
then - on a floured pastry board - roll out. Cut noodles with a
knife, or roll with with the palm of your hand.
Serves 4.
400 g flour (3 1/2 cups)
2 eggs
1/8 l water (1/2 cup plus 1/2
-tbsp)
Mix flour, eggs (only if pasta is supposed to be more on the firm
side), and water, and knead into a firm dough. Continue kneading
until dough pulls free off hands and pasta board. Cut into 2 or 3
loaves, and again knead until smooth. Let rest for 20 to 30 minutes,
then - on a floured pastry board - roll out. Cut noodles with a
knife, or roll with with the palm of your hand.
Serves 4.
Gruibensalat (Crackling Salad)
4 Servings
1 Kg potatoes,boiled in their
-jackets a,nd peeled (a
1 generous 2 lbs)
1 lg onion,sliced
125 g lard (1/2 cup plus 1 tbsp)
100 g cracklings (3 1/2 oz)
1/2 T pepper
1 T (level) salt
1 a few tbsp meat broth or
-water
This is an old-style recipe from grandma's more thrifty age, and is
rarely found today.
Slice the potatoes while still hot, and mix in the sliced onion. Add
the liquid and seasoning. Meanwhile, heat the cracklings in the
lard, and when very hot, pour over the potato salad, and lightly stir
in.
In olden times, this was eaten with a slice of rye bread. Today, one
could serve it with something like an endive (escarole) salad.
Serves 4.
1 Kg potatoes,boiled in their
-jackets a,nd peeled (a
1 generous 2 lbs)
1 lg onion,sliced
125 g lard (1/2 cup plus 1 tbsp)
100 g cracklings (3 1/2 oz)
1/2 T pepper
1 T (level) salt
1 a few tbsp meat broth or
-water
This is an old-style recipe from grandma's more thrifty age, and is
rarely found today.
Slice the potatoes while still hot, and mix in the sliced onion. Add
the liquid and seasoning. Meanwhile, heat the cracklings in the
lard, and when very hot, pour over the potato salad, and lightly stir
in.
In olden times, this was eaten with a slice of rye bread. Today, one
could serve it with something like an endive (escarole) salad.
Serves 4.
Gruiben (Cracklings)
4 Servings
2 1/2 Kg fresh pork bacon [the fatty
-layer r,ight underneath
1 the skin. k.b.] (approx. 5
-1/2 lbs,)
1/8 l milk (or water (1/2 cup
-plus)
-1/2 tbs,p)
Cut the bacon into 3/4-inch cubes and put into a tall pot which must
not get filled more than halfway up (to prevent the large amount of
foam during the rendering process from running over and spilling).
Heat up slowly, else the bacon will stick to the bottom and scorch.
As soon as there is a little liquid fat covering the bottom of the
pot, add milk or water, and heat up more, constantly stirring. Let
the cracklings brown a little bit more, then pour off the liquid
lard, through a sieve, into an earthenware pot. Warm cracklings are
very popular in-between meal.
Serves 4.
2 1/2 Kg fresh pork bacon [the fatty
-layer r,ight underneath
1 the skin. k.b.] (approx. 5
-1/2 lbs,)
1/8 l milk (or water (1/2 cup
-plus)
-1/2 tbs,p)
Cut the bacon into 3/4-inch cubes and put into a tall pot which must
not get filled more than halfway up (to prevent the large amount of
foam during the rendering process from running over and spilling).
Heat up slowly, else the bacon will stick to the bottom and scorch.
As soon as there is a little liquid fat covering the bottom of the
pot, add milk or water, and heat up more, constantly stirring. Let
the cracklings brown a little bit more, then pour off the liquid
lard, through a sieve, into an earthenware pot. Warm cracklings are
very popular in-between meal.
Serves 4.
Gruibenknoedel (Cracklings Dumplings)
4 Servings
1 c cracklings
2 eggs
2 T flour
125 g plain breadcrumbs (4.5 oz)
greens [chopped parsley and/or chives] seasonings (pepper, paprika,
marjoram)
Mix the cracklings, eggs, seasonings, and greens into a pliable mass.
Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes.
Then shape dumplings, and slip into barely boiling water, and let
steep. Transfer to hot beef broth and serve.
Serves 4.
1 c cracklings
2 eggs
2 T flour
125 g plain breadcrumbs (4.5 oz)
greens [chopped parsley and/or chives] seasonings (pepper, paprika,
marjoram)
Mix the cracklings, eggs, seasonings, and greens into a pliable mass.
Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes.
Then shape dumplings, and slip into barely boiling water, and let
steep. Transfer to hot beef broth and serve.
Serves 4.
Gross-Suppe (Semolina Soup)
4 Servings
1 l meat broth (approx. 1 qt)
1 c semolina
1 egg
1 a few sprigs parsley
-chopped,(or a),bit of chopp
1 chives
50 g butter (3 1/2 tbsp)
1 salt,To Taste
1 pepper,To Taste
1 nutmeg to taste,Ground
Slowly stir the semolina into the boiling broth and cook for 1 hour.
Shortly before serving, stir in a beaten egg, adjust seasoning with
salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot
with butter.
Serves 4.
1 l meat broth (approx. 1 qt)
1 c semolina
1 egg
1 a few sprigs parsley
-chopped,(or a),bit of chopp
1 chives
50 g butter (3 1/2 tbsp)
1 salt,To Taste
1 pepper,To Taste
1 nutmeg to taste,Ground
Slowly stir the semolina into the boiling broth and cook for 1 hour.
Shortly before serving, stir in a beaten egg, adjust seasoning with
salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot
with butter.
Serves 4.
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