Category Archives: recipes

German potato salad

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Best served warm, this recipe is savory, sour and herbal. Based on vinegar and mustard, it keeps well at room temperature compared.to.its.mayonnaise and egg-based cousins.

Ingredients

  • 2.5 lbs russet (peeled) or red potatoes (scrubbed), quartered
  • ¼ cup salt, for boiling
  • 6 strips bacon, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, smashed & minced
  • 10 chives, finely chopped
  • 10 sprigs parsley, de-stemmed and finely chopped
  • 1 medium onion, diced
  • ⅓ cup cider vinegar
  • ⅓ cup honey
  • 2 tbsp dijon mustard
  • 2 tsp dill weed
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic
  • ½ tsp white pepper

Directions

Prepare 5 quarts of cold water, salted.with ¼ cup salt. Scrub potatoes, peel if using russet. Quarter into bite sized pieces and add to the pot. Raise to to a rapid boil, then simmer until potato is tender to the fork, about 10 minutes. Drain and set aside.

Add minced bacon to a cold skillet. Raise to medium heat, browning and rendering the fat. Add diced onion and garlic, sauté until tender but not caramelized. Add to the potatoes.

Combine mustard, honey, Apple cider vinegar and spices in a small bowl. Add to the potatoes.

Toss the potato mixture until combined. Add parsley and chive, and toss to combine. Serve warm, or chill and serve cool.

Polish White Borscht Recipe (Bialy Barszcz)

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Idea for easter!

Ingredients

  • 1 pound smoked kielbasa
  • 6 cups water
  • 2 tbsp. unsalted butter
  • 1 leek tough green parts trimmed, sliced
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 1 teaspoon marjoram fresh or dried
  • 2 bay leaves
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons horseradish
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped parsley
  • 4 hard-boiled eggs cut in half or into wedges

Directions

In a Dutch oven or saucepan, cook the kielbasa; pour the liquid and kielbasa into a bowl. Set aside.

Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes.
Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.

Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).

Whisk flour and sour cream together until smooth. Pour the mixture into the soup. Simmer until thickened.

Cut the kielbasa into slices and add to the soup. Stir in horseradish. Garnish with dill, parsley, and hard-boiled eggs sliced in half or into wedges.

Attributions

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Mountain Dew Cheesecake swirl

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Based on the Italian Ricotta Cheesecake, this variation uses a Mountain Dew reduction syrup both to flavor the cake, and as a swirl.

Ingredients

Directions

Add approximately 2L of Mountain Dew (six 12oz cans) to a 3qt sauce pain and simmer until reduced to a syrup, about 2 hours. Syrup volume will be about 10% of the original volume (250ml).

Add two to three drops of green food coloring to enhance color.

Divide syrup to two heatproof containers and cool.

Add half of the syrup to the cheesecake batter and combine.

(Option 1) Drizzle remaining syrup over top of the cheesecake prior to baking. Using a toothpick or narrow chopstick, etch a pattern I to the cake and prepare as directed. Prepare cheesecake per instructions.

(Option 2) Prepare cheesecake per directions, and chill overnight. Warm remaining syrup until it flows easily. Add 1 tbsp cool water and combine, then coat finished cheesecake with syrup. Chill 3 hours, until set.

Steel-cut oatmeal cookies

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Steel-cut oats give a these cookies a rich, nutty flavor.

Compared to rolled oats and instant oats, steel-cut oats require additional hydration, which can be achieved with a cooler oven and longer cook times, or an overnight rest in the refrigerator before baking.

Ingredients

  • ¾ cup unsalted, room temperature butter (1½ sticks)
  • 1 cup packed brown sugar
  • ¾ cup granular sugar
  • 1 teaspoon baking poweder
  • ½ teaspoon baking soda
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground clove
  • 2 cups steel-cut oats
  • ¾ cups raisins or dried cranberries
  • ¾ cups chopped pecans (optional)

Directions

Sift together flour, cinnamon, allspice, clove, nutmeg, salt, baking powder and baking soda, then sift again until well combined and no lumps remain.

Cream butter until pale and stiff, then add sugars and beat until light colored. Add each egg one at a time and beat until just incorporated. With stand mixer on low, add flour in thirds until just incorporated. Fold in oats, dried fruits and nuts until combined. Do not overwork the dough.

Turn out dough onto a sheet of plastic wrap and roll into a log. Refrigerate dough overnight to several days, allowing the oats to hydrate and flavors to develop.

Preheat oven to 350°F. Using spoons, drop 2 oz balls of dough onto a parchment lined baking sheet or silpat. Bake 20-30 minutes until browned around the edges. Rest cookies on the tray 5 minutes before transferring to a rack to completely cool.

Makes approximately 32 cookies.

Ranch Dressing

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Also called American Dressing by our European friends.

Ingredients

  • 3 tbsp mayonnaise
  • 3 tbsp buttermilk
  • 1½ tbsp grated Parmesan cheese
  • ½ tbsp grated horseradish
  • 2 tsp fresh cracked black pepper
  • 2 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp dried dill
  • 1 tsp dried chives
  • ½ tsp crushed red pepper
  • Pinch of salt, to taste

Directions

Combine well and chill.

Garlic & black pepper Jerky

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Wet cure ratios per 1lb of beef

Ingredients

  • 200ml water
  • 100ml soy sauce
  • 50ml Worcestershire sauce
  • 50ml honey
  • 30g salt
  • 2g PP#1 (optional)
  • 2 tbsp granulated garlic
  • 2 tbsp fresh ground black pepper, medium grind

Directions

Combine cure ingredients and blend well. Marinate meat at least 24 hours, up to a week.

Dry/smoke meat per usual. If using PP#1, jerky is shelf stable up to 1 week, or up to 1 month refrigerated.

Braised Rice

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Braised rice yields a texture and chew similar to rice cookers and pot-in-pot pressure cooked rice. While more work, braised rice does not scorch or burn, minimizing waste.

Ingredients

  • 2 cups Jasmine or basmati rice, washed and drained
  • 3 tbsp peanut oil
  • 1-2 tbsp salt
  • 3 bay leaves
  • 2½ cups water, approximately

Directions

Preheat oven to 235°F.

Rinse rice under cold water in a fine sieve until water runs clear. Set aside to drain.

In an oven-safe, lidded pot, heat 3 tbsp peanut oil until shimmering. Add drained rice and toss in hot oil until coated. Saute rice u til aromatic, and rice grains look like little ice cubes. Top up with water until rice is covered to a depth of the first index finger joint above the rice. Season with salt, and stir to combine. Add bay leaves and raise to a simmer. Cover tightly and transfer to oven.

Cook rice, covered, 30-35 minutes at 235°F. Remove rice from oven, discard bay leaves, fluff and let stand uncovered for 5-10 minutes until slightly cooled and sticky.

Serve stew over rice, garnished with green onion or chive.

Red Bean Gumbo

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Makes 4-6 servings.

Ingredients

  • 2 cans red beans, 15oz, with liquid
  • 1 to 2 lb andouille sausage, split and cut into 1″ lengths
  • ½ cup flour
  • ½ cup peanut oil
  • 2 tbsp rendered bacon fat
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 5 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 4 oz Kentucky straight bourbon whiskey
  • 3 cups chicken stock
  • 2 tbsp Apple cider vinegar
  • 2 tbsp clover honey
  • 1 tbsp fish sauce
  • 3 bay leaves
  • 2 tbsp smoked paprika
  • 1 tbsp Cayenne powder
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground sage
  • ½ tbsp ground clove
  • ½ tbsp ground allspice
  • ½ tbsp white pepper
  • fresh, cracked black.pepper (50-ish cranks)
  • salt to taste

Directions

Prepare and assemble vegetables, chicken stock and canned goods.

In a large, heavy-bottomed pot, brown off andouille sausage in bacon fat. Remove to a heatproof bowl with a slotted spoon and set aside.

Add peanut oil and allow to heat to shimmering and barely smoking. Add flour and whisk continuously, combining into a roux. Heat roux over medium-high flame, stirring continuously to a dark caramel, light chocolate color. Add celery and a generous pinch of salt, stirring to cool roux and halt cooking. When celery is tender add peppers and combine, stirring occasionally. When peppers are tender add onion and combine stirring constantly until tender. Add garlic and stir to combine until fragrant. Add tomato paste and combine, stirring occasionally until fragrant and tinged brick red.

Add whiskey 2 oz at a time and deglaze, scraping all burned bits from pot sides and bottom.

Add beans with their can liquid, chicken stock, spices, cider vinegar, honey and bay leaves. Raise to a boil, reduce heat and simmer uncovered 30 minutes.

Serve over braised rice.

French onion soup (pressure cooker)

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Ingredients

  • 3lb sweet onions
  • 3 large shallots
  • 1 small head garlic, minced
  • 6 tablespoon unsalted butter
  • ½ teaspoon baking soda
  • Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Fish sauce
  • Dijon mustard
  • Bay leaf
  • Thyme
  • Oregano
  • Ground allspice
  • Celery
  • Cider vinegar
  • Dry sherry or cognac
  • Beef broth or bone broth
  • Baguette or crostini
  • Gruyere, Swiss or Provolone cheese (or a blend)

Directions

Saute onions and shallots in butter until sweatted out, about 1 hour. Add baking soda and saute until caramelized, about 20 minutes.

Add bouquet ganache of bay leaf, fresh thyme, celery stalks with remaining ingredients.

Pressure cooker cook on high 20 minutes, 15 minutes natural release.