Sauerbraten

Sauerbraten

(Sour Beef)

(Germany)

serves 8

                                                                       Prep time: 24 hours
                                                                       Cook time: 1hour 15 minutes
                                                                       Total time: 25 hours 15 minutes

Ingredients

sour beef:

2 tablespoons pickling spices
30 whole cloves
10 juniper berries
4 cups dark vinegar
2 cups water
1 large onion, roughly chopped
1 celery stalk, roughly chopped
1 large carrot, roughly chopped
1-inch piece of fresh ginger
4 pounds boneless beef chuck roast (either whole or cut into large cubes if you prefer)
2 cups sugar
3/4 pounds gingersnaps
Kosher or sea salt, to taste
freshly ground black pepper, to taste

optional dumplings:

10 Potatoes
2 eggs
Kosher or sea salt, to taste
4 cups flour
3 teaspoons baking powder

Preparation

marinate the beef:

Form a bouquet garni of the pickling spices, cloves, and juniper berries.

Create a marinade by combining the vinegar, water, salt and pepper.

Place meat, the onion, celery, carrot, ginger and the bouquet garni in a glass or ceramic bowl large enough to contain both the meat and enough marinade to cover meat.  

Pour the liquid over meat, pushing the meat down into the liquid, if there is not enough liquid to completely submerge the beef, add additional vinegar and water to bring the level up. Cover with plastic wrap and refrigerate overnight or longer. 

cook the beef*:

Place the marinated beef and the onions in your crock pot, retain the marinating liquid.  

Stir the sugar into the marinating liquid and add the marinade to the crock pot until it covers the beef, if the marinating liquid does not completely cover the beef add a mixture of additional water and vinegar to bring the level up.  Reserve any remaining marinating liquid.

Cover and cook the roast (or beef cubes) on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil (or remove the beef cubes to a bowl). 

create the sauce:

Place the ginger snaps in a large resealable plastic bag and crush them.

Strain the cooking liquid into a large bowl or large measuring cup and discard the onion and the bouquet garni.  Pour the strained liquid into large sauce pan over high heat, stir the crushed ginger snaps into the marinating liquid.

Turn heat down to low and simmer, stirring, until the gravy is thickened and richly flavoured, about 15 minutes.

Taste and correct the seasoning with salt and freshly ground black pepper.  If the sauce is too sour salt will mitigate the sourness.

 optional potato dumplings (start the dumplings about 1 hour before service):

prepare the potatoes:

While the sour beef is cooking, peel the potatoes and slice into quarters.  Place a large pot of heavily salted water over high heat.  When the water comes to a boil reduce heat to a simmer and add the potatoes.  Cook the potatoes until tender and easily pierced by a fork and almost fall apart, about 30 minutes.

Drain the cooked potatoes thoroughly in a large colander.

When the potatoes have finished draining, place them back into the now dry pot and put the pot back onto the stove Turn the burner on low. What we’re going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won’t be watery or “mealy.”

Mash until most of the steam has escaped and the chunks of potato have been mashed well, about three minutes.  Remove the mashed potatoes from the stove and allow them to cool to room temperature.

Add salt and eggs and mix well until completely combined.  In a separate bowl whisk together the flour and baking powder and gradually mix into the potatoes.

form the dumplings: 

Dip your hands in flour and scoop up enough of the potato mixture to form into about a 2 to 3-inch ball, and place the ball onto a plate.  Continue the process until all the mashed potatoes have been formed into balls.

Bring a large pot of water to a boil over high heat, place some of the dough balls into the boiling water without crowding, the dumplings will come to the surface and float when done.   As they come to the surface, remove from the water with a slotted spoon and place on a plate lined with paper towels to drain. 

Continue until all the potato balls have been cooked.

 service:

Shred the sour beef roast and place it on a serving platter (or place the beef cubes on the serving platter), top with the potato dumplings and serve immediately accompanied by the warm ginger snap gravy.

* if you are using the roast rather than the cubes and would prefer sliced sauerbraten rather then shredded, the beef can also be cooked in a Dutch oven.  Preheat the oven to 325° F.  Place the roast in your Dutch oven along with the marinating liquid and the chopped vegetables, the bouquet garni, and the piece of ginger insuring that the liquid completely covers the roast (if it doesn’t add water so it does) cover and place in the middle rack of the oven and cook until tender, about 4 hours.  When the roast is cooked remove from the oven to a cutting board retaining the cooking liquid, cover with foil and allow it to rest for about 10 minutes.  After 10 minutes slice, plate the meat and continue to prepare the sauce.

Onion Garlic Potato Bagels

Onion Garlic Potato Bagels

(America)

makes 12 bagels

Ingredients

1 medium Yukon gold potato (about 5 ounces), scrubbed
1/4 cup extra-virgin olive oil, plus more for the bowl
1 teaspoon granulated garlic
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
Kosher or sea salt
1 1/4 -ounce packet active dry yeast
1 tablespoon unsalted butter
1 large sweet onion, diced
1 large egg

Preparation

prepare the potatoes:

In a large pot over high heat bring 2 1/2 quarts water to a boil.  Add the potato and cook until tender, 20 to 25 minutes. 

Remove the potato but reserve the water the potato was cooked in. When the potato is cool enough to handle, peel it and mash it in a medium sized bowl until smooth. If the potato is too dry add a FEW drops of the cooking water to moisten it.

prepare the dough:

Stir the oil, granulated garlic and honey into the mashed potato. 

Fit your stand mixer with the paddle attachment.  Add the flour, 2 1/2 teaspoons of salt and the yeast in the bowl of the mixer.

Add the mashed potato mixture and 1 cup of the reserved cooking turn the mixer speed to n medium speed and mix into a stiff but malleable dough, about 10 minutes. If the dough is too stiff, beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.)

knead the dough:

Knead the dough on a lightly floured, clean flat surface until the dough is smooth and recovers rapidly when pressed, about 5 minutes.

proof the dough:

Lightly coat the inside of a large bowl with a little olive oil and place the dough into it turning the dough to coat it with oil. Cover the bowl with plastic wrap and set aside it in a warm place until the dough is doubled in size, about 1 1/2 to 2 hours.

prepare the onion:

Meanwhile, in a large sauté pan over low heat melt the butter.  When the butter is add the onion and cook until transparent and soft but not browned, 20 to 30 minutes. Season with 1/2 teaspoon salt and set aside.

form the bagels:

After the dough has doubled in size remove the plastic wrap and punch it down.

Prepare a baking sheet by lining it with parchment paper. 

Remove the deflated dough from the bowl and, on a clean, lightly floured surface form the dough into a 12-inch log, then cut the log into 12 equal pieces

. 

Roll each piece into a tight ball and set each ball on the prepared baking sheet; cover with a damp cloth and let rise 30 minutes. 

One at a time remove each ball from the baking sheet and make a hole in the center of each ball with your thumbs. Carefully stretch and turn to form a ring whose hole is about 2 inches wide. Return the formed bagel to the baking sheet.  When all the balls have been formed into the bagel shape cover with a damp cloth and let the formed bagels rise 20 minutes. 

Preheat the oven to 450 degrees F.

boil the bagels:

Bring the remaining reserved potato cooking water which is still in the pot to a boil over high heat. 

Carefully place the bagels into the boiling water, two or three at a time, and cook 30 seconds, turn the bagels with a slotted spoon and cook 30 seconds more on this side 

Set the boiled bagels on a rack to drain, repeat until all the bagels have been boiled. 

When the bagels have all drained return them to the parchment-lined baking sheet.

bake the bagels: 

Place the baking sheet with the boiled and drained bagels into the preheated oven and bake until the bagels start to brown, about 10 minutes. 

Remove the half baked bagels from the oven.  Beat the egg with 1 tablespoon of water and brush the tops of the bagels with the egg mixture and top each bagel with some of the sautéed onion. 

Return the baking sheet to the oven and continue baking until the bagels are golden and the onion is quite dark, 10 to 15 more minutes. Let cool 15 minutes before serving.

service:

Serve accompanied by your favourite spreads, lox, or even cold cuts.

Pot Stickers

Pot Stickers

An Asian restaurant staple that you can easily make at home.

(China)

servings 36 dumplings

                                                                                    Prep time:  20 minutes
                                                                                    Cook time:  15 minutes
                                                                                    Total time:  35 minutes

Ingredients

2 large eggs
1/2 pound ground pork
1 slice uncooked bacon, finely chopped
1/2 cup finely chopped Napa cabbage
1/2 cup minced fresh chives (about 2 small bunches)
1 1/2 teaspoons finely grated peeled ginger
1 teaspoon toasted sesame oil
½ teaspoon Kosher or sea salt
1/2 teaspoon white sugar
1 clove garlic, finely grated
1/2 teaspoon soy sauce
1/2 teaspoon cornstarch
36 round dumpling wrappers, thawed if frozen
6 tablespoons vegetable oil

 Preparation

create the filling:

In a large bowl, lightly beat 1 egg. Add the ground pork, bacon, cabbage, chives, ginger, sesame oil, salt, sugar, garlic, soy sauce and cornstarch; mix with your hands until the ingredients are evenly distributed and combined.

fill the wrappers:

In a separate small bowl, lightly beat together the remaining egg and 1 tablespoon of cold water.
Set 1 dumpling wrapper on a clean, dry surface (keep the rest covered with a damp paper towel so they don't dry out). Place 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg/water mixture and run it along the edge of the wrapper damping it. Fold the wrapper in half and press the edges together to seal, then transfer to a plate. Cover with a sheet of wax paper and a damp tea towel.  Repeat with the remaining filling and wrappers until all the filling and wrappers are used up.

fry the dumplings:

Heat 2 tablespoons vegetable oil in a large, nonstick skillet over medium-high heat. Working in batches to not crowd the dumpling, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds.

Add 2/3 cups of cold water, cover the pan with a lid and cook 3 minutes. Uncover and cook until the water evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.

service:

Serve accompanied by your favourite Asian dipping sauce.

Struffoli

Struffoli

(Italy)

makes 8 to 10 servings

Struffoli, Italian honey cookies, are a traditional Italian Christmas cookie.

                                                                               Prep time: 1 hour

                                                                               Cook time: 30 minutes

                                                                               Total time: 1 hour 30 minutes

Ingredients

dough:

2 cups flour, plus extra for dusting

1 large lemon, zested (about 2 teaspoons)

1/2 large orange, zested (about 2 teaspoons)

3 tablespoons sugar

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

3 large eggs

1 tablespoon white wine, such as pinot grigio

1 teaspoon pure vanilla extract

canola oil, for frying

honey sauce:

1 cup honey

1/2 cup sugar

1 tablespoon lemon juice

decorations:

Multicoloured sugar sprinkles, for decoration

Powdered sugar, for dusting, optional

Preparation

create the dough:

Pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder in the bowl of a food processor until evenly distributed.  Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla and continue pulsing until the mixture forms a ball.  Remove the dough ball from the bowl and wrap in plastic wrap, refrigerate for 30 minutes.

form the cookies:

Divide the dough into 4 equal-sized pieces and, one at a time, roll out each piece of dough into ropes about the size of a pencil, 1/4-inch thick, on a lightly floured surface. Cut each rope into 1/2-inch long pieces.

Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess.

fry the dough balls:

Fry the formed dough balls until golden brown in a deep pot or frying pan in which about 2 inches of the oil has been heated to 375 degrees F. (or use a deep fryer filled with the manufacturer’s dictated amount of oil heated to 350 degrees F), about 2 to 3 minutes. Transfer the fried dough balls to a paper towel-lined plate to drain.

coat the cookies in honey:

In a large saucepan over medium heat combine the honey, sugar, and lemon juice, bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes.

Remove the pan from the heat. Add the drained cookies and stir until the cookies are coated with the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Using a large slotted  spoon remove the cookies from the pan and arrange the struffoli, in layers, in a Christmas tree shaped pile generously sprinkling each layer with the multi-coloured sprinkles before adding the next level.  Dust the pile with powdered sugar if desired.

service:

Struffoli are normally served accompanied by dark espresso coffee generously laced with anisette and served on a small plate for each person to eat with a spoon (to keep your fingers from getting sticky).  

Holiday Biscotti

Holiday Biscotti

(Italy)

makes 20 biscotti

In Italian biscotti means twice baked.  These traditional anise and almond flavoured Italian cookies are great any time but at Christmas time they are made extra special with the addition of chopped pistachios, candied fruit and a white chocolate dip. 

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

2/3 cup sugar

1 tablespoon anise extract, or 3 drops anise oil

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 large eggs

3/4 cup pistachios, coarsely chopped

2/3 cup candied fruit (as you would use in a fruit cake)

decoration (optional):

12 ounces good-quality white chocolate, chopped

Red and green sugar crystals, for garnish

 Preparation:

Preheat the oven to 350 degrees F.

prepare the dough:

In the large bowl of your stand mixer (or in a medium bowl if you use a hand mixer) beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).  At this point beat in the anise extract.

In a separate bowl, whisk together the flour, baking powder and salt. 

Add the flour mixture to the egg mixture and beat until combined.  Fold in the chopped pistachios, lemon zest and the candied fruit.

form the biscotti loaf:

Transfer the dough to a well floured counter and form into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. 

first baking of the biscotti:

Place on your prepared baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

second baking of the biscotti:

Reduce the temperature of your oven to 325 degrees F.  Transfer the cooled log to a cutting board and cut into about 1/2 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes on each side or until golden brown. Remove from oven and let cool.  Store in an air tight container 

optional white chocolate dip:

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals to form red, white, and green diagonal stripes. Refrigerate until the chocolate is firm, about 35 minutes.

 service:

Serve on a plate accompanied by anisette spiked espresso coffee.

Pizza Rustica

Pizza Rustica

Just in time for your Christmas parties, Pizza Rustica is the original "deep dish" pizza and a Christmas tradition in my family.

(Italy)

makes 1 pizza, 13x9x2 inches

Ingredients

filling:

1/2 pound Prosciutto ham, sliced very thin
1/2 pound Cappacola ham, sliced very thin
1/2 pound Genoa Salami, sliced very thin
1/2 pound good Pepperoni, sliced very thin
1-pound Mozzarella cheese, coarsely grated
3 pounds Ricotta cheese
6 eggs
1/8 teaspoon Nutmeg
salt and pepper to taste

pie crust:

3 1/2 cups sifted all-purpose flour
1 1/2 teaspoons salt
1 1/6 cups shortening
9 to 12 tablespoons cold water

Preparation

Filling  preparation:

1.  Preheat oven to 400º.  Into a large bowl, tear individual slices of each cold cut (except pepperoni) into pieces about the width and length of one's thumb (about 1"x 2" pieces).  Add the slices of pepperoni without tearing.  Toss the mixture to evenly distribute the different meats.
2.  Add the grated Mozzarella, Ricotta, eggs, and nutmeg and mix thoroughly with your hands until all ingredients have been evenly distributed.  Taste the mixture and add salt and pepper to taste, insure you mix thoroughly after adding the salt and pepper.

Pizza crust preparation (or use your own pie crust recipe or a commercial pie crust):

3.  Sift flour and salt together; cut in shortening with a fork until the pieces are the size of small peas.  Sprinkle 1 tablespoon water over part of the mixture and toss with fork, push the moistened flour mixture to side of bowl.  Repeat until all the flour mixture has been moistened.  Divide mixture and form into two balls.

4.   On a lightly floured surface, flatten one of the balls of dough.  Roll the dough out, starting from the center, to a rough rectangle large enough to cover the bottom and sides of a lightly greased, rectangular, glass baking dish (approximately 13x9x2 inches in size) and about 1/8 inch thick.

5.  Place dough sheet into baking dish and form to cover the bottom and sides.  Add the filling mixture and distribute evenly.   On a lightly floured surface, roll out the second ball of dough to roughly the same size as the first and about 1/8 inch thick.  Cut into strips of dough 1/2 to 3/4 inches wide.  Lay strips on filled pie at about 1 inch intervals across the width of the pie, fold back alternate strips and begin forming a lattice by interweaving strips placed at 1 inch intervals down the length of the pie (beginning 1 inch from the upper edge) with the strips along the width.   After the lattice has been formed, trim excess dough around the edges of the dish by running a sharp knife along the outer rim of the dish.  Seal edges.

6.  Place the pie in the middle of the preheated oven and bake until the latticed top of the pie is golden brown, about 1 1/4 to 1 1/2 hours.

Service:

Allow the pie to cool and set completely before cutting and serving (the pizza is customarily made the day before it is to be served and allowed to cool over night.  It is normally cut into 3-inch cubes for serving).

Tacchino Milanese

Tacchino Milanese

(Italy)

Turkey cutlets with an Italian flair!

Ingredients

1/3 cup all purpose flour
1/2 tsp kosher or sea salt plus additional to season the turkey cutlets
1/2 tsp freshly ground black pepper plus additional to season the turkey cutlets  
2 large eggs, lightly beaten with a tablespoon of cold water
1 cup seasoned Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
6 turkey cutlets, 1/4 inch thick
Creamy Lemon and Caper Sauce:
2/3 cup mascarpone cheese or mascarpone cheese substitute
3 tbsp mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
Zest of 1 lemon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp fresh chopped flat-leaf parsley
3 tbsp extra virgin olive oil
4 lemons cut into 4 wedges

Preparation

bread the cutlets:

Construct a breading station by combining the flour, the 1/2 teaspoon salt, and the ½ teaspoon of black pepper in a shallow dish and stir together to evenly distribute the ingredients; in a second shallow dish place the beaten eggs; in a third shallow dish, place the breadcrumbs and the Parmigiano-Reggiano and stir together to evenly distribute the ingredients.

Season the turkey cutlets with salt and pepper. Bread the cutlets by dipping them (both sides), one at a time, first in the flour (shaking off the excess flour), then in the egg mixture, finally in the bread crumbs. Place each breaded cutlet on a holding platter until all the cutlets are breaded.

prepare the creamy lemon and caper sauce (recommended):

Combine the mascarpone* and mayonnaise in a medium bowl.

Slowly add the milk, stirring as constantly, until all the milk is fully incorporated.

Add the drained and chopped capers, lemon zest, salt and black pepper, stirring to combine. Place the sauce in a serving bowl.

fry the scallopini:

In a large sauté pan over medium heat, heat the oil to the ripple state. When the oil is hot place the breaded scallopini in the pan without crowding and sauté until golden and cooked through, about 4 to 5 minutes per side, repeat as necessary until all the scallopini have been sautéed.

service:

Either transfer the scallopini to a serving platter for a family service or into individual service plates and serve accompanied by the lemon wedges to squeeze onto the scallopini, a side-dish of your choice and the optional sauce alongside

*Mascarpone cheese substitute:

If you can't find Mascarpone cheese combine 8 ounces of cream cheese, 3 tablespoons of sour cream and 2 tablespoons whipping cream and use as you would mascarpone.