Guten Essen: 2011

Pasta Flan with Shrimp and Mushrooms

I'm interrupting the Crockpot series with one of the most amazing recipes I've made in a very long time and will definitely be on my list of "go-to" recipes. Enjoy this alone or with a nice piece of crusty bread. The key to this recipe is good parmesan cheese!

PASTA FLAN WITH SHRIMP AND ASPARAGUS

Water
Salt
3 oz. wheat angel hair pasta, uncooked
3 eggs
2 c. whipping cream
1/2 tsp. nutmeg
Fresh ground pepper
1 c. Parmesan cheese, divided
1 lb. frozen asparagus spears, 1" pieces

1 1/2 lbs. lg. shrimp

6 tbsp. butter, melted

Spray 8 1/2 cup souffle dishes or large muffin cups with non-stick spray. Place on rimmed baking sheet.

Bring water to boil; add 2 teaspoons salt and pasta. Cook 4-5 minutes until tender. Drain well. Divide pasta among prepared dishes; set aside.

Combine eggs, cream, nutmeg, 1 teaspoon salt, pepper and 2/3 cup Parmesan in bowl, mixing well. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup cheese. Bake at 350 degrees for 20-25 minutes. Cool 10 minutes.

While pasta is cooking, melt butter in skillet. Add mushroom, asparagus and saute until soft. Add shrimp and cook until pink and curled. Add 1 cup whipping cream and heat until warm.

To serve, run knife around inside edge of each mold. Invert and center on dinner plates, browned side up. Arrange shrimp and asparagus over the top. Sprinkle with remaining parmesan cheese.

Easy, Savory Chicken ala CrockPot

This isn't a German recipe (unless you add a slice of buttered rye bread or brotchen) but I recently had a request for fail-proof Crock pot recipes. Thus, a brief series begins.

This CrockPot recipe is delicious, fail-proof, and can be put together in less than 10 minutes. Yes, 10 minutes! The perfect recipe for a busy Mother of 4/Homeschool Teacher/Domestic Goddess aka Kristen. This one's for you!

Savory Chicken and Potatoes

10 boneless, skinless chicken thighs, breasts or a combination of both

1 small bottle Italian salad dressing

½ teas marjoram

½ teas rosemary

½ teas basil

½ teas oregano

½ teas minced garlic (I use the refrigerated jar of minced garlic)

2 teas garlic pepper

1 ½ cups grated Parmesan or Romano cheese (I used a pkg. of shredded Parmesan, mozzarella and provolone)

6 large red potatoes, (scrub and cut out the eyes) cut into wedges, skin on

½ C water

2 T cornstarch

Spray inside of crockpot with baking spray. Place half of the chicken in bottom of slow cooker. Sprinkle with half of the bottle of Italian dressing, half of the spices, half of the grated cheese, and half of the potatoes. Repeat layer of chicken and potatoes. Finally, pour the rest of the dressing, spices and cheese on top. Cook on low for 6-8 hours. (When I made it, it was done in about 6 ½ hours.) Remove chicken & potatoes. To thicken sauce: Dissolve the cornstarch into ½ cup water and stir into the sauce in crock pot. Cook on high for 15 minutes to thicken - stirring occasionally. Pour over the top of chicken & potatoes or serve separately. Enjoy!

Kartoffelsalat (Hot German Potato Salad)

Cooler temperatures always make me long for "the Old Country". This time of year the Schweinfurt Marktplatz would be filled with tables heaving their bounty of gourds, dried flowers, pies, and sausages. All of this in preparation for the Christkindlmarkt just a short couple of months away.

While living in Bavaria one of my favorite Fall recipes was Kartoffelsalat. Unlike American potato salad, it is served warm and blends the succulent tastes of vinegar,sugar, and potatoes. This is the perfect side dish accompaniment to roasted pork roast, dumplings and sour kraut (recipe to follow later). Until then, consider this amazing dish for your upcoming holiday season dining table!

Kartoffelsalat

4 large potatoes- Boiled in their jackets, peeled and sliced 1/8” thick

5 thick slices of bacon- Diced

1 Cup chopped onion

Mix dressing ingredients in measuring cup:

¼ Cup wine vinegar

¼ Cup water

¼ Cup sugar

Salt and pepper to taste

1 .Fry the diced bacon in a large skillet over medium heat, stirring often, until almost crisp.

2 . Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown.

3 . Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved.

4. Add sliced potatoes, mixing everything together well.

5. Season with salt and pepper.

6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.
Guten Essen!

Pumpkin Cobbler-- For Dad and Kristen

It's Fall...the temperatures are falling (yes, even here in Charleston), and my heart longs for tastes of home. Fortunately, this wonderful pumpkin cobbler fits the bill in many ways-- it takes less than 10 minutes to get in the oven, it tastes divine, adn it's the perfect dish for those of us who don't like pie crust. It can also be served warm or cold!

So, grab a nice warm cup of apple cider, a dish of this cobbler and celebrate the season.

Pumpkin Cobbler

1 lg. can pumpkin pie mix (with the spices and sugar already added.)
4 eggs, beaten
1 can evaporated milk
1 yellow cake mix
1 c. melted butter
2 tbsp. brown sugar (optional)
1/2 c. almonds or walnuts (optional)

Preheat oven to 350 degrees. Mix pumpkin, eggs, and milk. Pour into greased 13 x 9 inch pan. Sprinkle dry cake mixover top. Pour melted butter over this. Sprinkle brown sugar and nuts. Bake 1 1/2 hours. Check at 1 hour.

Supremes de Volaille aux Champignons

I've become obsessed with French cooking. Okay, so I'm obsessed with Julia Child. I'm in the process of reading her book (published posthumously), "My Life in France." It's a wonderful insight into her exploration of France, how she embraced the cultural differences with enthusiasm, and found her true calling.

I relate to her adventure. I, too, have lived in a foreign country, embraced the culture, learned how new cuisines could bring me comfort like my favorite childhood meals, and I find myself comforted in the kitchen. Each new recipe is an adventure that transports me from my Charleston kitchen to foreign soils. Where most women would wish for diamonds or perfume, I create wish lists of cooking pots, vintage cookbooks, and unique kitchen tools. Much like Julia Child, I cherish them.

Today I'm sharing my dinner plans for tonight (well, the main dish, anyway). I will serve it along with Parmesan cheese and olive oil baked asparagus. I hope you are enjoying this diversion from German/Czech recipes for a brief time. I appreciate your embracing my eclectic tastes and obsessions. At least they are healthy!!

Supremes de Volaille aux Champignons

(Chicken Breasts with Mushroom and Cream)

Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira or dry white vermouth (I will replace with chicken stock)

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

Directions: Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests checking the chicken after only 6 minutes, please use a meat thermometer to ensure the correct temperature before serving!)

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately. Serves 4.

Remembering Rainy Days

There is something seductively romantic about throwing yourself into another culture. Whether you experience it through reading, music, and, of course, recipes, or you actually are fortunate enough to live in a foreign country, the headiness of the moment is amazing.

I was fortunate to have lived in Bavaria for 3 years. The small hamlet I called home was located less than 30 kilometers from many of my relatives who never ventured to the "New Country," instead they remained to run the family business (one of the largest piano companies in the world with an internationally famous piano competition each year). From the moment I stepped off the plane, I knew that I would take full advantage of this wonderous opportunity and embrace every new experience I could.
One of my favorite memories from this time was my walk to work. No, trodding off to work 16-18 hours, many times with few or no breaks, wasn't the catalyst to the memory. It is, instead, the wonderous breakfast I would have every morning. Across the street from my condo was a small backerei (bakery). I would awaken to the delicious smells of fresh baked breads, tortes, and rolls (brotchen). I would hastily make my claim to the perfect brotchen, dash down the street and around the corner to the metzgerei (meat market) where I would add a small dish of fleischsalat (what Americans would call, meat salad or bolonga salad). The delicate flavor of Bavarian-style mayonnaise, strips of lunchmeat and garlic pickles wrapped in the crunchy hard roll still makes my mouth water.

I've tried 100 times to recreate this flavor over the years to no avail. It is my hope that my latest Internet find will be able to help me! www.GermanDeli.com . Simply visiting their site brought back a wave of memories of delicious meals and treats that I used to devour. The majority of their items are imported from Germany so I have high hopes that the memories will no longer be that distant.

Until then, Guten Essen!

Boeuf Bourguignon ala Chef Tae

For years people have told me that I needed to invest in Le Creuset cookware. I balked due to the weight of the pots. (And, for those of you who know me, know that I am FRUGAL!). I couldn't justify the cost. Now I hang my head in shame for being so silly.

Last Friday my first piece of Le Creuset arrived- a delicate 2.5 quart dutch oven!! (=confession= It was second-hand which still fulfilled my frugal nature.) I scrubbed it clean, put it on the stove and grabbed a copy of Julia Child's Boeuf Bourguignon recipe.

There is no word in the English language to describe the depth of flavor that lay hidden in the bubbling heaven in my bowl. A surprisingly easy recipe, I know I will be making this dish quite often! While cooking with alcohol is something I usually avoid, diluted with equal parts of water, it was delicious!

Now, some of you may be saying, "This recipe isn't German". You are right. It's not. But, since the name of this blog is Guten Essen (Good Food), this recipe definitely meets the criteria!

Boeuf Bourguignon ala Chef Tae

I divided the following recipe in half to accommodate my smaller dutch oven.

It turned out perfectly and would easily provide 3 servings. As written, 6 servings.

2 tablespoons olive oil
8 slices bacon, rough dice
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher or Mediterranean Sea salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
1 onion, thinly sliced
2 teaspoons chopped garlic
1 cup water
3/4 cup dry red wine
1 can (2 cups) beef broth (roughly)
2 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound fresh mushrooms, thickly sliced

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.

Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices.

Add the wine, water, plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 -20 minutes. Season to taste.

To serve, slice french bread into 1" slices, baste with melted butter, and pop in the oven for a few minutes to crisp up.

Thank you, Julia, for your dedication to making our lives better through new foods! As Julia Child would say, "Bon Appetit!"

Authentic German Rouladen

Upon returning from living in the Bavarian region of Germany, I made this recipe for my family. They not only devoured it but they are still raving about it over 20 years later! This is a quick and easy to prepare main dish recipe that is great as the weather cools.

German Beef Rouladen

Ingredients:

6 slices top round (see below)
3 slices lean bacon- fried and chopped
1 onion, chopped fine
3 garlic dill pickles, thick chop
2 tbsp. butter
Brown spicy mustard, salt, pepper, corn starch
1 - 2 cups water
2 tablespoons tomato paste
Dash of sugar

Instructions:

Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
Divide bacon, pickle, and onion slices on one end of each slice.
Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks.
Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
Once all rouladen are well browned, add 1 cup of hot water, gently stirring up browned bits. Add tomato paste and any leftover pickles and onions to skillet, stir gently. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
Simmer for about 1 1/2 hours.
Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch with 1 tbsp. butter and stir gently into cooking liquid until slightly thickened.
Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.

The Beginning

I was born into a family that is half German and half Czech. Despite the slight differences in location, the cooking styles from the Bavarian region of Germany are very similar to Czechoslovakia. As I grew up, I was surrounded by the wonderful aromas wafting from my family's kitchens.

Caraway seed dancing delightfully with rye in fresh baked bread. Sauerkraut cradled around plump dumplings and roast pork. The sweetness of kolaches-their fillings spilling out onto the counter-Plum, apricot, cottage cheese and pineapple. Sweet delicacies of my youth.

My youth has since passed and I am now the keeper of my heritage. My willing charges-- my grandchildren--are learning about my family heritage one spoonful at a time. Through the stained recipes they will learn about my years of living in Bavaria, my family who came from the "Old Country", and learn to cook wonderful meals for their future families.

I invite you along on this journey of exploring my diverse cookbook-- recipes from Germany (of course), Czechoslovakia, the Far East, Africa, Southern delicacies, and more. All the recipes you will find on this site are tried and true--guaranteed to delight your family as they have delighted mine!
As my great grandma would say, "Guten Essen!" (meaning, good food!)