Roast duck with
braised cabbage
Ingredients
1 whole duck,
approx. 1.8 kg
1 sweet apple (Golden Delicious or Jonathan), quartered
1 bay leaf
Juniper berries
Peppercorns
Flaked salt
Pepper, freshly ground
Olive oil
For the cabbage
½ Savoy cabbage
2 tablespoons butter
I onion, peeled and sliced
80g speck or streaky bacon, cut in small cubes
Salt and pepper
1 sweet apple (Golden Delicious or Jonathan), quartered
1 bay leaf
Juniper berries
Peppercorns
Flaked salt
Pepper, freshly ground
Olive oil
For the cabbage
½ Savoy cabbage
2 tablespoons butter
I onion, peeled and sliced
80g speck or streaky bacon, cut in small cubes
Salt and pepper
Preparation
Pre-heat oven to
210C.
Rinse the duck and pat dry with kitchen paper. Remove any loose fat from inside the bird. Sprinkle the inside with a little salt.
Place quartered sections of apple, a fresh bay leaf, a few juniper berries and some peppercorns inside the cavity.
Season the duck all over with flaked salt and freshly ground pepper.
Drizzle with a little olive oil and place in a roasting pan.
Cook for 20 minutes then reduce the temperature to 190C and continue to cook for another 55 minutes. The duck should be golden brown with crispy skin – if not, cook for another 10 minutes. Remove duck from oven and allow to rest for 10 minutes in a warm place before serving.
For the cabbage
Remove the outside leaves from the cabbage Finely slice the cabbage.
Heat a heavy based pan, add the butter and when it starts to foam add onion and speck. Cook until the onions are soft and golden.
Add sliced cabbage but do not stir, turn the heat to medium and allow the cabbage to slowly cook for five minutes, then stir and season with salt and pepper. Continue to cook for 5 -10 minutes or until the cabbage has just softened. The key is to not overcook the cabbage and to keep the colour green.
Kipfler potatoes
Wash some kipfler potatoes and boil in salted water until soft when pierced with a knife then drain. When cool enough to handle remove skin.
When the duck is removed from the oven you will have some delicious duck fat on the bottom, pour a few tablespoons of this into a frying pan. When hot, fry the potatoes until golden brown and season with a little salt and pepper.
To serve
Carve the duck and serve with browned potatoes and braised cabbage.
Rinse the duck and pat dry with kitchen paper. Remove any loose fat from inside the bird. Sprinkle the inside with a little salt.
Place quartered sections of apple, a fresh bay leaf, a few juniper berries and some peppercorns inside the cavity.
Season the duck all over with flaked salt and freshly ground pepper.
Drizzle with a little olive oil and place in a roasting pan.
Cook for 20 minutes then reduce the temperature to 190C and continue to cook for another 55 minutes. The duck should be golden brown with crispy skin – if not, cook for another 10 minutes. Remove duck from oven and allow to rest for 10 minutes in a warm place before serving.
For the cabbage
Remove the outside leaves from the cabbage Finely slice the cabbage.
Heat a heavy based pan, add the butter and when it starts to foam add onion and speck. Cook until the onions are soft and golden.
Add sliced cabbage but do not stir, turn the heat to medium and allow the cabbage to slowly cook for five minutes, then stir and season with salt and pepper. Continue to cook for 5 -10 minutes or until the cabbage has just softened. The key is to not overcook the cabbage and to keep the colour green.
Kipfler potatoes
Wash some kipfler potatoes and boil in salted water until soft when pierced with a knife then drain. When cool enough to handle remove skin.
When the duck is removed from the oven you will have some delicious duck fat on the bottom, pour a few tablespoons of this into a frying pan. When hot, fry the potatoes until golden brown and season with a little salt and pepper.
To serve
Carve the duck and serve with browned potatoes and braised cabbage.
Roast goose
stuffing recipe
Ingredients
200g roughly
chopped walnuts
3 Granny Smith apples, peeled and diced
1 tbspn mustard powder
Goose gizzard and other offal, finely diced - optional but it adds flavour
200 ml red wine
Salt and pepper
3 Granny Smith apples, peeled and diced
1 tbspn mustard powder
Goose gizzard and other offal, finely diced - optional but it adds flavour
200 ml red wine
Salt and pepper
Preparation
Stuff the goose
with the above ingredients, combined. Season and seal in an oven bag with a
decent splash of good red wine. Roast in a medium-hot oven according to weight.
Bavarian goulash
recipe
Ingredients
800 g of beef from
the saddle
4-6 garlic cloves
1 bay leaf
3 large red chilli
4 large onions
2 large tomatoes
1 large capsicum
250 ml beef broth
4 tbsp paprika (spicy)
1 tbsp carraway seeds
1 tsp thyme
Salt
1 cup cream
Olive oil
4-6 garlic cloves
1 bay leaf
3 large red chilli
4 large onions
2 large tomatoes
1 large capsicum
250 ml beef broth
4 tbsp paprika (spicy)
1 tbsp carraway seeds
1 tsp thyme
Salt
1 cup cream
Olive oil
Preparation
Cut the meat into
2cm cubes approximately. Peel the onions and dice into small cubes. Crush the
garlic. Clean the seeds from the chilli under running water and crush it.
Blanch and peel the tomatoes and cut into cubes.
Heat up the oil in
a large pot, glass the onions and garlic, then add the meat and cook under high
heat, stirring for 10 minutes.
Add chilli,
paprika, carraway seeds and thyme and stir well. Dous with the broth. Add the
tomato pieces and capsicum and let it boil at low heat under frequent stirring
for about 1.5 - 2 hrs until it becomes a soft stew.
If necessary, add
broth or water to keep moist. Taste for sharpness and flavour and add chilli
powder or salt as needed. Add cream to thicken. Serve over spiral pasta.
Cooked
sauerkraut recipe
Ingredients
Three week-old
marinated (fermented) white cabbage
2 tbsp olive oil
1 onion
½ cup bacon pieces
2-3 cloves
2 bay leaves
½ tbsp caraway seeds
½ tbsp juniper berries
1 tbsp sugar
1 pinch white pepper
2 glasses good white wine
1 piece of pork loin for flavour
1 raw peeled potato
2 tbsp olive oil
1 onion
½ cup bacon pieces
2-3 cloves
2 bay leaves
½ tbsp caraway seeds
½ tbsp juniper berries
1 tbsp sugar
1 pinch white pepper
2 glasses good white wine
1 piece of pork loin for flavour
1 raw peeled potato
Preparation
In a large pot,
heat oil, add onions and fry until translucent. Add the marinated cabbage
including the juice.
Break up the cloves
and bay leaves a little and add them to the pot. Add caraway seeds and juniper
berries and stir. Then stir in white sugar and white pepper. Stir in white
wine. Add pork loin and mix together.
Turn gas down and
simmer for 25 minutes, checking the pot every now and then so when it reduces
it doesn’t burn.
In a separate bowl, grate raw, peeled potato and add a little more good white wine, mix it to a runny paste consistency. Add to the cooking pot and mix in for 5 more minutes, until the raw potato has had a chance to cook. This will thicken the dish just before serving.
In a separate bowl, grate raw, peeled potato and add a little more good white wine, mix it to a runny paste consistency. Add to the cooking pot and mix in for 5 more minutes, until the raw potato has had a chance to cook. This will thicken the dish just before serving.
Sauerbraten with
napkin dumplings and sautéed cabbage
Ingredients
Sauerbraten
200 ml - red wine
200 ml - red-wine vinegar
500 ml - water
6 - juniper berries (or more to taste)
a few star anise or whole allspice berries
a few peppercorns
2 - bay leaves
1 kg - piece of beef brisket or rump
2 - carrots, roughly chopped
2 - celery stalks, roughly chopped
1 - onion, roughly chopped
1 - leek, roughly chopped
a few flat-leaf parsley stalks
salt and pepper
olive oil
butter
60 g gingerbread from last Christmas, crumbled (optional)
2 tbsp - sour cream
100 g - red-currant jelly
150 g - sultanas or raisins
Dumplings
1 - large good-quality, day-old vienna loaf, crusts discarded and cut into chunky cubes
150 ml - milk
1 - onion, diced
100 g - speck, diced
duck fat or lard
4–6 - eggs
½ bunch - flat-leaf parsley, finely chopped
a little freshly grated nutmeg
salt and pepper
fresh breadcrumbs if needed
butter (optional)
Cabbage
1 - onion, diced
100 g - speck, diced
1 tbsp - duck fat or lard
½ - cabbage, finely sliced
1 tsp - caraway seeds
salt
200 ml - red wine
200 ml - red-wine vinegar
500 ml - water
6 - juniper berries (or more to taste)
a few star anise or whole allspice berries
a few peppercorns
2 - bay leaves
1 kg - piece of beef brisket or rump
2 - carrots, roughly chopped
2 - celery stalks, roughly chopped
1 - onion, roughly chopped
1 - leek, roughly chopped
a few flat-leaf parsley stalks
salt and pepper
olive oil
butter
60 g gingerbread from last Christmas, crumbled (optional)
2 tbsp - sour cream
100 g - red-currant jelly
150 g - sultanas or raisins
Dumplings
1 - large good-quality, day-old vienna loaf, crusts discarded and cut into chunky cubes
150 ml - milk
1 - onion, diced
100 g - speck, diced
duck fat or lard
4–6 - eggs
½ bunch - flat-leaf parsley, finely chopped
a little freshly grated nutmeg
salt and pepper
fresh breadcrumbs if needed
butter (optional)
Cabbage
1 - onion, diced
100 g - speck, diced
1 tbsp - duck fat or lard
½ - cabbage, finely sliced
1 tsp - caraway seeds
salt
Preparation
Bring the red wine,
vinegar and water to the boil. Add the spices and bay leaves and allow to cool.
Place the beef, vegetables and parsley in a deep bowl and pour over the
red-wine marinade. Marinate in a cool place (or in the refrigerator) for a
minimum of 2 days, turning the beef frequently.
Take the beef out of the marinade and pat dry with paper towel. Rub the beef generously with salt and pepper. Heat some olive oil and a knob of butter in a heavy-based ovenproof pot and quickly seal the meat, browning well all over. Add the vegetables from the marinade and sauté with the beef.
Pour over the marinade liquid and add the gingerbread if using. Bring almost to the boil then reduce the heat, cover and braise the beef over low heat for 1½–2 hours or until the meat is tender. Add more water if necessary to keep the beef covered while it cooks.
Meanwhile, make the dumplings. Place the bread pieces in a bowl. Heat the milk and pour it over the bread. Sauté the onion and speck in a little duck fat or lard until the onion is glossy and the speck is cooked and add to the bread. Add 4 eggs, one at a time, mixing well with a wooden spoon. Add the parsley and nutmeg and season well with salt and pepper. If the mixture seems too dry you may need to add another egg or two. If it appears too wet, add a handful of breadcrumbs. Turn the mixture onto a piece of muslin cloth and shape into a large sausage. Roll up inside the cloth and tie the ends tightly with butcher’s string.
Carefully slide the dumpling into a saucepan of boiling salted water and cook for about 40 minutes. Remove from the water and let it cool a little before unwrapping and cutting into slices 2 fingers thick. You can serve the dumplings like this, or pan-fry the slices in butter to add a bit of extra flavour and crunchiness.
When the beef is cooked, remove it and keep warm. Strain the liquid, discarding the vegetables, and return it to the pot to reduce a little and form a sauce. Whisk in the sour cream and red-currant jelly and season well. Rinse the sultanas or raisins under warm water and add to the sauce. Keep simmering at very low heat.
To make the cabbage, sauté the onion and speck in the duck fat or lard until the onion is glossy and the speck is cooked. Add the cabbage and sauté for 2–3 minutes. Add the caraway seeds and a little salt.
Slice the beef and arrange on a warm plate. Dress with the sauce and serve with the hot dumplings and cabbage
Take the beef out of the marinade and pat dry with paper towel. Rub the beef generously with salt and pepper. Heat some olive oil and a knob of butter in a heavy-based ovenproof pot and quickly seal the meat, browning well all over. Add the vegetables from the marinade and sauté with the beef.
Pour over the marinade liquid and add the gingerbread if using. Bring almost to the boil then reduce the heat, cover and braise the beef over low heat for 1½–2 hours or until the meat is tender. Add more water if necessary to keep the beef covered while it cooks.
Meanwhile, make the dumplings. Place the bread pieces in a bowl. Heat the milk and pour it over the bread. Sauté the onion and speck in a little duck fat or lard until the onion is glossy and the speck is cooked and add to the bread. Add 4 eggs, one at a time, mixing well with a wooden spoon. Add the parsley and nutmeg and season well with salt and pepper. If the mixture seems too dry you may need to add another egg or two. If it appears too wet, add a handful of breadcrumbs. Turn the mixture onto a piece of muslin cloth and shape into a large sausage. Roll up inside the cloth and tie the ends tightly with butcher’s string.
Carefully slide the dumpling into a saucepan of boiling salted water and cook for about 40 minutes. Remove from the water and let it cool a little before unwrapping and cutting into slices 2 fingers thick. You can serve the dumplings like this, or pan-fry the slices in butter to add a bit of extra flavour and crunchiness.
When the beef is cooked, remove it and keep warm. Strain the liquid, discarding the vegetables, and return it to the pot to reduce a little and form a sauce. Whisk in the sour cream and red-currant jelly and season well. Rinse the sultanas or raisins under warm water and add to the sauce. Keep simmering at very low heat.
To make the cabbage, sauté the onion and speck in the duck fat or lard until the onion is glossy and the speck is cooked. Add the cabbage and sauté for 2–3 minutes. Add the caraway seeds and a little salt.
Slice the beef and arrange on a warm plate. Dress with the sauce and serve with the hot dumplings and cabbage
Lentil soup
recipe
Ingredients
1 - smoked pork
belly or hock
2 - celery stalks, roughly chopped
2 - carrots, roughly chopped
1 - parsnip, roughly chopped
2–3 litres - water
salt
4 cups - green lentils, soaked for 2 hours
3 - large, waxy potatoes, cut into cubes
1 tbsp - lard
1 tbsp - plain flour
2 - celery stalks, roughly chopped
2 - carrots, roughly chopped
1 - parsnip, roughly chopped
2–3 litres - water
salt
4 cups - green lentils, soaked for 2 hours
3 - large, waxy potatoes, cut into cubes
1 tbsp - lard
1 tbsp - plain flour
Preparation
Place the belly or
hock, celery, carrot and parsnip in a large pot and cover with the water. Add 2
teaspoons salt (or less if the pork is very salty) and bring to the boil.
Simmer gently for a couple of hours.
Remove the pork and strain the stock, discarding the vegetables. Bring the stock back to a simmer and add the lentils. Cook for 10 minutes.
Cut the pork into rough smallish chunks and add back to the pot. Simmer for a few more minutes then add the potato. Cook for another 15–20 minutes.
Melt the lard in a frying pan and add the flour and brown lightly. Add to the soup being careful not to let it splash and burn; as the flour cooks it will thicken the soup.
Remove the pork and strain the stock, discarding the vegetables. Bring the stock back to a simmer and add the lentils. Cook for 10 minutes.
Cut the pork into rough smallish chunks and add back to the pot. Simmer for a few more minutes then add the potato. Cook for another 15–20 minutes.
Melt the lard in a frying pan and add the flour and brown lightly. Add to the soup being careful not to let it splash and burn; as the flour cooks it will thicken the soup.
Jägerschnitzel
recipe
Ingredients
4 thin cuts of veal
fillet (or pork)
1 tbsp oil
1-2 tsp of butter
2-3 shallots
400-500g fresh mushrooms
1-2 tbsp butter
100ml white wine
100ml veal or beef stock (liquid)
250ml cream
2 tsp cornflour (optional)
Salt, pepper
1 tbsp oil
1-2 tsp of butter
2-3 shallots
400-500g fresh mushrooms
1-2 tbsp butter
100ml white wine
100ml veal or beef stock (liquid)
250ml cream
2 tsp cornflour (optional)
Salt, pepper
Preparation
Season the fillets
with salt and pepper. Heat the oil and teaspoon of butter in a large frying pan
and lightly brown the fillets on both sides or until the thin cuts of meat are
cooked through. Remove from the pan and keep warm.
Melt a couple of
teaspoons of butter in the frying pan, add finely chopped shallots and chopped
mushrooms. Fry them until the mushrooms are soft and slightly brown.
Add the wine and allow the sauce to reduce. Add the beef stock and cream and season to taste. If the sauce is too runny, stir in some cornflour to thicken.
Add the wine and allow the sauce to reduce. Add the beef stock and cream and season to taste. If the sauce is too runny, stir in some cornflour to thicken.
Return the meat
with its’ juices to pan and heat through in the sauce.
Serve with
Kasespätzle (German pasta)
Käsespätzle
recipe
This is
carbohyrdrate heaven - a mix of flour, eggs and semolina that is flicked into
boiling water to cook like pasta. In fact the word käsespätzle translates as
little cheese sparrows, each piece of pasta a different shape. When cooked it’s
mixed while still warm through a mountain of grated cheese and a generous
amount of fried onion rings cooked in butter. The result is warm and wicked,
full of stretchy cheese.
Ingredients
8 eggs
150 ml water
2 tsp salt
Pinch of pepper
½ tsp nutmeg
1 tsp oil
450g flour
50g semolina
350g grated cheese (half should be Swiss cheese)
100g butter
500g onion, sliced into rings
150 ml water
2 tsp salt
Pinch of pepper
½ tsp nutmeg
1 tsp oil
450g flour
50g semolina
350g grated cheese (half should be Swiss cheese)
100g butter
500g onion, sliced into rings
Preparation
Break the eggs into
a large mixing bowl. Add water, salt, pepper, nutmeg and oil.
Beating constantly,
slowly add the flour and then the semolina until the mixture is evenly mixed
and bubbles appear through the dough. If the dough is too dry add more water or
egg yolks. If it is too runny, add more flour. Allow to rest for about half an
hour.
Bring water to boil
in a large pot and add salt. If it is possible put a wooden board in the pot
with the boiling water. Otherwise wet a wooden cutting board in the sink.
Pull a lump of
dough from the mixture and place it on the damp wooden board. Hold the board
above the pot, slightly inclined and with the back of a knife cut off little
portions of the dough and throw them straight into the boiling water. The
Spätzle are ready when they rise to the surface of the water.
Remove them from
the water with a slotted spoon to drain, place them in a large baking tray and
continue with this procedure until all the dough is cooked.
Mix the two cheeses
through the hot Spätzle and allow to rest.
Melt the butter in
a frying pan and add the onion rings. Fry the rings until they are brown,
turning them from time to time.
When the onions are
ready take them out of the pan. Pour the remaining butter into the Spätzle and
mix through. Serve with the brown onions on top.
ingredients
- 4 cups chicken stock
- 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 tablespoon Dijon mustard
- 8 ounces sliced smoked bacon
- 2 carrots, 1/2-inch dice (about 1 cup)
- Kosher salt and freshly ground pepper
- stalks celery, 1/2-inch dice (about 1 cup)
- 2 bay leaves
- 1 small bundle fresh thyme, tied together with kitchen twine
- 1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
- 1 cup light German beer, such as Pilsner
- 1/4 cup sliced fresh chives
Directions
Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.
Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.
Bratwurst Stewed with Sauerkraut
ingredients
- 2 tablespoons oil
- 2 pounds fresh bratwurst links
- 2 onions, chopped
- 2 garlic cloves, minced
- 3 cups chicken stock
- 1 tablespoon paprika
- 1 tablespoon caraway seed
- 4 cups sauerkraut, drained
- 2 tablespoons chopped fresh dill
- 1 baguette
Directions
In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.
Caramelized Onion Pretzel Rolls with Caraway Salt
ingredients
- 2 tablespoons unsalted butter
- 2 small yellow onions, cut into 1/4-inch dice (about 2 cups)
- 1 teaspoon kosher salt
- 1 cup warm water (105 to 115 degrees F)
- 1 package active dry yeast
- 2 3/4 cups bread flour, plus more for dusting
- 1 teaspoon granulated sugar
- 2 teaspoons vegetable oil, plus more for greasing
- 1/4 cup pretzel salt or other coarse salt
- 1 tablespoon caraway seeds, lightly crushed
- 1/4 cup baking soda
- German mustard, for serving, optional
Directions
Melt the butter in a small skillet over medium heat. Add the onions and 1/2 teaspoon of the salt and cook until softened and caramelized, 18 to 20 minutes. Transfer to a small bowl and cool completely.
Pour the water into the bowl of a stand mixer with the hook attachment and sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
Meanwhile, sift together the flour, sugar and remaining 1/2 teaspoon salt into a large bowl and stir to combine. Add the flour mixture and caramelized onions into the mixer and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes.
Grease a large mixing bowl with 1 teaspoon of the oil. Form the dough into a ball and place it in the bowl, gently turning until coated. Cover with a clean, damp towel and let rest in a warm place until the dough rises 1 1/2 times in size, 35 to 40 minutes. Meanwhile, line a baking sheet with parchment paper and evenly coat it with the remaining oil. Set aside.
Transfer the dough to a clean, lightly-floured surface. Punch down the dough and knead until smooth and no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, and form into 4-inch-long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4-inch-deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20 to 25 minutes.
Place one rack on the very top shelf of the oven and another on the bottom shelf. Preheat the oven to 425 degrees F. Stir together the pretzel salt and caraway seeds in a small bowl and set aside.
Line 1 baking sheet with a dry towel and another baking sheet with greased parchment or a silicone mat. Bring 8 cups of water to a boil in a deep straight-sided skillet, and then stir in the baking soda. Boil 4 of the rolls, flipping in the water, 1 minute, and then transfer to the towel-lined baking sheet using a slotted spoon. Repeat with the remaining rolls. Let the rolls dry for 1 minute before transferring to the parchment-lined baking sheet and sprinkling with the caraway salt.
Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes, and then switch to the bottom shelf and continue baking until cooked through, 2 minutes longer.
Let the rolls rest 10 minutes on the baking sheet. Serve warm, with good German mustard or use as rolls for various sandwiches.
Cook's Note: For miniature buns, divide the dough into 16 pieces and roll each into a ball. Reduce the baking time for the miniature buns to 8 minutes on the top rack of the oven.
Pour the water into the bowl of a stand mixer with the hook attachment and sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
Meanwhile, sift together the flour, sugar and remaining 1/2 teaspoon salt into a large bowl and stir to combine. Add the flour mixture and caramelized onions into the mixer and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes.
Grease a large mixing bowl with 1 teaspoon of the oil. Form the dough into a ball and place it in the bowl, gently turning until coated. Cover with a clean, damp towel and let rest in a warm place until the dough rises 1 1/2 times in size, 35 to 40 minutes. Meanwhile, line a baking sheet with parchment paper and evenly coat it with the remaining oil. Set aside.
Transfer the dough to a clean, lightly-floured surface. Punch down the dough and knead until smooth and no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, and form into 4-inch-long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4-inch-deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20 to 25 minutes.
Place one rack on the very top shelf of the oven and another on the bottom shelf. Preheat the oven to 425 degrees F. Stir together the pretzel salt and caraway seeds in a small bowl and set aside.
Line 1 baking sheet with a dry towel and another baking sheet with greased parchment or a silicone mat. Bring 8 cups of water to a boil in a deep straight-sided skillet, and then stir in the baking soda. Boil 4 of the rolls, flipping in the water, 1 minute, and then transfer to the towel-lined baking sheet using a slotted spoon. Repeat with the remaining rolls. Let the rolls dry for 1 minute before transferring to the parchment-lined baking sheet and sprinkling with the caraway salt.
Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes, and then switch to the bottom shelf and continue baking until cooked through, 2 minutes longer.
Let the rolls rest 10 minutes on the baking sheet. Serve warm, with good German mustard or use as rolls for various sandwiches.
Cook's Note: For miniature buns, divide the dough into 16 pieces and roll each into a ball. Reduce the baking time for the miniature buns to 8 minutes on the top rack of the oven.
Wiener Schnitzel
ingredients
- Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons German hot mustard
- 3 eggs
- 2 cups plain dried breadcrumbs
- 1/2 cup canola oil
- 1/2 cup unsalted butter
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Directions
Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.
Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.
To serve, top the wiener schnitzel with the parsley and lemon wedges.
Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.
Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.
To serve, top the wiener schnitzel with the parsley and lemon wedges.
Beer Braised Brisket
ingredients
- One 5-pound beef brisket
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 4 cups low-sodium beef stock
- 4 stalks celery, cut into 1-inch pieces
- 3 large carrots, cut into 1-inch pieces
- 2 bay leaves
- 2 large red onions, cut into 1-inch pieces
- 1 small bundle fresh thyme, tied together with kitchen twine
- One 12-ounce bottle dark German beer
Directions
Preheat the oven to 350 degrees F. Pat the brisket until very dry and sprinkle liberally with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, and then brown the meat well on all sides, 10 to 12 minutes. Transfer to a large plate and set aside.
Combine 1/4 cup of the beef stock, the celery, carrots, bay leaves, onions and thyme in the same Dutch oven and cook until the vegetables have started to brown and soften slightly, 4 to 6 minutes. Pour in the beer, bring to a boil and cook until reduced by half, 2 to 3 minutes. Return the brisket to the Dutch oven, and then pour in the remaining beef stock. The brisket should be at least halfway covered by the liquid.
Cover the pot and transfer to the oven for 3 hours 30 minutes. Remove the lid and cook uncovered for another 30 minutes. Let the brisket rest in the liquid in the pot for 20 minutes before transferring to a cutting board.
To serve, slice the brisket against the grain, place on a platter and ladle some braising liquid on top.
Combine 1/4 cup of the beef stock, the celery, carrots, bay leaves, onions and thyme in the same Dutch oven and cook until the vegetables have started to brown and soften slightly, 4 to 6 minutes. Pour in the beer, bring to a boil and cook until reduced by half, 2 to 3 minutes. Return the brisket to the Dutch oven, and then pour in the remaining beef stock. The brisket should be at least halfway covered by the liquid.
Cover the pot and transfer to the oven for 3 hours 30 minutes. Remove the lid and cook uncovered for another 30 minutes. Let the brisket rest in the liquid in the pot for 20 minutes before transferring to a cutting board.
To serve, slice the brisket against the grain, place on a platter and ladle some braising liquid on top.
Fried Rolled Potato Dumplings (Schupfnudeln) with Orange-Vanilla Sugar
ingredients
- 1 1/2 pounds russet potatoes (3 medium)
- Zest of 3 oranges, finely minced
- 1 cup granulated sugar
- 1 vanilla bean, scraped
- /2 cup all-purpose flour, plus extra for dusting
- 1/2 teaspoon kosher salt
- 1 large egg, beaten
- Vegetable oil, for frying
Directions
Fill a large saucepan with cold water and add the potatoes. Bring to a boil over medium-high heat, and then lower to a simmer and cook until a fork easily pierces through the potatoes, about 30 minutes. Drain in a colander and cool slightly.
While the potatoes are cooling, make the orange-vanilla sugar. Put the orange zest on a microwave-safe paper-towel-lined plate and microwave in 30-second intervals until the zest is dry and almost brittle, 3 to 4 minutes total. Transfer to a food processor with the sugar and vanilla bean and grind until the sugar is slightly powdery with bits of vanilla bean and orange zest throughout. Pour into a large mixing bowl.
When the potatoes are cool enough to handle, peel and cut into 1-inch chunks. Run the potatoes through a ricer into a large mixing bowl, and then stir in the flour, salt and egg. Knead well to form a smooth dough.
Turn out the dough onto a lightly-floured surface and roll into a 10-by-8-inch 1/2-inch-thick rectangle. Cut the dough in half lengthwise using a bench scraper, and then cut across the dough widthwise into 1/2-inch sections to produce 34 rectangles. Roll the rectangles into 6-inch-long dumplings with tapered ends using your hands. Transfer to a parchment-lined flour-dusted baking sheet and let the dumplings rest at room temperature for 15 minutes.
Meanwhile, fill a large Dutch oven with 2 inches of oil and bring to 375 degrees F over medium-high heat. Fry the dumplings in small batches until very golden brown and crispy, 4 to 5 minutes, and then transfer to a paper-towel-lined baking sheet to drain. Toss the hot dumplings in the orange-vanilla sugar to coat and serve immediately.
Cook's Note: Keep the leftover orange-vanilla sugar in an airtight container and use it in place of regular sugar in other desserts.
While the potatoes are cooling, make the orange-vanilla sugar. Put the orange zest on a microwave-safe paper-towel-lined plate and microwave in 30-second intervals until the zest is dry and almost brittle, 3 to 4 minutes total. Transfer to a food processor with the sugar and vanilla bean and grind until the sugar is slightly powdery with bits of vanilla bean and orange zest throughout. Pour into a large mixing bowl.
When the potatoes are cool enough to handle, peel and cut into 1-inch chunks. Run the potatoes through a ricer into a large mixing bowl, and then stir in the flour, salt and egg. Knead well to form a smooth dough.
Turn out the dough onto a lightly-floured surface and roll into a 10-by-8-inch 1/2-inch-thick rectangle. Cut the dough in half lengthwise using a bench scraper, and then cut across the dough widthwise into 1/2-inch sections to produce 34 rectangles. Roll the rectangles into 6-inch-long dumplings with tapered ends using your hands. Transfer to a parchment-lined flour-dusted baking sheet and let the dumplings rest at room temperature for 15 minutes.
Meanwhile, fill a large Dutch oven with 2 inches of oil and bring to 375 degrees F over medium-high heat. Fry the dumplings in small batches until very golden brown and crispy, 4 to 5 minutes, and then transfer to a paper-towel-lined baking sheet to drain. Toss the hot dumplings in the orange-vanilla sugar to coat and serve immediately.
Cook's Note: Keep the leftover orange-vanilla sugar in an airtight container and use it in place of regular sugar in other desserts.
Jaeger Schnitzel
ingredients
GRAVY:
- 8 ounces sliced bacon, cut into 1/4-inch pieces
- 1 yellow onion, chopped into 1/4-inch pieces
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 teaspoon fresh thyme, chopped
- 2 cups beef stock
- 1 tablespoon plus 1 teaspoon all-purpose flour
WIENER SCHNITZEL:
- Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons German hot mustard
- 3 eggs
- 2 cups plain dried breadcrumbs
- 1/2 cup canola oil
- 1/2 cup unsalted butter
- 1/4 cup fresh flat-leaf parsley, roughly chopped, for garnish
Directions
For the gravy: Cook the bacon in a large skillet over medium heat until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat and set aside.
Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms and thyme and cook until the mushrooms are just cooked through, 4 to 6 minutes longer. Stir in 1/4 cup of the beef stock to combine, and then stir in the flour to combine and cook for 2 to 3 minutes. Add the remaining stock and bring to a boil over medium-high heat, and then reduce to a simmer and cook, stirring frequently, until the sauce is thickened to the consistency of gravy, 6 to 8 minutes. Cover and set aside.
For the wiener schnitzel: Place each veal cutlet in between two pieces of plastic wrap. Pound each one using the spiky side of a meat mallet to tenderize it. Lightly season with salt and pepper.
Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.
Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.
To serve, top the wiener sc
Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms and thyme and cook until the mushrooms are just cooked through, 4 to 6 minutes longer. Stir in 1/4 cup of the beef stock to combine, and then stir in the flour to combine and cook for 2 to 3 minutes. Add the remaining stock and bring to a boil over medium-high heat, and then reduce to a simmer and cook, stirring frequently, until the sauce is thickened to the consistency of gravy, 6 to 8 minutes. Cover and set aside.
For the wiener schnitzel: Place each veal cutlet in between two pieces of plastic wrap. Pound each one using the spiky side of a meat mallet to tenderize it. Lightly season with salt and pepper.
Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.
Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.
To serve, top the wiener sc
Duck Meatballs with Cherry Sauce
ingredients
DUCK MEATBALLS:
- 2 duck breasts (about 1 1/4 to 1 1/2 pounds)
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 2 tablespoons plain breadcrumbs
- 2 tablespoons milk
- Kosher salt and freshly ground black pepper
- 1 1/2 teaspoons fresh thyme, chopped
- 1/2 teaspoon dried juniper berries, ground in a spice grinder
- 2 1/2 teaspoons Dijon mustard
CHERRY SAUCE:
- 1 teaspoon fresh thyme, chopped
- 1 large shallot, 1/4-inch dice (about 1/3 cup)
- 1 tablespoon Kirsch, optional
- One 12-ounce bag frozen cherries, thawed and halved, juice reserved
- 1/2 cup cherry jam
- Kosher salt and freshly ground black pepper
- Serving suggestion: spaetzle
- Special equipment: Meat grinder
Directions
For the duck meatballs: Remove the skin from the duck breasts using a sharp chef's knife, and then cut the skin into 1/2-inch strips. Cut the duck breasts into 1-inch chunks, and then transfer to a baking sheet in the freezer for 30 minutes.
Meanwhile, heat a large skillet over medium heat. Cook the duck skin until crispy and most of the fat has been rendered, 14 to 16 minutes, and then remove the skin from the pan and reserve for another use. Pour the rendered fat into a small bowl, leaving about 1 tablespoon in the pan. Add the onions to the skillet and cook until softened, 6 to 8 minutes. Turn off the heat and stir in the breadcrumbs and milk to combine.
Prepare a meat grinder with the finest die. Toss the duck breasts with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the thyme and juniper. Run the seasoned duck through the meat grinder on medium speed into a large mixing bowl, working in batches. Mix in the reserved onion and breadcrumb mixture and the mustard until just combined, being careful not to over-mix.
Spoon out tablespoonfuls of the duck mixture and roll into 24 meatballs. Place the meatballs onto a small baking sheet and refrigerate for 2 hours or up to overnight.
For the cherry sauce: Heat 1 tablespoon of the reserved duck fat in the same large skillet over medium heat. Add the thyme and shallots and cook until softened, 4 to 6 minutes. Stir in the Kirsch, if using, and frozen cherries along with their juice to combine and bring the mixture to a boil. Continue cooking until the liquid is reduced by half, about 15 minutes, and then lower the heat to medium and whisk in the cherry jam. Simmer for 2 minutes longer, and then season with salt and pepper. Cover and set aside.
Heat 2 tablespoons of the reserved duck fat in a large nonstick skillet over medium heat. Add 12 meatballs to the skillet and cook until lightly browned on all sides, turning frequently, 6 to 8 minutes. Transfer the meatballs to a large plate. Heat another 2 tablespoons of the duck fat in the skillet and repeat with the remaining meatballs. The meatballs may not be cooked fully at this point, but will finish cooking in the cherry sauce.
Bring the cherry sauce back to a simmer, uncovered, over medium heat. Stir in the meatballs to combine and cook until warmed through and glazed with the sauce, 1 to 2 minutes. Serve with spaetzle.
Cook's Note: Crispy duck skin is a terrific snack or can add crunch to a salad or other dish.
Meanwhile, heat a large skillet over medium heat. Cook the duck skin until crispy and most of the fat has been rendered, 14 to 16 minutes, and then remove the skin from the pan and reserve for another use. Pour the rendered fat into a small bowl, leaving about 1 tablespoon in the pan. Add the onions to the skillet and cook until softened, 6 to 8 minutes. Turn off the heat and stir in the breadcrumbs and milk to combine.
Prepare a meat grinder with the finest die. Toss the duck breasts with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the thyme and juniper. Run the seasoned duck through the meat grinder on medium speed into a large mixing bowl, working in batches. Mix in the reserved onion and breadcrumb mixture and the mustard until just combined, being careful not to over-mix.
Spoon out tablespoonfuls of the duck mixture and roll into 24 meatballs. Place the meatballs onto a small baking sheet and refrigerate for 2 hours or up to overnight.
For the cherry sauce: Heat 1 tablespoon of the reserved duck fat in the same large skillet over medium heat. Add the thyme and shallots and cook until softened, 4 to 6 minutes. Stir in the Kirsch, if using, and frozen cherries along with their juice to combine and bring the mixture to a boil. Continue cooking until the liquid is reduced by half, about 15 minutes, and then lower the heat to medium and whisk in the cherry jam. Simmer for 2 minutes longer, and then season with salt and pepper. Cover and set aside.
Heat 2 tablespoons of the reserved duck fat in a large nonstick skillet over medium heat. Add 12 meatballs to the skillet and cook until lightly browned on all sides, turning frequently, 6 to 8 minutes. Transfer the meatballs to a large plate. Heat another 2 tablespoons of the duck fat in the skillet and repeat with the remaining meatballs. The meatballs may not be cooked fully at this point, but will finish cooking in the cherry sauce.
Bring the cherry sauce back to a simmer, uncovered, over medium heat. Stir in the meatballs to combine and cook until warmed through and glazed with the sauce, 1 to 2 minutes. Serve with spaetzle.
Cook's Note: Crispy duck skin is a terrific snack or can add crunch to a salad or other dish.
Fried Potatoes with Poached Eggs
ingredients
- 2 pounds russet potatoes (3 to 4 potatoes)
- 8 ounces sliced smoked bacon
- 1/4 cup plus 3 tablespoons white distilled vinegar
- 2 tablespoons German mustard
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola oil
- 1 large red onion, 1/2-inch dice (about 1 cup)
- 6 eggs, at room temperature
- 1/4 cup sliced fresh chives
Directions
Fill a large saucepan with cold water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until a fork pierces through the potatoes with a bit of resistance, about 20 minutes. The potatoes should only be par-boiled at this point. Drain, transfer to a small baking sheet, and freeze for 1 hour.
Meanwhile, make the vinaigrette for the potatoes. Cook the bacon in a large cast-iron skillet until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside.
Whisk together 3 tablespoons of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until emulsified. Season with salt and pepper.
Remove the potatoes from the freezer and cut into 1/2-inch cubes.
Preheat the oven to 400 degrees F. Pour about 1 1/2 inches of water and the remaining white distilled vinegar into a large straight-sided skillet and bring to a slow simmer.
Meanwhile, heat 3 tablespoons of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, 4 to 6 minutes, and then add the potatoes. Season liberally with salt and black pepper and saute until the potatoes are just cooked through, stirring frequently, 4 to 6 minutes. Turn the heat to medium high and continue cooking until the potatoes are browned and crispy, stirring frequently, 6 to 8 minutes longer. Transfer the potatoes into the oven while you poach the eggs.
Crack the eggs one at a time into a cup, and then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper.
Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.
Meanwhile, make the vinaigrette for the potatoes. Cook the bacon in a large cast-iron skillet until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside.
Whisk together 3 tablespoons of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until emulsified. Season with salt and pepper.
Remove the potatoes from the freezer and cut into 1/2-inch cubes.
Preheat the oven to 400 degrees F. Pour about 1 1/2 inches of water and the remaining white distilled vinegar into a large straight-sided skillet and bring to a slow simmer.
Meanwhile, heat 3 tablespoons of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, 4 to 6 minutes, and then add the potatoes. Season liberally with salt and black pepper and saute until the potatoes are just cooked through, stirring frequently, 4 to 6 minutes. Turn the heat to medium high and continue cooking until the potatoes are browned and crispy, stirring frequently, 6 to 8 minutes longer. Transfer the potatoes into the oven while you poach the eggs.
Crack the eggs one at a time into a cup, and then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper.
Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.
Mustard Brined Pork Loin with Sauteed Brussels Sprouts
ingredients
- 1/2 cup kosher salt, plus more for seasoning
- 1/3 cup light brown sugar
- 2 tablespoons mustard powder
- 1 tablespoon whole black peppercorns, plus freshly ground pepper for seasoning
- 2 bay leaves
- One 3-pound pork loin
- 2 tablespoons canola oil
- 1 cup chicken stock
- 4 tablespoons unsalted butter, cold, cut into 4 pieces
- 1 tablespoon German mustard or Dijon mustard
BRUSSELS SPROUTS:
- 1 1/2 pounds Brussels sprouts, bottoms trimmed
- 2 shallots, thinly sliced
- Kosher salt and freshly ground black pepper
- Prepared German dumplings, for serving
Directions
For the pork loin: Combine 2 quarts water, the salt, brown sugar, mustard powder, peppercorns and bay leaves in a large mixing bowl and stir until the salt, sugar and mustard powder have completely dissolved. Place a large resealable plastic bag into a bowl and then pour the brine into the bag. Submerge the pork in the brine, seal the bag and refrigerate for at least 4 hours and no longer than 6 hours.
Preheat the oven to 350 degrees F. Remove the pork from the brine, pat it dry and sprinkle it liberally with salt and pepper.
Heat the oil in a large ovenproof skillet over medium-high heat and brown the pork loin on all sides, about 8 minutes total. Turn off the heat and remove and discard any excess fat from the pan with a spoon. Roast the pork until a thermometer inserted into the center reads 140 degrees F, 35 to 45 minutes. Transfer to a board and let rest for 20 minutes.
Meanwhile, make the pan sauce. Pour out the fat from the skillet and reserve, and then heat the skillet over medium-high heat. Pour in the stock, scraping off any browned bits on the bottom using a whisk. Cook until the stock has reduced by half, 2 to 4 minutes, and then turn the heat down to low and whisk in the butter one piece at a time. Whisk in the mustard and season with salt and pepper. Transfer the sauce to a small saucepan and cover to keep warm.
For the brussels sprouts: Thinly slice the Brussels sprouts using a Japanese or French mandolin or a sharp knife. Wipe out the skillet used for the pan sauce and heat 3 tablespoons of the reserved pork fat over medium-high heat. Add the shallots and cook until slightly softened and lightly browned, 2 to 3 minutes, and then add the sprouts and sprinkle liberally with salt and pepper. Cook until the sprouts are tender yet crisp and starting to brown slightly, 3 to 5 minutes.
To serve, thinly slice the pork and place on a platter. Spoon the pan sauce on top and serve with the Brussels sprouts, German dumplings, and remaining pan sauce on the side
Preheat the oven to 350 degrees F. Remove the pork from the brine, pat it dry and sprinkle it liberally with salt and pepper.
Heat the oil in a large ovenproof skillet over medium-high heat and brown the pork loin on all sides, about 8 minutes total. Turn off the heat and remove and discard any excess fat from the pan with a spoon. Roast the pork until a thermometer inserted into the center reads 140 degrees F, 35 to 45 minutes. Transfer to a board and let rest for 20 minutes.
Meanwhile, make the pan sauce. Pour out the fat from the skillet and reserve, and then heat the skillet over medium-high heat. Pour in the stock, scraping off any browned bits on the bottom using a whisk. Cook until the stock has reduced by half, 2 to 4 minutes, and then turn the heat down to low and whisk in the butter one piece at a time. Whisk in the mustard and season with salt and pepper. Transfer the sauce to a small saucepan and cover to keep warm.
For the brussels sprouts: Thinly slice the Brussels sprouts using a Japanese or French mandolin or a sharp knife. Wipe out the skillet used for the pan sauce and heat 3 tablespoons of the reserved pork fat over medium-high heat. Add the shallots and cook until slightly softened and lightly browned, 2 to 3 minutes, and then add the sprouts and sprinkle liberally with salt and pepper. Cook until the sprouts are tender yet crisp and starting to brown slightly, 3 to 5 minutes.
To serve, thinly slice the pork and place on a platter. Spoon the pan sauce on top and serve with the Brussels sprouts, German dumplings, and remaining pan sauce on the side
German-Style Creamed Spinach
ingredients
- Two 10-ounce boxes frozen spinach, thawed
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- Kosher salt and freshly ground pepper
- 1 1/2 cups heavy cream
- 1/8 teaspoon freshly grated nutmeg
- 2 cups grated aged Gouda cheese
Directions
Strain the thawed spinach through a colander, and then wrap in a kitchen towel and squeeze out as much liquid as possible.
Melt the butter in a large straight-sided skillet over medium heat. Cook the onions until softened, 6 to 8 minutes, and then season with salt and pepper.
Add the cream and nutmeg and cook until the cream is reduced by half, 2 to 3 minutes. Stir in the cheese until melted, and then mix in the spinach to combine. Cover and cook over medium-low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper. Transfer to a bowl and serve immediately
Melt the butter in a large straight-sided skillet over medium heat. Cook the onions until softened, 6 to 8 minutes, and then season with salt and pepper.
Add the cream and nutmeg and cook until the cream is reduced by half, 2 to 3 minutes. Stir in the cheese until melted, and then mix in the spinach to combine. Cover and cook over medium-low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper. Transfer to a bowl and serve immediately
Roasted White Asparagus with Sauerkraut Hollandaise and Toasted Pumpernickel Breadcrumbs
ingredients
- 2 slices day-old pumpernickel bread, crusts removed, cut into 1-inch cubes
- 1 tablespoon unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 4 tablespoons juice from prepared sauerkraut
- 4 egg yolks, at room-temperature
- 1/2 cup unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 2 bunches jumbo white asparagus (about 1 1/2 pounds), woody ends removed, thin skin peeled
- 1 tablespoon vegetable oil
Directions
For the pumpernickel breadcrumbs: Preheat the oven to 375 degrees F. Pulse the bread in a food processor several times to produce fine crumbs. Transfer the breadcrumbs to a baking sheet, pour the melted butter on top and toss to coat. Season liberally with salt and pepper, and then bake until lightly toasted and crispy, 12 to 15 minutes. Set aside to cool.
For the hollandaise and asparagus: Bring about 1 inch water to a boil over medium heat. Beat the sauerkraut juice and egg yolks in a medium heatproof bowl until foamy and light, about 30 seconds, and then set the bowl over the water, making sure it doesn't touch the water, and slowly whisk in the butter 1 tablespoon at a time. Continue whisking over the heat until all of the butter has been added and the hollandaise is thick and creamy, 8 to 10 minutes total. Remove from the heat, season with salt and pepper, and cover with plastic wrap and set aside.
Increase the oven temperature to 450 degrees F. Place the asparagus on a baking sheet, add the vegetable oil and toss to coat. Sprinkle liberally with salt and pepper, and then roast until the asparagus are tender and starting to brown on the edges, 14 to 16 minutes.
To serve, spoon the sauerkraut hollandaise over the asparagus and top with the pumpernickel breadcrumbs
For the hollandaise and asparagus: Bring about 1 inch water to a boil over medium heat. Beat the sauerkraut juice and egg yolks in a medium heatproof bowl until foamy and light, about 30 seconds, and then set the bowl over the water, making sure it doesn't touch the water, and slowly whisk in the butter 1 tablespoon at a time. Continue whisking over the heat until all of the butter has been added and the hollandaise is thick and creamy, 8 to 10 minutes total. Remove from the heat, season with salt and pepper, and cover with plastic wrap and set aside.
Increase the oven temperature to 450 degrees F. Place the asparagus on a baking sheet, add the vegetable oil and toss to coat. Sprinkle liberally with salt and pepper, and then roast until the asparagus are tender and starting to brown on the edges, 14 to 16 minutes.
To serve, spoon the sauerkraut hollandaise over the asparagus and top with the pumpernickel breadcrumbs
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