Hot German Potato Salad

I made some delicious Hot German Potato Salad to go with our roast pork tonight.  I forgot to take a picture, I'll get a picture when we have the leftovers  :)  We really enjoyed it, I don't know why I don't make it more often?


Hot German Potato Salad
serves 4
about 1 1/2 lbs of potatoes
3 slices bacon
1/3 c onion(I used chives this time)
1 T corn starch
1 T sugar
1 t salt
pinch of celery seed
1/2 c water
1/4 c vinegar

Now, traditionally the potatoes should be cooked in their skins and then sliced.  I don't like handling hot potatoes (and ours are really old this time of year) so I peeled them and cubed them (cubes are sturdier than rounds).  Boil potatoes until tender.

Meanwhile, fry bacon until crisp.  Remove and chop for later.  If using raw onions (I usually use dried) saute in bacon fat until soft.  Into bacon yumminess (aka fat) stir in cornstarch, salt, celery, and sugar.  Add a little butter if the bacon didn't render enough.  Carefully pour in water and vinegar (keep face away from pot).  Stir until thick. 

Drain potatoes, peel and slice if necessary.  Pour potatoes into sauce, add bacon and stir gently to coat.  Yum!

Parmesan Oven Fries

I was suggesting these fries to some friends online, so I thought I'd share the recipe to all of you here.

Parmesan Oven Fries

enough potatoes
1/3 c oil
2T corn starch
1/3 c Parmesan cheese (I use the stuff in the can)
1/4 tsp garlic powder and paprika

Peel and cut up potatoes, into fries or pieces.  Mix everything else together and stir in potatoes to coat.  Pour into roasting pan or lined cookie sheet.

Bake 375F for 1 hour

Recipes

Here's a few new recipes to share.  I'm sorry I forgot to take pictures.  I'll try to remember the next time I make these.

First recipe is a link.  I know I've mentioned this recipe before, but the loin roast recipe over at Like Mother, Like Daughter is absolutely delicious.  It's the recipe I used this year for Daddy's birthday.

Have you seen the new flavoured Philly Cream Cheese tubs?  I picked up the herb and garlic one last grocery day and came up with these potatoes.  They are like my Company Potato recipe.

Easy, Fancy Mashed Potatoes
12 large potatoes, peeled and cooked
1 c lite sour cream (5%)
1 pkg (270g) flavoured cream cheese
3 T butter, softened
1/2 c mozzarella cheese (to make it stringy)
sprinkle of cheddar (for topping)
Cook and rice potatoes.  Have all other ingredients at room temperature for easy mixing.  Combine everything (except cheddar) and mix well.  Spoon into a greased casserole dish.  Sprinkle with cheddar.  Bake 350F for 30 minutes or until hot.

I had some boneless chicken breasts the other day and nothing to do with them.  So this is what I tried and it was yummy.

Parmesan Chicken Breasts
4 boneless, skinless chicken breasts halves
1 c mayonnaise
1/2 c Parmesan cheese
1/2 t pepper
1 t garlic powder
Mix everything together and spoon over top the chicken breasts.  Bake 375F for 45 minutes.

Here's another yummy soup.  It works with canned tomatoes or fresh.
Tomato Potato Soup
1 T butter
2 T oil
2 large onions, chopped
4 c peeled and cubed potatoes
1 c each celery and carrots, chopped
2 garlic, minced
1/2 t thyme
1 (14.5oz) can tomatoes
1 c chicken broth
2 c milk
1 1/2 T cornstarch (dissolve in a little water)


Cook onions in butter/oil until nice and golden brown.  Add vegetables, thyme and stock.  Simmer until vegetables are tender.  Add milk  and cornstarch.  Stir over low heat until soup thickens.

Recipes for the Week

I love Julia Child. I received her Mastering the Art of French Cooking from my sweetie (I think he had ulterior motives). My favourite French Onion Soup is based on Julia’s, but I leave out the booze (of course) and use homemade chicken stock. Last week I made the Casserole-Roasted Pork. It was delicious!!! I’ll share the recipe with you here because it is more a method than an actual recipe. Julia suggests marinating the pork first but I didn’t get it thawed in time.
Casserole-roasted Pork
3lb boneless shoulder roast
1 onion, sliced
1 carrot, sliced
2 garlic
1 T parsley
1 bay leaf
¼ t thyme
½ c stock
Dry roast and brown on all sides. Put 2T of fat in casserole and cover and cook vegetables and herbs for 10 minutes. Put meat in casserole (fat side up). Season with s&p if not marinated. Cover and bake in 325F oven for about 2 hours, or until meat thermometer reads 170F. Baste meat a couple of times. Makes delicious gravy.
This would be really yummy with roasted potatoes.
Roast Chicken and Dressing
chicken any size -don’t forget to remove inside bits
soft butter
s&p
Rinse bird and dry well. Place on roasting pan, stuff, tie legs closed and rub with soft butter. Sprinkle with salt & pepper. Roast at 325F for about 30 min/pound or until 175F.
Dressing -4-5 lb bird, double as needed
¼ c butter 3 T parsley
½ t sage 2 eggs
½ c milk 1 onion, chopped fine
2 celery, chopped fine
½ loaf bread, cubed
salt & pepper
Colin is always happy when I have enough leftover chicken to make chicken a la king. I’ll give you the from scratch version, but I often use leftover chicken instead.
Chicken A La King
3-4 lbs chicken (I use boneless)
1 onion 2 whole cloves
1 ½ t salt
Cover with boiling water and simmer until tender. Dice chicken (needs 3 cups) and strain broth.
In a large saucepan (I use non-stick), melt butter and cook relish until tender. Add 5 T corn starch and cook a little bit. Add 1 ½ c stock and cook until nice and thick. Add ¾ c milk or cream, 1 egg and the diced chicken.
Cookie making happens on a fairly regular basis in our house. Most of my recipes make at least 5 dozen. Any less and there is no real point, they get eaten too quickly. Here’s Colin’s favourite chocolate chip recipe. This is one of my favourites too, it makes 11 dozen so they last for a while.
Chocolate Chip Cookies
4 c brown sugar 4 eggs
4 T hot water 2 c butter
1 ½ t vanilla 6 ½ c flour
3 t bk soda ½ t salt
3 c chocolate chips (sometimes I add Skor bits too)
Drop onto lined cookie sheets and bake 375F for 10 minutes. Do not over bake.
We didn’t get a chance to make Poor Knights this week. We were pickling beets and didn’t have stove top room. I’ll share the recipe anyway, it’s yummy.
Poor Knights or Arme Ritter
3 eggs, separated 2 c milk
2 T water breadcrumbs
8-10 slices of bread
butter for frying cinnamon and sugar to top
Lightly beat egg whites with water. Beat the yolks and milk together. Dip bread into custard. Then carefully dip into egg whites. Coat with breadcrumbs on both sides. Fry slowly in butter. Sprinkle with cinnamon and sugar.
A nice variation on French Toast.

Recipes

A friend of mine was asking for an easy sourdough recipe, so I thought I'd share it for everyone.

Starter
Put the following in a non-metal container:
1 c milk, 1 c flour and 1 T yeast
Let stand (I cover with tea towel) for 48 hours, until it bubbles and becomes sour.  Put into a cover container with expansion room and store in the fridge.  You should use it every week.  Every time you use it, feed the starter equal quantities of flour and milk.  Then let stand in a warm place for 24 hours.
Of course, you can just multiply the starter amounts if you think this won't be enough.
Easy peasy.  You can also through your starter in the freezer if you are going to be away for a while.  Just thaw and let stand in a warm place for 24 hours.

Now what?

Sourdough Pancakes
1/2c starter                                 2 c milk
2 c flour                                         2 eggs
2 T sugar                                        1 t salt
1 t baking soda
Blend starter, milk and flour and let sit on counter overnight.  Then add everything else in the morning.  Mix well, but don't beat.

Sourdough Biscuits
1 1/2 c flour                            2 t baking powder
1/4 t baking soda                  1/2 t salt
1/4 c butter                             1 c starter
Cut butter into dry ingredients.  Mix in starter.  Mix well and knead till smooth.  Roll out 1/2 inch thick.  Cut out with a 3 inch round cutter.  Place on greased 9-inch square pan.  Brush with melted butter.  Let rise 1 hour.
Bake 425F for 20 minutes

Sourdough Bread
makes 1 loaf
1/2 c water                                     2 T sugar
1 T yeast                                          1 c starter
1 egg                                                 1 t salt
1 T oil                                                2 3/4 c flour
You'll notice this recipe uses a bit of yeast on top of the sourdough starter, this is to keep the rising time short.  If you have lots of time, leave out the yeast and let the bread rise in its own good time.  The flavour will be amazing.
If making the recipe as written, let the dough rise 1 1/2 -2 hours.  Then shape and put into greased bread pan.  Let rise again 1 1/2 hours till double.
Bake 350F for 30 minutes.

and now for ultimate sourdough yumminess

Sourdough Cinnamon Buns
1/3 c butter                                                1 c brown sugar
1 1/2 t cinnamon                                     1 1/2 c flour
2 t sugar                                                       2 t baking powder
1/2 t baking soda                                      1 1/2 c starter
1/3 c oil
Mix the brown sugar, butter, and cinnamon together and set aside.
This recipe doesn't need the first rise.  So after making the dough, roll it out about 12 x 9.  The thinner you make it the more rounds your buns will have.  Spread the dough with the butter mixture.  Roll up from wide end.  Slice into 1-inch pieces.  Place in a greased baking pan.
Bake 400F for 20 minutes.  Invert on serving plate carefully, sugar will be molten.   Makes 12.


Now that the nice weather is back (i.e., cool) it's time to start making cozy food.  Today I made some French onion soup and macaroni and cheese.  Both are easy and I thought I'd share the recipes.


French Onion Soup
5 cups thinly sliced onions                  1t salt
3T butter                                                      1/4 t sugar
1T oil                                                             3T corn starch
2qt chicken broth, I make my own in the crockpot after roasting a chicken -easy
Cook onions slowly with butter and oil.  Cover for 15 minutes on low.  Remove lid and turn up to medium.  Add sugar and salt.  Cook and stir until onions are golden brown, about 30-40 minutes.  Time spent here will improve the flavour.  Sprinkle on cornstarch and cook a couple of minutes.  Add onions to hot stock.  Simmer, partially covered, for 30-40 minutes.
In oven-proof bowl, add some croutons or toast and pour in soup.  Top with nice layer of mozzarella or Parmesan or Swiss.  Broil until cheese is melted.

I usually baggie up the leftover soup (minus croutons and cheese) and keep it in the freezer, it reheats well.


Macaroni and Cheese
1c macaroni, cooked till tender
3T butter                                   3/4 t salt
3T cornstarch                          2 c milk, any kind we usually use 2%
1/4 t dry mustard                  2 c grated cheese, we use cheddar
Melt butter and cornstarch and mustard for a few minutes.  Pour in milk and stir until fairly thick.  Stir in cheese until melted.  Drain macaroni and pour into cheese sauce.  Pour everything into a greased 1 1/2 qt casserole.
Bake 400F for 20 minutes.  You can top with buttered crumbs but I don't usually.

Scalloped Potatoes and other sides

I love scalloped potatoes but I have a hard time getting the potatoes to cook sometimes.  I found a great hint in my old Kate Aitken's cook book.  Peel and slice as many potatoes as you need, then cover them with boiling water and cover.  Let cool and then drain and proceed.  Whenever I do this my potatoes turn out perfectly.  I usually use a 2-2 1/2 qt Corning-ware baking dish.  I like the oval ones because I want as much crunchy top as possible.  This recipe makes any size, just increase the milk/cornstarch for more.

Scalloped Potatoes
enough peeled and thinly sliced potatoes, par boiled if you have the time
finely sliced/minced onions, optional
cheese, optional
1/4 c butter
1/4 c cornstarch or flour
1 t dry mustard
1 t salt
1/2 t pepper
3 c milk

In a saucepan, melt butter and add cornstarch, mustard, salt and pepper.  Stir for a minute or so.  Slowly add in milk and stir until nice and thick.  For garlic potatoes, preheat milk with a clove of garlic.  Remove garlic before adding to butter mixture.

Pour a bit of sauce into a buttered casserole.  Place a layer of potatoes, onions and cheese and then a layer of sauce.  Make sure to end with a layer of sauce.  Also, make sure your sauce doesn't come past an inch from the top of the casserole or you'll have a mess in the oven.

Bake 350  for 1 1/2 hours.


Maple Glazed Carrots
serves 6
2 lbs carrots, peeled and sliced
1/2 c chicken stock
1/4 c maple syrup
1 T butter

Add everything to a saucepan and cook, covered, over medium heat until carrots are crisp-tender.  Uncover and turn up heat.  Cook on high for another 10 minutes to glaze.

New Year's Recipes -Part Two

Chocolate Cheesecake

This is the best cheesecake, even my Grandpa who didn't liked chocolate like my cheesecake  :)

crust: 11/4 c graham cracker crumbs
           1/3 c butter/margarine, melted
           1/4 c white sugar
Mix and press into the bottom and sides of a 10 inch springform pan.  Bake 350F for 10 minutes.  Cool completely.

cake:
500g cream cheese, at room temperature
1 c white sugar
1/4 c cold water
6 oz semi-sweet chocolate
1 envelope gelatin powder
1 c whipping cream, whipped

I usually whip the cream first, in my Kitchenaid stand mixer.  I then put it in the fridge till later.  Beat the cheese until smooth.  Add sugar and melted chocolate melt chocolate very carefully and stop before you think it's done, burnt chocolate will ruin everything!  Sprinkle gelatin powder over cold water in small saucepan.  Let stand 5 min.  Stir over low heat to dissolve.  Blend into cheese mixture.  Fold gently into whipped cream.  Pour into prepared pan and chill for at least 3 hours, I usually do it overnight.  Don't be tempted to cut the pieces too big, it is a fairly rich cheesecake.

Vegetable Gratin

you can use just about any vegetable.  I used a mixture of broccoli, cauliflower and carrot.  I thawed the bag first, but didn't cook them.  If using fresh vegetables, cook al dente  first.

Bechamel Sauce:  don't panic it's easy
2 T butter
3 T flour
2 c hot milk
salt and pepper and a pinch of nutmeg

Melt butter in saucepan.  Add flour and seasonings and cook over medium heat, stirring, for about 2 minutes.  Remove from heat and pour in milk.  Whisk all together.  Bring to a boil, whisking continually.  Stir until medium thick.

Gratin:
fold 1/3 cup cheese (I used cheddar) into bechemel sauce.  Don't be tempted to add a lot extra or it could look oily after baking.

Spread a thin layer of sauce in the bottom of a greased, shallow baking dish.  Arrange about 3 cups of vegetables over sauce.  Spoon over remaining sauce and sprinkle another 1/4 cup of cheese.
Bake 425F for 20-25 minutes, serves 5-6

Yumm

Supper New Year's day went really well and tasted delicious.  Here's a couple recipes:

Boeuf Bourguignon

6 slices bacon
4 lb stew beef, dried
2T butter
2 large carrots, quartered
3T flour
2 large onions, chopped
2T tomato paste
2c good red wine -I used a Cabernet Sauvignon
2c beef stock
1/2 t thyme
1/2 t parsley
1/2 t rosemary
2 bay leaves
salt and pepper

Cook bacon until crisp.  Drain fat and reserve (save bacon for sandwiches).  Return a bit of bacon fat to pan.  Heat till very hot.  Brown the stew beef, a little at a time, adding more bacon fat as required.  I used my 12 inch deep skillet and removed beef to dutch oven as they were done.

Reduce heat and add butter.  Saute, covered, onions and carrots until onions are soft and translucent.  Add garlic and cook briefly.  Sprinkle with flour and scrape any bits from the bottom of the pan.  Add everything else.  Bring to a boil and let thicken a bit.  Pour over meat and gently stir to combine.  If meat isn't covered, add a bit of beef stock.   Cover dutch oven and bake for 1 1/2-2 hours at 350F.  Until meat is tender.

If you make this a day ahead of time.  Reheat at 350F for 30 minutes.

I actually thought to take a picture of the finished product.  Here it is in one of my favourite Christmas presents.  My Mom got me a Kitchen Aid 5.??qt, dutch oven.  It's ceramic on cast iron.  Weights a TON but it will be beautiful for cooking with.

Freezer Potato Casserole

5lb potatoes, peeled and boiled
8 oz cream cheese
1/4t garlic powder
1t salt
1/4 c chives, I used dried from the store
shredded cheddar to suit

Mash everything together and put into freezer containers that suit the size of your family.  When ready, thaw and pour into a greased casserole dish.  Bake 375F for 30-40 min.

It was so wonderful to have all the cooking done ahead of time.  We only have a kitchen, so I can't hide dirty dishes while people eat in the dining room.  It was nice to have all the extra dishes washed and put away and not have to be scrambling to get it all done before the guests arrived.  Made for a much calmer day.  Now that I have a smaller home, the cook ahead meals really make sense.  Besides, things like stew just get better the next day!