We celebrated my Dad’s birthday on Sunday with his favorite meal of roast pork, potato pancakes – Kartoffelpuffers to be precise – and sauerkraut.
German Potato Pancakes (Kartoffelpuffer) – makes 16
Betty Crocker International Cookbook
4 medium potatoes
2 eggs, beaten
1 small onion, finely chopped
1/4 cup flour
1 t. salt
1/4 butter or oil
Shred enough potatoes to measure 4 cups; drain. Mix potatoes, eggs, onion, flour and salt. Heat 2 T. of fat in skillet on medium heat until hot. Pour in about 1/4 cup batter for each pancake. Flatten each with spatula into pancake about 4 inches in diameter.
Cook pancakes until gold brown, about 2 minutes on each side. Keep warm in oven. Repeat with remaining batter. Add more oil/butter if needed.
We have been making this soup for years whenever we have left over ham and a ham bone. It always tastes better the next day.
Senate Bean Soup
Soup Suppers, Arthur Schwartz
1 lb. dried white beans, rinsed and picked over
1 small ham hock (we usually use the left over bone from a ham)
3 quarts water
1 large onion
6 to 8 celery ribs, finely chopped
3 large garlic cloves, coarsely chopped
1 medium potato, peeled and cut into 1/4 inch cubes
1 1/2 to 2 teaspoons salt
1/2 teaspoon ground pepper
1/4 cup chopped parsley leaves
Soak the rinsed beans overnight in cold water to cover by several inches. (we usually skip this as we aren’t thinking that much ahead. Just a couple of hours soak helps though if you have time).
In a 5 to 6 quart pot, combine the drained beans, ham hock, and water. Cover and bring to a boil; adjust the heat, partially cover, and simmer briskly until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
Stir in the onion, celery, garlic, potato, salt and pepper. Keep at a steady simmer another hour, stirring occasionally, until the beans are very tender and the soup is very thick.
Remove the ham hock and, if desired, strip the meat off the bones and put into soup. (we usually add more left over ham if we have it)
We started getting a weekly CSA from Fresh Fork three weeks ago. They added a stop at UH this year which makes it very convenient. Every Friday I walk out to the parking lot and I get two large bags of good stuff plus they sell other additional items there as well. We have been happy with everything so far and have been eating very well with all the vegetables that we get here as well as from our garden that keeps producing. In this weeks bounty: 2 pork chops (I bought two additional ones), 2 lbs. spelt berries, spinach, bok choy, swiss chard, beets, carrots, snow peas, nappa cabbage, dozen eggs, 2 different kinds of lettuce, red bulb green onions, and snow peas. I also bought some black raspberries that they had for sale.
We had a nice dinner last night that consisted of most everything in this batch: Grilled Teriyaki pork chops, fresh peas with mint, sauteed swiss chard, and steamed rice with parsley, basil and mint. Yeay summer.
Mix salt and spices together and rub well into ribs.
Pre-Heat gas grill for 15 minutes. (Only use one burner on medium or low-medium heat)
Place ribs away from heat source (over unlit burner on grill). Temp should be 300 degrees. (hold hand over cooking ribs with little discomfort)
Turn ribs every 30 minutes.
After 2-6 hours, ribs will have lost much of their fat and developed an unquestionably “cooked” look. Just before eating, raise heat to high and brown ribs on both sides. Watch constantly and turn frequently to avoid burning. Browning should take 10 minutes.
We usually bake in a 250 degree oven for many hours first and then put on the grill at the very end.
Combine first seven ingredients in a small bowl, stirring well.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of plastic wrap; flatten each peace to ¾ inch thickness using a meat mallet or rolling pin.. Dredge each pork piece in flour.
Heat 3 t olive oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 ½ minutes on each side or until browned. Remove from pan.
Add 1 t oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.