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.
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 1/2 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried sage
1 quart beef stock
2 cups tomato sauce
Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.
In stock pot, place
1 T olive oil
1 T butter
4 – 6 large celery stalks, sliced
2 cloves garlic, chopped
Braise slowly, stirring often for 15-20 minutes.
Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc. Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste. Cook slowly for 30-45 minutes to blend flavors. Puree in batches and add
1. Heat oil in large saucepan over medium heat. Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth). Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous. Top with yogurt cilantro.
4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
3 t. salt
1 t. pepper
1 T. sugar
Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones. This takes about 2 ¼ hours. Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender. Stir occasionally. Add chicken, boned and seasonings.