German Potato Pancakes

 2 lbs Russet potatoes

3 beaten eggs

1 white onion

1 tsp sea salt

1/2 cup potato starch

canola oil

 

1.  Make sure to peel and grate the potatoes and onion and put in a strainer .  Allow them to rest about 10 minutes or use a paper towel. 

2.  Move the mixture of potatoes and onions in a bowl and add in the salt and beaten eggs.  Mix in the potato starch. 

3.  Heat a skillet with canola oil, about half cup.  Take a mixing scoop and shape a small disk, approx 3 inches in diameter, and flatten it.  Plop 3/4 of the pancakes into the oil at a time.

4.  Cook for a few minutes, until golden brown and then flip it to cook on the other side, about 3 minutes on each side.  You may need to add a little more oil in between batches.

5.  Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel to help drain some of the oil.  Serve warm or enjoy plain with applesauce.

German Stuffed Tomatoes

 8 large tomatoes

16 oz cottage cheese

1 tsp lemon juice

4 leaves of fresh basil

1 1/2 tsp chopped fresh chives

2 tsp chopped fresh parsley

2 tsp chopped fresh dill

1-2 Tbsp buttermilk

2 cloves diced garlic

1/2 Tbsp salt

Wash the tomatoes thorougly.  Cut the top off the tomatoes.  Remove the inside flesh of the tomato out with a grapefruit spoon or knife.  Place the flesh in a colander to drain.  Once you have washed your herbs, remove the leaves and finely cut them with a knife or herb scissors.  Add the herbs and garlic to the cottage cheese.  Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth  Now add the drained tomatoes and mix again.  Fill the tomatoes with the herb cheese mixture and place them on a serving plate,

Note:  If you have any of the stuffing left, serve it as  dip with potato chips as an appetizer.

Recipe: the oma way

German Tomato Salad

 8 fresh tomatoes

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 cu diced onions or shallots

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh oregano or basil (optional)

1 1/2 tsp salt

1 tsp ground pepper

2 tsp sugar

 

Wash the tomatoes and take the core out.  Cut each tomato first into half adn then into thin slices.  Place the tomatoes in a salad bowl.  Chop the herbs with a food mill or a knife.  Peel the onion adn chop or dice.

In a separate bowl, mix the oil, vinegar, salt, pepper, and sugar using a whisk.  Add the prepared herbs and onions to the liquid mix and stir.  Pour the dressing over the tomatoes and toss.

Recipe: the oma way

German Cucumber Salad (Kurkensalat)

 1 large or 2 small cucumbers

6 Tbsp whipping cream

3 Tbsp sunflower oil or vegetable oil

1 1/2 Tbsp white wine vinegar

2 Tbsp sugar

2 Tbsp chopped dill

4 Tbsp chives

splash of lemon juice

1 tsp salt

1/2 tsp black pepper

Peel the cucumber. Use a mandolin slicer and cut the cucumber into fine, thin slices.  Place slices in a colander to drain our any water for a few minutes.  

In a separate bowl, combine the oil, vinegar, whipping cream, lemon juice, salt, pepper, and sugar.  Mix thoroughly.  Cut your washed dill and chives.  Add the herbs to the dressing and mix again.  Pour the dressing over the cucumbers and mix.

Serves 4

Recipe:  the oma way

Thick and Beefy Danish Goulash

 2 lbs steak, cubed ( stew meat works great)

salt and pepper

1 medium onion, chopped or diced

1 package dry onion soup mix

3-4 cups beef broth

1 Tbsp paprika

1-2 tsp Worcestershire sauce

1 tsp soy sauce 

4-5 carrots, peeled and cut (or about 1-2 cups of baby carrots)

1/4 cup cornstarch

1/3 cup water

8 cups mashed potatoes

1.  Braise beef in a skillet with oil until just brown on all sides.

2.  Remove beef from skillet and set aside.

3.  Add onions to skillet and saute until onions become clear and tender.

4.  Transfer beef and onions to a large pot and add onion soup mix, beef broth, paprika, Worcestershire, and dark soy sauce.

5.  Bring to a boil, then simmer for about an hour.  If you want the beef to be really tender simmer for even longer.

6.  About 20 minutes before serving, add carrots and simmer until ready to serve.

7.  Right before serving, add cornstarch to water and stir until smooth.

8.  Slowly stir cornstarch mixture into the goulash until reaching desired consistency ( you want it to be like a thin gravy consistency).  Add beef broth to thin out or more cornstarch to thicken.

9.  Add salt and pepper to taste before serving.  Serve over mashed potatoes, rice or toast.

 

Note:  You a also throw everything in a crock pot and cook on low for 4-6 hours.

Goulash

 butter

3 onions, chopped

3 garlic cloves, minced

1 1/2 tsp caraway seeds

3 1/2 tsp paprika

1 1/2 tsp tomato paste

3 cups chicken stock

2 lbs stew meat

3 cups water

bay leaf

dash of Margerum

salt

 

Saute onion and garlic in butter in a large skillet or Dutch oven. Add the rest of the ingredients until a rolling boil.  Simmer for hours until meat is ready. Remove bay leaf and Serve with potato dumplings and German Red Cabbage.

Recipe:  Farmers Country Kitchen

Potato Dumplings

 2 eggs, beaten

3 Tbsp butter

1/3 cup heavy whipping cream

2 potatoes, cooked and mashed

3 cups flour 

Mix together.  The dough will be sticky, mix by hand.  (Add a little flour at a time).  Make into a loaf.  

Boil water in a large pot.  Cook for 35 minutes in water. Cut into slices and Serve with Goulash adn German Red Cabbage.

Recipe:  Farmers Country Kitchen

German Red Cabbage

 1 onion, chopped

1 apple, chopped

small red cabbage, chopped

1/4 cup apple cider vinegar

3 Tbsp red current jelly

1/2 cup red wine or red wine vinegar

1 bay leaf

2 cloves garlic 

In a skillet saute onion and apple together.  Add red cabbage and saute.  Add the rest of the ingredients and let simmer for 30 minutes.  Serve with potato dumpling and goulash.

Recipe: Farmers Country Kitchen

Apple Strudel

 1/4 cup + 1 1/2 Tbsp warm water (80 degrees)

1 3/4 Tbsp sunflower oil

1/2 tsp vinegar

1/8 tsp salt

1 cup flour + 2 1/2 Tbsp

Mix together by hand.  Knead for 10 minutes.  Set in an oil lined bowl to rest for 1 hour.

Filling:

1/2 cup sugar

1/4 cup walnut or pecans

1/3 cup raisins

1/2 tsp lemon zest

1 tsp cinnamon

2-3 granny smith apples

 

Roll out the dough on a cloth to a large circle and very thin.

2 Tbsp melted butter

1 Tbsp breadcrumbs

Brush on melted butter onto dough circle.  Sprinkle on breadcrumbs.  Top with filling.  Use towel to help roll.  Bake in a 350 degree oven for 30 minutes.  Can add an egg wash on top.

Recipe:  Farmers Country Kitchen

A 400 year old recipe

Potato Pierogi

 Prep Time: 2 hours   Cook Time:  10 minutes   Rest the dough:  30 minutes   Total Time:  2 hours 40 minutes   Serves: 60 pierogies

4 1/2 cups all-purpose flour

2 tsp salt

1 cups milk warm (105 degrees)

2 large eggs

3 Tbsp unsalted butter, melted

1/3 cup sour cream

2 lb russet potatoes

1/4 cup diced yellow onion

1 Tbsp unsalted butter

3 Tbsp sour cream

2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 cup shredded medium cheddar cheese

1 medium yellow onion

1/2 cup unsalted butter 

Make the mashed potato filling:

1.  Start off by making the mashed potato filling first.  In a medium sized pot, add 2 lb of peeled and cubed russet potatoes.  Add 1/4 cup diced onion.

2.  Fill the pot with enough water so that the potatoes area covered with about 1-2 inches of water on top

.3.  Bring the heat to high and let the potatoes come to a boil.  Then let them simmer for about 20 minutes or until the potatoes become fork tender.

4.  Drain the water out and add 1 Tbsp unsalted butter, 3 Tbsp sour cream, 2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

5.  Using an electric hand mixer beat the potatoes at high speed until sooth and creamy.

6.  Once the potato filling has cooled completely, mix in 1/2 cup shredded medium cheddar cheese.  Then set it aside for later.

Make the Pierogi dough:

1.  In a stand mixer, sift 4 1/2 cups all-purpose flour, with 2 tsp of salt.

2.  Pour 1 cup of warm milk into a large measuring cup along with 2 large eggs, 3 Tbsp unsalted melted butter, and 1/3 cup sour cream.

3.  Using a whisk or fork, lightly mix up the mixture just until the yolks break up.

4.  Pour it into the stand mixer.  Then begin mixing the dough using the hook attachment.  You'll want to start off on low speed, then slowly pick the speed up to high.

5.  Mix the dough for about 10 minutes until it becomes smooth and elastic.  Depending on the flour you use and the size of your eggs, you may need to add a little more flour.  Only add 1 Tbsp at a time.

6.  Once the dough is mixed, transfer it to a lightly greased (oil) bowl.  Then cover the dough with plastic wrap and let it rest for at least 30 minutes.

Roll and Cut the dough:

1.  Now place your dough onto a floured surface and divide it into 4 equal pieces.  Then round each piece of dough into a ball.

2.  Take one piece of dough and begin rolling it out to about 1/16 of an inch thick or just under 1/8 inch thick.  You want it very thin.  Make sure to cover the remaining pieces of dough with plastic wrap to keep them from drying out.

3.  Now take a 3 inch biscuit cutter or a glass cup and begin cutting out as many circles as you can.

4.  Then collect the scraps and cover them with plastic wrap.

Fill and shape the Pierogies:

1.  Place 1/2 Tbsp of the potato filling into each piece of dough.  Lightly press the potato filling to avoid uneven-ness and air pockets.

2.  To shape and seal the pierogi fold it in half and pinch the ends together.  Then go over one more time to give them a tight seal.  You can leave them as they are or you can get fancy and create a crimped edge.  

3.  Continue doing this same process with the remaining dough.

4.  Grab those extra scraps, reshape them and roll the dough out again and cut out some more dough circles.  Fill them with the potato filling and seal just the same way.  Once you're done you should get about 60 pierogies.

Make the caramelized onions and boil the pierogies:

1.  Now bring a pot of water to a boil, and in the meantime, dice up 1 medium onion.

2.  Add 1/2 cup unsalted butter to a skillet and bring it to medium heat.  Add in the diced onion and stir until the onion is caramelized and translucent.

3.  Salt the boiling water an carefully add the pierogies one at a time.  Once they float to the top boil for another 3-5 minutes.  Use a slotted spoon to transfer the cooked pierogies into a bowl or plat and top with the buttery caramelize onion. Serve with a dollop of sour cream.

Notes:

* Once you've made this pierogi recipe, place any leftovers in an airtight container in the refrigerator for up to 3 days.  They can also be frozen in a Ziplock freezer bag for a couple of months.  Allow them to thaw before reheating.

* Frozen (uncooked) pierogies can be boiled right away.  If they have already been cooked, you can pan fry them or reheat them in the microwave.

Recipe:  Simple Home Cooked

Borscht ( Ukrainian)

 6-8 small cooked beets, (grated with a box grater)

2-3 mushrooms, sliced or dried mushrooms (soaked in water for 20-30 minutes until soft)

2 whole allspice berries

2 bay leaves

12 garlic cloves

1 Tbsp canola oil

2 leeks, chopped

1 small onion, chopped

1-2 celery stalks, chopped

salt

water

1 large potato, chopped small

2 carrots, chopped small

1 (15 oz) can stewed tomatoes

1 (8 oz) can tomato sauce

1 (16 oz) jar pickled beets

fresh dill

Wrap the allspice, bay leaves and garlic cloves in a cheese cloth.   Tie it closed. Set it aside.  Add oil to a Dutch oven.  Add leeks, onions and celery.  Saute.  Add salt.  Add water and the grated beets.  Enough water to cover the beets.

Add mushrooms, cheese cloth and potato. When potatoes are tender add the carrots. Add the stewed tomatoes, tomato sauce and the pickled beets.  Cook for 10 minutes.  Add fresh dill. Stir. Remove the cheese cloth and Serve.

Fried German Potatoes

 6-8 medium potatoes, peeled and cut the same size

In a bowl of water cover cut potato cubes to wash off some of the starches.  This will help the potatoes get crispy.

Heat butter in a skillet to medium/high heat.  Put in potatoes and cover with a lid.  Fry potatoes for 5 minutes.  Do not stir.  After 5 minutes, stir them and continue to fry them for 20-30 minutes with the lid on.  Stirring occasionally.

In the meantime, chop a small onion and add it on top of the frying potatoes. Don't stir them yet. Cover with a lid for 5 minutes.  Now mix the onions with the potatoes.  Season with salt, pepper and paprika to taste and fry for 5 more minutes without the lid on.  Stir all together and Serve.

German pasta

 Rotini noodles

pkg bacon, cut up and cooked

Swiss cheese, grated

Maggi seasoning

Cook noodles according to pkg directions. Combine with bacon and Swiss cheese.  Sprinkle Maggi on top to season.  Mix together and Serve.  

Pork Schnitzel

 4 boneless pork steaks (loin, shoulder or cutlets)

salt and pepper

1/2 cup all-purpose flour

2 larage eggs, beaten

3/4 cup plain bread crumbs

corn oil or other neutral cooking oil

fresh lemon slices

fresh parsley

mushroom sauce (recipe below)

Pound meat with a meat pallet to 1/4 inch thickness. (needs to be very thin). Season with salt and pepper.  Heat 1 inch of oil in a skillet to 330 degrees.  Take one piece of pork and dredge in flour, dip into the egg and then throughly coat with bread crumbs.  Bread one at a time, don't bread all the pieces at once.  Only bread adn add pieces that will all fit into your skillet.  

Fry about 3 minutes, flip and fry 3 minutes on the other side.  The schnitzel should be floating in the oil to achieve the pillowy crumb.  Remove from oil and drain on paper towels.  lat up and add 1 lemon slice to each schnitzel with a sprig or parsley.  Alternative serving idea is to top with a rich mushroom sauce (below)

Mushroom Sauce:

3 Tbsp salted butter 1 small onion, chopped 

1/2 lb sliced mushrooms

2 Tbsp flour

2 1/2 cups beef stock

black pepper, to taste

1/4 cup heavy cream, room temperature

Add butter to a skillet, melt and add the onion and mushrooms.  Saute for 8 minutes.  Add flour to make a roux, cook for 2 minutes, stirring occasionally.  Whisk in the beef broth and pepper to taste.  Let cook until thickened, about 5 minutes, swirl in the cream.  Remove from heat. Serve over Schnitzel.

German Cream Dressing for Salad:

1/2 cup heavy whipping cream

4 tsp fresh lemon juice

4 tsp granulated sugar

In a small dish combine the heavy cream, lemon juice and sugar, whisk to combine.  Drizzle over lettuce greens of your choice, romaine lettuce, butter lettuce and fresh garden tomato

German Potato Salad

 3 lbs yukon potatoes, cut into slices, leave skin on or use small potatoes

1 yellow onion, medium diced

4-6 strips of bacon, cut in small pieces

3/4 cup beef stock

1/3 cup white wine vinegar

salt and pepper

2 Tbsp chopped parsley

1.  In a pot of boiling water with salt add potatoes and cook for 4 minutes. Drain.

2.  Cook bacon until crispy.

3.  In a skillet with remaining bacon grease add onions.  Add potatoes to slightly brown. 

4.  Add beef stock, white wine vinegar, salt, pepper, parsley and cooked bacon.  

5.  Serve hot or cold.

Cold Borscht

 large beet or 2 small

1/2 lb carrot, cut into 1/4 inch thick pieces

3-4 potatoes, cut into 1/4 inch thick pieces 

4 quarts water

1 tsp peppercorns

bay leaf

salt

2 tsp sugar

1 Tbsp lemon juice

cucumbers, diced small

radishes

hard boiled eggs, sliced

scallions

dill

sour cream

1.  Trim off both ends of the beet.  Wrap in foil and put on a baking sheet.  Cook in a 350 degree oven for 1 hour. Let beet cool for 1 hour.  When cooled peel and grate and add to soup with carrots and potatoes.

2.  In a large pot add 4 quarts of water, carrots, potatoes and peppercorns. Boil and then turn down heat to simmer for 20 minutes until potatoes and carrots are tender. Add bay leaf, lots of salt, saugar, lemon juice. Cool. Refrigerate over night.  Served cold.

3. Next day, add cucumbers, radishes, hard boiled eggs, scallions, dill and sour cream.  Mix into the cold soup and serve.

Recipe:  Helen's Kitchen

Hungarian Soup

 pkg of sausage or kielbasa

potatoes, chopped

carrots, chopped

shallots or onion, chopped

garlic, minced

bay leaves

water

can of tomato paste

salt and pepper

paprika (liberal amount)

Brown sausage, and shallots or onions.  Cook for a few minutes.  Then add potatoes, carrots, garlic, bay leaf, tomato paste, salt, pepper and water.  Simmer until carrots and potatoes are done and tender.

Hungarian Goulash

 Prep Time:  30 minutes    Cook Time:  1 hour 30 minutes    Total Time:  2 hours

Serves 6

2 medium onions, chopped

2 tsp butter or lard

1 tsp caraway seeds

2 Tbsp paprika

1/4 cup flour

1 1/2 lb stewing beef, trimmed and cut into 1 inch cubes

2 cups beef broth or water

1 cup diced tomatoes, canned

1 tsp salt

1/4 tsp pepper

1 1/2 cup carrots, chopped

3 cups potatoes, chopped

 

1.  In a large pot, melt butter and add onion.  Cook until translucent.  Stir in caraway seeds and paprika and mix well. 

2.  In a bowl, dredge the stew beef with flour.  Add beef to the onion mixture and cook for about 2-3 minutes.

3.  Slowly add about 1/4 cup of the beef broth to lift the brow bits off the bottom of the pan  then add remaining broth, diced tomatoes, potatoes and carrots, salt and pepper.

4.  Stir and bring to a boil, cover, then reduce to a simmer for about 1 1/2 -2 hours or until tender.

Homemade Soft Pretzels

 Prep Time:  30 minutes    Cook Time:  6 minutes    Total Time:  36 minutes

Serves 12

 

Pretzels:

1 1/4 cups water, lukewarm

1 Tbsp yeast

1/4 cup brown sugar

3 to 3 1/2 cups flour

 

Dipping Solution:

1/4 cup baking soda

1 1/2 cups hot water

 

Toppings:

melted butter and coarse salt

cinnamon and sugar

shredded cheddar cheese

 

1.  Dissolve the yeast and sugar into the warm water.

2.  Add in the flour and mix until combined.  No need to knead.  Let the dough rise in a warm place until almost doubled which should only take about 20 minutes.

3.  Preheat oven to 500 degrees.  Divide the dough into golf ball sized lumps.  ROll each ball into a snake or rope.  Twist them into pretzel shapes (or whatever shape you'd like)

4.  In a small bowl or a liquid measuring cup, dissolve the baking soda in the hot water.  Dip the pretzels into the solution and place on a well-greased baking pan. 

5.  Bake for about 6 minutes at 500 degrees until they are golden brown.

6.  Remove from the oven and dip the face of the pretzel in melted butter.  Add your chosen toppings.

Recipe:  the stayathomechef

Kaiserschmarren (Austrian Chopped Pancakes)

 6 eggs

 1 1/2 cups milk

1 1/3 cup finely ground flour

3 Tbsp crystal sugar, for topping

2 Tbsp raisins

1 pkg vanilla sugar (extract ?)

grated lemon rind

pinch of salt

2 oz butter, for frying

1 Tbsp butter shavings and crystal sugar, for carmelizing

Icing sugar and cinnamon for dusting

1.  Place the raisins in a bowl. Separate the eggs and place the yolks in a mixing bowl.  Pour in the milk, flavor with some grated lemon rind and vanilla sugar, and add the flour.  ix to form a smooth dough.

2.  Beat the egg whites with the crystal sugar and a small pinch of salt until it form. a firm peak, and fold into the dough mix.  Preheat oven to 350 degrees. 

3.  Let  the butter melt and bubble up in one large, or two small (coated) heatproof dishes.  Pour in the mixture after 1-2 minutes, scatter the raisins over the top.  Cook the underside until light brown, turning over using a spatula and bake for 6-8 minutes in the preheated oven until golden brown. You can also cook it on the stove top instead.

4.  Tear the "schmarren" into small pieces, using two forks.  Scatter the butter shavings on top, sprinkle with some crystal sugar, and carmelize under the grill (broiler) at a high heat.  Remove from the grill and arrange on preheated plates.  Dust with icing sugar and cinnamon.  Serve with baked plums or fruit compote. It can also be cooked at the top of the oven and carmelized at the end with a covered lid on it. Cooking time is 8-10 minutes.