Tag Archives: Food

German Meatloaf with Roasted Tomato and Onion Gravy (Falscher Hase)

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German_Meatloaf1 (1 of 1)I think I may have mentioned this in previous posts, but I love a good meatloaf, especially on a snowy, cold night like tonight. This wonderful dish, called falscher Hase (fake rabbit), originates in Germany’s eastern regions that were formerly part of the DDR (East Germany). Adopted from my favorite German cookbook, Nadia Hassani’s Spoonfuls of Germany, this meatloaf is homey, but deliciously elegant with the roasted tomato and onion gravy. I like to serve this with steamed new red potatoes tossed in some butter, salt, ground black pepper and chopped parsley. Give this dish a try — I think you’ll like it!

1 slice bread, soaked in 1/4 cup milk for 5 minutes, then excess milk squeezed out
1 slice good quality smoked bacon
1 medium onion, peeled and diced
2 medium onions, peeled and and quartered
10 oz lean ground beef
10 oz lean ground pork
2 eggs
3 Tbsp chopped parsley
1 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp ground caraway seeds
1/8 tsp dried oregano
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
1/8 tsp ground marjoram
1/8 tsp dried thyme
1/8 tsp ground coriander
1 1/4 tsp salt
1/4 tsp ground black pepper
1 14-oz can diced tomatoes
14 1/2 oz beef stock
1/4 cup sour cream
1 tsp flour
Additional chopped parsley for garnish

Preheat oven to 400 degrees F.

Dice bacon and saute over medium heat until crisp. Add the diced onion and saute for about 4 or 5 minutes. Remove from heat and spread mixture on paper towels and let cool for a few minutes.

In a large bowl, combine bread that you soaked in milk, bacon and onion mixture, meat, eggs, German_Meatloaf2 (1 of 1)parsley, mustard, paprika, caraway, oregano, nutmeg, cayenne, marjoram, thyme, coriander, salt and black pepper. Mix very well with your hands (add some breadcrumbs if  it seems too moist). Shape into a loaf and place in an ovenproof, lidded casserole. Pour tomato around loaf. Break up the onion quarters and sprinkle around loaf. Pour 1/4 cup stock over it.

Cover and bake for 20 minutes. Uncover and bake for an additional 40 minutes. Bake until meatloaf is brown, and the vegetables are nicely roasted, gradually adding another 1/2 cup stock.

Remove loaf from casserole and deglaze with the remaining stock. Pour mixture into a sauce pan and bring to a boil. Remove from heat and strain well, discarding solids. Add gravy back to sauce pan.

Whisk together the sour cream and flour, then whisk this into the gravy. Simmer for a few minutes until gravy thickens. Season with salt and pepper to taste.

Slice meatloaf into 1/2-inch slices. Pour some gravy over each serving and garnish with chopped parsley.

Serves 6.

Thai Stir-Fry of Mushrooms and Tofu

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Mushrooms_and_Tofu1 (1 of 1)I’ve been posting a lot of meat dishes lately, writing about meat, even declaring my love of meat in my last post. That said, I’m taking a break from meat. This is simple and delicious vegetarian dish (if you use vegetable stock), and served with steamed rice, is a meal in and of itself. It’s not too spicy (depending on the chili garnish you use), give it a try tonight!

14 oz extra firm tofu
1 tsp sesame oil
2 tsp plus 2 Tbsp soy sauce, divided
1/4 tsp ground black pepper
1 Tbsp peeled and finely grated or chopped ginger
5 Tbsp vegetable or chicken stock
2 tsp cornstarch
1/2 tsp sugar
1 Tbsp vegetable oil
2 garlic cloves, peeled and very finely grated or chopped
8 oz oyster mushrooms, tough bases removed, cut into 1-inch chunks
8 oz shiitake mushrooms, stems removed, sliced into 1-inch chunks
2 spring onions, sliced diagonally
1 hot red pepper (about 3 inches long), seeded and cut into very fine julienne slices

Drain tofu block and cut into 1-inch cubes. Place cubes in between paper towels and let drain further for about 15 minutes.

Place tofu in a shallow dish. Whisk together sesame oil, 2 tsp soy sauce, ground black pepper and ginger in a small bowl. Add to tofu and toss until tofu is well-coated. Cover with plastic wrap and let marinate for 30 minutes.

Whisk together stock, 2 Tbsp soy sauce, cornstarch and sugar in a small bowl.

Heat oil in a wok over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 4 minutes. Add the cornstarch mixture and tofu, and gently mix for 1 to 2 minutes. Season with a couple  additional sprinkles of soy sauce, if desired. Remove from heat and place on a serving platter. Garnish with the sliced green onions and red pepper (add more red pepper, if desired). Serve with steamed jasmine rice.

Serves 2 as a main dish, or 4 as part of a Thai meal with other dishes.

Pan-Fried Pepper Steak with Red Wine-Mushroom Sauce

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Pepper_Steak1 (1 of 1)In case readers haven’t noticed, I’m a big fan of meat — I’m about as far from vegetarian as a carnivore can be, although I do enjoy vegetarian dishes (especially spicy ones!). I try to limit my intake of red meat for health reasons, but I occasionally love to prepare steak dishes, such as this one. These steaks are delicious, especially with the wine-mushroom sauce! Oh, and one last thing, butter and steak were meant for each other. Give it a try tonight!

4 5-oz top sirloin steaks, each about 1 inch thick
3/4 tsp ground black pepper
1/2 tsp salt
3 Tbsp butter
2 large shallots, peeled and sliced
1 1/2 lbs button mushrooms, thickly sliced
1 Tbsp flour
1 cup red wine
1/2 cup ruby Port
1/2 chicken stock
1 Tbsp chopped parsley

Place each steak between 2 sheets of plastic wrap; pound to a thickness of 1/2 inch. Sprinkle both sides of the steaks evenly with the black pepper and salt. Cover and set aside.

Melt 2 Tbsp of the butter in a large, non-stick skillet over medium-high heat. Add shallots andPepper_Steak2 (1 of 1) saute 2 minutes. Add mushrooms, cover and cook for 5 minutes. Remove cover and saute mixture until mushrooms are browned (about 10 minutes). Add flour and stir for 1 minute. Add the wine, port and stock. Bring to a boil and cook until sauce has thickened (about 10 minutes). Season to taste with additional salt and ground black pepper. Remove from heat and set aside.

Melt remaining 1 Tbsp butter in a large, heavy skillet over medium-high heat. Add steaks and cook until done (about 2 minutes per side for medium-rare). Transfer steaks to a cutting board. I like to thinly slice the steaks prior to plating, but they can also be left whole. To serve, spoon sauce over each steak; garnish with parsley.

Serves 4.

Curry of Chicken Soup with Rice (Mulligatawny)

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Curried_Chicken_Soup1 (1 of 1)Mulligatawny is a delicious Anglo-Indian soup that has its origins in South India. The name is said to come from the Tamil words milagu (“pepper”) and thanni (“water”). Pepper water  doesn’t sound so appetizing to me, and it not representative of this great soup. If I had to pick out one ingredient that I think makes this soup shine, I would definitely say it’s the cloves — they really add to the depth of flavor of this dish. Hope you’ll try it tonight!

2 lbs bone-in, skin-on chicken breasts (about 2 large), trimmed of all visible fat
2 Tbsp flour
2 tsp curry powder
2 tsp salt, divided
1/2 tsp ground ginger
1 tsp ground turmeric
2 tsp butter
12 black peppercorns
6 whole cloves
6 cups chicken stock
1 large apple (such as Golden Delicious), peeped, cored and diced
2 Tbsp lemon juice
1/2 cup cream
1 recipe steamed jasmine rice
2 Tbsp chopped fresh parsley
Ground black pepper

In a large bowl, combine the flour, curry powder, 1 tsp of the salt, ground ginger and ground turmeric. Rub into the chicken and set aside.

In a small bowl, combine the diced apples and lemon juice; set aside.

In a large Dutch oven, heat the butter over medium-high heat. Add the chicken and any of the Curried_Chicken_Soup2 (1 of 1)spice mixture that may have fallen off. Brown chicken on all sides, about 5 minutes. Add 1 tsp salt, peppercorns, cloves and chicken stock to the pan. Bring to a boil, stirring to deglaze the pan. Cover and reduce heat to low. Simmer gently for 1 hour. Add the apples and lemon juice; cook for another 15 minutes.

Remove chicken breasts from the pan. When cool enough to work with your fingers, remove skin and discard. Remove meat from the bones and shred. Add shredded chicken back to the pan. Stir in the cream. Season to taste with additional salt.

Divide the cooked rice among 4 bowls. Ladle soup over each and top each with chopped parsley and freshly ground black pepper. Serve.

Serves 4.

Tagine of Lamb Meatball Soup

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Moroccan_Meatball_Soup1 (1 of 1)This Moroccan-inspired dish is delightful on a chilly fall evening — we saw our first snow of the season here today, so this was a perfect fit! As is usual with many Moroccan dishes, this has a fantastic blend of spices, together with fresh cilantro and parsley. This finishing touch of lemon adds a great brightness to the soup! I hope you’ll try this dish!

Meatballs
1 lb ground lamb
1 tsp ground ginger
2 garlic cloves, peeled and finely grated or minced
Juice of 1/2 lemon
1 tsp salt
2 Tbsp ground coriander
1/2 tsp garamasala
2 Tbsp chopped cilantro
1 tsp harissa

Soup
2 Tbsp olive oil
2 Tbsp butter
1 onion, finely chopped
1 cup crushed tomatoes
1 large stalk celery, finely diced
1 red bell pepper, seeded and diced
1 Tbsp ground coriander
1 tsp sweet paprika
1 tsp garamasala
1/2 tsp salt
1/4 tsp ground turmeric
4 cups beef broth
2 Tbsp chopped parsley
Juice of 1/2 lemon
1 14-oz can chick peas, rinsed and drained

1 baguette

In a large bowl, combine the first 9 ingredients (lamb through harissa). Mix well and shape into walnut-sized meatballs. Set aside

For the soup, heat the oil and butter in a flame-proof tagine or large Dutch oven over Moroccan_Meatball_Soup2 (1 of 1)medium-high heat. Add the onions and saute until softened, about 5 minutes.

Add the tomatoes, celery, red bell pepper, coriander, paprika, garamasala, salt and turmeric. Saute for 15 minutes, or until moisture has just about evaporated.

Add meatballs to tomato mixture. Cook gently for another 10 minutes, being careful not to break up the meatballs.

Add beef broth to meatball mixture. Turn heat to high, and bring to a boil. Reduce heat to low, and cook for another 15 minutes. Stir in the parsley, lemon juice and chick peas, and cook for another 2 minutes. Season with additional salt, if desired. Serve with fresh, crusty baguette.

Serves 4.

Neapolitan Tomato and Pork “Soup” with Rosemary and Red Wine

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Tomato_and_Pork_Soup1 (1 of 1)In Italian, this dish is called “zuppa” (soup), but to me, it’s more like a thick stew (maybe that’s because of how I prepare it). This dish hails from Naples, Italy, and is so simple and delicious — the flavors of the pancetta, salt pork, rosemary, tomato and wine come together very nicely! Some may find salt pork to be too fatty, but I think you could omit it and just add a bit of olive oil to the pan before adding the pancetta mixture, and still have fantastic results. I hope you’ll try this dish!

4 oz pancetta, finely chopped
1 oz salt pork, finely chopped
1 Tbsp finely chopped rosemary
3 large garlic cloves, peeled and crushed
2 large onions, thinly sliced
1/2 tsp dried red pepper flakes
1 1/2 lbs lean ground pork
1 1/2 tsp salt
2 1/2 cups red wine
1 28-oz can tomato puree
Olive oil
Crusty bread, sliced
1 Tbsp chopped parsley

Combine pancetta, salt pork, rosemary and garlic on a cutting board — chop together with a sharp knife to create a paste.

Place a Dutch oven over medium-high heat. Add the pancetta mixture and cook for 5 minutes, stirring constantly. Add the onions and red pepper flakes;  cook for another 5 minutes, until onions are translucent. Add the ground pork and the salt. Brown for 5 minutes, stirring constantly to break meat up.

Add 1 cup of the wine to the pork mixture and cook until evaporated, about 5 minutes. Add the rest of the wine and the tomato puree. Bring to a boil, then reduce heat and simmer for 1/2 hour, uncovered. Remove from heat and season with additional salt, if desired.

Heat about 2 Tbsp olive oil in a skillet over medium-high heat. Add the slices of bread and cook until nicely browned on both sides.

To serve, place a slice of bread in each bowl;  pour some soup over bread and garnish with parsley (you may want to do this at the table so your guests can see the crisp, yummy slice of bread before it’s hidden by the soup!).

Serves 4.

Sweet Indonesian Beef in a Flavorful “Dry” Sauce (Dendeng Sapi Manis)

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Dendeng_Sapi_Manis1 (1 of 1)Like many Indonesian beef dishes, this calls for a lean, relatively less tender cut of meat. It is braised for quite a while until tender, and the cooking liquid has just about evaporated. In fact, the name of this recipe, Dendeng Sapi Manis translates into English as “Sweet Beef Jerky.” However, this dish is nothing like dried-out American beef jerky;  on the contrary, it’s tender and delicious. I hope you’ll try this dish!

1 lb top round beef, thinly sliced into 2-inch pieces
1 tsp ground coriander
1/8 tsp ground cumin
1 tsp Laos powder
1/2 tsp grated nutmeg
1 Tbsp brown sugar
1 1/4 tsp salt
2 Tbsp canola oil
1 medium onion, peeled and diced
1 clove garlic, peeled and finely grated or minced
1/2 tsp terasi
1 tsp tamarind water
1 1/2 cups water
2 red Thai chilies, sliced on the diagonal

Combine meat with coriander, cumin, Laos powder, nutmeg, brown sugar and salt in a medium bowl; set aside.

Heat oil in a frying pan over medium-high heat. Add meat mixture and brown on all sides for 4 minutes.

Add onion and garlic, and cook for another 1 minute. Add the terasi, tamarind water and water. Stirring constantly, bring to a boil.  Cover. Reduce heat to low and simmer gently for 1 1/2 hours. Remove lid and increase heat to high. Cook until most of the sauce has evaporated, about 10 minutes. Garnish with the red Thai chilies, and serve with steamed jasmine rice.

Serves 4.

Chicken with Pearl Onions and Mushrooms Simmered in a Red Wine Sauce (Coq au Vin)

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Coq_Au_Vin1 (1 of 1) Yum, French comfort food! The first time I had this French classic was at a restaurant in Germany — it was delicious! Over the years, I’ve taken bits and pieces from various recipes to create this lower-fat/lots of flavor version. You could also call this a “lazy man’s coq au vin,” because I remove the chicken from the bones after the dish is cooked, and add it back to the sauce. A great meal for a chilly fall evening, I hope you’ll try this recipe!

3 1/2 lbs bone-in, skin-on chicken pieces (I cut a whole chicken into 8 pieces, and trim off any bit of fat I can find)
1 1/2 cups red wine
2 bay leaves
1/2 tsp dried thyme
1 1/2 tsp salt, divided
1/4 ground black pepper
2 slices bacon, coarsely diced
1 Tbsp butter
20 pearl onions, peeled
8 oz button mushrooms, stems trimmed
2 cloves garlic, minced or grated
2 Tbsp flour
2 cups chicken stock
1/4 cup brandy
1 Tbsp tomato paste
1 Tbsp chopped parsley

In a medium glass bowl, combine wine, bay leaves, thyme, 1/2 tsp salt and pepper. Add chicken and stir well. Cover and let marinate in refrigerator for at least 4 hours, or overnight.

Heat a small heavy skillet over medium-high heat. Add bacon and cook until crisp and golden brown. Remove bacon with a slotted spoon and place on paper towels. Reserve 1 tsp of the bacon fat.

Heat butter and 1 tsp bacon fat in a large, non-stick skillet over low heat. Add the onions, mushrooms and garlic, and saute for 5 minutes.

Drain the chicken, reserving the marinade. Add the chicken and 1/2 tsp salt to the onion mixture. Increase heat to medium-high, and cook the chicken until golden brown on all sides, about 10 minutes. Stir in the flour.

Transfer chicken to a Dutch oven. Pour brandy into the skillet with the onion mixture and boil, deglazing for 30 seconds. Pour over chicken in Dutch oven. Add the marinade, onion/mushroom/garlic mixture, chicken stock and 1/2 tsp salt. Bring to a boil, then reduce heat to medium-low. Cook for 45 minutes.

Remove the chicken pieces, and let cool for a few minutes. Discard skin and remove chicken from bones (discard bones, as well). Add chicken back to sauce and sir well for 1 minute over low. Season with additional salt and pepper if desired. Serve with steamed or mashed potatoes. Garnish with parsley.

Serves 4.

Italian-Style Saffroned Lentil Soup (Minestra di Lenticchie e Zafferano)

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Saffroned_Lentil_Soup1 (1 of 1)I have a “go-to” lentil soup recipe that I’ve been making for several years. It’s a typical lentil soup with carrots, thyme, etc., and it’s very good. I wanted to try a different version; I found this Italian lentil soup recipe, and it’s delicious! I think the toasted saffron steeped in warmed Cognac are what make this dish. I hope you’ll try it!

1 lb Italian or French (de Puy) lentils, rinsed and soaked in cold water for 1/2 hour
1/4 tsp saffron threads
3 Tbsp Congnac, warmed
2 Tbsp olive oil, plus a bit of additional for toasting the baguette slices
3 oz pancetta, diced
2 large garlic cloves, peeled and minced
1 bay leaf
6 cups cold water
1 14-oz can diced tomatoes
2 tsp salt
1 Tbsp red wine vinegar
1 baguette, thinly (1/2 inch) sliced on the diagonal
1 cup heavy cream
1/3 tsp ground cloves
1 Tbsp chopped fresh Italian parsley

Lightly toast the saffron in a small, heavy skillet over high heat, then stir into 2 Tbsp of the warmed Cognac in a small bowl. Set aside to steep.

Heat oil in a Dutch oven over medium-high heat. Add the pancetta and saute for 5 minutes, stirring in the garlic the last 30 seconds. Add bay leaf, water, lentils, saffron/cognac mixture, tomatoes and salt. Bring to a boil, stirring well. Reduce heat to low and simmer for 1/2 hour. Remove from heat and stir in the red wine vinegar. Season with additional salt, if desired (I added another tsp salt, and thought that was good). Let soup sit for a bit, uncovered.

Meanwhile, whisk together in a small metal bowl the cream, remaining 1 Tbsp Cognac and ground cloves until thick. Cover and place in refrigerator.

Heat about 1 Tbsp olive oil in a heavy skillet over medium-high heat. Add baguette slices and lightly brown on both sides.

Ladle soup into bowls. Place a dollop of cream mixture over each and garnish with parsley. Serve with toasted baguette slices.

Serves 6.

Bolognese Meat Sauce (Ragù alla Bolognese)

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Bolognese_Meat_Sauce1 (1 of 1)When I was studying in Italy, I would often go down to the mensa (university cafeteria) for dinner. When I started the year off, I was a bit shy, so anything comforting (like food) helped me along. I loved the pasta con ragù alla bolognese — delicious and very comforting! Italian restaurants that I’ve dined at here in the US that have this on the menu don’t seem to get it right, so made it my mission to find an authentic recipe for ragù bolognese. I found and adapted a recipe from Saveur Cooks, Authentic Italian, which is spot-on! Some may not prefer chicken liver, but it’s used in a small amount and it’s a must! The liver, prosciutto, milk, wine (and all the other ingredients) are what make this dish authentic to me. I hope you’ll try this dish!

2 Tbsp olive oil
1 small onion, peeled and finely diced
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 – 3 slices imported Italian prosciutto (about 3 oz), minced
1 chicken liver (about 1 1/2 oz), minced
1 1/2 ground sirloin
2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup dry white wine
1 cup milk, heated (but not scalded!)
1 cup beef broth
1 28-oz can pureed plum tomatoes
1 Tbsp chopped fresh parsley
Freshly grated Italian parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onions and saute until translucent (but not browned), about 4 minutes. Add celery and carrot and saute for another 3 minutes. Add prosciutto and chicken liver, stirring about 3 minutes.

Increase heat to high. Add ground sirloin, salt, pepper and nutmeg. Stir constantly, breaking up meat so that it is very fine (I press the uncooked meat with the back of a wooden spoon and stir, stir stir) for 5 minutes.

Add wine, stir and bring to a boil. Cook for 3 minutes. Reduce heat to medium and add milk, stirring until milk has evaporated, about 4 more minutes.

Add broth and tomatoes; bring back to a boil, stirring constantly. Reduce heat to low and simmer very gently for 2 1/2 hours. Season to taste with additional salt and pepper (I added another 1 tsp salt and thought that was perfect). Serve over rigatoni and sprinkle each serving with the parsley and parmesan.

Serves 4.