Rosti

Much like a hashbrown, but so much better. Thank you Switzerland.

Serves 6-8:
2 1/4 lb russet potatoes
2 T lard
2 T olive oil
1 t kosher salt
chives for garnish

Boil potatoes, and cook until tender. Drain and cool until you can peel them. Peel, then refrigerate 1 hr.

Pull potatoes out of the refrigerator and melt the lard in a 8" nonstick pan. While the lard is melting, grate the potatoes. Pour both fats over the potatoes, add salt, and stir to coat.

Put the pan back over medium heat. Transfer the potatoes back to the pan and press them to fit the shape of the pan. Cook until you can see the edges are crispy and golden, about 30 min. Use a plate or cutting board to slide the potatoes out so you can invert the rosti and cook the same way as the first side.

Turn it back onto the cutting board, sprinkle with chives, slice, and serve.

Pumpkin fritters

2 c raw grated pumpkin
1 onion, finely chopped
1/2 c flour
1 t baking powder
1 t salt
1/4 t paprika
1 egg, beaten

Mix all the ingredients well. Drop large spoonfuls in a hot skillet and flatten each one. When the edges get nice and crispy, flip them over and crisp up the other side. Hold in a warm oven, until ready to serve. These proportions gave me 7- 4in cakes.

Baked Oatmeal

This is how you can feel good about waking up in the dark and the cold. Turn things around with a cozy breakfast that will make your house smell wonderful. It is best if you stir it together the night before and let it develop in the refrigerator (or at room temperature, if you are brave, and want to save time in the a.m. because you regularly wake up starving) until morning. Also, uncooked, it stores well in the freezer. Plus, once baked, it makes great leftovers. What more can I say?





1/3 c butter, melted
2 eggs, beaten
1/2 c brown sugar
1 1/2 t baking powder
1 1/23 t vanilla
1 t cinnamon
1/4 t salt
1 1/2 c milk
3 c oats

Mix all the ingredients except the oats. Then stir in the oats and transfer to a greased casserole dish. Refrigerate overnight. In the morning, bake it, uncovered, in a 350 degree oven for about 40 minutes or until set in the middle. Delicious served hot with milk and fruit. Makes 6 servings.

Long cooked green beans

What to do when you have a surge of overdeveloped or tough green beans come fall? Put them in a pot. I was skeptical, but had nothing to lose. In a similar way to my sauerkraut experiment, quite a transformation occurred. I can't say what this dish would be like with tender little beans at the peak of their season, but it would probably be just swell. I will definitely make this again this time next year.




makes 6 servings:
2 lbs green beans, cut into 1-2in pieces
3 c  canned tomatoes and juice
4 garlic cloves, sliced
1 bay leaf
1 t cayenne
salt
toasted pine nuts

Just start the garlic in a pot with a little oil. Then add the beans, tomato, bay, and cayenne, and salt to taste. Simmer for an hour or until you get the desired tenderness. Sprinkle with toasted pine nuts and top with a fried egg if you wish.

Millet Pudding

This one is for you Caroline. Here's to getting out of a rut. A nice warm breakfast using a grain you might not have eaten for ten years or ever.

This is a bit time consuming, so make it on a leisurely morning, but make extra and simply relax and reheat the leftovers another morning.

Millet Pudding (makes 4-5 servings):

1c millet

1 c water

1 T butter

4 c milk

1 cinnamon stick

vanilla

honey

salt

xtra butter

1 c cream

raisins

Boil millet, butter, and water. When all the water is absorbed, add milk and cinnamon. Simmer for 20 minutes. Turn off heat and add vanilla, honey, and salt to taste. Let it cool down a bit and add some more butter, the cream, and a handful of raisins. Serve warm.

German Pancake

Some people call it Dutch Baby. Whatever you'd like to call it, it certainly is a lazy man's pancake. Or a busy man's, as the case may be. No slaving away at the stove, pancake after pancake. Just one big one, enough for two hearty portions. This recipe is easy to memorize and works well with different flours and milks.

German pancake
4 eggs
1 cup flour
1 cup milk
salt to taste

When you wake up, turn the oven to 475 degrees. And put a large skillet with a curved edge or large saute pan in the oven. Mix all ingredients well. When oven is up to temperature, melt 2 T butter (or coconut oil) in skillet. Pour batter in and place in oven for about 10 minutes. That's it. Pancake should be puffy with crispy edges. This is great served with fruit and molasses.

Asian Soup

This is a follow-up to the trout post. Surely, you didn't throw your fish bones away. You made a stock! It is very nutritious and so tasty.

You could do a million different things with it, but this is what I did the other day:

I browned up some chicken thighs. Then added 2 quarts of fish stock, salt, grated ginger, sliced lemongrass, and some dried red pepper flakes. And a ton of bite-size pieces of button mushrooms. I brought it up to a boil, then simmered for about an hour. Before serving I gingerly made sure the chicken was pulled apart into manageable pieces. To finish, a couple of dashes of fish sauce and cilantro!

Whole Roasted Trout with Fennel, Lemon, and Potato

This one is a bit spendy compared to most of our dinners. Of course, if we caught the fish ourselves it would be super frugal. But it is most definitely low-maintenance and tasty.

This is all I did:
1.rubbed the fish inside and out with olive oil and salt
2.stuffed them with lemon slices and fennel fronds
3.surrounded them with quartered, salted, and oiled yukon gold potatoes
4. put it all in the oven at 400 degrees for 30-40min

Classic and satisfying. What's not to love, right? I really had no idea what I was doing. And I put a baby down for a nap in the middle of cooking and kind of forgot about the whole thing. But, when I took it out of the oven I was pleasantly surprised that the potatoes were crispy and golden (as were the lemon and fennel fronds on the top, yeah!) and the fish was not overcooked. This is a sure thing for a busy family.

Onion tart with cambozola and olive oil crust

I discovered a great recipe for crust made with olive oil. It's originally intended to make empanadas gallegas, but here I kneaded in a bit of rosemary from the garden and used it for a caramelized onion galette.

Olive oil crust:
2C white flour
1/4C water
1/4C Olive oil
1 egg, beaten
1/4t salt

Instructions: Mix dry ingredients. Mix in wet ingredients. Roll thin, shape and bake. Brush beaten egg over the top before baking to give it a nice shine.

Onion and cambozola tart w/rosemary crust:
1 Olive oil crust with 1-2 table spoons chopped fresh rosemary kneaded in
3-6 onions, halved, then sliced vertically (3 big ones, 6 small ones)
3-4 oz. Cambozola cheese
1 T Brown sugar
2  T balsamic vinegar
2 T Olive Oil
Left over egg wash from olive oil crust (or 1 new egg, beaten)
Salt and pepper to taste

Instructions:
1. Heat olive oil in a large sauté pan or dutch oven over med heat.
2. Add onions and cook until wilting and starting to brown.
3. Add sugar, vinegar, salt and pepper and reduce heat to low. Cook until well caramelized (about 30 min)
4. Roll out olive oil crust in a large irregular circle.
5. Spread onions in a level layer, leaving a crust border of 2-3 inches. Dot with Cambozola cheese.
6. Fold edges of crust over to make a smaller circle. The galette shape in the photo happens naturally.
7. Brush with egg wash.
8. Bake in a 400 deg. oven for 30-35 min.

Crusty Wheat Bread

Much like my last post, this is not really dinner. This time I'm not even going to try to make a title that sounds like a complete meal. But it can facilitate a lot of dinners (split pea and ham hock soup with homemade bread, anyone? Come on). Plus, it's made using a dutch oven, so it totally goes with this blog's theme.

If you are like me, making bread sounds intimidating, time-consuming, labor intensive, or all of the above. This method is none of those things.

My goal was to make the kind of bread that costs $6 at the store and is stale by day 2. The kind of bread that requires a good jaw. The type that has 4 ingredients, one of which is water. What I call real bread. This is the recipe that got me there.

Read this. Then do exactly as instructed the next time you're going to be home for 3 hours. That includes only about 2 minutes of actual labor, though!. No kneading required. Are you ever home for 3 hours in a row? Do you have 2 minutes to spare? Do you have a bowl, a wooden spoon, and hands? Of course. Just do it. I won't accept any excuses.

If I've changed your life yet again, well, I don't know what to say. I guess you owe me something big.

Chili and cornbread

Have you ever made cornbread that was so good it made you want to cry? If not, I'm guessing the reason is that you have never soaked the cornmeal beforehand in buttermilk, soured milk, or yogurt. By the way, this post is simply an excuse to gush about this cornbread. Forget the chili. It is just a vehicle- it is what I needed for this cornbread to qualify as "dinner".

This is how I make chili, though. I soak pinto beans, black beans, red beans, and white beans for at least a day. Then, a couple of hours before dinner, I saute an onion and ground beef. Add lots of chili powder, a large can of tomato product and sometimes a little water. Then, add the beans and simmer until the beans are tender. Ok. On to the important part.

When you put the beans in water to soak, start the cornmeal soaking as well. That's 2 cups cornmeal and 2 cups cultured milk. If you can find buttermilk that is not ultrapasteurized, great. If not, experiment. Once I used 2 cups milk with 2 tablespoons of live vinegar. But, my favorite was when, in a pinch, I used 1 cup milk and 1 cup yogurt. It was so moist.

The next day, when you have started the chili simmering, preheat the oven to 350 degrees, butter your pan, and add the rest of the cornbread ingredients:

1tsp baking soda
1tsp salt (I use 2tsp of kosher salt)
1/4 cup oil
1 Tbsp sugar (I usually go with 2)
2 eggs, beaten

Check on it in about 25 minutes. Let it rest until the chili is ready. You can thank me later for changing your life.

Sausage, sauerkraut, and potatoes

So. I made sauerkraut. And can I humbly say it is awesome? No? Well, it's not me, it's nature. I owe all the credit to nature. You should run out and buy a cabbage and then brag to your friends about nature, too.

All I did was chop up a cabbage, sprinkle it with salt, smoosh it into a glass jar until the liquid (that is leeched out of the cabbage by the salt) rises above the cabbage, put a weight on the cabbage to keep it submerged, cover with a towel, set it, and  forget it. I tasted it after 2 weeks and it was really salty and I was worried it would never be awesome. But, at 3 weeks magic had occurred and I almost couldn't stop eating it long enough to prepare the other elements of the dinner. I have never felt so German.

Serve with roasted potatoes, a good sausage, and some mustard. Possibly a frothy beer. But, I know who the scene-stealer will be.