Franks and Sauerkraut
2 servings
Ingredients
4
4 all-beef organic frankfurters, cut into 1-inch pieces
2 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon dried dill or 1 tablespoon fresh chopped dill
2 cups sauerkraut, drained
Directions
Heat a skillet with a cover on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.
Add the franks and sauerkraut, simmer, covered, 20 minutes.
Serve with rye bread or mashed potatoes.
My Homemade Rye Bread recipe.
Cucumbers in Sour Cream
Makes About 2 Cups
Ingredients
2 large cucumbers, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons green onion (scallions), minced
2 tablespoons white wine vinegar
1 tablespoon honey or sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried
Directions
Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then pat dry with paper towels.
Combine mayonnaise, sour cream, onion, vinegar, honey, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.
Sourbreads are delicious and are not difficult to make at home. Of course, if you live ina metropolitan area, buying good bread is not a problem. Where I live it is. You do need a stater and I bought mine from The King Arthur Baking company and follow their directions. Here is their guide: Sourdough Baking.
No-Knead Sourdough Bread
Ingredients
1 cup (227g) sourdough starter
1 3/4 cups (397g) lukewarm water
5 cups (602g) Unbleached Bread Flour
1 tablespoon (18g) salt
Directions
Stir together all of the ingredients (or use a stand mixer) to make a sticky dough. Continue to work the dough enough to incorporate all the flour, or beat for several minutes in a stand mixer.
Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so be sure your bowl is large enough.
Turn the dough out onto a lightly floured surface. To make a single loaf, choose a 14″ to 15″ long lidded stoneware baker; a 9″ x 12″ oval deep casserole dish with cover; or a 9″ to 10″ round, 4″ deep lidded baking crock.
Shape the dough to fit, and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until the dough has become puffy and fills the pan about 1/2 full.
Slash the loaf in 3 diagonal slashes just before placing it into the oven.
If baking in a lidded crock or pan, place it into a cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.
To bake on a baking sheet, preheat the oven to 400°F, and bake for about 25 to 30 minutes until bread is a deep brown. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
Yield: 1 large loaf.
Sourdough Rye Bread
Makes 1 large (about 2-pound) loaf
1 cup sourdough starter
2 1/4 cups Unbleached All-Purpose Flour
1 3/4 cups rye flour
1/4 cup potato flour
1/4 cup nonfat dry milk
1 1/2 teaspoons Deli Rye Flavor
1 tablespoon vital wheat gluten
1 tablespoon caraway seeds
2 1/4 teaspoons salt
2 tablespoons honey
2 teaspoons instant yeast
3 tablespoons vegetable oil
1 1/4 cups lukewarm water
Directions
Combine all of the ingredients, stirring until the dough comes together.
Knead the dough until smooth, adding additional water or all-purpose flour if needed — the dough should be soft and somewhat sticky.
Cover the dough, and let it rise until puffy, 60 to 90 minutes.
Lightly grease a hearth bread pan (or other 2-pound capacity loaf pan); a 10″ x 5″ loaf pan; or a long covered baker or 13″ pain de mie pan, both without the cover, work well here. Use long hearth metal pan
Gently deflate the dough and shape it into a log the length of your chosen pan. Place it in the prepared pan, and let the dough rise until it’s just about doubled in size, 60 to 90 minutes. If you’re using a long baker, it will crown about 1/2″ over the lip of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it with aluminum foil after about 20 minutes to prevent it from getting too dark. The bread should be a nice golden brown when finished, and its internal temperature will register at least 200°F on a digital instant-read thermometer.
Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.
Yield: 1 large (about 2-pound) loaf.
Serve this dish with your favorite sides. I had leftover potato salad and greens beans so I used them as sides for the meatloaf.
Ingredients
1 cup milk
1 ½ cups plain panko breadcrumbs or 4 slices of bread crumbled
2 pounds ground beef
1 pound ground pork
1 onion, finely chopped
4 garlic cloves, minced
1/2 cup chili sauce
1 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
Coarse salt and ground pepper
Directions
Preheat oven to 350 degrees F, with a rack placed in the center.
In a large bowl, pour milk over breadcrumbs or bread; stir until combined and let soak, about 5 minutes. Add beef, pork, onion, garlic, chili sauce, parsley, Parmesan, eggs, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or the meatloaf will be dense.
Gently pat into a log and place it in a greased baking dish or large loaf pan.
Bake 60-75 minutes or until an instant-read thermometer inserted into the thickest part registers 160 degrees.
Remove the pan from the oven; let rest 5 minutes and slice each into 3/4-inch-thick slices.
