Healthy Mediterranean Cooking at Home

Category Archives: Bacon

This entire meal may be baked in the oven together at the same temperature. Just stagger placing the dishes in the oven according to their baking times.

Baked Stuffed Shrimp

2-3 servings. This recipe is easily doubled.

Ingredients

12 jumbo raw shrimp, peeled, deveined and tail-on
1 large scallion, minced
3 tablespoons mayonnaise
1 celery stalk, minced
Half a jalapeno pepper, minced
2 tablespoons breadcrumbs
1 slice finely chopped cooked bacon
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Lemon wedges for serving

Directions

Preheat to 375 degrees F. Line a rimmed baking sheet with foil.
Using a paring knife, cut along the outside curve of each shrimp, from the bottom of the neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.

For the stuffing
Combine scallions, mayonnaise, celery, jalapeno, breadcrumbs, bacon, salt and cayenne in a small bowl.
Spoon 1 teaspoon of stuffing onto each shrimp. Fold the tail over the filling and press gently.

Bake until the shrimp turn pink and the stuffing is warmed through, 10-12 minutes. Transfer to a serving platter and serve with lemon wedges.

Zucchini Au Gratin

Bechamel Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper

Au gratin
2 cups. shredded cheddar cheese
Kosher salt
Freshly ground black pepper
3 medium zucchini, about 2 lbs, sliced crosswise into 1/4” circles
1 shallot, minced
Bechamel sauce, recipe above

Directions

To make the Bechamel sauce

Melt butter in a heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in the salt and pepper Remove from heat and cover the pan.

For the zucchini

Toss the zucchini slices with 1 teaspoon kosher salt in a large bowl or plastic bag. Pour into a large colander and let sit for at least 30 minutes. This will pull moisture from the zucchini so your casserole will not be watery. Dry the zucchini in a kitchen towel.

Preheat oven to 375°F and butter a medium casserole dish. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with pepper and pour about one-half of the cream mixture over the zucchini. Scatter the minced shallot over the zucchini and sprinkle with half the cheese.
Make another layer with the remaining zucchini slices and top with the sauce and cheese. Bake until bubbly and golden on top, 40 to 45 minutes.

Roasted Cherry Tomatoes

If you don’t have garlic-flavored oil, add two minced garlic cloves.

Ingredients

1 (10 oz) container cherry tomatoes, halved
2 tablespoons garlic-flavored olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2-3 sprigs of fresh thyme

Directions

Preheat oven to 375°F.


In a medium baking dish, toss together tomatoes, olive oil, salt, and pepper.
Top with thyme sprigs.
Bake for 20-25 minutes, or until the tomatoes are soft and very fragrant.


Potato-Crusted Quiche

The Roasted Root Vegetable recipe can be found here.

Ingredients

4 cups shredded russet potatoes
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten
1 cup half-and-half
4 slices cooked and crumbled bacon
3 cups diced leftover roasted root vegetables
1 cup shredded Cheddar
Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.
Gently press the shredded potatoes between paper towels to dry them as best as possible.
In a 10-inch glass pie plate melt the butter in the microwave or the hot oven. Toss the potatoes with the melted butter in the pan. Add salt to taste. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Sprinkle the bacon and half the cheese on the bottom of the crust.
In a large mixing bowl, combine the eggs, half and half, and diced roasted vegetables. Pour the egg mixture over the crust and sprinkle the remaining cheese on top. Place the pan on a cookie sheet and then in the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Let rest 10 minutes before cutting.

Homemade Tomato Soup

Ingredients

1/4 cup extra virgin olive oil
2 leeks, white and light green parts, diced
2 carrots with green tops, diced including the tops
3 stalks celery with leaves, diced
The top of one fennel bulb with fronds, diced (save the bulb for another recipe)
4 cloves garlic, minced
5 lbs fresh plum tomatoes
4 cups low sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons honey
A few dashes of hot sauce

Directions

I freeze the tomatoes and then defrost them overnight. The skins slip off easily. Or you can
bring a large pot of salted water to a boil; add the tomatoes to the boiling water and cook 4-5 minutes, or until skins loosen. Carefully remove tomatoes from the water with a slotted spoon. Set aside until tomatoes are cool enough to handle; carefully slip off the skins and discard. Chop the tomatoes and set aside.

Heat the oil in a heavy Durch Oven over medium-high heat; add the garlic, leeks, carrots, fennel, celery and sauté 3-4 minutes, or until vegetables are soft. Season with salt and pepper to taste. Add the chopped tomatoes.


Add the broth and honey. Simmer for 15 minutes. Use a handheld stick blender and process until smooth and creamy. Add the hot sauce and serve with a slice of quiche.


Avocado & Shrimp Chopped Salad

Garlic bread is a nice addition to go with this salad. Recipe below.

For 2 servings

Dressing
5 tablespoons sour cream
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
Big pinch cayenne pepper

Salad
8 oz raw shrimp (16-20 per pound), peeled and deveined
3 teaspoons extra-virgin olive oil, divided
2 teaspoons finely grated lime zest
Juice of half a lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 ear of corn, husked and cooked
4 cups chopped green leaf lettuce
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup cherry tomatoes, quartered
1 celery stalk, diced
1 avocado, diced
2 slices crispy cooked bacon, diced

Directions

To prepare the dressing:
Place the apple cider vinegar, cilantro, dill, shallot, garlic, dry mustard, salt, and cayenne in a medium mixing bowl. Whisk and set aside for 15 minutes. Whisk in the oil and then the sour cream. Cover the dish and refrigerate until serving time.

To prepare shrimp:
Heat a skillet over medium heat. Add one teaspoon of oil and swirl it in the pan. Add the shrimp and cook until they turn pink. Remove to a plate.
Cut the shrimp into thirds and place in a mixing bowl. Add the diced avocado, 2 teaspoons oil, lime zest, lime juice, salt, and ¼ teaspoon black pepper. Toss gently. Cover and chill until serving time.

To prepare the salad:
Boil or microwave corn on the cob until tender, about 3 minutes. Cut the kernels off the cob and place in a salad bowl. Let cool to room temperature.
Add the bell pepper, red onion, tomatoes, celery, and bacon. Toss Add the shrimp and avocado, lettuce and dressing; gently toss to coat. Serve in individual salad bowls.

Cheesy Garlic Bread

Ingredients

6 thick slices sourdough or Italian bread
1/2 cup butter, softened
2 cloves garlic, grated
1 cup shredded Parmigiana-Reggiano cheese

directions
Place the bread on a baking sheet. Preheat the broiler or toaster oven. Or heat the oven to 400 degrees F.

In a small bowl, combine the butter with garlic; mix well. Spread the butter mixture on each piece of bread and sprinkle with cheese.

Toast in a toaster oven or broil under the broiler until the cheese is melted and the bread is golden brown. Or bake in the oven for 5-8 minutes. Serve with the shrimp salad.


Asian Chicken

Ingredients

2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice

Directions

Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.

To grill:
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

To broil:
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

Bacon Fried Rice

Ingredients

4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions

Directions

Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.


Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.

Broccoli In Oyster Sauce

Ingredients

3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
Water
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)

Directions

Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.


In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.


The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.

Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.

Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.

Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.

According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.

Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.

Stuffed Dates

Ingredients

24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Sturdy toothpicks

Directions

Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.


Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Refrigerate leftovers.

Tortilla (Spanish Egg and Potato Omelette)

Ingredients

2 pounds of potatoes
Salt and pepper to taste
8 large eggs
1 onion
Extra Virgin Olive Oil

Directions

Beat the eggs in a large bowl and season with some salt and pepper.

Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.

Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.

Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.

After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.


Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.

Pan con Tomate (Spanish-Style Grilled Bread With Tomato)

Ingredients

2 large, ripe beefsteak tomatoes
Kosher salt
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel

Directions

Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.

.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.

.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Ingredients

12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
Kosher salt
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves

Directions

Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.

Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.

Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.

Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.


German Food in the United States

Where most German Americans live.

By most accounts, approximately one-fourth of the American population is of German descent. At one time, German restaurants were found in most major cities; today they are hard to find even in traditionally German cities like Cincinnati, St. Louis and Milwaukee. Nevertheless, both the hamburger and the frankfurter, sausages and cured meats of many varieties, egg noodles and countless other American dishes have German origins. Among popular American foods, sauerbraten, a sweet and sour pot roast, retains its German name as do sauerkraut and the sausages knackwurst (often called knockwurst), leberwurst (slightly changed to liverwurst) and the popular bratwurst. Americans are comfortable using these terms whether or not they are of German background.

German immigrants photographed at Ellis Island in 1931. (German Federal Archives)

German language names have not always been retained over the generations: breaded veal or pork cutlets are no longer called Wiener Schnitzel; the Rouladen is now better known as a “roll up;” the Knödel is a dumpling; Schwarzwälder Kirschtorte is better known as Black Forest chocolate cake; Berliner Pfannkuchen are now just a type of doughnut; Kartoffelsalat became German potato salad (the kind served warm, made with vinegar). The German language was alive and well in the United States until an anti-German reaction set in during the First World War; menu names changed (sauerkraut was referred to as “Liberty Cabbage” for a time), but the food kept its appeal.

Helga’s German Restaurant & Deli in Colorado

In 1931, Irma von Starkloff Rombauer put out her first edition of The Joy Of Cooking which is still one of the most influential cookbooks in the country.. Rombauer’s choice of dishes also reflected a strong bias toward the southern end of the German-speaking regions: Austria and Bavaria. The American connection of German food with Bavaria may also have to do with the fact that U.S. soldiers occupied the area immediately after the Second World War. German restaurants in the United States tend toward heavy Bavarian cuisine and decorations like cuckoo clocks. Munich’s famous Oktoberfest celebration is mirrored hundreds of times over by mini-Oktoberfest promotions in American restaurants and communities.

In the Amish and Mennonite communities, Pennsylvania Dutch cuisine (the people are actually of German descent) keeps alive food traditions, and many food names, that reflect the cooking of the Rhineland Palatinate and nearby regions of several centuries ago.

Lager beer, the predominant form of beer consumed today in the United States (and the world) was brought to the country by German immigrants and popularized among the general public by beer companies like Schlitz, Pabst, Stroh, and Busch The Beck’s brand, from the north German port city of Bremen, is the most popular imported German beer, accounting for a full 60% of the German beer sold in the United States. Its sister brand, St. Pauli Girl, has also many American fans.

German Beef Rouladen

Beef Rouladen are called Rindsrouladen or Rinderrouladen in Germany.

Ingredients

One 2 lb round steak or the equivalent of round steak cutlets
Salt and pepper
Paprika
8 teaspoons Dijon mustard
4 slices bacon, cut in half
1/2 cup onion, finely diced
8 slices sweet pickles, cut in half
2 tablespoons olive oil

For the gravy:
2 cups beef broth
2 tablespoons red wine
1 tablespoon tomato paste
1 teaspoon Dijon mustard
Pinch paprika
Salt and pepper to taste

To thicken the gravy:
2 tablespoons cornstarch
2 tablespoons cold water

For garnish:
Chopped fresh parsley

Directions

Preheat the oven to 350 degrees F.

Cut the steak lengthwise into four equal pieces and pound the beef slices until they are 1/4 inch thin and about 4 inches wide by 12 inches long. Cut each steak in half (4×6). Sprinkle with salt, pepper, and paprika. Spread each piece of beef with 1 teaspoon mustard.. Scatter each with diced onion, dividing evenly between the 8 pieces. Place half a strip of bacon on each piece of beef. Place two pickle pieces down the center of each piece of beef. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. {lace a skewer and secure the end of the roll to the main part of the roll, so it doesn’t unroll. Roll up the remaining beef pieces similarly.

Stir together the gravy ingredients in a medium bowl and set aside.
In a Dutch oven or large, heavy-bottomed, ovenproof dish with a lid, heat olive oil over medium-high heat. Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.

Once the beef rolls are browned, add the prepared gravy mixture to the pan. Bring liquid to a boil over medium-high heat, then cover the pot and place in the preheated oven. Cook, covered in the oven until tender, about 2 hours (depending on the size of the rolls), turning them over a couple of times during the cooking period.

Remove the pot from the oven and use tongs to remove the beef rolls to a plate. Carefully remove the skewers from the rolls and discard, then cover the plate loosely with foil while making the gravy.
Place the pot on the stovetop over medium-high heat. Combine cornstarch and cold water in a small bowl and add to the liquid in the pot. Bring mixture to a boil, stirring, until thickened. Adjust seasoning to taste.

Garnish the beef rolls with chopped parsley.
Serve with the gravy, braised red cabbage, and mashed rutabaga.

German Braised Red Cabbage

Ingredients:

2 tablespoons bacon fat (or butter)
Half a red onion, diced
Half a large head red cabbage, shredded
Salt and pepper
1 tablespoon honey
1 tablespoon cider vinegar

Directions

In a large deep skillet, sauté onion in the bacon fat.
Add the red cabbage. Continue to sauté for several minutes, stirring. When the cabbage has softened, add a 1/2 cup of water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and the honey. Stir.

Bring to a simmer, cover and cook for about 30 – 45 minutes or until the cabbage is tender. Add water as necessary to keep the cabbage from sticking to the pan and stir occasionally during simmering.

Add the vinegar. Stir and heat for a few minutes before serving.
This goes really well with almost any German meat recipe. It is traditional with rouladen or schnitzel.

Mashed Rutabaga with Sour Cream

Ingredients

One 1 ½-2 pound rutabaga, peeled and cut into small chunks
Salt and black pepper
2 teaspoons butter
1/4 cup full-fat sour cream
1 tablespoon chopped fresh chives

Directions

Cover the rutabaga with about 1 inch of cold water in a large saucepot and bring to a boil.

Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and dry on paper towels.
Return the rutabagas to the pot.

Place the heat on low and let the rutabaga steam for a minute or two. Mash with a potato masher.

Add the butter, sour cream, and salt and pepper to taste. Just before serving, mix in the chopped chives.

 


As of January 2018, the largest population of French American people live in the state of Maine. French Americans also live in Louisiana where the largest French-speaking population in the U.S. is found in St. Martin Parish. Country-wide, there are about 10.4 million U.S. residents that declare French ancestry or French Canadian descent, and about 1.32 million speak French at home as of the 2010 census. An additional 750,000 U.S. residents speak a French-based creole language.

Maine Farmers

Creole Musicians

While Americans of French descent make up a substantial percentage of the American population, French Americans are less visible than other similarly sized ethnic groups. This is due in part to a tendency of French American groups to identify more closely with “New World” regional identities such as Acadian, Brayon, Cajun, or Louisiana Creole. Unlike other immigrants who came to the United States from other countries, some French Americans arrived prior to the founding of the United States. In many parts of the country, like the Midwest and Louisiana, they were the founders of some of the villages and cities and were often the state’s first inhabitants.

New Orleans French Quarter

French immigrants introduced a wide range of interesting foods to America. For example, French Americans made the first yeast bread and brought technical farming skills that vastly improved American rice and wine. Huguenots grew and prepared the first okra, artichokes, and tomatoes. The popularity of French cuisine took off in the 1780s, following the alliance between France and the United States during the American Revolution. Many respected French chefs, such as Arthur Goussé in Los Angeles, immigrated to the United States and established restaurants. A number of French culinary terms remain prominent in modern times, including bouillon, purée, fricassée, mayonnaise, pâté, hors d’oeuvres, bisque, filet, sauté, casserole, au gratin, and à la mode.

Extra-virgin olive oil, garlic, and tomatoes form the basis of Provencal cuisine. This trio appears in sauces, soups, and salads, and as companions for dozens of fish, pasta and meat courses. The combo is often enhanced with fresh herbs, including parsley, oregano, fennel, basil and rosemary, as well as black Nicoise olives, capers, shallots or leeks. The stew below is classic French cuisine where beef and vegetables are simmered in red wine.

Slow-Cooked Provençal Beef Stew

Serve the stew with homemade biscuits.

Bouquet Garni
2 scallion tops (about 6 inches long)
1 bay leaf
1 medium celery stalk
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
One 2-inch-long strip orange peel

Stew
2 tablespoons extra-virgin olive oil, divided
2 ounces bacon
2 pounds beef stew meat, such as chuck, trimmed and cut into 1 1/2-inch pieces
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
1 large, red onion, chopped
2 cloves garlic, chopped
4 large carrots, sliced into 1/2-inch rounds
1 tablespoon tomato paste
1/2 pound mixed mushrooms (I used portabella and cremini), halved if small, quartered if large
1/2 bottle (375 ml) full-bodied red wine, such as Burgundy or Pinot Noir
2 cups of water
1/4 cup chopped fresh parsley
Freshly grated zest of 1/2 orange

Directions

Preheat the oven to 250°F.

To assemble the bouquet garni: Place one scallion top on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs, and orange peel. Place the second scallion leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

To prepare the stew: Place the bacon in an ovenproof Dutch oven over medium-high heat and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot. When cool break into small pieces.

Add 1 tablespoon of oil to the pan. Add half the beef cubes (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat with the second batch of meat, salt, and pepper.

Add 1 tablespoon oil to the pot and add the onions and garlic. Cook, stirring, until the onions are tender, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in the tomato paste. Season with the remaining salt and pepper. Transfer the mixture with a slotted spoon to the bowl with the beef.

Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.

Pour wine and water into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved bacon to the pot. Press down on the beef and vegetables, making sure to submerge them completely in the liquid; if necessary, add just enough hot water to make sure they are covered. Place the bouquet garni on top.

Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 1/2 to 4 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and orange zest in a small bowl and scatter on top of the stew just before serving.



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