Cathy Sander's Fried Sauerkraut

When my friend, Cathy, mentioned that she like to share her recipe for Fried Sauerkraut, I pictured little sauerkraut croquettes. I couldn't have been more mistaken. It turns out that fried sauerkraut is pan fried with bacon and onion and it's DELICIOUS!

I highly recommend giving this a try. I think the recipe would appeal to kraut lovers but even more so to people who can take it or leave it. This recipe helps to round out and enrich the flavor. Instead of that puckery, salty sour flavor you get a layered subtle dish - a little salty, a little smokey. 

Cathy suggests serving the Fried Sauerkraut with roast turkey and cranberry sauce. It's her husband Carl's favorite way to eat it. Vince and I also used some for a Reuben and it rocked!

The recipe is easy peasy. Check out the video and then try the recipe yourself.

Fried Sauerkraut

Serves 4 to 8

1 32-ounce jar Sauerkraut, drained
4 slices thick-cut bacon, sliced into 1" strips
1/2 cup diced onion

Drain the sauerkraut and squeeze as much of the moisture out as you can.  Set aside.

Heat a 12" pan on medium high. (Cathy prefers to use cast iron but any pan will do. Non-stick pans do not work well for this recipe because the sauerkraut won't brown/caramelize.) 

Once the pan is hot at the bacon strips and cook to render out the fat for about 5 minutes. You don't want to make the bacon too crisp but you do want a good amount of bacon fat in the pan. Add diced onions and cook till onions are slightly translucent, about 4-5 minutes. Next add the drained sauerkraut and and stir to combine all the ingredients well.

Then let the sauerkraut sit in the pan for a few minutes to start the caramelizing. Stir occasionally till sauerkraut is a golden color, about 10 minutes. Once it reaches the desired color, turn off the heat and let sit in the pan for 1-2 minutes.

Potatoes Colcannon for Your St. Paddy's Day

St Patrick’s Day is just around the corner. Americans of all ethnicities embrace their inner leprechauns by wearing green and raising a pint to celebrate. Many partake in the ubiquitous Irish-American tradition of eating corned beef and cabbage, as well. But do we really like it? Good corned beef? Yes! But tasteless, cottony potatoes and wilted cabbage? Probably not. (Although, the starch might keep the ghoulies at bay after too much green beer.)

Admittedly, potatoes and cabbage have been sustenance foods in Ireland for ages. I’m not knocking that, but they don’t have to be bland and boring! I suggest you shake up your menu and try a flavorful, classic Irish side dish – Potatoes Colcannon.

Colcannon, Irish for “white-headed cabbage,” consists mainly of mashed potatoes with kale or cabbage though there are many variations. It’s commonly served on St. Patrick’s Day and Halloween but once you’ve tried it, you’ll want to serve it year-round. It’s terrific with grilled sausages, roasted pork and ham.

Potatoes Colcannon

Serves 4 to 8

2 lbs (about 6) russet potatoes, peeled and quartered

8 tablespoons (1 stick) butter, cut into small cubes

1/2 cup milk or cream

1 1/2 cups diced onion

3 cups coarsely chopped green cabbage or kale*

1/8 teaspoon freshly grated nutmeg

sea salt and freshly ground black pepper, to taste

Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a knife, about 15 minutes.

While potatoes are cooking melt 2 tbsp of the butter in a heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. (If you are substituting kale for the cabbage, cook it a little longer to ensure that it’s tender – about 15 minutes.) Sprinkle with nutmeg and season with salt and pepper.

Drain the tender-cooked potatoes, return them to the pot and mash well. Add the remaining 6 tbsp of butter, allow to melt, and stir to combine. Slowly stir in milk. Season with salt and pepper. Fold the potatoes into the cabbage mixture and serve warm.

*You can substitute 1 bunch kale (about 1 lb), stemmed and coarsely chopped

Happy St. Patrick’s Day!

What do you serve on St. Patrick’s Day? Are there any traditional dishes you’d like to share?

Quick and Easy Couscous

Although authentic couscous is very labor intensive, it needn't be for most of us. This version is so easy and practically fool-proof but it does require a little self restraint.

As a cooking instructor, I find that many people don't feel comfortable in the kitchen unless they are actively doing something. Doing something often manifests are stirring. Although beneficial for some dishes like risottos or sauces, I can't stress enough that you should refrain from stirring from time to time. Some food needs time to heat, or brown, or soak up a little moisture. Not stirring can be integral to the desired outcome.

With that in mind, this couscous recipe requires that you basically do nothing. As a matter of fact if you do stir, even just a little, you will probably end up with a lumpy mess. So, relax and trust that everything will be fine in 10 minutes time.  That kind of rhymes so it must to true...a new rule to live by.

Quick and Easy Couscous
Serves 4

1 1/2 dry couscous
pinch of saffron steeped in hot water
     for 5 minutes, optional
1 1/2 teaspoons sea salt
1 1/2 teaspoons olive oil

Pour the couscous into a lasagna pan or casserole dish.  Bring 2 and 1/4 cup of water to a boil.  Season with saffron, sea salt, and olive oil. Stir until the sea salt has dissolved. Pour over the couscous as evenly as possible. DO NOT STIR! Cover the pan with plastic wrap and let rest until all the water has been absorbed, approximately 10 to 15 minutes.

When the water is absorbed, remove the plastic wrap and rake through the couscous with a fork to fluff and separate the grains. Serve immediately.

Try pairing Quick and Easy Couscous with Adam Grossman's Moroccan Chicken

Adam Grossman's Moroccan Chicken

This month's Glorified Home Chef is Adam Grossman.  Adam showed me how to make his grandmother's recipe for Moroccan Chicken.  As a young woman Adam's grandmother traveled through Morocco. She brought back this recipe which has been handed down from generation to generation.

It's a healthy and quick weeknight supper that you will just love.  Check out the video! 

Moroccan Chicken

Recipe adapted from Adam Grossman

1 tablespoon olive oil

1 large onion, diced
2 boneless, skinless chicken breasts, cut into bite-sized cubes
1 red bell pepper, cut into batons (1/2" wide strips)
1 green bell pepper, cut into batons (1/2" wide strips)
1 cup golden raisins
1 teaspoon curry powder
1/4 teaspoon ground thyme

1 teaspoon cinnamon

1 pinch of saffron threads

1 cube chicken bouillon
1 cup of blanched white, whole almonds or slivered almonds

2 small zucchini squash (grated in long strands or julienne cut)
granulated garlic, salt, and pepper to taste

Heat the olive oil in a dutch oven over medium heat. Add the onion and sweat, stirring occasionally, until transparent.

Add the cubed chicken pieces and sauté until just cooked and opaque - add a little more oil if need be to keep from sticking. Remove the chicken from the pan and set aside.

Add the bell peppers and saute for 3 to 4 minutes until tender.  Next stir in the golden raisins, spices, the bouillon cube and blanched almonds. Cover and cook mixture over low heat until the vegetables are soft, about 3 to 5 minutes longer. 

Return the onions and chicken to the pan. If the vegetable are dry, add a little water to moisten the dish, about 1/4 to 1/2 cup should be enough. Cover and cook until chicken is fully cooked and hot.

Finally, add the zucchinis and stir to combine. Cover and cook until the zucchinis are tender - about 2 minutes for grated or 5 for julienne cut.

Serve over couscous.

Heart Shaped Meringues - What a way to say I love you, Valentine!

I'm always looking for grain-free dessert ideas. Plus, I have a weakness for anything that's kitschy cute and what better time of year to embrace kitsch than Valentine's Day.

I saw a recipe by Carla Hall in this month's Redbook and was inspired to rework it. I just felt like it was more complicated than it needed to be. So, here's my simplified version of Heart Shaped Meringues with Jam.

Heart Shaped Meringues with Jam
Makes 4 to 6, 4-inch hearts

4 large egg whites
1 cup granulated sugar, divided
1/4 teaspoon vanilla extract
2/3 cup of your favorite jam, fresh sliced strawberries, raspberries or passion fruit puree

Preheat oven to 225F.

Place the egg whites in a mixing bowl and whip with an electric mixer at medium speed until they are foamy and hold a soft peak.

Continue to whip the egg whites as you gradually add 1/2 cup of granulated sugar.  Continue to whip at medium speed until the whites become very stiff and glossy.

Remove the mixer and fold in the remaining 1/2 cup of granulated sugar and the vanilla extract.  Don't over mix or the egg white will begin to loose their fluff.

Line a baking sheet with parchment paper. Spoon the egg white mixture into a large piping bag or gallon-sized plastic bag. Pipe the outline of a heart about 4 inches long by 4 inches wide. Fill in the center and use a spatula to smooth it out. Then, pipe just the outline of the heart again so you create a raised edge like you see in the photo above. Repeat the process 3 to 5 more times, depending on how much meringue you use.

Bake the heart shaped meringues until they are firm, dry and crisp - about  1 1/2 hours. Finished meringues should be dry but not browned. Allow to cool completely.

Once cooled, the baked meringues can be stored in tightly closed plastic bags for a week or two.

When you are ready to serve them, spoon in the jam or line with fresh berries.

If you'd like to recreate the classic pavlova, fill the meringue with whipped cream first and then top with passion fruit puree and fresh strawberries or kiwi fruit slices.

Homemade Ranch Dressing for Your Game Day Buffalo Wings!

Buttermilk Ranch Dressing

Excerpted from The Kitchen Pantry Cookbook by Erin Coopey

I’m really picky about ranch dressing. The bottled brands just taste synthetic to me. Once you taste this tangy, herby dressing you’ll feel the same.

Yield: Makes 1 1/4 cups (295 ml)

Ingredients
1/3 cup (77 g) sour cream or crème fraîche (see below)
1/3 cup (75 g) homemade mayonnaise (see below) or store-bought
1/2 cup (120 ml) buttermilk
1 1/2 teaspoons fresh lemon juice or white wine vinegar
2 teaspoons grated onion
or 1/2 teaspoon onion powder
1/2 teaspoon garlic purée or pinch of garlic powder
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh parsley
Pinch of dried thyme
Pinch of paprika
3/4 teaspoon kosher salt or sea salt
Freshly ground black pepper to taste

Directions
Whisk the sour cream, mayonnaise, and buttermilk together until smooth and fully blended. Stir in the lemon juice, onion, garlic, chives, parsley, thyme, and paprika. Season with salt and a generous grinding of pepper. Refrigerate, covered, until ready to use. Store in the refrigerator for up to 3 days.
Note: The flavors of this dressing improve with a little time. If you can, try to make the recipe at least 1 hour before you plan to serve it. Refrigerate until ready to use.

Get a little culture - Crème Fraîche
If you left a glass of milk on the counter overnight, you probably wouldn’t want to drink it in the morning, right? We have a tendency to get a little freaked out about bacteria—rightly so in some cases, but in others a little bit of bacteria is a good thing.

Crème fraîche (French for “fresh cream”) is cultured cream, not just because it has a fancy French name, but rather because it’s thickened by bacterial cultures. It can range in thickness from heavy whipping cream to sour cream.

It’s very simple to make. In a small nonreactive mixing bowl, add 1 tablespoon (15 ml) buttermilk to 1 cup (235 ml) heavy cream. Stir to combine. Cover and let rest for 12 to 24 hours at room temperature. The longer you wait, the thicker it will become. When the crème fraîche reaches the desired thickness, refrigerate it for at least 24 hours before using. The finished crème fraîche can be stored in the refrigerator for up to 10 days.

Crème fraîche is slightly less sour than sour cream, so it can be used for all sorts of dressings, sauces, and desserts. It’s delicious plain, but you can add fresh herbs and lemon juice for an herbed cream sauce. Or add a little sugar and vanilla and spoon it over fresh berries.

Mayonnaise

Watching eggs and oil swirl together into mayonnaise seems almost like a magic trick, and it’s ready in flash!

Yield: Makes 1 cup (225 g)

Ingredients
2 raw egg yolks, from the freshest eggs you can find, at room temperature
1⁄2 teaspoon coarse sea salt or kosher salt
1⁄2 teaspoon mustard powder or Dijon mustard
1 teaspoon lemon juice
1 tablespoon (15 ml) white wine vinegar or cider vinegar
1 cup (235 ml) oil
Pinch of sugar (optional)

Directions
Place the egg yolks in a blender or mini food processor. (Because this recipe only makes 1 cup [225 g], a full-size food processor may be too big to aerate the eggs properly. I find the bowl size of my mini prep to be perfect.) You can also whisk the mixture by hand. Process or whisk the egg yolks until they are light yellow and frothy. Add the salt, mustard powder, lemon juice, and vinegar and process/whisk until blended.
With the motor running (or whisking vigorously), slowly drizzle in the oil in a very light, steady stream. Don’t stop until you have added the entire cup. When all the oil is blended, stop the motor (or take a breath), open the bowl, and taste. Add more salt and sugar, if desired. Serve after 1 hour or refrigerate for up to 3 days.

Tastier, Healthier, Homemade

You work hard to make dinner—choosing the best food, mastering preparation techniques, and picking the perfect recipes. But what about the unsung staples, the ingredients and condiments that build and accompany your meal? Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don’t have to limit yourself to the same tastes and the same plastic bottles. With Kitchen Pantry Cookbook you can create your own staples—fresh, delicious, and just the way you like them. Chef Erin Coopey shows you 90+ recipes and variations to personalize your pantry. You’ll never go back to the bottles.Stock your kitchen pantry with:

• Condiments: Everything you need—Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more
• Nut butters and spreads: The classics and the creative—Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more
• Salad dressings: All your favorites, from Balsamic Vinaigrette to Honey Mustard to Sesame Tahini
• Stocks: The basics to have on hand, including Chicken Stock, Vegetable Stock, and Court Bouillon
• Relishes and refrigerator pickles: Delicious and easy—Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more
• Chips, dips, and dunks: Snacks that hit the spot, from Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa

Romesco Sauce - Blasted Vegetables Part 2

When Sarah suggested that she wanted to share her recipe for blasted vegetables, I thought it would be fun to make a sauce for them.  The vegetables are rockin' on their own but sometimes you just want a little something extra. Adding the Romesco Sauce gives them subtle sophistication (and God knows, I'm always striving to be more sophisticated - LOL!).

The cool part is that the Romesco Sauce is about as simple as can be as you'll see in the video.

The sauce originated in Catalonia, Spain and usually include almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and sweet dried peppers, roasted tomatoes, red wine vinegar and onion.

Romesco Sauce

Makes about 1 1/2 cups

1 head of garlic roasted, see note

3 ounces (about 1/2 cup) Marcona almonds

1 15oz jar roasted red bell peppers or Caratilla Piquillo Peppers, drained

2 tbsp Spanish smoked paprika (Pimenton de la Vera, dulce)

2 tbsp sherry vinegar (My favorite is Sanchez Romante Vinegre de Jerez)

2 tbsp olive oil (I used Dauro Olive Oil)

2 tsp kosher salt or Trapani coarse sea salt

1 tbsp Italian parsley, minced

Squeeze the soft roasted garlic out of the head by gently grasping the papery skin and easing the garlic cloves into a waiting bowl. Combine the garlic and all ingredients except parsley in a food processor and process until well combined.  There should be some texture to the almonds but the sauce shouldn't be chunky.

Transfer the mixture to a storage container, stir in the parsley and cover.  Refrigerate until ready to use.

Note: roasting garlic is simple. I slice the top off a head of garlic to expose the gloves. I place the head in a small ramekin or baking dish. Then I pour about 3 tablespoons of olive oil over it and cover the dish with aluminum foil. Bake for 45 minutes to 1 hour at 300F until the garlic is golden and gooshie. Yes, that's the technical description. 

In addition to serving Romesco with Blasted Vegetables, try some of these suggestions!

• Spread on toasted baguettes.
• Use as a dipping sauce for fresh or grilled vegetables, it's particularly delicious with grilled green onions or roasted slices of red potatoes.
• Great with grilled chicken though it is perhaps most often served with seafood including grilled fish, shrimp and scallops. If you serve with fish, try adding mince fennel fronds or mint.
• Toss roasted fingerling potatoes with Romesco and top with some chopped parsley and a sprinkle of crushed red pepper. 

If you like this recipe and want to learn more, join me for a Spanish cooking class at Chefshop.com! By the way, in full disclosure - yes, if you click on a link and purchase any of the products listed in the recipe, I would get a little percentage of the sale.