To me some of my favorite dishes are with only a few simple ingredients prepared perfectly. Take the potato for example, such a humble ingredient that can be cooked in a variety of ways, one of which is the oven baked potato. Correctly executed a baked potato can become the star of any meal. My ideal potato has a slightly crisped salted jacket and a light and fluffy interior, served piping hot with a pad of butter and some salt and pepper. There really is no magic to baking the perfect potato, however I will share with you a few tips that will insure that your spuds come delicious every time.

Choosing the right potato

The first step in baking the perfect potato is to use the right potato. The russet is most certainly the potato of choice when it comes to bakers. I plan one potato per person and try to select spuds of similar size and shape, this will help to ensure all the potatoes bake evenly.  Here is a link to a post with our handy potato selection guide which explains the different types of potatoes and their best uses.

Washing the spuds

The first step is to clean the outsides of the potatoes, I find a bottle or kitchen brush work very well. A green 3M pad also will work. Under running water thoroughly scrub the potatoes, then place them on a towel or rack to completely dry. Potatoes contain a lot of moisture to begin with. It is important that the skin is dry in order to crisp.

Poking the potatoes

After the potatoes are completely dry use a fork or a paring knife to poke holes in the potatoes. This is an important step, by piercing the potatoes it helps to allow moisture to escape during baking. I find a large meat fork works well. Stick the spud all around including the ends being careful not to stab your hand in the process. Try to stick it as deep as you can, as the steam vents are key to a fluffy interior.

Oil and salt

The next step is to coat the potatoes with olive oil. Hold the potato in one hand and the oil bottle in the other. Drizzle some of the oil on the potato and then spin it around in your hand to completely coat the skin. I find I can keep one hand oil free with this method. After the potatoes are entirely coated, place them on a wire rack over a baking sheet. Generously salt the tops of the potatoes with salt. I like using Maldon Sea Salt Flakes or kosher salt. The salt helps to draw the moisture out of the potatoes.

Baking the potatoes

Place your potatoes on a wire rack over a baking sheet in a oven heated to 375ºF. You can also place the potatoes directly on the racks of your oven, but I find the baking sheet makes them easy to remove and prevents any salt falling into the bottom of the oven. Bake the potatoes for 75 to 90 minutes. The times may seem long but depending on the size of the potato it takes time to draw out the water and create a crisp exterior. Watch for the skins to appear crisp and slightly wrinkled. A paring knife should insert easily into the center of the potato when completely baked.

To wrap or not to wrap

You may have seen potatoes wrapped in foil for baking, and if you prefer a soft skin instead of a crispy jacket feel free to do so. The foil traps the steam as the potato bakes and keeps the skin soft, it also shortens the baking time. If you decide to wrap your potatoes follow all of the other preparation steps in the same manner but reduce your oven time by around 25%.

Serving the potatoes

Allow the potatoes to rest for 5 minutes before cutting into them. Baked potatoes do hold a lot of heat and the steam they release can burn you. Use an oven mitt or hot pad to hold the potato in place. Using a sharp knife make a cut deep down the center, taking care not to cut the potato in half. Then using the oven mitt or hot pad squeeze the potato at the ends to open and expose the flaking center. Top the bakers with a pad of butter allowing the heat of the potato to melt the buttery goodness.

Other tips

Baked potatoes make for great left overs. I usually bake more than I need for my meal, since the oven is on and while I am at it, why not prepare a few for later? Here are a few easy meal suggestions using the left overs.

• Chili stuffed baked potatoes are so easy and super delicious. Heat the potatoes in the microwave, split open, and ladle chili over, top with shredded cheddar, diced while onion, and sour cream.
• Try filling the potato with vegetable or beef stew.
• Clam chowder makes for a tasty topping
• Slice or dice for hash browns
• Twice baked are always a hit. Scoop out the inside and mash with sour cream or plain Greek yogurt. Mix in bacon bits, cheese, or any other of your favorites and place under the broiler to add a bit of crisp.

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Oven Baked Potatoes

Easy steps to baking the perfect potato with a crispy jacket and a fluffy interior

Course Main Course, Side Dish

Cuisine American, Vegetarian

Keyword baked potato, potatoes, side dish

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 270kcal

Author Christoph

Cost $4

Ingredients

• 4 large Russet potatoes washed
• 4 tbsp butter

Instructions

• Thoroughly wash and scrub the potatoes. Place on a towel or rack to completely dry about 20 minutes.
• Using a large fork or paring knife deeply pierce the potato on all sides including the ends.
• Coat the outside of the potato with olive oil. Place on a wire rack over a sheet pan and heavily salt the tops.
• Place in an oven heated to 375F for 75 to 90 minutes.
• Allow potatoes to rest for 5 minutes before slicing and fluffing.

Notes

Choose russet potatoes of similar size for baking.

Potatoes can be wrapped in foil if you prefer a soft skin.

Substitute ghee for the butter to keep this vegetarian. 

 

There is a feeling of spring in the air. I realize it is only early March, and where we live there will be several more months of snowy days to come. While the forecast is calling for snow this weekend, in the yard there are hyacinth and tulips beginning to poke their heads up which is very encouraging to me. That feeling that spring brings has awakened my desire for light and fresh fare, and inspired me to try this spin on a classic Italian dessert using Limoncello and fresh lemons. Say hello to spring and Lemon Tiramisu!

What is Tiramisu?

Tiramisu is an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur layered with a mascarpone cheese and topped with cocoa powder. Like any classic dish, there are many versions of the recipe some using a cooked filling with eggs, and others using a Bavarian crème filling. The sponge like layers are created by using lady fingers which is common in almost all versions.

What is Limoncello? 

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples and the Amalfi coast. In northern Italy, the liqueur is often referred to instead as limoncino. Although there is debate about the exact origin of the drink, it is at least one hundred years old. Limoncello is the second most popular drink in Italy after Campari, and has become very popular as a make-at-home liqueur here in the US.

Things to love about this recipe.

Besides the light and fresh delicious flavor this no-bake cake is amazingly easy and quick to make. With just a few simple ingredients and a little bit of time you can make a treat that will astonish your family and friends. This Lemon Tiramisu is also the perfect make-ahead cake and also freezes well allowing you more time to prepare your meal and complete it with a stunning dessert.

Ingredients

• 8 ounces mascarpone cheese – room temperature
• 8 ounces cream cheese or Neufchatel – room temperature
• 3.4 ounce package of Jell-O Instant Lemon Pudding mix
• 1 cup milk – whole or skim
• Zest & Juice of 2 large lemons
• 1 Tablespoon granulated sugar
• 1/2 cup Limoncello – substitute lemon juice for alcohol free
• 24 count Delallo Savoiardi Lady Finger cookies

Method

1. Zest and juice the 2 lemons and set aside.
2. Mix the lemon juice, Limoncello, and sugar together in a small bowl big enough to dip cookies.
3. With a hand mixer beat together the mascarpone and cream cheese until smooth. Mix in the milk and pudding mix until just set about 2 minutes. Fold in about two-thirds of the lemon zest.
4. Roll 8 cookies in the limoncello one or two at a time and arrange in the bottom of an 8″x8″ pan or on a platter. Don’t soak the cookies. Leave about a half inch between the cookies. Spread one-third of the lemon crème over the lady fingers. You may need to hold them in place, the first layer is a little tricky. If you are making the cake in a pan you may need to snap the cookies to fit. 
5. Repeat a second layer by dipping another 8 cookies followed by another third of the crème.
6. Dip the remaining 8 cookies and top with the balance of the crème. If you made the cake on a platter you can also frost the sides with the crème. Sprinkle the remaining lemon zest on top and place in the fridge for at least two hours or overnight.

Make it a complete Italian Feast with some of our favorite recipes

 Classic  Bolognese  Sauce

Standing Pasta Pie

Penne alla Carbonara

Roasted Sausages & Grapes

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Lemon Tiramisu

Delightful citrus take on an Italian favorite. Lady finger cookies are soaked in Limoncello and then layered with a mascarpone lemon crème in the easy-to-make no-bake dessert. Light and delicious this dessert is sure to become a family favorite.

Course Dessert

Cuisine Italian

Keyword easy dessert, Lemon Tiramisu, no-bake cake

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Author Christoph

Cost 15.00

Ingredients

Ingredients

• 8 ounces Mascarpone cheese room temp
• 8 ounces Cream cheese or Neufchatel room temp
• 1 package Instant Lemon Jello Pudding Mix 3.4 ounce box
• 1 cup milk whole or skim
• 2 large Lemons zested and juiced
• 1 package Lady Finger Cookies - 24 count pack crisp cookies not sponge
• 1/2 cup Limoncello substitute with lemon juice if desired
• 1 Tablespoon granulated sugar

Instructions

Method

• This dessert can be made using either an 8" x 8" baking pan or on a platter large enough to hold an 8" x 8" cake.
• Zest the two large lemons and hold to the side. Juice the lemons into a small bowl just wide enough to be able to roll the cookies. The juice from the lemons should equal about 1/2 cup. Add the Limoncello and sugar and whisk until the sugar is dissolved. For non-alcoholic version replace the Limoncello with an additional 1/2 cup of lemon juice.
• With a hand mixer, beat together the Mascarpone and cream cheese until smooth. Add the instant pudding mix and the cup of milk. Mix until the pudding just begins to set about 2 minutes. Add two thirds of the lemon zest and mix to incorporate.
• Roll eight of the cookies a couple at a time in the Limoncello mix and arrange them in your pan or on the plate about 1/2" apart to make the first layer. Don't soak the cookies, just coat them. If you are using a pan you may need to break some of the cookies to fit. Spread one third of the pudding mixture over the cookies. You might need to hold the cookies in place as you start the first layer.
• Repeat the next layer by again coating 8 more of the cookies in the limoncello followed by another third of the pudding mixture. Dip the remaining 8 cookies followed by the balance of the pudding mixture. If you built the dessert on a plate use some of the mixture to "frost" the sides. Sprinkle the top with the remaining lemon zest.
• Cover and chill in the fridge for at least two hours or overnight. Cut and serve with a slice of fresh lemon or fresh raspberries. The Tiramisu will hold for 2 to 3 days in the fridge.
• This cake also freezes very well making it a perfect make ahead dessert.

Well it has been quite a while since I attempted a blog post but thought it was about time to do something. I really admire the bloggers who are able to post on a regular basis, it is really not that easy. I have been writing this blog for over five years now, and from time to time I seem to hit a brick wall with ideas for content and motivation. I think I put a lot of effort in to the holiday cooking and baking, so when January rolls around……. well…… I am kinda kaput.

I also have been regrouping on what kinds of foods to prepare for our meals. Winter always seems to have me craving hearty warm, ooey and gooey casseroles and dishes with gravy, however while my desires may be delicious, they probably are not the key to best health. So I have been attempting to work a couple of no-meat lighter meals in to the weekly dinner repertoire, and I find that as long as they are flavorful and satisfying, we are good to go.

In our house we do love roasted vegetables and ethnic foods of all types. So when I put together this dinner idea I knew…. or rather I hoped that it was something that we would both enjoy, and it certainly was. This cauliflower dish is incredibly easy to make and simply delightful! The spicy exterior crust forms a crisp shell keeping the inside moist and tender. Also coming from a person that does enjoy a meat protein for dinner, I found this to be very satisfying and filling. So as long as I can keep coming up with tasty treats like this, I don’t think changing our dinner habits will be a problem.

What spices are used in Indian cooking?  With vibrant colors, fragrant aromas, and a mixture of spicy, sweet flavors, Indian cuisine is known for its extensive use of spices and herbs. There are number spices used in Indian cooking with some of the most common used being, cumin, coriander, turmeric, chili powder, cayenne pepper, cardamom, fennel, bay, saffron, pepper, cloves and cinnamon. A mixture of spices, or Masala as it’s called in Hindi, is said to be the heartbeat of an Indian kitchen. Indian cooks are known to blend their own curry powders using family recipes passed down from generation to generation.

Is all Indian food vegetarian?  India is home to the largest population of vegetarians, so it’s a common assumption that all Indians are vegetarian, but their eating habits vary widely according to community and region. Only 40 percent of Indians are actually vegetarian, out of which almost a quarter are ‘pure vegetarians’ who don’t eat eggs. There are few influencing factors for India’s vegetarian diet, religion and expense being at the top of the list. Meat eating in India is associated with wealth and luxury, since meat is so expensive many people eat it only on special occasions, adding it sparingly to only one or two dishes.

Health benefits of cauliflower.  Cauliflower is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer and heart disease. It also contains fiber to enhance weight loss and aid digestion, and choline that is essential for learning and memory. Cauliflower is also low in carbs and can replace potatoes, rice and pasta. Plus it is just down right good!

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Indian Spice Crusted Cauliflower

A mixture of Indian spices and yogurt create a flavorful crust for this tender oven roasted head of cauliflower. Serve with rice and peas for a complete vegetarian dinner.

Course Main Course

Cuisine Indian

Keyword indian food, Roasted Cauliflower, vegetarian dishes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 6

Author Christoph

Ingredients

• 1 tablespoon vegetable oil
• 1 head cauliflower
• 1½ cups plain Greek yogurt
• 1 lime zested and juiced
• 2 Tablespoons Chile powder
• 1 Tablespoon ground Garam Masala
• 1 Tablespoon cumin
• 1 Tablespoon garlic powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• fresh cilantro, rough chopped for garnish

Instructions

• Preheat the oven to 400° and lightly grease a small baking sheet or cast iron skillet. Set aside.
• Trim the base of the cauliflower to remove any green leaves and the stem.
• In a medium bowl, combine the yogurt with the lime zest and juice, mixing well.
• In a separate small bowl combine all the spices. Add to the yogurt and stir to completely combine.
• Dip the head of cauliflower into the bowl and use a brush or your hands to smear the yogurt paste evenly over its surface.
• Place the cauliflower on the baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The yogurt paste will make a crust on the surface of the cauliflower.
• Remove from the oven and sprinkle with lime zest. Let the cauliflower rest for 5 - 8 minutes before cutting it into wedges and serving. Top with fresh chopped cilantro.

Notes

Serve on top of rice and peas for a complete meal. Also delicious served on a bed of greens.

Obatzda or Obatzter is a traditional Bavarian dish that begins with a soft ripe Camembert combined with a spreadable cheese, butter, onions, a few spices, and of course beer.  This popular appetizer also sometimes called Gerupfter Käse (which translated is barley cheese) can be found in most any restaurant or beer garden in Bavaria.  It is also know as the official cheese dip of Oktoberfest, however I think it would also make the perfect game day snack here at home.

I know I have said it before but fall has to be my favorite time of year.  There is something I just love about cool crisp mornings and bluebird skies, even my coffee seems to taste better.  Fall also begins what is in my opinion, the most wonderful time of the year and brings some of the best celebrations.  And speaking of celebrations, it was this time a year ago we were in Munich for the last weekend of Oktoberfest, the Großvater of them all.  The weather in Munich is very similar to the weather here in Denver, and fall is an exceptional time to experience Bavaria.  It is easy to see how they chose blue for one of the colors for the Bavarian flag.

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Obatzda ~ Bavarian Soft Cheese Dip

Obatzda is the signature beer cheese dip of Bavaria also
known as Gerupfter. A traditional Oktoberfest favorite that is perfect for game day too!

Course Appetizer

Cuisine German

Keyword appetizer, Game Day Treats

Prep Time 20 minutes minutes

Chill 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Author Christoph

Cost 10.00

Ingredients

• 8 ounces Camembert Brie or other soft ripe cheese
• 8 ounces spreadable cheese Laughing Cow or Cream Cheese
• 1/4 cup butter
• 3 teaspoons paprika
• 2 teaspoons caraway seed toasted and ground
• salt and pepper to taste
• 3 - 4 tablespoons Weißbier or Dunkel lager
• 1/3 cup sweet onion finely diced
• 3 tablespoons fresh chives chopped

Instructions

• Allow the Camembert, spreadable cheese, and butter to come to room temperature.
• Mash together the Camembert (rind and all), spreadable cheese, and butter, with the paprika, caraway seeds, salt and pepper until combined.
• Add beer a tablespoon at a time and mix until the dip is spreadable but not soupy.
• Cover bowl and refrigerate for 3 to 4 hours.
• When you are ready to serve take the dip out of the refrigerator and let stand for 30 minutes.
• Add the diced onion and chopped chives to the dip and fold until well incorporated. Garnish with chives.
• Serve with pretzels or rye bread, radishes, carrots, celery or other fresh vegetables.

Notes

Traditional Obaztda is made with sweet paprika however we also had it with hot and it was fantastic!

 

Farm fresh spinach is combined with garlic, onions and feta cheese then baked in thin flaky layers of phyllo dough until golden brown.  Our version of this classic Greek Spanakopita adds a bit of a twist to the traditional recipe adding a blend of feta and ricotta cheeses and a hand full of fresh dill.  Formed in a slightly different manner, this recipe offers the perfect ratio of filling to crisp flaky layers of pastry.

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Spanakopita

Layers of flaky phyllo dough are filled with spinach, onions, and feta cheese then baked to a golden crisp in the favorite Greek pastry.

Course Appetizer

Cuisine Mediterranean

Keyword phyllo dough, Spanakopita

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 pounds fresh spinach wilted, chopped, and drained
• ½ red onion sautéed finely chopped
• 4 cloves garlic finely chopped
• 4 tablespoons fresh dill chopped
• 8 ounces feta cheese crumbled
• 4 ounces ricotta cheese
• salt and pepper to taste
• 2 eggs
• 1 package phyllo dough
• ¾ cup olive oil

Instructions

• Position rack in the center of the oven and heat to 375°F. Lightly grease a 10” springform or cake pan.
• In a large non-stick skillet over medium-high heat wilt the spinach in a tablespoon of olive oil adding handfuls at a time. You may need to do this in more than one batch depending on the size of your skillet. Transfer to a large bowl to cool.
• Sautee the onions until translucent, adding the garlic for the last minute. Add to bowl of spinach to cool. Once cooled, add the fresh dill and turn out on to a cutting board and finely chop.
• Press as much liquid as you can from the cooked spinach and onions using a mesh strainer and the back of a large spoon. A ricer also works very well for this.
• Return the spinach to the mixing bowl and add the cheese. Mix well and taste adding salt and pepper as needed. Once seasoned add the eggs and mix well.
• Place a sheet of phyllo dough in the bottom of the baking pan and brush with olive oil, and a second sheet and brush again.
• Lay a sheet of phyllo dough on a cutting board, long edge towards you and brush with olive oil, and another sheet and brush, add a third and brush again.
• Pipe or spoon a row of filling along the bottom edge of the dough, roll the dough into a rope. Starting in the middle of the pan, form a coil with the rope of dough, keeping it as tight as you can. The dough may crack a bit as you work.
• Repeat with more sheets and filling until the coil completely fills the pan. Brush the top of the coil with olive oil. Cover coil with a sheet of dough and brush with oil, add a second sheet and brush again. Tuck the edges of the top sheets down around the sides of the coil and sprinkle the top with sea salt.
• Bake for 50 to 60 minutes or until the top is golden brown. Cool in the pan for five minutes before placing on a wire rack to cool.
• Spanakopita is served warm or at room temperature.

Notes

This can also be made on a baking tray if you do not have a large springform or round pan. Parchment paper would be a good idea.

 

Bake any remaining filling as hand pies.  Using several sheets of phyllo, brush oil between the layers, add the filling, and fold into pockets or triangles.  Bake until golden 20 - 25 minutes. 

I must confess, I really enjoy a good pastry with my coffee.  Flaky layers, crisp on the outside and tender on the inside, with a bit of sweet but not overly sugary.  Now it is not very often that I actually act on this love affair with breakfast baked goods, but every once in a while there is no fighting the urge.  I first learned of this pastry on a trip to Munich a few years ago.  The hotel had these wonders nestled in with other delightful breads on a breakfast buffet, and the interesting shape of the croissant-like cinnamon roll caught my attention.

Like many European pastries, the Franzbrötchen (French roll) is not overly sweet, the star of the roll is the soft layers of the croissant.  This roll originated in Germany after Napoleon’s troops had occupied Hamburg in the early 1800’s, and most likely got its name from the French croissant or Französisch in German.  Originally found only in Hamburg, the popularity of this roll spread and it is now enjoyed all over Germany.

I had kind of forgotten about his delight until just recently.  I have been taking German language classes and to aid my pronunciation I have been streaming German television programs.  The other morning I was watching “Guten Tag Deutschland”, the German equivalent of Good Morning America.  The show had a segment called Essen & Trinken (food and drink) and the hosts were making this easy version of Franzbrötchen which caught my eye.  The traditional way to make this roll is done in the same fashion as croissants.  Layers of dough laminated with butter and folded and rolled and allowed to rise, a rather lengthy project.  This recipe however used prepared puffed pastry and for a twist they added some apple.  It was particularly fun because I actually understood part, not all, of what the hosts were saying, and I realized how easy this would be.  So the other morning I busted a move and put these together to enjoy with our coffee.  I will say they were quite delicious, not as good as the real thing of course, but for a quick and easy breakfast pastry, these rolls are a definite winner.

Two sheets of pastry dough are required.  Roll the sheets rather thin and as close to the same size as you can.  I used Pepperidge Farms puff pasty and rolled it to about 14″ x 20″.  Set one aside while you begin to build the roll.  Brush the first sheet from edge to edge with melted butter and dust evenly with a mixture of cinnamon and sugar, I added cardamom.  The cinnamon and sugar should not be too thick just.  Squeeze as much liquid as you can from the shredded apples and spread them evenly over the dough, again not too thick.  Top this with the second sheet, patting it down to remove air gaps and to flatten it for easy rolling.  Brush the second sheet with melted butter followed by another sanding of the sugar and cinnamon.  And be sure to enjoy that fresh squeezed apple juice!

Roll the pastry up to form a roll without any air pockets.  Then carefully slice the log into pieces about 2½” – 3″ long.  After trimming the ends I got 8 rolls out of the log.  Then using the handle of a wooden spoon press down in the center of each piece about three quarters of the way through.  Don’t break the roll in half but you do want to press hard enough to form a butterfly looking roll.

Place the rolls 3″ – 4″ apart on a parchment lined baking tray, be sure not to crowd them.  You will want to use parchment, melted sugar is a tough one to clean up and might also cause your rolls to stick.  Silpats do not work because they will not allow the rolls to brown on the bottom.  Bake the rolls for 25 to 30 minutes or until they have taken a nice golden brown color.  Be sure to let them cool a bit before devouring.  Remember apple and sugar fillings are hot.

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Franzbötchen mit Apfel

A very easy version of a beloved German pastry makes this a favorite breakfast treat. Croissant-like cinnamon rolls with bits of apple are perfect with your morning coffee.

Course Breads, Breakfast

Cuisine German

Keyword bread, Breakfast pastries, Franzbrötchen

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 sheets Pepperidge Farms puff pastry dough
• 1 stick unsalted butter 8 Tablespoons melted
• ¼ cup granulated sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 2 apples grated

Instructions

• Position rack in the center of oven and heat to 400°F. Line 2 baking trays with parchment.
• Melt butter in a small sauce pan. Mix sugar, cinnamon, and cardamom in a small bowl.
• Shred the apple into a large bowl with a course grater, stop at the core and be careful not to get any seeds.
• Thinly roll the sheets of puff pastry on a lightly floured board to about 14” x 20”. Fold one in half with a towel and set aside.
• Brush the first dough sheet with butter, completely covering the entire sheet. Spread half of the sugar mixture evenly over the dough. 
• Taking handfuls of the apples squeeze out as much juice as you can and spread them thinly over the dough.  You may not use all of the apple depending on the size and how much your grated.  
• Top with the second sheet of dough and pat to remove air and seat the apples. Brush with the remaining butter and sand with the sugar. Roll up into an even log taking care to not leave air pockets.
• Trim the ends and cut the log into pieces about 2 ½” – 3” long. Using the handle of a wooden spoon press down through the center about three-fourths of the way through the dough. Place on a baking tray 3” to 4” apart. Bake for about 25 – 30 minutes or until the pastry has a deep color. Allow to cool on a wire rack before enjoying. 

Notes

*** Remember fruit fillings can be hot! ****

 

The traditional rolls are filled only with sugar and cinnamon; however it is not uncommon to find them with fruit or shaved chocolate too.

Chunks of tender steak bring beefy goodness to this hearty Chili Con Carne with beans.  Loaded with onions, garlic, tomato and mix of spices this soup has a big bold flavor that is sure to please the most discriminating chili lover.  Topped with some shredded cheese and diced onion and served with a side of corn bread or a flour tortilla, this is one meal that everyone is sure to enjoy.  Oh and don’t forget the icy cold beer!

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Steak Chili Con Carne

Tender chunks of steak bring a beefy flavor to this bold chili. Loaded with a mixture of beans and lot of onions, this chili is not for the timid!

Course Main Course, Soup

Cuisine American

Keyword Chili, Soup, Steak Chili Con Carne

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Author Christoph

Ingredients

• 1½ - 2 pounds New York strip steak cut into ¾” pieces
• 4 ribs celery diced
• 1 medium sized onion diced
• 1 green pepper diced
• 2 jalapeno peppers fine dice
• 5-6 cloves of garlic diced
• 4 tablespoon chili powder
• 2 tablespoons ground cumin
• 2 tablespoons ground oregano
• 2 tablespoon vegetable oil
• 1 tablespoon ground black pepper
• 1 tablespoon white pepper
• 1 teaspoon salt
• 1 can black beans 15 ounce drained
• 1 can kidney beans 15 ounce drained
• 1 can garbanzo beans 15 ounce drained
• 1 can tomato sauce 15 ounce
• 1 can diced tomatoes 28 ounce
• 3 – 4 cups beef stock
• 1 tablespoon beef base

Instructions

• Place a large soup pot, 3 to 4 quart on the stove over medium heat.
• Cut the steak up into bite size pieces and brown in a large skillet with one tablespoon of the oil, seasoning with some of the spices. Transfer into the warmed pot.
• Cut up the vegetables and sauté in a large skillet with 1 tablespoon of oil. Cook until the veggies begin to soften. Add the remaining spices tossing to coat. Cook for another minute or two, then add the vegetables to the pot with the steak. Mix well to combine.
• Drain the beans and add to the pot. Add the tomato products and stir well. Add enough stock to just cover all of the beans. Stir in the beef base.
• Cover and bring to a boil, then reduce to simmer covered for an hour, stirring occasionally. At the end of the hour give the chili a good stir and taste. Add more stock if too thick and more spices if desired. Allow chili to cook for another half an hour or so with the lid partially covering to allow to thicken.
• Serve with diced onions, shredded cheese and a chunk of cornbread or flour tortilla.

Notes

Chili is always better to me the longer is simmers, just keep an eye on it and add more stock if needed.

 

Spices vary widely depending on quality and age.  Be sure to taste the chili after the initial seasoning and make adjustments to your personal taste.

 

Chili freezes very well.  I often put half in the freezer right away if I am not feeding a group.  

When it comes to classic comfort food many would agree that Shepard’s pie is a favorite.  Over the years I have been served many different takes on what were all called Shepard’s pie, some with lamb and some with beef, others prepared with ground meat rather than with tender pieces.  With St. Patrick’s day fast approaching, I thought I would look in to this traditional Irish dish that everyone calls Shepard’s pie and find out the real scoop.

Deciding what is or isn’t Shepard’s pie is actually quite easy.  The traditional Irish dish is made with ground lamb, usually from a left over roast, although you will find it made with pieces of lamb and it is still called Shepard’s pie.  If the dish contains beef, ground or chunks then is should be referred to as Cottage pie which is English.  So our version of this dish is actually Cottage Pie and uses tender chunks of beef, carrots, and peas in a hearty sauce, and is topped with creamy champ mash for some added flavor.  So what ever you call it, one thing is for sure, there is no confusion over how delicious it is!

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Shepard's or Cottage Pie with Champ Mash

Comfort food at its best. This version uses beef instead of lamb and is topped with creamy mashed potatoes loaded with green onions for extra flavor.

Course Main Course

Cuisine Irish

Keyword casseroles, Comfort food, Shepard's Pie

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 tablespoons olive oil
• 1 large onion diced
• 2 medium carrots peeled and sliced
• 1 ½ pounds beef roast*** or lamb roast cubed
• 3-4 sprigs fresh thyme
• 2 sprigs fresh Rosemary
• 2 cups beef stock
• 2 tablespoons tomato puree
• 2 tablespoons Worcestershire sauce
• 1 ½ pounds potatoes peeled and cubed
• ¾ stick butter
• ¼ cup milk
• 6-8 green onions thinly sliced
• Salt and pepper to taste

Instructions

• Heat one tablespoon of olive oil in a medium-sized skillet over medium heat. Cook onion and carrots until slightly softened. Remove vegetables from pan and set aside.
• Increase the heat to medium-high and add the other tablespoon of oil. Add the cubes of steak and cook turning to evenly brown all sides.
• Add the beef stock, tomato puree, and Worcestershire sauce to the skillet and stir to combine. Return onions and carrots to the skillet. Tie the thyme and Rosemary into a small bundle with kitchen string and add to the skillet. Bring to a mixture to a boil, and then reduce to a simmer partially covering with a lid. Simmer for about an hour or until the liquid has thickened.
• To make the champ mash for the topping, boil the potatoes in a large pot of water until fork tender. Drain potatoes and mash together with milk and butter until smooth and creamy. Mix in green onions and season to taste with salt and pepper.
• Heat oven to 350°F and lightly spray an oven proof baking dish with non-stick spray.
• Pour the beef gravy mixture into the baking dish and top with the mashed potatoes. Sprinkle the top with fresh ground black pepper.
• Bake for 25 to 30 minutes or until the tops of the potatoes have started to brown.

Notes

***Shepard’s pie is traditionally made with ground lamb. I used part of a beef roast for this dish, you could also use ground beef if you prefer.  Shepard'e pie made with beef or ground beef is usually known as Cottage pie.

Getting a good breakfast on the go can be a challenge, but not with these make-ahead sausage and hash brown burritos.  Spiced with diced green chilies these easy-to-prepare burritos will have you and your family starting the day on the right foot.  Perfect for a busy lifestyle these burritos make a delicious grab-and-go morning meal for work or school, or take some along on your weekend camping adventure.  Make a large batch and enjoy some now and freeze the rest for later, either way you will be sure to enjoy!

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Make-ahead Breakfast Burritos

Easy recipes for breakfast burritos filled with sausage, potatoes, eggs, and green chili. Great for a large group or perfect for freezing.

Course Breakfast

Cuisine Mexican

Keyword Breakfast, Breakfast burritos, Burritos

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 pound breakfast sausage
• 2 ½ cups diced hash brown potatoes fresh or frozen
• ¼ cup diced onion
• 1 jalapeno pepper diced
• 6 eggs scrambled
• 1 4 ounce can mild green chilies
• 1 cup cheese grated
• ¼ cup green chili enchilada sauce
• 8 large burrito-size soft flour tortillas

Instructions

• In a large skillet crumble and brown the sausage.  Drain and place in a large mixing bowl to cool.
• Lightly brown potatoes. Add onion and jalapeno and cook until onions become soft.  Set aside to cool before adding to sausage.
• Scramble the eggs and put on a plate to cool before adding to sausage and potatoes.  Mix evenly.
• Mix in green chilies and cheese.  Add enchilada sauce and mix well.
• Heat tortillas in microwave as you go for about 10 seconds to soften.  Place about 1/3 to 1/2 cup of filling in the center of tortilla.  Roll burritos folding the sides in first.  Roll in wax paper and seal with tape or label.
• Hold in the fridge for up to 5 days, or to freeze lay burritos in a single layer on a sheet pan until completely frozen.  Burritos should be wrapped in foil for longer storage.
• To reheat unroll wax paper and heat in micro for about 90 seconds.  Microwaves vary heat longer if needed.

Notes

Burritos can be made with bacon or ham if you prefer.  Spice them up more or leave out the heat to suit your families taste. 

Dresden Stollen goes by many different names; Stollen, Strutzel, Striezel, Stutenbrot, or Christstollen.  This traditional German Christmas bread, is a flavorful combination of rum soaked raisins and currants, almonds, candied citrus peel, spices such as cinnamon and cardamom, and of course lots of butter.  Legend says that the shape of Stollen with the white layer of powdered sugar symbolized the swaddled Christ Child.

For probably the last five years I have stated that I wanted to have Stollen for Christmas, but for some reason have never done so.  Last year we were in Munich at Christmas and I still managed to not savor any of the traditional treat.  Part of the reason has been that no one else in my family has seemed remotely interested and I really don’t need one to myself.  It seems that others equate Stollen to fruit cake  (which I am also the only one to claim a fondness for) and while there are some similarities, they are not the same thing.

So this year I decided that I would go it alone if I had to and make my own holiday bread.  I began searching for a recipe to try and found that there probably are as many versions of Stollen as there are Großmutters.  I was not inspired by much of anything I was finding, then it occurred to me to change my search words to Deutsch.  I replaced the word recipe with rezept and the results were much more what I was hoping for.  I found incredible recipes from many German bloggers (remember you can always use Google translate if you need) and finally came across this one that particularly interested me.  It was shared by a woman whose mother had worked in Dresden before the bombing at a bakery that was famous for making the Christstollen.  Her mother claimed that this was the original recipe, whether or not this is actually true, it doesn’t matter, I love the story.

The dough for this bread is very heavy because of the large amount of butter and lard.  After combining the dry ingredients and fruit it is best to just roll up your sleeves and mix in the milk, butter and lard by hand, it is much to heavy to stir.  Due to the large amounts of butter in the bread, it requires very long rise times and will not double in volume like other breads.  Because of the high fat content you need very little flour to keep it from sticking to your board or hands.

While the ingredients in the recipes I looked at varied somewhat, there was a consistency for the shaping.  To form the loaves or ‘lugs’, turn the ball of dough out on a lightly dusted board and flatten it by hand into disc that is easy to divide in half.  Then roll each half into an oval shape about 1″ thick using your hands to tighten up the edges as needed.  Then fold the oval in half lengthwise allowing the bottom of the fold to stand out about an inch past the top.

I brushed these loaves with butter before baking, about half of the recipes I looked at instructed to do so.  It did help to get a nice even golden color however I did need to tent them with foil after 45 minutes as they were getting too dark.  I think on another round I would skip this step, there is enough butter in the dough and the added butter coating made a slightly crisper crust than I want.  I also baked these lugs on a parchment lined sheet pan as recommended.  Because of the long baking time and the high fat content the bottoms of the loaves did end up a bit dark.  I would suggest baking the loaves on silpats or doubling up sheet pans to prevent this.

The completely cooled loaves are heavily dusted with powdered sugar then wrapped tightly in plastic wrap and should be held for several weeks before you enjoy them.  I did cut into one of the two loaves of my experiment to see how things worked.  I will tell you it is a bit denser that I would like but the flavor is amazing.  I did not soak the citrus in the rum but I think I would do that another time, some of the bits seem a bit hard.  It will be fun to see how this bread develops over the next couple weeks.

I find baking is always a fun challenge and experimenting with new recipes is very interesting.  The techniques for making this kind of bread is one that will certainly require some practice.  Overall I am pleased with my results, and remind myself that the Germans have been baking these breads for hundreds of years in order to perfect.

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Dresdner Stollen

I found this recipe shared by a woman whose mother had worked in the bakery famous for making Christstollen before the bombing of Dresden during WWII. This traditional German Christmas fruit bread is also known as Striezel or Weihnachtsstollen.

Course Breads

Cuisine German, Holiday

Keyword Christmas recipes, Stollen

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Rising 2 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 2 Loaves

Author Christoph

Ingredients

• 2 ½ cups raisins
• 1 ¼ cups current
• ½ cup spiced rum
• 7 ½ cups flour
• 4 ½ teaspoons instant yeast
• ¾ cup + 2 tablespoons granulated sugar
• 1 teaspoon salt
• ¾ cup sugared lemon and orange peel fine diced
• 1 ½ cups almonds chopped
• 2 - 3 drops bitter almond oil
• 1 1/3 cups unsalted butter room temperature
• 2/3 cup lard room temperature
• 1 cup lukewarm milk
• 1/3 cup butter melted
• 2 tablespoons vanilla sugar
• ½ cup confectioners’ sugar more if needed

Instructions

• Soak raisins and currents in spiced rum overnight in a non-reactive bowl with a lid
• In a large bowl combine flour, yeast, sugar, and salt. Mix to combine. Add the soaked raisins, citrus peel, and almonds. Mix well.
• Add almond oil, butter, lard, and milk. Mix with hands until a dough is formed. Turn out on to a lightly floured board and knead for about 5 minutes. Return dough ball to bowl and cover with a tea towel. Allow to rise for 1 hour.
• Knead well again and let rise for another hour.
• Slightly flatten the ball of dough into a circle and divide in two. Working with one half at a time roll the dough into an oval about 1" thick. Use your hands to tighten up the edges if necessary. Fold the oval in half the long way (like a taco shell) bending it so the top is held back and not even with the bottom. Transfer the lugs to a parchment lined baking sheet and cover with a tea towel. Allow dough to rest for 30 minutes.
• While the dough is resting heat the oven to 350°F. Bake for one hour, cover with foil if necessary to prevent burning. Stollen should have a nice dark color but not be burnt.
• After baking, allow to cool slightly on the baking sheet before transferring to a wire rack. Brush warm lugs with the melted butter and sprinkle with vanilla sugar.
• When lugs are mostly cooled, brush again with melted butter and heavily dust with powdered sugar. When loaves are completely cool, wrap tightly in plastic wrap or foil.
• Stollen should be held for 2 weeks before serving.

Notes

This dough is very heavy almost like cookie dough. The bread does not rise very much during the resting periods but the sugar and flour become completely absorbed.

Very little flour is needed to prevent sticking.

I baked the loaves on a parchment lined sheet pan and the bottoms got a bit dark. I would suggest using a silpat or doubling up the pans to prevent this.