Gadgets to Goulash March 16, 2015 INTERNATIONAL CUISINE http://www.bavaria.travel/data/mediadb/cms_pictures/generated/93352c7f1289c54ce76acbd730baa0f2.jpeg http://www.germanfoodguide.com/Images/cooking/rollmops.jpg German Cuisine • http://www.germany-insider- facts.com/german-foods.html#.VP4nZvnF-PU • http://allrecipes.com/recipes/world- cuisine/european/german/ • http://www.germanfoodguide.com/cooking.cf m • The German Kitchen: Traditional Recipes, Regional Favorites. Christopher and Catherine Knuth. Leberkäse 2 lbs Lean Beef 1/2 lb Pork 1/4 lb Bacon 1 Onion, finely chopped 2 tablespoons Salt 1 teaspoon Pepper 1 teaspoon Marjoram 1 clove Garlic, pressed Pinch Lemon Zest 2 cups Water Add beef, pork, and bacon to a blender. Add salt and some of the water. Blend until smooth and shiney (add remaining water as needed). Refrigerate mixture for 2 hours. Add chopped onions and remaining seasoning to meat mixture. Mix together until well combined. Preheat oven to 325°. Grease a loaf pan. Add meat mixture to loaf pan and press down until it has a smooth top. Bake 1 1/2 to 2 hours. If loaf begins to become too dark, cover with foil to prevent burning. http://www.germanfoodguide.com/recipes.cfm?recipe_number=218 German Potato Salad http://www.saveur.com/article/Recipes/German-Potato-Salad German Potato Salad Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw. This recipe comes from James Beard's American Cookery (Little Brown & Co., 1972). SERVES 6-8 INGREDIENTS 6-8 medium waxy potatoes Salt 12 thick slices bacon 1 large yellow onion, peeled and thinly sliced 6 tbsp. white wine vinegar Freshly ground black pepper ¼ cup chopped fresh parsley leaves INSTRUCTIONS 1. Put potatoes into a large pot, cover with cold water by 2"to 3", and add a generous pinch of salt. Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, 15–20 minutes. 2. Meanwhile, cook bacon in a large skillet over medium heat until crisp, 10–15 minutes. Drain on paper towels, setting skillet with rendered fat aside. Crumble bacon into large pieces. 3. Drain potatoes, peel while still hot, and cut into 1" cubes. Put potatoes into a large warm serving bowl and add bacon and onions. Return skillet with bacon fat to medium-high heat and heat until hot. Carefully add vinegar and salt and pepper to taste. Pour hot dressing over potato mixture and toss well. Adjust seasonings. Garnish with parsley. Serve warm. http://www.saveur.com/article/Recipes/German-Potato-Salad This appetizing and richly flavored dish echoes the traditional flavors of Greek cuisine. 3 tablespoons extra virgin olive oil 1 onion—finely chopped 1 green pepper (capsicum)—diced 2 scallions (spring onions)—thinly sliced 3 cloves garlic—finely chopped 14 oz (420g) canned tomatoes—chopped ½ cup white wine ½ teaspoon dried oregano 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 1 cup long-grain rice 16 uncooked shrimp—peeled and deveined 2 tablespoons chopped fresh flat-leaf parsley 2½ oz (75g) crumbled feta cheese HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion and green pepper for 5 minutes, stirring occasionally. ADD the scallions and garlic and cook, stirring, for another 2 minutes. ADD the tomatoes, wine, oregano, salt and pepper and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for 10 minutes. WHILE the stew simmers, cook the rice. ADD the shrimp, parsley and reserved tablespoon of olive oil to the stew and simmer, covered, for a further 3 minutes. SPRINKLE the feta cheese on top and place the skillet under a hot oven broiler to brown the feta (about 2 minutes). SERVE with the rice. http://www.mediterrasian.com/delicious_recipes_shrimp_feta.htm Tzatziki is a classic Greek cucumber and yogurt sauce seasoned with garlic, lemon juice and fresh dill. Tzatziki can be served on souvlaki, in a gyro, pita sandwich, or with grilled fish, meat or vegetables. And of course it makes a great dip. 1 cucumber—peeled and cut in half lengthwise 2 cups Greek yogurt 2 cloves garlic—minced 1 tablespoon lemon juice 1½ tablespoons finely chopped fresh dill 1 tablespoon extra virgin olive oil 1 teaspoon salt ¼ teaspoon freshly ground black pepper SCRAPE the seeds out of the cucumber halves using the pointy end of a teaspoon, and discard. GRATE the cucumber flesh into a bowl then squeeze out any excess moisture using your hands (a small handful at a time works best). PLACE the grated cucumber into a large bowl and add the yogurt, garlic, lemon juice, olive oil, dill, salt and pepper. STIR well to combine. PLACE the tzatziki in the refrigerator for at least 2 hours (and preferably overnight) to let the flavors meld and intensify. Variation: Use finely chopped fresh mint instead of dill. http://www.mediterrasian.com/delicious_recipes_tzatziki.htm Irish Cuisine • http://www.foodnetwork.com/topics/irish.ht ml • http://allrecipes.com/recipes/world- cuisine/european/uk-and-ireland/irish/ • http://www.delish.com/recipes/cooking- recipes/traditional-irish-food#slide-1 • The country cooking of Ireland. Colman Andrews Irish Soda Bread http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe.html#lightbox-recipe-video Recipe courtesy of Ina Garten SHOW: Barefoot Contessa EPISODE: Baking Basics Read more at: http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread- recipe.html?oc=linkback Ingredients Irish Soda Bread 4 cups all-purpose flour, plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Directions Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature. 2006, Barefoot Contessa at Home, All Rights Reserved Read more at: http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe.html?oc=linkback Beef in Guinness A very flavoursome Irish dinner! Ingredients Method 1kg joint shin of Beef Cut the beef into chunks. 2 Large Onions Peel and slice the carrots and onions. 6 Medium Carrots Heat up the fat 2 tbsp of flour Roll the beef in flour. 1 cup of Guinness & Water mixed Brown the beef quickly in the hot fat Sprig of parsley Remove the beef and fry the onions slowly a little fat Add in the beef again along with the carrots and the Guinness mixture Serves 4 Bring to the boil Reduce the heat, cover and simmer for 90 - 120 mins Add more liquid if required Sprinkle with parsley and serve with boiled potatoes and a glass of guinness http://www.traditionalirishcooking.com/beef-in-guinness.html Italian Cuisine • http://www.rusticocooking.com/regions.htm • http://www.italianfoodforever.com/ • http://www.mediterrasian.com/cuisine_of_mont h_italian.htm • http://allrecipes.com/recipes/world- cuisine/european/italian/ • Italian cooking : a collection of nearly 400 simple yet authentic recipes from Italy's leading culinary magazine. Crescia ~ Umbrian Easter Cheese Bread http://www.italianfoodforever.com/2015/03/crescia-umbrian-easter-cheese-bread/ Crescia ~ Umbrian Easter Cheese Bread Yield: Makes Two LoavesPrep Time: 20 mins + 2 hrs rising timeCook Time: 45 mins Ingredients: 1 3/4 Cup Warm Water 1 Tablespoon Active Dry Yeast 7 Large Eggs 1/2 Cup Olive Oil 1 Tablespoon Coarse Black Pepper 1 Tablespoon Sea Salt 2 Cups Grated Pecorino Cheese 8 Cups All-purpose Flour (Or Tipo 0) 8 Ounces Young Pecorino Cheese Cut Into 1/2 Inch Dice Directions: Spray one large, or two small soufflé dishes with oil, and using a strip of parchment paper, line the top of the dish adding an additional 2 to 3 inches of height. Add the yeast to the water in a bowl and mix, and let sit 5 minutes until bubbly. In another bowl, beat first the 7 eggs, then add the olive oil, salt, pepper, and grated cheese. Add the yeast mixture to the egg mixture and stir until combined. Add half the flour and stir. Continue to add flour one cup at a time until you create a firm dough that is not too sticky. Dump the dough onto a lightly floured surface, and knead by hand, folding in the diced cheese as you work the dough. Knead for about 5 minutes or until the cheese has been incorporated into the dough, and the dough is smooth. Lightly oil a large bowl with olive oil and let the dough rise until doubled, covered, in a warm spot.