Saturday, February 28, 2009

Sauerbraten, with German red cabbage

Today's recipe-:

Get the best 5 lb rump of beef you can afford and rub it with coarse salt. Place the meat in a large bowl suitable for marination.

Prepare the marinate: bring to a boil and simmer for 5 minutes the following: 1 cup white wine OR 1 cup cider vinegar, 1 cup red wine, 3 cups water, 1 large onion sliced, 2 bay leaves, 8 whole cloves, 8 peppercorns. Cool slightly. Pour over the beef.

Allow the beef to marinate for 5 days in the refrigerator. Turn the meat 2 times daily.

Pat the meat dry, throw out the onion and the spices.

Brown the meat over high heat in Wesson oil with 2 large onions sliced. Add marinade with fresh spices. Cook slowly for 4 hours. 1/2 hour before done, crumble in 8 ginger snaps.


Wash and shred a 2 1/2 to 3 lb red cabbage into a large bowl. Combine 1/3 cup red vinegar, 2 1/2 TBSP sugar, 2 1/2 TSP coarse salt, and 5 bruised juniper berries. Pour over cabbage, let stand for 30 minutes.

In a heavy casserole over medium heat put 1/2 stick of butter and heat it until just turning light brown. Add 1 cup each of thin sliced onions and thin sliced apples. Sauté until tender. Add cabbage with marinade and 2 1/2 cups of beef stock and mix well. Cook covered for around 45 minutes. Uncover, and cook until liquid is reduced and the cabbage is tender. Add 1/2 cup of red currant jelly, and toss. Stir in 1/4 cup red wine, and salt and pepper to taste.


Preheat oven to 450 degrees. Put 1 stick of butter in a large bowl and set it near the heat vent on the stove so the butter will be soft when the potatoes are finished baking. In another bowl or pitcher pour 2 cups of milk and set it on the stove next to the butter so that it comes down to room temperature.

Bake 4 large baking potatoes at 450 degrees for 50 to 60 minutes or until they give to the touch. When done, remove the hot meat directly from the skins into the bowl with the butter. Set aside the skins if you like for later use. Mix the butter and the potatoes thoroughly. Then, using an electric hand-held mixer set on medium, beat the potatoes while you pour the milk in a slow stream into the potatoes. When the potatoes stand up in peaks in the bowl stop adding the milk. Add salt and pepper to taste.

Serve the Sauerbraten and mashed potatoes together with the red cabbage on a plate. The three, alone together on your best China, are heaven.

Serve with a Spanish Rioja red.

Today's picture-:

A butcher at work in Catania, Sicily.

Ecco un macellaio catanese.

Click on picture to enlarge.

Sunday, February 22, 2009

Rice Pudding (taken from a newspaper)

In a covered saucepan put 1/2 cup of rice, 1/2 TSP salt, and 1 quart of milk. Bring to simmer, cover. After 45 to 50 minutes remove from heat. Stir in 1/2 cup raisins, 2/3 cup sugar, and 1/2 cup heavy cream. Beat 1/2 cup heavy cream and 2 eggs, stir into rice. Stir constantly over medium heat for 5 minutes -- do not allow to boil. Pour, cool, refrigerate. Sprinkle with nutmeg. Makes about 1 1/2 quarts.

Friday, February 20, 2009

Pepper Steak, à la limite

Today's recipe-:

Bifteck au poivre pour deux personnes, de la cuisine de Prince Sihanouk.

Pepper Steak for two, from the kitchen of Prince Sihanouk.

First, prepare the Crème fraîche: pour 1 cup of heavy cream in a bowl. Add 2 tablespoons of buttermilk. Do not stir. Let it stand open on the stove (for instance -- anyplace were cats don't go). After twenty-four hours stir and refrigerate.

-- Crush 2 teaspoons of peppercorns. Your grinder might be able to do this if you can adjust it to coarsen the grind

-- Select 20 ounces of steak (two NY strip sirloins especially)

-- Rub in 1 teaspoon of coarse salt on each side

-- Apply the crushed peppercorns, spreading them out evenly on both sides and pressing the pieces into the flesh. Let stand 1 hour

-- Heat a heavy (castiron) skillet to just above medium. Put in 1 tablespoon of butter and 1 tablespoon of Wesson oil and heat till almost brown

-- Sauté the steak "quickly" -- do not overcook

-- Place the steak on a hot platter, pour the pan juices down the drain, and turn off the heat

-- Into the still hot pan put 1 tablespoon of butter, 2 tablespoons of crème fraîche, and 1 tablespoon of cognac. Mix, salt to taste.

-- Place the two pieces of meat on plates, and spoon on the "sauce"

-- Serve with Chambolle- Musigny, or any deep fruity Burgundy

End-of-recipe --