Archive for February, 2020

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Rutabaga and Potato Mash

February 17, 2020

20191226 Rutabaga Mashed Potato 02

I love potatoes and was looking for a way to enjoy mashed potatoes with a little twist. This was an excellent side dish — perfect for ham, steaks, pork, chicken, or whatever you have planned.

You will need:

  • 3 rutabagas, peeled and chopped into large pieces
  • 5 potatoes, peeled and chopped into large pieces
  • 8 T butter, divided
  • 1/4 c milk
  • 1 c panko breadcrumbs, divided
  • 1 red onion, minced
  • 3/4 t ground pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1/4 t ground nutmeg
  • 4 eggs, lightly beaten
  • 1 c cream
  • 1/2 c fresh chives, chopped
  • 1 c grated Parmesan, divided

20191226 Rutabaga Mashed Potato 01

Then you will…

  1. Put the rutabaga and potato pieces into a large pot of cold, salted water. Bring to a boil and cook until soft enough to mash, about 12-15 minutes.
  2. Drain and return to the pot.
  3. Add 4 tablespoons of the butter and the milk.
  4. Mash until fairly smooth.
  5. Preheat your oven to 375 degrees. Lightly grease a deep casserole dish (should be able to hold about 8 cups) with 1 tablespoon of butter. Sprinkle the inside with 1/3 cup of the breadcrumbs.
  6. In a skillet, melt 1 tablespoon of butter over medium heat.
  7. Sauté the onion until starting to soften, about 5 minutes.
  8. Mix the onions, salt, pepper, garlic powder, and nutmeg into the mashed mixture.
  9. In medium bowl, combine the eggs with the cream. Mix into the mashed mixture.
  10. Mix in 1/2 cup of the Parmesan and all of the chives.
  11. Spread the mash mixture in your prepared casserole dish.
  12. In a small bowl, combine the remaining 2 tablespoons of butter (melted), with the remaining 1/2 cup of Parmesan and remaining 2/3 c of breadcrumbs.
  13. Spread the topping on the mash mixture and lightly season with pepper on top.
  14. Bake 30-40 minutes or until lightly golden.
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Braised Red Cabbage

February 11, 2020

This is a simple and delicious side dish. It is great with pork or roasted chicken.

You will need:

  • 1 red cabbage
  • 1 T honey
  • 1 c red wine vinegar
  • 1/4 t salt
  • 1/2 t pepper
  • 1 yellow onion, peeled with the non-root end sliced off slightly to make flat
  • 24 whole cloves
  • 3 shallots, minced
  • 2 T unsalted butter
  • 2 tart apples, peeled and cored and chopped
  • 2 bay leaves
  • 1 c cold water

20191226 Red Cabbage 02

Then you will…

  1. Remove the outer layers of the cabbage. Quarter it and finely slice it into ribbons.
  2. In a large mixing bowl, combine the honey, red wine vinegar and salt.
  3. Mix in the cabbage and allow to sit for an hour, stirring periodically.
  4. Stud the onion with the cloves.
  5. In a large, deep skillet, melt the butter over medium heat.
  6. Add the shallots and apple, and saute for 5 minutes.
  7. Mix in the cabbage.
  8. Create a space in the middle for the onion.
  9. Add the bay leaves and water.
  10. Cover and cook over low heat for 1 hour until soft.

20191226 Red Cabbage 04

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Beer Roasted Pork Shoulder

February 3, 2020

This will make your house smell sooooo good, and it is the perfect centerpiece for a celebration or special gathering. Try is with some Kasespaetzle.

201912225 Roasted Pork Shoulder 01

You will need:

  • 1 c chicken stock
  • 2 yellow onions, chopped
  • 3 lb boneless pork shoulder roast
  • 1 t salt
  • 1 t pepper
  • 1/2 t ground mustard powder
  • 1/4 t ground marjoram
  • 3 cloves garlic, minced
  • 1 t caraway seeds
  • 12 oz lager
  • 1 t cornstarch

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Pour the chicken stock into the bottom of a roasting pan.
  3. Spread the onions on the bottom of the pan.
  4. Cut a diamond pattern into your pork roast on fat side.
  5. Rub with salt, pepper, mustard powder, marjoram, and the minced garlic.
  6. Place the fat side down in a roasting pan.
  7. Sprinkle with the caraway seeds on top of the roast.
  8. Roast for 1 hour and flip the roast so that the fat side is up.
  9. Increase your oven temperature to 425 degrees. Baste with the lager.
  10. Roast another 30-45 minutes, until the pork is 165 degrees in its thickest part.
  11. Allow the pork to rest for 15 minutes.
  12. Whisk the cornstarch into the bottom of the roasting pan until smooth.
  13. Bring it up to a simmer and allow to thicken slightly.
  14. Season with salt and pepper, if needed.
  15. Slice the pork and serve with the onion gravy.

201912225 Roasted Pork Shoulder 02

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