Authentic Zwebelkuchen ~. Bacon and Onion Pie

Authentic German Zwebelkuchen
Bacon and Onion Pie
Treat yourself to an easy but nutritious dish.  Just add a vegetable and salad and the meal is ready.  Leftovers are easily reheated.  Serves 8.
Ingredients:
For the Dough:
1 cup (240ml) warm milk (110°F/45°C)
2 1/4 tsp active dry yeast
1 tsp sugar
2 1/2 cups (320g) all-purpose flour
1 tsp salt
2 tbsp butter, softened
For the Filling:
2 lbs (900g) yellow onions, thinly sliced
6 oz (170g) bacon, chopped
2 tbsp butter
1 cup (240g) sour cream
3 large eggs
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp caraway seeds (optional)

Directions:

Prepare Dough: Activate yeast in warm milk with sugar. Mix with flour, salt, and butter, then knead until smooth. Let rise for 1 hour.

Caramelize Onions: Cook onions in butter over medium heat until golden, about 25 minutes. Cook bacon until crisp.

Prepare Filling: Whisk sour cream, eggs, nutmeg, salt, and pepper. Stir in onions, bacon, and caraway seeds.

Assemble: Roll out dough, press into springform pan, and pour filling over it.

Bake: Bake at 375°F (190°C) for 40-45 minutes until golden.

Coq au Vinny Burgers With Portobello Mushrooms & Bacon Jam

Coq au Vin Burgers With Portobello Mushroom & Bacon Jam

Taking inspiration from Burgundy’s iconic stewed chicken, we’ve created a burger with the same flavors and Gallic spirit. It features a chicken patty boosted with mustard, shallots and thyme. Underneath, we’ve got a sweet-sour condiment of bacon, onions and red wine. And it’s all tied together with grilled portobellos and a rich brioche bun. 

Ingredients:

Bacon Jam
1 tbsp (15 mL) canola oil
1/2 lb (225 g) double-smoked slab bacon, rind removed, cut into 1/4-inch (5-mm) dice
1 very large red onion, 12 to 14 oz (340 to 395 g), cut into 1/2-inch (1-cm) dice
1/4 cup (60 mL) brandy
1 cup (250 mL) dry, fruity red wine, such as Gamay or Pinot Noir
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) red wine vinegar
Salt and freshly ground pepper to taste
Patties:
1 large egg
2 tsp (10 mL) grainy mustard
1 lb (455 g) ground chicken (dark meat)
1/4 lb (115 g) bacon, about four slices, finely chopped
1/4 cup (60 mL) fine dry bread crumbs
1 shallot, finely chopped
1 1/2 tsp (7 mL) finely chopped thyme
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
Canola oil for forming
Assembling Directions
2 portobello mushrooms, about 4 oz (115 g) each, stems removed
Extra virgin olive oil for drizzling and brushing
Salt and freshly ground pepper to taste
4 brioche hamburger buns, split
Handful of washed frisée (optional)

Directions:
For the bacon jam, heat oil in a medium frying pan over medium-high heat. When hot, reduce heat to medium and add bacon. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer bacon with a slotted spoon to plate lined with paper towel.

Drain off all but 2 tbsp (30 mL) fat from pan, saving excess for another use. Add onions to pan. Cook, stirring occasionally, until lightly brown and tender, about 12 minutes. Add brandy. Cook until evaporated, about 30 seconds. Add reserved bacon and red wine. Raise heat to medium-high. Cook, stirring occasionally, until liquid is syrupy, about 5 minutes. Stir in sugar and vinegar. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until onions are soft and liquid is a thick syrup, about 15 minutes. Season with salt—you won’t need much—and pepper. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 5 days or freeze up to 3 months.

For the patties, lightly beat egg and mustard in a large mixing bowl. Add chicken, bacon, bread crumbs, shallot, thyme, salt and pepper. Mix thoroughly. Divide into four even balls. Using well-oiled hands, form balls into patties slightly larger than buns. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 day.

Preheat one side of grill to medium and other side to medium-high. Place mushrooms on a baking sheet. Drizzle gill side and brush domed side with olive oil. Season with salt and pepper.

Clean and oil grate. On medium side of grill, grill mushrooms, gill sides down, for 6 minutes. Flip and cook until lightly charred and tender, about 6 minutes more. Transfer to a cutting board and slice on a sharp bias.

While mushrooms are cooking, grill patties on medium-high side until cooked through— an instant-read thermometer inserted in centres should read 165°F (74°C)—about 6 minutes per side.

When patties are close to being done, grill cut sides of buns until lightly toasted if desired, about 30 seconds. Spread bun bottoms generously with bacon jam, saving rest for another use. Top with patties then divide sliced portobellos overtop. Top with frisée, if using, cover with bun tops and serve immediately.  Serves 4 

Wild Mushroom & Brussels Sprout Orzot

Wild Mushroom & Brussels Sprout Orzotto

Orzo pasta takes the place of arborio rice or barley in this comforting, risotto-style dish. Look for locally foraged wild mushrooms such as chanterelles, black oysters or hen of the woods at farmers’ markets or specialty food shops. Their unique flavours and textures make this dish both rustic and refined. If wild mushrooms are out of your budget, cultivated mushrooms will yield a delicious orzotto.  Serves 2 to 3 

Ingredients:

2 cups (500 mL) chicken stock
Salt to taste (optional)
2 tbsp (30 mL) unsalted butter, divided
1 large shallot, finely diced
1 clove garlic, minced
7 oz (200 g) assorted wild mushrooms, torn or sliced into 1-inch (2.5-cm) pieces
1 cup (250 mL) thinly sliced Brussels sprouts, preferably sliced on a mandoline
1 cup (250 mL) orzo
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) grated Parmesan cheese, plus more to garnish
1/4 cup (60 mL) heavy cream
Salt and freshly ground pepper to taste
2 tbsp (30 mL) finely chopped chives

Directions:
Place stock in small saucepan, season with salt (if necessary) and keep hot over a low heat.

In a large frying pan, heat butter over medium heat. When hot, add shallots and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has evaporated and they’re starting to brown, about 5 minutes. Stir in Brussels sprouts and cook until bright green, about 1 minute.

Stir in orzo and wine, and raise heat to high. Using a wooden spoon, scrape up any brown bits on bottom. Stir constantly until wine is absorbed, 2 to 3 minutes. Reduce heat to medium-low and pour in one third of stock. Continue to stir until liquid is absorbed, about 5 minutes. (Adjust heat to maintain a gentle simmer.) Repeat until pasta is al dente and there is a small amount of stock puddling at bottom.

Reduce heat to low. Stir in Parmesan, cream, salt and pepper. Stir until all liquid is absorbed and pasta is creamy and cooked through, about 2 minutes. Divide among shallow bowls and sprinkle with chives and more Parmesan Cheese. Serves 2 to 3

Grilled Lamb Chops With Rye And Ginger

Grilled Lamb Chops With Rye And Ginger Glaze

Bold yet balanced, rye and ginger flavors add a sophisticated sweetness to juicy grilled lamb chops—a perfect way to savor the last days of grilling season.  Makes 4 to 6 servings 

Ingredients:
4 cups (1 L) ginger ale (not ginger flavored)
1/2 cup (125 mL) rye whisky
1/4 cup (60 mL) loosely packed light brown sugar
1/4 cup (60 mL) fresh squeezed lime juice, from about 2 small limes
2 tsp (10 mL) finely grated fresh ginger
2 8-bone lamb racks, each about 1 1/4 lbs (565 g), cut into single bone chops
2 tbsp (30 mL) extra virgin olive oil
Salt and pepper to taste
2 limes, cut into wedges

Directions:
In a medium pot, combine ginger ale, rye, brown sugar, lime juice and fresh ginger. Bring to boil over high heat, then reduce heat to medium. Allow to simmer until thick and glossy and coats the back of a wooden spoon. Allow to cool. This step can be done up to 2 hours ahead of time and makes about 1/2 cup (125 mL) glaze.

Toss lamb chops with olive oil and season to taste with salt and pepper.

Preheat grill to 450°F (232°C). Clean and oil grate.

Grill lamb chops until well browned and lightly charred all over, about 2 minutes per side for medium-rare. Brush lamb chops with glaze and remove from grill. Transfer to a warm platter, loosely tent with foil and rest for 5 minutes before serving.

Brush chops with any remaining glaze and serve immediately with lime wedges.     Makes 4 to 6 servings.

Pumpkin Spice Sangria ~ Infused Pumpkin Spice Syrup

Pumpkin Spice Sangria

Lighten up this refreshing, sparkling pitcher drink by choosing non-alcoholic apple cider or even sparkling apple juice to mix with the wine.
Ingredients
1 bottle dry rosé wine
4 oz Infused Pumpkin Spice Syrup (recipe follows)
2 oz orange liqueur
Sliced autumn fruit, such as pear, apple, red grapes
2 cups (500 mL) sparkling apple juice or non‑alcoholic apple cider (or substitute a 473-mL =16 oz. can sparkling apple cider)
Directions:

In a large serving pitcher, combine wine, syrup, liqueur and sliced fruits. Refrigerate for 15 to 30 minutes.

When ready to serve, add sparkling juice or cider, and gently stir.

Fill wineglasses with ice and top with sangria, adding fruit from
pitcher to each glass.     Makes 7 to 8 servings

ISyrup.

nfused PumpkThis syrup is richly amber-coloured and perfect for spirit-forward cocktails that are typically not opaque. Use a small, melon-size pie pumpkin— they have sweeter, tender flesh.

Infused Pumpkinn Syrup

1 small pie pumpkin
1 cup (250 mL) cold water
1 cup (250 mL) cane or turbinado sugar
1 cinnamon stick
6 whole allspice berries, lightly crushed with back of knife
3 whole cloves
3 gratings whole nutmeg
2-inch (5-cm) piece fresh ginger, peeled and cut into coins
Pinch sea salt
Pinch white pepper
1 tsp (5 mL) vanilla extract
Directions
Preheat oven to 425°F (218°C).

Using a sharp peeler, peel the tough orange skin and any green bits off the pumpkin. Cut off the stem end then cut in half, scooping out the stringy flesh and seeds with a spoon; discard seeds or retain (see TIP 1). Cut pumpkin into wedges, then into chunks, about 1 inch (2.5 cm) square. Place on parchment on a sheet pan and bake for 20 minutes or until lightly browned, turning after 10 minutes.

While pumpkin is baking, in a small saucepan whisk cold water with sugar and heat over medium-low, until sugar is dissolved and mixture gently bubbles. Do not boil. Add spices, salt and pepper, then cook for up to 5 minutes longer, until slightly thickened. Remove from heat. Add vanilla and stir to combine.

Add cooked pumpkin chunks to warm syrup and cover saucepan. Infuse for at least 2 hours or overnight at room temperature.

Strain cooled, infused syrup through a fine-mesh strainer. Do not press on pumpkin chunks (this would make the syrup cloudy). Discard solids or retain (see TIP 2). Store syrup in a tightly closed glass bottle for up to 3 weeks and gently invert or agitate the bottle to mix before serving. Makes 12 oz (1 1/2 cups/375 mL).

TIP 1 Make Pumpkin Spice Seeds by mixing 1/2 cup (125 mL) cleaned pumpkin seeds with 1/2 oz (15 mL) Infused Pumpkin Spice Syrup and a drizzle of melted butter. Spread them on parchment paper on a sheet pan and bake in a 350°F (177°C) oven for 30 minutes or until browned and crispy, turning every 10 minutes. Cool and store in a dry, sealed contained for up to 1 day.

TIP 2 After infusing, retain the syrup-soaked, spicy pumpkin chunks to stir into a loaf-cake or muffin batter.

Beef Bracioleal Sugo

Beef Braciole al Sugo

Beef Braciole, or Involtini, is a classic Italian comfort food. They are made with slices of beef and a tasty filling, that is rolled inside. Everything is than simmered in a rich tomato sauce. Beef Braciole is often prepared for family gatherings or special occasions.
Ingredients:
Beef Slices: Thin slices of top round are traditional. You can also use flank steak or veal because they work just as well. Just make sure the meat is tender and easy to roll.
Breadcrumbs: These give the filling a nice texture and soak up all the delicious flavors of the herbs and cheese.

1 1/2 pounds top sirloin, sliced thin

3 garlic cloves, 

1/2 cup fresh bread crumbs

1 cup grated Pecorino Romano

4 tablespoons coarsely chopped parsley

1/4 cup dry red wine

28 oz. peeled and crushed tomatoes

 
Directions:
Place the beef slices between two sheets of parchment paper and gently pound them with a meat mallet, starting from the center and working outward. If the slices are very large, cut them in half. This amount of meat typically yields four large steaks, which can be divided into eight smaller portions if preferred.

In a small bowl, combine the breadcrumbs, Pecorino Romano, parsley, and one chopped garlic clove. Season with ¼ teaspoon salt and ¼ teaspoon black pepper, and mix well.

Lay the beef slices flat on your work surface. Season them evenly with ½ teaspoon salt and a light grind of black pepper. Divide the breadcrumb filling evenly over each piece of beef.

Roll the beef tightly, folding in the sides as you go, and secure each roll with kitchen twine or toothpicks.

Heat the olive oil in a large skillet over medium-high heat. Add the beef rolls and brown them on all sides, about 3–4 minutes total.

Add the remaining garlic to the pan. As soon as the garlic becomes fragrant, pour in the red wine and let it come to a boil.

Add the crushed or puréed tomatoes along with additional salt and pepper to taste. Bring the sauce back to a boil, spooning some sauce over the Braciole.

Lower the heat to a gentle simmer, cover the pan, and cook for 1½ to 2 hours, or until the beef is fork-tender. Turn the braciole occasionally during cooking. If the sauce thickens too quickly, add a small splash of water to prevent it from drying out.

Once tender, remove the twine. If the braciole are large, slice them thickly before serving.

Serve with plenty of tomato sauce and crusty bread, or toss the sauce with pasta and serve alongside the braciole.
Notes – Tips for Success
Top round steak works beautifully, but flank, skirt, or rump steak can also be used.

Ask your butcher to slice the beef thin; it makes rolling much easier.

Pound gently between parchment or plastic wrap for tenderness.
Secure rolls with kitchen twine or wooden toothpicks before cooking.
Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Sear the Braciole: Add the beef rolls to the skillet and brown them on all sides, about 5-7 minutes. Once browned, remove the rolls from the skillet and set them aside.
Make the Tomato Sauce:  Sauté the Onion: In the same skillet, add 1 chopped onion and sauté until soft, about 5 minutes.

Add the Tomatoes: Stir in 2 cups crushed tomatoes, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Bring to a simmer.
Return the Braciole: Place the browned beef rolls back into the skillet, submerging them in the sauce.

Simmer the Braciole

1. Simmer on Low: Cover the skillet and let the braciole simmer on low heat f

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The filling can change depending on the region, but no matter what it is, the beef its always tender and very delicious. Yoy can serve it with pasta, potatoes or some crusty bread. It’s a simple and very impressive dinner that’s all about Italian home cooking!

Why I Love This Recipe?

This Beef Braciole is one of my favorite comfort food! Soft beef, aromatic herbs, and a rich tomato sauce are the perfect combination that’s packed with flavor.

The slow simmering makes the beef very tender and delicious because it soaks up all of the flavors from the sauce. And all of the simple ingredients let each flavor shine. You can season the filling to your taste by adding your favorite additions and spices. A true classic!

Key Ingredients & Substitutions for Beef Braciole

Beef Slices: Thin slices of top round are traditional. You can also use flank steak or veal because they work just as well. Just make sure the meat is tender and easy to roll.

Breadcrumbs: These give the filling a nice texture and soak up all the delicious flavors of the herbs and cheese.

Parmesan Cheese: Grated Parmigiano-Reggiano adds a rich, nutty flavor that makes the filling irresistible.

Garlic & Fresh Herbs: Garlic, parsley, and basil are the stars here, bringing bold, fresh flavor to the filling.

Olive Oil: A drizzle of high-quality extra virgin olive oil elevates the flavor of the dish—don’t skimp on this one!

Tomato Sauce: A simple crushed tomato and onion sauce is perfect for simmering the braciole, making it tender and flavorful.

Tools You’ll Need

• Meat Mallet: To pound the beef slices thin.
• Twine or Toothpicks: To secure the beef rolls.
• Large Skillet: For browning the beef and simmering the sauce.
• Large Pot: If making a larger batch of sauce.

Step-by-Step Instructions for Traditional Beef Braciole (Involtini)

Prepare the Beef

1. Pound the Beef: Place the beef slices between two sheets of plastic wrap and pound them with a meat mallet until they are about ¼ inch thick. Be careful not to make any holes in the meat, because it won’t hold the filling.
2. Season and Fill: Season the beef with salt and pepper. In a small bowl, mix 1 cup breadcrumbs, ½ cup grated Parmesan, 2 minced garlic cloves, 2 tablespoons chopped parsley, and 1 tablespoon olive oil. Spread the filling evenly over each beef slice.

Roll and Secure the Beef

1. Roll the Beef: Starting from one end, tightly roll each beef slice around the filling.
2. Secure the Rolls: Use kitchen twine or toothpicks to secure each roll, making sure the filling doesn’t spill out.

Brown the Braciole

1. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Sear the Braciole: Add the beef rolls to the skillet and brown them on all sides, about 5-7 minutes. Once browned, remove the rolls from the skillet and set them aside.

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Make the Tomato Sauce

1. Sauté the Onion: In the same skillet, add 1 chopped onion and sauté until soft, about 5 minutes.
2. Add the Tomatoes: Stir in 2 cups crushed tomatoes, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Bring to a simmer.
3. Return the Braciole: Place the browned beef rolls back into the skillet, submerging them in the sauce.

Simmer the Braciole

1. Simmer on Low: Cover the skillet and let the braciole simmer on low heat for 1 ½ to 2 hours, or until the beef is tender and the flavors have melded. Stir occasionally and add water if the sauce becomes too thick.