French Onion Soup

French Onion  Soup

Ingredients
¼ C (57 g) unsalted butter
6 med yellow onions, sliced
1 tsp (4 g) sugar
1 T (8 g) flour
1 C (237 ml) dry white wine
4 C (946 ml) beef broth
Pepper to taste
6 (½ inch thick) slices day-old French bread
2 C (241 g) grated swiss cheese
½ C (90 g) grated parmesan cheese

Directions:
Melt butter in a large Dutch oven over medium low: add onions and sugar; cover anad cook stirring occasionally, 30 minutes or until onions are soft but have not yet started to turn golden. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich carmel color, 10 to 15 minutes.


Whisk in flour until well blended; gradually add wine and cook, whisking constantly, until mixture boils and thicken. Whisk in broth and pepper; bring to a boil.


Reduce heat, cover and simmer 15 minutes. Ladle soup into six 1 1/2 cup bowls. Top each with a bread slice; sprinkle with cheese. Place under broiler until cheese melts and bubbles.

Instant Pot Mexican Rice ~ Red Rice

Ingredients:
2 Tablespoons Avocado Oil
1/4 cup onion, chopped
4 cloves garlic, finely chopped
2 cups long grain white rice
1 teaspoon salt
3/4 cups crushed tomatoes, canned 
2 1/2 cup chicken stock
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 cup cilantro, chopped
2 Tablespoons sun-dried tomatoes(optional)

Directions:
Plug in the Instant Pot and set to Saute mode. When your Instant Pot is hot (about 3 minutes later), add in the avocado oil.

Next, add in the chopped garlic and onion. Saute for about 3 minutes, or until the garlic and onion start to turn brown.

Then, add in your uncooked long grain white rice. Stir the rice around until it's well coated with the oil, garlic and onion.

Add in the chicken stock, crushed tomatoes, chopped cilantro, cumin, smoked paprika, garlic powder, salt.

You'll now want to turn off your Instant Pot by clicking on the Keep Warm/Cancel button. 

Place the lid on your Instant Pot and twist it so it locks in place. Make sure your knob is set to the sealing position. 

Click on the Manual button. Notice your display screen reflects "On".

Using the + button, click until your display screen displays 8 minutes. Ensure you are cooking on High Pressure.

During the 8 minute cooking time, your Instant Pot is going to start steaming and whistling a bit. This is normal.

You'll also notice that your display has started counting down from 8. Once the Instant Pot counts down to 0, it will beep.

From there, your Instant Pot will need to count down for 5 minutes. During this step, the Instant Pot is slowly releasing pressure. 

Once you hit 5 minutes, you're going to twist the pressure knob to release the pressure. Steam will shoot out once you move the valve to venting mode so be careful!

After the steam has fully released, you can remove the Instant Pot lid. Take a fork and lightly fluff through your rice.


Top with fresh chopped cilantro and sun-dried tomatoes!

Rouladens

Rouladens

Ingredients:
Round Steak or Sirloin Steak cut 1/4" thick or
  thinner.  Thinner is better.
Grey coupon mustard
Salt and pepper
Pinch or so of nutmeg
Diced onion
Bacon strip cut into halves
Parsley, chopped fine
Butchers cord
Flour

Diced tomatoes

Directions:
You will develop your own style, taste, and technique as the recipe usually stays within families according to the palate of the family members.

Cut your bacon strips in halves.  Gauge the number you will need but the amount of meat.  Fry in skillet to render as much fat as possible but leaving it still pliable so it will roll.

Have your butcher slice or cut the beef as thin as possible.  If it is too thick it will not roll easily.  Lay each piece on a surface and cut into equal pieces and very lightly coat with grey coupon mustard.  Season with salt and pepper and a pinch of nutmeg.  I have a nutmeg mill and use freshly ground nutmeg.  Add diced onion and a small bit of parsley and a piece of bacon on each roll.

Roll tightly and tie at least each end with butchers cord.  (it has no chemicals or plastic).  Sometimes I tie the ends and sometime my rolls are large enough to require three.  You tie the rolls to keep the ingredients in the rolls.

Roll in flour to coat.  Brown in skillet over low flame.  Turn to brown on all sides.  As they finish browning remove to a plate.  Use the lowest heat on your stove and place the diced tomatoes in the skillet and cover with lid.  As the tomatoes cook stir the skillet to deglaze the bottom.  When the tomatoes are cooked, add water to the skillet.  The flour you rolled the meat in will help to make the gravy thicken.  If you have a crockpot you can use it for this final step or place the meat back in the skillet in the sauce which will become your gravy and simmer about 1 to 1 1/2 hours to tenderize.  If the sauce is too thin make a roux with flour and water.

I serve mashed potatoes with the rouladens topped with the gravy.

The true German recipe uses Gerhkin pickles in the center of the roll.  I do not want my meat to taste like a pickle.  This recipe came from a friend from Germany.

Call me if you have any questions.  858-485-8401  remember I am three hours behind your time.
Donna Myers

Crisp Chicken Schnitzel With Lemony Spring Herb Salad

Crisp Chicken Schnitzel With 

Lemony Spring Herb Salad

Ingredients:

6 anchovy fillets
1 small garlic clove
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
7 to 8 tablespoons extra virgin olive oil, to taste
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick
Safflower, peanut or vegetable oil, for frying
2 quarts mixed baby greens
2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
1 scallion

Directions:
1. Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.

2. Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.

3. Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).

4. When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.

5. Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

Yield: 3 to 4 servings.

German Potato Salad

German Potato Salad

Kartoffel Salat

Ingredients:
5 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
6 cups sliced cooked peeled potatoes

Directions:
1. In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.
2. Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm. Yield: 6-8 servings.

Spanakopita (Greek Spinach Pie)

Most often Spanikopita is made in small appetizer sized triangles with phyllo dough.  This recipe is a less labor some edition and wonderful to use as a side dish or meatless entree.

Spanakopita (Greek Spinach Pie)

Ingredients

20 oz. curly leaf spinach, rinsed
1/4 cup water
12 oz. feta, crumbled into fine pieces
3/4 cup whole-milk Greek yogurt
4 medium scallions, sliced thin
2 large eggs, beaten
1/4 cup minced fresh mint leaves
2 tablespoons minced fresh dill
3 medium garlic cloves, minced
1 red onion chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
7 tablespoons unsalted butter, melted
1/2 lb. phyllo, thawed over night in the refrigerator
3/4 cup grated Pecorino Romano

***

Directions:

Place the spinach and water in a large microwave-save bowl. Cover the bowl with a large dinner plate. Microwave on high until the spinach is wilted and decreased in volume by half (about 5 minutes). Carefully remove the bowl from the microwave and keep covered for 1 minute.

*

Remove the plate and transfer the spinach to a colander in the sink. Using the back of a rubber spatula, press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Wrap the spinach in paper towels and squeeze to remove excess water. 

*

Transfer the spinach to a large bowl. Add the remaining ingredients up to and including the cayenne pepper to the bowl and mix until thoroughly combined.

*

Preheat the oven to 425F. Grease a pie or cake pan with melted butter. Lay one phyllo sheet on the buttered pan, pressing the dough into the corners and letting the edges hang over the edge of the pan. Repeat with 9 more phyllo sheets, brushing each with butter until you have a total of 10 layers of phyllo.

*

Spread the spinach mixture evenly over the phyllo. Fold the edges of the bottom layer of phyllo over the filling. Add 6 more phyllo sheets to the top, brushing each with butter and sprinkling each with 2 tablespoons Pecorino cheese. Add 2 final phyllo sheets, brushing them with butter but not sprinkling with the Pecorino. Trim the edges, then use a spoon to neaten the edges of the pastry case.

*

Use a sharp knife to score the pie through the top 3 layers of phyllo into 8 even pieces of pie. Bake 20 to 25 minutes, or until the phyllo is golden and crisp. Let cool for at least 10 minutes before serving.

German Red Cabbage

German Red Cabbage

This is the recipe from our cousin Bill who with his sister Susan spent time last week bonding and canning 27 quarts of this delectable dish.  At our family reunion, which was held last Saturday, we auctioned items which the different families offer for our fund raiser raffle.  Bill and Susan donated two food baskets with the "fixins" for a German Dinner.  The funds are then donated to the orphanage in El Salvador that a late cousin Fr. Ken Myers founded 30 years ago.  Thank you Bill for sharing this recipe.

*

Ingredients:

1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water

*

Directions:

In a large pot with tight fitting lid, toss together cabbage, apples and onion.

Add water, vinegar, sugar, butter and salt.

Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.

Add spice bag to pot.

Bring to a boil.

Reduce heat; cover and simmer for 1-1/4 hours.

Remove spice bag. I.

In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture.Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Grandma's Polish Perogies

Grandma's Polish Perogies 

Tonight I had my first taste of perogies.  Jodie is Polish and an accomplished culinary artist with the ethnic foods.  I enjoyed a tasty dinner with Jodie and her husband with a promise that she would share her grandmother's recipe.  Following dinner I visited with  other neighbors Barb and George.  George has a bag of perch for me, that Lake Erie delicacy.  I shared with them what a great dinner of perigees I had.  Barb offered me her recipe of perigees.  When I receive Jodie's recipe I will share hers.

  *

Ingredients:

Dough:

4 1/2 cups all purpose flour

2 tablespoons salt

2 tablespoons butter, melted

2 cups sour cream

2 eggs

1 egg yolk

2 tablespoons vegetable oil

Filling:

8 baking potatoes, peeled and cubed

1 cup shredded Cheddar cheese

onion salt to taste

salt and pepper to taste

*

Directions:

In a large bowl combine the flour and salt.  In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk, and oil.  Stir the wet ingredients into the dry ingredients until well blended.  Cover the bowl with a wet towel and let stand for 15 minutes.

*

Place potatoes in a pot and fill with enough water to cover.  Bring to a boil and cook until tender, about 15 minutes.  Drain, and mash with shredded cheese while hot.  Season with onion salt and salt and pepper.  Set aside to cool.

*

Separate the perogie dough into two balls.  Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not to thin so that it tears.  Cut into circles with a cookie cutter, perogie cutter or a glass.  Brush a little water around the edges of the circles, and spoon some filling over into half-circles and press to seal the edges.  Place the perogies on a cookie sheet and freeze.  Once frozen, transfer to freezer storage bags or containers.

*

To cook perogies:  Bring a large pot of lightly salted water to a boil.  Drop progies in one at a time.  They are done when they float to the top.  Do not boil too long or they will be soggy.  Remove with a slotted spoon.

      

Ortegas at 141 University Ave. San Diego, CA

                                               Chile Rellenos and Fish Tacos

Fish Tacos

Table-side Guacamole

We found the best spot in San Diego for the tastiest Mexican Food with a Margarita that is by far the best in the West!  Couple that with the tableside Guacamole.  Stop by Ortegas at 141 University Ave.  You can't be disappointed!

Persian New Year

Persian New Year

The Persian New Year begins the first day of Spring and continues for thirteen days. Each day is celebrated with a different custom. During the celebration a "Khoresh" which is the Farsi word for stew is served. The showstopper of the feast is not the khoresh, but the accompanying rice, chelow. For centuries young Persian brides were judged by their mother-in-laws on the success of their chelow. The crust - the tah dig - is the prized currency and is given to the prized guest.

***

Our daughter Anne invited us to dinner and we were served this menu. The meal was more than just "wonderful". Anne executed the meal to perfection. I will share the recipes Anne used.

***

Persian Eggplant And Lamb Stew

Ingredients:

3 red onions, peeled and thinly sliced

3 cloves garlic, peeled and minced

6 large lamb shanks

1/2 cup olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon turmeric

1/2 teaspoon ground saffron dissolved in 1/4 cup warm water

2 cups organic tomato juice, as needed

4 tablespoons lemon juice

9 small Italian eggplants or 3 standard eggplants

1 teaspoon advich (recipe follows)

***

Directions:

Preheat oven to 300 degrees.

*

Dry meat with paper towels and sprinkle with salt.

*

In a Dutch oven, brown meat in 3 tablespoons of the oil until it caramelizes on all sides. Remove and set aside. Add onions and cook until translucent, then add garlic and cook, stirring a minute or two more. Pour off excess oil. Return lamb to pot and add salt, pepper, turmeric, saffron water, tomato juice, stock and lemon juice. Bring to a simmer, turn the heat down to its lowest setting and cook, covered for three hours.

*

Meanwhile, peel eggplant and slice lengthwise into three pieces if using Italian eggplant and five if using standard ones. Lay pieces side by side on paper towel. Sprinkle eggplant with salt and let set for thirty minutes. This will remove any bitterness. Rinse eggplant and thoroughly pat each slice dry.

*

In a large skillet, heat 3 tablespoons of the oil and saute the eggplant, shaking the pan to toss until the eggplant turns a rich gold. (This takes a bit longer than you might expect, as it will need to be done in batches.) Set aside.

*

Stir advich spice mix into khoresch and season to taste. Then add eggplant, stirring gently to combine. Cover and bake for thirty minutes. Uncover and bake an additional 15 minutes. (You may reduce heat to 200 degrees and continue to bake, uncovered, until your guests are ready, for up to 30 minutes more.

***

Advieh (Persian Spice Mix)

Ingredients:

2 tablespoons ground dried rose petals

2 tablespoons cinnamon

1 teaspoon freshly ground cardamom

1/2 teaspoon freshly ground pepper

1 teaspoon ground angelica

1 teaspoon ground nutmeg

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander seeds

1 teaspoon dried Persian lime powder

***

Directions:

Thoroughly mix the spices together. Store what you don't use in an airtight container away from direct sunlight. Note: these spices are available from kalustyans.com

***

Yogurt and Cucumber Accompaniment

Ingredients:

1 long seedless cucumber, peeled and diced

1/2 cup raisins

3 cups plain yougurt, preferably full fat

2 tablespoons chopped scallions, the white part only

2 tablespoons fresh mint, chopped

3 tablespoos fresh dill, chopped

2 cloves garlic, minced

3 tablespoons chopped walnuts

1 teaspoon salt, freshly ground pepper, the petals from a few dried rosebuds for garnish (optional)

***

Directions:

Mix all ingredients together, except for the rosebuds. Refrigerate for at least 1 hour and up to 1 day. Garnish just before serving.

***

Chelow (Gold Crusted Basmati)

Ingredients:

4 cups long grain basmati rice

8 cups water

2 tablespoons salt

2 tablespoons plain, full fat yogurt

1 teaspoon ground saffron, dissolved in 1/4 cup hot water

1 cup butter, vegetable oil, or ghee

***

Directions:

Rinse rice five times in lukewarm water.

*

Parboil rice in the water and salt for 6 to 10 minutes, just until soft to the bite. Rinse under cold water for a minute or two.

*

In a small bowl, mix yogurt, 3/4 cup of the butter or oil, 1/2 cup water and about 1 cup parboiled rice. Spread mixture over the bottom of a non-stick Dutch oven and pack it down. This will be the golden crust once the rice is cooked.

*

Mound remaining parboiled rice into a pyramid shape in the pot. Cover and cook for 10-15 minutes on medium-heat to form a golden crust.

*

Dissolve remaining butter in 1 cup hot water and pour over rice pyramid. Do same with saffron water. Place a clean dish towel over the pot and cover firmly with a lid. Cook over medium-low heat for 50 more minutes.

*

Remove pot from heat. Allow it to cool on a damp surface for 5 minutes without uncovering. Then holding a serving platter tightly over the uncovered pot, invert the two together, unmolding the rice onto a platter.

The rice will emerge as a golden crusted cake. If this does not happen, break the crust into pieces and serve it on the side. It will be every bit as good.