Goulash Potato Ring ~ Gulasch Im Kartoffelrand

 Goulash Potato Ring

Gulasch Im Kartoffelrand 

2/3/2023  180,000 views on this Blog!  Thank you everyone!

Warming pork goulash served in a golden baked mashed potato ring - great presentation for a perennial favorite winter dish.

Ingredients

1-3/4 lbs pork tenderloin
2 tablespoons clarified butter 
1 lb red onions cut into 8 pieces each
salt and pepper
1 teaspoon paprika
1/2 teaspoon marjoram
1 small can tomatoes
2 green bell peppers diced
1/2 lb button mushrooms
1 cup meat stock
1 package instant mashed potatoes or mashed 

   Yukon Gold potatoes
1 egg yolk

Directions

Preheat oven to 400 degrees F.

Cut the pork into generous cubes. In a Dutch oven brown the meat in the clarified butter. Add the onions and season with salt, pepper, marjoram and paprika. Add the tomatoes and place in preheated oven for about 30 minutes. Remove from oven and add the bell peppers, mushrooms and meat stock. Put back into oven for another 20 minutes.

Prepare instant mashed potatoes as indicated on the package but using slightly less water. Place the potato mixture into an icing bag (or create your own from a plastic freezer bag by cutting out one of the corners). On a large round ovenproof serving platter create a ring with the mashed potatoes. Beat the egg yolk and brush it onto the potato ring. Place in oven for about 5 minutes to slightly brown the top of the potatoes. 

Fill the ring with goulash and serve.   Serves 4.

Herb Marinated White Beans

Herb Marinated White Beans

This recipe is created with creamy white beans. It’s low maintenance and big on flavor, which makes it perfect for summer dinner parties or even Sunday meal prep. Here, white beans are tossed in a vinaigrette with shallots, lemon, vinegar, fresh marjoram, and extra virgin olive oil. Serve immediately or pop into the fridge– as the beans sit the dressing marinates them and lends incredible flavor. Enjoy on their own as a salad, fold into greens, like arugula, with roasted salmon or chicken, spoon over crusty toasted bread, and more. I recommend using Ayocote or Cannolini beans, which hold their shape well in salads and can stand up to a punchy vinaigrette.

Ingredients
1 lb dried whitebeans, such as Cannellini
1-½ tsp Diamond Crystal kosher salt (halve the amount if using Morton kosher salt)
½ large yellow onion, root intact
4 garlic cloves, smashed and peeled
2 bay leaves
¼ cup extra virgin olive oil
Sprigs of fresh herbs, such as marjoram or oregano
Vinaigrette
1 large shallot, finely chopped
Zest and juice of 1 lemon
2 tbsp vinegar, preferably red wine or champagne
Kosher salt and freshly cracked black pepper 
½ cup extra virgin olive oil

Directions:

Cook and cool the beans + make the vinaigrette: While beans cool, prepare the vinaigrette in same bowl you’ll use for serving. To large bowl, add shallot, lemon zest and juice, vinegar, and few generous pinches kosher salt. Stir and let sit for about 5 minutes. Fold in the herbs, and slowly whisk in the olive oil to combine. Season with freshly cracked black pepper to taste.

Assemble + serve: Gently fold beans into vinaigrette, and season to taste with additional kosher salt if needed to bring out flavors. Serve immediately, or pop in fridge and enjoy at a later time (the beans will take on the flavor of the vinaigrette as they sit). Enjoy on their own, folded into an arugula salad alongside roasted salmon or chicken, or on crusty toasted bread.

Provencal Tomato Sauce Julia Child

Provencal Tomato Sauce   5*

Ingredents:
¼ cup olive oil
⅔ cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
⅛ teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 

   sprigs thyme, all tied in cheesecloth
¼ teaspoon fennel seeds
½ teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste

Directions:
In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Oven Baked Tomatoes

                     Oven Baked Tomatoes
Baked in the oven or cooked in a pan, scented with aromatic herbs, here is a quick and flavorful side dish that can also become a main course.

Baked tomatoes with herbs is a typical side dish from the Marche region and southern Italy in general. They’re very simple to prepare and combine well with many meat, fish, cheese or vegetarian main courses. You can also use them on pasta because they’re very juicy and tasty on the inside and the crispy breadcrumbs give a particular consistency that can provide an extra kick to many first courses.

Recipe for Marche-style tomatoes:

In order to prepare this side dish you first have to choose a good tomato. It should be red, round, ripe, but not too ripe, and medium-sized. San Marzano tomatoes are good as long as they are soft and red. Beefsteak tomatoes are not good.

Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt.

Season them with a mix prepared with a omatoes,minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil and a pinch of salt. For a more summery flavor and aroma you can use basil and mint instead of other herbs. Season everything with a little oil and bake at 400° F for about 25-30 minutes until the breadcrumbs are golden brown.

From side dish to main course

To transform this recipe into a tasty main course for the entire family, we suggest stuffing the tomatoes with mozzarella, scamorza, primosale cheese or tuna before sprinkling them with breadcrumbs and putting them in the oven. For children you can choose a cheese that melts, like fontina, to be cut into cubes along with some ham.

Also in the pan

If you don’t feel like turning on the oven because it’s too hot, try cooking them in a pan. Place the tomatoes seasoned with herbs and breadcrumbs in a non-stick pan. Put some water and a little oil on the bottom, cover and cook over medium-low heat for about 30 minutes until all the liquid has evaporated.