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.

Porchetta, Smashed Potatoes, Caramelized Fennel, Chocolate Hazelnut Crostada,

Fennel Rosemary Porchetta

7 lbs. Boneless Boston Butt
Lay roast flat with fat cap up.  Slice roast horizontally along the seam where the bone was removed making sure you stop slicing about 1 inch from opposite side.  Open meat like a book.  Make deep cuts about 1 inch apart across the shorter sides NOT the lengthwise.  This is where the paste will be placed.

Make a paste:  
8 oz pancetta, pulsed in food processor to break down, (with the appearance of a coarse sausage grind)
Add:
4 Tablespoons salted butter
1 cup fresh rosemary leaves
1 cup oregano leaves
2 teaspoons kosher salt
1/2 cup ground fennel seeds
1 Tablespoons red pepper flakes
20 garlic cloves

Place the paste filling in the cuts created in the meat.  The paste cannot be cold or it won't stick in the slices.  Roll up tight and tie with meat cord.  Tie roast starting in the center and tie out to the ends  Place roast with the fat cap on top.  Place roast in roasting pan and coat well with the Rub.  Wrap with plastic wrap and place in the refrigerator for 24 hours

In a bowl, prepare the rub for the roast with the following ingredients:
Rub:
2 Tablespoons  ground fennel
2 Tablespoons. brown sugar
1 Tablespoon kosher salt
2 teaspoons ground black pepper

Place roast in roasting pan and rub the roast covering it well.

Add 4 cups water to the bottom of roasting pan
Roast in a 300-degree oven place on the middle rack,  6 or 7 hours.  When meat thermometer registers 195 degrees in the center, remove from oven and allow to rest 1 hour tented

During resting time make the sauce:

Drain  juice and fat in a fat separator
3/4 cup of pan juices (no fat)
2 tablespoons olive oil
1/3 c lemon juice
1/4 cup water
2 teaspoons fresh ground pepper
1 teaspoon fennel, ground
4 large fennel bulbs core removed
1 teaspoon Kosher salt
1/4 cup water
Add to roasting pan
Bake at 450 degrees 20 minutes and stir, bake 10 more minutes and stir, bake another 10 minutes.


Mashed Potatoes served with Tarka (caraway mustard butter)
4 # Yukon gold potatoes, peeled and cut into even sized pieces.
1 Tablespoon Kosher salt
5 Bay leaves
Cover potatoes 2" with water and cook till done.  Reserve 3 tablespoons cooking liquid.
Remove bay leaves.
Smash potatoes 
6 tablespoons melted butter
4 cloves garlic, smashed
1 3/4 cup warmed 1/2 and 1/2
1/2 cup horseradish
3 Tablespoons briny cooking  liquid
Melt butter and cook garlic
Combine ingredients and stir to blend.

Top with Tarka 
4 Tablespoons butter 
brown over medium heat adding seeds:
Using a mortar and pestal crack mustard seeds and caraway seeds and add to butter while browning.  
1 tablespoon yellow mustard seeds
1 tablespoon caraway seeds

When butter is browned and you hear the seeds pop, strain the mixture and pour over plated potatoes in a serving bowl.
Garnish with chives.


Fennel  (Carmelized) 
4 large fennel bulbs
cut fennel bulb in half, remove the core and slice lg wedges
1/4 olive oil
1 teaspoon Kosher salt
Stir to coat and season.  Place in roasting pan used for meat.
Bake at 450 20 min. stir roast10 more minutes,  
Add 1/2 cup water cook 10 more minutes, Serve


Chocolate Hazelnut Crostada
Crust
1/2 cup All-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/4 t baking powder
1/4 teaspoon Kosher salt
6 Tablespoons salted butter chilled
1 egg yolk
1/2 teaspoon vanilla

Process 20 to 30 seconds into a ball but not a clump
Pat dough into a 9" springform baking pan. Prick bottom to prevent air pockets.
Bake in a 375 oven  15 to 20 minutes till just golden

Hazelnut Crostada Filling
(Janda is hazelnut chocolate)
1 1/4 cup peeled hazelnuts,  pulsed to roughly chop, 1/4 cup chopped nuts reserved reserved
3/4 cup sugar to the remainder of Hazelnuts  2 minutes pulsed together
3 egg whites
2 t vanilla extract
1 teaspoon espresso powder
1/2 teaspoon K salt
process 10 seconds
4 oz. bittersweet choc. melted.
Pour onto crust and spread in an even layer
Garnish with reserved 1/4 cup nuts to the outside edge of the chocolate layer.
Bake at 375 degrees, 20 to 25 minutes,  cool 15 minutes. serve

Lobster Mashed Potatoes

Lobster Mashed Potatoes

Ingredients:

2 to 3 (8 oz.) lobster tails
1 cup half and half
2 T. chopped fresh tarragon
3 lbs. Russet potatoes, peeled and cut into 2 inch 
   pieces 
6 T. unsalted butter, cut into pieces.

Directions

Cook lobster in a large pot of simmering salted water just until opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly, reserving water in pot and letting it cool down. Remove lobster meat from shell and cut into 1 1/2 inch pieces.

Bring half and half to a simmer in a medium saucepan and add lobster meat and tarragon; cover and set aside.

Add potatoes to the reserved lobster cooking water and bring to a boil. Cook until potatoes are tender, about 20 minutes. Drain potatoes. Force potatoes through a ricer into a bowl that contains the butter. Add lobster cream and stir until well mixed together. Season to taste with salt and pepper. 

Serves 6.

Amish Dinner Rolls

Amish Dinner Rolls

These rolls have the characteristic golden brown, rounded, smooth top of a classic dinner roll; we like to bake them rather tightly spaced, in a 9 x 13-inch pan, so that they crowd each other and become pull-apart rolls, with unbrowned sides, as they're baking. For round rolls that are browned all over, place them in a larger pan, farther apart, so that they won't touch one another while they're baking.
Ingredients:
2 eggs
1/3 cup sugar
1 1/2 teaspoons salt
6 tablespoons butter
1 cup unseasoned mashed potatoes, lightly packed*
2 1/2 teaspoons instant yeast
3/4 cup water (potato water, if possible)
4 1/4 cups Unbleached All-Purpose Flour
*1 medium-to-large baking potato will yield 8 ounces of mashed potato.

Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.

Bread Machine Method: Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.

Shaping: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round.

Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.

Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.

Cauliflower Mashed Potatoes With Easy Mushroom Gravy

Cauliflower Mashed Potatoes With

Easy Mushroom Gravy

Ingredients:

2 pounds of Yukon Gold or yellow potatoes, peeled or

   unpeeled and cut into chunks

1 small head of cauliflower (1 1/2 pounds) chopped

   into bite sized chunks

2 tablespoons butter or vegan butter

1 teaspoon fine grain sea salt, or to taste

Freshly ground black pepper

1 clove garlic minced

Milk or non-dairy milk if desired

***

Directions:

Place  the potatoes in a very large saucepan and add water to cover.  Bring the water to a boil and cook the potatoes for 10 minutes uncovered.

After 10 minutes add the cauliflower to the saucepan with the potatoes.  Boil both vegetables for 10 minutes more, uncovered until they are fork tender. 

Drain the potatoes and cauliflower and return them to the saucepan.  Mash with a potato masher until smooth. adding the butter, salt, pepper, and garlic as you mash.  Resist the urge to add milk right off the bar.  As you mash the cauliflower, it will release some water and thin out the mixture.  If you need to add some milk at the end do so to make the mixture your desired consistency, feel free to do so.

***

Easy Mushroom Gravy

Ingredients:

1 1/2 teaspoons extra virgin olive oil

1 sweet or yellow onion, finely chopped
2 large cloves garlic
Fine grain sea salt and freshly ground black pepper
3 cups finely sliced cremini mushrooms
1 teaspoon minced fresh rosemary
2 tablespoons plus 1 1/2 teaspoons all purpose flour
1 1/4 cup vegetable broth
2 tablespoons low-sodium tamari, or to taste.

*

Directions:

In a skillet or saucepan, heat the oil over medium heat.  Add the onion and garlic and sauté for 3 to 4 minutes.  Season with salt and pepper.

Add the sliced mushrooms and rosemary and raise the heat to medium-high.  Sauté for 8 to 9 minutes more, or until most of the water is released by the mushrooms has cooked off.

Stir in the flour until all of the vegetables are coated.

Add the broth and tamari gradually  and stir quickly to smooth out any lumps of flour.  Bring the mixture to a simmer.  Cook stirring often to ensure that it doesn't burn, for 5 minutes more.

When the gravy has thickened to your liking, remove the pan from the heat and serve.

Make Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes 

My favorite instructors at Great News Cooking School, Phyllis Carey has offered the recipes for a complete but delicious Thanksgiving Dinner.  I have posted one recipe daily and they follow.
Serves 8 to 10.
Ingredients:
5 pounds russet potatoes, peeled and quartered
1/2 cup unsalted butter, cut in 8 pieces
1 (8 ounce) package cream cheese, cut into 
    8 pieces and softened 
1 1/2 to 2 cups sour cream
Salt and pepper to taste

*

Directions:
1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 teaspoon salt to the water. Cook potatoes until fork tender, about 15 minutes longer.

2. Place butter, cream cheese and 1 cup sour cream in the bottom of a large bowl. Drain potatoes and garlic and let air dry for 5 minutes. Press potatoes and garlic through a ricer into the bowl on top of the other ingredients. Stir to combine until smooth adding more sour cream as needed. Season to taste with salt and pepper.

3. Mashed potatoes may be served immediately or transferred to a buttered 4- quart casserole. Cool to room temperature and then refrigerate, covered with foil, for up to 48 hours. Bake, covered, at 350°F for 40 to 45 minutes or until very hot.

***

Mustard Seed Mashed Potatoes

Mustard Seed Mashed Potatoes

This is another recipe from the cooking class I recently took with Phyllis Carey. The photo is the sample plate we were served. Wednesday I will blog the chicken recipe

*

Ingredients:

2 lbs. Yukon Gold potatoes, peeled and halved

2 teaspoons salt

3/4 to 1 cup sour cream

6 tablespoons unsalted butter

2 tablespoons whole grain or coarse grain mustard

*

Directions:

Place potatoes in a large pot and cover with cold water. Bring to a boil and add the salt. Continue cooking until tender, 10 to 15 minutes.

*

Drain potatoes and let air dry 5 minutes. Place 1 cup sour cream and butter in the bottom of a large bowl. Press potatoes through a ricer into the bowl. Stir to combine, adding more sour cream as needed. Stir in mustard. Season to taste with salt and pepper. Serve immediately.

*

Note: Phyllis cooked potatoes in a kettle with a strainer much like a spaghetti cooker. When the potatoes were cooked the top was raised to drain the potatoes but tipped to have the heat of the water under the potatoes to keep them hot while draining. She also riced the potatoes. Phyllis said using a mixer increases the starch.

Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes

5 pounds baking potatoes

1/2 cup (1 stick) butter

1 cup sour cream

8 ounces cream cheese, softened

*(Okay to used reduced fat versions)

***

Directions:

Scrub, peel, rinse the potatoes, cut into 2 inch pieces. Place them in a large stockpot and cover with water. Boil until fork tender, about 18 to 20 minutes.

Drain the potatoes and add the remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust the salt if necessary.

Transfer the potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm at this point or cooled and then refrigerated or frozen. Makes 10 to 12 servings.

Preheat oven to 350 and bake 30 to 45 minutes or until hot.