Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel is a German Word and translated it means Cream Sauce. As in the kitchen of cooks, each tweaks the sauce to their own preference or taste. Sauces set apart European dishes apart from American preparations.
Ingredients:
Meat
1 to 2 pounds lean pork, veal, or poultry breasts (see notes for options)
salt
1 cup flour, for dredging
1/4 cup lard, butter, or oil, divided
Sauce
1/2 cup minced shallot or onion
1 cup chopped fresh mushrooms (optional)
1/4 cup white wine
1/2 cup chicken, vegetable, or pork stock
1/2 teaspoon white pepper
1 tablespoon capers (optional)
1 teaspoon Dijon mustard
1/2 cup heavy cream, or half and half
1/4 cup sour cream
1/4 cup minced chives or parsley

Directions:
Slice the pork or veal into cutlets about 1/4 to 1/2 inch thick. Keep poultry breasts whole. Put one in the freezer bag and pound it very thin, about 1/8 inch thick. You will need to use moderate force here to not pulverize the meat, tearing it. Periodically flip the meat to pound both sides, and use your palm to determine if the cutlet is evenly thin. Set aside and do this for the remaining cutlets.

You can trim off stray edges and bits on the cutlets, or just leave them as is. Salt both sides and prep your other ingredients.

Dredge your cutlets in flour, pressing it in well. Heat 3 tablespoons of lard or butter in a pan over medium-high heat, then fry the cutlets in batches, making sure they don't touch each other. If you have a bacon press, use it to press the cutlets down so they don't curl. Brown on both sides and set the meat on a plate as they're ready.

When the meat has all been cooked, wipe out the pan and add the remaining lard or butter. You might need an extra tablespoon. Cook the onion or shallot over medium-low heat. You want it soft and translucent, but not browned. This usually takes about 6 to 8 minutes. If you are using mushrooms, they go in here.

Add the white wine and use a wooden spoon to scrape up any browned bits. Turn the heat to high. Let the wine almost completely boil away, then add the mustard and stock. Mix well and add the white pepper.

Let this boil down by half. If you are using capers, they go in here.
Turn off the heat, and stir in the heavy cream. Then whisk in the sour cream, and taste the sauce for salt and temperature. If it cooled down too much, warm it gently. Don't let it even simmer again or it can break.

Coat the cutlets in the sauce, then serve with more sauce, topped with the chives or chopped parsley.

Vegan Fried Rice-Style Grains With Sweet Potatoes & Mushrooms

 

Vegan Fried Rice–Style Grains 

With Sweet Potatoes & Mushrooms

If you have leftover protein-rich grains such as millet or buckwheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mushrooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains.

Ingredients:                                                                                                     2 tbsp (30 mL) canola oil, divided, plus more as needed
1 cup (250 mL) diced sweet potato, about 1/3-inch (8-mm) dice
Salt to taste
4 cups (1 L) sliced mixed mushrooms
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
1 bunch green onions, cut into 1/4-inch (5-mm) pieces, reserving some

   green pieces for garnish.               
3 cups (750 mL) leftover cooked protein-rich grains such as millet, 

   buckwheat, amaranth and/or fonio
1 cup (250 mL) frozen peas, thawed
3 tbsp (45 mL) tamari
White pepper to taste
Crispy onions or shallots and chopped cilantro to garnish

Directions:                                                                                     Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer potatoes to a plate.

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.)

3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 minute. Stir in sweet potato, tamari and white pepper. Taste and season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.

 

Serves 4 to 6

Tony Roma's Coleslaw

Tony Roma's Coleslaw

For one week, I will publish the seven most popular recipes posted on my blog.  The top visited recipe is Tony Roma's Coleslaw with 5,711 hits.  It was originally published February 28, 2008.

Ingredients:

Dressing

1 1/2 teaspoons minced parsley

1 Tablespoon fresh lemon juice

1/2 teaspoon minced onion

1/4 teaspoon celery seed

1/4 teaspoon white pepper

1 cup mayonnaise

1 1/2 teaspoon white vinegar

1/2 teaspoon salt

1/4 cup sugar

Coleslaw

1 head cabbage cored and shredded (About 2 1/2 pounds)

1 large carrot, shredded

***

Directions:

Combine all dressing ingredients in a large mixing bowl. Blend with a wire whisk. Refrigerate.

Combine the dressing with the carrots and cabbage. Mix thoroughly. Cover and refrigerate for at least 2 hours before serving to allow flavors to blend. Stir while serving or the dressing will settle.

If you are making smaller batches, the dressing will keep up to one week in the refrigerator.

Asparagus And Lobster Crepes With Fines Herbes Hollandaise Sauce

 

Asparagus And Lobster Crepes With

Fines Herbes Hollandaise Sauce 💘💘

If preparing this for a dinner party, the asparagus, lobster, crepes and vinegar reduction can all be prepared beforehand so that the only thing left to prepare is the hollandaise. Make sure to use a good quality butter so that the hollandaise has great flavor.

Ingredients:

1 lb (500 g) asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails (about 1½ lbs/750g lobster before cooking)
Sprinkling of salt plus ½ tsp (2 mL)
Fines Herbes Hollandaise
2 tbsp (25 mL) white wine vinegar
¼ cup (50 mL) water
3 large egg yolks
¾ cup (175 mL) unsalted butter, softened and cubed
2 tbsp (25 mL) lemon juice
White pepper to taste
1 tbsp (15 mL) fresh tarragon, finely chopped
1 tbsp (15 mL) fresh chives, finely chopped
1 tbsp (15 mL) fresh chervil, finely chopped

Directions:

Preheat oven to 300°F (150°C).

In a large pot, steam or boil asparagus until just tender, about 10 minutes, cool under cold water, drain and set aside.

Coarsely chop cooked lobster, set aside.

Prepare crepes (recipe follows).

Divide the asparagus into 8 separate bundles.Place a bundle in each of 8 crepes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 minutes to warm through.

In a small saucepan over medium-high heat reduce (boil) vinegar, water and ½ tsp (2 mL)salt until approximately 3 tbsp (45 mL) remains, remove from heat.

Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs: if the eggs begin to cook too quickly pull off of heat and whisk vigorously to cool slightly before continuing.

Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in lemon juice, white pepper and fresh herbs.Use immediately.

Place 2 asparagus crepes on each plate and top each with some of the warmed lobster. Spoon hollandaise over top, serve immediately.

Serves 4

Crepes
Use a ¼-cup (50-mL) measuring cup to pour batter into the pan. This will ensure all the crepes are the same size and is also tidier than using a ladle.
Ingredients:
1 cup (250 mL) all-purpose flour
3 large eggs
2 tbsp (25 mL) melted butter
1 tsp (5 mL) lemon zest, very finely grated
¼ tsp (1 mL) salt
1¼ cup (300 mL) homogenized milk
Vegetable oil or melted butter to coat pan

Directions:

In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate milk while continually whisking so that there are no lumps and all ingredients are well combined. Let rest 1 hour.

Using a clean paper towel moistened with vegetable oil (or melted butter), wipe the base of an 8-inch (20-cm) nonstick crepe pan. 

Heat pan over medium-high, pour ¼ cup (50 mL) crepe batter into pan and swirl so that it fully coats the bottom.

Cook on 1 side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to finish cooking the crepe. Set aside.

Repeat until all crepes are cooked.  Yield: 10 to 12 crepes

Fried Chicken /Air Fryer, ~ Chick-Fil-A Sauce

 

 

Air Fryer Chicken 

Chick-Fil-A Sauce

Ingredients:

Chicken
One Cut Up Chicken or an assortment of chicken thighs and chicken drumsticks.
Buttermilk Marinade:

2 cups buttermilk
2 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons Buffalo Hot Sauce (optional)
Flour Dredging Mixture:
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Directions:
Buttermilk mixture: Add the buttermilk, salt, black pepper, and Buffalo Hot Sauce to a large mixing bowl. Mix well. Then add your chicken. 

Place saran wrap over the chicken, and refrigerate for about 3 to 4 hours.

Spray your air fryer basket with olive oil.

In a large Ziploc bag, add the flour, cornstarch, salt, paprika, onion powder, basil, white pepper, garlic powder, oregano, and cayenne pepper. Mix well.

Then one by one, remove the chicken pieces and shake off the excess buttermilk mixture and then place them into the Ziploc bag. 

As you coat them in the flour mixture, add them to the greased air fryer basket, careful not to crowd the basket.

Spray the chicken with olive oil (this helps crisp up the skin for the air fryer)

Set the temperature to 390 degrees F for 25 minutes, halfway flip the chicken, and spray the chicken coating with olive oil spray.

Check the internal temperature before removing the chicken; it should be 165 degrees F.
Plate, serve, and enjoy!

***

Chick-Fil-A Sauce

Ingredients:
1/2 cup mayonnaise
3 tablespoons honey 
2 tablespoon yellow mustard
2 teaspoons lemon juice
1/4 cup barbecue sauce

Directions:
Blend all ingredients until well mixed. Refrigerate at least 30 minutes or until ready to used.

Tony Roma's Coleslaw

 

Tony Roma's Coleslaw

This recipe continues as the most sought of all recipes on the blog.

Ingredients:

Dressing:

1 1/2 teaspoon minced parsley

1 tablespoon fresh lemon juice

1/2 teaspoon minced onion

1/4 teaspoon celery seed

1/4 teaspoon white pepper

1 cup mayonnaise

1/4 cup sugar

Coleslaw

1 head of cabbage (about 2 1/2 pounds)

1 carrot, shredded

Directions:

With a wire whisk blend with all dressing ingredients in a large bowl.  

Refrigerate. If making smaller batches, the dressing will keep up to 

one week in refrigerator.

Mix the ingredients, tossing with the dressing.  Cover and refrigerate 

for about 2 hours before serving.