Monday!
As you can see by Itzl's concerned look, this group is for us to check in at to let people know we are alive, doing OK, and not affected by such things as heat, blizzards, floods, wild fires, hurricanes, tornadoes, power outages, or other such things that could keep us off DKos. It's also so we can find other Kossacks nearby for in-person checks when other methods of communication fail - a buddy system. Members come here to check in. If you're not here, or anywhere else on DKos, and there are adverse conditions in your area (floods, heatwaves, hurricanes, etc.), we and your buddy are going to check up on you. If you are going to be away from your computer for a day or a week, let us know here. We care!
If you'd like to be part of the Itzl Alert Network, please leave a comment asking to join, or send us a message asking to join. We'd love to have you. The bigger our network, the less likely someone will be stranded all alone.
I love to cook =) I'm always looking for new recipes. I have some staples, like Italian sausage stew, or my "emergency" dinner of turkey meatballs, gluten-free spaghetti, and sauce with whatever veggies are in the fridge or garden.
But I recently decided that it would be fun to try different international cuisines. Tonight was German night. We had Wiener Schnitzel, warm potato salad, and braised red cabbage.
A German dinner, stock photo :)
The schnitzel recipe came from the Denver Post. While labor-intensive, it is AWESOME. I did combine the breadcrumbs and herbed Parmesan to save a step.
Recipe
This recipe was developed by John Broening, who had this to say:
There's nothing better than taking a classic recipe and improving it a bit. For example, I've struggled for years with the traditional European schnitzel recipe, which is usually made with pork (though sometimes veal or chicken is substituted). Made with flavorless supermarket pork, it comes out, despite its breading, just a little bland and dry.
I've tried to make it with heritage pork, which has more marbling, and hence more moisture and flavor. The results were encouraging, if a little expensive. Recently, as I was developing a schnitzel recipe for the forthcoming Griffin restaurant (a beer hall we are working on, at 3001 Brighton Blvd.), I noticed a container of brine in a refrigerator at the restaurant.
Why not brine the pork before you bread it, I thought? The brine helps the meat retain water and allows you to inject additional flavor into the neutral-tasting pork loin.
It was incredibly delicious :)
As suggested, I made warm potato salad:
Warm German Potato Salad
3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 cups)
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves
Garnish: chopped fresh parsley leaves
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature, garnished with parsley.
To save time, I didn't slice the bacon into teeny pieces. I cooked four slices in a pan, in order to get the right amount of fat to cook the onions, and put the rest of the bacon in the microwave on paper towels. Then I just crumbled the bacon into the salad. And while I HAD fresh parsley, I ended up using freeze-dried instead. Again, to save time. Worked fine :)
Warm Potato Salad, Epicurious
And braised red cabbage, also from Epicurious:
Braised Red Cabbage
1/4 cup (1/2 stick) butter
1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)
1/2 teaspoon (or more) salt
3 tablespoons dry red wine or hard cider
1 tablespoon red wine vinegar or apple cider vinegar
Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)
Braised Red Cabbage
We will be trying Russian food next. I have only had Russian food once. A group of us cabbed to Brighton Beach, Brooklyn, about 20 years ago, and for $20 each had a five-course meal. Alas, we had too much bad vodka (SMIRNOFF!) and were terribly aware of/exceedingly nervous around the Russian mafiosis in black leather trench coats drinking ABSOLUT (SWEDISH vodka, so confusing) next to us, so that I really don't remember the food :( Something had tiny bones in it, I think, but I'm not sure. I do remember the tin buckets of Coke on the table. Very strange dinner.
I'm also looking forward to introducing the children to French, Spanish, and Hungarian food :) All of these adventures will take place on Sundays.
What is your favorite kind of food? Mine is Italian :) From ANY region. it's ALL good :)
Once again, I was terribly terribly busy and had to write off the top of my head. I do apologize. Didn't have time to research something fun :(
Hope everyone has a good Monday! Painter coming tomorrow, will host when I can in the morning =)