Ingredient: pepper

French Country Pate

HAPPY NEW YEAR’S EVE!

Pate, or pâté in French, can be a paste, loaf, or pastry type that is filled with ground meat from pork, beef, poultry, fish or from vegetables such as mushrooms. Pâté is commonly associated with French cuisine. However, variations of this dish exist worldwide.

Paté’s roots can be traced back to country sides of northern and central Europe, where it is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. At its core, pâté was a humble peasant dish, but over the years, French chefs experimented with the form by incorporating different ingredients, and eventually, baking it in pastry dough, or what we know as pâté en croute.

In France, pâté is considered a delicacy and is often served as an appetizer or snack. It is commonly enjoyed with bread and paired with wine or champagne. This dish has many different varieties, each with its unique flavor profile.

Most pâtés are considerably easier to make than you might think. It can be served hot or cold and is an essential requirement with any cheeseboard, served with a thin slice of crusty bread, toast or crackers, tiny pickles and mustard, or as a perfect dinner starter. 

Traditional country-style pâté is defined by its coarse texture and liberal seasoning, which includes onions, garlic and herbs and spices.

Print Recipe
 French Country Pate
Votes: 1
Rating: 5
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Course Finger Food Buffet
Cuisine French
Keyword French country pate
Servings
Ingredients
Course Finger Food Buffet
Cuisine French
Keyword French country pate
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbs de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
  2. Preheat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
  3. Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
  4. Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
  5. To serve, spread a small amount of mustard on a thin slice of French bread. Top with a slice of pâté and serve with a tiny French pickle on the side.
Recipe Notes
  • Add 1 cup water to the roasting pan before baking to prevent drippings from spattering and burning on the oven floor.

Blueberry & Brie Turkey Wellington

SEASON’S GREETINGS!

Christmas is undoubtedly one of the most special holidays, from the religious significance of the holiday to the cultural impact it has, the delicious food, the festive music, and the classic movies. Christmas provides a magical atmosphere that fills homes with warmth and joy. It’s a time to celebrate and appreciate the blessings in our lives and to spread love and kindness to those around us.

Today, December 25, is my sister Rita’s birthday and though it has been many years since we could all be together at this time as a family, her birth date brings many precious memories. Nostalgia is a very strange thing. It pops up when you least expect it. Taste, smell, music can take you right back to a moment. I have fond memories of her Christmas Eve family birthday ‘parties’. On the eve of Christmas, our family would go to church. After returning home, we were joined by some family friends to have birthday cake and homemade root beer. My parents wanted my sister to always have this special time to honor her birthday apart from the Christmas festivities.

At the heart of a memorable dinner is the main entree, so why not make it just a bit more special by serving it ‘En Croute’.  In the culinary arts, the term en croute (pronounced ‘on Kroot’) indicates a food that has been wrapped in a pastry dough and then baked in the oven. Traditionally the type of pastry used was a simple dough called pate pastry. Today, puff pastry is frequently used for most en croute recipes.

The key to preparing items en croute is that however long it takes to cook the pastry until it is golden brown is how long the item will spend in the oven. Some of the best choices are beef tenderloin, salmon or brie cheese, due to the fact they require less time to cook.

In the 1950’s and 60’s, Beef Wellington or as the French called it, ‘Boeuf en Croute’, became very popular. It was an elegant meal, using a beef tenderloin covered with liver pate and wrapped in pastry. My first introduction to this meal was a much more low-key version. It was simply achieved by making a nicely seasoned meatloaf, wrapping it in a basic pastry and baking it. My mother would serve it with tomato soup sauce. Definitely good but not quite the elegance of the true en croute entrees.

I’ve come to realize, there are two turkey ‘camps’ for most people. Those who love a roast turkey for the holiday dinner and those who like to part with tradition and have something different.

Now, I’m not actually in either turkey camp. Sometimes I love a juicy roasted turkey with all the complimentary side dishes. And other times, I crave something a little different but also mixed with a bit of tradition.

This savory blueberry & brie turkey wellington is a perfect showpiece for a holiday meal. Warm, melted cheese and crumbly bacon combined with fresh herbs, blueberries, topped with mushroom duxelle and covered in airy puff pastry. Served with blueberry chutney takes this meal to the next level!

HAPPY BIRTHDAY RITA!

LOVE TO YOU & RICK .. WISHING YOU HEALTH & HAPPINESS!

SEASONINGS GREETINGS TO EVERYONE WHO ENJOYS & FOLLOWS OUR BLOG

Print Recipe
 Blueberry & Brie Turkey Wellington
Votes: 1
Rating: 5
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Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Votes: 1
Rating: 5
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Instructions
Stuffing
  1. Preheat the oven to 375 F.
  2. In a medium skillet over medium-high heat, heat olive oil. Add bacon, shallot & garlic; cook, stirring frequently, about 5 minutes. Stir in thyme, rosemary, ¼ tsp salt & ¼ tsp pepper. Remove from heat; set aside to cool.
  3. Place the turkey breast on a large cutting board. To butterfly the breast, with a sharp knife, slice into the thickest portion of the breast & cut down the length (the side) of the breast, but not all the way through, about ¾ of the way through. You should be able to unfold the turkey breast like a book.
  4. Place the turkey breast in a large zip lock bag. Using a meat mallet, pound out both sides until they are even in thickness, about ¾-1-inch. Sprinkle turkey with remaining salt & pepper.
  5. Place brie slices on one half of the inside of the turkey breast and the cover with the shallot, thyme mixture, blueberries & bacon. Fold the top over onto the bottom, closing it like a book. Gently transfer the turkey breast to a parchment lined baking sheet.
  6. Place prosciutto slices over the top of the turkey breast. If the prosciutto is thin and tears, that’s ok, just continue to layer the prosciutto over the breast, tucking the prosciutto under the breast as needed.
  7. With either 4 – 5 strands of kitchen twine or wooden toothpicks, tie or ‘pick’ the turkey breast. Don’t tie the breast too tight. Just enough to keep it secure.
  8. Place in the turkey breast in the oven & bake for about 35 minutes. The turkey will be par-cooked & needs to cool for about 10-15 minutes. Once cool enough, cut the twine off (or remove picks) the turkey.
Mushroom Duxelle
  1. While the turkey is cooling, make the mushroom duxelle. In a skillet, add olive oil & cook shallots just until they are soft. Then add the mushrooms & fresh herbs. Let the mushrooms cook until soft & wilted & have released some of their liquid. Stir in the garlic & cook a few minutes longer. Then stir in the breadcrumbs & season with salt & pepper.
Pre-Cooking Turkey
  1. When ready, set the oven temperature to 400 F.
  2. Place one sheet of puff pastry on a flat lightly floured surface. Roll it out a bit lengthwise, about 1-inch. Most puff pastry is about 10×15 inches. I roll the pastry out to about 11×16 or 17. Then do the same with the second piece of puff pastry.
  3. Place one sheet of prepared puff pastry onto a parchment-lined baking sheet. Then place the cooled par-cooked turkey breast in the center of the puff pastry. With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
  4. Top the turkey breast with the mushroom duxelle, patting it securely into place. Some of the mushroom mixture will tumble off but just put it back on & continue patting it gently until it sticks. Fold each piece of pastry over the turkey breast in a crisscross manner continuing until the breast is completely covered. Tuck the edges of both sides in & pinch them well. Use any extra bits of pastry to make decorations for the top if you like. I used a small holly leaf cookie cutter to make leaves. Use the egg wash to attach your pastry decorations.
  5. Then brush the remaining egg wash over the puff pastry and sprinkle with a little sea salt if you wish. Place in the oven & cook for 70 minutes. The turkey is done when the pastry is a deep golden brown or meat thermometer reads 165 F. Remove the Wellington from the oven & let stand for 10 minutes before cutting.
Blueberry Chutney
  1. While the turkey is roasting, make the blueberry chutney. In a saucepan, combine all chutney ingredients: mix well. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute.
Serving
  1. To serve, slice the turkey Wellington & place it on a platter. Drizzle with a little blueberry chutney & serve. Serve the extra chutney on the side.
Recipe Notes

NOTE: This recipe has several steps, but it’s worth the effort. The stuffing as well as the mushroom duxelle can be prepared a day in advance and held in the refrigerator. Prepare chutney, cool & refrigerate until ready to use.

Onion Bagel & Brie Bread Pudding

The humble bagel, with its distinctive round shape and chewy texture, has a rich and diverse history. The bagel’s roots trace back to 17th-century Poland, where Jewish bakers crafted these circular breads. Anti-Semitic laws restricted Polish Jews from baking regular bread, leading them to create an alternative: the bagel. To circumvent the restrictions, they boiled the dough before baking it, resulting in the characteristic chewiness. Bagels were initially plain, but over time, they evolved into various flavors and toppings.

While traditional bread pudding recipes rely on stale bread cubes, bagels offer a unique twist that elevates this classic dessert to new heights. Over time, variations have emerged across different countries and despite its reputation as ‘poor man’s pudding,’ bread pudding remains a tasty and comforting dessert.

In 2015, ‘The Taste of a Memory’, a memorabilia/cookbook I wrote as a tribute to my wonderful parents, was published. It contained a compilation of stories, articles, recipes and reflections that evoke an intimate memory, a special time period and fond emotion brought about by the aroma and taste of food. Writing them down not only put them in print but allowed me to take a mental journey back to a gentler time.

The book contains over 160 bread pudding recipes – savory, sweet, specialty & low calorie as well as sauces, nutritional information, personal stories, reflections & treasured family photos.

This onion bagel & Brie bread pudding adds such an ‘upscale’ twist to a morning brunch.

Print Recipe
 Onion Bagel & Brie Bread Pudding
Votes: 1
Rating: 5
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Course Brunch
Cuisine European
Keyword onion bagel & brie bread pudding
Servings
Ingredients
Course Brunch
Cuisine European
Keyword onion bagel & brie bread pudding
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Spray an 11 x 7-inch ceramic/glass baking dish with cooking spray.
  2. In a large bowl, beat eggs & milk. Add remaining ingredients; mix well. Pour into baking dish. Cover & refrigerate 8 hours or overnight.
  3. Preheat oven to 350 F.
  4. Uncover dish & bake 50-55 minutes or until golden brown & center is set.

Cheddar Bay Biscuit Shrimp & Lobster Pot Pie

The Red Lobster Cheddar Bay Biscuit Shrimp & Lobster Pot Pie was first introduced as a limited-time menu item by the restaurant chain in May 2013. The pot pie was part of its ‘Seaside Mix & Match’ promotion. This marked the first time the iconic biscuits were used as a topping for a main dish in the restaurant’s history. The dish featured a creamy sauce with shrimp, lobster, peas, and carrots, topped with the biscuit dough, then baked until golden brown.

The specific Red Lobster menu item was a unique, promotional creation designed to leverage the immense popularity of their free, unlimited biscuits. It has inspired numerous copycat recipes and variations that circulate online, allowing fans to recreate the dish at home using the store-bought Red Lobster biscuit mix.

The biscuits are made with a blend of medium cheddar cheese, garlic, and herbs, finished with a melted butter topping. This rich, savory flavor profile makes them highly addictive and distinct from typical bread or rolls. Being a ‘drop biscuit,’ it gives them a light, fluffy, and airy texture, as opposed to the denser, rolled biscuits. This unique consistency makes them melt-in-your-mouth delicious when served warm.

This copycat recipe checks all the boxes for Brion & I so I had to try it.

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 Cheddar Bay Biscuit Shrimp & Lobster Pot Pie
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Canadian
Keyword cheddar bay biscuit shrimp & lobster pot pie
Servings
RAMEKINS
Ingredients
Pot Pie Filling
Cheddar Bay Biscuit Topping
Course Main Dish
Cuisine Canadian
Keyword cheddar bay biscuit shrimp & lobster pot pie
Servings
RAMEKINS
Ingredients
Pot Pie Filling
Cheddar Bay Biscuit Topping
Votes: 1
Rating: 5
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Instructions
Pot Pie Filling
  1. Preheat oven to 400 F.
  2. In a saucepan over medium heat, melt butter. Add garlic, onion, & celery. Cook until soft, about 5 minutes. Stir in flour & cook 1 minute, forming a roux.
  3. Slowly whisk in seafood broth & cream. Stir until smooth & slightly thickened, 5–7 minutes. Season with Old Bay, salt & pepper.
  4. Add shrimp & cook 2–3 minutes until pink. Stir in lobster parsley. Remove from heat.
Biscuits
  1. In a bowl, whisk together flour, baking powder, garlic powder & salt. Cut in the grated cold butter until crumbly. Stir in cheddar & herbs. Add milk & mix until just combined. The dough will be sticky.
Assembly
  1. Spoon seafood mixture into 4-12 oz. ramekins or a baking dish. Drop biscuit dough over the top, spreading gently. Bake 20–25 minutes, until biscuits are golden & cooked through. Let rest 5–10 minutes before serving.

Swedish Meatball Noodle Bake

Swedish meatballs are more than just food; they represent a piece of Swedish heritage that has found its way into kitchens and restaurants globally.

The Swedish word for meatball, ‘Kottbullar’, first appeared in print around 1754. They are traditional Swedish ‘old-world’ fare at Smorgasbords and other festive occasions. Initially Swedish meatballs were only enjoyed by upper class Swedes but the increased availability of wood stoves and meat grinders in the 1850’s made meatballs accessible to the middle class as well. In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.

The meat content can vary based on geography. In southern Sweden, they are most often a 50/50 mix of beef and pork whereas further north in Sweden 70/30 of beef to pork is typical. Likely other options would be veal, venison, lamb or moose. Size-wise, they are smaller than those of Italy or Germany, typically not larger than a golf ball or smaller than ¾-inch across.

Traditional Swedish meatballs are seasoned with a hint of nutmeg, that adds warmth and depth to the meatballs, along with allspice that complements the nutmeg as well as salt & pepper. This blend of spices gives them their distinctive flavor.

In America, Swedish meatballs were very popular in the beginning of the 20th century and again in the 1950’s-1960′. But as is with many dishes, they continue to be re-invented into new concepts such as this Swedish meatball noodle bake. They are cherished for their rich blend of flavors and are a testament to the intersection of history, culture, and cuisine.

Print Recipe
 Swedish Meatball Noodle Bake
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. Preheat oven to 375 F. Line a baking sheet with foil & spray with baking spray.
  2. In a bowl, combine all meatball ingredients & form into balls. Place on foil lined baking sheet & bake for 10 minutes or until cooked. Remove from oven & place on paper towel to drain off any excess drippings.
  3. Cook noodles until al dente. Drain & set aside.
Sauce
  1. In a saucepan, melt butter. Cook the onions & mushrooms until tender, approximately 3-5 minutes. Mix in flour & cook for one minute. Slowly whisk in the beef broth & Worcestershire sauce. Heat to simmer & cook until thickened. Reduce heat to low & add sour cream & heavy cream. Season with salt & pepper.
  2. Add the noodles, sauce & meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce is thickened & bubbling.
  3. Garnish with sliced green onion. Nice to serve with roasted cherry tomatoes on the side.
Recipe Notes
  • You will probably notice I haven't used the traditional spices (nutmeg & allspice). Brion & I love Swedish meatballs but with a different combo of spices. Feel free to use what works for you.

Baby Potatoes w/ Bacon, Onions & Smoked Gouda Cheese

Just like red wine with chocolate, and milk with cookies, some combinations are enduring classics. Here’s another: meat and potatoes. But not just any potatoes — ‘little potatoes’ have reinvigorated this duo.

Little Potatoes are the brainchild of Jacob van der Schaaf and his daughter Angela Santiago. Unlike a big, bland, starchy potato, the small creamers have a distinctive, naturally buttery flavor—with some varieties more pleasantly nutty, and others more mineral in taste. Little Reds, for example, are slightly sweet with notes of asparagus and artichoke, and a velvety texture. Little Fingerlings, in addition to their spunky shape, are firm yet fluffy with an earthy taste and nutty finish.

Potatoes have taken a lot of flak in recent years. Fad diets and sub-par preparation methods have steered the health conscious away from these tuberous little root veggies. But, these little potatoes are such versatile vegetables, flavorful, naturally buttery tasting, and creamy. You can bake, microwave, roast, barbecue, fry, mash, purée or boil them.

The Little Potato Company was co-founded by Jacob van der Schaaf and his daughter Angela Santiago in 1996 in Edmonton, Alberta, Canada. They aimed to popularize small, flavorful ‘creamer’ potatoes, inspired by Jacob’s childhood memory of working in his father’s fields back in Holland. They started with a single acre of hand-dug potatoes, washing them in a bathtub and selling them at farmers’ markets. These tubers, although tiny, deliver a big, buttery flavor, and because these small creamer potatoes are purposefully pulled from the patch early, their skins are tender enough to skip the peeling step altogether.

The company quickly expanded, driven by Angela’s leadership and strategic vision. Within a few years, the company grew to 30 employees and secured widespread distribution across Western Canada. 

Today, The Little Potato Company is a leader in North America’s creamer potato market, with 14,000 acres of contracted crop, 400 employees, and multiple facilities, including a flagship 95,000-square-foot plant in Edmonton, Alberta. They are expanding with a new, sustainable site equipped with solar panels and water conservation technology.

I prepared this recipe using the ‘garlic & parmesan’ little potatoes as the base. After they were roasted, I topped them with caramelized onions, bacon and smoked gouda cheese. The combination is a stunning balance of spice, smokiness, and creaminess making the ultimate comfort food!

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 Baby Potatoes w/ Bacon, Onions & Cheese
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
Servings
Ingredients
Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
Servings
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
  1. Preheat your oven to 425 F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  2. In a large mixing bowl, toss the little potatoes & spice packet with olive oil, smoked paprika, garlic powder, cayenne pepper, salt & black pepper. Mix well to ensure the potatoes are evenly coated.
  3. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are cooked through.
  4. While the potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces. Reserve about 1 tablespoon of the bacon grease in the skillet & discard the rest.
  5. Thinly slice the onion. In the same skillet with the reserved bacon grease, add the butter & sliced onions. Cook over medium-low heat, stirring frequently, for 10-12 minutes, or until the onions are soft & caramelized. Remove from heat & set aside.
  6. Once the potatoes are roasted, remove the baking sheet from the oven & top them with the crumbled bacon & caramelized onions. Lay the slices of smoked gouda cheese evenly over the potatoes. Return the baking sheet to the oven for 2-3 minutes, just until the cheese melts.
  7. Remove the potatoes from the oven and transfer them to a serving dish. Serve immediately.

Oktoberfest German Spätzle Lasagna

Oktoberfest is an annual festival which began in Munich. It actually begins in September, ending on the first Sunday in October.

The festival originated on October 12, 1810, in celebration of the marriage of the crown prince of Bavaria, who later became King Louis I, to Princess Therese von Sachsen-Hildburghausen.

Of course, as with any celebration, there are many foods associated with the occasion, ‘spätzle’ being one of them. The first name that comes to the mind when one thinks of pasta is Italy, however, the Germans too love pastas. Spätzle is a cross between pasta, an egg noodle and a dumpling, a kind of ‘German mac & cheese,’. It originates from the Baden-Württemberg region of southwest Germany and is a common dish at any beer hall or beer tent during Oktoberfest. 

Celebrating Oktoberfest doesn’t have to be all about the German beer. So I thought, why not take the spätzle idea one step further and make it into lasagna?! Classic German staples come together in this lasagna to make a very unique version of the classic dish.

There are six main ingredients in this recipe. The first is spätzle. The second is onion. By caramelizing the diced pieces you turn it into little velvety pieces of heaven that add incredible depth and sweetness to the dish. Third is Bratwurst, a fresh link sausage characterized by its many different spices and seasonings. Fourth is sauerkraut, bratwurst’s classic sidekick. Fifth is bacon and the crowning touch and grand finale is the Emmentaler cheese.

Compared to traditional pasta dough, spätzle is softer and quite moist. The dough is quite basic, made from flour, eggs, water and salt. Although these little ‘dumplings’ can be eaten with almost anything, I thought they added something real special to this German lasagna.

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 Oktoberfest German Spätzle Lasagna
Votes: 1
Rating: 5
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Course Main Dish
Cuisine German
Keyword Oktoberfest German Spaetzli Lasagna
Servings
Ingredients
Spätzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Course Main Dish
Cuisine German
Keyword Oktoberfest German Spaetzli Lasagna
Servings
Ingredients
Spätzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Votes: 1
Rating: 5
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Instructions
Spätzle
  1. 1. In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
  2. Bring a large pot of salted water to a boil. Place spätzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spätzle noodles.
  3. Once the spätzle begins to float to the surface, scoop with a large, slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue the process until all of the dough is used.
Caramelized Onions
  1. Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set it aside.
Sauce
  1. In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
  2. In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cotage Cheese & Other Ingredients
  1. In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Assembly
  1. Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
  2. Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spätzle noodles, 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers (spätzle, sauce, cottage cheese, sauerkraut, spätzle, sauce). Save grated cheese for the last 5 minutes of baking.
  3. Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
Recipe Notes
  • If you do not have a spätzle dough maker, just drop spoonsful of dough into the boiling water to form spätzle noodles. Dip your spoon into water to prevent it from sticking on the spoon.

Retro Porcupine Meatballs

Porcupine meatballs are an North American casserole dish of ground beef and rice meatballs cooked in tomato sauce. This recipe, that appealed to cooks in the 1930s, appears to have been developed during World War I when rice was affordable and readily available, but meat was pricey. The recipe appeared as ‘rice meat balls’ in the 1918 cookbook ‘Conservation Recipes’, a clear forerunner of the recipe from the Better Homes and Gardens Cookbook (1939). The name comes from the appearance of the meatballs, which appear prickly when the rice pokes out of them as they cook, resembling a porcupine.

Meat, even something as mundane as ground beef, was expensive and home cooks used innovation and imaginative ways to make a small amount of protein stretch to feed a large and hungry family. Porcupine meatballs were one of the answers to the problem.  It’s great that generations later we are still enjoying them!

Of course, this simple recipe is very customizable. Other ingredients could be added to the meatballs like green pepper, mustard, celery, horseradish, Worcestershire sauce, ketchup, or other seasonings. The simple tomato sauce made with canned soup could be enriched with molasses and seasoned with chili powder and cumin. A later recipe from 1969 for ‘porcupine meatballs paprika’ replaces tomato soup with cream of mushroom, and adds other ingredients like mustard, or sour cream and paprika. ‘Porcupine meatballs Chinois’ was a variation influenced by Chinese cooking techniques and ingredients. Served with peach sauce, the Chinois meatballs are made with ground pork, shrimp, rice and green onion, seasoned with soy sauce and sherry, and steamed instead of being cooked in sauce.

Ground turkey can also be substituted for the ground beef, just add 1/4 cup oatmeal to the mix to compensate for the extra moisture in the turkey.

I recall my mother making these meatballs numerous times when I was growing up. They tasted great then and still do today. I decided to make some with the tomato sauce and some with mushroom sauce since Brion was not familiar with this meal. I think he will enjoy them.

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 Retro Porcupine Meatballs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
Servings
SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
Servings
SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs/Sauce
  1. Preheat oven to 350 F.
  2. In a medium bowl, lightly mix together all meatball ingredients. Form mixture into 12 meatballs & place in an 11 x 7-inch baking dish.
  3. In a small bowl, whisk together sauce ingredients; pour over meatballs. Cover & bake 1 1/4 hours or until rice is tender.
  4. These meatballs are nice served over rice, egg noodles, mashed or baked potatoes. Simple but tasty!
Alternative Tomato Sauce
  1. In a saucepan, heat oil over medium heat. Sauté onion until tender crisp. Add crushed tomatoes & simmer for about 5 minutes. Add seasoning to taste & sour cream; combine then whisk in chicken broth. Pour over meatballs & bake.
Alternative Brown Mushroom Sauce
  1. In a skillet, heat oil & sauté onion & mushrooms. Add beef base, pepper, garlic powder & 2 cups of the water. Bring to a boil. Combine cornstarch with remaining 1/2 cup water. Gradually add cornstarch mixture to pan & stir as you are pouring. Cook, stirring often, until thoroughly mixed. Pour over meatballs & bake.
Recipe Notes
  • The advertisement picture on the blog was from life magazine in 1948.

Cheesy Mushroom Runza Casserole

When German-Russian immigrants began moving to North America between 1880 and 1920, they brought with them their traditional recipes, one of them being a stuffed sandwich filled with a savory filling of ground beef, shredded cabbage and onions in a yeasted bun. If the ingredients of ‘runza‘ sound familiar, it might be because these sandwiches are the modern cousins of the German bierock. They are also sometimes called kraut burgers or kraut kuchen.

This unique recipe was passed down from one generation to the next, eventually finding its way to North America and particularly to the states of Kansas and Nebraska (but with different names). Originally the bierocks were served to the field workers for lunch.

No one is sure, but the name ‘runza’ possibly came from the Low German ‘runsa’ which means ‘bun shape,’ or the soft shape of a round belly.

Runza casserole pays homage to the sandwich in a comforting baked dish that’s super simple to make.

Print Recipe
 Cheesy Mushroom Runza Casserole
Votes: 1
Rating: 5
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Course Main Dish
Keyword cheesy mushroom runza casserole
Servings
Ingredients
Course Main Dish
Keyword cheesy mushroom runza casserole
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. In a saucepan, brown ground beef with onion. When meat is about halfway cooked, season with salt & pepper, garlic powder & Italian seasoning & add in mushrooms. Cook for a couple of minutes then add shredded cabbage & cover with a lid. Stir & cook for about 5 more minutes. Cabbage should have wilted.
  3. Combine mushroom soup with milk.
  4. Spread 1/2 of the ground beef mixture in the bottom of an 9 x 13-inch baking dish. Top with 1/2 of the soup mixture & 1/2 of the shredded cheese.
  5. Place one tin of crescent rolls over the top of the casserole. Add remaining ground beef mixture, soup mixture & cheese.
  6. Place second tin of crescent rolls over top of the casserole.
  7. Bake for 25-30 minutes or until the crust is golden brown. Allow to cool for 10 minutes before serving.
Recipe Notes

Alternately you could make your own pastry instead of using crescent rolls.
• 1 ½ cups all-purpose flour, or as needed
• ¼ cup butter, softened
• 2 tablespoons white sugar
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm water
Mix flour, butter, sugar, yeast, and salt together in a large bowl. Pour in warm water and stir until a soft ball forms. Roll dough on a floured surface and knead until elastic, 3 to 4 minutes. Transfer to a bowl and cover with a towel; let rise in a warm and dry area for about 1 hour.

Focaccia w/ Pork, Apple & Apricot Filling

CELEBRATING LABOR DAY!

Once again, the last long weekend of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their weekend watching the Labor Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.

This stuffed focaccia came into my thoughts for a tasty choice. If you’re barbecuing, it can be wrapped in foil and heated on the grill. If a picnic is your preference, add a nice potato salad (or salad of choice) and of course, a beer. Perfect, easy and delicious!

I can’t quite remember when my love for ‘sandwiches’ began. I have memories of my brother and I having cold, leftover mashed potato sandwiches with my mother’s homemade bread after school. To me, anything is fair game for making a sandwich with.

The sweet potato focaccia I’m using in this recipe is adapted from the Focaccia Pugliese idea using the regional tradition of adding mashed potatoes to the yeasted dough for focaccia. The result is worth the extra effort — yeasty and spongy with a delicious tenderness and crusty edge.

Regional cuisine in Italy is a big deal. Focaccia recipes differ in many regions: Liguria, Puglia, Sicily, each region has its own version. Every tiny little village in Italy has its own recipes and everyone has their own ideas on how you should cook this or that.

Puglia’s cuisine is a mirror to its soul, simple yet flavorful, and deeply rooted in local produce. Its unique location ensures an abundance of seafood, and its fertile land blesses it with high-quality vegetables, grains, and olive oil.

The bread dough is not difficult to work with, it stretches easily to make focaccia pockets. This recipe is another idea that I developed into handheld stuffed focaccia pockets for picnics or lunch on the go. It consists of sweet potato focaccia filled with pork, apple & apricot filling. What’s not to love!

Print Recipe
 Focaccia w/ Pork, Apple & Apricot Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine American
Keyword stuffed focaccia w/ pork & apples
Servings
POCKETS
Ingredients
Filling
Sweet Potato Focaccia
Topping
Course Lunch
Cuisine American
Keyword stuffed focaccia w/ pork & apples
Servings
POCKETS
Ingredients
Filling
Sweet Potato Focaccia
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. To a skillet add butter & melt. Add onion, apples, celery & spices as well as salt & pepper. Sauté until vegetables are tender. Add garlic & cook until fragrant, 30-60 seconds. Remove from pan.
  2. Place ground pork in skillet & cook, breaking it up into small pieces, until no longer pink. Drain on paper towel. Return to skillet & add veg combo along with apricots & grated cheese. Set aside until ready to use.
Focaccia
  1. In a large bowl, combine yeast, 1/2 cup flour & 1/2 cup lukewarm water. Allow to sit for about 20 minutes until frothy.
  2. Cook & mash sweet potato; add it along with the remaining 3/4 cup lukewarm water, 3 Tbsp olive oil, 1 1/2 tsp salt & 4 cups flour. When dough forms, knead for about 7-8 minutes until the dough is soft & satiny. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a draft fee place until doubled in size, about an hour.
  3. Preheat oven to 375 F.
  4. Spread work surface with olive oil. Place risen dough on it & roll out to about 1/4-inch thickness. Cut into 12 pieces. Form each piece into a ball. Roll each ball into a 6-inch circle. Divide filling between 6 of the circles leaving a border on each one. Top each one with remaining circles of dough. Pinch edges to seal in filling.
  5. On 2 parchment lined baking sheets, place filled focaccia. Sprinkle with dried rosemary & coarse sea salt if using.
  6. Bake for about 20 minutes or until slightly browned. Remove from oven & cool on wire racks.