Pork Schnitzel and Easy Gravy

September 18, 2012 by

Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
Serve with popovers, mashed potatoes, or spaetzle and some veggies.

PORK SCHNITZEL
1 lb pork loin roast (or boneless pork loin chops)
Oil for cooking (about 1/2 inch deep)
1 1/2 cups bread crumbs

Batter:
1 cup milk
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper

Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
You can place this in the oven on warm if desired.

EASY GRAVY
2 cups cold water
1/4 cup flour
1/2 cup instant powdered milk
1 tsp chicken base (or another desired base- I like Penzey’s the best)
salt and pepper to taste

Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

 

 

Filed Under: German, Pork, Sauces / Condiments

Zesty Peach BBQ Sauce (Canned)

August 20, 2012 by

This is a canning recipe I use all the time.  I am so upset with myself if peach season passes and I don’t get around to making any!
This sauce is very versatile, I use it on grilled chicken, toss meatballs in it, you name it.
This sauce is a tangy BBQ sauce, and if you want it sweeter you can add brown sugar before using, or one of my favorite ways, which is to add some tomato based BBQ sauce to it.
I won’t be a broken record about canning safety, but please head to National Home for Food Preservation to brush up and make sure you are doing it correctly.  If you follow some super simple guidelines, canning is very safe and lots of fun.
And you have all the pretty little jars at the end to admire. 🙂
You could also just freeze this in freezer containers if you’d rather, as well.

ZESTY PEACH BBQ SAUCE
Makes about 8 half pint jars

6 cups pitted, peeled, and finely chopped peaches*
1 cup finely chopped seeded red bell pepper
1 cup finely chopped onion
3 T minced garlic
1 1/4 cups honey
3/4 cup cider vinegar
1 T Worcestershire
2 tsp dry mustard
2 tsp kosher salt

Put all ingredients in a large pot and bring to a boil over medium-high heat.
Reduce heat and boil gently for 25 minutes, stirring often.  Consistency should be like a thin bbq sauce.
Ladle into 8 oz (half pint) jars leaving 1/2″ head space.
Process for 15 minutes in a boiling water bath canner.

(If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).

To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.

*To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.
Rinse under cold running water and peels should come off easily.  If your peaches are a little green this won’t work so well.  Just use a paring knife o cut the peels off.
Recipe slightly adapted for The Ball Complete Book of Home Preserving 

Filed Under: Canning, Sauces / Condiments

Hot Dog Sauce

July 31, 2012 by

This recipe is for my nephew Ian.  The world’s greatest hot dog fan.
You may think I’m kidding… trust me, I’m not.  Ian can carry on quite the conversation about how much he loves hot dogs.
While I’m not the biggest hot dog fan, I don’t mind the Nathan’s brand for bbqs and this sauce definitely dresses them up.  My hubby loves it and it’s so easy to make.  It’s basically a bean-free chili.  The simmering time is important here, just like in most chilis, so make sure to leave at least half an hour, ideally an hour to simmer.  If you don’t have time to watch it, just throw it in the crockpot for a few hours and that would work great.
So when you are getting ready for a summer bbq, don’t forget to dress your hot dog up a little!

HOT DOG SAUCE

1 lb ground beef
1/2 cup water
8 oz tomato sauce
1/2 cup finely chopped white onion
1 tsp smoked paprika
2 tsp Worcestershire
1 T sugar
1 tsp garlic powder

For serving:
Hot Dogs, Nathan’s brand are our favorites
Buns
Shredded cheese (we like sharp cheddar)
Chopped fresh tomatoes
Crumbled cooked bacon
Cook beef in a skillet over medium high heat, breaking up with a wooden spoon.  When cooked through add remaining ingredients and simmer for 30 to 60 minutes.  (You could also put in the crockpot for a few hours).
Sauce should be thick like a chili.  Serve over hot dogs with shredded cheese, chopped tomatoes, and crumbled cooked bacon.

Filed Under: Sauces / Condiments

Mozzarella Stuffed Meatballs with Tomato Cream Sauce

June 5, 2012 by

I always have a stash of meatballs in my freezer for quick dinners, but every now and again I’ll make these for something a little more special.
This is one of my hubby’s favorite meals, and on the top of my list as well.  I love that it’s so simple to make, but feels like a special dinner.
Especially if you serve it with fresh baguettes.
One warning though, if you don’t get these to the table and serve dinner promptly… well, there won’t be any for dinner. : )
Between my hubby and 5 year old, these can be polished off in a flash.

MOZZARELLA STUFFED MEATBALLS
WITH TOMATO CREAM SAUCE
For the Meatballs:
3 T olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 slices firm bread, cut in small cubes
1/2 cup milk
1 lb ground beef
1 lb ground pork
1 egg
1/4 cup grated Parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
2 T Italian seasoning
8 oz mozzarella cheese, cut into 24 cubes

For the Sauce:
3 garlic cloves, crushed
28 oz can crushed tomatoes
2 tsp thyme
2 tsp oregano
1 tsp sugar
salt and pepper, to taste
1 cup milk or cream

To serve:
1 lb spaghetti, cooked al dente
1/4 cup chopped fresh basil

Heat 1 T olive oil in a saute pan over medium high heat.  Add onion and garlic, saute until softened, then put on a plate to cool.
Place the bread cubes in a bowl and pour the milk over.  Let soak.
Combine the beef, pork, egg, Parmesan, salt, pepper, and Italian seasoning in a large bowl.
Squeeze excess milk from bread and add to meat mixture along with cooled onions.
Use your hands to gently combine everything.  Divide mixture into 24 balls (I find it easiest to divide bowl contents in quarters, then each quarter into 6).

Wrap each meatball around a cube of mozzarella, incasing completely.
Place on a cookie sheet and repeat until done.
Heat the  remaining 2 T olive oil in a large skillet (I find a large electric skillet makes this go quite faster.)
Working in batches, sear the meatballs on all sides, don’t cook all the way through, just brown the outside.
Then return to the cookie sheet and bake at 350 degrees for 15 minutes or until cooked through.

While meatballs are baking, cook the noodles and make the sauce.
In same skillet used to sear meatballs, saute garlic.
Add crushed tomatoes, thyme, oregano, and sugar.
Let simmer for a few minutes, add salt and pepper to taste.
Stir in cream or milk, then add noodles and toss with sauce, then add meatballs and top with basil.

Recipe adapted from Tyler Florence

Filed Under: Beef, Pasta, Pork, Sauces / Condiments

Simple Tomato Basil Sauce

May 18, 2012 by


Let’s face it.  As much as I enjoy cooking, life happens.  And it is a life saver to have meals like this in my game plan to keep me sane.
And you know what? It tastes better than anything you’ll get passed to you thru your car window.  Especially if served with some hot baguettes.

SIMPLE TOMATO BASIL SAUCE
Olive oil to coat pan (about 2-3 T)
1 shallot, finely minced
3 garlic cloves, finely minced
2 cans (14.5 oz ea) whole peeled tomatoes
2 cups basil leaves
12-16 oz spaghetti

While you cook the sauce, cook the spaghetti in a pot.
Coat the bottom of a pan with olive oil over medium heat.
When hot, add shallot and garlic.  Cook a few minutes, until softened.
Roughly chop tomatoes, and add to pan with juice and all.
When noodles are a just under done, add to pan with sauce with a scoop of the pasta water (the starch from the pasta will help make a sauce).  Let noodles finish cooking in the sauce until done.
Chop the basil and add to dish off the heat.

Filed Under: Pasta, Sauces / Condiments

Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

December 9, 2011 by
I wanted some dips to serve with the pretzel bites at our German dinner party.
I decided on a German mustard and a horseradish cream sauce, and then decided to have a little fun and make a pineapple honey mustard as well.
They were very well recieved, and went really well with the pretzel bites, and also some homemade smoked sausages we made for dinner.
And while they aren’t super spicy, they have a lot of flavor and just the right kind of spice for me.
HORSERADISH CREAM SAUCE
1 cup sour cream
1/4 cup grated fresh horseradish
1 T dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
Whisk everything together in a bowl until well combined and smooth.
Store in the refrigerator for at least 4 hours for flavors to meld.
Keeps in the fridge for 2-3 weeks.
Recipe source: Alton Brown
GERMAN MUSTARD
1/2 cup brown mustard seeds
2 T dry mustard
1/2 cup cold water
1 cup cider vinegar
2 T dried minced onion
3 T brown sugar
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp tarragon
1/4 tsp cinnamon
Combine mustard seeds, dry mustard, and cold water in a bowl.
Cover and let stand 4 hours to overnight.
Combined remaining ingredients in a saucepan and bring to a boil over high heat.
Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
Pour hot vinegar mixture into the bowl of a food processor.  Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
Pour back into saucepan and cook on low heat until thick, stirring constantly.
Store in an airtight container in the fridge for up to 1 year.
PINEAPPLE HONEY MUSTARD
1/2 cup dry mustard
1 cup honey
1/2 cup white vinegar
2 tsp kosher salt
1 cup pineapple juice
Place everything in a saucepan and bring to a boil over medium high heat.
Reduce heat and simmer until thickened, stirring constantly.
Store in an airtight container in the fridge.
Recipe by My Stained Apron
Filed Under: Appetizers / Dips / Snacks, German, Sauces / Condiments

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,

Chinese Red Sauce

March 30, 2011 by
I grew up in a small town with few restaurants.  Not to mention my family rarely, RARELY ate out.  We did have a Chinese restaurant in our town and they served a Chinese red sauce with their egg rolls.  Since it was one of the few places we ate out at it remains a bit of a comfort food to me.  Last year I cooked a big Chinese dinner when some of my siblings were in town and I searched and experimented until I ended with this recipe.  It tastes just like the one from my childhood, and is really good paired with egg rolls, BBQ pork, or fried shrimp.  If you like things spicy, make sure to put out some Chinese hot mustard too.
CHINESE RED SAUCE
1/3 cup ketchup
1/3 cup chili sauce
2 T horseradish sauce
2 T lemon juice
2 T sugar
Simmer everything together in a saucepan briefly, whisking all together.
Chill well before serving.
Filed Under: Asian, Sauces / Condiments

Gnocchi with Gorgonzola cream sauce and ham

February 3, 2011 by
 
This dish is evil, evil I say.  Run while you can. Don’t look back.  Forget you ever saw this.  Too late? Well, sorry then. : )
 
GNOCCHI WITH GORGONZOLA CREAM SAUCE AND HAM
Recipe by My Stained Apron
 
Gnocchi, homemade or store bought
2 cups heavy cream
1/2 cup crumbled Gorgonzola cheese
1/2 cup shredded Parmesan cheese (or extra Gorgonzola)
2 tsp dried parsley (or fresh chopped)
1/2 cup thinly sliced ham (I use a good quality Canadian Bacon)
 
Heat ham in a saucepan over medium heat.
Add cream and cheeses, stir until well incorporated. 
Add gnocchi (if homemade boil first), toss to coat.
Add parsley, serve hot.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Cranberry Sauce

December 24, 2010 by
I don’t care for the canned cranberry sauce.  I mean, how are can lines appetizing?  Am I alone here?
This is how I like it.  And I make it every holiday this way.  I know there are a few options here for ingredients, but I love to use what I have on hand.  If I have an apple, that goes in.  If not, I always have berries in the freezer ( I do live in the Pacific Northwest, after all!)  And honestly, I love it both ways.  You could even add both if you like!  And make sure you taste as you cook and make sure it’s to your sweetness liking.  You can always add more sugar if it’s too tart.   Merry Christmas everyone!
CRANBERRY SAUCE
Recipe by My Stained Apron
1/2 cup water
1 cup sugar (I like to use brown, but white is fine as well)
12 oz cranberries
1/2 cup orange juice (or 1/2 cup additional water)
zest of 1 orange (about 1-2 T)
2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced
Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit.  If you want it thicker, let cool to room temperature, about 30-60 minutes.



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Filed Under: Holiday Recipes, Sauces / Condiments