slow-cooker-chicken-bone-

Slow Cooker Chicken Bone Broth

Okay… I am a convert!  I was skeptical about bone broth vs regular stock but the extra cooking time does make for an incredible broth! This is ‘found food’ and no work at all when you make it in the slow cooker.   I would have discarded that chicken carcass after roasting a chicken but I turned it into an incredibly flavorful broth! Continue reading “Slow Cooker Chicken Bone Broth”

beef-bourguignon

Brandied Beef Bourguignon

A fantastic make-ahead dish that is easy yet elegant enough for a holiday meal. It is meant to sit overnight after you cook it to let the flavor develop. How perfect for an entertaining recipe!  Serve this  French classic with mashed potatoes or rice. The brandy flambé gives this an additional flavor hit beyond the red wine sauce. Continue reading “Brandied Beef Bourguignon”

bacon-and-beer-potato salad

Warm Creamy Potato Salad

I can’t decide which potato salad I like best!  This is the 3rd variation of German potato salad  I am posting. The base of this is the same as Warm Potato Salad with Beer– only the dressing is different!

This creamy one is really interesting as well because of the warm butter, beer mix you pour over the hot potato dice.  I think you will get a lot of people asking what is in this salad because unless you have seen the recipe it is hard to put your finger on on what you are tasting.

I like this one with Schnitzel because the creaminess offsets the dryness of the schnitzel cutlet.  You can keep it relatively calorie light by using light mayonnaise and light sour cream.

As you may know from my other posts my favourite new way to cook my potatoes is in my pressure cooker, 15-17 minutes for 12 whole medium size potatoes!  And no mushiness!  I feel like I am becoming a broken record!

Warm Potato Salad with Beer

Warm Potato Salad with Beer

This recipe is so delicious.  It lends itself to Oktoberfest season more so than summer.  Warm potato salad in summer just doesn’t feel right!

All German potato salads that I know of start by cooking your potatoes whole with skins on. That way they don’t get overcooked or mushy.  But today I just discovered that the way I like to cook them best is in the pressure cooker.  You may know from some of my other posts what a fan I am of my pressure cooker but today I became an even BIGGER fan!

I cooked 12 medium size potatoes in the pressure cooker, whole, skins on in 11 minutes.  It took the pressure cooker about 5 minutes to come up to pressure. Compare that to about 40 minutes on the stove top!  Because the potatoes sit on a rack above the liquid the skins didn’t even break open, let alone have the potatoes crack and get mushy in parts.  They were perfect!!  I am never going back to boiling on the stove!

The other key to a great potato salad is to mix the warm potato dice with a mixture of melted butter, salt and cider vinegar (plus my secret weapon ingredient below!).  The warm potato will absorb this mixture and it builds a depth of flavour that can’t be replaced with just adding a dressing at the end.   This works even for a salad you intend to serve cold.

I used a light beer, Corona actually.  You don’t want too heavy a beer to overpower the other flavours and a dark beer will throw the colour off and becomes unappealing.

This salad is so flavourful. It is good warm or at room temperature.  My husband would eat it cold as well but I am not sure I would!

Enjoy with Schnitzel or Sausages and Sauerkraut!

Sausage and Sauerkraut

You may also like my Warm Creamy Potato Salad! Check it out!

bacon-and-beer-potato salad

Red Cabbage

Slow Cooker German Red Cabbage

Red cabbage is such a good side dish-it is a little bit tangy and it really brightens up a plate!

I make it all the time. I serve it with German meals like Schnitzel and Rouladen but I also serve it at Christmas with my Madame Benoit’s Tortiere recipe.  In Quebec they often serve beets with their traditional tortiere, I think for the colour more than the tanginess.

Red cabbage is inexpensive, low in calories and high in nutrients.. talk about eating the rainbow!

I like to make mine in the slow cooker.  It is easy and lends itself to the long, slow cook.  You want to cook it long enough for the cabbage to get really tender.  You can do it in the oven as well in a covered casserole. In the oven I would cook it for at least 2 hours on 350 degrees and check to make sure it has water at all times.

Red cabbage freezes well and reheats well too. So… win/win all around!

 

 

Veal Shells with Marsala and Vermouth

Veal Shells with Marsala and Vermouth

These veal shells were inspired by a lunch my brother served one New Year’s day many years ago.  He made it with manicotti but I find Jumbo Shells easier to stuff.   The signature  seasonings  and Vermouth/Marsala  are all mine!  I think the combination of the veal, spirits, tomatoes and spices qualify for a umami bomb!
Continue reading “Veal Shells with Marsala and Vermouth”