Wiener Schnitzel vom Schwein mit Kohl und überbackene Kartoffeln

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Wiener Schnitzel vom Schwein mit Kohl und überbackene Kartoffeln

Wiener Schnitzel 

Ingredients:
4 pork chops (about 4 ounces each), pounded very thin, scallopini style
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges, for service
Directions
Pat the chops dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and bread crumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a platter.

Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate.

Inspired by: http://www.foodnetwork.com/recipes/paula-deen/wiener-schnitzel-recipe/index.html?oc=linkback

Sauce:

Ingredients

3 ounces chopped onion
3 ounces sliced mushrooms
1 ounce red wine
1/2 ounce sour cream
3 ounce brown gravy
1 teaspoon Worcestershire sauce

Directions
Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.

Inspired by at: http://www.foodnetwork.com/recipes/homemade-schnitzel-recipe/index.html?oc=linkback

Cabbage:

Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 head of cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Directions
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Inspired by: http://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe/index.html?oc=linkback

Scalloped Potatoes:

Ingredients

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 400 degrees F.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Inspired by: http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-gratin-recipe/index.html?oc=linkback

Spinach and Cheese Ravioli in a Butternut Squash Sage and Brown Butter Sauce

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Spinach and Cheese Ravioli in a Butternut Squash Sage and Brown Butter Sauce

Ingredients:

Package of frozen spinach ravioli
1 medium butternut squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 to 4 tablespoons olive oil
4 tablespoons unsalted butter
2 dozen sage leaves
2 medium cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded Parmesan, plus more for garnish

Preparation:

Heat oven to 375°.
Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.

Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.

Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.

In a large saucepan or skillet over medium-low heat, cook butter and sage leaves until the butter begins to brown. When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the butter burn. Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble. Add the cooked and drained pasta to the butter mixture, along with the crumbled sage and roasted butternut squash and onions. Put back on the heat and continue cooking stirring, until pasta and squash are hot. Taste and add salt and pepper, as needed. Toss with the 1/2 cup of shredded Parmesan cheese just before serving. Garnish with more Parmesan.
Serves 4 to 6.

Inspired by: http://southernfood.about.com/od/wintersquashrecipes/r/r91115a.htm

Cauliflower and Potato Cheese Soup

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Cauliflower and Potato Cheese Soup

Ingredients
1 medium head cauliflower, broken into floretS
1 medium carrot, shredded
2 potatoes, chopped
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Directions

  1. In a large bowl, combine the cauliflower, potatoes, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

Inspired by: http://www.tasteofhome.com/recipes/cauliflower-soup

Guinness Braised Steak with Horseradish Mashed Potatoes

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Guinness Braised Steak with Horseradish Mashed Potatoes

Ingredients

Steak:

  • 1 1/2 pounds boneless chuck steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon dark brown sugar
  • 1 teaspoon chopped fresh rosemary
  • 1 (8-ounce) package presliced mushrooms
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 (12-ounce) bottle Guinness Stout

Potatoes:

  • 2 pounds peeled baking potatoes, quartered
  • 2 tablespoons butter
  • 1/2 cup fat-free milk
  • 1/4 cup finely chopped green onions
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
  2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
  3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Inspired by: http://www.myrecipes.com/recipe/guinness-braised-chuck-steaks-with-horseradish-mashed-potatoes-10000001108312/