Potato Leek Soup
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)*
- 2 lbs potatoes, peeled, diced into 1/2 inch pieces
- Marjoram – dash
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce
- Salt & Pepper
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
- 3 large eggs
- 3 bacon (thick, slices, coarsely chopped)
- 3 cups arugula (loosely packed baby)
- 11/2 cups frisee (trimmed)
- 3/4 cup radicchio (thinly sliced)
- 3/4 cup brioche (or challah bread cubes, toasted)
- 1/5 cup parmesan cheese (shaved)
- vinaigrette (Parmesan)
- kosher salt
- freshly ground pepper
- 1. Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and let eggs stand in hot water 1 minute; drain. Peel under cold running water. Cut eggs in half.
- 2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.
- 3. Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.
Schwäbische Maultaschen (German Pork and Spinach Dumplings)
4 tablespoons water1 teaspoon salt
4 cups flour
1 pound spinach, cooked, chopped, and drained
1 cup cooked ground pork
1 onion, grated
4 slices white bread with crust
1/2 cup milk or water
salt and pepper to taste
1 egg yolk beaten with 1 teaspoon water
Chopped fresh parsley or chives
Toasted bread crumbs
In a medium bowl, beat together the 3 eggs with the water and salt.
In the bowl of a large food processor fitted with a dough blade, add flour. Add beaten egg mixture and process until a smooth dough forms. If too sticky, add a little flour. If too dry, add a little water.
In a large bowl, combine spinach, pork, and grated onion.
In a medium bowl, soak the 4 bread slices in milk or water for about 3 minutes. Squeeze out the liquid and crumble into the filling mixture. Stir in the 4 eggs until well blended.
Use a pasta machine or rolling pin to roll the pasta dough into thin sheets. Cut the sheets into 3 inch squares. Place a rounded tablespoon of filling into the center of each square. Use your finger to slightly moisten the edges with the egg yolk beaten in 1 teaspoon water. Fold the square to enclose the filling, pressing firmly to seal. Continue until all filling or pasta has been used.
At this point, the maultaschen can be frozen in a single layer on a cookie sheet.
To cook, boil maultaschen, a few at a time to not overcrowd, for 10 minutes, until heated through. Serve in broth sprinkled with fresh herbs and toasted breadcrumbs.
1 lb. round steak, cut thin (not more than 1/3 inch thick)
6 (about) slices of bacon, cut in small pieces
3 / 4 C. chopped onion
1 large or 2 small Dill Pickles, cut in narrow strips
String or toothpicks for securing rolls
Flour for dredging, seasoned with salt and pepper
Beef stock plus red wine, (Optional)
Oil or shortening for browning
Slurry for thickening gravy:
1 /2 cup cornstarch or flour
1 cup water.