{"id":1429,"date":"2013-10-20T06:59:07","date_gmt":"2013-10-20T10:59:07","guid":{"rendered":"http:\/\/frenchbychoice.com\/?page_id=1429"},"modified":"2013-10-21T13:16:11","modified_gmt":"2013-10-21T17:16:11","slug":"recipes-used-in-our-travels","status":"publish","type":"page","link":"https:\/\/frenchbychoice.com\/?page_id=1429","title":{"rendered":"Recipes used in our travels"},"content":{"rendered":"<p><strong>Potato Leek Soup<\/strong><\/p>\n<div id=\"recipe-ingredients\">\n<h3>INGREDIENTS<\/h3>\n<ul>\n<li itemprop=\"ingredients\">3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.<\/li>\n<li itemprop=\"ingredients\">2 Tbsp butter<\/li>\n<li itemprop=\"ingredients\">2 cups water<\/li>\n<li itemprop=\"ingredients\">2 cups chicken broth (or vegetable broth for vegetarian option)*<\/li>\n<li itemprop=\"ingredients\">2 lbs potatoes, peeled, diced into 1\/2 inch pieces<\/li>\n<li itemprop=\"ingredients\">Marjoram &#8211; dash<\/li>\n<li itemprop=\"ingredients\">1\/4 cup chopped fresh parsley<\/li>\n<li itemprop=\"ingredients\">2 teaspoons chopped fresh thyme, or 1\/2 teaspoon dried thyme<\/li>\n<li itemprop=\"ingredients\">Tabasco sauce or other red chili sauce<\/li>\n<li itemprop=\"ingredients\">Salt &amp; Pepper<\/li>\n<\/ul>\n<\/div>\n<div id=\"recipe-method\">\n<h3>METHOD<\/h3>\n<div itemprop=\"recipeInstructions\">\n<p><b>1<\/b>\u00c2\u00a0Cook 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.<\/p>\n<p><b>2<\/b>\u00c2\u00a0Add 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.<\/p>\n<p><strong>Farmers Salad<\/strong><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li itemprop=\"ingredients\">3\u00c2\u00a0large eggs<\/li>\n<li itemprop=\"ingredients\">3\u00c2\u00a0bacon\u00c2\u00a0(thick, slices, coarsely chopped)<\/li>\n<li itemprop=\"ingredients\">3 cups\u00c2\u00a0arugula\u00c2\u00a0(loosely packed baby)<\/li>\n<li itemprop=\"ingredients\">11\/2\u00c2\u00a0cups\u00c2\u00a0frisee\u00c2\u00a0(trimmed)<\/li>\n<li itemprop=\"ingredients\">3\/4\u00c2\u00a0cup\u00c2\u00a0radicchio\u00c2\u00a0(thinly sliced)<\/li>\n<li itemprop=\"ingredients\">3\/4\u00c2\u00a0cup\u00c2\u00a0brioche\u00c2\u00a0(or challah bread cubes, toasted)<\/li>\n<li itemprop=\"ingredients\">1\/5\u00c2\u00a0cup\u00c2\u00a0parmesan cheese\u00c2\u00a0(shaved)<\/li>\n<li itemprop=\"ingredients\">vinaigrette\u00c2\u00a0(Parmesan)<\/li>\n<li itemprop=\"ingredients\">kosher salt<\/li>\n<li itemprop=\"ingredients\">freshly ground pepper<\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<ol itemprop=\"instructions\">\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><a name=\"malt\"><\/a><\/p>\n<p><strong>Schw\u00c3\u00a4bische Maultaschen (German Pork and Spinach Dumplings)<\/strong><\/p>\n<p><strong><\/strong>Ingredients<\/p>\n<div id=\"zlrecipe-ingredient-0\">Pasta:<\/div>\n<p id=\"zlrecipe-ingredient-1\" itemprop=\"ingredients\">3 eggs<br \/>\n4 tablespoons water1 teaspoon salt<br \/>\n4 cups flour<\/p>\n<div id=\"zlrecipe-ingredient-5\">Filling:<\/div>\n<p id=\"zlrecipe-ingredient-6\" itemprop=\"ingredients\">1 pound spinach, cooked, chopped, and drained<br \/>\n1 cup cooked ground pork<br \/>\n1 onion, grated<br \/>\n4 slices white bread with crust<br \/>\n1\/2 cup milk or water<br \/>\nsalt and pepper to taste<br \/>\npinch nutmeg<br \/>\n4 eggs<br \/>\n1 egg yolk beaten with 1 teaspoon water<\/p>\n<div id=\"zlrecipe-ingredient-15\">To Serve:<\/div>\n<p id=\"zlrecipe-ingredient-16\" itemprop=\"ingredients\">Broth<br \/>\nChopped fresh parsley or chives<br \/>\nToasted bread crumbs<\/p>\n<p itemprop=\"ingredients\">PREPARATION<\/p>\n<p id=\"zlrecipe-instruction-0\" itemprop=\"recipeInstructions\">In a medium bowl, beat together the 3 eggs with the water and salt.<\/p>\n<p id=\"zlrecipe-instruction-1\" itemprop=\"recipeInstructions\">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.<\/p>\n<p id=\"zlrecipe-instruction-2\" itemprop=\"recipeInstructions\">In a large bowl, combine spinach, pork, and grated onion.<\/p>\n<p id=\"zlrecipe-instruction-3\" itemprop=\"recipeInstructions\">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.<\/p>\n<p id=\"zlrecipe-instruction-4\" itemprop=\"recipeInstructions\">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.<\/p>\n<p id=\"zlrecipe-instruction-5\" itemprop=\"recipeInstructions\">At this point, the maultaschen can be frozen in a single layer on a cookie sheet.<\/p>\n<p id=\"zlrecipe-instruction-6\" itemprop=\"recipeInstructions\">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.<\/p>\n<p><a name=\"Rouladen\"><\/a><\/p>\n<p itemprop=\"recipeInstructions\"><strong>Rouladen<\/strong><\/p>\n<div id=\"attachment_1434\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2013\/10\/IMG_3742.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1434\" class=\"size-medium wp-image-1434\" alt=\"Rouladen, Noodles and Red Cabbage\" src=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2013\/10\/IMG_3742-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/frenchbychoice.com\/wp-content\/uploads\/2013\/10\/IMG_3742-300x225.jpg 300w, https:\/\/frenchbychoice.com\/wp-content\/uploads\/2013\/10\/IMG_3742-1024x768.jpg 1024w, https:\/\/frenchbychoice.com\/wp-content\/uploads\/2013\/10\/IMG_3742.jpg 1600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1434\" class=\"wp-caption-text\">Rouladen, Noodles and Red Cabbage<\/p><\/div>\n<p itemprop=\"recipeInstructions\"><strong>Ingredients;<\/strong><br \/>\n<span style=\"font-family: Arial, Helvetica, sans-serif;\">1 lb. round steak, cut thin (not more than 1\/3 inch thick)<br \/>\n6 (about) slices of bacon, cut in small pieces<br \/>\n3 \/ 4 C. chopped onion<br \/>\nDijon mustard<br \/>\n1 large or 2 small Dill Pickles, cut in narrow strips<br \/>\nString or toothpicks for securing rolls<br \/>\nFlour for dredging, seasoned with salt and pepper<br \/>\nBeef stock plus red wine, (Optional)<br \/>\nOil or shortening for browning<\/span><\/p>\n<p><strong>Slurry for thickening gravy:<\/strong><br \/>\n1 \/2 cup cornstarch or flour<br \/>\n1 cup water.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Potato Leek Soup INGREDIENTS 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, &hellip; <a href=\"https:\/\/frenchbychoice.com\/?page_id=1429\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":8,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1429","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/pages\/1429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1429"}],"version-history":[{"count":0,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/pages\/1429\/revisions"}],"wp:attachment":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}