Fastenauflauf ~ A Lenten Casserole

(pronounced: FA-sten alf loaf) The original recipe is basically a German style macaroni and cheese. Here is a variation created for a Lenten Feast. It is wonderful German comfort food. Made with easy to find ingredients from your local supermarket.

Germans enjoy layering their casseroles. Here a layer of pasta shells, topped with imitation lobster, grated Gruyere cheese with a sauce of sour cream and eggs. What a special surprise that can be served for any occasion.

Ingredients:
½ lb dry pasta (small shells)
1 pkg (½ lb) imitation lobster
2 ounces Gruyere (grated) ( just over a cup)
3 eggs
1 cup sour cream

1 tbs flour
salt + pepper

¼ tsp garlic powder
Pinch of nutmeg
¼ cup breadcrumbs

3 Tbs Parmesan cheese
4 TBS butter

½ cup frozen peas

Directions:

First cook the pasta.

While that cooks grate the cheese.

I prefer grating it myself. If you can find it already grated you will find it has filler added. Even thought this takes more work it is worth the effort.

Drain the pasta and spoon into a sprayed 8 x 8 casserole (shown in a 9 x 7).

Lay out the imitation lobster to form a nice even layer.

Add a layer of the Gruyere cheese. Sprinkle the frozen peas over the top.

Whip 3 eggs. In a second bowl add the dry seasoning, flour, and garlic powder. To this dump in the sour cream and blend well. Stir in the beaten eggs.

When cooking with sour cream or yogurt it can break apart in the heat. The flour helps bind it and keeps the sauce smooth.

Pour over the casserole. Slightly tap the dish on the counter to make sure the liquid is all the way through.

For the topping: melt the butter in a small dish in microwave for 20 sec. Mix in bread crumbs and cheese. Blend well and spread on top of casserole.

If you like, sprinkle with a light touch of paprika. You can also use crushed potato chips, and crumbled bacon if you wish.

Bake for 45 min to 1 hour at 325 degrees. Then turn the heat up to 350 on the last 15 minutes if it is not browning.

The Fastenauflauf is done when it is bubbly and lightly browned on top. Roasting some fresh asparagus makes a great side dish.

Let it sit for a 15 minutes so it can congeal. Allowing the casserole to rest permits it to slice well.

What a great surprise for this non-meat feast!

For our music tonight: https://www.youtube.com/watch?v=zstZkoGyZS4

So honored to be serving my Master Indy.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Country After Meetin' Dinner

 Back in the day most of our great grandparents lived on a farm in the country. They developed a simple tradition. Upon returning from the church meeting, the house filled with the fantastic smells of mama's fried chicken. It was just something they did. Somehow those happy memories got lost along with that wonderful meal.

Well today we are going to build new memories! We will re-fill our homes with that wonderful aroma. This time we will be a little smarter about it. We will still make that crispy, hard crusted chicken. Now we don't have to stand over a big iron skillet filled with melted lard. Let's recreate that simple side dish of sweet garden peas. Here we will bolster our poultry paradise with memories of a potluck potato salad. Ready?

Ingredients:

6-8 chicken thighs (bone in, skin on)

3 cups buttermilk (make your own with milk and vinegar)

1 Tbs salt

cooking spray

Directions:

If you don't keep buttermilk on hand you can easily make your own by mixing 1 cup of full milk with 1 Tbs vinegar. Stir and let sit for 7 mins. That's all it takes.

 

Marinade the thighs in buttermilk and salt (for 3 lbs chicken) for at least 1 hour or up to 8 hours.

Line a baking sheet with foil and lightly spray.

Pre-heat the oven to 450 degrees with the prepared pan inside on a lower rack.

Rinse the thighs well and dry carefully. Trim and poke at least 10 holes in each skin side. Lightly spray.

 

Remove HOT pan and place chicken skin side down. You should hear it sizzle. Let this cook in oven for about 25 mins until reaching 160 degrees, rotating the pan halfway through.

Remove pan and turn chicken skin side up. Switch oven to broiler. Chicken does not have to be close to element for this. Let broil for 15 mins or until chicken reaches 175 degrees. 90–195°F is even Better: The meat is tender and exceptionally succulent, with rich poultry flavor.

Dark meat chicken has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender. The longer it cooks, the more that connective tissue breaks down. This means that chicken thighs are good at 175 degrees Fahrenheit, but they’re even better at 195.

Remove from oven and let the meat rest while you microwave the green peas.

Get that potato salad you made the night before out of the refrigerator.

That delicious recipe follows:

Bacon & Egg Potato Salad

I guess it is just me but I think when I cook with potatoes, they should taste like potatoes! Most cooks focus on the dressing and additives when making a potato salad and just forget about the potato. For this I roasted the potato because I just think potatoes taste more like they are supposed to when roasted, even have a touch of browning on them. Additions are limited to egg and bacon with a touch of green onions.

Ingredients 

5 medium potatoes Russet or red, diced small

6 eggs boiled, peeled and chopped

6 slices cooked bacon chopped small

1 tablespoon reserved bacon grease

½ C mayonnaise

1 teaspoon vinegar

½ tsp salt

¼ tsp pepper

½ tsp dried parsley

1 tsp of Grill-mates Maple

3 green onions sliced

Directions:

Dice potatoes and let them soak in cold water for up to 1 hour. Drain and dry potatoes

Spread out on a sprayed baking sheet and bake at 425 for 20-25 minutes

Line a second baking sheet with foil and place a cooling rack in it. Lightly spray the rack with cooking spray.

 

 Line up the bacon on the rack

Of course, thick-cut bacon will take more baking time.

After the potatoes have been in there for about 5 mins, Pop in the bacon and bake 15-18 minutes or until it’s to your desired texture. slightly chewy and slightly crispy bacon. Spoon out about 1 Tbs of bacon grease from the pan. Place bacon on paper towels to drain and then chop. 

 

While this bakes, cook and peel the eggs, chop and let cool. Combine the potatoes, eggs and bacon in a bowl and set aside. Add salt and pepper and toss.

Whisk together the remaining ingredients, except for the green onion.  

As things cool, it is time to make the dressing.

In a bowl combine the reserved bacon grease, mayonnaise, vinegar, parsley and chives. Mix well.

Pour the dressing over the potato mixture and toss well to coat.

Add the green onions and toss lightly.

Cover and refrigerate overnight to blend flavors. Enjoy!

Preparing a plate for a neighbor!

Remember: back then some of the time the dinning table was filled more with love than food. Keep it simple. Fill the room with happiness and love. Everyday build memories cuz' you never know when you'll need them.

For our music: https://www.youtube.com/watch?v=dRvcrWGUmR4 This Ole House

So privileged to serve my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon

Beef Braised in Milk

Manzo al Latte” is an Italian classic dish meaning Beef in Milk. When cooking with milk, the solids tend to separate and curdle during the cooking process. We are going to pay very close attention to temperature. I changed the traditional recipe from 100 percent milk to evaporated milk with heavy cream added. The additional fat will help to stabilize the milk.

This is the most tender beef lightly flavored with carrots, onions, and mushrooms. Served with wide dumpling noodles and a side of simple sugar snap peas. Fantastic! No special skills are required, just time.

Ingredients:

2 lb chuck roast (with nice marbling),

½ C flour, for dusting

salt, and pepper, to taste

½ tsp paprika

½ tsp baking soda

2 Tbs oil

8 oz cremini mushrooms, thickly sliced

½ medium yellow onion, chopped

1 can of evaporated milk

½ pint of heavy cream

Directions:

Do your cutting: chop the onion, carrots, rinse and slice the mushrooms.

Cut the beef into bite-sized chunks.

In a large bowl mix the flour, salt, pepper, and paprika.

Toss the beef cubes until well covered. Let sit to come to room temperature for about ½ hour.

Place oven rack in the bottom position, and set the oven to 320f

Warm the oil in a dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and reserve.

Add the onions and carrots to the pan, and sauté until the onions soften, about 8 – 10 minutes. (You may need to add a bit more oil to the pot). As the veggies are sauteing, scrape up the fond from the bottom of the pot with the spatula.

Reduce the heat to medium low, and then return the beef to the pot. Stir the beef with the veggies, and allow to cook for 4 – 6 minutes. Slowly add the milk and cream to the pot. Bring the mixture up to a light simmer.

Cover the pot, and place in the preheated oven for 1 hour.

After 1 hour, reduce the oven temperature to 250f, Stir in the mushrooms and leave the pot partially uncovered. Bake for an additional hour.

Remove from the oven, and allow to rest for 10 minutes.

Do a final tasting, and season, if necessary.

Serve over wide dumpling noodles and a side of sugar snap peas with no sauce.

What a wonderful, juicy way to soften even tough cuts of meat. The meal will bring raves.

For our music: https://www.youtube.com/watch?v=aRlSHG5hRY4

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

 

Proud Pork Chops

Start with thick pork chops, like “double cut”. All the work you do will be lost if you don't start with the right meat! These babies strut their stuff, and will do you proud. The glaze is a simple mix with the seasonings already mixed for you.

Thick pork chops are cooked in a two step process that brings out the juiciest, most succulent bite. This takes no special kitchen skill but tastes like you are a Master Chef.

Start with a dry rub:

¾ cup brown sugar

½ tsp paprika

½ tsp garlic powder

½ tsp salt

¼ tsp pepper

Mix in a shallow bowl and roll each chop until all sides and edges are covered. Place each in a zipper bag and set in refrigerator for a minimum of three hours or overnight.

Take out at least an hour before cooking, Rinse well, you want all of the remaining salt gone. Wipe off any rub left on.

Preheat oven to 210 degrees

Baste:

2 Tbs softened butter,

½ tsp garlic powder

½ tsp baking soda

Rub on both sides and place on rack over a foil lined pan

Roast for 1 hour to get chops to 110 to 115 degrees. Check with thermometer.

Turn oven over to broil. Make sure there is at-least 3 inches between top of chops and the heating element.

Sauce:

½ cup sweet & sour sauce

¼ cup brown sugar

2 Tbs yellow mustard

Stir to mix well and brush on both side of each chop.

Carefully watch as you let them broil for about 4 – 5 mins per side. You will get a nice dark brown crust.

CHECK again with thermometer: Chops should reach 135. Take each out and tent with foil. Let them rest for 5 to 7 mins.

This is always a good time to cook any microwave vegetable side dish while you wait.

I just love snapping green beans:, excuse me, Haricots Verts! Sitting there allows me to re-center and focus on pouring love into the food.

You can spoon any extra sauce over the chops when serving.

Let the chops be the star of the meal. Serve with a simple green vegetable without sauce and maybe some herb pasta.

What a beautiful meal for my Master and guests!

For our music:https://www.youtube.com/watch?v=a3M2-D7txw8 Bad Boy

So privileged to be serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White  

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon

 

Chicken and Waffles Elegant

Here we present a whole new twist on an American classic dish. Breakfast, brunch, dinner are all suited for this paring of savory and sweet. If you have never enjoyed this dish, please try it and read about the rich history following the recipe. It makes for interesting dinner conversation. IF you stop eating long enough to talk!

The best tasting chicken you ever had, cooked in the French “confit” (CON-fee) style and served on a rich bed of fresh Belgium waffle! Of course you deserve this dish.

Ingredients:

4 – 6 chicken thighs

2 Tbs salt

1 Tbs smoked paprika

½ tsp baking soda

½ tsp garlic powder

1 lbs Lard

Directions:

Mix the seasonings in a shallow bowl. Don't worry about using it all, you are going to wash it off latter. Roll each piece in the rub and place in zipper bags (2 per bag is fine). Refrigerate for about 10 hours.

Wash your hands anytime you touch raw chicken! When in doubt, wash again. Wash off any handles, doors, etc that you touch with raw chicken on your hands.

Now when you are ready for the overnight poaching: 

 

 Check to make sure your pans fit. A flat baking pan with a rack on the bottom rack, then the other rack needs to hold the dutch oven.

Wash off each piece of chicken to remove all the salt and seasonings. Pat them extra dry with paper towels.

Any water can cause small explosions when immersed in the hot oil.

Preheat oven to 200 degrees.

Scoop lard into a dutch oven and melt it over a medium heat. You want enough to cover the chicken by at least ½ inch.

When it comes to a simmer with the chicken in it, carefully put the pot in oven. Uncovered. This is the hardest part of this recipe. Let this poach overnight, for at least 12 hours.

The next day, carefully remove the pot and lift out the chicken to drain. The pieces will be fragile and tender. Let them drain well.

Raise heat in the oven to 350 degrees that the waffles call for. Carefully place the pieces on the rack of the baking tray along side of the waffles.

Bake in oven for at least 12 mins or as long as the waffles take. This will dry out the skin and get it extra crispy. This is the sign of “Confit”.

Remove from oven and let rest for 10 mins before serving.

Serve the waffles with the chicken either on the side or on top as you wish.

An elegant take on an old classic.

For our music: https://www.youtube.com/watch?v=XeNaHAh5sPU

So happy to be serving this to my Master Indy!

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White  

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

What is Chicken & Waffles?

It is part of a variety of culinary traditions, including soul food and Pennsylvania Dutch cuisine. The pilgrims brought waffles to America in 1620. With the electric waffle irons introduced at the World's Fair of 1904, people fell in love with the Belgian waffles.

What do you need to say about fried chicken?

Around for thousands of years, in the 1800s, African slaves refined the recipe. Then Colonel Sanders brought fried chicken country-wide by the middle of the 20th century.

                        

The culinary marriage

A Dutch version from the 1600s consists of waffles served with pulled chicken and gravy. By the end of the 19th century, the dish was a symbol of Pennsylvania Dutch Country.

By the 1840s, broiled chicken and waffles were the specialty at a Tavern in Springfield, Massachusetts. The cooks were African-American women, either freed or runaway slaves, who learned their trade in plantation house kitchens.

Prior to the Civil War, chicken and waffles were extravagant breakfast staples in plantation houses through much of the South, prepared by the slave cooks.

In 1917, Edna Ferber's “Fanny Herself” mentioned a Chicago restaurant advertising "Southern chicken dinner with waffles and real maple syrup, 35 cents each." Fried chicken and waffles came to Los Angeles by 1931, when they were served at a restaurant that marketed the dish as “Southern specialty”.

Then in 1938 in Harlem, musicians, after the shows, would arrive in at a supper club needing something to eat between the dinner and breakfast services. As a compromise, they were served chicken and waffles.

Which brings us to this slave's new twist. Frozen Belgian waffles heated in the oven. Then we do an elegant French take on the chicken.

A confit (CON – fee) is a Old French cooking technique used to preserve meats by poaching them in their own fat. The best-known example is duck confit. Here we use the method to give the chicken a crisp crunchy exterior but leaves the insides very soft and juicy. Almost like a candy bar made of chicken!

Haute Cuisine mixed with slave cooking! By the way, may I suggest only the best maple syrup. I saw a post the other day complaining about being offered a “sugar-free” maple syrup! I think that roughly translates into syrup from a telephone pole and I am just sure there is a verse in Leviticus prohibiting it!

As to the eating, it makes no difference if you choose to eat the chicken and waffle separately, alternately, or with chicken on top of each bite and soaked with syrup. Honey, this is all up to you. Enjoy!