Sauerkraut and Pork

I grew up with my mom making the best pork and sauerkraut.  She had a knack for making the darkest, best sauerkraut.  Mine would never turn out as good as hers, no matter how many times I tried.  So instead of trying harder, I took the easy way out and changed it up a bit. This doesn't turn out as dark or as delicious as hers, but that is a memory that I get to cherish and never forget.  I won't hold myself to that old standard, but make new food memories.
This is different in that you make it with ribs and you cook it in a Dutch oven.  Add a bit of apple sauce and mash up some potatoes and it makes for a good comfort meal.

Sauerkraut and Pork

4 lbs country style Pork ribs
2 TBSP canola oil
3 cups (no sugar added) applesauce
2 pkg sauerkraut (32oz each)
2  medium yellow onions, peeled and quartered
Chicken broth, as needed

Salt and pepper, to taste
1lb pkg kielbasa , cut into pieces


Preheat oven to 325. Lightly season the pork with salt and pepper.
Pour the oil into a Dutch oven and heat over a medium high heat.  Brown the pork in small batches until nicely seared.  When it is brown, transfer to a clean plate while searing the rest.  When all the pork is done, turn off the heat and deglaze the pan by adding the applesauce and stirring up all of the browned bits. Drain some (about half) of the juice from the sauerkraut. Add the remaining juice and sauerkraut to the applesauce. Stir until combined.
Arrange the pork on top of the mixture in the Dutch oven.  Try to keep it on top and not submerged.
Place the onion quarters on top of the pork.
Cover and bake for an hour and a half.  Check to see if there is enough liquid.  If the top is starting to look dry, ass some chicken broth.  Be sure that the sauerkraut is just below the liquid.
Cover and cook for another hour.
Uncover and add the kielbasa pieces to the top, and cook uncovered for another 30 minutes.
Be sure to make plenty of mashed potatoes during this last phase of cooking.

To serve, pile a large mound of mashed potatoes on a plate, spoon a bunch of sauerkraut on top, add a piece or two of the tender pork and a few slices of onion.  

Pizzelle

I have always loved Pizzelle cookies.  My husband's 'Nanny' always made them and they were so dreamy.  I never even thought to get the recipe from her.  It is the little acts of love that someone dopes that gives you the greatest joy. Her cookies will always be on a level above all other cookies. 

One day while sitting at dance with my daughter, I was talking with the other mothers about whatever it is mom's talk about (everything). and another mother gave me her recipe. I remember trying to make them a few times and they just didn't turn out.  I had no idea what I was doing wrong.  I actually gave away my pizzelle iron because I thought it was broke. 
Years later I got another pizzelle iron and tried her recipe and they were terrific!! I still have no idea what I was doing wrong before, and I don't even care. I love how my new iron works and the recipe is great. I have a Cuisinart Pizzelle Press.

So, Thank You, Shirley Emmerling for the awesome recipe. I think of you every single time I make them.

Pizzelle

6 eggs
3 1/2 cups flour
1 1/2 cups sugar
1 cup butter (melted and cooled)
4 tsp baking powder 
2 TBSP Anise seed
1 TBSP Anise extract

Beat eggs adding sugar gradually.  Beat until smooth.  Add cooled , melted butter and anise ( seed and extract).  Add flour and baking powder to egg mixture.  Dough will be sticky enough to be dropped by a spoon. Cook according to your Pizzelle iron.  I used mine on setting #3, and lightly brush with canola oil. Let cookies cool on wire rack. Optional: dust with powdered sugar.

Makes about 5 dozen.

Pizza Dough

I started making this pizza dough years ago when I found The Pioneer Woman's blog.  Since then, she has published books, has a TV show on The Food Network, and has become very famous.  I forget how I actually found her, but it was probably 2007 or so.  I just loved her style, way of life and her food.  I have tried so many of her recipes with much success.  I use her pizza crust recipe, but I do use instant yeast instead.  I haven't used  active dry yeast for this in a very long time.


2 1/4 tsp instant yeast
4 cups flour
1 tsp kosher salt
1/3 cup olive oil, plus extra for bowl
1 1/2 cups warm water


To the bowl of a stand mixer, add the 4 cups of flour, instant yeast and kosher salt. With the dough hook stir to combine. With the mixer now on low, drizzle in the 1/3 cup of olive oil.  Slowly add in the warm water, mixing until the dough comes together. You can mix it by hand, it works just as well.  When the dough is formed, remove from the bowl and drizzle some olive oil into the bowl. Gently place the dough in and turn over so that both sides are coated in oil. Cover with a damp towel and let rise in a warm spot for an hour or two.  The dough is now ready to be used or you can refrigerate for 3-5 days in a sealed container. It may also be frozen for up to 6 months.


If using active dry yeast:
Pour 1 1/2 cups of warm water in a small bowl and sprinkle yeast (1 tsp or 1/2 packet) on top. Wait a few minutes and stir together. Add it to the flour mixture.

Stromboli

It is nice to have something quick and easy already made in the fridge for the kids to eat. I have been on a roll making Stromboli.  It is pretty easy to make and is great straight out of the fridge, heated in the microwave or toaster oven, or even in a picnic or lunch box. It is a great treat by the pool or at the beach too.

You can add just pepperoni and mozzarella. Or you can load it up with salami, sopressata and ham. This recipe makes two hearty Stromboli.  Enough to enjoy for a few days, if your family is like mine. 

You can serve the Stromboli plain or with your favorite marinara sauce.

Stromboli

flour for dusting
Olivie Oil
1 Pizza dough, divided in half
2 Tablespoons minced garlic
1 Tablespoon Italian seasoning
1 pound sliced pepperoni
( I use turkey pepperoni)
4 cups shredded mozzarella
1 egg, lightly beaten
kosher salt
2 cups Marinara ( optional)



Preheat oven to 400 degrees. Prepare two baking sheets with a small coating of olive oil, some cooking spray, a silpat or parchment.
On a floured surface, gently roll/stretch out the dough halves into large rectangles. (9x13).  Sprinkle both rectangles with the garlic and the Italian seasoning leaving a border of about 1 inch, evenly lay out the pepperoni and mozzarella over the rectangles.  
Using a pastry brush , brush the 1 inch border with the beaten egg.  Start to roll up the dough , like a jelly roll. Repeat with other stromboli.  Place each loaf on a prepared baking sheet. 
Brush the tops of the stromboli l;ightly with some olive oil. Sprinkle with a bit of Kosher salt. Cut a few slits on top of each loaf for steam to vent.  Bake for about 25 minutes or until lightly browned.
Remove from the oven and let cool for 10 minutes before serving. Serve with Marinara sauce.

Pasta Carbonara

I love to have a nice home cooked meal every day. Yes even on a stifling hot summer day. It doesn't have to require a lot of cooking. But just something somewhat healthy that I prepare and that we can all sit around the table and enjoy together. Today I had a few leftover egg yolks from making a marshmallow frosting and of course I thought~ Carbonara!!

This is super quick, especially if you have some leftover bacon handy. If you can boil water, than this is your dish! That easy.  And quick!

Pasta Carbonara

1 lb spaghetti
6 strips of bacon, cooked and crumbled
4 egg yolks
1 cup grated Parmesan
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
1/2 cup fresh parsley, chopped

Cook the pasta according to the package directions.  Meanwhile, fry the bacon in a large skillet over medium heat. ( I cook my bacon in a cold oven set to 400 degrees for about 15-20 mins) Transfer bacon to a paper towel to drain and reserve the drippings. In a large serving bowl, add the yolks and a few tbsp of the bacon drippings. Working quickly, add the drained pasta and the Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley and bacon. Toss to combine and serve immediately. * when cooking pasta, be sure to save some pasta water to add to the dish if it becomes too dry, it also helps the sauce to stick to the pasta.

Bacon and Cheddar Cheese Scones

I saw this recipe at a baking demonstration and it looked so good and easy that I went home that day and made it.  I have made it a few times and have been trying to make it my own.  I like it best with chunks of cheese instead of grated and I like a variety or herbs instead of just one.


I have made this for breakfast, sent it to school with my kids for lunch, and it is nice with a lighter soup or salad too.  This would be great to take on a little picnic with some fresh fruit and some wine. A

I like to make it in the morning, as it will be good hot, cold or even at room temperature.

When I was at the baking demo, the woman from King Arthur Flour suggested that we play around with the ingredients, just to make sure that you have a meat, a cheese and a green.
Next, I am going to try mozzarella, basil and pancetta.

Bacon and Cheddar Cheese Scones


2 Cups flour
1/2 tsp salt
1 TBSP baking powder
2 tsp sugar
4 TBSP COLD unsalted butter, cut into cubes
1 cup diced cheddar cheese
1/2 cups fresh herbs, chopped
( basil, parsley, thyme)
1/2 pound bacon, cooked and crumbled
3/4 cup heavy cream, or enough to form dough, plus more for brushing top


Preheat oven to 425 degrees.

Prepare a sheet pan, either by
lightly greasing, lining with parchment or  use a silpat.

Whisk together the flour, salt, baking powder, and sugar.

Work in the cold butter until the mixture is course crumb texture.

Mix in the cheese, bacon and herbs until distributed evenly.

Add 3/4 cup of cream, stirring to combine. Try squeezing the dough together, you may need to add more, just until the dough comes together.

Transfer the dough to the prepared sheet.. Pat into a smooth disk shape.

Using a sharp knife, carefully cut the disk into 8 wedges, separate each wedge slightly.

Brush the scones with a bit of the cream, to help with browning.

Bake 22-24 minutes, until golden brown.

Remove and cool slightly before serving.

Broccoli Salad

This is the time of year for lots of picnics,BBQ's and potlucks.  Such a great way to enjoy ourselves and spend time with family and friends. Since we all love to get outside and enjoy the beautiful weather, this recipe is simple and doesn't require cooking. (except for the bacon) 

Most of us have our special dish that we bring to these events.  I have a handful to choose from, and depending on what is needed.  I love to make orzo salad, broccoli salad or pasta salad. And a dessert of some kind is always great to bring. 

I looked around for a broccoli salad and ended up making one of my own. I took the dressing form one recipe and the added the ingredients that I wanted. I like how it has so many tastes together, a little salty and a little sweet. My kids don't like it at all, but it never has any leftovers at parties.

Broccoli Salad


1 bunch fresh broccoli (3 cups)
1 whole carrot, peeled and shredded
1/2 cup dried cranberries or raisins
5 pieces of cooked bacon, crumbled
1/4 cup roasted sunflower kernels
3/4 cup red onion, chopped
3/4 cup shredded cheddar cheese

dressing
1/2 cup mayo
3 TBSP sugar 
2 TBSP vinegar
pepper to taste 

Rinse and pat dry broccoli. Remove the thick stems and cut the tops into bite-sized pieces.  
Place all of the salad ingredients into a large bowl.
Whisk together the dressing ingredients until thoroughly combined.  
Pour the dressing over the salad and mix until evenly coated. Add pepper to taste. Cover and chill until serving.

If serving a large group, it very easily doubles.