Semmelknöedel (Bread Dumplings)


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Ingredients

  • 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
  • 1 cup milk
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup dry bread crumbs (optional)

Directions

  1. Place the bread cubes into a large bowl.
  2. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  3. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender.
  4. Stir in the parsley, and remove from the heat.
  5. Mix into the bowl with the bread along with the eggs, salt and pepper.
  6. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  7. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep.
  8. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands.
  9. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  10. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
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Cooking Rice in the Microwave


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Ingredients

2 Servings

  • 1/2 cup rice
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon butter or margarine.

4 Servings

  • 1 cup rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 tsp butter or margarine.

6 Servings

  • 1‑1/2 cup rice
  • 3 cups water
  • 3/4 teaspoon salt
  • 1 Tablespoon butter or margarine.

12 Servings

  • 3 cups rice
  • 6 cups water
  • 1‑1/2 teaspoons salt
  • 2 Tablespoons butter or margarine

Preparation

  1. Combine rice and water in a microwave‑safe dish. Add butter or margarine and salt if desired.
  2. Cover and cook on high for 5 minutes.
  3. Reduce to medium and cook for 20 minutes.
  4. Remove from microwave. Let stand covered for 5 minutes (or until all water is absorbed). Fluff with fork and serve.

 Cook’s Notes

  • Microwave ovens vary, times given are approximate.
  • For Best Results:
    • For firmer rice, use less water and simmer for a shorter time.
    • For softer rice, use more water and simmer for a longer time.
    • Do not lift lid during cook (the steam cooks the rice).

Savory Strussel


Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.

Savory Strussel

A note on the mixing order: Streusel is rustic by nature, so the only crucial step is under-mixing (too dry) or over-mixing (too cohesive). Any “bonuses” can be included with the other dry ingredients, and the fat (that includes cheese) should always be last.

For savory pies, mound 1 to 1 1/2 cups on top before baking. You can scatter streusel over casseroles and gratins about 20 to 30 minutes before you’ll be pulling the dish out of the oven.

To make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread streusel into a single layer (use two baking sheets if you have to) and bake until the streusel begins to brown and crisp, about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling it on everything from pasta to salad, baked fish to savory oats, creamy polenta to sautéed greens to succotash. You can even serve it as you would snack mix or salted nuts. Store in an airtight bag or jar for up to 3 days.

For more ideas, check out this flow chart, which well help you figure out what flavor of streusel to make depending on what you’re cooking.

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Click the link above to zoom in on the image (print it out, frame it, and hang it on the wall).

Pico de Lettuce


Pico de Lettuce
Most people are pretty sure that if you dress a salad too far in advance it will wilt and become disgusting and an embarrassment. But that is so arbitrary! We like wilted spinach. We like cucumber salad and coleslaw when they have been pre-dressed and allowed to release a good bit of their water. It concentrates their flavors and gives them a very different, but no less awesome, texture. Well, I’m here to tell you that the same thing happens with lettuce, and we should embrace it, not throw it away and make a new salad!

The thing is, a drained lettuce salad is one of the greatest sandwich condiments of all time. Instead of a big, unwieldy piece of lettuce, you can pack half a head of compressed lettuce on a sandwich, and think about what that means for the flavor of your sandwich! The only problem is marketing. Nobody wants to eat a sandwich with something called “old salad” on it, so in a fit of brilliance, I coined the term Pico de Lettuce. And I put it on the menu at the sub shops, and nobody seemed to notice. People talk about the sandwich and act like they already know what Pico de Lettuce is. And they like it! But if they knew that it was just old salad they would probably be bummed.

Ingredients

  • 1 head of romaine lettuce, cleaned, dried, and cut into 1/2-inch ribbons
  • 1 garlic clove, minced
  • 1 small red onion, sliced thin
  • Juice of 1/2 lemon
  • 1 teaspoon white vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt

Procedure

  1. Combine the lettuce, garlic, onion, lemon juice, vinegar, olive oil, and salt in a medium mixing bowl.
  2. Let sit, stirring occasionally, for 30 minutes.
  3. Drain off most of the liquid and make the most interesting martini you’ve ever had.
  4. Store the Pico de Lettuce in the fridge, where it will keep for a week but, like many green things, will become less beautiful as the week progresses.

Makes enough for 4-6 sandwiches

Creamed Eggs over Toast


Creamed Eggs over Toast
Ingredients

  • 10-12 hard boiled eggs
  • 3/4 cup of flour
  • 1/3 cup butter
  • 6 cups milk
  • loaf of French bread
  • salt and pepper to taste

Preparation

  1. While the eggs are cooking — In a large saucepan, melt the butter completely on medium-high heat.
  2. Once the butter is melted, add the flour.
  3. Stir until the butter and flour are completely combined and there are no signs of the white flour. This will take about 2-3 minutes.
  4. Pour in the milk.
  5. Turn heat to medium and watch so that it doesn’t burn. Wait for the milk to bubble and then whisk until all the lumps are gone and it has taken on a thick consistency. This will take approximately 5-7 minutes.
  6. Add salt–we used about a teaspoon.
  7. Add pepper to taste. Let simmer on low while you get the bread ready.
  8. Cut slices of French bread about ¾ inch thick.
  9. Toast all the bread slices and then butter afterwards.
  10. Peel the eggs.
  11. Slice each egg into small chunks and add to the yummy gravy.
  12. Stir it lightly until combined.
  13. Pour the gravy over the toast and serve.

Oven Fried Pickles


Oven Fried Pickles
These oven-fried pickles are seriously addictive and have become a total Delish snack staple. They’re super easy to make and are a perfect afternoon snack when you’re craving something salty and crunchy.

The best part of these pickles is their versatility. Not a fan of dill chips? Try bread and butter, or any other flavor you’re crazy about! Same goes for the spices in the breading — if you’re not a fan of spice you could tone it down with some freshly cracked pepper. If you love spice, amp up the cayenne — or even try putting a dash of your favorite hot sauce into the egg dredge! The possibilities are endless.

Ingredients

  • 1 cup sliced pickles
  • 1 cup panko bread crumbs
  • 2 Tablespoons  melted butter
  • 4 Tablespoons finely chopped fresh dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Ranch dressing, for dipping

Procedure

  1. Preheat oven to 450° and line a large baking sheet with parchment paper.
  2. Pat pickles dry with paper towels.
  3. In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
  4. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
  5. Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
  6. Serve warm with ranch dressing.