Pork Roast with banana sauce

By , 13 May, 2010, No Comment

Pork Roast

I started to make this dish in Germany. It is not particularly German style, besides the fact that I do use German cumin for this recipe. I did mention in earlier posts that the cumin tastes different here.  Now this might be a tricky one to find in the US, but  I would really try to find a German store, and buy it there.  It really makes a huge difference in flavor!

Ingredients:

  • 1 pork roast – 3 lbs (1.5 kg)
  • 2 teaspoons salt
  • 1 teaspoon thymian
  • 1 teaspoon cumin – ground
  • 1/2 teaspoon marjoram
  • ground pepper
  • 1 teaspoon garlic powder
  • 4 onions – quartered
  • 4 garlic cloves – quartered
  • 2 Tablespoons olive oil
  • 1 Tablespoon Banana Jam (or 1 banana – cooked)
  • 1 teaspoon cornstarch – diluted in a little bit of water

Directions

  1. Mix all the cumin, thymian, marjoram, pepper, salt, garlic powder and olive oil.  Rub the roast with this mixture.
  2. With a pointy knife, make a few small cuts in the roast, and insert the garlic clove in them.
  3. Pork Roast 1Place the onions around the roast. Add the water, and place covered in a preheated oven at 350ºF (180ºC) for 1 hour.
  4. Uncover the roast, check for liquids and continue baking uncovered for another hour.
  5. When the meat is well done (it should be really tender), place the meat on a cutting board, and let stand for about 10 minutes before slicing.
  6. In the meantime, puree the sauce with a mixer, add the banana jam and warm up while stirring it with a whisker.  Add the cornstarch and bring it to a boil for just a second so that the sauce thickens up.  Pass the sauce through a sieve.
  7. Slice the roast and place it over the sauce.

Rosemary Potatoes

By , 12 May, 2010, No Comment

Rosemary Potatoes

The rosemary adds a really nice touch to the potatoes.  It’s a great side dish when making a roast!

Ingredients:

2 lbs (1 kg) potatoes
1.5 teaspoons salt
1 rosemary stem
2 tablespoons olive oil
pepper to taste

Directions

  1. Wash the potatoes thoroughly.
  2. Rosemary Potatoes 1
    Slice the potatoes in wedges and place the potatoes in a bag.
  3. Rosemary Potatoes 2
    In a small food processor, add the rosemary leaves and the olive oil, and blend.
  4. Rosemary Potatoes 3Add the mix to the potatoes. Add the salt and pepper and shake your bag well so that the wedges are well covered with the mixture.
  5. Rosemary Potatoes 4
    Place on a baking sheet (I usually cover it with baking paper), and bake for about 30 minutes at 350ºF (180ºC) or until the potatoes are done.

Lemon Chicken

By , 11 May, 2010, No Comment

Lemon Chicken

This recipe is a combination between the way roast chicken is made in Venezuela and the way I used to make it in Florida… It’s also an easy recipe when the kids have friends over – I still have not met a kid yet that didn’t like lemon chicken!

(This recipe serves 8 – adjust for 4)

  • 2 chickens
  • 4 garlic cloves
  • 2 – 3 lemons – juice
  • 2 tablespoons dried oregano
  • 2 teaspoons garlic powder
  • 3 teaspoons salt
  • pepper to taste
  • 4 onions – quartered
  • Olive oil
  • 1 cup water
  • 1 teaspoon cornstrch – optional

Directions:

  1. Wash and pat dry the chickens.
  2. Place them in a large pan.
  3. Squeeze the lemons over the chickens.
  4. Sprinkle the salt, pepper, garlic powder, and oregano.
  5. Sprinkle a little bit of olive oil over the chickens.
  6. Place the garlic cloves in the chicken cavities.
  7. Place the quartered onions around the chickens.
  8. Add the water to the pan.
  9. Lemon Chicken 1Place in an oven at 350ºF  (180ºC) covered for about 40 minutes.  Uncover, make sure that it has enough water, and continue baking uncovered for about another hour. Make sure it is thoroughly cooked before serving!
  10. Add 1 teaspoon cornstarch diluted in water to the sauce and let it boil for just a sec if you would like a thicker sauce.

Chocolate Gugelhupf

By , 10 May, 2010, No Comment

Chocolate Gugelhupf

I adjusted one of my great-grandmother’s cake recipes to please my kids… they wanted chocolate!
I will eventually post the original recipe.

Ingredients:

  • 7 oz (200 gr) Butter
  • 1 cup sugar
  • 4 eggs
  • 1.5 cups flour
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 3.5 oz (100 gr) melted chocolate
  • 1 oz melted chocolate to decorate – optional

Direcions:

  1. Separate the eggs.  Place the yolks in a small bowl, and the whites in a big one.
  2. Chocolate Gugelhupf 1Beat the egg whites with a mixer until peaks form. (Tip: Most recipes ask you to do this at the end, but by doing this first, you avoid having to wash the blades at the end, before beating the egg whites!)
  3. In a gib bowl, blend the butter with the sugar.
  4. Add the eggs and blend for about a minute.
  5. Measure the flour, add the baking powder, and mix with a spoon to blend it well.
  6. Add the flour mix and the milk and blend for about a minute.
  7. Add the rest of the ingredients, and mix with a spoon.
  8. Place the batter in a Gugelhupf mold (spread a little bit of butter first, and sprinkle a little bit of flour first).
  9. Chocolate Gugelhupf 2
    Bake in a preheated oven at 350ºF (180º F) for half an hour. Always check with a toothpick to make sure that it is ready!
  10. Decorate with the extra melted chocolate.

Schnitzel – cordon bleu style

By , 9 May, 2010, No Comment

Schnitzel cordonBleu style

This is a Schnitzel variation served here in Germany.  I used to know it with chicken only, but this is also very tasty!

  • 4 pork chops (boneless)
  • 4 ham slices
  • 4 cheese slices
  • 1 cup bread crumbs
  • 2 eggs – beaten
  • Salt and pepper to taste
  • Oil

Schnitzel:

  1. Place the cutlets on a board, and using a meat hammer, pound them until they are about 1/4″ (1/2 cm) thick.
  2. Add salt and pepper.
  3. Schnitzel - CordonBleu style 1
    Place ham and cheese slices over it.
  4. Schnitzel - CordonBleu style 2
    Fold the cutlet.
  5. Pass the filled cutlets through the egg, and then, on a separate plate, cover them very well with the bread crumbs.
    Fry the cutlets at med – high heat for about 8 minutes on one side, then turn and cook again for another 8 minutes. Cook on low heat further in case they are not thoroughly cooked.

Meatloaf

By , 8 May, 2010, No Comment

Meatloaf

Ingredients:

  • 2 lbs ground beef
  • 2 Tablespoons sour cream
  • 1 Onion – finely chopped and fried in a little bit of oil
  • 2 Eggs
  • 3 Slices of sandwich bread
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Directions:

  1. Chop the onion finely and fry it for about 10 min at low heat.
  2. Put the bread slices in a bowl, add water and let it soak. Then take the crust off and squeeze the water out.
  3. Frikadellen
    In a big bowl, add the ground meat, bread, sour cream, onions, eggs, salt and pepper and mix well.
  4. Place the meat in a meatloaf pan (or a pound cake pan).
  5. Pour a thin layer of ketchup over it.
  6. Bake in a preheated oven at 350º F (180ºC) for about 1 -1.25 hours, or until meat is well done.
  7. Let stand for about 10 minutes before slicing.

Carbonara

By , 7 May, 2010, No Comment

Carbonara

I think I learned how to make this dish in the US – I guess that’s why I add cream to it…  I’m still categorizing it as Italian, although the original should not have any cream in it!

Ingredients:

  • 7 oz (200 gr) bacon – diced
  • 3.5 oz (100 gr) ham – diced
  • 1 onion – finely diced
  • 2 garlic cloves – pressed
  • 1 cup heavy cream
  • 1 cup milk
  • 2 egg yolks – mixed with a little bit of milk
  • Salt
  • Pepper
  • Parmesan or Pecorino – grated
  • Cooked pasta

Directions:

  1. Fry the onions in a tiny bit of oil by low heat for 2 – 3 minutes.

  2. Add the garlic, bacon and the ham. Fry for another 5 minutes at medium heat.
  3. Add the cream and the milk and bring it to a boil.

  4. As soon as it starts to boil, take it away from the heat and add the egg yolk – milk mix and mix well.
  5. Put it back on the stove, and bring it back very, very shortly to a boil, making sure you are mixing it very well – Use a whisker so it doesn’t clump.
  6. carbonara3
    Mix the carbonara sauce with you favorite pasta, and add lots of parmesan on top!

Chupe andino

By , 6 May, 2010, No Comment

Chupe andino

This is one of my favorite Venezuelan soups.  It is really nice to make when expecting guests that are traveling and are not sure when they arrive, because it is a main dish, and you do not have to worry about any last minute cooking!

Ingredients:

  • 1 whole chicken or 6 legs (thighs & drumsticks)
  • 4 celery sticks
  • 6 carrots -  peeled and sliced thinly
  • 2 leeks – clean well and cut in thin round slices
  • 6 potatoes (peeled and quartered)
  • 2 cans sweet corn (or you can use corn on the cob, sliced)
  • 2 teaspoons salt
  • 1 cup evaporated milk
  • 1 cup milk
  • cilantro – chopped
  • white cheese (queso blanco) or mozarella – in small cubes
  • Hot sauce – optional

Directions:

  1. Clean the chicken, and place in a large stock pot. Add enough water to just cover the chicken. Add the salt, and the celery sticks.
  2. Bring to a boil, and then continue cooking at medium heat for 1.5 hours.
  3. Place the chicken on a plate while you pass the broth through a sieve to remove impurities.  Remove as much fat as possible from the broth.
  4. Remove the bones from the chicken pieces and cut the meat in small chunks.
  5. Add the chicken, potatoes, carrots and leeks to the broth. Bring back to a boil and then continue cooking at medium heat until the potatoes are cooked.
  6. Add the evaporated milk and the milk.  Check for salt and add some pepper to taste.
  7. When serving, add some cheese cubes and a little bit of chopped cilantro.  If you like, add a little bit of hot sauce to spice it up.

Swiss salad dressing

By , 5 May, 2010, No Comment

salad

This salad dressing I learned to make in Switzerland.  It is really so easy to prepare, that my kids are the ones in charge of making the salad dressing!

Ingredients:

  • 2 teaspoons mayo
  • 1 teaspoon dijon style mustard
  • 1/4  teaspoon salt
  • 1/4 teaspoon garlic powder
  • pepper to taste
  • 1 teaspoon chopped chives
  • 2 tablespoons vinegar
  • 4 tablespoons oil

Directions:

  1. Blend the mayo with the mustard.
  2. Add salt, chives, pepper, and garlic powder and mix well.
  3. Add vinegar and mix.
  4. Add oil and blend well.

That’s it!

Geschnezeltes

By , 4 May, 2010, No Comment

Geschnezeltes

This dish I learned with my grandmother (father’s side). I remember watching her make it when I was a kid, and I was truly amazed to see that you could make a sauce by just adding cream to a pan after frying the meat.  It is an obvious thing as an adult, but for me it was magic!

Ingredients:

  • 1 lb (500 gr) boneless pork chops sliced thinly (as for stir-fry)
  • 1/2 lb (250 gr) mushrooms (champignons)
  • 1 onion – finely chopped
  • 2 garlic cloves – pressed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper (black and red blend – finely ground)
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon cornstarch (diluted in a little bit of water)

Optional:

  • parsley – chopped

Directions:

  1. Geschnezeltes 1
    Fry the chopped onion for about  5 minutes at medium heat in a deep pan.  Add the sliced mushrooms and the pressed garlic, and fry for another 15 minutes.
  2. Geschnezeltes 2
    Fry the meat at high heat to sear it.  Add to the mushrooms and onions.
  3. Add milk and cream, pepper, nutmeg, and continue to cook for another 15 minutes.
  4. Add cornstarch and let boil to let the sauce thicken.
  5. Serve with Rösti.