Posts Tagged ‘Sauerkraut’





German Cooking

Monday, February 6th, 2012





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Pork Jäger Schnitzel


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Have you ever had one of those days where washing the dishes is such a chore you just want to walk away and pretend they don’t exist?! Today started out as one of those days for me. I was tired when I got up today. Have no clue why – just tired. However, this morning, as I walked into the bedroom and contemplated the as yet unmade bed, a thought swept over me and I had to smile. “Consider it pure joy, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.” James 1:2-4


So often we think of “trials” as some horrible illness or the death of a loved one or a car accident or bankruptcy, but the fact is, it says, “trials of many kinds” and being tired and energyless is one of those trials. The new mother with no sleep, feeling guilty because she doesn’t feel an overwhelming love for her newborn, as it screams for attention, is a trial. The man who knows he is supposed to get to work, be perky and love what he is doing, but doesn’t love what he is doing and could care less, is a trial. The housewife with a bed that needs to be made but looks more inviting as a place to lay down experiences a trial. And in all these trials, we are supposed to feel joy??


I picked up a stray pillow and said a “thank you” to God for having that pillow on which to lay my head. It made me laugh a little to think of such a silly prayer. But then I thanked God for having a bed to make up and that went to a thank you for cotton sheets, a heavy blanket and lovely comforter to place on that bed. Pretty soon, I wasn’t feeling tired anymore, the bed got made and I ran in here to write this post. I’m thinkin’ somebody coined the phase, “attitude of gratitude”? It’s kind of amazing how your body responds to the mood of your soul. And so, I am trying to practice that “joy” that James was talking about because I really am so blessed that it’s a waste of time to feel otherwise.


And of course, one of those ways that I experience joy is to create Mr. Fix-It a dinner which results in his sitting back, crumpling his napkin and giving a satisfied, “That was good!” I’ve made many meals that lack that response, but then the joy comes in the jokes that follow those disasters. And trust me, there ARE jokes. Mr. Fix-It says that he doesn’t compain about my cooking, though, because he has had his own mishaps. When the children were home and I was gone somewhere, he cooked a package of what he called, “mystery meat” that he found in the freezer, unmarked. He floured it and fried it and as the children tried desperately to cut what they viewed was a piece of leather, they grumbled and asked what it was they were not-so-joyfully struggling to chew. Somehow, Mr. Fix-It had discovered a several year old package of venison that had managed to escape being tossed. He felt lucky not to have poisoned himself and our progeny and gratefully accepts whatever I put in front of him! Now there’s a man of joy!


Well, I thought I’d end up these three posts on recipes from other countries with a hearty meal that is easy and really, really filling and got a Mr. Fix-It, “Are there any leftovers?!” thumbs up. I showed you how to make your own Sauerkraut, here, and it sure goes well with this schnitzel. There’s just nothing like homemade sauerkraut!! Today, I’m showing you how to make a simple schnitzel with a wonderful, creamy gravy. It can be served with a savory, brown gravy, but I figured I would go the different route – of course!! Also, Jäger Schnitzel usually has mushrooms added, however, I decided to just serve the sauce plain. Next time, I’ll add the mushrooms!


Pork Jäger Schnitzel



4 boneless pork chops or 1 lb boneless pork roast sliced to 1/2″ slices or pork cutlets that have been tenderized at the store
1/4 cup flour
1/2 tsp garlic powder
1/8 tsp thyme
1/4 tsp freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs – make your own with a couple of slices of bread toasted and ground in the blender
1 teaspoon ground paprika
2 Tbsp canola oil or olive oil + 1 Tbsp butter
3/4 cup chicken stock
1/2 teaspoon dried dill or 1 Tbsp fresh chopped dill
1/2 tsp salt
2 tsp corn starch
1/2 cup sour cream or 1/4 cup sour cream + 1/4 cup yogurt
1/4 tsp onion powder
1/2 cup sliced mushrooms (optional)


Printable Recipe



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Trim fat from chops. Using a meat hammer, pound the pork chops to about 1/4″ thickness. Make sure edges are hammered nice and flat.


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Mix egg and milk in a shallow dish and beat. In a separate shallow dish, mix bread crumbs and paprika and stir to blend.


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In a third shallow dish (I use pie and cake pans), add garlic to flour


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Add salt


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And thyme..mix to blend


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Meanwhile, in a sauce pan or skillet, mix chicken stock and cornstarch and bring to a slow simmer. Add sour cream and onion powder and whisk until creamy. Add mushrooms and stir (if using) Continue simmering.


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Add dill


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Stir until mixture is thickened to a gravy. Cover and leave on warm


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Working with one piece of meat at a time, dredge cutlets in the flour mixture to coat both sides.


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Dip into the egg mixture on both sides


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And coat with the bread crumbs to cover


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In a skillet, melt the butter with the olive oil or canola oil and heat on medium high heat. When oil is nice and hot, add cutlets. Brown and allow to cook about 3-4 minutes.


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Turn cutlets and brown on the other side and cook for another 3 to 4 minutes.


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Place Schnitzel onto plates and drizzle gravy down the center. Add a lemon wedge for squeezing juice over the schnitzel. Serve with German potato salad and warm kraut. Of course, a homemade roll on the side isn’t anything to sneeze at!!





Happy Cooking!



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MB
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Making Sauerkraut

Sunday, November 14th, 2010





Der Kraut is Sauer!




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Well, I think that I will venture into the world of German Cuisine and explain the exciting experiment that was performed in the Oklahoma Pastry Cloth™ laboratory.
We made Sauerkraut!! That may not sound exciting to most people, but to me it was a journey into my ancestral past. My grandmother made Sauerkraut in crocks and I have two of those crocks. I’ve been told that they had the additional use of being her knife sharpener. She would turn the crocks over and sharpen her knives on the bottom like on a stone, but I digress.


I never got to watch my grandmother make her Sauerkraut, but I have heard the stories and so, as much as I love the stuff, I decided to see if maybe making it is in my genes! This experiment was prompted by a sale on cabbage at the Firelake Grocery owned by the Absentee Shawnee tribe nearby. 10 lbs for $1! Now THAT’S a sale. I knew that I had to have that cabbage. So what if I had no idea what to do with it? I had to buy it because it is such a steal and it’s wrong to pass up a steal. As I loaded my buggy, I remembered my grandmother’s crocks and my adventure was set.

According to Wikipedia, Sauerkraut probably originated in the north of China among the Mongols. That would make sense because one of my favorite Korean dishes is Kimshe which is simply Korean Sauerkraut. Anyway, Sauerkraut was brought to Europe by migrating tribes. Eastern Europeans, eat a LOT of sauerkraut. In Europe, the Jews adopted sauerkraut as part of their cuisine and are thought to have introduced it in the northern countries of Western Europe and then to the United States. Sauerkraut is a staple of the winter diet in Germany and the Netherlands. While sauerkraut is usually prepared with pork, the Jewish people customarily use goose or duck meat.

Now came the part in the research that kinda got me. When we had our sheep farm, we raised Sudan Grass and cut it and chopped it and put it into a silo to ferment for the sheep and cows to eat. According to Wikipedia, it’s the same process that is used for Sauerkraut. We’re eating silage!! No wonder those sheep and cows burp so much.


Anyway, when making Silage – I mean – Sauerkraut, you have to be very careful to monitor the temperature of the area where it is fermenting. The USDA says to use more salt than is traditional, but that makes it way too salty. So, in order to avoid food poisoning if using traditional amounts of salt, you must keep the temperature at the correct level. Depending on who you talk to, this should be anywhere between 40 and 70 degrees.



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Homemade Sauerkraut For One Gallon Crock

5 lbs cabbage

3 1/2 tbsps sea salt or canning salt

1/2 tbsp. carroway seeds (optional)



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Wash heads of cabbage well and slice thinly with a knife, or if you make no apologies for enjoying the fact that you live in the 21st century, use your food processer with the thin slicing blade.



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Place in a colandar and rinse to make sure it is very clean.


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Carefully measure the cabbage to make sure that you have exactly 5 lbs. This is important because the ratio of salt to cabbage has to be very accurate.



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Put approximately 1/3 of the cabbage in a very large bowl and sprinkle approximately 1/3 of the salt. Stir. Add a second layer with another third of cabbage and add more salt. Stir. Add final amount of cabbage and salt and stir well to coat all cabbage with some salt. You can use your hands to mix.



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Place about an inch of cabbage in the bottom of a crock and pack down with a potato masher.



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Continue adding cabbage in layers a little at a time, packing down with potato masher each time. As the cabbage is packed tighter and tighter and pressed down, liquid will start forming.



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When 5 lbs of cabbage has been packed into the crock, place a piece of cotton cloth on top of the cabbage and pat into the fluid to absorb it while resting on top of the vegetables. The liquid does not rise to the top unless pressure is put on the cabbage.



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Place a saucer on top of the cloth. Fill a quart jar with water and attach the lid. Place the jar into the center of the saucer. This acts as a weight that keeps the sliced cabbage under the fluid.



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Place into a pan and cover with a clean, white cloth. Place in a cool, dry place, where you can monitor the temperature, for 4 to 6 weeks.

This crock was placed in a good ol’ Oklahoma storm shelter with a thermometer on the chair to keep a check on the temps which average between 50 – 70 degrees in the Fall. Every other day, check the crocks for any scum (mold that is harmless) and remove with a plastic spoon by just skimming the surface and scraping the sides of the crock. There should not be much of this mold, but just little dots here and there that can be removed easlily. Check frequently. I check about every other day. During the fermenting process, if evaporation occurs and the fluid level drops, add a cup of water that has been boiled mixed with 1 tsp salt. After the third week, taste the kraut to see how strong it is. Some people begin scooping out a little to eat at this point, but be sure to pack the kraut back down and under the fluid. It is a good idea, for cleanliness, to change the cloth that is directly on the cabbage and wash the plate every few days. I keep a second set of cloths clean and just alternate.



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When the kraut has reached the level of tartness that you like, remove the jar and plate and carefully pull up the cloth covering the Sauerkraut. Stir the kraut from bottom up to mix.


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You can serve it fresh and it is yummy! To preserve your kraut divide it into freezer bags and freeze it or you can also can it. The following are canning instructions:



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Sterilize canning jars and line up to fill with Sauerkraut, using a slotted spoon to 1/2 inch head space. Pack kraut into jars a little at a time. Add juice over the kraut to fill the gaps.



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Keep lids in nearly boiling water. Wipe the top edges of the jars to remove any juices and place lid on jar. Here I am using a canning wand with a magnet to hold the lids.






Submerge jars in water in waterbath canner and bring water to a boil. At point of boiling, set timer for 15 minutes. After 15 minutes, lift rack and remove jars to a dry towel to cool. Lids will ping or pop as they seal.



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To make your rings last longer and to make your jars nice and clean, when jars are cooled, remove rings and wash in warm, soapy water. Allow to dry totally and return rings to jars or you can store jars without the rings.



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We love pork roast and Sauerkraut. I take any roast, boneless or bone-in and season with salt, pepper, garlic and rosemary and wrap in foil and place it in a baking pan, baking at 350 degrees for about 30 minutes per pound. Length of time varies, but I like the pork to be very, very tender. I remove the roast from the pan and leave about a cup of drippings. I put about an inch layer of Sauerkraut and then slice the pork over the top, and cover with foil. I put that back into the oven for a final 30 minutes and serve with hominy and green beans! Big Smile!!!

And Grandmother’s crocks are still goin’ strong!



Happy Cooking!

MB


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