An Eastern European food typically attributed to Polish origin. It can be a vegetarian dish by not using pork, and is mostly omitted anyways. I added it for more filling. This takes about 10 minutes from starting your prep to finish. Cheap, delicious, and easy.
- Egg noodles
- (Optional) – pork: bacon, pancetta, kielbasa
- Heat a pot of water and a pan with some butter and pork if using.
- Chop the onion then put in pan of butter and sauté for a couple minutes
- Add egg noodles to water then chop your cabbage
- Add your cabbage and some salt and pepper to pan of onions and cook until soft
- Add drained egg noodles.
Risotto is a dish with starchy rice cooked in a broth/stock. The rice used primarily are arborio, carnaroli, and vialone.
The rice is usually cooked by adding the liquid a ladle full at a time with very frequent stirring, though many are now just adding the liquid and letting be.
When starting the risotto, there is usually at least onions sautéed in butter and sometimes celery as well, then the rice is toasted, then deglazed with vermouth or wine.
The broth is then slowly added, waiting until it gets absorbed before adding more.
It is classically cooked al dente, but most restaurants in America will serve it tender.
Restaurants from different cuisines have taken on this delicious rice dish. I have seen it in Albuquerque at a Spanish (Spain) restaurant who put hatch chiles and corn it, and at a German style restaurant in Fredericksburg.
- Fun fact of the day: Mussolini tried to get Italy to eat more risotto instead of pasta due to the country’s reliance on importing the wheat.
“Heaven and earth”. Mashed potatoes and apples.
- Peel an equal amount of apples and potatoes, then large dice the potatoes and large slice the apples.
- Boil gently until both are tender in salted water.
- Drain, mash together, then add butter, salt, pepper, and nutmeg.
This is a neat book with recipes from 12 other editions with the first one being from 1916 and having 500 copies. Each recipe is submitted with their name and the year it was submitted. The 13th edition was released in 1996.
There is a decent amount of German food recipes, and the rest is good home cooking. Every recipe is simple and no one is trying to overcomplicate everything.
I got my copy at the Pioneer Museum in Fredericksburg, though next year is the 175th anniversary so I’m sure there will be something special for that momentous occasion.
Rosolje is an Estonian beet potato salad, with a “kaste” (sauce)
- Red or White Onion
- Green Apple
- Herring Fillets
- Plain full fat yogurt or sour cream
- Mustard (preferably hot)
- Equal parts potato and beets, then whatever you want to add
- Equal parts mayonnaise and sour cream or yogurt, then the rest to taste
—Serve with boiled eggs and chives or parsley
An Estonian simple meat sauce. “Kaste” in Estonian is a thinner sauce than a thickened cream sauce. Serve with potatoes, rice, barley, or other choice
- Ground beef or pork
- Onion and garlic, minced
- Cream or whole mile
- Sour Cream
- Dill, thyme, chives (your choice)
- Render ground beef in butter or oil and then add onion, cook to soft
- Add cream or whole milk and let thicken a little
- Stir in sour cream and herbs if using
A Finish mustard, originally found in “The Finnish Cookbook” by Beatrice A. Ojakangas. It will be runny, and strong!
- 4T mustard powder
- 2t sugar
- 1/2t salt
- 4T boiling water and 1T vinegar
- Mix dry ingredients and wet separate.
- Add wet to dry and incorporate gently until dissolved
A Swedish dish – potatoes and a cream sauce with dill. Originally found in “Swedish Touches” by David Wright and Martha Wiberg Thompson, and recipe confirmed by a website in Swedish; I adjusted the flour and butter to equal parts.
- Potatoes – new or Yukon Gold
- 1/4 cup flour
- 1/4 cup butter
- 1 1/2 cup cream
- Dill, fresh or dried
- Boil new potatoes or Yukon Golds cut in half, set aside
- Make a roux with equal flour and butter, 1/4 cup each.
- Cook the roux for at least 1 minute to get out flour taste. Then add the cream and cook until thickened to a gravy consistency
- Add dill and incorporate, then pour over potatoes
Lengthy description under recipe
Makes 2 large pizzas
- 1 slightly heaping scoops of 1 1/2 cups of bread flour
- 1 tsp instant yeast
- 3/4 cup very warm water
- 1 Tbsp Olive Oil
- Olive oil for bowl
Mix flour, yeast, sugar, and salt. Add water, mix, then add oil.
Knead for about 30 seconds then oil a large boil. Cover with paper towels
Let rest for at least 10 minutes and preheat oven to at least 450 with a pizza stone (more info below recipe)
Spray counter with non-stick spray or use flour, then roll out dough
Cook until your liking
I have a post in the how-to section just about my adoration for pizza stones.
Pizza is used throughout the world including Flammkuchen and flatbreads.
Italy has created very strict rules on certain types of pizza, including Pizza Napoletana (Neapolitan), and you can check out the official rules here: https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf
Pizza variations are endless, and you could probably cook a different pizza for every week of your life by browsing all the variations throughout the world. My favorite ways to make pizza are:
BBQ Sauce: Brisket, mozzarella, onions
Horseradish Sauce: mozzarella, pastrami, pickles
Queso: chicken, ground beef or chorizo, tomatoes