crafty_packrat

Heisser Kartoffelsalat -- Hot Potato Salad

Ingredients
8 medium potatoes, boiled in their jackets
8 slices bacon
1/2 cup onion, diced
1/4 cup celery, diced
3 tablespoons flour
3/4 cup water
3/4 cup vinegar
5 to 6 tablespoons sugar
salt and pepper to taste
spring of parsley or to taste

1. Peel and slice boiled potatoes while warm -- but do wait until they've stopped steaming.


2. Fry bacon in a skillet or deep pot over medium heat. You want it to get crispy, so it will take a while. Once the bacon is done, remove it to drain on a paper towel, but keep the hot grease.


3. Add the onion and celery to the bacon grease. Be careful adding them, as the grease can splatter if you just dump them in. Cook until the onion is clear.


4. Stir in flour, a little at a time so it dissolves into the oil. Then add water, vinegar, sugar, salt and pepper. Cook until thickened, about 5 minutes.


5. Add potatoes, or (if made in a skillet) pour over potatoes. Stir until potatoes are coated.


6. Serve hot, or if you prefer, cold.

It's really good, and even better if it's allowed a day to sit.

You can make it vegan by eliminating the bacon (or using a vegan substitute), cooking the onions and celery in your preferred oil, and using 2 tablespoons of hickory vinegar in place of 2 tablespoons of the white vinegar. I get hickory vinegar from Lindera Farms.

Sauerbraten -- Marinated Rump Roast

Start with 4 lbs of rump roast -- beef (or bison if you can get it)

For 4 pounds of meat you need the following, so you will need to adjust.

2 medium onions, sliced
1/2 lemon, sliced
1.5 cups red wine vinegar (can use cider or white)
2.5 cups water
12 whole cloves
6 bay leaves
8 whole pepper corns
1 tbsp salt
1 tbsp sugar
1/4 tsp powdered ginger

4 pounds rump roast
broken ginger snaps for gravy

1. In large bowl or crock, combine all ingredients except meat and crumbs. Add meat, turning to coat. Cover and refrigerate about 36 hours, turning meat at least twice daily.


2. When ready to cook, remove meat and wipe dry. Brown in 2 tbsp hot fat. Add marinade (remove lemon slices). Cover and cook 2 hours (at 325F) or till tender. Remove meat.


3. For each cup of gravy: combine 3/4 cup strained marinade and 1/4 cup water; add 1/3 cup broken gingersnaps. Cook and stir a few minutes to thicken.

Serves 10.

Bratwurst, maple yogurt, pint of eggnog, masaco and spicy pork empanadas, small cabbage, onions, carrots, spitzenburg apples, a mix of baking apples (nittany, york, empire, granny smith), bosc pears, a sourdough boule, a chocolate cream cheese muffin, 3 chicken fajita handpies, 2 mushroom swiss handpies, a chocolate peppermint scone, a molasses ginger square, a double chocolate cookie stack, a triple peanut stack, and a pecan bar.

Wednesday I made this kielbasa and potatoes fry, with added cabbage, and this week I'll make this dish of bratwurst, apples, and braised cabbage over mashed potatoes. It is definitely getting to the 'potatoes in everything weather'.

Using this recipe from Saveur, and substituting saskatoons for blueberries, I made saskatoon-chipotle ketchup tonight.

( Recipe under the cut )

Yield: 4 8oz jars.

I also used 2 tablespoons of hickory vinegar from Lindera Farms and added some dried chipotle to add a bit more smokeyness to the ketchup. It's noticeably sweeter than a good tomato ketchup, but has a lot of heat too.

Apples, goat cheese curds, tatsoi.

Swiss chard and sockeye salmon from the Whole Foods for this recipe. If I have to change my diet to get more Vitamin D, that dish is pretty tasty, but sustainably fished salmon is at least as expensive as pasture-fed bison...