Cauliflower Gratin

Another one of the dishes from Christmas Eve, and one which was gone before I could get the chance to take a photo, this is a great vegetable side dish which I make quite often: It's easy, requires few ingredients and the kids eat it.

That right there makes it golden.

Cauliflower Gratin

Ingredients:

• 1 head of cauliflower
• ½ cup mayo
• 1 T whole grain mustard (I like Maille)
• a few dashes of Franks Red Hot Pepper sauce
• ½ cup freshly grated parmesan
• sea salt
• cracked black pepper
  

Directions:

1. Clean the cauliflower very well, removing the leaves and cutting off some of the thick stem, but keeping the head intact.
   


2. Par-boil or steam the cauliflower until a knife-point can slide into one of the florets without a lot of resistance - about 7 - 10 minutes, depending on the size of the head of cauliflower.
   


3. Drain and plunge into a cold-water bath to stop the cooking process.
   


4. Preheat the oven to 350.
   


5. Put the cauliflower in a baking dish.
   


6. Mix together the mayo, mustard, hot sauce, salt and pepper and the grated cheese. Coat the cauliflower with the mayo mixture.
   


7. Bake for about 20 minutes or until the topping starts to turn golden.
   


8. Serve hot.
   

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Linzertorte

One of the desserts from my Christmas Eve dinner. The crust is a very rich shortbread-like pastry whose richness comes from a ton of butter and ground almonds.

When I first made it, I was surprised at how short it was. I thought that the 1 cup of raspberry filling could not be nearly enough, although it was perfect. I made this in a 10-inch springform pan. The next time I make this, I may seek out a slightly smaller pan or add just a smidge more filling.

The crust is outstanding, though. I think that it might stand on its own as a great shortbread, or as the base for a thumbprint cookie.

Linzertorte

Ingredients:

For the dough:

• ¾ cup blanched, sliced almonds
• 1 ¾ cups all-purpose flour, sifted
• ½ cup confectioners' sugar, sifted
• ¼ t cinnamon
• 1/8 t ground cloves
• 1/8 t salt
• 9 T unsalted butter, cold
• 1 large egg, cold
• ½ t vanilla extract
• ¼ t almond extract (optional)
  

For the filling:

• 1 cup raspberry preserves

For the topping:

• 1 large egg
  
• pinch of salt
• confectioner's sugar for dusting
  

Instructions:

1. Grind the blanched almonds very well in a food processor. In a large bowl, combine the almonds, flour, sugar, cinnamon, cloves and salt. Mix well.
   


2. Cut the butter into 1/2-inch chunks and add them to the dry mixture. Mix on low speed until the mixture looks like coarse bread crumbs. Add the egg and extracts, then mix until the dough starts to form.


3. Turn the dough out onto a lightly-floured surface and gently knead until it comes together into a ball. Be careful not to overknead.
   


4. Divide the dough into two pieces, one twice as large as the other, and shape into balls, and then flatten them into disks. Wrap each disc tightly in plastic wrap, put in separate plastic bags and refrigerate for several hours or overnight.


5. When you're ready to assemble the Linzertorte, pre-heat the oven to 375 degrees. Lightly butter a 9-inch tart pan with a removable bottom.


6. On a lightly-floured surface, roll the larger disk of dough into a 12-inch circle, about 1/4 inch thick. Pat the dough into the tart pan, gently pressing it into the corners and sides. Do not stretch it, just press and pat gently. If the dough becomes too soft or oily, freeze it for a few minutes.


7. Spread the raspberry preserves evenly over the bottom of the tart shell. Refrigerate while making the lattice top.
   


8. Roll the remaining disk into a 10-inch circle, about 1/4 inch thick. Use a knife or a pizza or pastry cutter to cut the dough into ten strips, about 3/4 inch wide.


9. Remove the tart from the refrigerator and carefully lay five strips evenly spaced about 3/4 inches apart across the tart. Lightly press the ends of each strip into the edges of the crust. Lay the remaining strips above and perpendicular to the first strips, pressing the ends into the edge of the tart.


10. Chill for at least 15 minutes before baking.


11. Whisk the egg with a pinch of salt. Brush the egg over the lattice and crust, then bake for 30 to 40 minutes or until the filling bubbles and the pastry turns golden brown.


12. Cool completely on a rack before unmolding and serving.
    


13. You can re-heat it if you like. Dust the top with additional confectioner's sugar and then serve.


14. Store, covered, in the refrigerator for up to a week.
    

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Christmas Eve Sauerbraten

From my Christmas Eve dinner.

From the minute the idea gelled in my mind to have a mostly-German themed dinner, I knew I wanted to make Sauerbraten. I knew that I wanted to recreate the one we grew up eating. The Sauerbratens I'd tried since the last time I had it at Gasthaus Edelweiss, over 20 years earlier, never came close to the original.

I was cautiously optimistic when I smelled the marinade simmering the very first evening; it smelled just right to me. I base a lot of my cooking on how things smell as well as how they taste. By the time it had finished simmering on Thursday night, I knew I was close, but when my sister tasted the leftovers on Christmas day, even though cold, she said, "OMG, this is just like the Sauerbraten from Gasthaus Edelweiss!"

Success. :)

Sauerbraten

Ingredients:

• 5 - 6 pound eye of round roast

For the marinade:

• 1 ½ cups of red wine vinegar
• 1 cup of red wine
• 1 ½ cups of water
• 2 bay leaves
• 5 black peppercorns
• 6 whole cloves
• 8 allspice berries
• 10 juniper berries
• 1 tablespoon coarse sea salt
• 2 onions, sliced
  

For the braise:

• 2 onions, sliced
• 2 carrots, sliced into large chunks
  

For the gravy:

• ½ - ¾ cup crushed gingersnaps
• Sour cream
  

Directions:

1. 3 - 4 days before you plan on cooking the meat, rinse the eye of round roast and pat dry. Place in a large, 2-gallon ziplock freezer bag. Put that in a large bowl (I used the ceramic dish from my 8-qt crock pot).


2. Put the marinade ingredients in a saucepan and simmer over low heat for 10 minutes. Do not boil. Turn off the heat, take it off the burner and let cool.


3. Once the marinade has almost come to room temperature, carefully pour it onto the meat inside the bag. Press out the air and seal it up. Rotate the meat once or twice, making sure each side has had contact with the marinade. Place the bag back into the bowl and put it in the fridge to marinate for 3-4 days.


4. Flip the meat at least once every 24 hours as it marinates to be sure that each side of the meat has had extra time sitting in the marinade.


5. On the morning of the day you’d like to eat, take the meat out of the marinade and wipe it dry. Strain and reserve the marinade liquid. Brown the meat in olive oil in a heavy dutch oven over medium-high heat.


6. Place the meat in a large crock pot (8 quart or bigger) and cover with the reserved marinade. Add the 2 sliced onions and carrots, cover and cook on low for 10 hours.


7. Every few hours, flip the meat in the broth as it cooks to ensure an even braise.


8. When the meat is ready, take it out to rest on a platter. Strain the liquid into a saucepan and heat it up. Whisk in gingersnap crumbs to thicken the gravy to the consistency you like.


9. Slice and serve with the gingersnap gravy. Optionally, you can put a dollop of sour cream on top and mix it in with the gravy.

Notes:

• Timing: I started making this on a Monday night to be eaten on a Thursday.


• Advice: get the best cut of meat you possibly can. I went to a German deli/butcher shop locally for this meat which was trimmed up fresh for me.


• This thing was a beast! I had the hardest time flipping it while I was browning it, but that’s because it was crowded into my 7-qt dutch oven. Use the largest pots and bowls possible to make it an easier job.


• The recipes I consulted for a roast this size said to cook on low for 10-12 hours, but it was done after 10 hours, and only a few of my guests had arrived, and it wasn’t even time for appetizers. The next time I make this, I will start it a few hours later.


• Of course, this thing can be cooked in a dutch oven on a low simmer on the stove-top or in a slow oven (200F).
  

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Steamed Green Beans with Walnut Vinaigrette

The forgotten dish from the sauerbraten dinner the other night. I've been making this for years. Sometimes I add some raw onion if I have a really mild, sweet onion like vidalia, but lately I just have the green beans and the walnuts.

This vinaigrette really improves after sitting a day or three. I'd take a picture (I'm eating it right now... yes, at 2 :30 am) but I don't have any daylight for the photo. Maybe tomorrow.

If I don't eat it all, that is. ;-)

Edit: Here it is, right before I devour the last of it for lunch.

Steamed Green Beans with Walnut Vinaigrette

Ingredients:

• 2 pounds green beans
• ½ cup walnut pieces
  

Basic Walnut Vinaigrette:

• ¼ cup balsamic vinegar
• 1 teaspoon sugar
• 2 heaping tablespoons crushed walnut
• ½ teaspoon pepper
• ½ teaspoon salt
• 2 T finely minced onion, paper-thin
• 1 small clove garlic, finely minced
  
• ½ cup walnut oil
• 2 T canola oil
  

Directions

1. Wash and sort through the green beans, trimming off the ends and cutting them into 1 or 1½-inch pieces.


2. Steam them for 7 minutes, then immediately submerge in an ice-water bath to stop from cooking further. Refrigerate.


3. Make the vinaigrette by mixing all the vinaigrette ingredients together, shaking well to mix thoroughly.


4. Add the vinaigrette to the green beans a bit at a time, tasting until you've got the amount you'd like.


5. Toss in the walnut pieces, put the cover back on and shake, mixing well. Refrigerate for an hour or eat right away.
   

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Buttered Rosemary Parker House Rolls

I wish I had a picture of these, but we devoured them.

Dear God.

Buttered Rosemary Parker House Rolls

Ingredients:

• 3 T warm water (105° - 110° F)
• 3 T sugar
• 2 ½ t yeast
• ½ cup (8 T = 1 stick) unsalted butter
• 1 cup of milk
• 2 cups of bread flour
• 1 ½ t salt
• 1 ½ - 2 cups all-purpose flour
• chopped fresh rosemary
• sea salt
  

Directions:

1. In a small bowl, pour the warm water over the yeast and 1 tablespoon of the sugar. Let it sit for 5 minutes and get foamy.
   
   If the yeast does not foam, it is either inactive or the water was too hot or too cold. Start fresh and make sure you have an accurate thermometer to gauge the temperature of the water.


2. In the meantime, melt 6 tablespoons of butter in a saucepan. Add the milk and heat to lukewarm (105° - 110° F).


3. In a large bowl, mix together the yeast mixture, the butter mixture, the remaining 2 tablespoons of sugar, the bread flour and the salt. Mix well. Then stir in enough all-purpose flour to make a slightly sticky ball of dough. The dough should begin to pull away from the sides of the bowl.


4. Turn out the dough onto a well-floured surface and knead for 10 minutes, adding more flour as necessary to keep it from sticking.
   
   This dough, rich in fat, is silky and luxurious-feeling, a real pleasure to knead.


5. Get another large bowl and butter it. Place the ball of dough in the buttered bowl, cover with plastic wrap and set in a warm place to rise for an hour.


6. Butter a large baking dish (11 x 7 x 2).


7. Divide the dough into 20 pieces, forming them into balls. Place them in the pan in 5 rows of 4. Cover with a tea towel and let rise another 45 minutes.


8. Preheat the oven to 375° F.
   


9. With the handle of a wooden spoon, press down and make a lengthwise crease on the top of each roll.


10. Cover and let rise another 15 minutes.


11. Brush the tops with the remaining tablespoon of butter, melted, and sprinkle with chopped fresh rosemary and sea salt. Bake 25 - 30 minutes until the tops are nicely golden-brown.


12. Serve hot with more butter, or you can make them ahead of time, wrap them in foil and reheat them in the oven for 15 minutes.
    

Notes:

• I strongly suggest getting a good thermometer to test the temperature of the liquids if you work with yeast dough. It really takes the guesswork out of it.

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The Sauerbraten Sagas - Part IV: The Dinner

Well, three days later I've finally recovered from the abundance of festivity enough to give a run-down of the dinner. The food was fantastic - all the effort was worth it seeing people eat heartily and with pleasure; the wine flowed freely and the company was terrific.

The Food

Amuse bouche: - Goat cheese and roasted beet stacks with balsamic reduction.

I loved this last-minute addition; the flavors melded together nicely and it was a visually striking dish the way the beet juices seeped into the goat cheese, turning it hot pink.

Appetizer: Kartoffelpuffer - German Potato Pancakes

I'd really missed the potato pancakes we had growing up. They were not the kind similar to latkes made from grated potato, but smoother and puffier, but neither did they appear to be made from leftover lumps of mashed potato.

After some searching, including some consultation with a Facebook friend in Germany, I got it.

When I tasted the first tester out of the skillet, as is my right as cook, I got swept back to Gasthaus Edelweiss and their fluffy, cripsy potato pancakes.

Success!

The Main Course:

1. Sauerbraten
   

   After going back and forth over the procedure, I finally decided to cook it in the crock pot on low for 12 hours. A good decision, except that the meat was done in 10. I turned the heat down to warm and let it sit in the broth until it was time to let it rest on the platter and make the gingersnap gravy.
   
   It was delicious, and this also came pretty close to what we grew up eating. Everyone enjoyed it, but the real test was when I brought the leftovers to my sister's house and she tried it. She said, "OMG Barbara! This tastes just like the sauerbraten we had at Gasthaus Edelweiss!"
   
   The gingersnap gravy was tangy without being too thick. As good as it was on its own, we discovered how much better it was with a bit of sour cream added to it.
   
   Again: success. :)



2. Spätzle
   

   I love these things. My SIL brought over her Spätzle-maker, andI really need to get one of my own.



3. Red cabbage slaw
   

   My SIL's canned spicy red cabbage slaw complemented everything perfectly. I need the recipe, too.



4. Steamed green beans with walnut vinaigrette
   

   Would you believe it? I forgot to put this out!
   
   Several of us had even taste-tested the vinaigrette of walnut oil and balsamic vinegar right before I started making the other dishes, and we put it back in the fridge to sit a while.
   
   A shame, because it was tasty. It'll be today's lunch. :)



5. Roasted Onions, Shallots and Leek with Grueyre Croutons
   

   This was another sort of last-minute, I'll-just-wing-it dish. A good choice.



6. Cauliflower gratin
   

   So simple, so delicious. I make this pretty often because it's easy, it's good and the kids will eat it.

Bread

I made Parker House rolls brushed with melted butter, chopped fresh rosemary and sea salt.

Yeah, piping-hot, straight from the oven? Pretty good. They were good cold, too, which I discovered when I inhaled one down before making my cinnamon rolls in the wee hours of Christmas morning.

Dessert

1. Linzertorte
   

   I forgot to dust it with confectioner's sugar, but it was pretty good. The almond short crust was especially yummy.



2. Schwarzwälder Kirschtorte
   

   Another SIL made this, and after I'd taken the first bite I knew I needed to have the recipe. Again, this was just like the black forest cherry cakes we'd had when we were kids: a not-too-sweet chocolate cake, a chilling made from kirsch and sour cherries (very important), and topped with freshly whipped real whipped cream and chocolate shavings.
   
   I had two, count 'em, two pieces of leftover cake yesterday.

   
   

All in all, a great meal and the best part was when people hung out in the kitchen drinking wine while I puttered around.

The second best part? Lots of leftovers.

Lots of leftover wine, too. :)

Recipes are forthcoming

The Sauerbraten Sagas - Part I: The Menu
The Sauerbraten Sagas - Part II: Shopping and Initial Food Prep
The Sauerbraten Sagas - Part III: Revision and Timing

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The Sauerbraten Sagas - Part III: Menu Revision & Food Prep

The Sauerbraten Sagas - Part I: The Menu
The Sauerbraten Sagas - Part II: Shopping and Initial Food Prep

D-day (dinner day) fast approaches and my to-do list has not really shrunk any. The first thing I do this close to food prep is change the menu somewhat.

Part I- The Revised Menu:

Appetizer:

Kartoffelpuffer

I found a recipe that looks promising!

My SIL is bringing her homemade applesauce, too. Excellent.

Meal:

Sauerbraten

It is marinating away nicely, and I've pretty much decided to go with the crockpot. My only question now is whether to cook it for 11-12 hours on a really long, low simmer or 5-6 hours on high. Slower might be better, even if it means I'm in the kitchen at 5:30 browning that beast in the dutch oven.

Oh yes, I've decided to give that Martha Stewart dutch oven a whirl. We'll see how the enamel holds up.

6 am Update: I've decided to give it a go in the crockpot on high.

Accompaniments:

• Spätzle: check.
  

  You bet your ass there will be spätzle. I'll make a triple batch if I have to!

  
  


• Red cabbage slaw: check.
  

  SIL is bringing it.

  
  


• Green Beans in walnut vinaigrette - check.
  

  I have to rummage up my vinaigrette recipe and hope like hell I still have walnut oil. I forgot to check.
  
  Also, I bought some beets. I thought that I could roast them and toss them in with the green beans. Yes? Maybe?
  
  Otherwise I fond a really cool roast beet goat cheese appetizer that would make a nice amuse bouche.

  
  


• Braised Leeks with Chestnuts - nope.
  

  I couldn't find the recipe for braised leeks, but I did dredge up this, which I think could be adapted by adding some leeks to it. Roasted Onions with Gruyere Croutons

  
  


• Cauliflower gratin - check.
  

  All systems go on this.

Bread:

No idea. I was thinking of my Maple Wheat dinner rolls, but don't think the flavor will work with everything else. Now I want Parker House rolls, but don't have a go-to recipe for those. I'll just wing it.

Yes, I like to live dangerously.

Dessert:

1. Linzertorte - check.
   
   

   This is definitely happening. I think I need to make it as soon as I get the roast in the crockpot though.



2. Apple Strudel - Nope.
   
   

   I just don't think I'll be able to get this done too if I'm making the strudel dough, and I forgot to get phyllo, and I'll be damned if I'm going back to the grocery store.



3. Schwarzwälder Kirschtorte - I hope like hell YES.
   
   

   Another SIL offered to make one and bring it, provided her cold doesn't get the best of her.
   
   What is not to love about Black Forest Cherry cake, a mess of kirsch-infused chocolate cake with chocolate shavings, sour cherries and cream. Dear God - or perhaps that should read; Lieber Gott!

   
   

Part II - Timing

Timing the events in the kitchen so that everything appears on the table at the same time, and at the perfect temperature, is an intricate dance which includes strategic runs of the dishwasher, the rummaging out of serving platters used once a year, that panicked 11th-hour mini-laundry load when you realized you've forgotten to wash the tablecloth, and copious amounts of wine.

Wine is not merely for saucing the dish but also saucing the chef.

So, I have a very hazy idea of what needs to get done when.

1. Meat.
   
   I have to get to the meat first. I have to take it out of the marinade, pat it dry and then brown it nicely before chucking it back into the crockpot with the strained marinade and some carrots and onions to cook forever.
   
   Something tells me it is going to take a while to brown well. You're not supposed to use these dutch oven on a very high heat on the stovetop. A piece of meat this big over medium-low heat? Yeah, it'll take a while.
   


2. Linzertorte.
   
   Actually, if I still have it in me after I blog this, I could really probably bake this sucker first and then refrigerate it. Barring that, it is the very first thing I'll do once the meat is safely in the crockpot.
   
   Most recipes I've found for it mention that the torte needs to chill a while, even a whole day if possible.
   


3. House Prep
   
   A shitload of cleaning: laundry, sweeping, vacuuming, mopping, putting-away-of-various-items etc.
   
   Lucy has promised that she will be my big helper. She is dying to run the vacuum, although it pains me to watch her vacuum: she misses whole swaths of the carpet. Whatever. I'll let her have her fun.
   


4. Cookies
   
   Yes, damnitall, I ran out of cookies and need to bake some more to send to my MIL & FIL and to the neighbors.
   
   Plus I'm making a little sweet treat to set on the plates, a pre-appetizer snack, if you will. I made a bunch yesterday and they're so easy I'll have the kids work on them. Chocolate Hazelnut Sticks. Stick 4 of them n a cellophane bag and presto. Snack.
   


5. Bread
   
   Whatever rolls I make, I'll need to bake them ahead of time and then warm them up I think I might be able to let them rise in the fridge and stick them in the oven once the meat is resting and I'm making the gravy, but my oven is kind of small. :/
   


6. Table Prep
   
   Get the cat the hell out of the dining room. That will be a job for the kids. Then they'll fluff out the tablecloth and set the table with as little breakage of my fine stoneware (ha!) as possible.
   
   I'll have to have them set the living room coffee table which will serve as the dreaded Kids' Table. Sorry guys, maybe next time I'll have a bigger dining room table! You'll survive.
   


7. Food prep
   
   
   • Wash green beans;
   
   
   • Peel a shit-ton of onions, shallots and clean leeks;
   
   
   • Roast the shit-ton of onions, shallots and leeks;
   
   
   • Roast beets for the green beans or the amuse bouche - still undecided there.
   
   
   • Make the garlic croutons;
   
   
   • Shred gruyere and put it back in the fridge;
   
   
   • Fry up the bacon;
   
   
   • Roast the chestnuts (I can still use them for something);
   
   
   • Pre-steam the cauliflower;
   
   
   • Make the vinaigrette;
   
   
   • Make the topping for the cauliflower;
   
   
   • Drink some wine;
   
   
   • Feed the kids something at some point;
   
   
   • Freak out over some lost ingredient;
   
   
   • Have some more wine;
   
   
   • Feed the cat;
   
   
   • Take a shower;
   
   
   • Assemble the cauliflower and the onion dishes;
   
   
   • Get the assorted vegetable dishes in the oven to heat through - onions/leeks and cauliflower;
   
   
   • Make the spätzle batter;
   
   
   • Steam the green beans;
   
   
   • Assemble the amuse bouche if making, and plate it;
     
   
   
   • Make the gingersnap gravy - this is just about the last thing that needs to be started;
   
   
   • Make the spätzle;
   
   
   • Carve the meat.
   
   

OK. That should be just about it, though I'm sure I've forgotten some small detail.

OMG I've lost my fucking mind, haven't I?

It ought to be great. :D Tweet

The Sauerbraten Sagas - Part II: Shopping & Initial Prep

The Sauerbraten Sagas - Part I: The Menu.

So, for the full scope of this saga, we have to back up a few days. Sometime last week I decided to do a Christmas Eve dinner for family, which in this case is an assortment of in-laws (funny story there, I'm actually still on great terms with all of the soon-to-be-ex's family). I sent out a few emails and lo and behold, people can come!

I'd been thinking about Sauerbraten a lot lately, and since the in-laws have a goodly amount of German in them (like me) I figured that a German-ish meal would be ok. Not everyone likes German food. Their loss, IMO. But apparently, this sounds good to the people involved. So, I'd been perusing Sauerbraten recipes for a while and noticed that a lot of them suggested cooking the roast in an enameled dutch oven.

If you know me at all, you know that I've been lusting after an enameled dutch oven like a Le Creuset for a while. When I'm in my right mind, I can not justify a $300 pot during the height of my spending season (A kid's birthday plus the Christmas hoopla? You've got to be kidding me). But last week I noticed that Macy's had an insane sale on Martha Stewart enameled cast iron cookware. I had a coupon for 15% off and thought to myself, "Why not?"

So I did.

Once I got it home I read the reviews.

*sigh*

There's a reason they say, "Act in haste, repent at leisure."

The reviews were evenly split: people either loved them or or hated it. I guess the quality control on some of these Made in China products is sketchy. Yeah ok. but what got me was the card inserted in the box giving tips on maintaining the enamel. One of the tips that caught my eye and caused my jaw to hit the floor was this gem: "Do not cook or store acidic foods in order to preserve enameled surface."

DoubleYoo-Tee-Eff? If you know anything about cast iron enamelware, the entire point to it is to compensate for cast iron's pesky propensity to react with acidic foods. Everything else about cast iron is pretty damn awesome, so they coat it with a layer of enamel so it's no longer reactive and you can basically cook anything in it. Sure, except Martha's pots.

So I was bumming. I thought that I could probably cook the meat in my crock pot because Sauerbraten requires a long slow sort of braise, and what could be more perfect for that than a crock pot, right? So what if it's not 100% traditional, if it produces good results. I posted about it at Chow and heard back from a very content Martha Stewart pot owner, so all may not be lost yet. We shall see.

My next dilemma was finding some of the more exotic ingredients for the marinade, specifically, juniper berries and allspice berries. I swore to myself I would have everything bought for the meal today. Let's see how I did.

Shopping & Prep with Babs:

1. Marshall's
   
   

   I hit this place because I'd read that the Home Store in Marshall's sometimes has Le Creuset pots at deep discounts. What? A girl can still dream!
   
   Result: Nothing bought.




2. Bed, Bath and Beyond
   
   

   I wandered in there to price Le Creusets, but they had none. They had Emerilware and Frontagnac or something. I asked if they had a spaetzle maker, but alas, no. If I want one of my own, I have to drive down to the store in Vestal, near Binghamton. The crazy thing is, that's not too far for me to drive for a cooking gadget. Yes, you may call me a bit of a gadget-whore. My SIL is bringing hers, so no worries.
   
   Result: Nothing bought.




3. Liehs and Steigerwald
   
   

   This is that German deli and butcher ship I'd found online. They prepare their own Sauerbraten spice blend, so I was hoping to get some when I picked up the cut of beef for the roast. Sadly, they only had the spice mixture at the other store, which is closed on Mondays. They did trim up the most beautiful eye of round roast I've seen for me, so not a trip wasted.
   
   Result: a big honking cut of meat.




4. Spice Rack, Inc
   
   

   This place was allegedly on the same road as the German deli. They allegedly sold spices. Who knew, because I could not find them. I drove the block twice and could not find any signage or sight of their store. At this point I despaired of finding allspice berries.
   
   Result: Big, Fat Nothing.




5. Wegman's
   
   

   I'd looked online earlier at their website and saw that they stocked juniper berries (Yay!) but not allspice berries (Boo!) I only had a few things to get there, but when I got there, on a whim, I thought I'd go look for allspice berries anyway. I FOUND THEM! They were hidden in the natural foods spice section, NOT the regular old baking section.
   
   

   *victory dance* <-- I really did that in the spice aisle at the store; what's more people saw me and probably didn't think anything of it.

   Result: VICTORY!




6. Price Chopper
   
   

   I was driving back to Syracuse and realized I'd kill for a Diet Coke and small grinder, so I found myself at yet another freaking grocery store.
   
   Result: Diet Coke and a mini-grinder.




7. Salvation Army
   
   

   I am having more people over than I have plates for, so I thought I'd go to Sal's Army and see if I could pick up a decent plate or two for cheap.
   
   Boy, did I luck out. I got 8 Oneida plates and 6 matching bowls for $8. They almost match my current stoneware.
   
   Result: VICTORY!



8. Home
   
   

   When I pulled into my driveway, I smelled skunk-stank. (We have a colony of city-skunks in my neighborhood) and I immediately thought of my cat: small furry 4-legged obnoxious critter = skunk or Cheetah. I realized that I had forgotten cat food and kitty litter.
   
   Result: Back to the store.




9. Price Chopper
   
   

   Got the same cashier surprised to see me back soon.
   
   Result: The damned cat should have no complaints.




10. Home
    
    

    Hung out for a few hours with the kids.When they left to go with their dad, I thought to clean out my fridge in anticipation of sticking 6 pounds of marinating beef in there. I found that the cauliflower had already gone over to the dark side. Much muttered cursing later, I hopped in the car.
    
    Result: Just a quick trip to the store and a cleaned out fridge.




11. Price Chopper
    
    

    Rushed in and got a cauliflower, and some more semi-sweet chocolate morsels and hazelnuts, because you never know, I may decide to whip up another batch of Crisis Brownies tonight.
    
    Result: Success.




12. Home
    
    

    I got home and decided now was the time to make the marinade and get the meat going. I poured the red wine vinegar into my measuring cup only to find that I was 33.3333333% short. By now I have abandoned the muttered cursing and moved straight on to really loud, creative cursing.
    
    Result: Hop back in the car and shoot down the damn hill to the damn store.




13. Price Chopper - the 4th trip that day
    
    

    I stalk in, grab a big bottle of red wine vinegar and get the same cashier who does a double-take and asked me "Forgot something?" "No. More like 'ran out of something!'" We laughed, I paid, I left.
    
    Result: This had better be my last goddamn trip to the store, a store, ANY store today!




14. Home - for the 5th time? Or something, I've lost count.
    
    

    Got the marinade simmering, a glass of wine poured, then the meat marinated and IN THE FRIDGE!!
    
    Result: SUCCESS!

Coming soon: How the meat cooks and the rest of the meal unfolds. Tweet

The Sauerbraten Sagas - Part I: The Menu

If only we still spoke Old English, I could write this like one of the Eddas.

So, Christmas Eve dinner. I'm making a German dinner. That's the plan, anyway. The menu so far, and believe me, this is subject to change pending any kitchen disasters and perilous mood changes, is as follows:


Appetizer:

Kartoffelpuffer - German Potato Pancakes served with applesauce or sour cream.

Here's the thing about these. Most people, when they think of potato pancakes, think of latkes, made with shredded/grated potatoes.

Now those are yummy, but we grew up eating a potato pancake that was made from a batter of pureed potato, flour and egg. They fry up fluffier than the latkes. I have had a bitch of a time finding the recipe, but I'm working on it.

Meal:

Sauerbraten - German marinated pot roast.

I went on about this at length this morning in a status update entitled "Apparently when it comes to Sauerbraten, people have very strong feelings about the gravy and whether or not gingersnaps have any place in it."

Done well, Sauerbraten is sublime: melt-in-your-mouth meat accompanied by a gingersnap-thickened gravy. Really, words can't describe it.

It is accompanied by:

• Spätzle, a cross between a noodle and a dumpling, and coated with lots of butter.


• Red cabbage cole slaw. It works as a salad, and hey, Germans love their cabbage.


• Steamed green beans with a walnut vinaigrette. Ok, so not specifically German, but it's really good. I may toss in some bacon too, just because... say it with me, kids: "Bacon makes everything better."


• Braised leeks with chestnuts. At some point over the past few days, I found a divine-sounding recipe for braised leeks, but hell if I can find it now. it's possible that I only dreamed of finding it. That sort of stuff happens to me all the time. I may just make something up. I have the leeks. I have the chestnuts. I'm feeling sassy.


• Cauliflower gratin. Very simple. Just par-boiled cauliflower covered with a mixture of mayo, whole grain mustard, paprika and freshly grated parm or romano and baked until nicely browned.

Bread:

Haven't thought about this, but I suppose I can make my totally non-German, but completely worth it, Maple Wheat dinner rolls.

Dessert:

• Linzertorte. Who doesn't love Linzertorte?


• Apple Strudel. Maybe. I probably do need another dessert.

To drink:

• Wine


• Beer


• Possibly egg nog.


• Maybe even more mulled wine.

Next installment : Day 1 of shopping and prep!


I need to write about this in order to maintain my sanity. Thanks! Tweet