Sunday, October 25, 2015

Stschi - Meat and Cabbage Stew

My lovely brother accused me of posting elitist bourgeoise recipes using the steam oven, so here's a recipe for the people--LITERALLY. This is from DDR Kochbuch - Das Original, a cookbook of East German recipes that we got in Weimar. This clearly influenced by the multitude of Russian recipes for shchi, or cabbage soup. Being on the eastward side of the iron curtain, many GDR recipes were influenced by cuisine from within the USSR.

I believe this could be made with sauerkraut rather than fresh cabbage. If you use kraut, rinse it a couple of times first, and then don't add vinegar later on.

The humble appearance of this soup belies wonderfully rich flavor. For this version we used pork loin, but can be made with other cuts of pork, or with beef or veal. The meat is cooked until tender, but still with some chew to it.

2 lbs.  boneless stew meat: beef, pork, or veal (or 3-5 lbs bone-in)
1 large celery root (celeriac), cubed
1 large leek, separate the leaves, wash thoroughly and dice
3 large carrots, peeled and diced
1/2 white cabbage, shredded finely (~4 c.)
OR 1 can sauerkraut, rinsed and drained (omit vinegar)
1 stick butter
2 bay leaves
1 bundle thyme (optional)
white pepper
salt
~1 Tbsp cider vinegar, to taste

Place the whole meat chunk (no need to cube) in a large pot and cover with 2 qts. water or broth, add the bay leaves and thyme, and bring to a boil. Simmer for 1.5 hrs or until tender. Remove from the pot and allow to cool enough to cut into cubes. Set aside.

Meanwhile, in a heavy-bottomed soup pot, melt the butter. Add the leeks and cook over low heat until they are softened. Increase the heat and add the celeriac and carrots. Continue to cook, stirring frequently, until the edges of the vegetables start to brown (do not burn).

Strain the broth into the soup pot, and bring the broth and vegetables back to a gentle boil. Add the cabbage/kraut and simmer for 5 minutes or until just tender. Add the chopped meat and adjust the seasoning with salt, white pepper, and vinegar. When heated through, serve hot, with buttered bread.

Sunday, October 4, 2015

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact.

3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with)
1 large white onion, 1/4" slices
1 Tbsp. butter
1 chicken boullion cube
1 c. water

2 tsp. dried thyme
1 tsp. dried sage
1 tsp. whole coriander
1 Tbsp. coarse ground salt
1 Tbsp. brown sugar
1 tsp. dry mustard
1 tsp. white pepper
1/2 tsp. cinnamon
1/4 tsp. cayenne
1/4 tsp. allspice
1/4 tsp. celery seed

Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewhat softened, but not caramelized. Crumble up the boullion cube and add it to the pan, then add the water and bring to a simmer 1-2 min or until the boullion is dissolved.

Pat the pork roast dry and place in a deep, solid oven pan. Grind the thyme, sage, and coriander together in a mortar and pestle until, then mix in the remaining spices. Rub the spices onto the pork roast. Place the onions around the roast (don't pour on top, or the broth will wash the rub off). Tent with foil.

Place in the steam oven on surround mode, at 250 F, and 75% humidity, for 6 hours. Every two hours, add ~1 c. water to prevent the onions from burning. Turn the roast a couple of times. NOTE: I think that more liquid could be added at the beginning to prevent having to tend it during cooking. The onions should produce a dark, flavorful goo.

Once the pork is tender, pull apart with tongs or forks. Spoon over some of the onion goo. Place on a toasted bun and add BBQ sauce if desired. This would be great with Carolina style mustard sauce, but regular sweet BBQ sauce is good too.


Zingy Cauliflower Salad

Inspired by our trip to Germany and the many wonderful composed salads we had, I created this cauliflower salad. I served it with pulled pork sandwiches, as an alternative to cole slaw, which went well together.



Vegetables

1 head cauliflower, in small florets
1 carrot, julienne
1/3 c. red onion, sliced thin
2 stalks celery, sliced thin
~2 tsp. fresh thyme leaves

Dressing

1/4 c. red wine vinegar + 2 tsp. cider vinegar
3 Tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. sugar
1 tsp. salt or to taste
1/2 tsp. black mustard
1/4 tsp. cayenne


Blanch the cauliflower and plunge into cold water to cool, then drain thoroughly. Combine the cauliflower, carrot, onion, and celery in a large bowl. Whisk together the dressing ingredients, and then pour over the vegetables, then mix. Adjust salt to taste. Allow to marinate for 30 minutes or longer.