Friday, August 20, 2010

Kraut Kuggas: German Cabbage Rolls


Last week I was craving a food from my childhood. But don't be fooled this is not your typical kids' fare. This food has been central in my family for generations. This meal was not just food of my childhood, but was food of my mother's childhood, my grandmother's childhood and even further back than that.


My mother is almost 100% German and grew up with a very traditional German grandma. She didn't drive, she never had a job, and she cooked everything from scratch...and I mean everything! Her homemade breads, pastas and desserts were so delicious that I still hear about them from my mother to this day.



One of her most popular meals was her famous Kraut Kuggas. Now, I don't expect you to know what these are because, in truth, I googled it and found no references on the internet! I grew up my whole life thinking Kraut Kuggas were a traditional German food that every German woman knew how to prepare for her family... I even looked for them while I was traveling in Germany!


Nonetheless, this is a traditional German food in my family, and that is good enough for me (plus they are delicious!)



Kraut Kuggas are white rolls that have been stuffed with ground beef, cooked cabbage, and onions prior to baking. From the outside they look like a large roll but when you cut them open they are full of hot meat filling! If you are short on time--or don't enjoy the wonder that is homemade bread--you can use a frozen dough for these. Enjoy!




Kraut Kuggas
Recipe of my Great Aunt Dorothy Markell
(Thanks to Leann Hollett for getting it to me!)

1 batch of white bread dough (I use the white bread from Joy of Cooking)
1 medium head cabbage
2 medium onion
1 1/2 lbs hamburger
Salt
Pepper
Vegetable Oil

Core head of cabbage, the cut it into half. Slice each half into 1/4 to 1/3 inch slices lengthwise, stack, then cut two or three more slices across so that it is a little bigger than what you would use for coleslaw. Do the same with the onion. Remember, you are putting this into something the size of a dinner roll.

Sweat the onion and the cabbage in a large pot on medium till it is soft but not mushy. DO NOT ADD OIL OR SEASONING TO THIS PROCESS!! This makes it watery.

Once the vegetables are cooked, set aside and cool to room temperature.

Fry hamburger in a frying pan to the consistency of taco meat. Do not add oil or seasonings to this process either. Set aside and cool to room temperature.

Once meat and veggies are cool to room temperature, add the meat to the veggies. Add 1 Tbs Pepper and 1 Tbs salt, then keep adding to taste. (1-2 Tbs each). A lot of pepper is a good thing. Stir ingredients together.

Ball dough to the size of a golf ball and pat out onto a smooth, clean and un-floured surface to approximately the size of a saucer. Make sure your hands are clean and dry during this process. Do not flour your hands. keep a paper towel handy to wipe your hands on. Once the dough is saucer sized, cup the flattened dough in the palm of one hand while with the other hand, use a soup spoon, scoop the mixture from the pot into the center of the dough circle in your hand. Carefully pinch each side together until it is all closed. You can smooth out the pinches a little with your finger.

Using a 1 inch deep large baking sheet, put 2-3 tablespoons of oil in the center. Coat each side of the Kraut Kuggas in the oil and place evenly onto the pan allowing 1-2 inches space between each Kraut Kugga. Add more oil if needed. Let rise 30 minutes.

Bake the risen Kraut Kuggas for 30 minutes at 400 degrees. When done they should be golden brown.

Wednesday, August 18, 2010

Lavender Lemon Bars


As you may already know from my previous Lavender Festival post, I am enamored with culinary lavender. This fixation started a few months back and has been since consuming my thoughts and my cooking.


I  even convinced the owner of the cupcake bakery where I work to put a lavender cupcake on the menu this month. It is called purple passion (which is a good title my lavender obsession) and is VERY lavender-y. Yum!


After falling in love with lavender lemonade I decided to experiment with what I thought would be the perfect cookie bar: a lavender lemon bar.



The lemon bar recipe I used is one of my all-time favorite recipes so I knew it would be a delicious cookie to add lavender to. I refused to use the ever-helpful tool that is google to see if there is a recipe for these bars and instead did it the old fashioned way: trail and error.


And, let me tell you, at first, there was error. But in the end I think I created a heavenly lemon bar with a hint of fragrant, floral, and absolutely wonderful lavender.



I hope you enjoy this simple and delicious recipe!



Lavender Lemon Bars

1 1/2 cups plus 3 tablespoons all-purpose flour
1/2 cup plus 1 tablespoon confectioners' sugar
3/4 cup cold butter (1 1/2 sticks), cut into small pieces
2 large lemons
3 large eggs
1 cup granulated sugar
2 Tbsp dried lavender flowers plus more for garnish 
1/2 teaspoon baking powder
1/2 teaspoon salt

Make lavender sugar: Combine sugar and 2 tbsp dried lavender in an airtight container and let sit for at least two days, preferably more.

Preheat oven to 350 degrees F. Line 13" by 9" metal or glass baking pan wit foil, extending it over the short ends. Lightly grease foil.

In medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners' sugar. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.

Sprinkle dough evenly into prepared pan. With floured hand, pat dough firmly into bottom. Bake 15 to 17 minutes, until lightly browned.

Meanwhile, from lemons, grate 1 teaspoon and squeeze 1/3 cup juice. In large bowl, with mixer at high speed, beat eggs until thick and lemon-colored,  about 3 minutes. Reduce speed to low; add lemon peel and juice, lavender sugar, baking powder, salt, and remaining 3 tablespoons flour, and beat until blended, scraping bowl occasionally.

Pour lemon filling over warm crust. Bake 15 minutes, or until filing is just set and golden around edges. Transfer pan to wire rack. Sift remaining 1 tablespoon confectioners' sugar over warm filling. Take a small handful of dried lavender flowers and rub them lightly in your hands to release their fragrant oils; sprinkle evenly over bars. Cool completely in pan on wire rack.

When cool transfer foil to cutting board. Cut lengthwise into 3 strips, then cut each strip crosswise into 12 pieces. Makes 36 bars.

Monday, August 9, 2010

Elephant Garlic Festival


I have always had a mild obsession with garlic. This was never more apparent to friends and family as it was my Freshman year of college when I wrote a nineteen page research paper solely on garlic. In my foods class I was asked to pick any fruit or vegetable to write about, and of course I had to pick my favorite: garlic!


About two years ago I was made aware of the Elephant Garlic Festival held in North Plains, Oregon every August. Well, it wasn't until this year that I was able to go, and I'm very glad I did!


It was a nice change to be around people who are as excited about garlic as I am. I even surprised a garlic grower when I knew the botanical name for garlic (for those who care, it's Allium sativum).


The festival wasn't very large (and neither is the town of North Plains), but it was the perfect activity for a few hours. There was crafts fair and some family-friendly activities, but I was really there for the food (when am I not?) so I headed straight to the GARLIC!




Several farmers were selling their varieties of garlic and elephant garlic (which is not really garlic, but is actually in the leek family). I really enjoyed browsing at Garlic Gourmet's booth, they were selling over 50 different types of garlic products!


The garlic food options were endless. One could purchase garlic popcorn, garlic bread, garlic mashed potatoes, roasted garlic cloves, garlic ice cream, and even garlic beer! I had some of the best garlic mashed potatoes of my life there and got to try garlic ice cream--which is something I have been wanting to do since I included a garlic ice cream recipe in my nineteen page garlic paper.


Believe it or not, the garlic ice cream was actually pretty good! It was a lot more "garlic-y" than I expected but I did eat the whole bowl, so I would say it was a culinary success. (FYI the garlic ice cream and garlic beer are not sold at any other time of the year, so come to the festival and get your fill!).


Here is a recipe I picked up at the festival for garlic mashed potatoes. I haven't tried this recipe yet, but maybe it's as good as the mashed potatoes I ate there!?
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Mashed Potatoes with Garlic
Prepare potatoes as usual. Peel, quarter and clean 4-6 cloves elephant garlic. Drop in pot with potatoes and bring to a boil. Turn temperature down to medium and cover for 20 minutes. Test the garlic and make sure it is soft. Whip both the potatoes and garlic together. Add butter, milk, salt and pepper to taste. I add a little (1/2 tsp) of baking powder to my whipped potatoes, it makes them lighter and fluffier. Enjoy!