Thursday, July 30, 2015

Foodie Friends Friday Linky Party #158

Welcome to the Foodie Friends Friday
Linky Party!!

Meet Our Co-Hosts!

Tuesday, July 28, 2015

Hutspot met Wurst en Jus (Hotchpotch with Wurst and Gravy)

This is a simple yet hearty dish we had in Amsterdam.  Hutspot means hotchpoth in Dutch.  In English it is hodgepodge, which means mixture.  The vegetables reminded me of my Crock Pot Pot Roast veggies if I mixed them together. It’s a really great way to get those picky eaters (which includes myself) to eat the cooked carrots.  Onions disappear in the mash as well. 

I realized after make a plain beef broth gravy that it needed something more so I sprinkled in onion powder.  Much better! An even better flavor would be to use real onions, of course. The gravy is a brown onion gravy much like our jäger sauce we use for schnitzel.  Their sauce didn't have any onion bits to show so you would either want to blend it or strain the onions out.  Personally, I just leave them rather than go to extra work. You could use a brown gravy mix from a packet but it's so simple you can make it fresh.

I made these pork cheddar bratwurst myself in a cooking class with Steven from The Sausage Foundry of Cedar Rapids.   If you aren't game to make your own you can find many varieties to try at his shop at NewBo Market or buy your favorite from your local store or meat locker.

 Hutspot met Wurst en Jus (Hotchpotch with Wurst and Gravy) 

 Printable Recipe

1 pound Yukon gold potatoes
1/2 pound carrots
1 small onion
2 Tablespoons of butter
Splash of milk
Salt and pepper to taste
5 bratwurst
Brown onion gravy (see Jäger sauce)

Friday, July 24, 2015

Europe: A Carousel of Flavors Part 2

On these days I take you on a journey from Germany through Austria, Italy and end in Switzerland.  

If you missed Part 1 follow this link!

Italian Countryside covered in vineyards.

Europe:  A Carousel of Flavors Part 2

Thursday, July 16, 2015

Foodie Friends Friday Linky Party #156

Welcome to the Foodie Friends Friday
Linky Party!!

Meet Our Co-Hosts!

Europe: A Carousel of Flavors Part 1

I recently spent 15 days (plus 2 for travel there and back) in Europe visiting 7 different countries. I enjoyed the scenery, culture, but most of all the food!  Every place I went I tried to find the "local" dish or have a specialty of that region.  I will share with you some of the photos I took along with any information I could gather about what I was eating. I am working on recipes as well of some of the foods.

 I hope you enjoy my trip through Europe! 

This is a view from near Heidelberg Square in Germany looking onto the hillside across the river.

Europe:  A Carousel of Flavors Part 1

Tuesday, July 14, 2015

Spaghetti Bolognese

I wasn't expecting to be served spaghetti bolognese in the German speaking part of Switzerland, but I was and it was delicious!  If I hadn't been so full from the first plateful I would have had another serving or two!  After a talk with our waitress and the chef from the hotel I quickly wrote down the ingredients and steps to make this delicious dish.  It is an easy dish but please allow time for it to simmer.  It's well worth the wait!

Our waitress told me that if you have other vegetables on hand you need to use your can throw them in as well.  She gave red and green peppers as examples.

Spaghetti Bolognese                                                                                     Printable Recipe

1-1/4 pounds steak*
olive oil
2 carrots
1 small onion
1-2 stalks celery
15 ounces tomato puree or plain sauce (some canned sauces has spices in it)
1 bay leaf
5 whole cloves**
2-1/2 to 3 teaspoons dried Italian Herbs (generally a mix of: oregano, basil, rosemary, marjoram, savory, thyme)
salt and pepper to taste
up to 4 cups of water (divided)
cooked spaghetti
grated Parmesan