Dumplings with Sautéed Beet Salad Recipe

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Dumplings with Sautéed Beet Salad Recipe

This beet salad also tastes good raw. In some regions, red beets used to be fermented like sauerkraut. It is rare to find these days; it is most likely to be found at the markets on the eastern edge of the Alps such as at the Gurken-Leo stand at Vienna’s Naschmarkt.

Serves 4 • Prep: 35 minutes + 90 minutes cook time

Ingredients for Dumplings with Sautéed Beet Salad

For the noodles:

7oz (200g) stale bread or large bread crumbs

14oz (400g) cooked potatoes (from the day before)

7oz (200g) Tyrolean gray cheese or hard blue cheese

4½oz (125g) low-fat quark, or regular quark if unavailable

2 small bunches chives

2 eggs

1⁄3 cup flour

freshly ground nutmeg

2–3 tablespoons butter or clarified butter

freshly ground salt and pepper

For the beet salad:

7oz (200g) young red beets

7oz (200g) white root vegetables (such as turnips and parsnips)

2 tablespoons apple cider vinegar

5 tablespoons peanut or canola oil

How to make Dumplings with Sautéed Beet Salad

1 For the dumplings, dice the bread into cubes and place in a bowl, then pour ½ cup lukewarm water over them. Let rest for 30 minutes in a warm location. In the meantime, press the potatoes through a potato ricer and coarsely grate or crumble the Tyrolean gray cheese. Squeeze the excess liquid from the quark using a clean dish towel. Snip the chives into thin rings.

2 For the beet salad, peel the beets and turnips; coarsely grate and add to a bowl along with the apple cider vinegar and peanut oil. Season with salt and pepper and set aside until the dumplings are formed.

3 Knead together the soaked bread, potato puree, quark, chives, eggs, and flour. Season to taste with salt, pepper, and nutmeg. Form small dumplings from the dough using moist hands, and flatten.

4 Melt the butter in a large frying pan and fry the dumplings (if necessary, in batches) over medium heat for about 8 minutes on each side or until golden brown. In the meantime, add the beet salad to a pot and steam for about 6 minutes over low heat. Plate the dumplings and salad; serve.

Beef Salad Recipe

Serves 4 • Prep: 25 minutes

Ingredients for Beef Salad

1lb 2oz (500g) cooked beef (such as soup meat, leftover roast, or top round; see tip)

2 red onions

1 tablespoon white wine vinegar

1 cucumber

2–3 baby gherkin pickles or cornichons

3½oz (100g) mâche lettuce or other leafy greens

3 tablespoons pumpkin seeds

oil for roasting

salt

For the dressing:

2 tablespoons white wine vinegar

1 teaspoon spicy mustard

1 tablespoon mayonnaise (or to taste)

¼ cup beef broth (preferably lightly gelatinized; see tip)

2 tablespoons pumpkin seed oil

freshly ground salt and pepper

How to make Beef Salad

1 Thinly slice the beef and then cut into strips. Peel the onions and slice into thin rings; season with salt in a bowl and mix with the white wine vinegar. Peel the cucumber in quarters lengthwise, remove the seeds with a spoon, and chop into pieces. Dice the baby gherkin pickles. Except for the pumpkin seeds, combine all salad ingredients in a bowl.

2 For the dressing, combine all ingredients except the pumpkin seed oil; season generously with salt and pepper then whisk in the oil.

3 Toast the pumpkin seeds in a frying pan with a few drops of oil until they jump. Add to a small bowl and lightly salt. Carefully combine the salad ingredients with the dressing, transfer to four plates, sprinkle with toasted pumpkin seeds, and serve.

Tip: Homemade beef broth is especially aromatic if you boil top round and calves’ feet. For the broth, cut two onions in half. Line a frying pan with aluminum foil and heat on high; place the onions cut side down and cook for 5 minutes, until nearly black. Peel and dice 4 cloves garlic, 2 carrots, and 1 parsley root. Combine 1lb 12oz (800g) calves’ feet (ask your butcher to saw into slices) and onions in a large pot. Cover with 2 cups water, bring to a boil, reduce heat, and simmer for 30 minutes, skimming the foam off the top from time to time. Add 1lb 12oz (800g) top round, and after 2 hours, add the vegetables. Season generously with salt and pepper and add the stems from one bunch parsley. Simmer for about an hour then remove from heat and let set for 30 minutes. Pour the broth into a bowl through a fine sieve. Serve the top round with a bit of broth, boiled potatoes, and grated horseradish or allow to cool and use for this salad, along with the parsley leaves. If desired, use the meat from the calves’ feet for the salad as well. Freeze the remaining broth.

Potato Salad with Wild Mushrooms

Serves 4 • Prep: 35 minutes

Ingredients for Potato Salad with Wild Mushrooms

1lb 5oz (600g) red potatoes
1 teaspoon caraway seeds
1 kohlrabi
3 scallions
1¼ cups vegetable broth
1 tablespoon mustard
¼ cup white wine vinegar
¼ cup canola oil
7oz (200g) wild mushrooms (chanterelles in the summer)
1 bunch chives, sliced into thin rings
1 bunch dill, chopped
freshly ground salt and pepper

How to make Potato Salad with Wild Mushrooms

1 Boil the potatoes with a large pinch of salt and the caraway seeds for 20 minutes. In the meantime, peel the kohlrabi, quarter, and slice very thinly. Chop the scallions into fine rings, setting the dark green ones aside. Bring the vegetable broth to a boil and pour over the kohlrabi and lighter green scallion rings in a bowl.

2 Drain the potatoes; allow to cool slightly, peel, and cut into slices directly into the broth mixture. Combine mustard, white wine vinegar, and 2 tablespoons canola oil; gently stir in. Season generously with salt and pepper and allow to rest for at least 10 minutes.

3 Clean the mushrooms with a cloth (only wash them if absolutely necessary then dry well with a paper towel); quarter or slice large mushrooms. Heat the remaining canola oil in a frying pan over high heat and sauté the mushrooms for 5 minutes

4 Season the mushrooms with salt and pepper, and while still warm, add to the potato mixture along with the herbs and dark green scallion rings. Season to taste and serve.

Tip: If there are no wild mushrooms available, slice a bunch of radishes very thinly and mix with a handful baby spinach or arugula; gently stir into the potato mixture.

Potato Casserole

The traditional potato casserole from Graubunden and Engadin used to be baked directly over hot coals in a large baking dish or on a sheet in the oven. This variation of the Swiss casserole adds apples and dill to the base recipe to give it fresh and tart accents.

Serves 4 • Prep: 15 minutes + 40 minutes baking time

Ingredients for Potato Casserole

For the casserole:

2 white onions, peeled and diced

3½oz (100g) cured or smoked meat (such as Salsiz, Bündnerfleisch, or smoked bacon), diced

1lb 5oz (600g) red potatoes

1 tablespoon polenta

5 tablespoons soft butter plus extra for the baking dish

freshly grated nutmeg

salt

For the apples:

½ bunch dill

2 apples

2 tablespoons butter

freshly ground pepper

How to make Potato Casserole

1 Preheat the oven to 370°F(190°C) or 340°F (170°C) (convection oven). Peel the potatoes and grate into a bowl. Add the diced onions, Salsiz, polenta, and 5 tablespoons butter; combine thoroughly and season with salt and nutmeg. Butter 4 small ramekins or a muffin tray and fill with the potato mixture. Place on the middle rack and bake for about 40 minutes, or until golden brown.

2 In the meantime, chop the dill. Peel and core the apples; cut into slices. Melt the butter in a frying pan, then sauté the apples for 3–4 minutes until golden. Season with pepper and dill.

3 Remove the casseroles from the oven and allow to cool slightly in the ramekins. Transfer to plates and serve with the apple mixture.

Tip: The following winter salad goes well with this dish: Quarter an apple, remove the seeds, and slice. Wash an organic lemon with hot water and dry; zest and juice. Pick the leaves off four parsley stems and chop. In a tall jar, combine lemon zest, lemon juice, 1 teaspoon spicy mustard, 2 teaspoons quince jelly, and the chopped parsley. Season with salt and pepper and puree, preferably using an immersion blender. Add 1–2 tablespoons water and ¼ cup oil little by little until you have a creamy sauce. Break up a head of endive; combine with the apple slices and the dressing in a bowl, then serve.

Cabbage Salad with Smoked Salmon

Serves 4 • Prep: 40 minutes

Ingredients for Cabbage Salad with Smoked Salmon

For the salad:

1 small pointed cabbage or other white cabbage variety (about 1lb 10oz (750g))

1 pinch ground caraway seeds

1 onion, peeled and diced

2 tablespoons canola oil

2 tablespoons white wine vinegar

7oz (200g) smoked salmon (or other smoked fish)

freshly ground salt and pepper

For the dressing:

3 tablespoons mustard (or Dijon mustard)

2 tablespoons honey

2 tablespoons white wine vinegar

½ cup canola oil

1 bunch dill, finely chopped

freshly ground salt and pepper

How to make Cabbage Salad with Smoked Salmon

1 For the salad, quarter the cabbage, remove stalk, and chop into thin slices. Add to a bowl with salt, pepper, and ground caraway seeds; lightly mash. Heat canola oil in a frying pan and sweat the onions for three minutes, then deglaze with the white wine vinegar. Fold in the cabbage mixture and allow to rest for 30 minutes, covered.

2 In the meantime, make the dressing by combining the mustard, honey, white wine vinegar, salt, and pepper. Whisk in the canola oil as if you were making mayonnaise: Add it little by little until emulsified (preferably with an immersion blender). Fold the dill into the dressing. Season to taste.

3 Cut the smoked salmon into thick slices using a sharp knife. Combine the cabbage mixture and dressing, then transfer onto plates along with the smoked salmon. Serve.

Endive with Caramelized Onions

This hearty winter salad goes well with smoked fish fillets, including the not-so-Alpine herring fillets, as well as chopped herbs like chervil or dill. (And, of course, who could have guessed it—the salad also goes well with fried bacon.)

Serves 4 • Prep: 20 minutes

Ingredients for Endive with Caramelized Onions

1 head endive

1¾oz (50g) walnuts, coarsely chopped

1¾oz (50g) stale white bread

4½oz (125g) goose fat or lard

(or 3½fl oz (100ml) canola oil)

1 apple

3–4 tablespoons apple cider vinegar

1 medium onion, peeled and diced

1 clove garlic

1 teaspoon caraway seeds

freshly ground salt and pepper

How to make Endive with Caramelized Onions

1 Wash the endive, slice thinly, and add to a bowl. With the stale bread, form coarse bread crumbs with your hands or a food processor; you should have about 1 cup of bread crumbs. Melt 1 tablespoon goose fat in a frying pan and toast the walnuts and bread crumbs in the fat until golden brown while stirring frequently. Lightly season with salt then spread on a plate and allow to cool. Peel and quarter the apple, remove the core, and slice into thin pieces. Sprinkle with several drops of apple cider vinegar.

2 Melt the remaining goose fat in a pot and sauté the onion on low to medium heat until almost soft and golden brown.

3 In the meantime, peel the garlic and mince with the caraway seeds. Add to the onions and cook briefly. Deglaze with the remaining apple cider vinegar and remove from the stove. Season with salt and pepper. 4 Add the endive and the apple slices to the onion mixture, cover with the nut–bread crumb mixture, and serve immediately.

Cabbage Flatbread with Endive Salad

Serves 4 • Prep: 40 minutes + 15 minutes baking time

For the dough:

23⁄4 cups all-purpose flour plus extra for rolling

1 cup rye flour

1 teaspoon salt

11 tablespoons clarified butter

For the toppings:

9oz (250g) pointed cabbage (or other white cabbage variety)

2 tablespoons clarified butter

½ teaspoon caraway seeds

3 cups sour cream

freshly ground salt and pepper

2–3 tablespoons hazelnuts, coarsely chopped

3½oz (100g) Bündnerfleisch (or other cured beef, such as bresaola)

For the salad:

4 tablespoons peanut or canola oil

1 tablespoon white wine vinegar

1 teaspoon quince jelly

1 teaspoon spicy mustard

pinch of sugar

½ head endive (or another winter salad variety)

freshly ground salt and pepper

How to make

1 To create the dough, add the flours and salt to a bowl. Bring 2⁄3 cup water and the clarified butter to a boil, pour over the flour mixture, and knead into a smooth dough. (Careful, the dough is hot! Try starting with a wooden spoon until the dough has cooled, then continue kneading with your hands.)

2 To prepare the toppings, remove any wilted leaves from the outside of the cabbage and slice the rest thinly. Melt the clarified butter in a frying pan and sauté the cabbage with the caraway seeds for about three minutes. Remove from heat and allow to cool slightly. Add the sour cream and season to taste with salt and pepper.

3 For the salad, whisk all ingredients except the endive with1 tablespoon water to create a vinaigrette. Season to taste with salt and pepper. Wash and dry the endive.

4 Preheat the oven to 460°F (240°C) or 430°F (220°C) (convection oven) and line two baking sheets with parchment paper. Divide the dough into four balls and, on a lightly floured surface, roll out each one as thin as possible into an oval (about 9¾ x 6in (25 x 15cm)).

5 Place two flatbreads on each baking sheet and spread a quarter of the cabbage mixture on each. Place the sheets in the middle oven rack one at a time and bake for about 8 minutes, or until crispy and browned. Sprinkle a quarter of the hazelnuts on each flatbread with 2 minutes to go. 6 Allow the flatbreads to cool and cut into pieces (or slices). Add the Bündnerfleisch by lightly covering each flatbread directly before serving.

Variations: For a vegetarian flatbread, simply leave out the Bündnerfleisch. For a Swiss bacon flatbread, prepare the dough with lard and mix the sour cream with a finely diced onion (leave out the cabbage). Cover the flatbreads with very thin slices of bacon before baking.

Pickled Sour Onions Recipe

Sour onions go very well with sautéed pork and poultry. They also complement vegetables and potatoes. Consider using sour onions instead of onion mustard for the Alpine hot dogs.

Makes 2 jars (12 fl oz each) • Shelf life: About 1 year

Prep: 25 minutes + 1 hour resting time

Ingredients for Sour Onions Recipe

21⁄4lb (1kg) red or white onions

3 celery ribs

2–4 mild chili peppers

3 tablespoons salt

3½oz (100g) fresh ginger

2/3 cup apple cider vinegar

7oz (200g) baby gherkin pickles or cornichons

1 cup sugar

1 tablespoon mustard seeds

½ teaspoon fennel seeds

freshly ground salt and pepper

How to make sour onions

1 Peel the onions and slice into thin rings. Cut the celery in half lengthwise and then chop into small slices. Cut the chili peppers in half, remove the seeds, and dice finely. Add the onions, celery, and chili peppers in a bowl along with the salt. Mash like you would sauerkraut and let stand one hour.

2 In the meantime, peel the ginger and slice into thin pieces against the fibers. Using a food processor, puree it with the apple cider vinegar. Dice the baby gherkins finely.

3 Rinse the salted vegetables in a colander under cold water and squeeze out the moisture using a clean kitchen towel. Add the prepared ingredients as well as the mustard and fennel seeds to a small pot. Bring to a boil and simmer covered over low heat for 15 minutes. Add salt and pepper to taste. Fill the jars with the hot mixture and close immediately.

Tip: You can sterilize the jars for about 10 minutes in a 250°F (120°C) oven. Boil the lids and rubber rings (if using) for 5 minutes and allow to drip-dry on a cooling rack.

Perfect Ceviche Recipe

Scallop Ceviche Recipe

Find simplest and perfect ceviche recipe for a delicious meal! To have a best quality, you should make it with the freshest ingredients you can find.

Ingredients

– Original recipe makes 4 to 6 servings

– 1 pound bay scallops

– 8 limes, juiced

– 2 tomatoes, diced

– 5 green onions, minced

– 2 stalks celery, sliced

– 1/2 green bell pepper, minced

– 1/2 cup chopped fresh parsley

– 1 freshly ground black pepper

– 1/2 tablespoons olive oil

– 1/8 cup chopped fresh cilantro

PREP: 20 mins

READY IN: 8 hrs 20 mins

Directions

1. Rinse scallops under cold running water, dry and place them in a medium bowl. Squeeze the juice of limes over the scallops. The scallops should be completely immersed in the lime juice. Cover the bowl with plastic wrap and chill the lime juice and scallops all day or overnight until scallops are opaque.

2. Bring about 1/2 of the lime juice from the bowl of scallops. Add tomatoes, green onions, green bell pepper, celery, parsley, black pepper, olive oil, and cilantro to the scallop mixture to taste. Stir the scallop mixture gently. Serve this dish in fancy glasses. For effect, hang a slice of lime over the rim on each glass.

Healthy Cilantro Lime Chicken Salsa Recipe

Keep your heart healthy with this main-dish chicken recipe. Cilantro-Lime Chicken with Avocado Salsa Recipe is low-fat, low-sodium, and low-cholesterol, but high in convenience and flavor.

A three-minute dip into a pungent, low-fat, low-sodium cilantro-lime marinade is all that’s needed to deliver big flavor to chicken breasts.

Prepare time: 10 min

Cook time: 15 min

Servings: 4

Ingredients: 12

Chicken:

– 2 tablespoons minced fresh cilantro

– 2 1/2 tablespoons fresh lime juice

– 1 1/2 tablespoons olive oil

– 4 (6-ounce) skinless, boneless chicken breast halves

– 1/4 teaspoon salt

– Cooking spray

Salsa:

– 1 cup chopped plum tomato (about 2)

– 2 tablespoons finely chopped onion

– 2 teaspoons fresh lime juice

– 1/4 teaspoon salt

– 1/8 teaspoon freshly ground black pepper

– 1 avocado, peeled and finely chopped

Steps: 2

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

How To Cook Cilantro Lime Chicken Salsa

Salsa Recipe

Salsa is a fresh Mexican food, with an application that varies from topping to relish to sauce, depending on the end use chosen.

If you love spicy foods then this is a perfect and easy-to-follow salsa recipe for you. Make it as hot or as mild as you want the flavor will still be wonderful. It can be doubled or tripled or whatever.

Fresh Salsa Recipe

Prepare time: 30 mins

Cook time: 2 hrs.

Servings: 4

Ingredients: 10

2 large tomatoes, seeded (don’t have to) and diced

1/2 small sweet onion, finely chopped (like Texas sweet or red)

1 -3 jalapeno, finely chopped

2 tablespoons cilantro, chopped

1 clove garlic, finely chopped

2 tablespoons lime juice, fresh squeezed

1 teaspoon olive oil

3/4 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

Steps: 2

Combine all the ingredients and chill for 2 hours before serving with chips.

The Cilantro is very important to this dish.

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