German Hot Potato Salad
3 pounds (1 ½ kilos) potatoes
1 onion, quartered
1/2 pound (1/4 kilo) bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions (onion leaves), thinly sliced
1/4 cup chopped fresh parsley leaves
1. Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold
water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion,
and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large
bowl and cover to keep warm.
2. Place a large sauté pan on the grates of the grill. Add the bacon and cook until crisp. Remove
the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the
rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and
mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste,
with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in
the green onions and parsley. Season again with salt and pepper, to taste.
2. Braised Stuf fed Cabbage
For the sauce:
1 large onion, cut into chunks
1 large or 2 small carrots, peeled and cut into chunks
2 ribs celery, cut into chunks
3 garlic cloves, smashed
Extra-virgin olive oil
1/4 pound pancetta or bacon, cut into 1/4-inch dice
1 cup white wine
1 (28-ounce) can plum tomatoes, passed through the food mill
2 cups chicken stock
2 bay leaves
1 bundle thyme
For the stuffing and cabbage:
1/4 cup red wine vinegar
1 large cabbage, leaves removed and tough bottom ribs discarded
Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
3 garlic cloves, smashed and finely chopped
1/2 pound ground pork
1/2 pound spicy Italian pork sausage, casings removed3 chicken livers, finely chopped,
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmesan, plus more for garnish
2 sprigs fresh rosemary, leaves finely chopped
Pinch crushed red pepper flakes
1/2 to 1 cup chicken stock or water
1. To make the sauce:
Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large
wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's
brown and crispy. Add the pureed veggies and cook them until they become very soft and
aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and
let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and
season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. To prep the cabbage:
Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set
up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4
minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool,
remove them from the water and pat them dry. Reserve.
Coat a large sauté pan with olive oil and put over medium heat. Add the onions and season
with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7
minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool.
In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread
crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt. Add the
chicken stock and mix well to combine. Stir in the cooked onions and garlic. Lay each
cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold
the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam
side down so that the roll will hold itself shut.
Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover
and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20
minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving
platter and lightly cover with the sauce. Sprinkle with Parmesan and serve.
4. Chicken Paprika
4 (12-ounce) chicken breasts or 4 half-chickens
Salt and freshly ground black pepper
3 tablespoons sweet paprika
2 tablespoons flour
1/4 cup peanut oil
4 cups onions, thinly sliced
2 tablespoons minced garlic
1 teaspoon cumin seeds, toasted and ground
2 tablespoons tomato paste
1 cup tomato, concasse
2 tablespoons minced marjoram leaves
1 teaspoon minced thyme leaves
1 bay leaf
2 tablespoons balsamic vinegar
1 cup dry white wine
2 cups chicken stock
1/4 cup heavy cream
2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch
2 tablespoons minced parsley leaves
2 tablespoons creme fraiche
2 ounces butter
1 1/2 teaspoons minced garlic
1 small onion, minced
1 loaf white bread, crust trimmed
2 teaspoons minced thyme
2 teaspoons minced chives
1 teaspoon minced parsley
1/4 cup flour
1 egg, lightly beaten
5. 1/4 cup milk
Salt and pepper
Freshly ground nutmeg, to taste
1. Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika.
Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on
all sides. Remove the chicken from the pan and place in a tray.
2. Add onions to the pan and sauté for 5 minutes until golden brown. Add the garlic and cumin
seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of
paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the
vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the
reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20
minutes. Add cream and continue to simmer another 10 minutes or until the chicken is
3. Transfer chicken to a sauté pan. Pour sauce and 1 roasted pepper in a blender. Process to a
puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish
with pepper strips, minced parsley and crème fraiche.
4. Servietten Knudel (Napkin Dumpling):
Preheat the oven to 250 degrees F.
In a sauté pan, over medium high heat, melt the butter. Cook the garlic and onions until
translucent. Do not allow to develop color.
Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about
20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion
mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly
distribute the herbs with the bread and flour.
In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt,
pepper and nutmeg.
Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the
ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes.
Remove from the pot and unwrap. Slice into 1-inch disks.