A few days ago, I mentioned Anthony Bourdain, and how he jogged my memory about the many ethnic cuisines here in Kansas City. I also said I was not a big fan of Anthony.
Well, I have now been in front of my television for what seems like days, and I have been absorbing a lot of his program, No Reservations. There was a Bourdain Festival going on in preparation of his new season starting on the Travel channel.….so today, I watched at least 6 consecutive shows! I can honestly say, I feel differently about Anthony and his program. I think I like him!
Rindfleisch in Bier - Boiled Beef in Beer
Here is a recipe for the meat lovers. Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen
well-trimmed 4-pound piece of beef (rump or flank)
6 slices of bacon
6 juniper berries
2 bay leaves
3 curls of lemon rind
2 tablespoons butter
3 tablespoons flour
salt and pepper to taste
Pound a well-trimmed 4-pound piece of beef, rump or flank, with a wooden mallet and rub it well with salt and black pepper. Lay it in a deep casserole on a bed of 6 slices of bacon, and spread 2 onions, 2 carrots, and 2 turnips, all chopped, 6 peppercorns and 6 juniper berries, 2 bay leaves, and 3 curls of lemon rind, over and around the meat. Add just enough beer to cover and simmer the meat, covered, for 2 1/2 hours. Drain off the reduced broth and keep the meat hot. Brown 2 tablespoons butter, blend in 3 tablespoons flour, and cook the roux (basis for sauces)over very low heat stirring, until it is brown and smooth. Gradually add 2 cups of broth from the meat and simmer the sauce over very low heat for 20 minutes. Add salt and pepper to taste and pour the sauce over the beef. Serve from the casserole. Serve with Buttered Noodles
Do you think you don’t like Brussels Sprouts? You may have to re-think that after tasting these.
Gebackene Kohlsprossen -
Brussels Sprouts with Ham and Mushrooms
Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen
1 pound Brussels sprouts
1 cup diced lean cooked ham
1/2 pound mushrooms
2 egg yolks
3/4 cup heavy cream
1/4 cup grated Parmesan
2 tablespoons grated Parmesan to sprinkle on top
Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole and cover them with alternate layers of ham, the mushrooms and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan and bake the Brussels sprouts in a hot oven (400 F.) for 10 to 15 minutes.
All we need now is dessert! I’m thinking a good cookie is the answer….I love cookies!
1 cup butter, at room temp
8 ounces cream cheese, at room temp
2 teaspoons granulated sugar
2 cups flour
1 egg white, beaten with
1 tablespoon water (for glazing)
granulated sugar (for sprinkling)
1 cup walnuts or 1 cup pecans, finely chopped
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1. Cream butter, cream cheese, and sugar until soft.
2. Sift in the flour and mix to make a soft dough.
3. Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
4. Refrigerate for at least 30 minutes.
5. Make the filling by mixing nuts, brown sugar and cinnamon in a small bowl.
6. Preheat oven to 375*.
7. Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
8. Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
9. Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
10. Starting from the base of each triangle, roll up to form spirals.
11. You can curve them into crescents if you like.
12. Continue with the other 3 disks of dough.
13. Place on baking sheets and brush with egg white glaze.
14. Sprinkle lightly with granulated sugar.
15. Bake until just golden, about 10 minutes.
16. For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
17. Continue as above but bake for 15-20 minutes
If a cookie is not your idea of dessert….try a Salzburg Soufflé, called a Salzburg Nockerl...Heavenly!
1/4 cup heavy cream
1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
5 large egg whites
3/4 teaspoon salt
1/2 cup granulated sugar
1 tablespoon all-purpose flour
3 large egg yolks
1 teaspoon pure vanilla extract
Confectioners sugar for dusting
Put oven rack in middle position and preheat oven to 400°F.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
Now, if you should happen to start yodeling…..good for you!