Category: Recipes

Posted on » by Dana & Nancy » Theme:

Pastetli

Recipe adapted from about.ch

Ingredients for 6 persons:

  • 450 g (1 pound) puff-paste
  • 2 tablespoons margarine or butter
  • 1 shallot, hacked
  • 1 clove of garlic, pressed
  • 800 g (1.75 pounds) small mushrooms, cut into four pieces each
  • 1 dl (3.4 fl. ounces) white wine
  • 180 g (6.3 ounces) half and half
  • 1 dl (3.4 fl. ounces) sour cream
  • 1 teaspoon curry
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon paprika, a small amount of nutmeg and cayenne pepper
  • salt or spices

Preparation:

  1. Bake 6 large heart-shaped pies made out of the puff-paste for about 15 to 20 minutes
  2. Heat margarine or butter in a pot
  3. Add shallot and clove of garlic, stew
  4. Add white wine and mushrooms, mix, cover and cook for about 5 minutes
  5. Increase heat, cook in open pot until half of the fluid has gone
  6. Add half and half and cream
  7. Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt
  8. Distribute the filling into the heated pies, serve immediately

Hints: You may replace part of the mushrooms with small pieces of veal.
You may want to prepare the pies in advance, but they have to be heated in the oven before the filling gets added.

**Note – we added chicken to this dish. 

Posted on » by Michael » Theme:

Birnbrot – Swiss Pear Bread

I pimped this recipe out. I doubled down on the prunes and Bam!bread pictYield: 1 loaf

Ingredients:

Dough

2 1/2 teaspoons active dry yeast, one envelope is enough

1/3 cup water

1 1/2-2 1/2 cups flour

1/4 teaspoon salt

3 tablespoons sugar

3 tablespoons unsalted butter, softened

1   egg

Filling

3/4 cup water

3/4 cup coarsely chopped dried pears

1/3 cup pitted coarsely chopped prune

1/4 cup golden raisin

2 tablespoons lemon juice

1/4 cup chopped walnuts

1 tablespoon sugar  (I didn’t add this since the recipe didn’t call for it)

1/2 teaspoon grated lemon zest

1/4 teaspoon ground cinnamon  (oops I forgot this, did anyone miss this?)

1/4 teaspoon grated nutmeg

Glaze (skipped this step)

1   egg, beaten with 1 tbl milk

Directions:

  1. Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
  2. Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
  3. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
  4. Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
  5. Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
  6. Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
  7. Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly – this will be a thick mixture.
  8. Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
  9. Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
  10. Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
  11. (I skipped the brushing egg wash) Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.
Posted on » by Dana & Nancy » Theme:

Chorizo and Tater Tot Stuffed Poblanos with Chipotle Cream

Recipe from Climbing Grier Mountain

Ingredients:

for the poblanos:
4 poblano peppers, sliced lengthwise, (seeds discarded)
1/2 bag favorite frozen tater tots, cooked according to package directions
1 tablespoon olive oil
1/2 pound ground chorizo
1/2 yellow small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
2 1/2 cups Monterrey jack cheese, shredded
Cilantro, garnish
Salt and pepper to taste

for the chipotle cream:
1 cup sour cream
1 tablespoon chipotle in adobo sauce

Directions:
for the poblanos:
Preheat oven to 400 degrees.

Place peppers on a baking sheet, skin side down and bake for 5 minutes to help soften. Remove from oven and set aside.

In a medium skillet preheated to medium-high heat, add the olive oil. Next, add the chorizo and begin to brown for a couple of minutes. Then add the onion, red pepper, green pepper, and salt & pepper. Cook for about 5 minutes until the chorizo has cooked through and the vegetables have softened.

Next, take about 4 to 5 tater tots and nestle them inside the poblano peppers. Spoon some of the chorizo mixture over the top. Sprinkle tops with cheese…I always add a lot! Bake for about 15 to 20 minutes or until golden brown. Serve with chipotle cream drizzled on top and cilantro.

for the chipotle cream:
Mix together sour cream and adobo sauce. Set in fridge for at least 30 minutes or until flavors have combined.