Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Potatoes in Local Farmers' Market
Cindy Miller...
Buy This at Allposters.com
Green Vegetables
Buy This at Allposters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Vegetable Garden
Art Print
Kruse-Kolk, Alie
Buy at AllPosters.com
La Belle Cuisine
Coburg Dilled Beet Salad
Gourmet Archives
1 2/3 pounds beets
1 tablespoon salt
3/4 cup tarragon wine vinegar
1/4 cup vegetable oil
1 tablespoon sugar
4 cloves
1 teaspoon bruised juniper berries
1 teaspoon peppercorns
3 sprigs of dill
1 bay leaf
Snipped fresh dill
Scrub and trim the beets, leaving the roots and 1/2 inch of
the tops
attached, and reserve the beet greens for another use.
In a
saucepan brings 3 quarts water to boil, and add the beets and the
salt.
Return the water to the boil. Cook the beets at a bare simmer,
covered, for 1 hour 30 minutes. Transfer the beets to a bowl (with
slotted spoon),
reserving the cooking liquid in the pan, and let them
cool until they can be
handled.
Peel the beets and add the peelings to the reserved cooking
liquid. Slice
the beets thin and reserve them, covered. Reduce the cooking
liquid
over
high heat to about 1 1/2 cups and strain it into a stainless
steel or
enameled saucepan. Add the vinegar, the oil, the sugar, the cloves,
the
juniper berries, the peppercorns, the dill sprigs and the bay leaf and
boil the dressing for
15 minutes.
In a heatproof salad bowl, combine the reserved beets and the
dressing.
Let the salad cool and sprinkle it with snipped fresh dill. Serves
4.
Coburg
Potato Salad
Gourmet Archives
This
recipe definitely produces the closest facsimile to what I have come to
regard as “authentic” German potato salad, the kind my former in-laws
make,
the kind I make, and dearly love….. And yes, feel free to add crisp
crumbled
bacon at the very end if you like.
I often do. Sugar in
the
dressing? Well, just
a
tad perhaps!
And
please, use
the very best, very freshest potatoes you
can find. That
will make all
the
difference...
2
1/2 pounds boiling potatoes
(such as red new potatoes, that will hold
their
shape when cooked)
1 cup hot brown stock [or beef broth]
2/3 cup minced onion
1/4 cup vegetable oil
3 tablespoons white wine vinegar
Salt and pepper to taste
1/3 cup snipped fresh chives
Minced fresh parsley
In
a large saucepan combine the potatoes
with enough salted cold water
to cover them by 2 inches, bring the water
to a boil and simmer the
potatoes, covered, for 20 to 25 minutes, or until
they are just tender.
Drain
the potatoes, return them to the pan, and steam them, covered,
over
moderate
heat, shaking the pan for 1 minute or until they are dry.
Let the potatoes
cool until they can be handled, peel them, and
slice
them thin.
In
a heatproof bowl combine the stock or beef broth, onion, vegetable
oil,
wine vinegar, and salt and pepper to taste.
In
a large heatproof salad bowl put the potatoes, pour the dressing
over
them, and toss salad gently. Sprinkle
salad with 1/3 cup snipped
fresh
chives and some fresh minced parsley. Serves 4.
Coburg Wilted Lettuce and Bacon Salad
Gourmet Archives
1 large head Romaine lettuce
1 large garlic clove, halved
1 onion, minced
3 tablespoons distilled white vinegar
or cider vinegar
2 teaspoons vegetable oil
1/2 teaspoon snipped fresh dill
Salt and pepper to taste
1/4 pound lean sliced bacon, chopped fine
Trim the Romaine and cut it crosswise into 1 1/2-inch
sections. Separate
the leaves, wash them, and spin them dry. Rub a wooden
salad bowl with
the cut sides of the garlic clove and add the Romaine and
the onion.
In a small bowl combine the vinegar, the vegetable oil, the
snipped fresh
dill, and salt and pepper to taste. Pour the dressing over
the lettuce and
onion
and toss the salad.
In a heavy skillet cook the bacon over moderate heat,
stirring, until crisp. Drizzle it and the fat over the salad. Toss and serve
immediately.
Serves 4 to 6.
Featured Archive Recipes:
Potato Salad, Let Me Count the Ways...
Roasted Beet and Portobello
Mushroom Salad
The Beet Goes On
Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Classic
German Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
