Potato Gratin

A rich and creamy potato recipe with just a tinge of nutmeg that will have anyone digging for more. It goes wonderfully well with steaks, Sunday roast or even stews.
We enjoyed it with pan fried sirloins and green salad last Sunday. Kids and oldies alike.

Kartoffel Gratin ala Emily

Serves 6

1.2 kg potatoes, preferably medium to large sized

45 g butter

3 tbsp. flour

300 ml hot milk

400 ml cream

60 g grated Parmesan cheese

150 grated Gruyere /Emmental/ Cheddar cheese

1/2 tsp. grated nutmeg

white pepper and salt to taste

1. In a small sauce pan, heat butter until melted. Stir in flour , keep stirring under  medium low heat . 

2. Pour  milk, bring to a gentle simmer. Add in  cream. Once mixture boils, add in the grated Parmesan cheese and nutmeg. Season generously with pepper and salt. Take sauce pan out from the heat . Set aside.

3. Peel potatoes and slice thinly. 

4.Arrange a layer of sliced potatoes in a well buttered baking dish.

5. Pour half of cream mixture over the potatoes. Spread evenly. Top with half of the grated cheese.

5. Repeat...Cover baking Dish with aluminium foil.

6. Bake covered , in a preheat oven ( 180° C)  for about an hour. Then remove aluminium foil, increase temperature to 200 °c and bake for 20 more minutes until sides are bubbling with thickened cream and the top is crusty deep brown in color.

Allow to cool for few minutes before  passing judgement. Enjoy!

German Schichtsalat

I suck at making salads. Period. Its  non-existent appearance  in this 5 year old blog is a proof of that. Growing up in a  farming town in the Philippines, the only salads I know are those swimming in Nestle cream, condense milk and mayonnaise. Where I came from, salads are practically desserts and therefor,  an indulgence.

Imagine my surprise when I finally realise that a salad does not necessary comes with cooked macaroni, kaong and loads and loads of sugar. It took me a while to start liking (and  almost mooing) healthier versions. Greens,  crunchy fresh vegetable and fruits are permanent fixtures in my German family's parties and eaten with or before main dishes . Young and old love salads and there's usually  enough variety  to suit everybody's taste.

Among the usual smorgasbord of salads on our family dinner table, this German Schichtsalat  or layered salad is my favourite. Maybe because it's one of the closest I could get to my childhood treat. Instead of the usually lemony or soury vinaigrette used in many salads, it is creamy ,mayo- based and is actually sweet. Plus, it uses many canned  fruits which is all too familiar in Pinoy cooking.

A college classmate is coming over  this Monday and to make use of the  rare and warm weather, I decided to throw her and her family a BBQ dinner. I skipped rice and sawsawan for her sake and tried to be as German as I could get.

Schichtsalat or German layered salad

1 medium sized  celery root, julienne
2 apples

1 can of corn kernel

2 and 1/2 cups Miracle whip Balance

150 g sliced ham

1 big can of pineapple chunk , save 1/2 cup juice

1 large stalk of leek, cut into rings

4 eggs, cooked

150 g gouda cheese

1. Peel celery root and cut into thin strips. In Germany,  prepared and ready to used, julienned Celeriac is available in many groceries. If you are using bottled one like I did, remove any liquid using a colander. Put julienned celery root in a large serving bowl.

2. Core and cut apples into small chunks. Spread over celery.

3. Remove excess liquid from the canned corn kernel. Spread kernels over apples.

4. Mix miracle whip or any mayonnaise of you choice and 1/2 cup of pineapple juice. Drizzle 1/3 of it over the corn.

5. Cut ham into strips or square, your choice. Arrange over corn kernel.

 6. Spread pineapple chunks.

 7. Add another 1/3 of the mayo-pineapple mixture.

8.  Cut leek ( only the white portion) into rings. Spread over pineapple chunk.

 

9. Slice hard boiled eggs and put it over the leek rings. Dump the rest of the mayo mixture . Arrange grated cheese over it. Cover with cling foil and refrigerate overnight. Toss everything before serving. Done!

Chicken Geschnetzeltes

The gentle bubble from the pan leaves a trail of aromatic vapor , imparting my small kitchen some enticing whiffs. Among the bulbs of sliced mushrooms, the succulent strips of meat have been simmering in  cream, broth and white wine as I slowly sway it off to a gentle waltz.

After more than 3 weeks of indulging myself in all things delicious and good in Asia, my mouth still waters at the promise this familiar deliciousness , I've eaten so many times.
From steaks to foie gras, dim sums to grilled tuna, I've consumed too much restaurant foods that I'm glad I home, here in Germany and cooking  something generic as Geschnetzeltes . A simple  dish, devoid of any flair and  extravagance but good nevertheless  . Common and forever present in many German  households. Nothing could be as welcoming as this . Holiday feels like an exciting dream, but being home a sweet reality.

Ingredients:

500 g chicken breast, skinned and cut into strips 

( veal, pork or turkey can be used as well)

1 medium sized onion, finely diced

250 g Champignon mushroom, sliced

2 + 1  tbsp. butter

300 ml  chicken broth

250 ml ,  white wine

200 ml cream

salt and pepper to taste

handful of  chopped parsley

Cooking Instructions:

1. Heat 2 tbsp. of butter in a pan. Brown chicken strips on both sides and take out.

 2. Add another tablespoon of butter into the pan, sauté mushroom for about 2 minutes. Add in the white wine. Crack up the heat to high to reduce the sauce for about 1 minutes.

 3. Stir in the cream..

4. And the broth . Reduce heat and let it simmer gently for 5 minutes.

5. Put chicken strips, juice and all , back into the pan. Cook for another 5 minutes. Season with salt and pepper. Add chopped parsley and serve with  Spätzle or tagliatelle.
 Einen guten Appetit!