Mahlzeit - Food without Borders

There was that pork loin looking at me for 2 days. And then there was the idea. We need for the roast: 2 lbs of pork loin, seasoned with your favorite spice combo from all side 1 large onion coarsely chopped 6 or 7 dried chanterelles olive oil 8 juniper berries 1 tetra pack of bone broth 2 cloves of garlic chopped salt pepper  to taste To finish 1/2 cup low fat half and half 3/4 cup of butter milk. In a dutch oven, add the olive oil and  heat it up. On high heat add the pork loin  and sear all sides. They need to get color. Stay with it, don't leave. When the color is to your satisfaction, turn down the heat to medium high, add the onions and let them get a little translucent. Add all the remaining items from the roast list, let it get to a boil and then turn the heat down to simmer until the roast falls apart. Thicken up the sauce. I like Mondamin, but corn starch and water mixed very well will do. Add half/half and butter milk for the tang. May be add ...

250g sour dough starter 250g all purpose flower 125g rye flower 125g bread flower 2 tbsp spelt (whole grains) 1 tbsp sun flowers (whole grains) 1/2 tsp salt 1 1/2 tbsp dried active yeast 3/4 cup of warm water 1/2 tsp of sugar In a small bowl mix the water, yeast and sugar and let it sit for 10 min. In the mean time mix in a bowl for a stand mixer with a dough hook all the flowers and the grains. Mix them up well. When the yeast in the bowl is starting to get frothy, add the starter into the bowl and start mixing on low speed. Then slowly add the yeast water. Mix on low for 5 minutes , then vary between low and medium speed for about 5 minutes. Spray a bowl with cooking spray. Flower your hands, shape the dough, put into the bowl and cover. Let stand in a warm place for 3h. Shape, put into a banneton. Let rise for another 1h. Preheat the oven to 450 F at the end of the time. Put the bread on a turned over cooking sheet, score it and with 1/2 cup o...

I have 1kg pork loin and I don't feel like making Schnitzel.  I decided to make a pork curry from half of the loin. I will see what I come up with for the other half. Here we go: 500g pork loin chopped into 1/2" pieces 4 cubs of water 1 can of red curry paste 2 tsb of curry powder 1/2 tsp of  Turmeric 2 bay leaves 1/2 tsp salt 1/2 tsp of pepper 1 large onion coarsely chopped veggie oil In a pot heat up the oil and add the chopped onions. When they are translucent add the pork and cook over medium high heat. Once all the fluids have cooked out, Add all the remaining ingredients, bring to a boil, cover and let simmer for about 1 hour. Then add 1/2 cup of low fat half and half and 1 tsp of butter. Bring to a boil. Thicken the sauce if you feel like it is to watery. Serve with rice. -Mahlzeit-

I was going through different websites again today. I had some sourdough that really needed to be used. The volume got to big for the jar. I decided to jump into the deep end of the pool and just make something up. I have not baked many breads so far. So here we go: 200g sour dough starter 200g all purpose flower (not self rising) 200g strong whole wheat flower (14.7) 1 cup of water  hand warm 1/2 tsp salt 2 tsp dry active yeast 1/2 tsp sugar 1 tbsp balsamic (yes balsamic, yes that is vinegar) In a bowl mix the 2 flowers and the salt. Bring the water to hand warm temperature, add the dry yeast and the sugar and stir. It should all dissolve Put all of the ingredients into a bowl for a stand mixer. With a dough hook mix them all on low speed, Once the dough curls up to a ball around the hook, we need to get to hand kneading. Turn off the stand mixer, remove the dough and keep kneading it for 10 min on a well flowered surface. Spray a bowl with non-stick cooking spray...

After 8h without power and my house starting to get cold, I needed some comfort food. All of this can be done in about 20 min. We need 6 medium potatoes, peeled and cut into pieces less then 1/2" Tomato salad: tomato finely chopped red onion fresh basil, finely chopped olive oil balsamic vinegar salt and pepper to taste A store bought sesame bun, lightly salted butter from Finland Pickled herring: Pickled herring from a glass (usually I take it store bought in white wine sauce) 2  very generous tbsp of sour creme finely chopped red onion Start with the potatoes. Put them in a pot, cover with cold water, add 1/2tsp of salt bring to a boil and let them cook till finished. Then mix pickled herring, source creme and finely chopped onion, add some of the liquid from the herring glas, mix it all up and set aside. If you plan meals, do mixing of the herring etc a day in advance and let it stand in the fridge. Let the thing mingle and start a party. Now it is time...

In my grocery store, I always saw those pork shoulders. What to do with this? It usually has some skin on, which reminds me of real German speck (salt cured and smoked port belly), where the fat part was used for dishes and the skin was added for flavor to other dishes e.g. Lentil stew. I of course did love to eat the cooked down skin from the lentil stew. I asked on Facebook how to do best a pork shoulder. I got many replies and merged several of them to this. 8 lbs pork shoulder, rinsed down with cold water and dried with a paper towel. 0.5 liter of Pilsner beer 0.25 liter of  Guinness 5+ cloves of garlic very coarsely shopped (more if you like garlic) Put the shoulder in the freezer for 30 min, we want to cut the skin into diamond patterns. The knife has to be really sharp. Don't be afraid to sharpen again and again. Also do not cut the meat. Only cut the skin. Use Salt, pepper and ground cumin and some thyme on the outside. There are more spices to come, don't overdo...

Meatballs: 2 lbs of ground turkey 75/25 1 large onion chopped 2 bread rolls softened in water, water squeezed out Salt, pepper to taste Some bread crumbs 2 eggs Mix all of this up, it should be a smooth mixture. In a pot add 8 cups of water, 3 tsp of all spice, 3 bay leaves and bring it to a boil. With a ice scream scooper form 1 inch diameter round balls and add them to the cooking liquid. It should be cooking but   not violently. Cook for about 12 minutes. Don't overcrowd the pot, they will come up floating. I ended up doing 5 batches. Set the meat balls to the side. Save the cooking liquid The soup: Remaining cooking liquid from the meatballs 12 cups of water 1/2 of a white cabbage head, chopped 1 cup of baby carrots 1 cup of chopped celery 1/2 can of sweet corn kernels 8 tsp of Knorr Chicken Bullion 1 tsp of allspice 1/2 tsp of thyme Put all of the soup ingredients into a big stock pot or Dutch Oven and bring them to ...