Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts

Jan 12, 2015

"Brezenknödel" on creamy mushrooms


Finally a dish from my own country! "Brezenknödel" are traditional comfort food and originate in Bavaria, where I spent most of my college days. As side dish, these bread dumplings go well with a lot of stews and gravies. I chose creamy mushrooms, because it's one of the traditional combinations ("Brezenknödel mit Rahmschwammerl") and one of the few Bavarian dishes without a whole bunch of meat ;).


course country time difficulty
main Germany 40min medium



Ingredients
Serves 2

Knödel
imperial metric
1/2 lb 240g prezels or lye rolls, chopped
2 tsp butter or margarine
1 onion, finely chopped
1 1/2 cup 350ml milk
some nutmeg, freshly grounded
some pepper
2 eggs
some parsley

Creamy mushrooms
imperial metric
2 tsp butter or margarine
1 lb 450g mushrooms, sliced
1 onion, finely chopped
4 tsp balsamic vinegar, brown
3 tsp mustard
1 cup 200ml cream
1 tsp sugar
some salt
some pepper


Instruction
  • in a pan, heat 2 tsp butter, add onions and cook on medium heat until soft and translucent
  • add milk and turn the heat off
  • season milk with nutmeg and pepper
  • mix prezel pieces and seasoned milk in a big bowl and let it soak for 10 min
  • add eggs and parsley and knead well with you hands
  • use plastic wrap and aluminium foil to wrap the mixture into thick "sausages" (see picture)
  • cook knödel in a big pot with simmering water for 20min (if they float up, weight them down with a bowl or the like)

  • in a skillet, heat 2 tsp butter, add mushrooms and cook on high heat until brown (don't stir until already slightly browned, otherwise the mushrooms loose a lot of juice)
  • add onions, stir everything and cook for another few minutes until onions begin to brown
  • add vinegar and mustard, stir and let the liquid reduce for a few minutes
  • reduce the heat to low, add cream and season with sugar, salt and pepper
  • let it simmer until the knödel are done

  • after the 20min are up, remove aluminium foil and plastic wrap and cut knödel into 1/2in slices

Serve knödel and creamy mushrooms with a bit of fresh parsley.


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Jan 2, 2015

Homemade Gnocchi with vegetable cream sauce


The main idea of this recipe was to use up the cooked potatoes and fresh vegetables, that leftover after the raclette grill buffet I made for New Year's Eve. I think the result was a great success, especially considering that it was improvised from leftovers :)


Gnocchi information
course country time difficulty
main course Italy 40min medium



Ingredients
Serves 2 as main course

Gnocchi
Gnocchi
imperial metric
14 oz 400g cooked potatoes
1.5 cup 200g flour
1/4 cup 40g semolina
pinch salt
optinal butter

Sauce
Sauce
imperial metric
2 tbsp 20 ml olive oil
1 onion
1 garlic clove
3,5 oz 100g red ballpepper
3,5 oz 100g mushrooms
3,5 oz 100g zucchini
1/2 cup 100ml cream
1 tsp Thyme
to taste salt and pepper
1/2 cup 20g Parmesan, freshly grated


Instruction
  • mash potatoes until smooth
  • add flour, semolina and pinch of salt and mix everything until you get an even dough
  • shape the dough into small "sausages" of about 1in diameter and cut them in even portions
  • use your thumb to roll every dough portion over the prongs of a fork to create the typical pattern
  • use a big pot to bring water with 2 tbsp of salt to boil and add Gnocchi
  • they are cooked, when they rise to the surface
  • you can set them aside (keep them warm) and serve them like that or toss them in some butter right before serving

  • cut all vegetables inclusive onion and garlic and heat the olive oil in a pan
  • stir-fry everything on high heat until slightly browned
  • add cream, thyme, and salt and pepper to taste

Serve Gnocchi with cream-sauce and finish with freshly grated Parmesan and fresh thyme.

Enjoy!


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