I've Moved........Please Join Me

So after a lot of contemplation and an equal amount of technical frustration this blog has moved.  You can now find me on wordpress.com at zosiacooks.com.  So why the move? 

I love to cook and hope this blog takes on a life that lasts long after we depart from Albania.  As such I decided to rename and move it while it was still in its infancy.  I've transferred the original content to zosiacooks.com and new recipes will quickly populate the site.  As with any change there are quirks to work out.  Some of the formatting is different and I'm still experimenting with page layout but I decided it was now or never so I jumped right in. 

I hope to see you soon.

Banana Bread

Who doesn't love banana bread? From a cook's perspective it is a quick and easy way to use up all of those too ripe bananas.  From the dining perspective, there is nothing better than a warm slice of banana bread for breakfast or a snack with a cup of tea or coffee.

This recipe from Cambridge, Massachusetts'  Flour Bakery is indeed easy to make and always a crowd-pleaser.  The original recipe calls for the addition of ground cinnamon in the batter.  I also add an equal amount of ground nutmeg and have never heard a complaint. This bread has become my go-to bake sale item and I even get special requests to make extra.  Whenever I have extra bananas that need to be used up I'll make a batch of bread in mini loaf pans and keep them in the freezer until needed.  They freeze beautifully and will fully defrost when left on the counter overnight.

FLOUR BAKERY'S FAMOUS BANANA BREAD

1 1/2 cups  all purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt
1 cup plus 2 tablespoons  sugar

2 eggs

1/2 cup canola oil

1 teaspoon vanilla extract

2 tablespoons creme fraiche or sour cream

3 1/2 very ripe bananas, peeled and mashed

3/4 cup walnut halves, toasted and chopped (optional)  

1)  Position rack in the center of the oven, and preheat to 325 F.  Butter a 9 x 5 loaf pan.

2)  In a bowl, sift together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.

3)  Using a stand mixer fitted with the whip attachment, beat sugar and eggs on medium for 5 minutes,   or until light and fluffy.

4)  On low, slowly drizzle in oil.  Don’t pour it all in at once. You want to pour it in over 1 minute, to keep all the air you just beat into the egg-sugar mixture.  Add the mashed bananas, creme fraiche, and vanilla. Continue to mix on low just until combined.

5)  Using a spatula, fold in dry ingredients and nuts (if using) just until thoroughly combined. No flour streaks should be visible and the nuts evenly distributed.  Pour into the greased loaf pan and smooth top.

 6)  Bake for 1 to 1 1/4 hours, or until golden on top and the center springs back when pressed.  Let cool in the pan on a wire rack for at least 30 minutes, then pop out of the pan to finish cooling.

The banana bread can be stored tightly wrapped in plastic wrap at room temp up to 3 days.  Or, it can be well wrapped and frozen up to 2 weeks.

Yield: one 9 x 5 loaf or 8 mini loaves

Nutella Bundt Cake

Nutella, that irresistibly creamy chocolate and hazelnut spread is to Europe what peanut butter is to America.  Just as every American grocery store has shelves filled with peanut butter, the same is true for European markets.  From the largest super store to the smallest corner market, every merchant sells jars of this creamy goodness.  Nutella is great on toast or crackers and I've even been known to eat it by the spoonful straight from the jar.  So imagine my excitement when I came across this recipe for bundt cake on the From Away food blog.

Like most bundt cakes, this one comes together quickly with a minimum of ingredients.  A little powdered sugar or whipped cream and the cake is fancy enough to be served at dinner parties yet simple enough to be eaten as a decadent afternoon snack with a cup of coffee.

NUTELLA BUNDT CAKE

2 3/4 cups all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 cup Nutella

1 cup whole milk

1)  Preheat the oven to 350 degrees.  Grease and flour a bundt pan.

2)  In a large bowl, whisk to combine the flour, baking powder, and salt.

3) In the bowl of a stand mixer cream the sugar into the butter until light in color and fluffy in texture.

4)  Add one egg at a time, then the Nutella.  

5)  Pour in half of the dry ingredient mixture, half of the milk, the rest of the dry ingredients, and the

      rest of the milk.  Mix until just combined.

6)  The batter will be thick.  Spread it into the prepared bundt pan and bake for 45-55 minutes.

7)  Top with confectioner's sugar or a dollop of whipped cream.

Boozy Hot Chocolate (Three Ways)

This very adult hot cocoa doesn't even resemble the watery version made with powder and adorned with dehydrated marshmallows that I drank as a child.  This is rich and creamy with a little kick of your choice.  A little goes a long way;  especially if you make it with whole milk.  So sit back, relax, and enjoy your cup on a cold winter afternoon.

You can add whichever liqueur strikes your fancy.  I experimented with Grand Marnier, Frangelico, and a Lilly coffee liqueur.  Each was different but all three were good and we couldn't decided which one we preferred.

BOOZY HOT CHOCOLATE (THREE WAYS)

Serves 2

2 cups 2 percent milk (or whole if your feeling indulgent)

3 1/2 ounces good quality dark chocolate

4 teaspoons dark brown sugar

3 tablespoons liqueur of your choice 

Whipped cream

Garnishes as desired (orange zest, whole coffee beans, cocoa powder, etc)

1)  Chop the chocolate into small pieces.  Add to a medium sized saucepan with the brown sugar and

      milk.

2)  Stirring frequently, warm over medium low heat.

3)  Place 1 1/2 tablespoons of the liqueur of your choice in the bottom of each mug.  Ladle in the cocoa

     and stir to combine.

4)  Top with a dollop of whipped cream and garnish, if desired.  I used orange zest for the Grand

      Marnier version, a coffee bean for the coffee version, and a dusting of Dutch processed cocoa for

      the Frangelico version.

Drink and enjoy!

Eating Our Way Through Vienna

Our long weekend in Vienna was filled lots of food and drink.  In addition to local Austrian beers we drank cup after cup of hot coffee in an attempt to chase away the winter chill.  This wasn't the coffee we have grown accustomed to here in Albania; in Vienna coffee is served with a flourish and is often topped with thick whipped cream with a liqueur being a delicious, but optional, addition.  I knew I would love the pastries, from chocolate to strudel and everything in between.  My surprise discovery, however, was shredded fresh horseradish.  While mild, it was still too strong for me to eat by itself.  As an accompaniment to meat, however, it was to die for.  (I am now on a quest to find fresh horseradish here in Albania.  Does anyone have suggestions as to where I can find some?)

Here are a few of my favorite foods from this weekend.  Enjoy!

Warm sweet rolls filled with berry jelly from Cafe Leopold Hawelka

Cappuccino -- always served on a silver tray with a small glass of water

Fried pig knuckle served with shredded fresh horseradish & Wiener Schnitzel at Alstadbrau

Viennese coffee--espresso topped with whipped cream

The traditional warm apple strudel with berries in vanilla sauce 

I love coffee served in glass stemware this coffee has whipped cream and orange liqueur

A warm chocolate cake served filled with a molten chocolate sauce

And of course, a traditional Viennese sausage served with more shredded horseradish

Nutella Buns

The picture doesn't do these justice but oh my are they good.  Fresh from the oven they just ooze warm and gooey chocolate goodness.  The recipe is from Saveur Magazine and following in my Albanian tradition swapped out the pecans for walnuts since that is what is available here.

I actually made them the night before, wrapped the pan tightly with saran wrap and kept them in the refrigerator, then let them come up to room temperature before baking them in the morning.  Yum!

NUTELLA BUNS

1 package active dry yeast

1/4 cup, plus 1 teaspoon sugar

1/2 cup milk

9 tablespoons unsalted butter, softened plus more for greasing

1 teaspoon salt

1 teaspoon vanilla extract

3 eggs

4 cups flour, plus more for dusting

3/4 cup brown sugar

2/3 cup coarsely chopped pecans

1 1/2 cups Nutella

1 teaspoon ground cinnamon

1)  Combine yeast, 1 teaspoon sugar, and 1/2 cup warm water in a bowl until foamy, about 10 minutes.  

2)  Meanwhile, bring milk to a simmer in a 1 quart saucepan over medium heat; set aside.  Stir in

      remaining sugar, 4 tablespoons butter, and salt and stir into yeast mixture with vanilla, 2 eggs, and

      flour just until combined.  

3)  Transfer dough to a floured surface and knead until smooth and elastic, about 3 minutes.  Place in a

      greased bowl, cover with plastic wrap and let sit until the dough doubles in size, about 1 1/2 hours.

4)  Heat oven to 375 degrees. Melt the remaining butter in a 1 quart saucepan over medium heat.  Add

     brown sugar, stir until smooth, and pour into a 9 x 13 inch baking dish; sprinkle with the pecans.

5)  Transfer the dough to a floured surface and roll dough into a 15 x 20 inch rectangle. Spread the

     Nutella evenly over the dough, leaving a 1/2 inch border on one long side.  

6)  Beat remaining egg in a bowl and brush onto the clean border of the dough.  Roll the dough into a

     log towards the end brushed with the egg.  Trim ends and cut log into 30 minutes.  Transfer rounds

     cut side up to the baking dish, sprinkle with cinnamon and bake until golden, about 30 minutes.  

7)  Let cool slightly before serving.  Serve inverted onto plates and drizzle with syrup and nuts from the

     bottom of the baking dish.

Artisan Gouda & Prosciutto Bread

One of my culinary goals for 2013 is to bake more bread.  I'm not talking quick breads; rather yeasted doughs that, while they take more time to put together, are worth the effort.  To kick off this year's effort, I tested a bacon-cheese bread from the Noblepig.com blog.  As the recipe promised, the dough came together quickly and didn't require any kneading. I didn't even get to break out my trusty Kitchen Aid dough hook!  As usual, I was not able to find any cheddar cheese, so I swapped it out with an aged Gouda, achieving what I deem are with tasty results.  I also used prosciutto instead of bacon.  I diced it up then fried it until crispy before adding it to the dough along with the cheese.

The recipe produces two good sized loafs.  Because the dough can be refrigerated I baked one over the weekend then the other one later in the week.  It turns out that there is nothing better than a fresh baked loaf of bread on a weeknight (or weekday morning).

ARTISAN GOUDA & PROSCIUTTO BREAD

10 slices thick cut bacon or prosciutto, diced

8 ounces shredded aged Gouda cheese

2 tablespoons granulated yeast

3 cups lukewarm water

5 1/2 cups bread flour, plus more for dusting

1 1/2 tablespoons kosher salt

1 tablespoon butter

1 tablespoon yellow cornmeal

1)  Cook the bacon or prosciutto over medium heat until brown and crunchy. Place on a paper towel-
      lined plate to drain.  Set aside.

2)  Add the yeast to a large ceramic bowl.  Pour in the warm water and stir to combine with a wooden 

      spoon.  Add the flour and salt.  

3)  Mix with the wooden spoon until the flour and salt are fully wet.  Add the cheese and
      bacon/prosciutto to the dough and stir until fully combined.

4)  Cover the bowl with plastic wrap and set aside in a warm place to rise for at least 3 hours.  After 3

     hours place the dough in the refrigerator overnight.

5)  When ready to bake, place a metal baking pan on the bottom rack of the oven.  Fill it with water. 

      Preheat the oven to 450 degrees.  

6)  Meanwhile, butter the bottom of an 11 x 17 inch baking tray and sprinkle the cornmeal over the 

     butter to prevent the break from sticking.

7)  Divide the dough into two even loaves, shaping each into a ball.  Place on the baking tray, several

     inches apart.  Sprinkle the dough generously with flour.  (You can also bake one at a time, saving

     the dough in the refrigerator for another day).

8)  Let rest on the baking tray for 30 minutes.  Right before placing in the oven, score the top of the

      bread with an "x" or other decorative mark, cutting right through the dough.

9)  Bake for 30 minutes.  Remove from the oven and let cool 15 minutes before slicing.

Crispy Smashed Roasted Potatoes

I've been trying to make more interesting side dishes to accompany my entrees.  While I will spend hours perfecting the perfect main course, by the time I get to the side dishes, I seem to run out of momentum.  This recipe for a ridiculously easy potato dish is courtesy of Fine Cooking Magazine.  With only three ingredients and a little prior planning this dish comes together quickly.  (Plus smashing the potatoes is a lot of fun!). I served the potatoes with sour cream and chives to go along with grilled chicken.  I'm now thinking that I could easily dress the potatoes up for a more formal dinner or even serve them with a dipping sauce as a part of a buffet table.  Regardless of how I make them in the future, this dish is a keeper.

CRISPY SMASHED ROASTED POTATOES

12 to 15 baby red potatoes

2 3/4 teaspoons kosher salt

1/2 cup olive oil

Boil the potatoes:

1)  Put the potatoes in a large saucepan and cover with at least one inch of water.  Add 2 teaspoons of

     salt to the water.  Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes

     until they are completely tender and can easily be pierced with a skewer.  Make sure they are

     cooked through but don't over cook.  The total cooking time will be 30-35 minutes.

2)  While the potatoes are cooking, set up a double layer of clean dish towels on the counter top.  As
      the potatoes finish cooking, remove them individually from the water, and let them drain and sit for
      just a minute or two on the dishtowels.

Flatten and cool the potatoes:

3)  Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with

    the palm of your hand to flatten it a thickness of about 1/2 inch.  Repeat with all of the potatoes.

    Don't worry if some break apart a bit; you can still use them.

4)  Cover a large rimmed baking sheet with aluminum foil; place a piece of parchment on top of the 

     foil.  Transfer the flattened potatoes to the baking sheet and let them cool completely to room

     temperature.

Roast the potatoes:

5)  Heat the oven to 450 degrees.  Sprinkle the potatoes with about 3/4 teaspoon of salt and pour the

     olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and

     they are well coated on both sides.  Roast the potatoes until they are crispy and deep brown around

     the edges, about 30 to 40 minutes, turning over once gently with a spatula half way through

     cooking.

6)  Serve hot.

Pumpkin Soup With Spicy Pumpkin Seeds

Nothing says fall or winter more than pumpkin.  From pies to breads to soups, I love everything pumpkin. This creamy pumpkin soup from Williams-Sonoma's Soup of the Day makes the perfect light dinner when served with a salad and bread but works equally well as the first course of a dinner.   The pumpkin I used had a surprisingly large number of seeds; I cooked them all and ate the extra seeds as a snack for the rest of the week.  Even Sidney loved them!

PUMPKIN SOUP WITH SPICY PUMPKIN SEEDS

Serves 6

1 small pumpkin, peeled, seeded, and chopped

2 tablespoons olive oil

Salt and freshly ground pepper

3 tablespoons unsalted butter

1 yellow onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

4 cups low sodium chicken broth

FOR THE SPICY PUMPKIN SEEDS

1/2 cup pumpkin seeds, cleaned

1 teaspoon canola oil

Salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

Pinch of ground cinnamon

1)  Preheat the oven to 400 degrees.  Line a baking sheet with tin foil.  Toss the pumpkin with the oil,
     season with salt and pepper, and spread on the prepared baking sheet.  Roast the pumpkin until soft
     and caramelized, 30-35 minutes.

2)  In a large, heavy pot, warm the butte rover medium-high heat.  Add the onion and garlic and saute
     until translucent, about 5 minutes.  Add the cumin and coriander and cook for 1 minute.  Add the
     broth and the pumpkin and bring to a boil.  REduce the heat to low and simmer for 25 minutes.
     Remove from the heat and let cool slightly.

3)  Working in batches, puree the soup in a blender or food processor (or use a stick blender the way I
      do; this makes for speedier clean up).  Return to the pot and season with salt and pepper.

4)  To make the spicy pumpkin seeds, lower the oven temperature to 350 degrees and line a baking
     sheet with tin foil.  In a bowl toss the seeds with the oil.

5)  In another bowl combine 1 teaspoon salt, the cayenne, cumin, and cinnamon.  Add the pumpkin
     seeds to the spice mixture and stir to coat.  Spread the seeds in a single layer on the prepared baking
     sheet and bake, stirring once, until golden brown, 10-12 minutes.  Serve the soup garnished with the
     pumpkin seeds.

Slivovitz (Plum Brandy)

Gezuar!

Earlier this fall I came across a recipe for plum brandy in the Food Section of the Washington Post.  With only five simple ingredients, the recipe promised to produce a traditional Eastern European plum brandy. The kicker?  It had to sit for ninety days before it was ready to drink. Because plums happened to be plentiful here in Albania, decided to give this recipe a try.  For the first two weeks the brandy in the making did require minimal daily attention.  After that I put my jars on a shelf in the pantry and forgot about them.

Shortly after Christmas I dug them out and we sampled the results. Thanks in part to the inclusion of cinnamon sticks, the deep purple drink tasted like a boozy red hot candy.  Personally I found the brandy to be a bit too strong for my liking. Glenn, however, is a fan.

SLIVOVITZ

2 1/2 pounds purple plums

1 1/2 cups sugar

1 3-inch cinnamon stick

2 1-inch pieces lemon peel

4 cups vodka or Everclear grain alcohol; I used the Everclear

1)  Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one

      to make sure it's perfect. (Bruised fruit ferments too quickly.)

2)   Pack the fruit into the jar(s) and add the sugar, cinnamon stick and lemon peel. Pour in enough vodka or grain

       alcohol to cover the plums, and cap the jar securely.

3)  Every day for 2 weeks, invert the jar. It's a good idea to place the jar in a bowl, to contain any leakage, then pour the

      contents of the bowl back into the jar. At the end of 2 weeks, the sugar will have dissolved.

4)  Place the jar in a closet or other dark space for 90 days.

5)  Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles.

Step One; Day One

Day Three

Three months later and ready to drink

Gingered Beef Broth With Soba Noodles

This recipe has been adapted from the original one published in Williams- Sonoma's Soup of the Day. It caught my eye since I had been gifted with a very large quantity of soba noodles and was looking for a way to put a dent in my supply.  The fact that this soup is very easy to make is an added bonus.


The original recipe calls for the addition of bok choy into the broth.  In typical Albanian fashion I had spotted some earlier this week in one of the local grocery stores.  Upon my return, however, not only was there no bok choy to be had but no one in the store even knew what bok choy was.  (Such is life and grocery shopping in Albania).  The store did have Chinese or Napa cabbage so I used that as a substitute.

GINGERED BEEF BROTH WITH SOBA NOODLES

2 green onions

3 cups beef broth

2-inch piece fresh ginger, peeled and thinly sliced

1 large clove garlic, crushed

Salt

1 tablespoon canola oil

1 Chinese cabbage, cut into 1-inch chunks

1/4 lb thinly sliced white mushrooms

5 oz soba noodles

1 teaspoon soy sauce

Sriracha sauce for serving (optional)

1)  Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark

     green parts in a separate bowl.

Aromatics

2)  In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and pale

     green parts of the onion.  

3)  Bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 20 minutes.  Strain

     the liquid, discarding the solids, and return the broth to the pot.

Broth a steeping

4)  Season with salt and pepper and keep warm over low heat.

5)  In a frying pan over medium-high heat, warm the oil.  Add the Chinese cabbage and mushrooms

     and saute, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes.

     Set aside.

A double dose of veggies

6)  Return the broth to a boil and add the soba noodles. Cook, stirring occasionally, for 4 minutes.  Add

     the Chinese cabbage, mushrooms, and soy sauce an stir to combine.

7)  Serve, garnished with the dark green onion slices.  Pass the hot sauce at the table, if using.

Bacon and Beer Macaroni & Cheese

On blustery winter days like today, there is nothing like a hot dinner filled with comfort foods.  For me, the ultimate comfort food is homemade macaroni and cheese.  There isn't any of the yellow boxed stuff served at our house; rather noodles are mixed with a rich sauce comprised of whichever cheeses I have on hand.  Bake it in the oven for a half hour or so and you end up with a rich and creamy cheesy goodness that hits the spot.

This recipe was inspired by one I found on the From Away food blog. Originally made with brown ale and cheddar cheese, I adapted the recipe based on the ingredients I had on hand.  Korce e Ze, a local dark beer was substituted for the recommended brown ale and not being able to find real cheddar cheese in Albania I used a mixture of provolone, Gouda, and Swiss.  The original recipe called for 4 full cups of half and half cream. Again, not being able to find half and half I used whole milk and still received the creamy results I desired.  In the future, I'd like to try this with cheddar and pepper jack combination.  I think this would create a complex and rich dish.  Even without these ingredients the consensus was that this version of mac and cheese was pretty darn tasty.

BACON AND BEER MACARONI & CHEESE

6 tablespoons unsalted butter, divided plus more for the dish

4 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces

1/2 pound bacon

4 cups whole milk

12 ounces dark beer

1/2 cup all purpose flour

1 small can chopped jalapenos

1 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon black pepper

1/2 teaspoon paprika

4 cups cheese of your choice, shredded and divided

1 cup penne, ziti or similar sized pasta

1)  Preheat the oven to 375 degrees.  Butter a 3 quart casserole dish; set aside.

2)  Place the bread in a medium bowl.  In a small saucepan over medium heat, melt 2 tablespoons

     butter.  Pour the butter into the bowl with the bread and toss.  Set the breadcrumbs aside.

3)  Dice the raw bacon and add to a large fry pan.  Cook over medium heat, stirring often, until the

     bacon is brown and crisp.  Using a slotted spoon, transfer cooked bacon to paper towels to drain.

     Drain all but 1-2 tablespoons of bacon grease from the pan, leaving all of the brown crispy bits.

4)  Heat the milk and beer in a separate saucepan over medium heat.

5)  Add the remaining 4 tablespoons of butter to the rendered bacon fat and allow to melt.  When the

      butter bubbles, whisk in the flour, scraping the bottom of the pan to release the brown crispy bits

      and stir until combined with no lumps remaining, approximately 1 minute.

6)  While whisking, slowly pour in the hot milk and beer mixture.  Continue cooking, whisking

      constantly, until the mixture bubbles and becomes thick.  Remove the pan from the heat.  Stir in the

      salt, nutmeg, black pepper, jalapenos, 3 1/2 cups cheese, and cooked bacon.  Set cheese sauce

      aside.

7)  Fill a large saucepan with water; bring to a boil.  Add the pasta and cook 2 to 3 minutes less than the

     manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone.  

8)  Transfer the past to a colander, rinse under cold running water and drain well.

9)  Stir the pasta into the reserved cheese sauce.  Pour the mixture into the prepared dish.  Sprinkle with

     remaining 1/2 cup of cheese, bread crumbs, and paprika.

10)  Bake until browned on top, about 30 minutes.  Transfer to a wire rack to cool for 5 minutes.  Serve

       hot.

Beef and Red Wine Stew

Beef stew is the ultimate cold weather comfort food.  This recipe comes together quickly.  I often start a batch in the early afternoon and let it simmer all day until dinnertime.  It tastes even better when reheated the next day.

BEEF AND RED WINE STEW

1 tablespoon oil oil

2 pounds stew beef

2 large onions, diced

5 cloves garlic, minced

1 1/2 cups cubed baby red potatoes, scrubbed with peels still intact

1 1/2 cups cubed sweet potatoes

1 1/2 cups chopped carrots

32 ounces low sodium beef broth

1 cup dry red wine

2 tablespoons dried thyme

2 dried bay leaves

1/2 teaspoon fresh ground black pepper

1/4 tsp kosher salt

1)  Place the olive oil in a large Dutch oven over medium high heat.  When the oil shimmers add the

     beef and sear on all sides until evenly browned.  Add the onions and garlic and cook until softened,

     5-7 minutes.

Beef, onions, and garlic cooking

2)   Add the red potatoes, sweet potatoes, carrots, herbs, salt and pepper to the meat mixture.  Mix to
       combine.

Vegetables and spices ready for the pot

3)  Add all of the beef broth and the red wine.  Bring to a boil; reduce heat to low and cover.

"Stewing"

4)  Continue to cook over low heat for 1 to 1 1/2 hours stirring occasionally.  Taste and add more salt
      and pepper if needed.

Potato Pancakes With Rosemary Infused Pears

The most memorable meal during our recent trip to Bavaria was an impromptu lunch eaten on the top of the Zugspitze.  We had taken shelter from the snow squall in a glass walled cafe and ordered off of a poorly translated menu.  Much to my delight this is what the waitress brought to our table:

My inspiration eaten at the top of the Zugspitze

The potato pancake was light and crispy and smothered in melted Gruyere cheese.  The sauteed pears that accompanied the pancake had been infused with fresh rosemary.  I immediately began to think about how I could recreated this dish at home.  Although it isn't exactly the same, my resulting dish was just as tasty.  To appease my meat loving family I served this with some leftover spiral cut ham that I fried in a bit of olive oil.  I also reheated the previous night's Swiss cheese fondue and served a dollop of the melted cheese on top of the pancakes.  Served with a sparkling white wine, the resulting meal was a perfect light dinner.

POTATO PANCAKES WITH ROSEMARY INFUSED PEARS

For the pears:

4 large ripe (but not too soft) pears
3 large sprigs fresh rosemary
3 or more tablespoons apple or pear juice, or water
Pinch of salt
Pinch of nutmeg

1)  Peel, core, and slice the pears.

2)  Place in a medium, heavy bottomed saucepan
     with two tablespoons of juice or water.  Add
     the rosemary and salt.

3)  Cover the pot and cook over medium heat
      until the pears are fork tender --or cooked to
      your likeness.  Watch the pot carefully, adding more liquid as necessary to

      keep the fruit moist.

4)  When done, remove the rosemary sprigs from the pan.  Sprinkle with the nutmeg.


For the latkes:

1 lb potatoes

3 tablespoons olive oil
Salt and pepper to taste

1)  Using the largest holes of a box grater, shred the potatoes
      into a large bowl.

2)  Add the salt and pepper, toss to combine, and let the
     potatoes sit for 5 minutes.

3)  Using your hands, squeeze all of the liquid from the
      potatoes.

4)  Heat the oil in a large non-stick or cast iron skillet.

5)  Once the oil is shimmering, drip the potato mixture by large
      handfuls into the oil.  Quickly spread the potato mixture to
      form a flat pancake.

6)  Cook for 10-12 minutes or until the potatoes are crisp and
      brown.  Adjust the heat to make sure the potatoes don't cook too quickly.   Using a spatula,
      flip the pancakes over and continue to cook for an additional 6-8 minutes.

Side two is cooking

7)  Remove from the pan and place on a wire rack in a 250 degree oven until all of the pancakes have
      been cooked.

My version

Italian Meatballs

Meatballs

To finally fulfill my Christmas promise to Sidney I cooked up a batch of meatballs this past weekend.  Not being able to find any ground meat that I liked in the local stores, I purchased whole portions of veal and pork and ground my own.  Yes, I finally broke out the Kitchen Aid meat grinder attachment Glenn gave me for my first birthday in Albania (isn't he romantic?!?) and made my own ground meat. I don't know why I waited so long.  Not only was it easy but the quality of the meat was so much higher.  It looks like the meat grinder will be getting a workout in 2013.

ITALIAN STYLE MEATBALLS

1/4 cup fresh bread crumbs

1/4 cup whole milk

1/2 lb ground veal

1/2 lb ground pork

1 egg, slightly beaten

1/2 cup fresh grated Parmesan cheese

1 small onion, minced

3 cloves garlic, minced

1 pinch ground nutmeg

1 pinch ground cloves

1 tsp dried marjoram leaves

Salt and pepper to taste

Olive oil as needed for frying

1)  Combine bread crumbs and milk in a small bowl.  Set aside.

Breaking out the meat grinder for the first time

2)  In a large bowl combine veal, pork, egg, Parmesan cheese, onion, garlic, and spices.  Add the bread

      and milk mixture.  Season with salt and pepper.

Everything goes into the bowl

3)  Using your hands, knead the mixture until all of the ingredients are well combined.

Some therapeutic mixing going on

4)  Using your hands, form 1-inch sized balls.  Place on a tray or baking sheet until ready to fry.

Ready to cook

5)   Heat 1/4 inch of olive oil in a large skillet over medium-high heat.  

6)  Once the oil is shimmering add the meatballs, in batches, to the oil.  After 2-3 minutes, turn the

      meatballs over so that they brown on all sides.

Frying to a golden brown

7)  Remove the meatballs from the oil and drain on paper towel lined plates.  

8)  Continue frying the meatballs until they have all been browned.

9)  Preheat an oven to 375 degrees.  

10)  Place the meatballs on a rimmed baking sheet.  Bake for 20 minute until hot and cooked through.

Yields:  50 1-inch meatballs

The meatballs can be served with a tomato sauce over pasta, with ketchup (Sidney's preferred method) or as is.

Because one can not survive on meatballs alone, I served
these with risotto and steamed spinach