Sunday, August 14, 2011

Italian Sausages with Braised Cabbage and Potatoes

I love comfort foods. Then again, I think everyone does. But I also think everyone has a different idea of comfort food. For some, it's mac and cheese; for others, it's their mom's chicken noodle soup. For me, it's Czech food.

Roast pork, dumplings, sauerkraut, potatoes, braised cabbages, caraway, and chicken paprika. Those are my favorite dishes to eat. I especially love braised cabbage and potatoes. It's such an easy dish to make and it surprisingly doesn't take too long.

This dish is great for fall and winter since it's more of a stick to your ribs kind of dish, but if you have been having the kind of weather we have been having where I am, it's perfect for a cloudy, grey day anytime of year.



Italian Sausages with Braised Cabbage and Potatoes
Serves 4

4 Italian sausages, mild or spicy
Vegetable oil
1 head savoy cabbage, halved, cored and each half cut into 3 wedges
2 potatoes, quartered
1 tbsp caraway seeds
1/2 to 1 c. chicken stock
salt and pepper
butter

1. Preheat oven to 350 F. Heat vegetable oil in a large dutch oven over med-high heat. Brown sausages for 2 min per side. Add in potatoes, then layer cabbage wedges on top of potatoes and sausages. Sprinkle caraway seeds over mixture. Pour enough chicken stock to just cover the bottom of pan by 1/2 in of liquid. Cover and put in oven.
2. Braise in the oven for 25 minutes, tossing and adding more chicken stock after 15 minutes. You will know it's done by sticking a fork in the potatoes. If the fork goes easily into the potato, it's done. 
3. Sprinkle with salt and pepper and serve with butter for the potatoes.

Enjoy!






   

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Wednesday, August 10, 2011

Clam and Corn Fritters


Here is the recipe, as requested by my coworkers:


 Clam and Corn Fritters
makes roughly 2 dozen

1 10z can whole clams, rinsed and patted dry
1 ear corn, kernels removed
1 red bell pepper, diced
2 green onions, sliced
2 eggs, lightly beaten
¾ c. milk
¾ c. flour
salt
pepper
vegetable or peanut oil

spicy sour cream sauce:
½ c. sour cream
½ c. plain yogurt
cayenne pepper, to taste

1. In a large bowl, mix together clams, corn kernels, bell pepper and green onions. Mix in eggs and milk, then add flour. Mix until just blended.
2. To make spicy sour cream sauce, mix all ingredients together. Let stand until ready to use.
3. Heat ½ in. of oil in a large Dutch oven to 360 F, using a candy thermometer. When oil has reached 360 F, drop rounded tablespoons of clam mixture into oil, 3 or 4 at a time. Let fry on one side for a minute to a minute and a half, then flip and fry on the other side for the same amount of time. Remove from oil and let drain on paper towels. Repeat until mixture has been all used up. If needed, add more oil to pan, but let heat back up to 360 before resuming frying. Serve with the sour cream sauce.

Enjoy!






   

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