High Tea with Mom

What is this?

When Mom was looking through some old boxes she brought out a very old cookbook. The front and back covers were missing as was the spine. It was impossible to locate the name or publisher of the cookbook as the front pages were also missing. I could only guess that it was very old because if you wanted to make chicken dinner the recipe said to go outside and catch the chicken of your choice. You can only imagine what you would do next to get that chicken dinner moving forward. 

Egg Salad Layer 

While thumbing through the book I came across a black and white picture of something that looked like a cake called “Pirate’s Treasure Sandwich Loaf.” I did not find a recipe in the book for it, however. The picture sparked a memory of Mom making a similar, if not the same loaf. I immediately called her and described the picture. Much to my amazement, Mom immediately knew what I was talking about. I did some research and found many recipes for similar loaves called ribbon sandwiches.

Egg Salad Sandwich Layer 2

Mom said that she would often bring this sandwich loaf to bridal and baby showers.  She became noted for making this sandwich loaf. Did I mention that my Mom was an artist? She could decorate these sandwich cakes that made them look like real cake. People were often amazed to find out that the finger sandwiches from the loaf were not sweet at all, and in fact were savory. 

Add some lettuce 

You’re probably wondering by now exactly what a Pirate’s Treasure Sandwich Loaf is. So did I. Mom said that you get a unsliced loaf of bread from the bakery and have them cut off all of the crust until you have a rectangular crust-less loaf of bread which you cut into thin lengthwise slices. The fillings for the “Pirate’s Treasure Sandwich Loaf” can be almost anything that you can think of. 

Add a layer of tomato

The consistency of the fillings has to be such that it will stay in place when you slice it. The filling can be Egg salad, Tuna salad, Chicken salad, or any other thing that you can think of. Tomato slices are tricky because they tend to slip out when cutting the loaf later. You can cut the slices into quarters and place them on. 

Add top layer and frost

When you create the “Pirate’s Treasure Sandwich Loaf,” you build the layers carefully by taste and the number of layers is really dependent on how old the bread is (day-old works best), the actual density of the bread, and how good you are at cutting the layers. It is very similar to making a torte cake.

Serve Finger Sandwich

So if you’re like me, I just had to try it. Armed with the basic concept, off to the retro kitchen I went to recreate a classic. It really is worth the effort. I would wager a guess that none of your friends or family have ever heard of it, or tasted it. When you are finished and before you cut it into finger sandwich slices or squares, it will look just like a frosted cake. My kids opened the refrigerator and asked, “What kind of cake is this?”

Olive topped loaf

So if you’re in the mood to make this and/or need other filling choices go to the Internet and search Treasure Loaf, High Tea, Ribbon or Finger Sandwiches. Enjoy! 

Decorate it your way

The number of possible fillings are endless. Shrimp salad, tuna salad, chicken salad, ham salad, two different cheese layers, peanut butter and jelly covered in marshmallow fluff. 

LOW COUNTRY BOIL

Towards the end of May, in the Midwest it is the official start of BBQ season. Once the twigs, leaves and  branches are cleaned up, and the lawn is mowed, it's time to bring out the BBQ grills, the lawn furniture and give them a good cleaning. Once all of that is done the fun part begins. What to put on that grill?  I am fortunate to have a gas grill and a Weber charcoal kettle, and if needed a propane turkey fryer. I prefer using the Weber charcoal grill because I learned to cook on one. The gas grill is simply an extension of the kitchen oven. The backyard barbecue is where I can hold my own with the best of them. 

Always on the lookout for something new, or in this case retro, the Low Country Boil was something that I heard about for many years but never tried before. The Low Country Boil is a one pot meal that can feed a few, or a crowd if needed. Having a large propane turkey fryer on hand makes this a quick, and easy, no-brainer for feeding a large group of people. My brother Bob, who lives in the Memphis area suggested that I try his version of this recipe. this recipe.

The true origin of the Low Country Boil, like many recipes is often contested. The low country includes the coastal regions of South Carolina and Georgia. The ingredients are simple and generally include a 3 oz. box of Crab Boil seasoning (Old Bay or Zararains), 1 pound smoked sausages cut into 1-2” pieces, corn on the cobb 4 ears broken in half and finally ¾ pound jumbo shrimp that has been deveined and left in the shell. Then there are many recipes where baby red potatoes (8) are added to the mix.

I decided to make it for Memorial Day. When I mentioned what this was to my siblings, it was not well received. We were going to my sister and brother-in-law's house for BBQ chicken and country ribs. If it's BBQ I'm down with it, anywhere, anytime. I decided to make the Low Country Boil the day before the holiday for my wife and I. Of course it rained all day so we were forced to take it indoors and cook on the stove. I went to the store and purchased corn on the cobb, jumbo shrimp deveined and in the shell and baby new potatoes. Since I love the taste of fresh Andouille sausage, I substituted these for the smoked sausage. That meant that I had to cook the sausages first. 

Bother Bob said to go to the grocery store and ask for the cardboard trays that 24 can beer or soda come in. Line them with aluminum foil and finally newspapers. These prepared boxes are actually your individual serving trays.

The next step in to get your water going. The best way to determine how much water you will need is to put all of your prepared ingredients into the pot that you will be cooking in. We used our 8 quart steamer with a basket. Fill the pot with water so that your ingredients are covered. Remove the ingredients and drain them back into the pot and set to the side until needed. To the water add the salt. Bring the salted water to a boil.

Add the crab boil spice packet to the boiling water (leave the spices in the packet), followed by the washed and scrubbed new potatoes. If the potatoes are large cut them into quarters. Cover the pot and when the water returns to a boil, reduce heat and simmer for 10 minutes

Next add the sausages cut into pieces. Cook for an additional 10 minutes and then add the corn on the cob that have been cut in half and allowed to return to boil. Reduce heat and simmer for 10 more minutes.Turn off the heat and add the shrimp. Cover the pot and wait 10 more minutes. Have a serving box, or multiple boxes lined with foil and newspaper, or parchment paper ready. Drain and dump the potatoes, corn, sausages and shrimp into the prepared boxes and enjoy. Season to taste.For condiments have salt, pepper, butter for the corn, and cocktail sauce for the shrimp on hand.

One final note: The next time I make this, finances permitting, I just might throw in a couple of king crab legs and a 5-6oz lobster tail or two. This one pot meal could even be done in a crock pot if you want. 

Eggs In The Nest

If you're looking for a break from German food, then today is you're lucky day. In our family one of our favorite breakfast meals had to Eggs-In-The Nest. This was one of Moms specialties when we were growing up. This awesome breakfast is what I would call comfort food. In my wife's family they call it Eggs-In-A-Frame. This breakfast dish is called by so many other names as well. Whatever you call it, it is good.

So how do you make Eggs-In-The Nest? I'm glad you asked. I grew up using white bread, however this recipe works great with whole wheat, rye, or any other bread for that matter. You're going to need a 2-1/4 inch cutter of some type. I use a jar that is the perfect size. Cut a hole in the center of each slice of bread, reserving the bread circles to serve with the nest eggs. Spread softened butter, margarine, or any other butter substitute on each side of the bread and circles and put them into a hot pan. Add a small dab of butter to the hole of each bread slice and drop an egg into each one. 

Cook the egg on the first side until the egg begins to set. Lift the corner of the bread and when it's golden brown on the first side flip it over and then flip the bread circles. They should be golden as well.

Cook the second side until it is also golden on the bottom as well. If you like your eggs less cooked take it off earlier. If you like to cheese on your eggs dd it to the nest eggs as soon as you flip from side one to side two. To make the cheese melt quickly place a cover on the pan. Any kind of  melting cheese will work here.  

Finally when the cheese melts place the toasted bread circles on top of the nest eggs and serve.

The real beauty of Eggs-In-The Nest is that it is a one pan meal. No need to take out the toaster for this treat. In our house Eggs-In-The Nest is one of the most requested birthday breakfasts that we make.
 Enjoy

Potato Pancakes - Kartoffelpuffer

Potato Pancakes

I was fortunate to grow up with a neighbor with Polish roots, who made the best potato pancakes that I ever tasted. When my mother had a craving for potato pancakes she would tell him and he would make them for us. My Mom tried several times to get his recipe but he would not give it up. When he made them and brought us a platter, Mom would get some Polish Sausage, applesauce, sour cream and butter out and we would enjoy them as long as they lasted. Unfortunately they didn't last very long in our house, so you had to grab yours allotment while you could. 

Fortunately my wife made some pretty good potato pancakes as well. Like Kartoffelklösse, you have to work quickly or they will turn dark very soon after being peeled, or grated. To make them as close to white as possible, once they are peeled place them into cold water until needed. Once you are done peeling the potatoes, grate them on a hand grater, or a food processor. Place the grated potatoes into a pot and rinse them with very cold water. Keep rinsing until all of the starch is washed out of them. You will know because the water with the grated potatoes will be clear. All of the water must be squeezed out of the grated potatoes. 

You have to measure out some flour, add some dry ingredients, chopped onions, eggs, parsley, and finally the dry grated potatoes. Mixing them well, you just have to wait for the fat to heat up on the skillet before adding your potato pancake batter using a ladle. Fry one side until golden brown, flip over and fry the second side until done. Don't press down on the pancake to compress it. In out family potato pancakes are served with lots of butter and a choice of applesauce, or sour cream.

Enjoy!     

When you can't have Kartoffelklösse then what? Spätzle!

Making Spätzle!

There are many ways to spell Spaetzle (spätzle, käesspätzle, kässpätzle,) however you spell it, these dumplings are very German in origin. In our family Spätzle was something that we made in our house, when we weren’t going to Grandma’s to have Kartoffelklösse. Since we had no idea how to make it, we resorted to buying the boxed (Maggi) brand. I can honestly say that the Spätzle in a box is actually good in a pinch. It just isn’t as good as homemade. Is anything?

Spätzle is Germany's answer to Italian Gnocchi, and Polish Kluski. What do you serve it with? Sauerbraten, Rouladen, mixed with string green beans, or Käesspätzle (more on this to follow).

Pure White Kartoffelklösse

Pure White Kartoffelklösse

Can you make pure white Kartoffelklösse every time? Maybe if you were in an oxygen free environment like outer space it might be possible. I would love to be proven wrong, but I really don't think that it is possible to write a recipe for making pure white Kartoffelklösse every time without the addition of some chemical additives or anti-oxidants. Every now and then you get lucky and you end up with off-white or antique white Kartoffelklösse. My sister swears that she can do it every  time by adding ice, lemon juice and using only stainless steel cooking pans. I have tried her recipe and can't make it happen. I have been told that adding vinegar will do it and boiling milk will do it. If anyone knows how do guarantee a perfect white klösse every time please let me know.   

Because of the time involved making Kartoffelklösse, often people use the less time consuming.recipe make them. That method has a recipe using flour mixed with the potatoes, eggs and often nutmeg, chives or onions.The use of buttered croutons is also not universal.This type is more Bavarian influenced and similar in some ways to the boxed Kartoffelklösse mix versions. This type is often served  in  local German or Bavarian restaurants that I've been to. If anyone has a great recipe for this type of Kartoffelklösse please send it to me.
Like most German foods I have found that there are so many recipes that change from region to region and often even in the same family.
Please submit any of your family recipes by email, or post.  
     

My Thüringer Klőbe Press finally arrived last night

Klőbe Press

I laid down to take a small rest break and when I woke up my wife told me that my neighbor called and said that a package arrived for me from his brother-in-law in Germany. I immediately knew what it was. After over 30 years my search for the mythical Kartoffelklösse machine was over. It also came with instructions, both written in German. So I sent these to my cousin in Germany to see if he could translate for me. Anyone reading this blog who has a copy of Rosetta Stone for learning German and wants to part with it, send me an email so I can learn this language once and for all.

If only I had a time machine portal, I would transport myself and the Klőbe Press back to my Grandmother’s small kitchen on a cold winter Sunday morning to help her make Kartoffelklösse. I am sure she would have been thrilled. If this had arrived a month earlier, I could have gone head to head against the professional juicer making Kartoffelklösse.

I can almost taste it now. Close your eyes for a moment and imaging walking into my grandmother's apartment building and smelling buttered bread croutons, Schweinebraten (pork roast), Rotkohl (red cabbage), Sauerbraten, Spinat (spinach), and the star of the show Kartoffelklösse and gravy.

One of the biggest obstacles when making Kartoffelklösse is keeping them from turning gray. This is caused by oxidation and is normal. As I said before, the color has no effect on the taste. My sister swears that stainless steel cookware, ice, ice cold water and lemon juice is the best answer. I have tried this method but sooner or later they begin changing color. It should also be noted that left-over  Kartoffelklösse the next morning are dark gray, on the verge of turning black. Sliced and cooked in butter they soon turn back to white. Go figure! Once you've tried left-over Kartoffelklösse with eggs for breakfast you'll never be satisfied with hash browns again. During my research a combination of vinegar and a small amount of citric acid is suppose to do the trick. I want this to be as natural as possible and not effect or change the taste. If anyone reading this has the answer please let me know.  

Pan fried Kartoffelklösse slices