Kotlety

Kotlety are essentially large meatballs that are flattened, resembling a hamburger in size and shape.  My mother served these all the time when I was growing up.  Clearly, this is a recipe that was meant to stretch the meat.  Kotlety can be frozen. This is comfort food that tastes even better as left-overs.  Fried, of course.

Pronunciation:  Coat-let-i with the “i” pronounced like the “i” in “ick.”

2 lbs. ground round
2 large eggs
2 onions, diced
1 tablespoon salt
1 teaspoon black pepper
10" length of French bread, torn into bits
1 cup of milk
Bread crumbs (coarse preferred)
Butter
Olive oil

Melt 3 tablespoons of butter in a large skillet. Add onions and cover. Cook for 20 minutes over a low heat, stirring occasionally.  After the onions are translucent, remove the cover and increase the heat to medium.  Continue to cook, allowing the onions to caramelize.  Stir often to prevent them from burning.  The entire process will take 30 minutes.  (note: you can skip caramelizing if you wish, but I think it adds a nice flavor).

Tear the bread, with crust, into small pieces.  i.e. about 1” in size.  Soak in one cup of milk.  Mix the meat, soaked bread, eggs, onions, salt and pepper in a large bowl.  Fashion balls that are about 1.5” in diameter.  Roll in breadcrumbs and press to flatten.

Add 1 tablespoon butter and 2 tablespoons of olive oil to the skillet.  Arrange the Kotlety in one layer and brown.  Turn and brown the other side. Add 2-3 tablespoons of water, cover, reduce heat to minimum (simmer).  Cook for 30-40 minutes. 

You can prepare a simple gravy from the pan juices.  Just add some water, salt, pepper, a bit of vegetable bullion and some flour. 

Note: If you prefer, you can bake the raw Kotlety in the oven.  45 minutes at 350 degrees F., covered.

Omelet

As simple as scrambled eggs, but better organized and ready to accept almost anything as a filling to prevent it from getting boring.  The beauty is that the basic omelet can be served without anything but a piece of toast.

Precook any fillings (except cheese) because when added as a filling, they will not cook at all and cold fillings would barely warm up.  Avoid crunchy things; somehow, they just don’t go well with an omelet.  Some cheese and diced ham  is classic, but generally, don’t go overboard with quantities.

Instructions for an omelet for one:

2 eggs
2 tablespoons water
2 teaspoons butter
pinch of salt
2 pinches of ground black pepper

Beat the eggs, water, salt and pepper in a bowl. Add the butter to a large seasoned skillet or nonstick pan and melt over medium-high heat.  As soon as the butter is melted, spread to evenly coat the bottom of skillet; add the eggs.  Grab the handle and swirl the eggs around so they cover the skillet evenly. Allow to cook until the eggs are set (i.e. not runny).  If you have a filling, add it at this point, over the middle third of the omelet.  Using a spatula, carefully turn the remain two thirds of the omelet over the middle third.  Turn of the heat and allow to sit for several minutes before serving on a hot plate.

Double the ingredients if preparing for two.

Note:  Experiment with the temperature. The goal is to deliver an omelet that is yellow; show no traces of caramelizing. i.e. not browned in any way. This can be more difficult than it sounds!

Magnolia Hotel Home Made Yogurt

Our friend Maria Jordan owns a small boutique hotel in Buenos Aires.  The breakfast she serves is outstanding and one of our favorite things is her home made yogurt.  She serves them in small glass jars.  We found similar jars (see photo) at the local grocery store (in Buenos Aires) and hauled them home.

About ten 3/4 cup servings.
8 cups milk (2% is fine) (do NOT use ultra pasturized milk)
¼ C. sugar (optional; but we add it)
1 T. vanilla (optional)
Buy a small container of plain yogurt to use as starter .
Bring milk to a simmer, over low heat so it doesn’t scorch the bottom of the pan. Allow to cool, but still hot (about 15-20 min.).  i.e. not so hot that you can’t put your finger in. Remove the “skin” that had formed on the top of the milk with a spoon and discard.
In a small bowl, pour off about a cup of the hot milk into a small deep bowl and mix in the plain yogurt. Stir in the sugar and vanilla. Pour this back into the plain warm milk and stir it all together. Pour into small clean, dry jars with lids (or a larger glass jar). Place into an unheated oven, or any place that would not have any drafts - it doesn’t need to be warm, just not cold. Leave for 6 to 8 house; but as much as 10-12 hours, if you want to leave over night. Then refrigerate for up to 10 days.
Note:  Our favorite way to eat our yogurt is to mix it with home made granola (see that recipe), ground flax seed and blueberries or other fruit.

Frontier Stew

During our recent trip to Albuquerque, MN to help Natalie find an apartment, we managed a day trip to Bandolier, Sante Fe and Taos.  The destination was really Taos, so that I could introduce Carolyn and Natalie to Michael’s Kitchen and Bakery, and, more importantly, to introduce them to the tamale plate.  It had been at least 15 years since I was last there, but it proved to be as good as I remember (except they now add shredded lettuce, which is an unnecessary garnish).  The very next day we had lunch at the Frontier Restaurant, in Albuqwerky.  I ordered a sampler plate and discovered that the enchilada was covered in the same, delicious gravy as the tamales at Michaels.  Except the call the gravy, “the stew.”  An internet search turned up the recipe and I made it for Natalie, Julia and Carolyn this evening.  The stew was served over home made refried beans (see recipe) and tamales from Costco, accompanied by a Lime Greem Salad.  I only wish I had remembered to wear one of my cowboy hats!

1 lb ground pork 
1 medium onion, chopped 
3 large cloves garlic, minced 
1 tablespoon oil, for frying 
3 tablespoons flour 
1 generous cup diced potatoes 
1/2 to 1 cup chopped green chile, to taste 
1 quart chicken stock 
salt and pepper to taste

1. Heat oil in a large skillet over medium-high heat. Add ground pork and chopped onion, breaking apart pork into small pieces. When pork is no longer pink and onions are translucent, add garlic and cook for a minute or so. Sprinkle with salt, pepper and 1 tablespoon of flour; stir to combine.

2. Add potatoes, the green chiles, and chicken stock. Bring to boil and reduce to a simmer. Cook, covered, until potatoes are just tender, 20-30 minutes.

Note 1:  Each batch of green chiles is different in both flavor and heat.  Test the chiles by tasting before beginning to cook.  The chiles I used had no heat at all, so I added one medium jalapeno to give the dish a bit of heat.

Note 2:  The Frontier Restaurant uses Hatch chiles, which I could not get.  I used a mild green chile that looks like a Hatch chile.

Frijoles Refritos (Refried Beans)

Refried beans are not actually refried at all. In fact, they are not actually “fried.”  They are simply cooked twice.  Once in water and once again in a pan.

This recipe is assembled from information gathered from numerous recipes I found on the internet, inspired by our recent trip with Natalie to Albuquerque.  I made these with the “stew” that is served at the Frontier Restaurant in Albuquerque, which was miraculously published on the internet.  The beans were served along with tamales from Costco, drowning in the stew, with a Lime Green Salad on the other half of the plate.  jb 6-22-11

2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1 lb. bacon, fried crisp and crumbled
1/4 cup chicken stock (or water)
½ teaspoon Liquid Smoke (optional, but recommended)
1 tablespoon Chipotle chili powder (optional)
2 teaspoons salt
Monterrey Jack (or queso blanco), shredded
Diced scallions, as a garnish

Crisp fry bacon, cool and crumble. Set aside, but reserve rendered drippings (if not using a microwave).

Inspect the beans, removing any small stones, twigs, or ugly beans. Place the dry beans into a pot with 3 quarts of water. Lower heat to simmer, cover, and cook for about 2 1/2 hours, stirring occasionally. The cooking time will vary depending on the beans. Older beans take longer than newer ones. The beans are done when they are soft and the skin is just beginning to break open.

Remove from heat and strain from the cooking water. Allow to cool to handling temperature. Stir in crumbled bacon bits, in batches, and smash the beans with a potato masher. I prefer to leave some beans whole, to add some texture. Some people strain the beans to remove the skins

Add enough reserved bacon drippings to lightly cover bottom of skillet and heat over medium high heat. Add spoonfuls of mashed beans to fill pan. Stir and cook. You don't want to cook until a crust forms but nearly. Add a bit of water, if necessary. Repeat until all beans are done.

Top with shredded cheese and diced scallions. Serve hot. Ideally, serve with Frontier Stew.

A meal: Smear the beans on to a warm corn tortilla, sprinkle with cheese and onion. Roll it up and enjoy.

Rapee Morv Andelle

– a Julia Childs recipe

A gratin of Shredded Potatoes with Ham, Eggs and Onions -  Serves 4

Tom brought this dish prepared, ready for baking, to Killasonna Lodge for our 2011 Memorial Day Weekend.  It’s a keeper.

Preheat oven to 375 degrees F.

½ cup finely minced onions
2T olive oil
2T butter + 2T butter + more butter
2 cups (12 oz) finely diced cooked ham
4 eggs
4 cloves crushed garlic
2T minced parsley and/or chives and chervil
2/3 cup (3 oz) grated Swiss cheese
4T whipping cream, light cream or milk
Pinch of pepper
¼ teaspoon salt

Cook the onions slowly in the oil and 2 tablespoons butter for 5 minutes or so, until tender but not browned.

Raise the heat slightly, stir in ham, and cook a moment more.

Beat the eggs in a mixing bowl with the garlic, herbs, cheese, cream or milk, and seasonings.  The blend in the ham and onions.

Peel the potatoes and grate them, using large holes of grater.  A handful at a time, squeeze out their water.  Stir potatoes into egg mixture.  Check seasoning.  (May be prepared ahead to this point.)

Heat 2 tablespoons butter in the baking dish (or skillet). When foaming, pour in the potato and egg mixture.  Dot with butter.  Set in upper third of a preheated oven and bake for 30 to 40 minutes, or until top is nicely browned.  Serve directly from the dish or skillet.

Black Bean Soup

1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
7 – 8 cloves garlic, finely chopped or squeezed
1 pound (2 cups) black beans
5 cups water
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon chili powder
2 Knorr’s vegetable bullions
2 tablespoons parsley
1 teaspoon ground black pepper
Juice of 1/2 lemon

Open the package and spread the beans out on a cookie sheet.  Inspect them and remove any stones, ugly beans or foreign material.  Then rinse the beans in cold water.

Boil the beans in 5 cups of water for 2-3 minutes.  Turn off the heat and let them soak for 1 hour, covered.  (Alternative:  Soak the beans in cold water overnight, discard the water and use fresh water to cook the beans.)

Heat the oil in a skillet. Sauté the onions over moderate heat for 6-8 minutes.  Add the garlic and continue to sauté an additional 8-9 minutes, turning occasionally, until the onions are somewhat caramelized.

Heat up the beans, add the onions and add all the remaining ingredients.  Add water (if needed) and bring to a simmer.  Simmer for 2 hours, covered, stirring every 30 minutes.

Using a potato masher, press the beans two or three times to break some of them up.  (Note:  The object is to thicken the liquid base of the soup, not to mash all the beans). Cover and simmer gently for an additional 10 minutes.

Serves 6 to 8.