Oregon Schupfnudel?

Last December, on a detour from our Italy trip, Read and I spent a couple days in Innsbruck, Austria. Compared to Italy it was cold, snowy, and characteristically tidy. 

Innsbruck. It was really a shame that neither one of us knows how to downhill ski...or snowboard

The first night we walked around Innsbruck’s Christmas street fair, which was awesome. The air was chilly, christmas music was playing, and everyone was selling hot spiced wine. We passed a popular stand selling something out of a big kettle – and on a whim we bought a bowl. OH MAN. So good. It was everything I like about German potato salad – vinegary dressing, bacon, mustard seeds – but with sauerkraut and some kind of gnocchi-like noodle. We studied everything about it in hopes that we could recreate the dish at home.

Read spent most of the next day and night stricken with food poisoning in the hostel. I stayed with him, knitting, until I got too hungry. Hedging my bets on the origins of the food poisoning, I ventured out to the street fair again and picked up a second bowl of sauerkraut-bacon goodness. You’d think it would’ve lost a little glory the second time around…not so. STILL SO GOOD.

Christmas street fair in Innsbruck

I researched the dish when I got home, but couldn’t find anything definitive. The noodles looked a lot like Halusky or Spatzle.  Another promising lead was Schupfnudel…which is often served with sauerkraut. I tried doing an entire recreation from scratch earlier this spring, but my first effort at homemade gnocchi was a disaster – globs of crumbly potato falling apart in the boiling water. I ended up frying the globs instead of boiling them, which was tasty but too oily and rich. It was one of my more memorable recipe failures. 

Last weekend I saw some pre-packaged gnocchi at the grocery and decided to give this whole Austrian-street-fare another go. You know what? We got pretty darn close. It was really good. I added some kale, just to give it some color and an extra helping of veggies. We sat on the porch, drank wine, and played with the cats. 

Oregon Schupfnudel?

RECIPE

Bring a large pot of water to boil, and cook the gnocchi according to package instructions. Drain and put back in the pot. Cook 5-6 strips of bacon in an iron skillet. Set aside. Pour out the grease, saving a couple tablespoons in the skillet. Brown 1 chopped onion and 2 teaspoons mustard seeds in the grease, and add 1/2 bunch of chopped kale or greens. Stir until wilted, but still green. Scrape the onion/kale mixture in with the gnocchi, and add pieces of bacon and about 2 cups of sauerkraut (maybe less…I really love kraut).

Jungle Cats

Read called this "Teddy's senior portrait"

the birthday photo recap

My birthday was Wednesday…except it was more like a birthWEEK thanks to all of the fun things that helped stretch the fun from Saturday to Wednesday.  Here’s a randomized recap:

Tea Cup: I’ve been oogling over my roommate’s tea cup ever since she moved in. It’s an enviable blend of form and function, and the removable tea diffuser is so much easier to clean than the little round mesh diffusers you drop into a cup. Read was so kind and got me my very own pair – one aqua and one red.  Take a look at the company’s website – you’ll end up wanting a whole tea set.

Homemade potstickers: The roommate doesn’t just own nice teacups – she also makes some killer homemade potstickers. I’ve had a veggie version and a pork version and they’re both DELECTABLE. I’ve seen potsticker recipes but for some reason the process always intimidated me…it just seemed like a doughy disaster waiting to happen. Sandra’s recipe is mostly in her head (i.e. some of this and some of that) so I can’t really share it. But maybe a few notes on the process will be more helpful anyway, and will help convince you to try making them if you do have been intimidated. Here’s what I’ve learned:

- fresh ginger &  fresh garlic. You need plenty of both
- use an iron skillet, put in a healthy coat of vegetable oil, and heat it to medium/high
- brown the potstickers for a few minutes, then pour in a quarter cup of water and cover with a lid
- repeat the water/steaming process until the wrapper is translucent. You don’t necessarily have to flip them.
Sandra got me a pair of rice bowls for my birthday (see above). They’re so elegant and just the right size for noodle and stir fry dishes.

Shortcake: I’m not a big cake fan…but shortcake is a whole ‘nother story. I use Better Homes & Garden’s recipe from the classic red & white checkered book. Usually with Cool Whip but this time my friend brought over whipping cream.

• 2 cups sifted all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, beaten & 2/3 cup milk

Sift together the flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles course crumbs. Mix in egg and milk; stir just enough to moisten. Spread dough in greased 8 inch round or square pan. Bake at 450 degrees for 15-18 minutes. Remove from pan and let cool for 5 minutes. Cut into two layers and alternate cake/cream/strawberries.

Life’s smaller questions

Lately I’ve been facing some important questions. Some revolve around planning a wedding (What will we serve for dinner? Who will officiate). The bigger ones revolve around actually getting married (What are my expectations of marriage? Where will we live? How will we handle our bank accounts?). The most recent center on Read’s pending applications to PhD programs…and getting the answers is just a waiting game. All of these pending changes are very, very exciting, but they can also be tiring.

So this weekend I took a break and distracted myself with one of life’s smaller (but still important) questions: What is the best recipe for chocolate chip cookies?

I’ve been attached to the same recipe since middle school, but mom swore she’d found a top contender and since she knows how to use the scanner (thanks Jonathan!) I was able to try it out myself. Two revisions: I used whole wheat pastry flour (lighter texture) and replaced half of the butter with shortening (chewier). Mom was RIGHT – five stars!

Chocolate Chip cookies aren't complete without french press coffee

peanut butter munchies

i have been on a peanut butter cook-athon! my new favorite cookies is the peanut butter munchie – for all ohioans, this is a buckeye in cookie form. now for all of you who were like “whats a buckeye?!” this cookie is like eating a reese’s cup in cookie form. mmm mmm good!

here’s the recipe …. i don’t have any pics (because alas my old computer died along with all my photos! boo!) so if you choose to take on this adventure please post your results!

PEANUT BUTTER MUNCHIES

ingredients:

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

1/2 teaspoons baking soda

1/2 cup butter softened

1/2 cup sugar

1/2 cup brown sugar

1/4 cup peanut butter

1 egg

1 tablespoon milk

1 teaspoon vanilla

3/4 cup powdered sugar

1/2 cup peanut butter

2 tablespoons sugar

Directions:

(1) set oven to 350 degrees – sift together: flour, cocoa, baking soda  (2)  beat together: butter, 1/2 c. sugar, brown sugar, 1/4 c. peanut butter — add eff, milk, vanilla and beat well. combine in dry mixture. form into 32 – 1 inch balls. set aside. (3) peanut butter filling time: combine powdered sugar and 1/2 c. peanut butter. shape into 32 – 3/4inch balls. (4) on work surface, slightly flatten chocolate dough and top with peanut butter. shape chocolate dough over filling. roll dough into a ball — continue until finished. (5) place 2inches apart on cookie sheet and slightly flatten on bottom of glass dipped into sugar. (6) bake 8 minutes.

super delicious outcomes – must be made regularly! i must admit i had a slight baking fiasco the first go around. the chocolate dough turned out all crumbly and dry! aaaah! i had to throw it all away … then spent the next couple of days having a slight freak out that i had lost all my baking abilities. so when i finally got the courage for the second go around – i giggled to myself when i realized i had forgotten the butter the first time. the giggle fest continues now — yes, i am ditsy. enjoy.

No-canning-needed quick dill pickles

 

Best pickles!!!These pickles are AWESOME (as you can see from my gratuitous use of exclamation points on the recipe card). The friend who shared her recipe calls them refrigerator pickles. Since you don’t process them in boiling water (i.e. can them) you have to keep them in the fridge, but that’s what makes them so crispy. I’ve made these with my friends for the past few years (pickling is always more fun with a friend) and they earn high marks from pickle-lovers.

First, find yourself a few pounds of pickling cucumbers. These are small varieties especially made for pickling – I’ve had better luck finding them at farmers markets than the grocery store.  If you grow your own cukes and want to pickle them, make sure to only use the ones that are small, firm, and darker green. Last summer I grew “asian cucumbers” and they worked beautifully too- they were very dense and had small seed cavities. Wash your cukes and set them aside. Next, bring to boil in a big pot:
4.5 cups water
4 cups white vinegar
6 tablespoons canning salt

Repeat: "I am the SPICE MASTER"

I have found that most very very good recipes (i.e. my gramma’s baked beans) contain moments of imprecise-ness. Here is where this recipe allows for personal interpretations. You’ll need some faith in your ability to estimate the spice ratios. You can do it!

In each (previously washed) canning jar, put approximately:
2 bay leaves
big sprig of fresh dill
1 tablespoon mustard seed
1-3 dried chili peppers
a couple cloves of fresh garlic
a pinch each of whole coriander and whole allspice

Pack each jar with baby cucumbers. I like to keep them whole, but I've also tried halving or quartering them.

Fill with vinegar/salt solution

Wait a few weeks

Fill each jar nearly to the top with boiling vinegar/salt solution. Put the lid on, put them in the fridge, and wait a week or so. From what I’ve read online you’re only supposed to keep the jars around for a few months. If you and yours love dill pickles then it’s no concern because they’ll be gone much sooner. Since I’m the only dill-pickle-eater in my house sometimes it takes me a while to eat through them. In case you’re in the same situation, I can assure you that I’ve eaten them 6-8 months later with no ill effects (if anything, they tasted even better!).

mmm cookies!

ok generally i tend to stick to the familiar aka i don’t like change. but lately i have been stepping out of my box… trying some new things. so how about a new cookie recipe?! peanut butter chocolate chip cookies – mmm mmm good.

Old Fashioned Peanut Butter Chocolate Chip Cookies

ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1 cup butter *i always split my butter with crisco

1/2 cup creamy peanut butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

1 large egg

1 3/4 cups chocolate chips

some granulated sugar

ingredients

 

directions: preheat oven to 375 degrees. combine flour and baking soda in small bowl. beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

 

(nothin better than butter & sugar)

 

gradually beat in flour mixture. stir in morsels.

mix mix mix

 

drop dough by rounded tablespoon onto ungreased baking sheets. press down slightly with bottom of glass dipped in granulated sugar. bake for 8 to 10 minutes or until edges are set but centers are still soft. cool and consume.

 

 

 

mmm cookies!

 

 

success! beautifully yummy peanut butter cookies with chocolate delight hidden inside. a great alternative to Grandma June’s famous plain chocolate chip cookies. try them out – best eaten warm with a large glass of milk!

I’ve been on vacation

Yup, I went home to Ohio for a week. And here’s the proof:

 

Nobody likes jello like midwesterners. And nobody scorns it like pacific northwesterners. So when I saw it at the #2 spot on the Aisle 5 sign I knew I was home. 

I harbor no ill will for jello. Quite the opposite in fact. Nostalgia is a powerful force – responsible for all sorts of questionable preferences including boxed mac and cheese, fish sticks, and (oh yes) Watergate Salad. It technically uses boxed pudding, not jello, but they’re always right next to each other in the supermarket aisle. You just mix 1 box pistachio pudding, 1 can crushed pineapple (with juice), 8 oz of Cool Whip, and 2 cups mini marshmallows. Yeahhh

Bethany – you recently returned to the midwest after a stay in Texas. Do you recall anything that screamed “You are for sure, without a doubt, back in Ohio”?? Readers out there – what foods do you like, no matter what your friends’ raised eyebrows suggest?

For the Love of Lois

This past weekend I went with friends to Detering Orchard. They’ve got all the major fruits available for U-Pick: apples, peaches, pears, and blueberries. What are some of your favorite blueberry recipes? It’s been hot in Eugene, so cranking up the oven was a bad idea, but I couldn’t resist making a pie. 

For the Love of Lois

Every baker has their fall-back pie crust recipe. I’m including mine here. It’s from “For the Love of Lois,” a recipe book from the former cook of  a local retreat center (local=northwest ohio). My great-grandma passed this book on to my mom. I don’t know much about the author; an internet search just turned up this old photo from my hometown newspaper. 

Never-fail pie crust

The recipe is my fall-back because it’s easy to mix up and handle and it freezes well. I’ve had good results replacing half of the shortening with butter…you get the flakiness of shortening with the better taste of butter. Don’t attempt to replace the fats with margarine or weird shortening substitutes though. I was talked into it once (not good).

Cutting in the butter

I love crumb top pies. For one pie’s worth of crumb mixture, combine 1 cup brown sugar, 1 cup flour, 1 cup oats, and 1 teaspoon salt. Cut in one stick (half cup) softened, not melted, butter. 

Roll out

My mom rolls out her crust using a floured countertop and rolling pin. She’s mastered the art, but I never seemed to get it right. The rolling pin stuck to the crust, the crust stuck to the counter, flour got EVERYwhere. Now I roll my crusts out between sheets of saran wrap. You’re not supposed to handle pie dough very much (preserves the flakiness) so this allows for minimal man-handling.