Austrian Potato Salad from Stephan’s Gourmet Blog

I have just returned from Austria , and fascinated with the Austrian Potato salad that is served with the native dish Wiener Schnitzel . trying to replicate it , i came upon Stephans’s blog which describes what i ate to perfection.You have to try these potatoes the way the Austrians do…. it’s a treat!  It keeps better at Summer BBQ as it contains no Mayonnaise. I now have it as a standard side dish to any meal!

THANK YOU STEPHAN!

https://stefangourmet.com/2014/03/18/wiener-erdapfelsalat-viennese-potato-salad/

Wiener Erdäpfelsalat (Viennese Potato Salad)

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Last week I was in Vienna for the first time, on a business trip for a day. We went to a rather tacky restaurant that played Austrian waltz music but served decent food. I decided to order the most Austrian thing I could find on the menu: Wienerschnitzel mit Erdäpfelsalat. Erdäpfelsalat is the Austrian word for what is more widely known as Kartoffelsalat. I was expecting potatoes in mayonnaise, but it turned out that in Austria (and also in southern Germany, it appears), potato salad is not made with mayonnaise but with oil, vinegar and beef stock. It was absolutely delicious and I immediately decided to replicate this at home. The next day we got a very similar potato salad (as well as mini Wiener schnitzels) for lunch during a business meeting, so I figured that this is truly the local style of making potato salad.

Back home I googled and compared a few recipes in German (and some even in Weanarisch, the dialect from Vienna that I could only understand by reading it out loud) and managed to replicate the Wiener Erdäpfelsalat that I tasted in Vienna very closely. The warm potatoes are mixed with warm beef stock and a dressing, and allowed to marinate for half an hour. They are then served while still lukewarm. The starch from the potatoes thickens the sauce and though it is hard to recognize there is beef stock in there, it provides great depth of flavor. Besides beef stock another unusual ingredient is sugar. It is optional according to the recipes I found, but both versions I tried in Vienna included sugar.

This is definitely something I will make again, and if you have never tried this I urge you to give it a try as it is so much better than a mayonnaise-based potato salad. Who would have thought that I would make a culinary discovery in Vienna? I certainly didn’t!

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For this recipe small waxy potatoes are recommend. Waxy so they will stay whole when cooked rather than fall apart, and small potatoes such that the slices will have just the right size as well as look pretty. If you have large potatoes, cut them into halves or quarters first. I couldn’t resist and cooked the potatoes sous-vide because it is so easy and a good way to keep the flavor of the potatoes. The traditional preparation is to steam or boil the potatoes without peeling them first, plunging them briefly in cold water, and then removing the peel and slicing them while they are still warm.

Ingredients

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For 2 servings

500-600 grams (1.1-1.3 lbs) small waxy potatoes

150 ml (2/3 cup) hot beef stock

3 Tbsp white wine vinegar

2 Tbsp vegetable oil

1 Tbsp powdered sugar

1 tsp mustard

salt and freshly ground pepper

3 Tbsp minced red onion

3 Tbsp chopped chives

Preparation

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When cooking the potatoes sous-vide like I did, peel them and slice them thinly. Vacuum seal and cook for 45 minutes at 85ºC/185ºF. I explained the traditional preparation without sous-vide above.

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Combine the vinegar, oil, powdered sugar, mustard, salt, and pepper in a small bowl.

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Whisk to emulsify.

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Put the sliced potatoes in a large bowl. Add the dressing while the potatoes are still warm.

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Also add the beef stock when the potatoes are still warm.

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Stir to mix. Taste and adjust the seasoning with salt, pepper, powdered sugar, oil, white wine vinegar, or mustard.

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Add most of the red onion and chives.

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Stir again to mix. Allow to marinate for about half an hour at room temperature.

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Moroccan Preserved Lemons

 

 

2 months ago I made this recipe and I have delighted in the results. Preserved lemons are used in Moroccan cooking, but I have been using it in almost every dish I make. The lemons give a tangy flavor to anything and disappear in the cooking process, that you do not know what tastes so fabulous. I have very successfully used it in pasta dishes , salads, chicken soup, stews, stir fry’s , curries, rice dishes , Pizza, stuffed tomatoes, store bought rotiserrie chicken,  and even added it into my St Patrick’s’ Day corned beef boil!  I have  not tried it in a sandwich …. yet.

It is a secret the world should know, and its so easy to make. Find a clean Mason Jar and you are well on your way. It has become an ingredient I cannot do without.

This is a Marthe Stewart recipe and I was very happy with the result. Do not worry, the end product is not salty as you think it may be.

INGREDIENTS for making Preserved lemons

  • 8 lemons, plus more as needed
  • Juice of 4 lemons, plus more as needed
  • Coarse salt
  • 1/2 cup extra-virgin olive oil

DIRECTIONS

  1. Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar.

  2. Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons. Add more freshly squeezed lemon juice, if necessary.

  3. Loosely cover jar and let stand, at room temperature, for 2 days, shaking the bottle each day.

  4. If there is room, add more cut lemons with salt and add to jar, covering with more lemon juice, if necessary, and olive oil. Cover jar and let stand at room temperature at least 3 weeks.

  5. To use lemons, rinse with water. Remove seeds and pith and discard. Use peel as desired.

    here is the video and let me know if you try it.

http://www.marthastewart.com/249478/preserved-lemons

 

 

 Google Images – organicfacts.net

Sri Lankan Eggless Chocolate Biscuit Pudding {No Bake Chocolate Cookie Cake} — The Flavor Bender

A classic Sri Lankan dessert – this Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) is decadence and simplicity in cake form. Alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream are all you need for this deceptively delicious dessert that also happens to be just so easy to make. (PIN IT……

via Sri Lankan Eggless Chocolate Biscuit Pudding {No Bake Chocolate Cookie Cake} — The Flavor Bender

Alkaline or Acidic Body ?

 

Some of you may know about our bodies being too alkaline or too acidic. Simply put, a too acidic body means inflammation in our bodies which gives way to disease of every form.

Our bodies need to have a ph level of 7.365 – 7.4 to perform at peak levels and to be healthy. We should all strive to maintain that perfect balance by eating the right foods. If our bodies become too acidic by the foods we eat our body starts to work overtime to try to bring that balance back and gets inflamed leading to diseases such as frequent flu, IBS, heartburn, digestive issues, excema, joint pain, asthma, hormonal imbalances, depression low  energy, low libido, MS , migraines and yes CANCER.

Your body when acidic, goes to work to maintain that balance and neglects to heal or nourish the body when it needs it from infection and disease.

When our bodies are alkaline, it can actually spend time healing itself from disease and make us feel our best.

How can we find out what our PH balance is ? A simple pharmacy urine test ph strip can tell you what your levels are , also a blood test called C Reactive Protein can tell you how much inflammation you have in your body. There is a direct link between the foods we eat and the balance in our body

I found an excellent chart online that I wish to share with you, which explains all the food groups that are acidic or alkaline. You will find a PDF of it at the bottom. Print it , hang it on your fridge , have a copy while grocery shopping and learn it well, to live a full, healthy disease free life.

(Click the link below)

AirWaterLife-FoodImpactOnBody-pH-Chart

 

AirWaterLife-FoodImpactOnBody-pH-Chart

 

Reading recommendation  for excellent information and recipes –

The soup cleanse by Angela Blatteis and Vivienne Vella

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12 Mini Quiches by Zazacook

Twelve mini Quiche for a perfect dinner. I love Quiche, any Quiche with bacon, mushrooms, tomatoes or salmon, Quiche with spinach, zucchini or broccoli….. You can imagine your Quiche, filled with whatever you want… look in your fridge and make a Quiche with what you have.

I love Quiche, because it’s easy to make. You can create a variety of Quiche.

I chose to make mini Quiche with bacon and tomatoes. I have really good smoked bacon that my friend Irene made by herself. It is the best one that my husband and me ever ate.

I just prepared my french recipe with no pastry dough.

Mini-Quiches

 

Servings : 12 mini Quiche

Preparation time : 20 mn    Cooking time : 35-40 mn

Ingredients :

  • 3/4 cup all-purpose flour
  • 3 eggs
  • 500 ml (2 cups) milk
  • 1/2 cup finely shredded cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup bacon, diced
  • 12 cherry tomatoes
  • salt and pepper

Directions :

Preheat the oven to 400°F

Cut the cherry tomatoes and gently squeeze out as many seeds as possible.

Place the flour in a medium bowl. Add the eggs one at a time, beating well with each addition. Add the milk slowly, salt (if the bacon is not too salted), pepper, shredded cheese and parmesan cheese.

In muffin pans, add tomatoes and bacon. Pour over the muffin pans the mixture eggs/flour/milk.

Bake for 35-40 minutes. Remove from the oven and serve hot with a lettuce. Bon appétit :)

recipe courtesy of Zazacook

http://www.zazacook.com/?p=514

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