Tuesday, February 23, 2010

Hot breakfast: Okayu


There's nothing like standing outside your locked apartment, with slippers on and having forgotten your keys and cell phone inside. I'm that kind of morning person.

As a teenager I got up very early to ride my horse and then would pour myself a bowl of cereal and plop down in front of the television to watch really old reruns. Now, I hide myself under the comforter from the offending sunshine coming through my window. I'm no longer a morning person.

Most days, breakfast is a bowl of yoghurt with home-made muesli, maybe a slice of whole-grain bread with cream cheese. However, about a year ago, my traditional Chinese medicine (TCM) doctor told me that cold breakfast was the equivalent of trying to "start my car engine on a cold morning."  This was right after he had picked me up from the floor after I had passed out at his suggestion that I ate too much dairy - Is that possible?! Cut back on cheese?!  His suggestion for breakfast was Grießbrei (Cream of Wheat), which is right up there in my book with oatmeal and chunky cottage cheese - okay on taste, but really inedible due to texture. At my screwed up face, he suggested warm baby porridge.  That's when I realized, while my TCM doctor might be a good doctor, he is probably a lousy cook.

I left his office, still weak from the thought of life without cheese, but determined to find yummy, warm, non-mushy breakfast alternatives.  Yesterday I ran into okayu on Healthy Green Kitchen.  Okayu, the Japanese cure-all rice breakfast, fights off the flu and hangovers from too much sake. 


I changed this recipe up quite a bit from the original because I didn't want to go grocery shopping before eating breakfast. Do you blame me? I've listed some substitutions below for ingredients you may not have.

Dinkelreis (pearl spelt) - literally translated it would be spelt rice. Actually it isn't a rice.  It's hulled or pearl spelt. I've had a box sitting in my pantry forever. Readily available in Austria. Substitute any short grained rice, brown or otherwise. 

Mushrooms - I didn't use any and I'm kicking myself for letting M use our super cool Japanese Buna-Shimeji mushrooms in a pasta sauce last night. They would be great here. Oh well, next time. 

Dashi Kombu - Optional -dried kelp, a basic in Japanese cooking, used to make the stock in miso soup.  A tiny bit goes a LONG way and it keeps forever in a sealed container. Great source of iodine and umami. Substitute dashi powder or leave it out.  

Toasted nori strips - the green sheets used to wrap your maki. Fold the strip up and cut away. Also a good source of iodine.
(I'm lovin' my orange finger nail polish.)






Purple haze carrots - a heirloom variety of carrots with a purple outer ring. Substitute a regular carrot.

Gelbe Rübe - Oddly in Germany, Gelbe Rübe (lit. yellow beet) is a term for a regular orange carrot, but in Austria these are a distinct vegetable in the carrot family.  They look a lot like carrots, but are yellow and a little bit sweeter.  Substitute a regular carrot.

Frozen peas - Authentic? No, but I didn't have any edamame. They were great.

Green tea salt - (Optional) The original recipe called for matcha salt. I didn't have any so I just mixed a bit of sea salt with crumbled up Japanese green tea. Substitute with plain old sea salt.

I highly recommend the additional fried egg. If I had had fresh ginger, I would have added it somewhere in this dish as well.


Final verdict: To be honest, I'm a bit torn on this recipe.  The taste is phenomenal.  I gobbled down 2 servings and was contemplating making another batch. While it is very versatile, as a breakfast, the cooking time is way too long - 1 hour. I wouldn't put it past me, in my morning stupor, to turn on the stove, walk away to get ready and then head right out the door with a pot simmering on the stove. One solution would be to make it the night before, but I don't know if it wouldn't get mushy.  I ate every last grain of "rice" or I would be able to tell you if it can be reheated the morning after. Sorry. Until I know, I'm going to keep this recipe for days like Tuesdays when I work from home and can start breakfast a bit later. In other words, when I can be trusted with things like knives and stove tops.
UPDATE: I made this again on the weekend and had 1 serving leftover.  At least with spelt, this was still not mushy the next day. It heated right up and was great in a few minutes. 
Okayu with heritage carrots and peas, inspired from Healthy Green Kitchen: Okayu

Notes: See the blog for notes about the less common ingredients.  This is a very flexible recipe, add and subtract as you wish. Maybe some toasted tofu bits, flax seeds, cabbage or fresh ginger?  At its most basic, okayu is white rice in stock.
Servings 4
Prep time 10 min
Cook time 1 hour

Ingredients
1 cup /200 g Dinkelreis (pearl spelt)or brown rice
4 cups / ~ 1 liter vegetable stock
1 one-by-four cm piece of dashi kombu (optional)
2 cup / 240 ml water
1 small purple haze carrot
1 small gelbe Rübe (sweet Austrian yellow carrot)
1/4 cup / 15 g frozen peas
small strip of nori
toasted sesame seeds, for garnish
soy sauce, Japanese, for garnish
sesame seed oil, for garnish
matcha or Japanese green tea salt, for garnish (optional)

Serving suggestion
1 organic free-range egg, fried

Directions
1.   Rinse spelt, or rice.  Place spelt, stock, dashi kombu and water in a large soup pot and bring to a boil. Reduce heat to simmer for 45 minutes.
2.   Meanwhile, cut the carrot and gelbe Rübe into long thin strips. Toast and cut the nori into strips as well.
3.   Add carrot, gelbe Rübe and peas to the rice and simmer for approx. 10 more minutes. Add water as needed to get the desired amount of soupiness. 
4.   Optional: fry egg.
5.   Remove the dashi kombu (keep for making miso soup).  Place some rice and vegetable mixture in each bowl. Top with a good sprinkle of matcha salt.  Sprinkle lightly with soy sauce and sesame seed oil.  Garnish with the sesame seeds and nori strips. Serve with a fried egg in the bowl. Enjoy.
Other Okayu recipes on the web:
Healthy Green Lifestyle - Okayu with edamame, mushrooms and matcha salt
http://japanesefood.about.com/od/rice/r/okayu.htm

Monday, February 22, 2010

Red beet risotto with lime marinated tofu and celeriac straw

When I was making my grocery shopping list a few weeks ago, a picture of a gorgeous red risotto caught my eye.  My skeptical eyes ran down the list of ingredients - lime marinated shrimps, red beets, celeriac, red wine and araborio rice, but then it fell on the picture again.  It was dazzling.  I thought, hmm, not such a big beet person. Looked at the picture and fell a little bit in love.  

While my eyes had been convinced, this was a recipe to try, my mind was stilling mulling around the risotto part of it. Risotto - it's one of those dishes that can be exquisite or can really flop. I am always tempted to order it in restaurants, just like gnocchi Gorgonzola but I rarely do. A bad risotto is bad indeed. Will it be one of those horrid flops?   Truth be told, I'm pretty certain I've had more bad risottos than I've had good.  The disappointment of mushy rice, or worse rice not thoroughly cooked, in some sort of creamy sauce is only made worse by the expectations and hopes of what risotto can be.  A creamy, delightfully mild and sensuous dish.

Determined however, I took a look at the recipe, opened my fridge and let a bit of experimental fancy take hold of me.  The result has reminded me why I love a good risotto and how the unexpected can add just that something special to a dish to make everyone go "WOW!"


This is definitely a recipe to keep, to try and to offer guests.


Risotto is a finicky dish.  It can only be made with a medium- or short-grained rice.  That long-grained Uncle Ben's variety will never achieve risotto greatness. Arborio, Carnoroli and Vialone Nano are probably the most common rices, but feel free to use others.  I used a whole-grain round rice. 

On a personal note: I have found that my kitchen is a parallel dimension when it comes to risotto. It doesn't matter which recipe or which type of risotto rice I use, my cooking time and water amounts will be about double or triple of what the recipe calls for.  This however doesn't seem to apply to other types of rice like sushi or basmati. This recipe was no exception. I've left the liquid amounts and the times alone in this recipe, because if I put in my weird risotto-other-dimension cooking times, you'd end up with burnt rice and blame me. But for the curious, I used about 800ml of liquid and cooked the rice about 35 min. 

This recipe is definitely one to try. Who doesn't like cooking with wine? You can then serve the rest of the bottle with dinner - that is if you haven't finished it off yourself while cooking.


Red beet risotto with lime marinated tofu and celeriac straw,  adapted from Bio Maran grocery flier, 20/01/10

Notes: I used a whole-grain version of risotto rice.  Marinated tofu cubes can be made up to a day in advance, but fry them right before adding them to the dish. Celeriac straw should be made at the last minute. You are using the lime zest so it's very important that you use organic here. If you can't find pumpkin seed oil, use a high quality olive oil.

Prep time: 30 min
Cooking time: 30-40 min


Ingredients
300 g / 10.5 oz extra firm or smoked tofu
1 lime, organic
soy sauce, just a few sprinkles
50 g / 2 oz ginger, fresh
2 cloves of garlic
2 medium shallots (or small onions)
450 g / ~1 pound red beets
60 ml / 4 tablespoons / 1/4 cup pumpkin seed oil
300 ml / 1 1/4 cup red wine
300 g / 10.5 oz. risotto rice (short-grained, round rice)
700 ml / 3 cups vegetable broth, hot
salt, pepper
250 g / ~9 oz. celeriac (celery root)
oil for frying (i.e., peanut or safflower)
fresh thyme for garnish
paper towels

Ingredients

1.   If your tofu is wet or not so firm, line a plate with paper towels, place the tofu on the paper towel, and place another plate on top of the tofu to press out the water. Set aside for 10 to 15 minutes.
2.   Meanwhile, using a small grater, zest the lime peel and set aside. Cut the lime in half.  Squeeze out the juice from the lime and mix with the lime zest. Add a sprinkle of soy sauce.
3.   Peel the ginger and finely grate.  Add half to the lime and soy sauce mixture.  Set aside the rest. 
4.   Cut the tofu into circa 1 cm cubes and stir carefully into the lime, soy, ginger marinade. Set aside.
5.   Prep the vegetables: Peel and mince the garlic and shallots.  Peel the red beets (you'll probably want to wear gloves) and cut them as well into 1 cm cubes. Peel the celeriac, cut into long thin strips, set aside.
6.   Over medium heat, heat the pumpkin seed oil in a large pan. Add the shallots, garlic, the remaining ginger, and the red beets. Sautée for approx. 1 min. Add the red wine. Cover and simmer for 10 minutes. Add the rice. Stir. Add the vegetable broth, a bit at a time, salt-and-pepper. Lower heat and continue to simmer until the rice is cooked, stirring occasionally, approximately 10-15 minutes.
7.   Meanwhile, heat the frying oil in a deep pan or wok. When hot, quickly fry the marinated tofu until golden brown. Dry on paper towels. 
8.   Fry celeriac strips until crispy and golden brown. Dry on paper towels. 
9.   Arrange the risotto on each plate, add a few bits of fresh thyme, layer the lime tofu on top, and finish with a garnish of celeriac straw.
© 2010 Nicole

back from a break

I'm back...been off getting married so I had to take a bit of a break, but more is coming I promise.  I've been taking lots of pictures while cooking so I've got a bit of a backlog to catch up on.

Thursday, February 4, 2010

Skillets and woks for dinner

So I need to confess.  M has a very expensive fantastic cast iron wok.  I washed it, several times.  I scraped it with a metal spoon and I washed it, many times, with soap.  I truthfully didn't believe him that you shouldn't use soap.  It very quickly started to be less than non-stick and turned a bit gray down in the bottom.  Then I got my own cast iron skillet and read the maintenance manual and realized what horrors I'd inflicted upon his wok. No wonder I couldn't fry tofu anymore.  

Luckily this is pretty easy to fix.  You just have to re-season it and unless your cast iron skillet, wok, or whatever is over 60 years old and full of family seasonings from years past, you may want to repeat this step about once a year or any time you notice it starting to stick a bit or gray or rust looking patches appear. If you properly maintain it - we already know I don't - and it's decent quality, you may never need to re-season your pan. This will also let you season a pan for the first use if you've just bought one and it isn't pre-seasoned.

(Re-)seasoning a cast iron skillet/wok
from Joy of Cooking, 1975 edition
1. Preheat your oven to 350°F/175°C.
2. Clean your pan with soap (heaven forbid!) and scrape away any left over cornbread, stuck on tofu stir-fry, etc. 
3. Smear a good coating of vegetable shortening on both the inside and outside of your pan.
4. Pop it in the hot  oven and let it sit there for at least an hour, preferably two. 
5. Let your skillet cool with the oven open before handling it.
6. For good measure go whip up something extra fatty or oily, like fried eggs.  Supposedly bacon is really good for this step - I wouldn't know. 

Depending on the state of your skillet you may need to repeat this process.

Maintenance: 
For the future, don't wash your cast iron skillets and woks.  Rinse them out while still hot with water and use a plastic scrubby or wooden spoon to scrub away anything stuck on them.  For particularly stuck on stuff try boiling water in them.   Most important: Dry your skillet and wok! Water+iron=rust=not so non-stick. After drying, rub a light coat of oil over the skillet.

That's it!  Actually not so high maintenance after all when you think of all the wonders you can cook with cast iron skillets and woks!  P.S.  there seems to be evidence that cast iron gives you an added iron boost to your diet. For most people great news.

So next time, anyone asks what's for dinner, you can say ....

© 2010 Nicole

Blood Orange Tart

“If I see everything in gray, and in gray all the colors which I experience and which I would like to reproduce, then why should I use any other color? I've tried doing so, for it was never my intention to paint only with gray. But in the course of my work I have eliminated one color after another, and what has remained is gray, gray, gray!”
-- Alberto Giacometti 

I think God hired Giacometti to paint the city.   About this time of year I start going a bit daffy.  Giacometti's paintings are like January in Vienna. A hazy, impenetrable gray dome pushes down on a gray, wet and usually cold city.  The buildings, already mostly gray, take on a paler hue from the strange lighting.  And after three months, everything starts to blur into another - the sky, the sides of buildings, the sidewalks, even the people.  Summer tans are replaced by pale faces hidden under black or gray jackets.  Even the food starts looking a bit the same - white cabbage, parsnips and those pale poor imitations of a tomato the grocery store tries to sell you.  

Gray is the color of ashes and metal, the color of mourning and repentance.  Some sources list it as a solid, conservative, dependable color full of wisdom and intellect.  It's also an expectant color.  A color of change to come.  A foretelling that dawn is breaking, spring is on its way, it's the transition from black to white.   

View from the East bedroom in my apartment.  
I know, I know, really bad Feng-Shui to have gray in the East. 
Those are my dead flowers from summer and my dirty windows.

This time of year, I start pouring over seed catalogs stretching the limits in my imagination of what is possible to grow on 4 windowsills.  I gaze at photos of reds, deep blues, bright happy yellows.  Yes, gray makes me look forward to spring or maybe gray is just a bit too conservative for me and I need something a bit wild in my life. A bit of pizazz. Drum roll please - Enter winter citrus - the blood orange!

Filled not only with Vitamin C, to keep that nasty scurvy at bay, AAARGH!, but also  anthocyanin, which has antioxidant and mild antibacterial properties.  Best known are blueberries for anthocyanin, blood oranges are extremely healthy for you.  They also show up in grocery stores about this time, just when you are about to shave your head and paint it orange just to have another color to look at, or maybe that's just me. They are tangy and bitter more like a grapefruit than an orange.  Many varieties look just like a regular orange, but when you peel them a deep, orangy-red is revealed.  Definitely the antithesis of conservative, dependable gray. 

I must not be the only one who finds January, well so, gray. This lovely tart has popped up on a couple of food websites and blogs recently and I just had to make it. It was a moment of unstoppable desperation.

I will admit, this isn't the healthiest way to consume blood oranges, but it sure is delicious. It has a sweet and flaky crust, which counters the moist, chewy tanginess of the oranges.

So here's my take on this recipe.  I will give a bit of a warning.  It's not a quick or short recipe and it is messy.  There's nothing all that complicated, but it takes a while.  This is one to serve for special occasions or to cook on a free Sunday when the weather isn't all that inviting to go outside. And let's be honest, when is it in January?

You'll need a super sharp knife for this because you are going to supreme - best pronounced with a French accent...suprème...don't you feel more sophisticated? I do. - a whole lot of citrus. Yep, that's right you'll be removing the pith and releasing those individual segments.  It's a pain, but worth it. If you've never supremed before - which I hadn't - this is a great recipe to learn.  You'll have lots of citrus to practice.  I had juice EVERYWHERE!  Wear an apron and enjoy making a mess and having squishy oranges between your fingers as only a child can.

Here's a jazzy video about how to supreme citrus and eat the segments with chopsticks.



Here's a second one to learn how to do everything to an orange you'll ever need to know, at least in the world of cooking.




You'll first be making the pastry bottom, whose calories we all know go straight to the bottom.  The original recipe called for the dough to be mixed in a food processor. I found it to be a bigger hassle than help, but if it works for you, go for it.  I prefer to mix the butter in with my finger tips.

The original baking instructions were a bit unclear as to whether the tart goes directly on the oven rack or not.  I baked it on a cookie sheet, the juice ran out and made everything soggy, so I ended up having to move a hot tart from my hot cookie sheet onto the hot oven rack - it was interesting :)  I recommend leaving the frozen tart on a small piece of parchment and setting that on your rack.  You'll want to put some foil down below to catch drips.

I also found the cooking time to be a bit over the top, but I have a small oven.  Watch your tart closely starting at about 50 minutes.


Serve with a caramel sauce.  I used the caramel sauce posted on Lottie+Doof, but I only made half of the amount listed there and had tons of caramel left over. 

Blood Orange Tart, adapted from Food&Wine 
Notes: Cooking time may be a bit much, watch the tart closely. Feel free to substitute white sugar for cane sugar.
Prep time: 45 min + 4 hours in freezer
Cooking time: 1 hour 15 min


Ingredients
125g/1 cup all-purpose flour, plus a little extra for dusting
5 tablespoons demera or cane sugar, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
115 g/½ cup/¼ lbs. unsalted butter, chilled & chopped (for the pastry dough)+
1 tbs/15g  unsalted butter, for the oranges

3 tablespoons ice water
7 blood oranges + 1 lemon
1 free-range organic egg yolk mixed with 2 tablespoons of water

Caramel Sauce, for serving (see below)

 Instructions
1. In a large bowl mix well the flour, 2 tablespoons of the sugar, baking powder and salt. With your fingers work half of the butter (¼ cup/55g) into the flour mixture until it has the texture of coarse cornmeal. Then add the remaining half and work it until the pieces are approximately pea-sized. Sprinkle the ice water onto the flour mixture, lifting with a fork to let the water wet the flour below. Mix with your fingers. Stop handling when the crumb is moist enough to form into a ball.  Turn it out onto a lightly floured surface, incorporating any left over pieces.  Knead quickly and form into a disk.  Wrap in plastic wrap and chill in the refrigerator for 30 minutes. 

2. Meanwhile, slice both ends of the lemon and the lemon peel away, removing any pith.  Thinly slice the lemon cross-wise, into small round slices. Remove any seeds. Repeat the process with 2 blood oranges. 

3.  Segment, or supreme, the remaining oranges. Set aside the citrus segments and slices.

4. Take the dough out of the fridge and roll it out on a floured surface to an 11-inch/28 cm circle. Transfer the dough to a small piece of oven-proof parchment paper and put it back in the fridge for 15 minutes. 

5. Take the dough & paper out of the fridge and arrange the segments on the center of the pastry.  Leave approximately 2-inch/5 cm all the way around. Dust the segments with 2 tablespoons of sugar and dot the segments with the remaining butter.  

6.  Fold the edges of the pastry up.  Most of the segments should be visible. Brush the dough with the egg wash.  Layer the lemon and orange slices over the segments, overlapping slightly onto the dough.  Sprinkle the entire tart with the remaining 1 tablespoon of sugar. 

7. Freeze the entire tart until solid, minimum 4 hours.   

8.  Preheat oven to 190°C/375°F.  Place oven rack in the center position and place a baking/cookie sheet lined with foil in the lowest position to catch any drips. 

9.  Take the tart directly from the freezer and place it with the parchment paper on the oven rack (don't put it on a baking sheet or it will get really soggy).  Cook for 1 hour and 15 min or until dark, golden brown. 


10. Cool the tart on a cookie rack & serve with Caramel Sauce.




Caramel Sauce, from Lottie + Doof
Notes: Can be kept in the fridge.  Poor hot caramel into a heat-proof container. Reheat by placing the container in a bath of hot water over low-heat.  When adding the cream to the hot sugar, it will have a tendency to spatter and spurt, be careful!

Cooking time: 10 min

Ingredients
200g/1 cup sugar
4 tablespoons salted butter
125 ml/½ cup whipping cream


Instructions
1. Melt sugar in a large, heavy pot, stirring often. 
2. Add the butter in the sugar, melt and stir to combine. 
3. Remove the pot from heat and slowly, very carefully add the cream.  Stir to combine until smooth.  If some of it has hardened, you can put it back on low heat. 
© 2010 Nicole

Tuesday, February 2, 2010

Savory Sour Cream Cabbage Strudel


Cabbage is a highly underrated vegetable. Other than the occasional red cabbage in a salad, I can't remember it ever crossing my dinner plate as a child.  I do remember crinkled up noses at the mention of sauerkraut - which still, even living in a country which adores it, makes my nose crinkle. M however loves cabbage.  He goes on and on about how versatile a vegetable and how delicious it is.   I however have very few ideas of how to cook it. 

Meanwhile, my regional vegetable box comes and bring one head of cabbage after another. Did M have any suggestions on what to do with it? nope. So even after heading online, scouring through Austrian cookbooks, I reached the end of my cabbage recipes pretty quickly, but still the cabbage kept showing up at my front door.  I had yet come to appreciate it for what it really was.  It was being patient with me and determined.  Sure I knew it was wonderfully healthy and I really didn't have anything personal against the vegetable, unlike celery, which I dislike.  I just didn't really appreciate what the Austrian national obsession seemed to be with cabbage.

The problem I had was that most American recipes have you use cabbage as some sort of salad, various variations on coleslaw - not really a thing to serve on a cold Austrian winter night. Austrian recipes on the other hand use cabbage all the time, usually as a side to a huge chunk of meat.  Although there was one for meat wrapped in cabbage leaves that I might vegetize in the future using some brown rice instead.  

Then inspiration hit.  Somewhere along the line I had a craving for an American restaurant-style sour cream sauce and somewhere I found a recipe for savory fish & bread strudel.  While fish and sour cream didn't sound all that appetizing to me, cabbage and sour cream sounded good delicious.  Adding in the organic spelt wheat pastry dough available at my grocery store and I was drooling in anticipation. Tada! I had discovered how truly wonderful cabbage can be. This recipe has become a winter staple in my kitchen - which is good because the cabbage keeps on coming.

For this recipe, it helps to have everything ready beforehand. Then it goes rather quickly. 

If your dough is perforated in little triangles, smooth it out gently with a rolling pin. 

If you use all of the filling for 1 strudel, the best way to proceed is to cover the entire dough with filling, leaving a ½-inch border all the way around.  Then roll up the strudel like a snail's home, press the long edge together and fold up the short ones.  With 2 strudels you can proceed as above or as below in the recipe. Most strudel recipes call for the dough to be first brushed with something, milk or egg wash, before the filling is put in.  Feel free to do this, but I haven't found it necessary.  Puff pastry dough holds up pretty well. Actual homemade strudel dough would probably need it.  I'm a lazy cooker and leave this step out - as well as the brush with milk step. I'm usually out of the kitchen by then and have forgotten. 

This recipe can also be made in a casserole dish.  Just put the cabbage in the dish, cover with the sour cream sauce and top with the dough - cook as below. This method works particularly well for dough pre-cut into triangles. 


Savory Sour Cream Cabbage Strudel

Notes: If you don't have spelt puff pastry (Dinkleblätterteig), normal strudel or flaky pastry dough - you know, that blue can that goes POP! from Pillsbury - would work fine.  If whole wheat is available, grab that.  It has a nuttier flavor than regular pastry dough.  Plain old white sugar or agave syrup are fine substitutes for cane sugar. To add a bit of interest and to use up the veggies in your crisper, feel free to chop some up and cook with the cabbage. I used pumpkin one time and it was strangely fantastic. But let cabbage be the star of this strudel!
 

Servings: 1 very stuffed strudel or 2 lightly filled strudels

Prep time: 15-20 min
Oven time: 30 min

Ingredients
235 ml / 1 cup water + an additional 120 ml / ½ cup
1 large shallot, diced
3 tsp rosemary, dried
2 heaping teaspoons vegetarian bouillon powder 
2 cloves of garlic, minced
2 tablespoons butter
2 teaspoons demerara or cane sugar
5 teaspoons lemon juice
3 tablespoons flour
250 g / ~ 1 cup sour cream
400 g / 14 oz. cabbage, rinsed & chopped (white or green work best)
1 pckg. (~270 g/~9.5 oz.) spelt pastry dough
Salt & Pepper.


Instructions
Preheat oven to 205°C / 400 ° F
  1. In a saucepan, combine water, shallots, garlic, rosemary and bouillon powder over medium-high heat. Bring to a boil, reduce temperature, and simmer for 2-3 minutes. 
  2. Add butter, sugar and lemon juice. Reduce heat to lowest setting.
  3. In a separate bowl, combine sour cream and flour with a fork until smooth.
  4. Add sour cream mixture gradually to the water, stirring constantly until thickened, approx. 3- 5 minutes.
  5. Add up to 120 ml / ½ cup water as needed. The sauce should have the consistency of Cream of Mushroom Soup.
  6. Add cabbage (& any other vegetables). Stir until the cabbage is completely covered. Pepper generously. Salt to taste.
  7. Roll out the dough onto a piece of oven-safe parchment paper and place the cabbage mixture onto half of the dough, lengthwise. (or see post above for another method.)
  8. Fold the other half of the dough over the mixture and pinch all edges closed. Fold them up slightly. 
  9. Move the strudel & parchment paper to a baking sheet and cook uncovered in a preheated oven for 20 min. Reduce heat to 175° C / 350°F and cook for an additional 10 min.  For a browner color, brush the strudel top with a bit of milk when you reduce the temperature.  
Other cabbage strudel recipes on the web:
http://www.nytimes.com/2009/10/28/dining/281vrex.html?_r=1&ref=dining
© 2010 Nicole

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