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German Potato Dumplings
This recipe has been passed down in my family for generations. I’ve done my best to put measurements to it, but we have always made them by feel. Dense and filling, these dumplings are best paired with the sauerkraut recipe below. Ingredients 1 baking potato, peeled and cubed into 1/2″ pieces 2 baking potatoes, shredded 1 egg 1/2 cup milk 2 1/2 cups flour salt and pepper to taste Boil the cubed potato until tender. At the same time, boil a large stockpot of water. Put drained potato cubes into a bowl with the shredded potatoes. Add egg, milk and flour. At this point, you just have to play with…
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French Peas
Light and gorgeously green, this dish will brighten any table! Ingredients 1 T olive oil 1 shallot, thinly sliced 1 clove garlic, minced 16 oz frozen or fresh peas 1/4 cup chicken stock 1/4 tsp lemon juice salt & pepper Cook down shallots in oil. Add garlic and sauté for 1 more minute until fragrant. Add peas, stock, salt and pepper. Cover and simmer until peas are tender, about 5 minutes. Top with tarragon butter. Nerdy Fact green peas are loaded with vitamins and contain high levels of heart healthy minerals, such as calcium, potassium and magnesium.
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Vianne’s Potato & Lardon Soup
Rich and filling, this soup will comfort the soul and it’s also pretty enough for serving company during cool weather. It’s also vegetarian friendly. For potato without lardon soup, just substitute the bacon grease with olive oil and use a vegetable stock. Ingredients 1 lb bacon, sliced 1 cup celery, diced 2 leeks, sliced 3 cloves garlic, minced 2.5 lbs potatoes, cubed 4-6 cups chicken stock 1 tsp white pepper 2 tsp garlic salt 1 tsp onion powder 2 tsp chicken bouillon 3 Tbsp butter 1/4 cup flour 1 cup heavy cream 2 tsp dried tarragon 3 Tbsp fresh cilantro, chopped green onions, sliced cheddar, shredded I made this in…
