Text 24600, 84 rader
Skriven 2009-05-31 19:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: bread
=================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 >  >  CS> 3 c white flour (replaced 1 with rye here)
 >  >  CS> 3 TB dijon
 >  >  CS> 12 TS dried mustard powder (used asian)
 >  >  CS> 1 TS dried thyme?

 >  CS> Oh that's 1/2 ts dried mustard.

 > (I) used one.

 > Instead of Dijon I added 2 tb slightly crushed Indian black
 > mustard seed. I also add a tb of dehydrated onion flakes, ground

 CS> onion dried flakes would be a good addition grownd down in
 CS> that one!
 
The bread was wonderful! Kevin and Lorie, the wine people, were over
and the four of us devoured the whole loaf hot, with lots of butter,
old Cheddar and a dry Reisling. Next time I shall double the onion
and replace half the thyme with sage. Yep, mustard rye makes a great
loaf.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Estonian Sauerkraut And Sausage Paprikash
Categories: Estonian, sausage, dairy
  Servings: 4

    2/3 lb frankfurters, kielbasa, or
           other sausage, cut into
           slices
      2 TB butter
      2 md onions, chopped
      1    clove garlic, minced
      1 ts paprika
    1/2 ts dried dill, or 
      2 ts fresh chopped dill
    1/2 ts caraway seed
    1/2 c  beef or chicken broth, plus
    1/2 c  water
     16 oz sauerkraut, drained
    3/4 c  sour cream

The term "paprikash" is used loosely here to describe something made
with both paprika and sour cream. 

The cheapness could go even further with the addition of potatoes,
either on the side or cooked right into the stew. This also might
help mellow the sour flavor, which could be too acidic for some.

Adapted from Simply Recipes 

Melt the butter in a heavy soup pot (a dutch oven is ideal) and add
the onion, garlic, and paprika. Cook over medium heat until the
onion is quite soft, 5 to 7 minutes.

Add the sausages and cook for a minute to begin rendering their fat.
Add the dill, caraway seed, broth, and water. Bring to a boil then
simmer for 15 minutes.

Add the sauerkraut and stir to combine well. Continue simmering,
covered, for an additional 15 minutes.

Add the sour cream and simmer just until hot; avoid letting the soup
boil once it's added. Serve immediately.

Posted by Blake Royer

From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Bacchus hath drowned more men than Neptune.

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