Der Kartoffeleintopf mit Würstchen schmeckt garantiert jedem in der Familie und lässt sich ganz einfach zubereiten.
Dieser Kartoffeleintopf ist das perfekte Familiengericht für kalte Tage. Aus wenigen einfachen Zutaten bereitet ihr im Handumdrehen einen köstlichen Eintopf zu. der Groß und Klein begeistert. Ob als klassischer Kartoffeleintopf mit Würstchen, vegetarisch oder glutenfrei: hier wird garantiert jeder am Tisch satt.
adapted recipe from ATK’s complete beans and grains cookbook. most measurements approximate lol
you’ll need:
-1 onion, sliced
-whatever amount of fennel you want, sliced and keep the fronds around for garnish. as someone living and cooking alone i had a weird amount (like half a bulb + a bunch of stalks) (DO NOT discard the stalks btw they’re perfectly edible. slice v thin and eat raw in a salad or slice pretty thin and throw in this. or add to your pile of future stock ingredients if you have one of those. but they’re just as tasty as the bulbs omg don’t throw them out /rant)
-maybe a cup of mushrooms that have likewise been hanging out in your fridge, whatever size you feel like (i chopped them up roughly) (these are optional but i wanted to both use them up and build some savory flavor i knew i’d be missing by omitting the pancetta ATK calls for)
-however many cloves of garlic your heart desires, smashed
-dried or fresh herb of choice. ATK calls for thyme, since this recipe is a play on french onion soup recipes but i didn’t have that so i used rosemary
-plenty of salt and pepper
-bread. ATK calls for a baguette but i literally just diced up some regular old american sandwich bread and it works just fine
-bay leaf
-1 can of white beans (i used cannellini) including the liquid
-1/2 c dry alcohol of choice. ATK calls for sherry, i’m still working through my bottle of white wine
-1 c beef broth (i used better than bouillon)
-shredded cheese (ATK calls for gruyère + parmesan, i only had parm)
-cooking fat(s) of choice
-sheet tray
-a dutch oven or something similar. if you’re cooking for multiple people make sure it’s oven safe
-if cooking for yourself i recommend a small vessel that is u guessed it, oven safe
cooking directions:
1) turn oven to its lowest setting
2) while oven is preheating, dice up your bread and spread it out on a sheet tray. i added some olive oil to the bottom of the tray + on top of the bread
3) bread goes in the oven until it’s dried out
4) while bread is dehydrating, prep your veg and start heating your cooking fat (i used butter for this)
5) add onion, fennel, smashed garlic, salt, pepper, and your herb/s to the pot over lower heat. you’re gonna caramelize it
6) once it’s mostly caramelized add your shrooms
7) your bread is probably done by now go ahead and take it out of the oven. if you don’t have a broiler (or a vessel that will work with one), turn the oven up either as high as it will go or as high as your cooking vessel is safe to
8) once your shrooms are also nice and browned, add a splash of the alcohol and scrape up all that excellent fond from the bottom and sides of the pot. once you’ve fully deglazed add all of it, the beans w their liquid, the beef broth, and the bay leaf.
9) bring to a vigorous simmer and let the liquids thicken a bit
10a) if cooking for multiple people: kill heat, fish out the leaf, and add the bread and shredded cheese to the top
10b) if you’re using more single serve vessel/s portion stuff into those
11) you’re gonna toast that bread and brown that cheese (unless it’s 8pm in which case you’ll settle for simply melting it)
12) top w fennel fronds and allow to cool to a not-mouth-burning temp before enjoying
Layers of nostalgia 🍫✨
This Dirt Cake is the ultimate no-bake dessert that brings back all the childhood joy! Made with creamy chocolate pudding, crushed chocolate cookies, whipped topping, and a sprinkle of fun (yes, gummy worms included 🪱). It's messy, rich, and ridiculously satisfying.
A Provençal recipe I taught for years in my classes-and which never failed to astonish the students. They couldn't believe we would use forty garlic cloves, but the slow braising softens the garlic to a lovely buttery consistency and delicate flavor, like the garlic purée on page 534.
Makes 8 servings
2/3 cups oil
8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)
4 ribs celery, cut in long strips
2 medium-size onions, chopped
6 sprigs parsley
1 tablespoon chopped fresh tarragon
(or 1 teaspoon dried)
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Grated nutmeg
40 cloves garlic, unpeeled
Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onion, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then the lid (this creates an airtight seal removing the cover. so the steam does not escape). Bake in a 375° oven for 1 1/2 hours, without removing the lid.
Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
Korean BBQ Fleischbällchen mit scharfer Mayo – Einfach und lecker
Entdecke das köstliche Rezept für Korean BBQ Fleischbällchen mit einer pikanten Mayo. Perfekt für dein nächstes Abendessen oder als Snack! Jetzt ausprobieren und begeistern!
Du brauchst wirklich keinen fancy Gerät, um perfekten asiatischen Reis zu machen. Nur einen Topf, Wasser und ein bisschen Geduld.
Yes Bro... Asiatischen Reis ohne Reiskocher kochen – so einfach geht’s mit Topf, Wasser und der 15-15-Methode. Für Jasmin-, Basmati-, Risotto- und Milchreis geeignet. Easy Anleitung vom VHS-Kochkurs bis zur Küche zu Hause.
