Tag: potato

Pork Schnitzel and Chonky Potato Salad

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Crispy Cronchy Amazing

As an attempt to continue our trip through German food we have found our way to pork schnitzel. I had never fried anything in Panko before so when this worked out for me on the first try I was pleasantly surprised how easy it was. The potato salad is also my new favorite way to eat potatoes. The sour cream gives the potato salad a lightness that is pleasantly different from the over dressed packaged ones in the deli section of the store.

Ingredients

Pork Schnitzel

  • 4 boneless pork chops, pounded to about a 1/4 inch thickness
  • 1 cup flour
  • 1 cup panko bread crumb
  • 1 egg
  • 1 tbsp. dijon mustard
  • salt/pepper
  • 1/2 tsp onion powder
  • 1/2 tsp. garlic powder
  • neutral oil for frying

Potato Salad

  • 8 red potatoes, chunky dice
  • 1/2 cup sour cream
  • 1 clove grated garlic
  • 1 tsp. fresh chopped dill
  • kosher salt/pepper to taste

Directions

  1. Set up your bread station: flour and seasonings in one bowl. Egg and dijon mustard in another. Bread crumbs in the third bowl.
  2. Pound out your pork chops and place them on a plate. Set aside.
  3. Chop potatoes and place them in a pot of salted boiling water. These will take about 10 minutes depending on how chunky you cut them.
  4. Put sour cream, dill, garlic and salt into a medium size bowl and set aside.
  5. When potatoes only have a couple minutes left you want to put a pan on medium heat and put about 2 tbsp. oil in.
  6. Start breading your pork: First put it in the flour. Make sure both sides are coated. Then dip into the egg and mustard mixture. Let the excess drip off. Then coat in bread crumb. Make sure both sides are evenly coated.
  7. By this time your potatoes should be done. Drain the water and put in bowl with sour cream. Mix together and set aside.
  8. Fry up your pork. You can put two in a pan together cooking them about 2 1/2 to 3 minutes on each side. You want your pork to be slightly pink and glistening inside. If its grey you have gone to far. You have shoe leather now.
  9. Lightly salt the schnitzel once its done frying and serve it up next to your potato salad.

Potato Bacon Soup and Dinner Rolls

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In our quest to explore the world of food through the origin of Disney stories we have found our way to germany next. The world of snow white, tangled and sleeping beauty. From what I have noticed of German food it is made of easily attainable ingredients and warm spices that fill the home and the bellies of the people that live there with happiness. This bacon potato soup and hot roll combo is my interpretation of snow white feeding supper to the dwarves.

Tip: you will need to start your hot rolls about two hours before you start your soup. Your rolls and soup take the same amount of time to cook so you want to get all the proofing and dough forming out of the way.

warm soup and fresh bread can’t be beat

Ingredients

Soup

  • 6 slices of bacon, chopped
  • bacon grease/butter
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • 1/4 cup flour
  • 2 cups chicken stock
  • 2 cups milk
  • 8 red potatoes, thick dice
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 tsp. salt
  • 1/2 tsp. pepper

Bread

  • 2 tsp yeast (active dry)
  • 3/4 cup water (warm, 95 to 110 degrees F)
  • 2 Tbsp honey
  • 1 tsp salt
  • 2 Tbsp butter, softened
  • 1 egg
  • 2 1/2 cups bread flour

Directions

Soup

  1. Dice your bacon into small chunks and place in a large pot. Cook on medium high until crispy then remove the bacon and set aside. Leave the bacon grease in the pot.
  2. Turn the heat down to about medium low and add a tablespoon of butter.
  3. Add you shallot and garlic and cook for about 4 minutes until your shallots have some color on them.
  4. Add your flour and stir continuously for about a minute until fully combined.
  5. Add stock, milk and potatoes. Cook for about 15-20 minutes until potatoes are cooked through.
  6. Add cheese, sour cream and bacon and cook until cheese is melted.

Bread

  1. In the bowl of a stand mixer with a dough hook attachment (You can also just do this in a medium bowl) add your yeast and water. Stir until the yeast dissolves.
  2. Stir in the honey, salt, butter and egg. Add the flour and mix well. You want the dough to stick to the hook. If your mixing in a bowl you want the dough to follow the spoon around the bowl.
  3. Turn the dough out onto a floured surface and knead for about 8 minutes. You want the dough to be smooth and elastic. If you poke it you want it to spring back slowly.
  4. Place the dough in a clean oiled bowl and cover with plastic wrap. Let rise for one hour till it doubles in size.
  5. Punch dough down to knock the air out of it. Turn it back out onto your floured surface and knead for about five minutes.
  6. Divide dough into about ten equal pieces. Take each piece and roll it into a ball. Tucking the edges in underneath the dough to make a nice round surface. Place in a round greased pan and over with a clean kitchen towel for about 45 minutes. Don’t let them rise too high or they will be hard to turn out once you cook them. (Speaking from experience)
  7. Bake in a 375 degree over for about 20 minutes. Till the tops are golden brown. Turn them out onto a rack to cool.

If you do manage to let them rise a little long I ended up having to use a paring knife to cut them out. They were still warm and delicious. Just not nice and round.