1 LB. pork loin
Paste for the Loin
1 TBSP fresh rosemary
1 TBSP dried thyme
3 cloves of garlic
1 TBSP Dijon mustard
Fresh ground black pepper
1 TBSP olive oil
In a small food processor, add all ingredients except the paprika. Blend into a smooth paste. Rub the paprika into the pork loin first, then rub the Paste onto the loin. Refrigerate an hour or more.
We used 1 can of Frank’s Sweet Bavarian Style Kraut w/Caraway Seeds.
1 small yellow cut in half, then cut into thin half-circles. Sauté in butter timed with serving.
½ apple, chopped and placed at the bottom of an ovenware pan.
1 cup of beer, we used Leinenkugel from Wisconsin b/c it is like a German Pilsner.
In an ovenware pan place the loin on top of the chopped apples, add the beer and cook in oven 400° for 30 minutes or so until the center reaches internal temps of 160°. Remove the loin and wrap in aluminum foil and rest for 10 minutes then slice into medallions and discard the apples.
Separately, sauté the onions and heat the Sauerkraut in separate pans timed for serving with the loin.
With tongs plate the Sauerkraut, then the onions and then add the loin medallions on top.
Mircowarp 30 seconds if necessary to heat again. Serve
This is an average of several recipes. Some recipes call for Crème Fraîche which is 1 cup whipping cream, 2 tablespoons buttermilk, otherwise known as sour cream. You have to whip it and leave it in your frig two days. In this recipe we use whipping cream and sour cream.
1 LB beef chuck roast, sliced into strips
2 TBSP Vegetable oil
Salt and pepper to taste
2 TBSP butter
½ onion, sliced or diced
8 oz. sliced mushrooms
2 cloves garlic
1 ½ TBSP flour
½ cup white wine
1 cups beef broth
¼ cup sour cream
¾ cup whipping cream
1 TBSP fresh sliced chives (I used scallions)
You also might want to consider adding a dash of Worcestershire and Dijon mustard.
Cut meat in small strips
Brown meat in batches in a large Dutch oven with the vegetable oil. Remove.
Add the butter, onions and mushrooms, which will begin to deglaze the pan. Add garlic, then flour, stir a minute. Add wine and begin to stir in a gravy (or roux), add beef broth and then the meat. Stir. Cover. Braise for about an hour on low. This will break down the chuck. Cook until the meat is tender.
Add the whipping cream and stir. Add hot pan sauce to your sour cream and stir. This breaks down the sour cream so it doesn’t curdle and then keep whisking the sauce. Add the chives or scallions. Bring to a simmer. Turn off pan and let rest 5 minutes. Serve over egg noodles.
As of 9/22/19
This is a dish that calls for ground lamb. Lamb can have a gamy flavor and lots of herbs are used to offset the gaminess. When using ground beef, make sure to tone back the herbs to less than half of recipe using lamb.
1 TBSP Olive Oil
1 cup chopped onion
1 Lb. ground beef
¼ tsp dried parsley
¼ tsp dried rosemary
¼ tsp dried thyme
1 TBSP Worcestershire sauce
2 cloves garlic minced
2 TBSP flour
2 TBSP tomato paste
1 cup ale beer (Potosi or dark Guinness)
1 cup frozen peas and carrot
½ cup corn kernel w/some juice
1 small tab of Knorr beef bouillon
Topping mashed potatoes:
You know how to do this.
Some use none at all, some use parmesan; I used sharp cheddar Wisconsin cheese
Sauté onions, add meat lightly brown, add everything else except topping except flour and beer. Cook on medium then add flour and mix then beer and make a gravy. Don’t overcook it has to go into the oven. Turn off heat and let sit.
Make the mashed potatoes, place meat into a square baking dish, top with cheese then top with potatoes and bake at 400ᵒ uncovered 30 minutes or so. Let cool and serve.
This is a French blend of southeast France and French New Orleans. (Not a real medley, I made it up).
The chicken dish is a version of French Roast Chicken dish with herbes de Provence and the Andouille sausage and sweet peppers are the New Orleans influence.
• 2 bone in and skinned chicken thighs
• 2 – 4” lengths of Andouille sausage (cut into 1 inch lengths)
• 12 small fingerling potatoes (medley Russian, Ruby, purple and French)
• ½ red bell pepper – sliced
• ½ yellow bell pepper – sliced
• ½ red onion – sliced on a mandolin
• ½ small yellow onion – sliced on a mandolin
• 1 TBSP Olive oil ( I will use truffle olive oil)
• ½ TBSP herbes de Provence
• 2 cloves garlic – cut into coins
• ¼ dry white wine
Make 2 deep cuts in the chicken on the skin side to the bone so it will cook faster. Combined everything in a large bowl and mix to make sure to get the olive oil and herbs on everything. In a 450⁰ oven cook one hour or until the chicken is cooked.
This Provençal fish soup dish is called Bourride, (pronounced Boo-reede).
1. TBSP peppercorns
2. 1/4 tsp. fennel seeds
3. 1/4 tsp. coriander seeds
½ Tsp. sea salt
1 small piece of uncooked cod(3 inch by 3 inch)
1/2 cup dry white wine
3 cups water
1 shallot chopped
1 celery stalk (inner stalk w/leaves) chopped
Cut some cheese cloth and place the peppercorns and seeds in it, tie with string. Put everything is a sauce pan and bring to a boil then gently simmer for 30 minutes.
2 large cloves garlic, peeled
2 egg yolks
½ TBSP Dijon mustard
½ tsp. salt
1 dash cayenne pepper
1/4 cup fish broth (see recipe above)
1/4 cup extra-virgin olive oil
1/4 cup canola oil
Put all in a blender and puree until a smooth froth. Leave in blender.
1 quart fish broth (see recipe above)
6 skinless sea bass fillets (from the three whole sea bass) cut in 1-inch pieces
Salt and freshly ground white pepper
Cayenne pepper to taste
3 small carrots, peeled and cut in ¼-inch pieces
8 oz. white button mushrooms, cleaned and quartered
1 small leek, light green and white parts, cut in ¼-inch pieces and rinsed well
8 oz. fingerling potatoes, cut in ¼-inch pieces
Juice of 1 lemon
1 cup white wine
Sauté carrots, leek, and potatoes in olive oil. Add wine. Add the other ingredient, fish stock and Aioli. Bring to a boil and simmer slowly for 30 minutes. Serve with garlic bread.