23 July 2007

1 medium onion, sliced
1/4 cup butter
3 medium leeks (white part only)
2 pounds (aboput 6 medium) potatoes
1 ham bone, any size
1/4 teaspoon dried thyme leaves
6 cups chicken or beef stock or water
1/2 pint heavy cream
1 dash Salt and white pepper
1 croutons
Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons. Makes about 6 servings.
Yield: 6 Portionen
Lightly breaded boneless veal or pork cutlet - This is one of my favorite dishes and it is SO easy to make!

4 thin boneless pork chops or veal chops
1/2 cup oil (I use olive oil)
3/4 cup fine bread crumbs
2 eggs
salt & pepper
2 lemons

Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!

** Some people serve this with a fried egg placed on top of the schnitzel.

19 July 2007

Garlic Fried Rice
Serves: 4


4-5 cups of cooked rice (warm rice is better than cold rice)
2-3 cloves of garlic, sliced
2 tablespoons of butter
1 tablespoon of soy sauce
1 teaspoon of dried parsley


1. In a large skillet or wok, put butter and sliced garlic. Cook over a low heat until the garlic becomes light brown in color.
2. Add the rice into the skillet and mix well.
3. Add soy sauce and parsley and mix well.
4. Serve alone or as a side with any meat dish.

15 July 2007

Fresh corn is in season right now. We know that most people use a recipe that calls for it to be cooked in a pot of water or roasted over a barbeque fire. Most folks chew it off the cob like a mule or horse would do. My mother used a recipe similar to this one and served it as a side dish on the dinner table.

4 ears of fresh field corn, shucked
1 cup milk
2 tablespoons sugar
1 teaspoon salt
1 tablespoon white pepper
4 ounces butter
Cut the corn off the cob and place it into a sauce pan. Add the next 5 ingredients. Cook over medium heat, stirring often, for about 10 minutes of until the corn is tender. Much of the milk will evaporate while cooking.

09 July 2007

Bliss Balls
1 cup sunflower seeds
1/2 cup almonds
1/3 cup agave nectar or dates
3-5 tbs. mesquite meal or carob powder
pinch of nutmeg and/or cinnamon
pinch of sea salt

How to: Put the sunflower seeds and almonds in the blender to make them into a flour or powder. Then, mix them with the rest of the ingredients. Get about 1-2 tbs. of the mixture and shape it into a nice round ball. At this point you may roll it in sesame seeds, coconut flakes, or carob powder. Continue this process until all of the mixture is gone. Put the bliss balls into the freezer until ready to eat.
Source: Deborah Weinischke, Floyd, Virginia