Making My Home A Haven is important to me. Sharing homemaking skills. Recipes and food. Bible Studies. This is a treasure chest of goodies. So take a seat. Have a glass of tea and enjoy. You will learn all about who I am.
Are you one of those people who orders pasta with seafood in a restaurant but never makes it at home? Fear not, it’s much easier to prepare than you think and so much better when you can pick and choose the seafood components yourself fresh from the market. “But I don’t have time to cook,” is no excuse either since this whole thing comes together in the kitchen in less time than it takes to order out.
It just takes a little forethought – like stopping at the market on the way home from work – something you probably do anyway. When I made this, I was planning to use bay scallops but couldn’t find them, so I bought the larger sea scallops instead – cutting them into quarters. I also got squid, shrimp and some cockles from New Zealand. I like to include mussels in this dish too, but you normally can’t buy just a dozen or so – you’ve got to buy a huge sack of them, which wasn’t going to work in this meal for two people. You can add or subtract any other kind seafood you like.
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped with an egg.
If you like cheese (and who doesn’t like cheese?) and bread (ditto regarding bread), then you’ll be sure to love khachapuri. Really, what’s not to like (carbs and fat)? Khachapuri is best enjoyed straight from the oven when the cheese is piping hot, bubbling, and oozy. The egg and cheese (along with butter, if you like) are stirred together to form a most decadent and delicious combination. Just slice off a piece of bread, scoop up some cheese and egg mixture and enjoy. Fair warning, khachapuri may induce a food coma, but totally worth it. Perhaps best to share with a friend.
Khachapuri is traditionally made with a Georgian cow’s milk cheese called sulguni (which I’ve read is sour and moderately salty with an elastic consistency). No sulguni to be found in Philadelphia, so I used a combination of Greek (sheep’s milk) feta, which imparts a nice brininess, and a soft (Italian) Tallegio, which imparts a fruity tang and melts well. Though, you could easily experiment with other combinations of cheese. Add herbs or even chopped spinach. There are many possibilities.
My son made and brought this braunschweiger (or liver sausage) spread or dip to a Christmas party, and it was a big hit. They used to live in East Dubuque, and he says it is served on every restaurant buffet around there. Bettie has seen it on her country club buffet in this part of Iowa too.
Now Myrna and I were raised in a predominantly German community and both love braunschweiger, but we hadn’t tried it like this! Dave made us each a container of it for Christmas, and we loved it and had to have the recipe. Dave says it does freeze well too, if you can’t use the entire recipe at once. He has tried a different version and thinks this is still the best one – it was given to him by Joann Pregler – thanks, Joann. We like the braunschweiger that comes in a larger roll with a yellow wrapper – John Morrell and Hillshire Farms are two brands; there are others in other parts of the country – use your favorite. Our new favorite is from Frick’s…from Missouri.
I’m posting it so you can perhaps make it for your super bowl party; although it would be good anytime. We ate ours on some crackers, and the next day as sandwich filling on homemade bread with real butter – my absolute favorite – but I think it’s also great on party rye bread slices.
As a German American I always like to find the German influence in many of the dishes that are popular in the USA
I also love stories of how traditional dishes from countries develop. It is hard to be 100% accurate on all the details but you can always discuss many of the influences from immigrants that brought their ideas and spices to a new land and how folks used what they had and what was available to create dishes that develop on the trail and are now so many eating establishments, homes and packaged in our stores
I found it interesting that both an American bowl of chili and in Germany Hungarian Goulash (Ungarishes Gulasch) have very similar heritage developing on the plains of Texas or Hungary. The cowboys or Gulyas herded cattle and fed cowpokes or herdsman on the trail with the ingredients at hand or what they could preserve. In many ways these dishes are remarkably similar. Texas Chili Con Carne started as stew with chunks of beef or other meats. The ground beef and beans version that is so popular in the U.S. is a later adaption.
A Tale of 2 Dishes
Goulash and Chili Con Carne
Brothers from a Different Mother
German Style Chilie Con Carne
(1 place prize winning
Here is Julia’s complete recipe. She begins with a short prefatory note:
The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew. You should therefore count on 2 1/2 hours at least from start to finish. Though the preliminary cooking in butter requires some watching, the actual simmering can proceed almost unattended.
INGREDIENTS: 1 1/2 lbs. or about 5 cups of thinly sliced yellow onions 3 T butter 1 T vegetable oil A heavy-bottomed, 4 qCROUTES — HARD-TOASTED FRENCH BREAD: 12 to 16 slices of French bread, cut 3/4 to 1 inch thick Olive oil or beef drippings A cut clove of garlic PROCEDURE FOR THE SOUP: Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes. uart covered saucepan 1 tsp. salt 1/4 tsp. sugar 3 T flour 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon. 1/2 cup dry white wine or dry white vermouth Salt and pepper to taste 3 T cognac Rounds of hard-toasted French bread (see recipe following) 1 to 2 cups grated Swiss or Parmesan cheese
CROUTES — HARD-TOASTED FRENCH BREAD: 12 to 16 slices of French bread, cut 3/4 to 1 inch thick Olive oil or beef drippings A cut clove of garlic PROCEDURE FOR THE SOUP: Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes.
Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. Set aside uncovered until ready to serve. Then reheat to the simmer. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread and pass the cheese separately.
PROCEDURE TO MAKE THE CROUTES: Place the bread in one layer in a roasting pan and bake in a preheated 325 degree oven for about half an hour, until it is thoroughly dried out and lightly browned. Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.
NOTES: After making this soup for over 30 years, we have learned a few things that affect this soup. First, do not use “sweet” onions. Second, be patient in making this soup. Do not hurry the onions as they are browning. You may end up with black onions, which means starting over, perhaps a trip to buy more onions or–worse–canned soup if the stores are closed on a holiday.
Third, though I hesitate to admit it, I have never made beef stock. I use canned broth, and the soup is still darned good. Heat the broth just until it steams while the onions are browning.
Fourth, cognac is expensive; a good domestic brandy works just fine. Today, I use dry or semi-dry Madeira wine instead of cognac or brandy because we prefer the flavor it adds to the soup. This is the one major change I have made in Julia’s recipe. You might want to try the recipe both ways to see which flavor you prefer.
And fifth, for the dry white wine, sauvignon blanc or Chardonnay are both good choices. If you plan on serving wine with the soup, choose one that you enjoy drinking to use in the soup. When making the croutes I arrange the bread on cookie sheets. If you discover that you are out of garlic cloves, you can mix a dash or two of garlic powder into a couple of tablespoons of olive oil to baste the toasted bread rounds. Don’t overdo the garlic; you want just a hint of garlic on the bread. Instead of pouring soup over the toasted rounds of bread I usually float a croute on the soup in each soup bowl, sprinkle a little Swiss cheese on top and offer extra cheese at the table for guests to add more if they like. We prefer a good aged Swiss cheese to Parmesan on this soup, but try both to see which one you like better.
Love this recipe and the history of it.
It is from Heidy at The McCallum’s Shamrock Patch
My only complaint and I already told Heidy when I commented on her blog is that there isn’t enough Swedish Meatballs And Sauce on the Egg Noodles.
I want lot’s of it. So would Danny. This is one of our favorite meals.