tag:blogger.com,1999:blog-67292791418531940762024-03-17T02:27:28.984-04:00Vintage Recipe BlogBrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.comBlogger322125tag:blogger.com,1999:blog-6729279141853194076.post-19778536887997616672023-07-30T14:10:00.000-04:002023-07-30T14:10:09.953-04:001950's "Church" Banana Bread<div class="separator" style="clear: both; text-align: center;">
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I admit I always hated banana bread with a passion. The dense, door stop quality, pudding consistency breads of my youth were just over the top with banana flavor and nothing else. Coupled with an evil tendency to flare up my heartburn I soon shied away from banana bread for good. You can imagine my discomfiture the other day when my wife said "Let's make banana bread". "Yeah sure, I'll make it but you can eat it, I hate the stuff." So as with anything else my wife suggests to eat I immediately spring into action with a search for a vintage recipe. The only problem is there is no vintage recipe for banana bread.<br />
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The history of banana bread starts in the mid 1930's as a depression era way of being frugal and using up soft, overripe bananas. That recipe appears in a Pillsbury cookbook titled "Balanced Recipes" which is itself an aluminum covered art deco masterpiece that sells for $35-$50+ on Ebay. While this was the first appearance of banana bread the recipe really didn't catch on until 1950 when Chiquita Bananas published a recipe book with their own version of banana bread in it. The popularity increased until it truly exploded in the 1960's for reasons known only to Chaos Theory. It's fortunate that I had a kind soul bless me with her 2 old Church cookbooks, one from the 1940's and the other from 1961 because it was in the latter that I found this recipe which remains true to the 1950's style of making banana bread. Over the years the recipe has been bastardized with the never-ending search for more banana flavor which has led to the dense puddingy loaves of my youth. This recipe is still cake like but well balanced with flavor between the sweetness, the bananas and the nuts.<div><br /></div><div>Note 07/30/2023: I have since posting this recipe found out I am allergic to bananas, go figure. I have since tried making this with ripe plantains and had no problems with heartburn after eating the bread. Ripe plantains will be dark yellow with lots of black spots and feel soft if gently pressed.</div><div>
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<span style="font-size: large;">1950's "Church" Banana Bread</span><br />
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1 C Sugar<br />
1/2 C Sour Cream<br />
1/4 C Whole Milk<br />2 Eggs<br />
3 Ripe Bananas (or plantains), peeled and riced or mashed<br />
2C All Purpose Flour<br />
1tsp Salt<br />
1tsp Baking Soda<br />
1tsp Baking Powder<br />
1/2C Chopped Pecans or Walnuts<br />
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In a bowl, beat eggs well then add sugar, sour cream and milk. Cream well before sifting in flour, salt, baking powder and baking soda a little at a time, mixing well to ensure a smooth batter. When mixed, fold in riced bananas and nuts gently until mixed through. Grease and flour a bread pan and add batter, smoothing top. Bake at 350° for 45mins to 1 Hour until toothpick comes out clean. Let cool on wire rack 10 mins before taking bread out of pan and cooling completely on rack.</div>BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com1tag:blogger.com,1999:blog-6729279141853194076.post-71450784011241438962023-07-18T11:26:00.004-04:002023-07-28T13:06:12.917-04:00The Only Bread Recipe You'll Ever Need<div class="separator" style="clear: both; text-align: center;">
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Back in the old days, home cooks didn't trouble themselves trying to make artisan breads. Sure you can spend a fortune on pans, rising baskets, flours, enhancers, etc trying to bake loaves like the professional bakeries put out but I have to ask why? Most artisan breads are entirely unsuited to the one thing we will most be doing with them, making sandwiches. I have many vintage cookbooks in my collection now and while here and there you encounter a recipe for French bread, noticeably absent are the ciabatta breads, sourdoughs, challah breads and other loaves that are outside of the purvue of most home bakers. Instead is a more practical approach meant to be frugal not topple you off the fiscal cliff in a unforgiving quest for the proper crumb size.<br />
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To this end, vintage cookbooks deal with 4 basic breads always baked in a loaf pan, White Bread, Graham Bread, Total (Whole) Wheat Bread and Potato Bread. Any one of these breads would be perfect for toast in the morning, sandwiches at lunch and even dinnertime. You'll also be saving money sticking with the tried an true loaves. To truly make a cost comparison I have to compare my bread to the local organic baker as we use the exact same ingredients. His bread rings up at $4.50 a loaf while I can bake at home for $1.50 a loaf in ingredients and electricity. "But it's only $3" you say; Well I use about a loaf a week and over the course of a year the savings is $156, quite substantial. Double or even triple that for a full sized family and now you're saving serious money.<br />
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Bread was truly the staff of life in the old days, and this was especially true during the Great Depression. Home bakers turned out 2-3 loaves of bread twice a week and bread was served with every meal. This is a lesson we can learn even now as bread is inexpensive and fills the belly. <div><br /></div><div>Edit 07/18/2023: I have converted these recipes to metric weights and measures as I have discovered baking by weights contributes to a better outcome each time a loaf is made.<br />
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<span style="font-size: large;">Basic White Bread (The Mother)</span><br />
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375g 00 Italian Flour (or all purpose)<br />225ml Warm Water<br />
7g Yeast<br />
28ml Oil or Melted Lard<br />
13g Sugar <br />
6g Salt<br />
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In a measuring cup mix together water and yeast and let sit until bubbly, about 10 minutes. Sift together flour, salt and sugar then add in yeast mixture. Stir well then work with hands in bowl until it comes together. Add in oil and knead with hands until dough cleans the bowl then transfer to a floured board. Knead well until dough becomes smooth. Form ball and place in oiled bowl, cover with towel and let rise until doubled. Grease a bread pan and preheat oven to 350°. Punch down dough and turn out onto floured surface. If you want larger air pockets in the bread then form loaf immediately and place in pan, for a normal sandwich bread though you'll want to knead it a few minutes then form a loaf and place in pan. Let it rise until it's even with top of pan then bake 30 minutes. Cool on wire rack completely before cutting. Store in plastic bag on counter, will last up to a week but is best if eaten within 3 days.<br />
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<b>Graham Bread</b><br />
188g All Purpose Flour<br />188g White Whole Wheat Flour<br />
<br />Follow the same measurements from above for oil, yeast, sugar, salt and water<br />
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<b>Total (Whole) Wheat Bread</b><br />
125g All Purpose Flour<br />250g Whole Wheat Flour<br />
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Mix yeast mixture with all purpose flour first before adding whole wheat flour. Takes longer to rise than white bread.<br />
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<b>Potato Bread</b><br />225 ml water from boiled potatoes warmed to 105 degrees</div><div><br /></div><div>Follow the same measurements for the rest of the ingredients according to the white bread recipe.<br />
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The starch in the potato water makes this a real fast rising bread, it also makes for a moister crumb than with other loaves. Perfect for sandwiches or toasting.<br />
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Yield for all recipes is 1 loaf. Double all ingredients except for yeast to make 2 loaves</div>BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com1tag:blogger.com,1999:blog-6729279141853194076.post-51879237782245159712021-03-08T11:56:00.008-05:002023-07-20T16:30:30.402-04:00Little Tavern Sliders Recipe<div class="separator" style="clear: both; text-align: center;">
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There are many places that sell sliders, or little burgers usually steamed on a griddle and sold in multiples. White Castle, Crystal and even Burger King with their burger shots but in Baltimore you had 2 locations that advertised for you to "Buy them by the sackful," Little Tavern and White Tower. Both of these chains were found in the Baltimore - Washington area and their flavor was quite different from the Northeast's White Castle chain. Opened in 1927 in Louisville, Ky, Little Tavern eventually made their way over to Baltimore opening 13 locations. Their menu was simple, sliders, drinks and a tasty coffee served in a heavy mug.<br />
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<br />Edit 03/08/2021<div><br /></div><div> I originally wrote this with some wrong information so I decided to take down the recipe until I could verify how these were really made. Dehydrated onions were not used, instead it was fresh onions minced fine. Also I originally called for ground chuck and you can certainly use this but just cheap no name ground beef from a butcher or walmart even work best and give a better end result.<br /><div><br /></div><div>Original Post from 2018:</div><div><br /></div><div>
Now there are dozens of recipes on the internet for White Castle Burgers but for Little Tavern I found a paltry few and they weren't quite there in terms of size and flavor. Time to call a family member who used to work at Little Tavern back when they were in college and get the full story behind these burgers. First, they're not steamed like a White Castle burger but rather seared on a medium heat griddle. Second is the use of butter to grease the griddle before adding the burgers. <br />
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I tried making the burgers 2 ways, first is to weigh out your ground beef into 1oz meatballs then throw them on the grill and smash with a flat spatula. This created a rather crispy char on one side and I wasn't fond of the flavor. The second time I used 2 small plates to smash the burgers before cooking into thin patties which I kept separated with small pieces of wax paper. This method cooked the burger without creating a char and the final product was out of this world tasty.<br />
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Four sliders make for a very filling meal, especially when coupled with a side item like fries or chips. For the buns, use any slider bun that suits your fancy. I used fresh baked dinner rolls from the Publix Bakery.<br />
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<span style="font-size: large;">Little Tavern Sliders</span><br />
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1/2 Pound Ground Beef<br />
1Cup Finely Minced Onions<div>8 Slider Buns<br />Unsalted Butter<br />
Dill Pickle Chips<br />
salt & pepper to taste<br />
Ketchup (optional)<br />
Mustard (optional)<br />
2 slices american cheese cut into quarters for 8 pieces (optional)<br />
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If you have a kitchen scale, Make meatballs out of the ground chuck weighing about 1oz each. Take some wax paper and cut into 4" square pieces, you will need 16 total. If you have a burger press use it for the next step otherwise you need 2 small plates with flat bottoms or a pie pan, etc. Place a piece of wax paper on bottom, then a meatball, then top with wax paper and smash thin. Repeat until you have 8 sliders stacking on top of each other.<br />
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They can be frozen this way up to 3 months and thawed before use. Take a heavy bottom frying pan or electric griddle and heat to medium. Don't get the pan too hot because you don't want the butter to burn. Place a pat of butter in the pan and spread it around so it coats well then add your burger patties. Season each patty with salt and pepper then place a heavy measure of the onions on top and press into the burgers with a spatula. When the patties are cooked on the first side, about 3-4 mins, carefully flip them over so they're on top of the onions. Place the split side of the buns on top of the burgers to steam them and warm them up. Add a sprinkle of water to the pan and cover. After 3-4mins the burgers are done. Remove the buns and top each burger with a piece of cheese. On bottom half of buns, place 2 pickle chips then top with burger and on top side of bun add a swirl of mustard and a swirl of ketchup.</div></div></div>BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com5tag:blogger.com,1999:blog-6729279141853194076.post-12523597510116306822020-04-09T06:20:00.003-04:002020-04-09T06:20:34.736-04:00U Boat Food Project: The End<br />
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This is I regret to say the end of this project. With the deepening crisis of COVID-19 and the economic uncertainty that is being created I need to focus on my own affairs and bring my cooking back to having more flexibility. I also want to preserve what canned goods I have in case things get really bad rather than run though them with this diet.<br />
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It has been an interesting look into history while doing this. I cannot say I was happy with the food, some things were just weird to my taste but others are going to become a more regular part of my rotation. One thing I can say is that after doing this 3 weeks I feel the lack of fresh vegetables. I usually eat alot of salads and I feel the lack of them not being a part of my diet. So it has been fun while it lasted. I will write a couple of cleanup articles and share a couple of recipes I found I liked in the next couple of days. I will still be around and I have some plans to do some vintage recipes again so stay tuned.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-65656023600951365612020-04-03T08:48:00.004-04:002020-04-03T08:48:55.749-04:00U Boat Food Project Days 11 & 12<div class="separator" style="clear: both; text-align: center;">
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This post catches me up to the present day and with it we have a special meal, sauerbraten. Sauerbraten was used to use up the last of the fresh beef which by this time would have been starting to go sour even under refrigeration. Vinegar has long been used as means of hiding the flavor of beef that is a bit off and while the Romans were preserving meat in red wine over 2000 years ago, the probable origins of this dish go back to the time of Charlemagne. It was the meal the sailors on U Boats most looked forward to and it marked the end of the fresh food on the voyage, for after this canned food was relied on for the meals. I used a Rhineland version of the recipe where the sauce is finished off with some honey, currants and cranberries.</div>
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Day 11</div>
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Breakfast: bread, butter, jam, one egg and tea</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW8uxwTu4402UcTYJ4cSWaSy8RdZvrf5Ri-ISvRr3-HOJKOJxbfz9I4w8LNdk6uuVjk7KfunYynwNHmkZTyBFCMOKDcszPR2dlNbPnaiiOW-JBDnB3FhAqah_pHAC7lQbCFig-_8gIsyo/s1600/20200401_122006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW8uxwTu4402UcTYJ4cSWaSy8RdZvrf5Ri-ISvRr3-HOJKOJxbfz9I4w8LNdk6uuVjk7KfunYynwNHmkZTyBFCMOKDcszPR2dlNbPnaiiOW-JBDnB3FhAqah_pHAC7lQbCFig-_8gIsyo/s400/20200401_122006.jpg" width="400" /></a></div>
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Lunch: pork roast, fried potatoes, broccoli and fruit</div>
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Supper: salami, camembert, one pickle, bread, lard, coffee</div>
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Day 12</div>
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Breakfast: toast, butter, coffee</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGqTWavpezllNI9CcfoACrtJsHbOr2eofCgOQSewT_HF6qAOOjlSUcKM_h9svnuplwVsIdvX5cF-73IrZ4Y-fTqR3vsLVMVxO3HLg8C1SalPaX4X85qdDAjdHwX4oPBvKj9i5lzR_MRVW/s1600/20200402_121801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGqTWavpezllNI9CcfoACrtJsHbOr2eofCgOQSewT_HF6qAOOjlSUcKM_h9svnuplwVsIdvX5cF-73IrZ4Y-fTqR3vsLVMVxO3HLg8C1SalPaX4X85qdDAjdHwX4oPBvKj9i5lzR_MRVW/s400/20200402_121801.jpg" width="400" /></a></div>
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Lunch: sauerbraten, red cabbage and potato dumplings</div>
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Supper: lunch leftovers</div>
<br />BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-41306350829678026032020-04-03T08:28:00.003-04:002020-04-03T08:28:33.518-04:00U Boat Food Project: Days 9 & 10<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TpNGuW2s-96X6cVg18CiufX-IDMjaBKXInU2nMt4Ar9nFdmjyNRd2PflmupmspbBcWSCBT35aaUVJl46O3NKzbQhpjLMY60VVONk-kzaRMKT8h48EEbKnVJJzpeEBOs4pDvwBTTKXsqY/s1600/u-boot-hauptbild-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="800" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TpNGuW2s-96X6cVg18CiufX-IDMjaBKXInU2nMt4Ar9nFdmjyNRd2PflmupmspbBcWSCBT35aaUVJl46O3NKzbQhpjLMY60VVONk-kzaRMKT8h48EEbKnVJJzpeEBOs4pDvwBTTKXsqY/s400/u-boot-hauptbild-5.jpg" width="400" /></a></div>
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So I got a little behind these last few days, my apologies, life comes at you fast and I was busy with some personal issues. I made lunch the last 4 days but I did not follow the menu for dinner because I was clearing up leftovers in the fridge from these rather large lunches and one day I skipped dinner entirely because I wasn't in the mood emotionally.</div>
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Day 9</div>
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Breakfast: toast, jam, coffee</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_XHE4QhZzITzAQ-UeSxq7fFzbonoB6eNl-WAXSHQnzk0gja1F-Cc_S4CSqy9u74wjXrIhy-pEvUoYIVZ0FIf1n9aFlAaMhtB9Edqa-LUrSBWOz0ZmWiNOjIBjgAZnRvgVckTC0MltFvS/s1600/20200330_122343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_XHE4QhZzITzAQ-UeSxq7fFzbonoB6eNl-WAXSHQnzk0gja1F-Cc_S4CSqy9u74wjXrIhy-pEvUoYIVZ0FIf1n9aFlAaMhtB9Edqa-LUrSBWOz0ZmWiNOjIBjgAZnRvgVckTC0MltFvS/s400/20200330_122343.jpg" width="400" /></a></div>
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Lunch: pot roast, roasted brussels sprouts and fried potatoes</div>
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Supper: skipped</div>
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Day 10</div>
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Breakfast: sea crackers, butter, honey, tea</div>
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Lunch: simmered pot with cabbage, sauerkraut, onions, apples, potatoes, thick bacon and smoked pork ribs.</div>
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Supper: finished off lunch leftovers</div>
BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com2tag:blogger.com,1999:blog-6729279141853194076.post-40219159284962762932020-03-30T10:39:00.003-04:002020-03-30T10:52:36.749-04:00Gluten Free Pork Schitzel and Jager Gravy Recipe<div class="separator" style="clear: both; text-align: center;">
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A week or so before the madness started with COVID-19, I was diagnosed as being celiac. It certainly answered alot of health questions I have had kicking around in my brain all my life so I immediately cut gluten from my life forever. It's been a strange transition but I feel better because of making the change. Needless to say, I have had to make a change to the U Boat recipes that I am doing for this project and this schnitzel is one of them. I found some chickpea crumbs for breading at Sprouts and I thought that would make an excellent final coating for the schnitzel while keeping it crisp.<br />
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Pork Schitzel with Jager Gravy<br />
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<i>For the schitzel</i><br />
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4 boneless pork chops<br />
king arthur gluten free flour<br />
watusee chickpea "breadcrumbs"<br />
2 eggs<br />
1 tablespoon water<br />
salt, pepper, onion powder, garlic powder<br />
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<i>For the gravy</i><br />
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1 cup strong beef stock<br />
1 tablespoon basalmic vinegar<br />
1 can of sliced mushrooms, drained<br />
1/2 an onion, minced fine<br />
salt, pepper, thyme<br />
1 tablespoon cornstarch mixed with 1 tablespoon cold water<br />
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Flatten your pork chops until they are less than 1/4 inch thick using a rolling pin or meat pounder. Line up 2 plates with a bowl in between. In the first plate place the king arthur gluten free flour seasoning it with salt, pepper, garic and onion powders and mixing well. In the bowl whisk the 2 eggs with the water until light and frothy and on the last plate place about a cup of the chickpea crumbs.<br />
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Prepare your gravy by frying the onion in some butter until translucent and soft. Add drained mushrooms and stir around for a couple minutes before adding the beef stock, vinegar and spices. Reduce heat to low and keep warm.<br />
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In a non stick frying pan add about 1/2 cup of oil and heat over medium heat. while the pan is heating take your pork pieces, season with salt and pepper then coat with flour, dip in egg and finally coat with chickpea crumbs. Fry in the pan taking care not to overcrowd until lightly browned, about 5-7 minutes each side. Place on paper towels to drain while you finish the gravy. In a small bowl mix your cornstarch and water to make a slurry. Increase the heat on the gravy until it is is simmering than add the cornstarch slurry and stir well until thickened. Remove from heat and serve over the schnitzel.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com2tag:blogger.com,1999:blog-6729279141853194076.post-68596653016269411652020-03-30T10:05:00.002-04:002020-03-30T10:05:32.062-04:00U Boat Food Project: Day 8<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyzmaLujxk5ILtQTbFYLQ-y-2Olacw-XnhqQ9yIKWiDTjaRiVKR1iF4nzFRWMzQaZnOE0w3xyY5p5ik6pa_XtnOCuv98KbVgS4JOibdBQixJgdCJYHPuBFUpN2pP00QQRqhatMRjQujaI/s1600/u-boot-hauptbild-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="800" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyzmaLujxk5ILtQTbFYLQ-y-2Olacw-XnhqQ9yIKWiDTjaRiVKR1iF4nzFRWMzQaZnOE0w3xyY5p5ik6pa_XtnOCuv98KbVgS4JOibdBQixJgdCJYHPuBFUpN2pP00QQRqhatMRjQujaI/s400/u-boot-hauptbild-4.jpg" width="400" /></a></div>
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Well this first week of this historical project is in the books so to speak. I shot a video on my youtube channel where I explain my thoughts and feelings after the first week of this menu, you can check it out below. Today was the last day of fresh milk and cream, from here on out it is evaporated or condensed milk and the recipes will reflect this change. This will also be the last week of fresh meat. I had to draw a line somewhere and say they could not have reasonably had fresh meat after this point. In various anecdotes I have found about food on board U Boats, it was said the men looked forward to sauerbraten day the most but it was bittersweet as it was also the last day they would see fresh meat. This makes sense as meat lasts about 5 days in the refrigerator before going bad and if you were to load out the ship with frozen beef you could extend it by 3-4 days thawing time but by the 12th day, any beef was getting slimy so you had to hide this with vinegar. Don't worry though, I'm using fresh beef for the recipe later this week as although I am historically accurate, I don't need to invite disaster while the hospitals are full of sick people.<br />
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Breakfast: bread, butter, honey, coffee<br />
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Lunch: pork schnitzel, mushroom gravy, red cabbage, potato salad, fruit<br />
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Supper: liverwurst, sausage, butter, bread, hot cocoa (uses the last of the fresh milk)<br />
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<br />BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-51015786567702886592020-03-29T10:39:00.002-04:002020-03-29T10:39:18.612-04:00U Boat Recipes: Roasted vegetables and Apples<div class="separator" style="clear: both; text-align: center;">
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Sorry for using the same photo for 2 recipes but I wasn't sure if I was going to include the roasted vegetable recipe. I't been some time since I was writing on this blog and I have to get back into the groove so to speak. This recipe shows the flexibility of the menu as it is written. The original document simply said: "Rissoles, mixed vegetables, potatoes, fruit", and I thought to myself, "why can't I just combine them all and make life easier for me? I am rather happy with the result which is why I decided to share it.<br />
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Roasted Vegetables and Apples, 2 servings<br />
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1 medium potato<br />
1 small onion<br />
2 carrots, smaller sized<br />
1 apple (I used a gala)<br />
1 lemon<br />
olive oil<br />
salt and pepper<br />
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Preheat your oven to 400°. Wash off your vegetables and apple then cut into bite sized pieces without peeling and toss together in a bowl. Drizzle 2 tablespoons of olive oil over, add the juice of the lemon and season well with salt and pepper. Toss everything until well coated and place in a casserole dish with a lid. Cover and roast in oven for 30 minutes then remove cover and cook 20 minutes longer until the top is starting brown slightly.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-38263449543825570742020-03-29T10:26:00.000-04:002020-03-29T10:26:20.722-04:00U Boat Recipes: Frikadellen or German Meatballs<div class="separator" style="clear: both; text-align: center;">
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Every country around the world has their own version of meatballs, it's an interesting societal phenomenon that was even mentioned in the old Babylon 5 sci fi series. The German version is rather easy utilizing ingredients that were readily available on a u boat. <br />
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Frikadellen, German Meatballs<br />
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1/2 pound each ground beef and ground pork<br />
1 small onion, minced<br />
1 egg<br />
parsley either 1/2 cup fresh minced or 1/4 cup dried<br />
bread crumbs<br />
salt and pepper to taste<br />
lard or oil for frying<br />
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In a bowl combine the meats, parsley and egg and set aside. Warm a frying pan over medium heat and add a little oil or lard. When heated, add the minced onions and fry until transparent, about 5 minutes, stirring often. Remove from heat and add to the meat mixture. Season the mixture well with salt and pepper then mix with your hands until combined. Add bread crumbs in increments and mix until you get a mix that will form a ball. It should be sticky, but not wet. Form into 2 ounce balls and flatten each slightly before placing on a plate. In the frying pan you cooked your onions, melt about 1/4 cup of lard (or oil of choice) over medium heat and fry the meat patties unitl crisp on one side then turn and repeat on other side. They should be well browned and cooked in the middle which takes about 5-7 minutes per side. Drain on paper and serve hot.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-36959647052076990372020-03-29T09:58:00.002-04:002020-03-29T10:27:01.672-04:00U Boat Food Project: Day 7<div class="separator" style="clear: both; text-align: center;">
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Today was another one of those days when errand running takes over and you're stuck doing something long past when you thought you would be done. This is also where the flexibility of the menu begins to shine as well. Just like with wednesday, I was able to simply switch lunch with supper today to provide myself with an easier meal when we arrived home. The <i>Frikadellen </i>were very good as I let them crisp up just a bit too much. For the vegetables the original menu simply said "mixed vegetables, potatoes and fruit" so rather than making separate dishes I just mixed them together and did a roast vegetable and apple dish.<br />
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Breakfast: Pancakes, butter, coffee</div>
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Lunch: Liverwurst and cheese sandwiches</div>
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Supper: <a href="http://www.vintagerecipeblog.com/2020/03/u-boat-recipes-frikadellen-or-german.html" target="_blank">Frikadellen (German meatballs)</a>, mixed roasted vegetables and applesBrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-28613732184293570182020-03-29T09:44:00.000-04:002020-03-29T09:44:14.017-04:00U Boat Food Project: Day 6<div class="separator" style="clear: both; text-align: center;">
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Today is a lighter day of cooking since we have sausage, cabbage and potatoes for lunch. Since I skipped supper on wednesday and moved the supper from that day to yesterday's supper we missed out on Thuringian potato salad yesterday. Not to worry though as potatoes are on the menu today and since how they were cooked was left up to the discretion of the cook, I can just make it today with lunch.<br />
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Breakfast: bread, butter, jam, the last of the fresh milk<br />
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Lunch: smoked sausage, cabbage, potato salad, fruit<br />
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Supper: fresh sausages, camebert cheese, bread, butter, coffeeBrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-78799492448783522782020-03-29T09:43:00.000-04:002020-03-29T09:43:13.436-04:00U Boat Recipes: Bavarian Potato Salad<div class="separator" style="clear: both; text-align: center;">
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We are all familiar with German potato salad that has a dressing made of mustard and bacon fat and is served hot but in Germany many variations on this theme exist. Germans still prefer their potato salad hot, but in this variation the bacon is omitted and the dressing is thinned out with some vegetable stock. Traditionally this is served with real vienna sausages which are best represented by Hoffmann's Brand Hot Dogs here in the states.<br />
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Bavarian Potato Salad, 2 servings<br />
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4-5 medium potatoes (about 2 pounds)<br />
3/4 cup red onion, sliced very thinly<br />
1/2 cup vegetable stock<br />
1 tablespoons dried chives<br />
1 tablespoons grainy mustard<br />
3 tablespoons wine vinegar<br />
5 tablespoons sunflower oil<br />
1 teaspoon caraway seeds<br />
salt and pepper to taste<br />
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Place potatoes, skin on, in pot and cover with water. Add caraway seeds and 1 tablespoon of salt then bring to a boil. Cook until just tender and remove from heat, drain in colander and rinse with cold water until still warm but cool enough to handle. Peel with a paring knife then slice into 1/4 inch thick slices and place into a bowl. In a small bowl, whisk together the mustard, vinegar and oil and pour over the potatoes along with the hot vegetable stock. Add the onions and chives then carefully fold everything together taking care not to break apart the potatoes. Serve hot<br />
<br />BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-25087545232705145282020-03-27T09:52:00.002-04:002020-03-27T09:52:26.282-04:00U Boat Food Project: Day 5<div class="separator" style="clear: both; text-align: center;">
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This morning is a continuation of last night since every place is closing early because of COVID 19. I was up at 5am and out the door by 6 so I could finish getting the stuff for my girlfriend's home office. So breakfast was coffee and I just stayed hungry until lunch. I t was a very good lunch though. It's hard to find a German pot roast recipe that isn't sauerbraten but this one comes from the writer's grandmother who emigrated from Bavaria. The meat was very tender and the sauce created by the cooking is amazing.<br />
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Breakfast: Coffee, cream & sugar<br />
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Lunch: <a href="https://www.tasteofhome.com/recipes/bavarian-pot-roast/" rel="nofollow" target="_blank">Bavarian pot roast</a>, boiled potatoes, green beans and cinnamon peaches</div>
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Supper: dried sausage, edam cheese, bread, butter and coffee</div>
BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-49379514660087716212020-03-27T09:27:00.002-04:002020-03-27T09:27:17.123-04:00The U Boat Food Project: Day 4<div class="separator" style="clear: both; text-align: center;">
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I apologize for me lateness in posting this but day 4 was a very wild day. My girlfriend was dumped unceremoniously into working from home so I had to go store hopping to try to find a lan cord to set up a home office for her in the spare bedroom. Needless to so I skipped dinner as by the time I had rigged up a temporary solution it was past my usual bedtime let alone dinner time. Of course on a U Boat things like this would have happened as well. Nobody was eating while an attack was underway.<br />
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Breakfast: Sea crackers, butter, jam, coffee, sugar & cream<br />
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Lunch: Corned pork hocks (Berliner Eisbein), mashed peas, sauerkraut, potatoes and fruit<br />
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Dinner: Skipped (moved to day 5 dinner)<br />
<br />BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-60833191100911711442020-03-25T08:00:00.001-04:002020-03-25T08:00:20.250-04:00U Boat Food Project Day 3<div class="separator" style="clear: both; text-align: center;">
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Day 3 of the U Boat Menu brings us with a couple of very nice meals, especially supper which is a specialty of the city of Hamburg and also a favorite treat of mine. My Polish grandmother was fond of making the Polish version of herring salad with lots of sour cream and so I acquired a taste for it as a teenager. My girlfriend was not impressed and although she is quite adventurous with food she gave the herring salad a hard pass. Not to worry, I cooked her the other steak from lunch with the potato and broccoli and she was appeased.<br />
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Breakfast: toasted bread, butter and jam with a fried egg. The original menu has with breakfast " an egg on demand" which was probably only open to officers and chief petty officers.<br />
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Lunch: steak, boiled potato, steamed broccoli and canned fruit<br />
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Supper: herring salad, fresh sausage, bread, butter, tea & sugarBrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-43033427367191857352020-03-25T07:59:00.000-04:002020-03-25T07:59:50.680-04:00U Boat Recipes: Herring Salad<div class="separator" style="clear: both; text-align: center;">
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This is a dish that definitely has an acquired taste due to the use of soused or wine pickled herring. My Polish grandmother made the Polish variant of this dish when I was a teenager so I grew fond of it although it's not something I make often. It wasn't until I started the research into this project that I was introduced to the German version of herring salad and I have to say I like it. There are only 2 types of wine pickled herring that I see locally, Aldi and Vita and I prefer the Vita because it comes in a small container compared to what Aldi carries. If you can find this item then the rest of the ingredients are easy.<br />
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German Herring Salad, 2 servings<br />
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<i>for the salad</i><br />
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4 ounces pickled herring, drained and rinsed with cold water<br />
1 medium apple, cored and sliced thinly<br />
1 quarter of a red onion, sliced thinly<br />
1/4 cup of diced bread and butter pickles or sweet salad relish (big chunks)<br />
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<i>for the sauce</i><br />
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1/4 cup sour cream<br />
2 tablespoons heavy cream<br />
1 tablespoon each dried dill and dried chives<br />
1 teaspoon horseradish<br />
1 teaspoon dijon mustard<br />
1 teaspoon lemon juice<br />
salt and pepper to taste<br />
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Prepare the salad ingredients and place in a bowl. In a separate bowl add all sauce ingredients and mix well with a spoon. Taste and adjust salt and pepper as needed. Pour sauce over the salad ingredients and with a rubber spatula, carefully fold everything together. Place in a non reactive (glass or plastic) container and refrigerate at least 2 hours, preferably overnight.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-68924534973031387002020-03-24T13:39:00.003-04:002020-03-24T13:39:57.824-04:00U Boat Food Project: Day 2<div class="separator" style="clear: both; text-align: center;">
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In day 2 of following the u boat menu plan we continue with mostly fresh food rations. Fresh food, especially meat, was available for the 1st week and a half or so and then it was on to the tinned stuff. It will be interesting when I make that transition although it's still a long way off. I grew up eating canned meats and such thanks to spending so much time with my depression era grandparents so I have a fondness for canned ham and tinned fish but it's a rare day I've been in a position where I have to eat it every day, the exception being hurricane season and power outages.<br />
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Breakfast: preserved biscuit with butter and honey, tea & sugar</div>
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Lunch: fried cabbage & onion, blood sausage and mashed potatoes</div>
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Supper: ham & cheese sandwiches with butter toasted open face, tea & sugar</div>
BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com2tag:blogger.com,1999:blog-6729279141853194076.post-34223794717209622832020-03-23T10:44:00.000-04:002020-03-23T11:02:03.087-04:00The U-Boat Food Project: Day 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPVw4zdgCC5yRAnS-ZTub3PfQGkhGRc2D62Cw5HO4e3aXVPJuBXm3xJbQ588z5ZXXem0OUWF18bSSyND5UfcluHkePavFztazibEuMToRahQzqI-pS2M5K30cF1LWzcVKc0B3bGlUn1f7/s1600/40079840065_2721fdf199_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="803" data-original-width="1024" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPVw4zdgCC5yRAnS-ZTub3PfQGkhGRc2D62Cw5HO4e3aXVPJuBXm3xJbQ588z5ZXXem0OUWF18bSSyND5UfcluHkePavFztazibEuMToRahQzqI-pS2M5K30cF1LWzcVKc0B3bGlUn1f7/s400/40079840065_2721fdf199_b.jpg" width="400" /></a></div>
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Welcome to the U-Boat Food Project! Each day for the life of the project I will post the menu and either a new recipe or a link to a recipe on this site that i have used that day along with the youtube video for that day. Due to editing constraints I will be 1 or 2 days behind the actual day I ate that particular meal. So without further ado here is the menu for day 1.<br />
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Breakfast: 3 Wasa crackers, butter, jam and coffee (cream & sugar)<br />
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Lunch: fried pork chops, fried potatoes, paprika gravy, iceberg lettuce wedges, french dressing, baked apples<br />
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Supper: tinned kippers (smoked herring), herbed braunschweiger, crackers, coffee (cream & sugar)<br />
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Traditionally, lunch was the largest meal of the day in Germany during the 30's and 40's. Supper usually consisted of light fare like sausage, cheese and bread. The original document was vague in most of it's daily menus, basically listing what foodstuffs you were to use on that meal and day so it was up to the cook on board the boat to come up with a recipe for that meal. Here are links to the recipes used today. All recipes were converted to be gluten free.<br />
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<a href="http://www.vintagerecipeblog.com/2012/10/more-salads-for-dinner-and-1926-recipe.html" target="_blank">French Dressing</a><br />
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<a href="http://www.vintagerecipeblog.com/2020/03/u-boat-recipes-german-paprika-gravy.html" target="_blank">Paprika Gravy</a><br />
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<a href="http://www.vintagerecipeblog.com/2020/03/u-boat-recipes-herbed-braunschweiger.html" target="_blank">Herbed Braunschweiger</a><br />
<br />BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-70859345333385926232020-03-23T10:42:00.001-04:002020-03-23T10:42:47.823-04:00U-Boat Recipes: German Paprika Gravy<div class="separator" style="clear: both; text-align: center;">
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As I go through with this project I have to ask myself what ingredients were available at that particular point in the voyage. Since this a day 1 recipe, it is safe to say that sour cream was available as opposed to day 15 where it would have been tinned evaporated milk. I don't know if I will be coming back to this recipe later so I will write it as both fresh ingredients and preserved.<br />
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This is a fairly typical gravy usually served with pork schnitzel. Here I serve it over plain pan fried pork chops and some fried potatoes.<br />
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Paprika Gravy<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;">1 1/2 T cornstarch</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;">1 1/2 T cold water</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;"><br />1 tsp smoked paprika</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;">1 tsp Hungarian sweet paprika</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px rgb(198, 46, 135); font-size: 14px; margin: 0px; padding: 0px; vertical-align: baseline;">salt and black pepper to taste</span><br /><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px rgb(198, 46, 135); font-size: 14px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px rgb(198, 46, 135); font-size: 14px; margin: 0px; padding: 0px; vertical-align: baseline;">1 c chicken broth</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px rgb(198, 46, 135); font-size: 14px; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 c sour cream (or 1/4 c evaporated milk or media crema)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px rgb(198, 46, 135); font-size: 14px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14px;"> In a small saucepan combine paprika, salt , pepper and chicken stock, bring to a boil. In small glass, mix the cornstarch and cold water until smooth. When stock mixture is boiling whisk in the cornstach slurry and return to a low boil before removing from heat. Whisk in sour cream (or alternative) before service.</span></span></div>
BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-6205386477533638552020-03-23T10:42:00.000-04:002020-03-23T10:42:22.846-04:00U Boat Recipes: Herbed Braunschweiger<br />
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This recipe was inspired by a local German style beerhall that I went to once before all this pandemic started shutting everything down. Their herbed braunschweiger was part of a charcuterie board and I'm afraid my attempt does not do it justice.<br />
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Charcuterie platters are quite popular in Germany, especially around Oktoberfest. While Germans often eat braunschweiger or liverwurst plain as they come, they often make herbed variants with the herbs used differing according to the chef. In this recipe I used what I had on hand and also tried to keep it realistic to what was available to a u boat cook, hence the use of dried herbs.<br />
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Herbed Braunschweiger<br />
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4 ounces braunschweiger<br />
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1 tablespoon red onion, finely minced<br />
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1 teaspoon minced parsley<br />
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1/2 teaspoon dried chives<br />
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Bring the braunschweiger to room temperature. In a bowl mix all all ingredients well. Form 2 equal balls and wrap in plastic before chilling for 2 hours before serving.<br />
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<br />BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-5672926058484687092018-02-10T08:25:00.000-05:002018-02-10T08:25:48.414-05:00The Best Ham Glaze I Ever Invented<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO44hqsvJ9FlsE206FNP-P3Y1qP6ER_mnOgd1oyAMa6p6bnWMtlVOOpT-UVZpyF0-glIQ_eWqaRj83qh1vIszOH2yIlyrw7TqnCRh_-CL1CsnZdFion_zNxrh1A99yhYmtcrrk3wUS9eOr/s1600/25591757_10208862771246279_798294865248846126_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO44hqsvJ9FlsE206FNP-P3Y1qP6ER_mnOgd1oyAMa6p6bnWMtlVOOpT-UVZpyF0-glIQ_eWqaRj83qh1vIszOH2yIlyrw7TqnCRh_-CL1CsnZdFion_zNxrh1A99yhYmtcrrk3wUS9eOr/s320/25591757_10208862771246279_798294865248846126_n.jpg" width="240" /></a></div>
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I have to apologize from the start, I didn't even get a good picture of the ham after I was done cooking it with the glaze, I run a cooking blog, I should really know better but sometimes I just get caught in the moment.<br />
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This glaze came about as an inspiration from the ether. I was making a smoked pork shank ham for Christmas dinner and I wanted a glaze for it but something different than your normal glaze. I took the time and effort to score the fat after trimming and stud the ham with cloves old school style so I wanted a glaze that would really get into all the cuts and cracks and soak into the meat. This meant something a bit runnier than your normal ham glaze that's a thick paste and turns your ham into a sugar crusted candy.<br />
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Ultimately I sat down with a piece of paper and started outlining ingredients until I came up with something I thought would work, and work it did. It was the right consistency to get into all the cuts in the ham and had just enough sugar to sweeten and make a crust without being too cloying.<br />
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<span style="font-size: large;">Best Ham Glaze Ever</span><br />
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2C Apple Cider<br />
6 Whole Allspice Berries<br />
4 Whole Cloves<br />
3/4C Rye Whiskey or Bourbon<br />
3/4C Brown Sugar<br />
1/4C Dijon Mustard<br />
1/2tsp Powdered Mace<br />
1/2tsp Ground Cinnamon<br />
1/4tsp Ground Nutmeg<br />
1/4tsp Maple Flavoring<br />
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In a saucepan combine the apple cider, allspice and cloves. Bring to a boil and reduce to 1/2C removing the spices after. Combine the remaining ingredients with the reduced apple cider and bring to boil. Reduce heat and simmer until it gets to the consistency of pancake syrup and coats a spoon. In the final half hour of baking your ham spoon some glaze over, covering completely. Return to oven and and repeat every 10 mins until your ham is glazed to your satisfaction.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com1tag:blogger.com,1999:blog-6729279141853194076.post-6102206579710992232017-12-18T08:52:00.002-05:002017-12-18T09:58:41.194-05:00Baltimore Coddies Recipe<div class="separator" style="clear: both; text-align: center;">
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The coddie is a purely Baltimore tradition. Go outside of the city and talk about coddies and you'll get sideways looks from people who ask if you mean cod cakes. Nope, cod cakes are a different animal entirely. Coddies were once to be found everywhere in Baltimore and it's environs and although the customer base has shrunk over the years, they are still to be found at places like Faidley's Seafood, Pappas Crab House and other venerable Baltimore eateries.<br />
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The history of the coddie is slightly muddied but most everyone will say that they were invented by the Cohen family in the early 1900's as a new item that would give their sandwich stand in the old Belair Market an edge over the competition. This was certainly successful as they soon became the first to open a coddie factory and Cohen Deli trucks could be seen delivering coddies all over Baltimore.<br />
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I wasn't introduced to these until I was in high school as this was far too pedestrian of fare for my mother and grandmother. In high school my friends and I started hanging at a place called Blue Jay Cue Club on Baltimore National Pike. This is where I learned to shoot pool and there was always a few semi pros hanging around that would be more than happy to teach us how to make trick shots. Unlike many pool halls today, Blue Jay was no frills and didn't serve food or alcohol however, they did have soda and coddies. The first time I tried a coddie sandwiched with mustard between 2 saltines I was sold and every time I went there I bought some coddies until they finally closed down in the early 2000's. I then had to go to Lexington Market to get my coddie fix at Faidley's Seafood with a side of deviled eggs.<br />
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Over the years I didn't give much thought to these until after being away from Baltimore for many years I started to grow nostalgic over the what could only be found there. This recipe is fairly simple and the finished mix can be frozen and thawed out later for frying. If you're going to freeze the excess then I recommend rolling the cakes in bread or cracker crumbs before frying. Serve with saltines and cheap yellow mustard, to eat simply make a sandwich with a coddie and 2 saltines with a dab of mustard. The original recipe was seasoned with just salt and pepper but I decided to add in some of my Chesapeake Bay Red seasoning to give it a bit more flavor.<br />
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<span style="font-size: large;">Baltimore Coddies</span><br />
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1 pound salt cod<br />
1 ¼ lbs (20oz) potatoes<br />
2 T milk<br />
1 small onion, diced<br />
1T dried parsley<br />
1 T butter<br />
2 large eggs, lightly beaten<br />
1½ tsp <a href="http://www.vintagerecipeblog.com/2017/01/chesapeake-bay-red-seasoning-for-seafood.html" rel="nofollow" target="_blank">Chesapeake Bay Red Seasoning</a> (or Old Bay)<br />
½ tsp freshly ground black pepper<br />
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Soak the cod overnight and in the morning check a piece for saltiness. If the salt level is acceptable then simmer cod in water for 8-10 mins otherwise, if it's still too salty then first add to pot of water and bring to boil. Drain immediately then simmer as above. Peel and dice potatoes cooking in water until tender. Mash with 2T milk and set aside to cool. Saute onion in 1T butter until transparent, about 5 mins adding in dried parsley at the end, remove from heat and cool. Flake the cod well then mix together all ingredients. At this point you can freeze some of the mix for later use. Form into 1.5oz or golf ball size balls and flatten slightly, recipe yield is about 16-20 coddies. Fry in 1" very hot oil until browned, turn over and fry the other side. The cakes brown quickly so be sure not to burn them. Serve 4 on a plate with 8 saltines and some mustard on the side.</div>
BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com10tag:blogger.com,1999:blog-6729279141853194076.post-67976290974857380792017-12-13T09:53:00.001-05:002023-07-25T16:01:25.596-04:001925 Bread Pudding <div class="separator" style="clear: both; text-align: center;">
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I was looking in my vintage cookbooks the other day and one that I haven't spent much time with is "A Calendar of Dinners" a Crisco sponsored cookbook from 1925. It has dinner menu plans for an entire year with recipes to go along with most of the items on the various menus. As I was paging through I found this recipe, now I've always been a fan of bread pudding but I rarely make it as a loaf of bread doesn't last in my house. This one intrigued me though for 2 reasons, first, I had all the ingredients on hand. It's a rare day that I find a recipe where I don't have to hunt for some ingredient.<br />
<a name='more'></a> The second reason is because of the ingredients. It reminded me more of a Christmas dessert with the candied fruits and the steaming to cook it. Yes, here's the rub, this isn't a quick recipe it involves steaming like a Christmas pudding which takes quite some time. If you decide to undertake this recipe though you will have quite a unique dessert to serve at your table. I topped mine with some freshly whipped cream and it was very good with the flavor being very reminiscent of a fruitcake.<br />
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For the ingredients you will need some candied peel which is easy to find at this time of year. I have a bunch in my pantry that I bought at half price after the holidays and since it's soaked in sugar syrup it keeps for a year or so.<br />
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<span style="font-size: large;"><b>1925 Bread Pudding</b></span><br />
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4C diced day old bread<br />
3T Raisins<br />
2T Chopped Candied Fruit & Peel<br />
3T Brown Sugar<br />
1T Butter, melted<br />
2 Eggs, beaten<br />
Grated Rind of a Lemon<br />
1/2 Lemon, juiced<br />
1C Whole Milk<br />
4T White Sugar<br />
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In a bowl combine the bread, raisins, candied fruit, brown sugar, lemon rind and butter. In a dry saucepan over med-low heat place white sugar and melt, stirring occasionally until it's a med brown color, do not allow to burn! Quickly add the milk and stir with a whisk to combine the sugar being sure to get all the bits off the bottom. Remove from heat before the milk can boil and pour over bread mixture. In a bowl beat eggs with lemon juice until light and add to bread mixture, fold everything together until blended. Preheat oven to 325° and allow pudding to stand 30 mins for ingredients to blend. Grease a bowl that will fit the mixture with butter and pour in pudding pressing down slightly. Cover top of pudding with a piece of greased parchment paper and place in a baking pan. Pour boiling water into pan so it comes halfway up the side of the pudding mold, place in oven and steam 2 hours. Unmold onto serving plate and serve warm or cold with whipped cream.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0tag:blogger.com,1999:blog-6729279141853194076.post-54462734424901383962017-12-05T15:04:00.000-05:002017-12-05T15:05:47.032-05:00Amish Style Apple Sausage Stuffing<div class="separator" style="clear: both; text-align: center;">
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I'm from Maryland originally, just outside of west Baltimore to be more exact and the traditional recipes for a holiday table are as varied as the many different cultures that make up the citizenry. The 1940's saw a surge in interest in Amish style cooking, probably because it was frugal and filling, 2 things that were necessary on a wartime rationing diet.<br />
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<a name='more'></a> This recipe belonged to my grandmother and was clipped from the Baltimore Sun sometime in the 40's. It sat in her collection for many years until I found it when I was a teenager in the late 80's. Prior to my discovery we had been reliant on the bags of dried cube bread stuffing found in the stores from Thanksgiving till Christmas and this offered a respite from the noxious sage sausage stuffing that squatted on our table for time immemorial.<br />
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The original recipe does not specify what sort of sausage to use in the recipe so I have tried it several ways in the intervening years. It is equally good with sage sausage, or sliced smoked sausage (or kielbasa) but I really think it sings with some Italian sausage. I use the hot variety because it gives the final product a little kick but you can use sweet Italian sausage if you don't like the mild heat.<br />
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<span style="font-size: large;"><b>Amish Style Apple-Sausage Stuffing</b></span><br />
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1lb Italian Sausage (sweet or hot, removed from casing)<br />
1/2lb Bacon, diced (Hog Jowl if you can get it, rind removed)<br />
1 large white onion, diced<br />
4-5 Ribs of Celery, washed, trimmed and diced<br />
8oz Baby Bella Mushrooms, cleaned and sliced<br />
2 apples, cored and diced<br />
1C Chopped fresh parsley<br />
1tsp each dried Sage and Thyme<br />
1 (1lb) loaf fresh white bread, cubed<br />
2C Stock (Chicken or Vegetable)<br />
salt and pepper to taste<br />
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In a large skillet, fry sausage and bacon until crisp and brown. Add Onion, mushrooms, celery, apples, parsley and herbs. Saute, stirring occasionally, for 5 mins, remove from heat and cool. Tear bread into small chunks and place in a large bowl. Mix in cooked ingredients, chicken stock and season to taste with salt and pepper. Bake in a casserole at 350° for 1 hour.<br />
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This is a very flavorful stuffing and is always a big hit with guests. It gets better the day after it's made as all the flavors meld together so don't be afraid to make it a day ahead of time. I like to take some and fry it in butter over low heat until it's browned and eat it with breakfast.BrSpiritushttp://www.blogger.com/profile/14644153402021337912noreply@blogger.com0