Team Cook - Oktober
(See what I did there?) In the spirit of Oktoberfest, I present Schnitzel, Spaetzel and Strudel!
Schnitzel: follow the recipe to the letter, please. You may choose your protein. I’m going to use veal because I have some in the freezer. I double dog dare someone to go vegetarian!
Spaetzel: if you do this from scratch, mazel tov! I’m going to try, but I will have a packaged product on hand just in case.
Strudel: total bonus cook! I’ll be purchasing puff pastry for sure. I haven’t made puff pastry since culinary school. And for good reason…..
REVEAL DATE: October 22nd
BEER PAIRING: what say you? I love a good Marzen! 🍻
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Pork, Team Cook Ideas
Prep Time: 10 minutes | Cook Time: 0 hours cook time: 10 minutes | Servings: Yield: 4
Ingredients:
8 5 oz cutlets (pork, veal or chicken breast)
1 tsp each of salt & pepper
1 ½ cup flour
3 eggs, beaten
2 cups bread crumbs
cooking oil for frying, as needed, start with ½ cup
Directions:
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.
Season the tenderized schnitzels with salt and pepper on both sides.
Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs.
Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.
Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.
Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.
Source: https://www.craftbeering.com/schnitzel/
KÄSESPÄTZLE
Pasta/Rice, Team Cook Ideas
Prep Time: 25 minutes | Cook Time: 0 hours cook time: 25 minutes | Servings: Yield: 6
Ingredients:
FOR SPÄTZLE (IF MAKING FROM SCRATCH)
4 ½ cups flour, (all purpose)
2 tsp salt
¼ tsp nutmeg
1 tbsp each fresh thyme and parsley, finely chopped (optional)
6 large eggs, beaten
1 ½ cups whole milk
FOR KÄSESPÄTZLE
5 cups cooked spätzle
1 tbsp sunflower or other cooking oil
1 large onion, finely sliced
3 tbsp butter, divided
3 cups cheese such as Emmentaler or Gruyere (half and half mix recommended), | about 20 oz of cheese
1 bunch chives , finely chopped, for garnish
Directions:
SPÄTZLE (IF MAKING FROM SCRATCH)
In the bowl of a stand up mixer equipped with the dough hook add the flour, salt, nutmeg and herbs. Combine well and form a well in the middle.
Add the beaten eggs, then the milk. Turn on the mixer on medium and let mix for 16 to 20 minutes.
The dough will begin pulling off from the sides of the bowl but still be quite sticky. Look for tiny air bubbles to begin forming on the surface. You may need to mix for an extra minute or two until you observe bubbles.
Boil about 2 quarts of water (with a pinch of salt) and place your spätzle dough maker above the pot with the water. Load with dough and slide back and forth or press to squeeze the dough through and form the spätzle noodles.
Once the spätzle begins to float to the surface, scoop with a large spider or skimmer spoon and transfer to a colander placed inside a bowl (for drained water to collect). Continue process until you make all the dough into spätzle. Rinse the spätzle in the colander with running hot water and shake off any excess water.
KÄSESPÄTZLE
In a large pan heat the oil and saute the sliced onion until it begins to turn light brown in color. Add a little water occasionally to keep it from burning. Continue until completely browned. Transfer to a dish and let cool down.
Turn oven on to 400 F.
Melt 1 ½ tablespoon butter in a pan over medium-high heat and toss about 2 ½ cups of cooked spätzle in it. Cook for about 2 minutes until slightly browned.
Transfer the browned spätzle to a casserole dish (about 9 x 13 inches large) and form an even layer. Cover with half the shredded cheese.
Brown more spätzle following the above steps, add it on top of the cheese layer and then add the rest of the cheese.
Bake for 10 minutes, take out of the oven and garnish with the sauteed onions and chives. Serve.
Source: https://www.craftbeering.com/kasespatzle/
German Apple Strudel with Puff Pastry
Dessert, Team Cook Ideas
Prep Time: 15 mins | Cook Time: 40 mins | Servings: Yield: 10
Ingredients:
2 sheets of puff pastry* (thawed, but cold)
3 medium-sized apples such as Granny Smith or Gala
1 tbsp lemon juice
½ tsp cinnamon, ground
⅓ cup granulated sugar**
¼ cup bread crumbs, plain
⅓ cup walnuts, raw, chopped***
2 tbsp melted butter
Directions:
Peel, core and dice the apples (or cut into short, skinny sticks). Place them in a mixing bowl and combine with the lemon juice, cinnamon and half the sugar. Allow to sit for a few minutes.
In a separate bowl mix the chopped walnuts, remaining half of the sugar and the bread crumbs.
Preheat oven to 375 F. Add the walnuts mixture to the apples mixture and stir together.
On a clean, flour dusted surface spread out one of the cold puff pastry sheets. Spread half the filling closer to one side, leaving a margin of about 1 inch on the left and the right.
Stretch the dough ever so slightly to accomodate the heap of filling, brush the edges with melted butter and then fold as shown. Pinch the edges.
Place strudels onto a parchment paper lined baking sheet, seam side down, side by side. Tuck in the corners.
With a small, sharp knife make slits across the top surface to allow moisture to escape. Brush the strudels with the rest of the melted butter.
Bake for about 40 mins, turning 180 degrees about half way through the time. Watch it closely towards the end.
When the strudels look nicely golden brown and the pastry dough well risen, remove them from the oven and transfer them to a wire rack to cool down. Dust with powdered sugar before serving with vanilla ice cream or vanilla sauce (see recipe below).
Source: https://www.craftbeering.com/apple-s...h-puff-pastry/
Schnitzel: follow the recipe to the letter, please. You may choose your protein. I’m going to use veal because I have some in the freezer. I double dog dare someone to go vegetarian!
Spaetzel: if you do this from scratch, mazel tov! I’m going to try, but I will have a packaged product on hand just in case.
Strudel: total bonus cook! I’ll be purchasing puff pastry for sure. I haven’t made puff pastry since culinary school. And for good reason…..
REVEAL DATE: October 22nd
BEER PAIRING: what say you? I love a good Marzen! 🍻
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Pork, Team Cook Ideas
Prep Time: 10 minutes | Cook Time: 0 hours cook time: 10 minutes | Servings: Yield: 4
Ingredients:
8 5 oz cutlets (pork, veal or chicken breast)
1 tsp each of salt & pepper
1 ½ cup flour
3 eggs, beaten
2 cups bread crumbs
cooking oil for frying, as needed, start with ½ cup
Directions:
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.
Season the tenderized schnitzels with salt and pepper on both sides.
Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs.
Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.
Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.
Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.
Source: https://www.craftbeering.com/schnitzel/
KÄSESPÄTZLE
Pasta/Rice, Team Cook Ideas
Prep Time: 25 minutes | Cook Time: 0 hours cook time: 25 minutes | Servings: Yield: 6
Ingredients:
FOR SPÄTZLE (IF MAKING FROM SCRATCH)
4 ½ cups flour, (all purpose)
2 tsp salt
¼ tsp nutmeg
1 tbsp each fresh thyme and parsley, finely chopped (optional)
6 large eggs, beaten
1 ½ cups whole milk
FOR KÄSESPÄTZLE
5 cups cooked spätzle
1 tbsp sunflower or other cooking oil
1 large onion, finely sliced
3 tbsp butter, divided
3 cups cheese such as Emmentaler or Gruyere (half and half mix recommended), | about 20 oz of cheese
1 bunch chives , finely chopped, for garnish
Directions:
SPÄTZLE (IF MAKING FROM SCRATCH)
In the bowl of a stand up mixer equipped with the dough hook add the flour, salt, nutmeg and herbs. Combine well and form a well in the middle.
Add the beaten eggs, then the milk. Turn on the mixer on medium and let mix for 16 to 20 minutes.
The dough will begin pulling off from the sides of the bowl but still be quite sticky. Look for tiny air bubbles to begin forming on the surface. You may need to mix for an extra minute or two until you observe bubbles.
Boil about 2 quarts of water (with a pinch of salt) and place your spätzle dough maker above the pot with the water. Load with dough and slide back and forth or press to squeeze the dough through and form the spätzle noodles.
Once the spätzle begins to float to the surface, scoop with a large spider or skimmer spoon and transfer to a colander placed inside a bowl (for drained water to collect). Continue process until you make all the dough into spätzle. Rinse the spätzle in the colander with running hot water and shake off any excess water.
KÄSESPÄTZLE
In a large pan heat the oil and saute the sliced onion until it begins to turn light brown in color. Add a little water occasionally to keep it from burning. Continue until completely browned. Transfer to a dish and let cool down.
Turn oven on to 400 F.
Melt 1 ½ tablespoon butter in a pan over medium-high heat and toss about 2 ½ cups of cooked spätzle in it. Cook for about 2 minutes until slightly browned.
Transfer the browned spätzle to a casserole dish (about 9 x 13 inches large) and form an even layer. Cover with half the shredded cheese.
Brown more spätzle following the above steps, add it on top of the cheese layer and then add the rest of the cheese.
Bake for 10 minutes, take out of the oven and garnish with the sauteed onions and chives. Serve.
Source: https://www.craftbeering.com/kasespatzle/
German Apple Strudel with Puff Pastry
Dessert, Team Cook Ideas
Prep Time: 15 mins | Cook Time: 40 mins | Servings: Yield: 10
Ingredients:
2 sheets of puff pastry* (thawed, but cold)
3 medium-sized apples such as Granny Smith or Gala
1 tbsp lemon juice
½ tsp cinnamon, ground
⅓ cup granulated sugar**
¼ cup bread crumbs, plain
⅓ cup walnuts, raw, chopped***
2 tbsp melted butter
Directions:
Peel, core and dice the apples (or cut into short, skinny sticks). Place them in a mixing bowl and combine with the lemon juice, cinnamon and half the sugar. Allow to sit for a few minutes.
In a separate bowl mix the chopped walnuts, remaining half of the sugar and the bread crumbs.
Preheat oven to 375 F. Add the walnuts mixture to the apples mixture and stir together.
On a clean, flour dusted surface spread out one of the cold puff pastry sheets. Spread half the filling closer to one side, leaving a margin of about 1 inch on the left and the right.
Stretch the dough ever so slightly to accomodate the heap of filling, brush the edges with melted butter and then fold as shown. Pinch the edges.
Place strudels onto a parchment paper lined baking sheet, seam side down, side by side. Tuck in the corners.
With a small, sharp knife make slits across the top surface to allow moisture to escape. Brush the strudels with the rest of the melted butter.
Bake for about 40 mins, turning 180 degrees about half way through the time. Watch it closely towards the end.
When the strudels look nicely golden brown and the pastry dough well risen, remove them from the oven and transfer them to a wire rack to cool down. Dust with powdered sugar before serving with vanilla ice cream or vanilla sauce (see recipe below).
Source: https://www.craftbeering.com/apple-s...h-puff-pastry/
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