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My German Kitchen ... in the Rockies

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My German Kitchen ... in the Rockies

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has been moved to new address

My German Kitchen ... in the Rockies

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
My German Kitchen ... in the Rockies

05 February 2012

Moving to Wordpress!

Hi you all!

"My German Kitchen in the Rockies" has found a final home. Please make sure to redirect your feeds.

The new site can be found at www.mykitchenintherockies.com .

See you over there.
Kirsten

27 January 2012

Shepherd's Pie


Shepherd's Pie is not a German dish at all, but I remember vividly eating it for the very first time. It was on my birthday a few years ago at one of my favorite restaurants here in Boulder, Colorado, "The Kitchen". "The Kitchen" supports my high standards on food which are locally grown, directly from the farm and organic. I wish "The Kitchen" would be located a little closer to my home, so I could visit more often.

Here is my re-creation of their Shepherd's Pie. I prepared it with a garlicky mashed potato topping and a base out of ground lamb, bacon, rosemary, onions, carrots and garlic.

Prepare this Shepherd's Pie on a cold winter's night as it is a very comforting dish that your family and friends will be raving about, I promise!

Oh, and if you replace the ground lamb with ground beef you will have prepared a delectable cottage pie.

Enjoy!


Shepherd's Pie



Recipe Type: Entree, Main
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hour 10 mins
Serves: 8

Ingredients:
  • 2 1/2 pounds (1 kg + 130 g) Yukon gold potatoes, peeled and cut into bigger pieces
  • 8 garlic gloves, peeled
  • 1 cup (240 ml) whole milk, heated
  • 6 tablespoons (85 g) butter, unsalted
  • salt, to taste
  •  2 pounds (1 kg) organic ground lamb (or beef)
  • 6 slices bacon, chopped
  • 1 large onion, finely chopped
  • 3 carrots, coarsely chopped
  • 7 ounces (200 g) frozen peas
  • 2 Tablespoons (30 ml) tomato paste
  • 2 Tablespoons flour
  • 2 Tablespoons (30 ml) Worcestershire sauce
  • 2 cups (480-500 ml) beef broth (I used organic chicken base)
  • salt, to taste
  • pepper, to taste
  • 1/2 cup sharp Cheddar cheese, grated
Directions:
  1. Preheat you oven to 425 F (220 C). Butter a 9 by 13 inch baking dish. Set aside.
  2. Place potatoes and garlic in a bigger pot. Cover with water.
  3. Bring to a boil, add some salt and cook until the potatoes are cooked, about 30 minutes.
  4. Drain the water and add the butter. Let it melt.
  5. Mash potatoes with the milk. Season with salt to your liking. Set aside.
  6.  Heat a larger pan over medium heat and cook the bacon until browned and crisp. Transfer the bacon, without the drippings to a plate. Set aside. Leave about 2 Tablespoons of bacon drippings in the pan. Remove the rest.
  7. Add onions to the pan and cook for a few minutes. Add the carrots and cook both veggies for about 7 minutes. Season with salt and pepper. Remove from pan and set aside.
  8. Add ground lamb to the pan and cook on medium high heat until done, stirring occasionally.
  9. Return the onions and carrots to the pan and sprinkle with the flour. Stir and cook for 2 minutes.
  10. Stir in the peas, Worcestershire sauce, beef broth and tomato paste. Scraping up browned bits from the bottom of the pan.
  11. Simmer on low heat until thickened, stirring occasionally, about 10 minutes.
  12. Spoon lamb mixture in prepared baking dish. Spread mashed potatoes on top, evenly. Bake for about 20-30 minutes or until edges are bubbly and topping is lightly browned.
  13. Sprinkle with cheese and bake for another 10 minutes.
  14. Let rest for a few minutes before serving.

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22 January 2012

Limoncello Cake ( gluten free)



Limoncello, an Italian lemon liqueur, can not only be served as a digestivo. It can also enhance the flavor of desserts.

This is very well proven in this flour-less Limoncello cake I baked for my family last weekend. Almonds and Limoncello keep it moist and the addition of the Polenta (corn grits) gives the cake a little crunch. What a heavenly combination!


Mr. Rockies was all over this Limoncello cake and enjoyed several pieces. He told me right away that I could make it any time. That says a lot, since he usual tries to avoid sweets at all times. I know that he especially liked that it was not overly sweet and that it didn't contain any flour.


I was very happy that this Limoncello cake made it on my husband's "favorite dessert list". A new keeper recipe in my house. Give it a try!



Limoncello Cake



Recipe Type: Dessert
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12

Ingredients:
  • 3/4 cup + 2 Tablespoons (200 g) butter, unsalted, at room temperature
  • 3/4 cup + 2 Tablespoons (180 g) sugar
  • 1 organic lemon, use grated zest
  • 3 large organic eggs
  • 1 teaspoon good vanilla extract
  • 3/4 cup + 1/2 Tablespoon Polenta, fine
  • 7.05 ounces (200 g) almonds, roasted and ground
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 Tablespoons (30 ml) Limoncello

Directions:
  1. Preheat your oven to Convection 350 F (180 C). Grease a 10 inch spring form pan.
  2. In a bowl mix Polenta, ground almonds, salt and baking powder. Set aside.
  3. In a stand-mixer cream butter and sugar for about four minutes on medium high speed.
  4. Add one egg at a time and mix well.
  5. With the mixer on slow add the vanilla extract and lemon zest. Don't forget to scrape your bowl.
  6. Add the Polenta mixture alternating with the Limoncello to the stand-mixer bowl. Keep it on low speed. Begin and end the mixing with the dry ingredients.
  7. Pour the batter into the prepared baking pan and bake for 25 to 30 minutes.
  8. Let cool and sprinkle with some confectioners sugar before serving. Enjoy!

Adapted from Kuechengoetter.de.

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17 January 2012

Heavenly Pikes Peak Roast


At the end of last fall I purchased 1/2 a side of beef from a local farmer in Colorado Springs. The cattle he sells are humanly raised, grass fed and never treated with any antibiotics. The only kind of beef I would ever consider buying and consuming. I was able to pick all the cuts in advance and my family requested "lots of roasts". They love a good roast with endless flowing gravy. Well, who doesn't?

You may be familiar with the Pikes Peak roast under a different name. It is also known as heel of round.  A Pikes Peak roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. It is the least tender of the round roasts, but cooks up into a splendid pot roast with excellent flavor which my recipe will totally confirm.

It was one of the best roasts I have ever eaten. Luckily there is one more Pikes Peak roast in my freezer. I am already looking forward to preparing it.


Pikes Peak Roast (Heel of Round)


Prep time: 20 min.
Cook time: 2 1/2 - 3 h
Total time: 3- 3 1/2 h
Yield: 6

Ingredients:

  • 3 lbs 8 oz pikes peak roast (Heel of Round), from humanly raised organic grass fed beef
  • 2 Tablespoons coconut oil
  • 1 onion, large, chopped
  • 3 carrots, big, chopped
  • 3 garlic gloves, chopped
  • 2 tomatoes, chopped
  • 2 cups red wine ( I used Merlot)
  • 3 cups water, divided
  • salt to taste
  • freshly ground pepper

Directions:
           
  1. Preheat your oven to 325 F.
  2.  Wash the roast and pat it dry. Season with salt and pepper.
  3. Heat a bigger dutch oven on medium- high heat, add the coconut oil, and brown the roast from all sides really well.       
  4. Remove roast from the pot and add the onions and carrots and cook until well cooked and browned.      
  5. Add the garlic and cook for another minute.       
  6. Pour the red wine into the pot. Stir well to loosen all the brown bits on the bottom of the pot. Season with salt and pepper. Add 2 cups of water and tomatoes.
  7. Return the roast to the pot and place the pot with closed lid into the oven. Cook for  about 3 hours or until the roast is very tender.       
  8. Remove pot from the oven and the roast from the pot. Add one cup of water and mix the sauce with a stick blender until well pureed. Season with salt and pepper.  
  9. Cut the roast against the grain into 3/4 inch slices. Return the slices to the pot and cover with the sauce.     
  10. Serve with some egg noodles and green salad.
Enjoy!

As a special add on I would like to share a picture of Pikes Peak, which is located near Colorado Springs. I took this picture just a few minutes away from my house in October last year. It was a stormy evening with some weather moving in. Isn't it especially dramatic? I love it.



 Recipe by Kirsten@My German Kitchen...in the Rockies

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13 January 2012

Red Lentil Soup Egyptian Style


This Egyptian red lentil soup was featured in the latest Food & Wine magazine. As soon as I laid eyes on the recipe, dinner decision was made.

What a wonderful meal it turned out to be. I loved the addition of the cumin, coriander and ancho chile, it adds a totally different flavor combination to your traditional red lentil soup.

This Egyptian red lentil soup is also very quick and easy to assemble. It became an instant  keeper to my recipe repertoire. Give it a try- I am convinced you will love it, too!


Egyptian Red Lentil Soup 

Prep time: 15
Cook time: 30 min.
Total time: 45 min.
Yield: 8

Ingredients:

  • 2 Tablespoons butter, unsalted
  • 1 white medium onion, chopped
  • 2 carrots, copped finely
  • 2 celery ribs, chopped finely (I used leeks)
  • 3 garlic gloves, chopped
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1/2 teaspoon ancho chile powder
  • 1 pound ( 453 g) tomatoes, seeded and diced (I used organic canned diced tomatoes)
  • 2 cups ( 14 ounces or 396 g) red lentils
  • 8 cups water
  • salt
  •  yogurt
  • lemon wedges
  • warm pita ( I used oraganic flour tortillas)

Directions:           
  1. Melt the butter in a big soup pot on medium heat and add the vegetables (onion, carrots, celery, garlic). Cook until softened for about 5 minutes.
                   
  2. Add the spices ( cumin, coriander, ancho chile) to the veggie mixture and cook for another few minutes until fragrant.
                   
  3. Add the tomatoes and let them cook for two minutes.
                 
  4. Add the lentils and water, season salt and cook the soup over lower heat for about 30 minutes or until the lentils are very soft.
                
  5. Puree your soup with a stick blender. Add some more salt to taste and serve with yogurt, lemon wedges and warm pita.      
Enjoy!


Adapted from my copy of the Food & Wine magazine Feb. 2012.

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