Tag: side dish
German Bread Dumplings (Semmelknödel)
German Bread Dumplings (Semmelknödel)
Semmelknödel are a German bread dumpling that is served with just about any type of meat. The dumplings are traditionally made with a crusty bread rolls called Brötchen; but any type of crusty white bread will work. The cubed bread is mixed with milk, eggs, sautéed onion, parsley, and nutmeg. Mix bacon into the dumpling dough, creating Speckknödel. The dumplings are steeped in a pot of water until they expand to double the size. Whether baconed or baconless, the dumpling are always served with a ladle of gravy over the top.
Ingredients
- 12 oz crusty white bread rolls cut into cubes
- 1 cup milk
- 2 tbsp butter
- 3/4 cup yellow onion finely chopped
- 2 large eggs beaten
- 1/4 cup parsley finely chopped
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp ground nutmeg
- beef gravy for serving
Instructions
- Melt the butter in a small skillet over medium heat. Sauté the onions for 10 minutes. Let cool.
- Whisk together the eggs, milk, parsley, and seasonings.
- Mix in the bread cubes by hand.
- Roll into golf ball-sized balls.
- Bring a large pot of water to a boil. Turn the heat to low. Add in the dumplings one at a time.
- Let the dumplings steep for 20 minutes. Lift each dumpling out with a slotted spoon.
- Serve the dumplings with beef gravy.
Polenta e Funghi
Polenta e Funghi
Polenta is a staple of Venetian cuisine and is commonly served instead of potatoes, rice, or bread. The pairing of a ragout over polenta is a popular combination, usually served as an appetizer, but can also be served as a main dish. This particular recipe is very simple but full of flavor; taking less than 10 minutes to prepare.
Ingredients
- 1 lb wild mushroom blend roughly chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp butter
- parmesan cheese shaved
- parsley chopped
- cracked black pepper
Polenta
- 1/2 cup polenta
- 2 cups water
- 1 tsp salt
- 2 tbsp butter
Instructions
- Over medium heat, add the olive oil to a sauté pan and sauté the garlic for 1 minute.
- Add in the mushrooms and sauté for 5 minutes.
- Toss in the butter and cook for 2-3 more minutes.
- Turn off the heat and season with salt and pepper.
- While the mushrooms are cooking, add the water, salt, and polenta in a pot over medium heat. Consistently stir with a whisk for about 5 minutes.
- Once the polenta has thickened, turn off the heat and whisk in the butter.
- Ladle some polenta in a bowl, making a crater. Spoon some of the mushroom ragout in the center. Top with shaved parmesan and chopped parsley. Season with cracked black pepper.
Mote Pillo
Mote Pillo
Mote pillo is a traditional Ecuadorian dish of hominy sautéed with onions, garlic, and achiote, with scrambled eggs. While typically eaten at breakfast with slices of queso fresco and black coffee, mote pillo also makes a great side dish with grilled and roasted meats.
Ingredients
- 1 lb cooked hominy
- 2 tbsp butter
- 4 large eggs beaten
- 1 cup white onion finely chopped
- 3 garlic cloves minced
- 1/4 tsp ground achiote
- 1/4 cup milk
- 2 tbsp chives finely chopped
- 2 green onions finely chopped
- 1 tbsp cilantro finely chopped
- salt to taste
Instructions
- Melt the butter in a sauté pan over medium heat. Cook the onions, garlic, achiote, and salt for 5 minutes.
- Add in the hominy and cook for 2 minutes.
- Pour in the milk. Cook until the hominy has absorbed all the liquid; about 3 minutes.
- Pour in the eggs. Scramble and cook for 5 minutes.
- Turn off the heat. Stir in the green onions, chives, and cilantro.
