Category: Blog

Leberknödel (Liver Dumplings) with Chicken and Forest Mushroom Soup

4 Comments

In Chicago right now, you can feel the crispness in the air as fall arrives. It teases with some sharp rays of sun, but it’s undeniable Autumn is here.With the turn of season, energy may lag, and colds are common. Soups are craved more to cure what ails us. One of favorite soups in the world is a Leberknödel (liver dumpling )soup. I first had Leberknödel soup in Vienna, Austria and always order it at any German type of restaurant we go to. I love the comfort of a rich dumpling swimming in a crystal clear  flavorful soup. There really is nothing more perfect. While many people don’t like liver, I have never met anyone who doesn’t love Leberknödel , when given a try. To make the flavor milder, soak the liver in milk before prep, and it may be more agreeable to you. Regardless liver ( chicken , pork, or beef) is chock full or nutrition and iron, not to mention inexpensive. Because the liver is ground, is the reason I think many people love this soup as opposed to a big chunk of liver . Texture, as well as presentation is paramount in food.

Dumplings can be tricky, so patience is required. There are many techniques for them and the German people ,especially the Bavarians, have quite a repertoire of them. Traditionally Leberknödelsuppe is served in a clear beef consomme. Or the dumpling can be served on the side with sauerkraut. Certain Someone likes to take leftover potato dumplings, slice  and fry them, which would be amazing with these Leberknödel  as well. I researched several variations for  Leberknödel , and added my own twist. The mixture is very loose, and rather than fortify them with more bread crumbs , I used the more durable semolina to add texture along with the egg, ground liver,fried onions,  and soaked bread rolls. I keep a bag of chicken carcass and odd and ends in the freezer which I decided to use for my soup base along with root vegetables. A rich broth was formed. I added my favorite dried Polish Mushrooms to the soup with the  soaking water. All to simmer some more, strain, degrease, and then clarify with a raft of egg whites and shells ( another method is to use the egg whites shells, lean ground meat , mirepoix, and tomatoes) to remove any impurities and render a beautiful  crystal clear broth. The color is deepened because of the woodsy forest mushrooms.


Leberknödel (Liver Dumplings) with Chicken and Forest Mushroom Soup
 
Print
Liver dumpling soup
Author:
Recipe type: soup
Ingredients
  • Assorted chicken pieces of your choice ( or leftover carcass, and other parts of chicken )
  • 1 red onion
  • a few stalks of celery
  • 4 carrots chopped
  • Approx 12 cups of water
  • 3-4 egg whites and shell
  • salt and pepper
  • Dumplings
  • 1 2oz pack of dried Polish Forest mushrooms
  • 4-5 stale kaiser rolls or other type of old bread
  • 1 cup of milk
  • 1 red onion minced
  • 2 tablespoons butter
  • 2 tablespoons parsley chopped
  • 1 egg beaten
  • grate of fresh nutmeg
  • 1 teaspoon baking powder
  • 1 piece of raw liver (3/4 to ½ lb)( and milk for soaking optional)
  • 1 cup or more of semolina as needed depending on moisture of dumpling mixture.
  • salt and pepper to taste
Instructions
  1. To make the soup /consomme...
  2. Roast the chicken and root vegetables at 375 F until golden.Use a pan that can transfer to the range for additional cooking.
  3. Soak the dried mushrooms in hot water and let sit covered while chicken is roasting.
  4. Add water , salt and pepper,mushrooms and soaking liquid,and continue to simmer for approximate 2 hours. Adjust seasoning if necessary.
  5. Strain off solids and reserve to cool. You may pour in the refrigerator to allow the grease to congeal and later skim off.
  6. Add the strained broth to a stock pan.
  7. Mix in egg whites and shells. Bring to a boil and reduce to a low simmer. The egg whites and shells form a raft that will form at the top and capture all the impurities and solids that were not strained out .Do not disturb or stir the raft , but continue to simmer for about 30 minutes more.
  8. Carefully strain the soup, raft and shells into a fine sieve lined double with cheesecloth. You should have a very clear broth. Set aside.
  9. To make the dumplings...
  10. Soak liver in milk if desired for at least 30 minutes if desired to make taste milder.
  11. Soak the torn apart bread rolls in the milk.
  12. In a separate bowl grind the raw beef liver in grinder, food processor, or with an immersion blender. Remove any connective tissue.
  13. Wring out any excess milk from the soaked bread .
  14. Add the ground liver, beaten egg, baking powder, grate of nutmeg, salt and pepper to taste.
  15. At this point determine of the mixture needs more bulk and gradually add semolina to form a consistency that can loosely hold its shape in a ball once formed with with or oiled hands. You don't want the mixture too dry, but wet enough to hold its shape.
  16. Carefully shape dumpling , no larger than a walnut as they will expand in the water.
  17. Drop the dumpling carefully into salted boiling water. You may want to test one to see if they hold its shape while cooking.
  18. Add to clear hot soup and serve.
Notes
Makes approximately 25-28 dumplings. Soup quantity varies according to how much broth you yield from ingredients used.
Wordpress Recipe Plugin by EasyRecipe

 

Verizon Jet Pack Giveaway….Always Staying Connected as We Roam The Globe

50 Comments

I think is one of the best giveaways ever on Coco Cooks. If you are anything like Certain Someone and I , you know the importance of staying connected while traveling. I can’t tell you how many vacations we have been on , when Certain Someone is taking conference calls in airports, cars, or golf courses, while working on his computer or smart phone.It’s the price we pay I suppose. But we don’t want to stay connected just for work. We need to know whats going on back home, with our families, and other areas of life. I can’t imagine not being connected. The mobile hotspots saved us on our most recent road trip to the remote Upper Peninsula. Hard to think how we lived without all of this before. My slimline XYBoard tablet fit snugly in my little basket purse and away we went.

So I’m offering you a chance to win a Verizon Jet Pack and $150 gift card (to purchase other equipment or use toward bills).

For those who aren’t so tech savvy here is what a Verizon Jet pack can do for you!

  • Stay Connected to internet where ever you are.

  • Connect 2 or more devices for extended data sessions.

  • The entire family can stay connected to the Internet without relying on a Smartphone user to be home for use of their Mobile Hotspot feature.

  • As a device dedicated to Internet connections, customers can easily multi-task with a Jetpack.

  • Jetpack™ provides the best battery life experience compared to Mobile Hotspot on a Smartphone (which can consume battery power extremely fast).

  • Traveling coworkers can share a connection while awaiting flights at the airport.

  • Family members can connect all their WiFi capable devices connected in the car on a road-trip

  • Access the Internet when roaming outside the U.S. in more than 205 countries.

  • More than 150 of those countries support 3G data speeds.

Pretty amazing  isn’t it.  I’m running this contest until October 1st and will chose the winner then. Please comment to enter and spread the word to all your friends. Now more than ever we really need to stay connected. Good luck.

Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.

Eros Nests with Green & Black’s Chocolate

1 Comment

Last year , after my lay off, I interviewed for what sounded as my dream job, as a brand ambassador for a food  marketing project. I didn’t get the gig, but was happy when the agency reached out to me to see if I was willing to sample some Green & Blacks and enter their contest. Of course I said an enthusiastic yes. Who turns down chocolate? In addition to sampling a variety of amazing chocolates , I was asked to enter a contest. The deadline was looming quick, and I needed to put something together. I hesitate with contests, because I never win, and really don’t promote myself and pimp myself out  enough  to get the votes. This contest was great because the Green & Blacks Team would pick the semi finalists, and then the voting would begin. Unfortunately I didn’t make semi finals, but that doesn’t matter as I made a co workers smile and talk about this treat . And that’s really all that matters, isn’t it? Because as my catering slogan goes… “Coco Cooks Food That Makes You Happy”. If you’re wondering what happened to all the chocolate, Certain Someone ate the majority of it , before I could even take a photograph or enjoy them. From what I did partake of,I can conclude,it was that good.

The inspiration behind these  Eros Nests came from a coworker celebrating Ramadan. She was trying to make simple syrup for a dessert made with shredded phyllo to break her fast.  I saw the shredded phyllo in my grocery adventures calling my name and decided to play around with it incorporation the Green & Blacks. I also had plenty of honey on hand that I wanted to infuse with spice. Honey, spices, nuts, and chocolates are all aphrodisiacs , hence the name Eros Nests , as they look like tiny birds nests. On friend on Facebook described it as an amped up deconstructed Nutella Turnover. I lost my original notes on this, but its easy enough to remember without notes and makes a stunning presentation when entertaining.

Eros Nests with Green & Black's Chocolate
 
Print
Miniature decadent desserts of chocolate, candied hazelnuts, chili infused honey, and shredded phyllo.
Author:
Recipe type: dessert
Serves: 12
Ingredients
  • .5 lbs of Katafi dough/ shredded phyllo.
  • 4 oz of melted unsalted butter
  • ⅛ tsp of ground cinnamon
  • pinch of cayenne pepper
  • 1 bar Green & Blacks Baking Chocolate with 72% Cocoa
  • 1 cup water
  • 1 cup sugar
  • ½ cup honey
  • 1 dried Thai chili
  • 1 cup skinned hazelnuts
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 350.
  2. Carefully break apart half a package of shredded phyllo and shred into a bowl.
  3. Add melted butter, cinnamon and cayenne pepper.
  4. Take a 12 cup muffin pan and carefully form nests with shredded phyllo. Bake until deep golden and crispy. Approximately 25 minutes.
  5. Remove the pan from oven and let cool on rack. Carefully remove after 15 minutes from pan and continue to cool on rack.
  6. In a pot add sugar . honey, water and dried Thai chili. Bring to a rapid boil and reduce. Simmer for 15 minutes until slightly reduced. Remove from heat and let cool.
  7. Melt the chocolate over a double boiler.
  8. Place a baking sheet under cooling rack, where nests are resting. Carefully brush the simple syrup over the nests to. You want the crunch to remain, but you want a good soaking. Let excess drip to pan beneath.
  9. Carefully brush the melted chocolate over the nests interior. Dribble some down the sides for artistic effect.
  10. Let cool until chocolate is completely set. To rush this you can place in the refrigerator until hardened a bit.
  11. In a sauce pan, toast the hazelnuts. Remove from pan and set aside.
  12. In the same sauce pan caramelize  the brown sugar gently over a med high heat. You don't want to burn the sugar. Add hazelnuts quickly when caramelized and bubbly, toss and coat in pan .
  13. Pour onto parchment lined baking sheet or a Silpat to cool and harden.
  14. Break apart pieces of the candied hazelnuts to place inside the nests.
  15. Serve for dessert, with cheese course, wines, cognac, and coffee.
Notes
You will need a Silpat 12 cup muffin tin
Wordpress Recipe Plugin by EasyRecipe

 Disclosure:

 I received free product from Green & Blacks in order to provide my honest opinions.

Taste of Summer…Homemade Root Beer and Floats

3 Comments

It’s hard to believe summer has come and gone. I sit here on Labor Day grilling a turkey breast and anticipating Fall, yet cherishing the memory of a brief fleeting summer vacation, I enjoyed. All the while driving through the Upper Peninsula of Michigan, I spied Birch Trees and couldn’t wait to start a home brewing project of root beer. I love the idea of root beer, a natural soda devised as a sort of medicinal tonic from our earliest settlers. I saw an article on Serious Eats while checking my emails on my XYBoard, during lunch, and knew this project was for me. I wasn’t put off  on finding the ingredients. My XYBoard lead me to a  neighborhood herb shop for sassafras, birch bark, and sarsaparilla, as well a local home-brew shop for ale yeast and great advice. I really don’t know how I survived without this nifty new tablet. The smart phones are great , but I get that same ease of portability, clearer larger pictures taking, fonts, voice controlled key board options, navigation, and heaps of smart technology “on the go”. So its indispensable in the kitchen, traveling, and living everyday life. All of the root beer snaps were taken with the XYBoard to record the process.

I brewed up this recipe for root beer  but I tweaked it a little with the addition of a handful of  dried cherries and  a few juniper berries. Rather than spend $22 for a case of plastic bottles for soda, I purchased a case of water which I used the contents of, and saved the bottles for the brew. Because of the carbonation process, the thin  water bottles swelled , and I believe the more expensive bottles would have alleviated that issue. But , next time I know better. Be careful with glass bottles, as the pressure may cause them to explode. I could have pushed my carbonation one more day before retarding the yeast, by refrigeration.

One more note… Commercial root beer these days not contain Sassafras  roots due to safrole, which the FDA has  banned in commercial production  and labeled  as causing liver cancer .However some  extracts are used for culinary purposes with the safrole having been removed.The  safrole oil is used  to make Ecstasy. The consumed amounts needed  to be carcinogenic , would be large. But if we look to history,and the Native Americans, they used it to cure many ills. So the message is everything in moderation. Many soda makers, home brewers and hobbyists aren’t deterred in their use of sassafras.

 

So there you have it. Summer is just about over.  So what better way to go out than sipping on a homemade root beer with a few scoops of vanilla  ice cream to make a float? A Root beer float is  old-fashioned, simple, and the essence of summer.

Thank you Verizon for making my summer a little easier.

Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.

Arcadian Splendor in the Northwoods and a Fish Boil

5 Comments

 For the past year I have worked my poor feet to the  calloused bone selling  cosmetics by day and catering for Coco Cooks on rare day offs, to recover from the layoff  of last year.  Oh, to have the three weeks, and twelve personal days a year. Those days are over… All that hard worked accrued a paltry fifty five hours of vacation time. I was tired and ready for an adventure. Certain Someone had earlier returned from the house in Sweden to settle his parents in, and a trip to Europe wasn’t on the cards for my schedule nor his. I have always wanted to do a road trip with him.  I was thinking a weekend in Door County, in our backyard. Instead, he planned a full on week of driving what is known as the Circle Tour. A scenic Lakeside route along the Great Lakes. On our trip we hit three of the five Great Lakes. Lake Michigan, Lake Superior, and Lake Huron as we meandered through the Northwoods  and Upper Peninsula of Wisconsin and Michigan. There is so much to say and share about this trip. I received culinary, sensory, and even political inspiration.

I always believe you discover so much about a culture through travel. What amazed us the most,  was the bucolic splendor which reminded us of Sweden and Germany. Immigrants from Scandinavian, Germany, and the British Isles went west and carved out villages, mines and farms amongst the lakes during the late 19th century, where native American  tribes called home before (but lost it). French Canadian fur trappers and explorers also worked and profited  from the land.  Our favorite spot was a rural town called Munising, that housed the majestic Pictured Rocks that cradled the mighty Lake Superior. Simply breathtaking. It’s as if nature over the years carved out and painted a beautiful frame for the lake.


The leaves are just starting to turn, reminding us that autumn is around the corner and summer should be enjoyed mindfully. And the cherries  are plentiful, even though many are last year’s preserved, because of the drought. Sweet corn, apples, peaches, pasties and whitefish beckon. And if you are quiet and really focus, you will see some deer and their fawn elegantly traipse the birch trees. I leave you with this pictorial of a fish boil in Door County (a tradition that Scandinavian settlers actually started in the UP 150 years ago).


Matthew,  the master of the fish boil at Pelletiers. He also handles the BBQ smoke pit at Casey’s in Egg Harbor.


5 pounds of salt  are in the kettle. First the red potatoes, then the small sweet onions, then the local whitefish.


No one knows where the actual ” boil over ” technique arises from. The fish leaves a heavy grey oil residue with a strange taste. The fuel added to the flame at the end of cooking boils over the film,  from the kettle.


The fish boil  is a signature culinary tradition of the lake towns of  Wisconsin. They start in May and end in October.


The humble  plate of fish, potatoes and sweet yellow onions doused in butter, is far from bland. The wholesome simple flavors of the earth , dairy from the cows, and the fresh  water lake are in perfect harmony. Then what better finish than a slice of sweet  cherry pie?

 *Traveling with my XYBoard was a great portable way to capture my thoughts and random pictures, while staying connected on the road. The Verizon hotspots saved us as we were in some pretty remote towns and aided in our navigation, restaurant and hotel picks.

Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.