I found this recipe in Cook’s Country magazine along with the goetta recipe. I made these potatoes along with the Goetta. I love potatoes. These were a simple and delicious recipe. Perfect with eggs and goetta!
2 Tablespoons vegetable oil
1 1/2 pounds red potatoes, unpeeled, cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces
1 red pepper, cut into 1/2 inch pieces
1 onion, chopped
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
salt and pepper
4 scallions, sliced thin (Kent did not want this on the potatoes. I do think it would have been a nice touch though.)
1. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add potatoes, bell peppers, and onion and stir to coat with oil. Stir in broth, Worcestershire, and 1 1/2 teaspoons salt. Cover and cook until potatoes are tender, stirring occasionally, about 15 minutes. (I timed exactly 15 minutes and they were done.)
2. Uncover and increase heat to medium heat. Cook, stirring occasionally, until liquid has evaporated and potatoes and bell peppers are spotty brown, about 12 minutes. (this took about 15 minutes) Season with salt and pepper to taste. Stir in scallions and serve.
These potatoes will work for breakfast, lunch or dinner. You decide!!
I think if you come to my blog you realize I am an America’s Test Kitchen person. I also love their sister websites; Cook’s Illustrated and Cook’s Country. I get Cook’s Country magazine. I saw a recipe in the most recent issue for a “midwestern” breakfast favorite. Goetta is a German American breakfast food. It is popular in Ohio, Kentucky, and Indiana. I live in the midwest but am from the east coast. I have never heard of goetta. I was curious about this breakfast food. I discussed with my hubby and he said to give it a shot. It is a very simple but does take time. Here goes;
1 Tablespoon unsalted butter
1 onion, chopped fine
1 1/2 teaspoon ground sage
1 teaspoon ground fennel
1/4 teaspoon ground allspice
1 pound bulk breakfast sausage (I used Johnsonville. Did you know Johnsonville products are from Sheboygan Falls, WI?!)
1 3/4 cup quick cooking steel cut oats (I got Bob’s Red Mill. Yes, they do have quick cooking. I did end up getting the not quick cooking. I did not realize I needed “quick cooking” until I got home and started the recipe. It worked just fine for me.)
Salt and pepper
2 Tablespoons vegetable oil, plus extra if needed
1. Grease 8 1/2 by 4 1/2 inch nonstick loaf pan. Melt butter in Dutch oven over medium high heat. Add onion and cook until lightly browned, about 5 minutes. Stir in sage, fennel, and allspice and cook until fragrant, about 30 seconds. Add 4 1/4 cups water and sausage and mash with potato masher until water and sausage are fully combined. Bring to a boil and stir in oats. Cover, reduce heat to low, and simmer gently, stirring occasionally, for 15 minutes.
2. Uncover and maintain gentle simmer, stirring frequently, until mixture is very thick and rubber spatula dragged across bottom of pot leaves trail for about 3 seconds, 15-18 minutes.
3. Transfer mixture to prepared pan. Smooth top and tap firmly on counter. Let cool completely. Cover with plastic wrap and refrigerate for at least 3 hours or 2 days. (I did overnight. Worked great for me!)
4. Run thin knife around edges of goetta, then briefly set bottom of pan in hot water to loosen goetta from the pan. Turn out goetta onto cutting board. Cut desired number of 1/2 inch thick slices from loaf. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add up to 4 slices of goetta and cook until well browned, about 5 minutes per side. Transfer to wire rack and let drain. Repeat as needed. Serve. (You can serve with maple syrup, applesauce or ketchup on your goetta if you like!)
5. Wrap any remaining goetta in plastic wrap and refrigerate up to 3 days, or slice, wrap and freeze for up to 1 month. To cook from frozen, reduce heat to medium low and increase cooking time 7-9 minutes per side.
We enjoyed this for breakfast. I served it with eggs and O’Brien potatoes. Give it a try. Always nice to try something new for breakfast or any meal for that matter!!
DID YOU KNOW???? (I had to put a pic. Why not Rooney? He is cute, isn’t he?)
I was listening to The Splendid Table podcast this morning. They were interviewing Katie Workman about picky eaters. She mentioned a fact about taste buds that peaked my interest. She said “There’s a very interesting fact which is that we are all born with about 10,000 taste buds. Over the course of time, by the time you reach full adulthood, you only have 3,000 taste buds. The number simply diminishes. So whatever we perceive as pleasantly bitter, kids perceive as extremely bitter because they have all their little receptors firing away.”
Now I know why I hated asparagus when I was a kid and love it now!! The older I get the more I find out how much I lose. What is that about? I checked to see if I could find some more interesting facts about our taste buds. Here are a few more for you!
- We have almost 10,000 taste buds inside our mouths, even on the roofs of our mouths. (Start out with 10,000 and get down to 3,000. Crazy!!)
- Insects have the most highly developed sense of taste. They have taste organs on their feet, antennae and mouthparts. (I guess this is a useful tidbit of info) 😉
- In general, girls have more taste buds than boys
- Taste is the weakest of the 5 senses. (I would say my strongest sense is smell. Brings back many memories if it hits me the right way. What about YOU?)
- There are 5 basic tastes; sweet, salty, sour and bitter, there is a fifth taste, umami, from a Japanese word for “pleasant savory taste” and is distinguished from saltiness.
Umami?! Soy sauce, fish sauce, celery, cheeses…add umami to your dish. Works fabulously!! I shall save that for another time!!
Chocolate and peanut butter are my favorite flavors, separate or together. The combination in a cheesecake was too much for me to take. We all enjoyed this and hope you will too!
Chocolate Peanut Butter Cheesecake
(compliments Food Network)
Be sure all your ingredients are room temperature before you start. The ingredients will blend together much better that way. Also, if you have a food processor it will mix together to a wonderful, creamy mixture – no lumps!
1/2 (14-ounce) box graham crackers (2 cups crumbs)
1/2 cup salted peanuts
1/2 cup bittersweet chocolate chips
4 tablespoons soft unsalted butter
2 (8-ounce) bars cream cheese
3 egg yolks
1 cup sugar
1/2 cup sour cream
1 cup creamy peanut butter
1 cup sour cream
1 cup milk chocolate chips
2 Tablespoons light brown sugar
9 inch springform pan
- Preheat the oven to 325 degrees F.
- Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust.
- Put it in the refrigerator while you make the filling.
- Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
- Pour the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
- Take the cheesecake out of the oven and set aside while you make the topping.
- Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
- Spoon and spread the topping very gently over the top of the cheesecake. Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool.
- Slice and serve. (I think it tastes better after being refrigerated at least 4-6 hours, overnight preferably.)
Martin’s birthday is today. His request was for cheesecake with mango pudding and raspberries. Cheesecake is one thing I make quite frequently. Mango pudding – never. I really wasn’t sure about this one. Martin sent me a recipe and I thought this is just too easy. I also wasn’t sure how mango pudding and cheesecake would taste together. He wanted to use the pudding to put on top of the cheesecake along with fresh raspberries. He comes up with different flavors to blend together and I generally think he is crazy. Only problem is his ideas usually work quite well together. Go figure! Here is this simple and delicious recipe.
2 medium to large ripe mangoes (I picked up 2 mangoes which did not have any brown but I could press my thumb and it left an imprint)
3 teaspoons gelatin (1 1/2 packet)
1/2 cup hot water
1/3 cup white sugar
1 cup coconut milk
1. You mangoes should be ripe. I peeled the skin off and cut around the pit. Put the flesh in a food processor. Blend until pureed.
2. In saucepan, heat up water until it reaches a rolling boil. Take off heat and add the 3 teaspoons of gelatin. Constantly whisk so lumps do not form. Add the sugar and whisk until sugar is dissolved.
3. Add above to food processor, along with coconut milk. Blend until ingredients are combined. (30-45 seconds)
4. Pour into dessert bowls. Place in refrigerator until set. Takes about 1-2 hours. You can make a day ahead.
5. Serve and enjoy!
After a delicious dinner at Nakashima’s, a sushi restaurant in town, we went to the Martin’s place for dessert. We had our cheesecake with mango pudding and raspberries tonight. It was quite delicious and the flavors went together perfectly! Happy Birthday Martin!!
I have made this cheesecake for years. Everyone loves this cheesecake especially Kent (my hubby), and two of my sons Eric and Martin. Oh and me too 😉 Here is the recipe. Enjoy!
1 3/4 cups Graham Cracker Crumbs
1/3 cup melted butter
1 1/4 cups sugar
3 packages Cream Cheese (I use Philadelphia Cream Cheese. Take it out of the refrigerator about 30 minutes before you are ready to make the cake)
2 teaspoons vanilla
3 eggs (cold, take them out when you are ready to use them)
1 cup sour cream
1. Preheat oven to 350 degrees. I use a springform pan for my cheesecakes. .
2. Mix graham cracker crumbs, butter (I only use butter) and 1/4 cup the sugar. Press firmly onto bottom and up the side of the pan. Put in 350 degree oven for 5 minutes. Take out to cool.
3. Beat cream cheese, remaining 1 cup sugar and the vanilla in a large bowl with electric mixer on medium speed until well blended. (I use my stand up mixer)
4. Add cold eggs one at a time, mixing on low speed after each addition just until blended.
5. Add sour cream and fold in to mixture with a spatula or wooden spoon. Pour into crust.
6. Bake 1 hour 10 minutes or until center is almost set. Turn off oven – Don’t try to make a shortcut and skip this step. Just saying 🙂 Leaving door slightly ajar, leave cheesecake in oven 1 hour.
7. Remove from oven; cool completely and the refrigerate for 4 hours or overnight. Remove from pan and top with your favorite topping.
We like a plain cheesecake. This cheesecake is simple, although it takes time, and extremely delicious.