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Belgian Potato & Red Cabbage Stoemp December 1, 2010

Posted by Deniz Olcay in Uncategorized.
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One of the most surprisingly tasty dishes we tasted in Belgium was at a steak restaurant called “Steak Frit”. We ordered the irish steak, which came with a side of Belgian fries and “Stoemp”. Never having tried it before, I was thrown off by its pinkish color. Soon enough I realized that it was the perfect side dish to a delicious and tender steak. We hope you enjoy this recipe!

You Will Need

Half a head of red cabbage
2 cloves of garlic
1 medium onion
2 tablespoons of butter
Enough salted pork to yield 3 tablespoons (chopped)
1/4 cup of milk
Chicken stock
4 medium red potatoes
Salt and Pepper to taste

1. Chop half a head of red cabbage into small squares or strips

Chop half a head of cabbage

2. Chop 1 medium sized onion into small cubes

Chop 1 medium size onion

3. Boil 4 red potatoes in water until tender. Do not discard the water as we will be using it later.

Boil 4 red potatoes

4. Pan fry enough salted pork to yield 3 tablespoons when finely chopped. About 3 cubes the size of your thumb should be enough. Wait for the fats to be released.

Pan fry the pork until the fat covers the pan

Pan fry the pork until fats are released

5. Chop 2 cloves of garlic and set aside.

Chop 2 garlic cloves and set aside

6. Add 1 tablespoon of butter to the pan, and then add the chopped cabbage and onion. Cook until tender (5 minutes)

Add 1 tablespoon of butter to the pan, and combine the chopped onion and cabbage as well

7. Take out the pieces of salted pork, and chop with a knife. Set aside.

Take out the pieces of pork, and chop. Set aside

8. Take out 1 cup of the boiling potato water, and add 1/2 cube of chicken stock.

Use 1 cup of the potato water and mix in half a cube of chicken stock

9. Add the cup of chicken broth to the pan, and allow to boil until the water evaporates. (10-15 minutes). Once reduced, add another 1.5 cups of water, and the chopped garlic and allow to reduce (10-15 minutes).

Add the cup of chicken broth to the pan, and allow to reduce. Then Add 1.5 cup of water again, and allow to reduce

11. Once the cabbage is cooked and there is minimal amount of water left in the pan, add the chopped pork, 1 tablespoon of butter and 1/4 cup of milk.

Once the cabbage is cooked, add the pork, 1 tablespoon of butter and 1/4 cup of milk

12. Add the cabbage to the drained potatoes, and start mashing! Add some pepper/salt and more milk if necessary.

Mix in the cabbage with the potatoes, and mash until it reaches the desired consistency. Add more salt or pepper as necessary

13. Don’t be thrown off by the color, it is delicious! Enjoy with steak and fries!

Enjoy with steak and fries!

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Smoked Salmon Sandwich with Dill & Caper Sour Cream Sauce March 18, 2010

Posted by Deniz Olcay in Healthy Eats, Quick Eats.
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When I woke up and saw the sun shining in through the blinds, I couldn’t wait to kick off my day with a healthy bowl of cereal. When I finished, I wondered… Why stop there? So I grabbed my shoes, hat and shades, and hit the streets for a half-hour run around the park. After my run, my stomach started rumbling… And that’s when it happened…

Quickly kicking off my shoes, I rummaged through the fridge, eager to stick to my “healthy day”.  I found a packet of smoked salmon hidden behind the cheese, and got inspired. I was going to make a salmon sandwich, but not just any salmon sandwich… One of the healthiest, most delicious sandwiches I have ever made. I can’t wait to show you guys how to make it, and know you will enjoy it on your “healthy day”, whenever that may be!

You will need

Pack of smoked salmon
2 heaped tablespoons of sour cream
2 tablespoons of chopped dill
1 tablespoon of olive oil
1/4 cup of finely chopped red pepper
1 tablespoon of capers
1 teaspoon of fresh lemon juice
Fresh cracked black pepper
Rye bread

1. Place 4 slices of rye bread into the oven, while we make the sour cream sauce. This recipe serves 2 people.

Place rye bread into the oven at 325F for about 5 minutes

2. Finely chop 1/4 cup of red pepper, make sure the cubes are as small as you can cut them

Chop the red pepper into small cubes

3. Add the chopped pepper into a bowl, chop 2 tablespoons of fresh dill, and add 1 tablespoon of olive oil

Add the 2 tablespoons of chopped dill

4. Add 2 heaped tablespoons of sour cream to the bowl

Add 2 heaped tablespoons of sour cream

5. Finally, add 1 teaspoon of lemon juice, some black pepper and 1 tablespoon of capers into the bowl and mix

Add lemon juice, pepper and capers

6.Take the rye bread out of the oven after 5-6 minutes, and place 2 slices of smoked salmon and some of the sour cream sauce we just prepared

Place the sour cream sauce on top of 2 slices of smoked salmon

7. Prepare 2 sandwiches, and enjoy with your favorite companion or all by yourself!

Mmmm delicious!