Sunday, May 26, 2013

Mizeria (Polish Cucumber Salad) #SundaySupper

It's Memorial Day Weekend!  For many, this means taking the time to honor those that have served us and died during active service, as well as observing the first true weekend of summertime.  Many choose to spend time with their family, and a picnic is a perfect way to do that.

This week, the #SundaySupper Contributors are bringing their favorite picnic foods!  It wouldn't be a picnic or a cookout in our house if I didn't make a huge bowl of Mizeria.  To my Polish in-laws, this is the best recipe out there!  There's nothing fancy about it, and I'm sure there are others on the internet that are identical to what I've done here.  This is a very simple dish that shouldn't be altered too much..... the tartness of the cider vinegar combined with the creaminess of the sour cream make a basic flavor that is truly delightful against the salted cucumbers!  Heaven in a bowl!

What I've done that's a bit different from other Mizeria recipes is that I've cut back on the sour cream and increased the cucumbers.  I find that others out there are too "wet".  This ratio, to my taste, is perfect.







Ingredients
  • 3 large cucumbers
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup sour cream
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp dried dill

Directions

Wash and peel the cucumbers.  Slice very thin and place in a non-metal bowl.  Sprinkle the salt over the sliced cucumbers and toss with a spoon until the salt coats all of the slices. Place an inverted plate on top of the cucumbers and place something on the plate to lightly weight it down.  Place the bowl in the refrigerator for 1 hour.

Remove the bowl from the refrigerator, and drain the water from the bowl so that all is left in the bowl are the cucumbers.  (do not rinse!)  In another small bowl, combine the remaining ingredients well.  Pour over the cucumbers and lightly mix until all the cucumbers are coated.  Place back in the refrigerator until you serve. (minimum of 30 minutes for best flavor)  Best if made the same day as serving.




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If you liked these, you should join us on Twitter!  We'll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 6:00 pm CST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.


                                                       
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Sunday, March 31, 2013

Salami and Asparagus Filled Crepes with an Easy Orange Hollandaise Sauce


Today is National Orange and Lemons Day!  For those that observe, it's also Easter.  That makes this the perfect post-- a delicious salami and asparagus filled crepe with a ridiculously easy orange hollandaise sauce. 

Hollandaise is one of those things that many home chefs fear.  It's really not that hard.  Patience (and low heat!) is the key, and this version is even easier than the traditional method of placing a bowl over a pan of simmering water.  If you prefer that method, feel free to do that and simply substitute orange juice in place of the lemon juice.

The reason why I choose orange for this hollandaise was to bring out the Bolzano Salami.  The orange in the sauce pairs nicely with the fennel seed and the salt of the salami.  Once again, I'm featuring Bolzano's Fin Oh Kee Oh Na Fennel Seed Salami.  (If you missed the first recipe, make sure to go back and check out my Salami, Brussel Sprout, and Parmesan Galette. YUM!)

It was such a pleasure to be part of Bolzano Artisan Meat's Blogger Project!  I had a lot of fun working with this high quality product, and I can't wait to try more of their items!





Ingredients
  • 2 whole eggs
  • 1 cup milk
  • 2/3 cup flour
  • pinch of salt
  • 1 ½ tsp vegetable oil
  • Approx 1 pound asparagus, steamed or roasted
  • 2-3 oz. Fin Oh Kee Oh Na Fennel Seed Salami, sliced
  • Hollandaise Sauce (see below)


For the Hollandaise Sauce
  • 2 egg yolks
  • 1/4 cup water
  • 1 tablespoon butter, melted
  • 1 Tbsp orange juice
  • Pinch of salt
  • Paprika to garnish


Directions:
In a medium bowl, combine the 2 whole eggs, milk, flour, salt, and oil.  Using a mixer, blend on high until the batter is very smooth.  Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.

After the batter has rested, heat an 8 inch frying pan on medium heat.  Lightly grease the pan with butter, and add ¼ cup of the batter to the pan.  Tilt the pan so that the batter evenly coats the entire surface.  Cook until the top is no longer liquid and you are able to turn the crepe over.  Once flipped, cook the crepe an additional 1 to 2 minutes.  Remove from pan and repeat until the batter is gone. Do not worry about keeping the crepes warm as you will be reheating them later.

Pre-heat oven to 350 degrees and begin assembling the crepes by placing 2 or 3 asparagus spears inside of each crepe.  Generously sprinkle some of the salami on the asparagus and roll up the crepe.  Repeat until crepes are gone.  Place rolled crepes in a baking dish, seam side down, and heat for approximately 10 minutes.

While the crepes are heating, make the Hollandaise Sauce.  In a medium sauce pan, whisk the egg yolks and water together. Stirring constantly, cook over medium-low or low heat, until the mixture has thickened.  You will know it is ready when it is thick enough to coat a spoon.  Be careful not to put the heat too high or the mixture will become lumpy.  Once the sauce has thickened, whisk in the melted butter, orange juice, and salt.   Remove from heat.

Pour the sauce over warm crepes and sprinkle with paprika. Serve immediately. 





Disclaimer: For the purpose of recipe development, I received free product in exchange for writing this post.  All opinions expressed above are my own.

 
                                             
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