Gourmet Foods

Stretched Strudel Dough

• 3 cups sifted flour
• ¼ teaspoon salt
• 2 eggs
• 3 tablespoons salad oil
• ¼ cup lukewarm water

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work into the flour, mixing until the dough leaves the sides or the bowl. Knead the dough for 10 minutes or until very smooth and elastic. Place a warm bowl over it and let it rest for 20 minutes. For the next step you will need a large working surface - one you can walk around. A kitchen table works best. Cover it with a cloth and sprinkle with flour. Roll out the dough as thin as you can. Now you must begin stretching it. Flour the knuckles of your hands and gently pull the dough toward you from underneath, using the back of your hands. Change your position as the dough stretches so as not to put too much strain on any one part. Stretch until the dough is transparent, then brush with oil or melted butter. Cut away any thick edges. Spread one of the following fillings over half the surface; then raise the cloth and roll up the strudel from the filled side, guiding it with the other hand. Place on a heavily greased baking sheet. Brush with oil or melted butter.

Bake in a 400 degree oven for 35 minutes or until browned and crisp. Cut into 1 ½ inch slice immediately. Makes about 40 slices.

If you like smaller strudels, divide dough in two before rolling, and make 2 strudel.

Unstretched Strudel Dough

• 2 ½ cups sifted flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 2/3 cup ice water
• 4 tablespoons salad oil

Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop the egg, water and oil into it. Work into the flour and knead until smooth and elastic. Place a warm bowl over it for 30 minutes.

Roll out as thin as possible and spread with one of the fillings. Roll up like a jelly roll, brush with oil or melted butter. Bake in a 350 degree oven 45 minutes. Cut into 1 inch slices while hot. Makes about 36.

Fillings for Strudel

Cabbage:

• 6 cups finely shredded cabbage
• ½ cup minced onions
• 1/3 cup butter or chicken fat
• 1 ½ teaspoon pepper
• 2 teaspoons sugar

Cook the cabbage and onions in the butter or fat over low heat 25 minutes, mixing occasionally. Stir in the salt, pepper and sugar. Cool. Roll up in strudel dough. Serve with main courses.

Liver:

• 1 ½ pounds calf’s liver
• 1 cup diced onions
• ½ cup chicken fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Cube the liver and cook it with the onions in the chicken fat until the liver loses its redness. Chop the liver (use the fat remaining in the pan, too). Add the salt and pepper. Spread on the oiled strudel dough and roll up. Make 4 small strudels with this filling.

Sauerkraut:

• 2 pounds sauerkraut
• ¼ cup minced onion
• 4 tablespoons butter or chicken fat
• 2 teaspoons sugar
• ¼ teaspoon pepper

Rinse the sauerkraut in cold water and drain. Cook the sauerkraut and onions in the butter or fat for 15 minutes. Stir in the sugar and pepper. Cool. Spread on strudel dough and roll up. Serve with main courses.

Apple:

• 1 cup fine bread crumbs
• 1 ½ cups ground nuts
• 4 cups chopped apples
• 2 tablespoons grated lemon rind
• 2 tablespoons lemon juice
• 1 cup seedless raisins
• ½ cup sugar
• 2 teaspoons cinnamon

Sprinkle bread crumbs over half the oiled, stretched dough. Sprinkle the nuts over it and spread evenly with the hand. Mix the apples, lemon rind, lemon juice and raisins together. Spread over the nuts. Sprinkle with the sugar mixed with the cinnamon. Roll up.

Mixed Dried Fruit:

• 1 pound prunes, pitted
• 1 pound dates, pitted
• 1 cup candied mixed fruit
• 1 whole lemon
• 2 cups walnuts
• 4 tablespoons sugar
• 2 teaspoons cinnamon

Grind the prunes, dates, candied fruit, lemon and walnuts in a food chopper. Divide the strudel dough in two. Spread the rolled dough with oil and use half the fruit mixture for each. Roll up, brush with oil and sprinkle with a mixture of sugar and cinnamon.

Cherry:

• 1 ½ cups finely ground nuts (except peanuts)
• 4 cups canned sour red cherries, pitted and drained
• 1 cup sugar

Spread the nuts over half the oiled strudel dough and cover with the cherries. Sprinkle with the sugar. Roll up.

Poppy Seed:

• 1 pound ground poppy seeds
• ¾ cup honey
• ½ cup light cream
• ½ cup currants
• 1 tablespoon grated lemon rind
• 3 tablespoons melted butter

Cook the poppy seeds, honey, cream and currants until thick. Stir in the lemon rind and cool. Spread on the oiled strudel dough and roll up. Brush with the butter.

Walnut:

• 4 cups chopped walnuts
• 2 cups chopped apples
• 1 cup sugar
• 2 teaspoons cinnamon
• 3 tablespoons grated lemon rind

Spread the nuts on half the oiled dough and cover with the apples. Sprinkle with the sugar mixed with the cinnamon and lemon rind. Roll up.

This strudel is also good made in thin rolls, so divide the dough into four, if you like, and make 4 small strudel.

Coconut:

• 3 cups shredded coconut
• 2 cups ground nuts
• 2 cups fruit preserves

Mix the coconut, nuts and preserves together and spread ¼ amount on each piece of oiled dough. Roll up.

Cheese:

• 2 eggs
• ½ cup sugar
• ½ pound pot cheese
• ½ pound cream cheese
• 1 teaspoon vanilla extract
• 3 tablespoons dry bread crumbs

Beat the eggs and sugar until thick. Add the pot cheese and vanilla. Continue to beat until smooth.

Sprinkle the bread crumbs over half the oiled strudel dough and spread the cheese mixture over it. Roll up.

A heavy 2 ½ quart round bottomed mixing bowl and a large wire whip (or electric mixer)

• 3 egg yolks
• ½ teaspoon wine vinegar or lemon juice
• ½ teaspoon salt
• ¼ teaspoon dry mustard
• 1 ½ to 2 ¼ cups excellent olive oil or salad oil or a combination of both
• Drops of wine vinegar or lemon juice as needed
• Salt, white pepper and mustard

Warm the bowl in hot water, dry it, and add the egg yolks. If you are beating by hand, set a wet potholder under the bowl to keep it from jumping about. Beat the egg yolks for a minute or two until thick and sticky, then add the vinegar or lemon juice, the salt and mustard, and beat vigorously for 1 minute more. Beating the yolks at moderately fast speed, start adding the oil by droplets until about ½ cup has gone in and the mixture has thickened into a heavy cream. As soon as this has happened, you can relax, stop beating for a moment if you wish; then continue adding the oil in tablespoon droplets, beating thoroughly after each addition. When sauce thickens too much, thin out with droplets of vinegar or lemon juice. When you have added as much oil as you wish, up to 2 ¼ cups, season to taste. If sauce is not used immediately, scrape into a small bowl and cover tightly so a skin will not form on its surface.

• 3 tablespoons butter
• 1 cup diced onions
• 3 cups cubed potatoes
• 1 grated carrot
• 3 cups water
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons farina
• 3 cups milk
• 3 tablespoons parsley, minced
• ½ cup sour cream

Melt the butter in a saucepan and brown the onions. Add the potatoes, carrot, water, salt, pepper and caraway seeds. Bring to a boil and stir in the farina. Cook over low heat for 20 minutes. Stir in the milk and parsley and bring to a boiling point. Garnish with the sour cream. Serves 6 to 8.

• 6 dried mushrooms
• 3 tablespoons pearl barley
• 2 quarts water
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 onions, diced
• 2 tablespoons butter
• 2 tablespoons flour
• ¾ cup milk

Wash the mushrooms and soak in cold water for 10 minutes. Combine the mushrooms, barley, water, salt and pepper in a saucepan. Cook over low heat 1 hour. Brown the onions in the butter and add to the soup. Cook 30 minutes.

Mix the flour in the milk and add to the soup. Cook 15 minutes. Serves 8.

• 2 cups split peas
• 2 ½ quarts water
• 2 onions, diced
• 1 carrot, grated
• 2 stalks celery, sliced
• 2 sprigs parsley
• 2 sprigs dill
• 3 potatoes, peeled and diced
• 2 ½ teaspoons salt
• ½ teaspoon pepper
• 1 cup milk
• 1 tablespoon butter

Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2 ½ hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to a boiling point and serve. Serves 8.

• 3 cups previously cooked green beans in a bowl
• 3 quartered tomatoes in a bowl
• ¾ to 1 cup vinaigrette
• 1 head Boston lettuce, separated, washed, and dried
• A large salad bowl or shallow dish
• 3 cups cold French salad
• ½ cup pitted black olives
• 3 hard boiled eggs, cold, peeled and quartered
• 12 canned anchovy fillets, drained, either flat or rolled with capers
• About 1 cup (8 ounces) canned tuna, drained

Just before serving, season beans and tomatoes with several spoonfuls of dressing. Toss the salad leaves in the salad bowl with ¼ cup of vinaigrette and place leaves about bowl. Arrange potatoes in bottom of bowl; decorate with the beans and tomatoes, interspersing them with a design of tuna, olives, eggs, and anchovies. Pour remaining dressing over salad, sprinkle with herbs, and serve.

• 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
• 1/8 teaspoon salt
• ¼ teaspoon dry mustard
• 6 to 8 tablespoons olive oil or salad oil
• Big pinch of fresh ground pepper

Optional: ½ tablespoon minced shallots or scallions and/or ¼ teaspoon dried herbs, such as tarragon or basil

Beat the vinegar, salt, and mustard in a bowl until dissolved, then beat in the oil and season with the pepper and herbs, or place all ingredients in a screw-top jar and shakes vigorously for 30 seconds to blend thoroughly. Taste carefully for seasoning.

• 8 to 10 medium “boiling” potatoes A 3 quart mixing bowl
• 2 tablespoons dry white wine
• 2 tablespoons chicken bouillon
• ½ cup vinaigrette
• 2 tablespoons minced shallots or scallions
• 3 tablespoons minced parsley

Boil or steam the potato’s in their jackets until just tender. Peel and slice while still warm. Toss gently in the mixing bowl with the wine and the bouillon, and after several minutes toss again. When liquid has been absorbed by the potatoes, toss with the vinaigrette, shallots or scallions, and parsley.

This salad is delicious served warm with hot sausages, or you can chill it and serve either as is, or with ½ cup mayonnaise folded in.

• A peeled hard boiled egg in a sieve
• 2 to 3 tablespoons fresh green herbs or parsley
• Salt and pepper
• A Mixture of greens, separated, washed, and dried
• A salad bowl
• 1/3 to ½ cup vinaigrette

Push the egg through the sieve with your fingers; toss with herbs, and salt and pepper to taste. Just before serving, toss salad greens in your salad bowl with the dressing, and sprinkle on the egg-and-herb mixture.

• 4 carrots, grated
• 3 onions, chopped
• 2 parsnips, diced
• 4 tablespoons butter
• 2 quarts water
• 1 cup pearl barley
• 2 teaspoons pepper
• 2 tablespoons chopped parsley

Cook the carrots, onions and parsnips in the butter for 15 minutes. Add the water, bring to a boil and stir in the barley, salt and pepper. Cook over low heat 1 ½ hours. Sprinkle with parsley. Serves 6.

• 2 packages frozen spinach
• ½ cup water
• 3 tablespoons butter
• 3 tablespoons minced onion
• 3 tablespoons flour
• 6 cups milk
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• Dash nutmeg

Cook the spinach in the water for 5 minutes. Force through a food mill.

Melt the butter in a sauce pan and cook the onion in it for 5 minutes. Blend in the flour and gradually add the milk. Stir in the spinach, salt, pepper and nutmeg. Cook over low heat for 15 minutes. Serves 6-8.

• 3 cups canned tomatoes
• 1 cup water
• 4 tablespoons grated onion
• 1 ½ teaspoon salt
• 2 teaspoons sugar
• 1 cup scalded milk
• 2/3 cups cooked rice

Over low heat, cook the tomatoes, water, onion, salt and sugar for 30 minutes. Force through a food mill. Stir in the milk and rice. Serve hot. Serves 6.

• 1 package hot roll mix
• 4 tablespoons olive oil
• ½ cup minced onions
• 1 can (8 ounce) tomato sauce
• 1 can (8 ounce) tomato paste
• 1 clove garlic, minced
• ¼ teaspoon oregano
• 1 teaspoon salt
• ½ pound Swiss cheese, grated
• 10 anchovies, chopped
• 2 tablespoons minced parsley
• ¼ cup Dry Gouda

Prepare the roll mix as package directs and let rise.

Heat 2 tablespoons olive oil in a saucepan; cook the onions in it for 10 minutes. Add the tomato sauce, tomato paste, garlic, oregano and salt. Cover and cook over low heat 15 minutes. When dough has rise, divide in 2 and roll out to fit 2 jelly-roll pans (11×16inches). Brush with the remaining olive oil. Spread with half the Swiss and cover with the sauce. Cover with the remaining Swiss. Sprinkle with the anchovies, parsley and Dry Gouda.

Bake in a 450 degree oven for 20 minutes. Cut into squares and serve hot.

You can make cocktail pizzas by cutting the dough into 3-inch circles before covering with the ingredients. Makes 8-10 as appetizer, 20-24 as cocktail snacks.

• 1 pouch onion soup mix
• 1 tub sour cream (500 ml)

In a small mixing bowl, mix ingredients; chill for 2 hours. Use on chips or veggies.

• 1 bunch chives cut into 1 inch pieces
• 1 bunch fresh chervil leaves
• 1 bunch fresh basil leaves
• 1 head radicchio lettuce, torn into small pieces
• 1 head Belgian endive leaves separated
• 2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• Pinch salt and pepper

1. Combine herbs and lettuce in a large bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper. Gently mix and serve immediately.

• 3 each large oranges, limes and grapefruits
• 2 tablespoons honey
• 4 salmon fillets
• Pinch each salt and pepper
• 7 cups baby spinach
• 1 bunch fresh chervil
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

1. Preheat the broiler to high. Peel and segment the oranges, limes and grapefruits over a medium bowl and reserve any juices that drip. In a small bowl, combine the honey and 1 teaspoon of citrus juice.
2. Place the salmon on a parchment-lined baking pan. Season with salt and pepper, then top with citrus-honey mixture. Broil salmon for 10 to 15 minutes until cooked through. Allow to rest for 5 minutes, and then flake.
3. Arrange spinach on a platter, place citrus segments down the center of the spinach, top with salmon and garnish with chervil. Whisk oil and vinegar together, season to taste with salt and pepper and drizzle over salad.

Chili-Cheese Fries

• 1 ½ pounds frozen seasoned curly fries
• 1 (15 ounce) can prepared chilli
• Oil for deep frying
• 2 (8 inch) flour burritos
• 1 (8 ounce) package processed cheese, such as Velveeta
• 2 tablespoons shredded cheese mix (cheddar-mozzarella)

1. To make fries: Prepare the fries according to package directions.
2. Empty the chilli into a small saucepan and heat over low heat. While the fries are cooking and the chilli is heating, make the burrito shells.
3. To make the burrito shells: Fill a large saucepan with oil to a depth of about 5 inches. Heat oil to very hot (around 350 degrees F). Fold the burrito around a glass jar or metal can. Using metal tongs, hold burrito in place around the can and dunk it into the hot oil. Fry 20 to 30 seconds, until golden brown. Remove from the oil; flip the burrito over on some paper towels, and let drain. (Be careful not to burn hands, as hot oil can hide in pockets.) Repeat with second burrito.
4. Cut the process cheese into cubes. Place the cubes in a microwave-safe bowl and heat on high 5 minutes, stirring after 3 minutes, or until the cheese is melted. You could also heat the cheese over low heat until melted, stirring occasionally.
5. Fill each burrito shell with half of the fries. Spoon half the chilli on top of each serving of fries, followed by half the melted cheese. Sprinkle each serving with 1 tablespoon shredded cheese. Serve immediately.

• 1 can chickpeas
• 1 can white beans
• 1 can black beans
• 1 can red kidney beans
• 1 small onion, diced
• 1 each red, yellow and orange sweet bell peppers, seeded and diced
• 1 bunch fresh Italian parsley, roughly chopped
• 6 tablespoons Sun dried tomato dressing
• Pinch each salt and pepper

1. Combine chickpeas, beans, onions, bell peppers and parsley in a bowl. Season mixture with salt and pepper.

Mix well, taste and adjust seasoning if needed. Refrigerate until ready to serve.