HAPPY FASTNACHTS DAY

Came across this recipe for Fastnachts:

GERMAN FASTNACHTS (DROP DONUTS)

The Lutherans call these Fastnachts and are supposed to eat them on Shrove Tuesday; the Mennonites call them Raised Doughnuts and will eat them any time. They're wonderful, warm or cold, with maple syrup, or sprinkled with sugar

1 packet of yeast dissolved in
1/2 cup warm water with
1 tsp sugar

1 cup hot, mashed potatoes
1 cup sugar
1 cup water that the potatoes were boiled in (lukewarm)
1 cup all purpose flour

Mix potatoes, sugar, potato water and flour; add yeast dissolved in water. Let rise in a warm place for several hours.

Than add:

1 cup sugar
1 cup lukewarm water or milk
3/4 cup melted butter
3 eggs beaten
1 teaspoon salt
5 cups sifted flour for stiff dough (about)

Mix all together, cover and let rise in a warm place for an hour or two—till the dough has doubled in size. Knead lightly, adding more flour to make a stiff dough. Now, according to all my instruction, you're supposed to let the dough rise again for another hour or two, but that means you'd be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I'd be reckless and divide the dough in thirds and start rolling it out. What matters if you do have a few large holes in your fastnachts? Take your choice, rise or roll. I'd try rolling the dough to about ¾ inch thickness.

Fastnachts have a traditional diamond shape; cut them into diamonds with a knife. Another essential is to cut a slit across the top of each fastnacht with a sharp knife.

Let the fastnachts rise, covered, in a warm place, till they're springy to the touch; when they're quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees. If you don't want that many fried cakes you might try baking some in a hot oven as rolls.

Pickling and Curing

Its been a little while since my last post. I have been pretty busy with school and practicing for my next culinary competition in Columbus, Ohio this March.

In my spare time, I have been reading a new book called The Complete Book of Pickles and Relishes. It got me thinking about a variety of new things since we have been learning about sauces in school. When I finish reading the book it will be time to experiment once again. We made banana ketchup at school, which got me thinking about what others could be made. The possibilities are endless but then again you always want it to make some kind of sense. Flavored Vinegars for example, could open up a whole area of vinaigrette's to explore. A few simple flavors I would like to try first Basil Vinegar and Mint Vinegar. Then I might use some of these flavors in some Gastriques. Gastriques are a sort of classic French sweet and sour sauce. And lets face it pickles are awesome. I definitely plan on making some soon.

I guess the point to today's post would simply be

Always Be Learning

If you find what makes you happy and learn more about it or another technique to use with it, it can only lead to more experience. The Experience of a happier you.



Recipe for Sausage Gnocchi

As Promised here is the recipe for my Sausage Gnocchi:

INGREDIENTS

• 1 lb. Johnsonville Ground Italian Sausage
• 2 lb. Russert potatoes
• 2 egg yolks
• all purpose flour; as needed
• 2 cans crushed tomatoes
• 2 cans spinach
• 4 cloves garlic
• 2 Tbs. olive oil
• salt and pepper; to taste

DIRECTIONS

• Peel, cut and wash potatoes. Boil until fork tender.
• Dry potatoes on baking sheet. Put in 300° F oven for about 5-7 min.
• Brown ground sausage.
• Put potatoes through food mill. Mix with yolks. Mix with ground sausage.
• Take potato mix and gradually add flour until dough is formed.
• Put dough into pastry bag, pipe out dough lines and cut to desired size.
• Add gnocchi to salted boiling water, they are cooked when they float.
• Add olive oil and minced garlic to sauce pan and sweat.
• Add crushed tomatoes and spinach. Add cut peices of linked sausage. Simmer until sausage is cooked.
• Plate gnocchi, sauce and sausage. Enjoy!!

Basic video rundown for Sausage Gnocchi

Johnsonville Sausage contest entry

Sausage Gnocchi

This is how I rang in the New Year. I created this dish for the Johnsonville Pastaville Contest. I incorporated ground sausage into the gnocchi mix and made a garlic, olive oil, crushed tomato, and spinach sauce. Tomorrow when I send in the entry I will post the recipe. Wish me luck. Even if I don't win, at least it tasted good. I had fun making it with my little nephew and cousin helping me.

Listen to Music for the Kitchen

Welcome to my Blog

I hope that this is one of many posts. I have decided to blog about the journey that is my new career in the culinary field. From the posts I hope to share some incite with my struggles as well as my accomplishments along the way. You might even be lucky enough to see some accomplished dishes and recipes. I have always tried to create new dishes. They seem to get a little better every time I try them. Practice may not make "perfect" but at least they are edible. Tomorrow for New Year's Eve I am making trial run for a dish that I am entering in a recipe contest January 3rd. If all goes well I should have a recipe, photos, and a video in my next post.