Monday, April 16, 2018

Comfort Foods Fiesta

Sometimes you just need a little something that says "home" to you.  At the launchpad, I often go for my mother's standbys when I'm in need of a comfort food fix.  They are (in no particular order):
  1. Mom's Mac and Cheese, served with hot dogs
  2. Mom's Beefaroni
  3. Mom's Ham and Turkey Pie (great way to use up those Thanksgiving leftovers)
  4. Mom's Shepherd's Pie (or Hash)
  5. Mom's Meatloaf
  6. My aunt's Beef Stroganoff
There was a BuzzFeed post a while back on "25 International Comfort Foods to Try at Home" that included a recipe for Shepherd's Pie, Chicken and Dumplings (which my mother also made occasionally), and Pastina, always a great solution to when you weren't feeling well.  I went through this list several times before landing on a recipe that might fly at the Launchpad.  SoBA is a fan of the pork chop - but I'm not sure the mushroom gravy will be accepted. Recipe from How to Feed a Loon.

German Schnitzel with Mushroom Gravy
Prep time 20 mins
Cook time 12 mins
Total time 32 mins
This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!
Serves: 4

  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • ½ onion, finely diced
  • 1 garlic clove, minced
  • 8 oz. cremeni mushrooms, sliced
  • ¼ cup of all-purpose flour
  • ½ cup of white wine
  • 2½ cups of beef stock
  • 1 tablespoon of whole grain mustard
  • 1 tablespoon of Worcestershire sauce
  • Salt and pepper, to taste (about ¼ teaspoon each)

  • Vegetable oil, for pan frying (about 2 cups)
  • 4 boneless pork chops (about 16 ounces, total)
  • 1 cup all-purpose flour
  • 2 large eggs (plus two tablespoons of water)
  • 1 cup dried bread crumbs (not seasoned)
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of caraway seeds
  • Lemon wedges, for garnish
  • Flat-leaf parsley, chopped, for garnish

  1. Heat the olive oil over medium-high heat in a medium skillet
  2. Add the butter
  3. Add the garlic and saute for about 1 minute
  4. Add the onion and cook for another 4 minutes, or until translucent
  5. Add the mushrooms and cook until they start to release liquid, about 4 minutes
  6. Add the flour and stir to incorporate
  7. Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes
  8. Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes
  9. Stir in the mustard, Worcestershire sauce
  10. Season with salt and pepper
  11. Keep warm

  1. Heat the oil in a large, sturdy skillet over medium-high heat
  2. Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat
  3. Place the flour in one medium-sized bowl
  4. Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water
  5. In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds
  6. Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture
  7. Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown
  8. Serve with gravy poured over top and garnished with lemon wedges and parsley.

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