Text 11125, 87 rader
Skriven 2014-03-20 18:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: salchichas 338
======================
-=> Quoting Michael Loo to Dave & Jim <=-

 ML> chorizo/chourico has come to be a generic word for
 ML> sausage of many kinds in various Spanish and Portuguese

That is also true for kielbasa in Poland and the Ukraine. Unlike
America they have more than one kind.

I'm only familiar with one kind of chorizo, and that only recently,
probably due to market limitations of being in a small town with
very small Iberian and Latino populations. As I have mentioned here
before you can fit all of them into one basement rec room on New
Year's Eve. 


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Polish Cabbage, Potato, And Bacon Casserole
Categories: Polish, Bacon, Casseroles, Cheese
  Servings: 6

      3 md russet potatoes, peeled and
           cut into 1/2-inch cubes
           Kosher salt and freshly
           ground black pepper
      3 sl thick-cut bacon, diced
      1 sm but heavy head green cabbage
           quartered, cored, and sliced
           into ribbons
      1 lg onion, chopped 
      2    cloves garlic, minced 
      2 TB apple cider vinegar
    1/4 c  chopped fresh parsley
           leaves
    1/2 c  half-and-half
    1/4 c  fresh breadcrumbs
           Nonstick cooking spray
    3/4 c  grated mild white cheese,
           such as edam or gouda

Adjust oven rack to middle position and preheat oven to 375 F. Add
potatoes to a medium pot, add 1 teaspoon kosher salt, and cover with
water. Set pot over high heat and bring to a boil, then drop to a
simmer. Cook potatoes until they are firm-tender, about 7 minutes.
Drain potatoes and set aside.

Add bacon to a heavy-bottomed Dutch oven and set over medium heat.
Cook, stirring, until bacon has rendered most of its fat, about 7
minutes. Using a slotted spoon, transfer bacon to a paper
towel-lined plate.

If bacon has rendered more than 3 tablespoons of fat,drain fat,
reserving 3 tablespoons. Return Dutch oven to medium-high heat and
add cabbage, onions, and garlic. Cook, stirring occasionally, and
scraping up any browned bits on the bottom of the pan, until
vegetables have wilted and begun to brown, about 15 minutes. Add
apple cider vinegar and deglaze pan, stirring rapidly and scraping
up any browned bits stuck to the bottom. Add potatoes to cabbage
mixture and stir to combine. Season thoroughly with salt and pepper,
then add reserved bacon, parsley, half-and-half and breadcrumbs.
Stir to combine.

Lightly coat the bottom of a large casserole dish with cooking
spray. Add cabbage mixture and press firmly and evenly into pan. Top
casserole with an even layer of grated cheese, then cover pan with a
sheet of tin foil. Bake for 20 minutes, then remove foil and bake
until casserole is bubbling and cheese has browned, about 20 minutes
more. Remove from oven, let rest for 10 minutes, and serve. 

Posted by: Lauren Rothman  To: Serious Eats

Americans are bacon crazy, get boczek, Polish bacon that's sorta
more like ham, smokey and salty. -Greg

Boczek is bacon, cured and smoked pork belly. The only difference is
the curing brine contains caraway seed and garlic. - JW

MMMMM-------------------------------------------------

YK Jim


... Oxford University is older than the Aztec Empire.

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