For those in the Northern Virginia area, I have been able to locate them at Wegmans and German Gourmet. If available, try to use leftover Austrian or German-style white rolls such as Kaiser rolls. The Italian version just across the border in Trentino-Alto Adige (South Tyrol) is known as Canederli. The mixture is then divided into individual compact balls about 2.5- 3 inches (6-8 centimeters) wide and simmered in water until they are heated through and float to the top. The leftover bread is cut into small cubes (no larger than 1/2 inch, 1.25 centimeters wide), softened with hot milk, and kneaded with a mixture of onions, Speck, parsley, flour, salt, and nutmeg to form the dumpling base. These hearty dumplings are the perfect use for stale or leftover rolls and the ultimate comfort food. We would love to have you! Tiroler Speckknödel (Austrian Speck Dumplings)įor today’s event, I am sharing a recipe for Tiroler Speckknödel (Austrian Speck Dumplings). If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is always the first Wednesday of each month. Other foods celebrated in September include biscuits, pancakes, Oktoberfest, white chocolate, guacamole, cheese pizza, mushrooms, and chocolate milkshakes. Foodie Extravaganzaįoodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Karen of Karen’s Kitchen Stories chose to celebrate dumplings in all forms for today’s event! If you purchase something through the link, I may receive a small commission at no extra charge to you. It’s definitely going to be on our heavy rotation for the next couple of months.A recipe for Tiroler Speckknödel (Austrian Speck Dumplings)! Leftover cubes of bread are formed into dumplings with Speck, herbs, and spices.ĭisclosure: This post contains Amazon affiliate links. If you want to embrace the end of the season, this sweet potato and apple breakfast skillet is a great way to greet a brisk fall morning. This will produce a nice crispy fried bottom. If we are in the mood for more of a fried egg, we just keep cooking them (without flipping) until the whites firm up. This produces firm white with runny yolks. If like we want our eggs to be more poached than fried, we cover the skillet and let the excess steam cook the eggs. We cracked two eggs, one in each pocket, and turned the heat to medium. At this point nearly all the bacon grease had been absorbed by the hash, so we added some butter for the eggs. So we add in a bit of dried thyme, salt, and pepper.Īfter all the ingredients for the hash were incorporated together, we make two small pockets for the eggs. For this recipe, we chose to go more savory and let the sweet stand out as accents flavors. We can lean into the sweetness of the apples or we can lean into the savory side of the bacon. Now we have the opportunity to steer the flavor profile of the dish. Once the sweet potatoes and apples are fully cooked and feeling soft and tender, it’s time to chop the bacon up into bite-size chunks and add it back into the mix. The result is maximum bacon flavor across the ingredients. Once it has fully cooked and all the fat has been rendered out of it, we remove it from the pan and use the remaining bacon grease to saute our sweet potatoes and apples. The way we big bacon flavor in this recipe is to cook the bacon first. It’s hands down the best bacon we’ve tried. We get ours from Trader Joe’s, but we’ve been seeing it around at other grocery stores too lately. While the sweet potato and apple play great together, the ingredient that really pulls the dish together is black forest bacon.
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