How fortunate we are today to have the world's cuisine at our fingertips. The delicious tastes of traditional foods from all over the globe have widened our palates and enlivened our lives.
Egg and Potato Curry from India
1 large Onion, grated
2 cloves Garlic, crushed
1 teaspoon Dried red chilies, crushed
1 tablespoon Fresh ginger, grated
2 teaspoons Green chilies, minced
½ teaspoon Turmeric, ground
2 teaspoons Coriander, ground
2 tablespoons Water
2 pounds Russet potatoes, 1" cubes
3 tablespoons Olive oil or clarified butter
⅔ cups Water
3 large Tomatoes, chopped
2 Bay leaves
7 large Eggs, hard boiled
Salt to taste
Combine all ingredients and pound them in large mortar or blend in food processor. Set aside.
Saute potatoes in oil or butter, stirring constantly until they start to show some color, about 10 minutes.
Add spice paste and continue stirring over medium heat for another 5 minutes.
Add 2/3 cup water, tomatoes and bay leaves.
Stir, cover and simmer over lowheat for 20 minutes.
Uncover another 10 minutes.
Coarsely chop eggs, add to the vegetables and stir over low heat for several more minutes, just until the eggs are heated through.
Add salt to taste.
Plate into a serving dish.
One Pot German Meal
3 Chicken apple sausages, sliced in 1/2" pieces
1 large Onion, chopped
1 medium Carrot, diced
1 tablespoon Fresh parsley, chopped
2 pounds Sauerkraut, preferably fresh
1 tablespoon Capers, drained
1 cup Water
½ cup German white wine, Reisling is good
1 large Bay leaf
1 teaspoon Caraway seed
dash Black pepper
8 small Red or new potatoes, sliced in thick slices
Salt to taste
1 tablespoon Fresh chives
Brown sausage in a skillet. Set aside.
Precook potatoes in microwave or steam in a vegetable steamer. Set aside.
Combine onion, carrot, and parsley in the same pan you browned the sausage in and cook over medium heat 4-5 minutes, adding a little olive oil if necessary.
Add sauerkraut, capers,water, wine, bay leaf, caraway seeds, and pepper.
Stir to mix.
Reduce heat and place potatoes on top.
Season with salt and add more pepper if you like.
Cover and bake for 20 minutes or until heated through.
Sprinkle with chives just before serving.
Great with Dark German bread spread with whole grain mustard. Serve with dark beer or German wine.