08 April 2009

Roast Pork, Sauerkraut & Dumplings

Tuesday April 7 -- A day of wine tasting in Niagara-on-the-Lake left me fairly incapacitated so I sat and ate most of this shrimp (Penelope was pretty jealous) until Nadine finally took it away from me and put it on the coffee table out of my reach. My dad cooked us a classic Czech meal of roast pork, sauerkraut and dumplings. I took notes. Here they are:

Roast Pork
Choose a pork shoulder with a thick rind. Season with salt and caraway seeds. Pour a cup of water in the baking dish. Bake at 375°F, probably about an hour or so. After the first half hour, baste every ten minutes. Towards the end let the water evaporate completely and burn onto the dish. Then add more water to scrape this up so that it becomes part of the gravy. Once this boils, resume basting.

This is made of sauerkraut, chopped onion, caraway seeds, and sugar and vinegar to taste.

Bread Dumplings
Combine 2 cups flour, 1 egg, 1 rounded tsp baking powder, 1 tsp salt, and water and/or milk to the consistency of slightly runny dough. Mix until smooth; stir in dried bread pieces until coated; ladel into 400 mL polypropylene beakers with holes drilled into the bottom (Note: Polyethylene can't handle the heat -- must be polypropylene), or a mug with a straw stuck down the side. Fill half-full. If you don't have holes or a straw at the bottom, the steam won't have anywhere to escape, and it will build up under the dumplings and they will go flying into the air.

Microwave for 6 minutes. Let cool slightly, then take the dumplings out and slice them up.

Tim Hortons donuts for dessert.

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