Garlic mashed potatoes recipe

NECKBONES PIGTAILS AND CANDIED YAMS | leaf vegetable | I'm cooking neckbones pigtails collard greens cabbage and candied yams. Come and chill in the kitchen with me. | By Tracey K MitchellFacebook

NECKBONES PIGTAILS AND CANDIED YAMS | leaf vegetable | I'm cooking neckbones pigtails collard greens cabbage and candied yams. Come and chill in the kitchen with me. | By Tracey K MitchellFacebook

Not Your Grandma's Goulash! | apple, dough, menu, history | Traditional Goulash is on the menu! (Not your Grandma’s Goulash!) Learn about the history of the Hungarian Dish and the paprika used in it! For our... | By Tim Farmer's Country Kitchen | They say you are what you eat so I don't eat chicken feet but a lovely summer grandma's pickled beets well cut it up put it in the pan throw it over your shoulder and see where it lands right here in Farmer's Kitchen Maters Taters beans and corn the cows in the barn and the sheep's been shorn kids in the barnyard chasing grandpa's chicken spices slices cuts and dices going to slash your grocery prices right here in Farmer's Sweet Farmer's Kitchen antenna Farmer's Country Kitchen We going to cook some good now. Hello and welcome to the Farmer's Kitchen. You know what? What? The other day, we went to a German restaurant. We did. And what did you say? Please make this at home. So, what I'm going to do is I'm going to make some dishes today that are reminiscing of a trip we took to Germany, to the Czech Republic. Right. To Vienna, Austria, we went to Hungarian. All these meals along the way were just absolutely wonderful. Now, our whole thing we want to know about country cooking. What people eat in the country so comfort food. Mm hmm. That's what we like. Mm hmm. So along the way, we talked to people. We went to restaurants and we found dishes that were just absolutely kind of out of our comfort zone. Right. But just absolutely heartwarming and delicious and wonderful. Almost every restaurant we went to. What they have on the menu? Goulash. Goulash and some sort of schnitzel. Mm hmm. And wonderful homemade sausages everywhere which we need to make someone to show but everything was absolutely wonderful now every time we go somewhere regardless of what that is we try to get to the native down to the native foods of that area these things have been brought to America now a lot of people you say goulash they think about their grandmothers right made elbow noodles with tomatoes and burger in it our burger are are many different things but the traditional goulash comes from Hungarian that area that's when you first start hearing about it now the thing about The original Goulash, I think it was pronounced more like U Los. Really? Way back when is they would boil their stew down with pieces of meat till they had almost a dried out mixture. They would take that and put it in a bag and with them and they put that back in so they had a an instant stock. Okay. During the ottoman takeover, guess what? The trade routes were cut. Mm hmm. They couldn't get their black pepper. Everybody love black pepper. That was that was huge from India. Glenn would be really upset. Glenn would be terribly upset. So, what happen when they didn't have their wonderful black pepper so they had to compromise and they had to think about what they had on hand and even some of the Turkish people bringing in some peppers so they were taking some of those peppers and basically drying them to try to make a flavor similar to that now when we think about paprika as we say right we think about it it's just something we sprinkle on top of deviled eggs or this that's a major major big deal of it it is when you see a goulash over there say a beef goulash you'll notice that it's red Yeah. There's a lot of paprika in there. It's good. Our pepper. Delicious. We're going to make our version of that tonight and this is a typical way that you would make this. Now, you can put root vegetables in it. You put carrots. You can put potatoes. I'm going to try to make it like we had it in a restaurant and there's something else that I'm going to make that Nikki was a big fan of and she doesn't know what we're doing yet. So, it's a surprise. I like surprises. It's kind of a different deal. So. Yeah. My buddy Bo, he knows exactly going on here when when he sees the sides. If you look at this picture, this was in Cheske Krumloff. This was in the Czech Republic and in this picture, a lot of people said, man, you really look upset. You look angry. No, I was just astounded at the beauty of this simple plate and the simple plate was usually a meat and a crout and a dumpling as it was called. So, tonight, we're going to check out some of those things. Now, we're going to start with some butter and some onions and in this particular recipe, we're going to go at least three onions. Now, how many recipes do we have at start like that, Mrs. Farmer? Everything. Just about. Those onions got you, didn't they? They did. Those are strong. Whoo. You know, when I talk to folks who are making this, very traditionally, caraway seeds. Usually it's a bay leaf in there. Right. There's some marjoram. Also, you could use if you wanted to. If you don't have any marjoram, you can use dried things such as basil, oregano. I think basil gives it a nice sweet flavor. It really accents the sweet onions and the sweet paprika and we're having a more of a sweet paprika here. Now, they're really proud of their paprika. Yes, they are. The Hungarian and they would claim that you have to use the Hungarian paprika. We don't have any. So, we're going to use a sweet paprika that we bought. Now, at this point, I think I'll need some garlic on the side here. How many you need? Uh three, a few, three pretty good size ones will probably do it. So, we're just browning these. We're releasing their wonderful flavors. Alright. Now, again, I mentioned caraway seeds. I use quite a bit of that. It's one of the flavors that I remember tasting. I'm just going to bust them up just a little bit. They're pretty tough but this is going to cook long enough so that would all even if you didn't chopped up version, you'd be fine with the smash up version. Alright, I'm going to pull these onions aside so I can keep my eye on my garlic. I don't want my garlic to get too done too brown and that butter too will give this some more, I think, rich flavor. You could use olive oil and some going to quickly turn this over. I don't want to overdo it. Again, you never want to overdo your garlic because if it starts to get too brown, it will become bitter and we don't want that. That smells good. Garlic, yeah. Imma turn it down just a little bit. Now, at this point, I'm going to start to add some other ingredients and you may think this seems excessive but this is where we get our color, paprika paprika. Our paprika. This is three and a half teaspoon. That's a lot. Yes, we're going to get that beautiful, wonderful red color from that and most people wouldn't think about using that much pepperick in anything and we're going to take our fairway season. Put it right in the middle. Going and just kind of toast them a little bit in that butter. Now, at this point, we're going to add some tomato paste and that's a heaping heaping teaspoon and a half, I would say. Now, some people use stock, some people don't. People use just water. I'm going to put just a little chicken stock in here. Kinda deglaze just a little bit. So now, if you look, look what we have. That looks good. We have our base there that's very red. Mm hmm. Very pepperish. From the paprika. Some people brown their meat, some people don't. I'm going to look here. Now, look what I had earlier. Here's a picture of a ribeye. We had to, here's what happened. Ribeye's were on sale. Non-cut, whole-standing rib roast. Delish. They're on sale for six something a pound. Yeah, unbelievably. So, you think about, you think about a nice rib eye, this thick. Yeah. It's already been cut out but that's a $7 steak that you would pay 30 bucks in a good restaurant. Oh yeah. If not more. So when those go on sale, we had so many rib eye steaks that I had to do something else with it. Good idea. I mean we ate them and ate them. Yeah. And ate them with tele cherry pepper and oh. So I'm going to take my meat and I've got some fat in here. So I'm going to assume that in here I'm putting almost I'm assuming that was a two pound steak. Oh yeah. That's huge. It was almost two pounds. So let's see where we're at here. And we want an water slash stock whatever you decide to put in yours to cover this and cover it well I'm going to put a little more stock and then put some water as well so I'm going to get this up to a boil I'm going to get that fat rendering down in there oh and I'm also going to put a bay leaf in there because I remember bay leaf floating around in there I do remember that too now we're going to keep reducing this down and if you get to the point where you think you need more liquid you can put more in there we probably got what six cups in there oh yeah easy and you could go seven or eight I always like to reduce it and get it thicker. At this point, I'm coming in from my marjoram and even if you don't, you can use kind of a Greek or Italian mix. It's not that. Now, you want to come back with a little salt to your desire. Remember, no black pepper. No pepper. Because during the ottoman situation, they were cut off. No black pepper. That's right. So, there we are. At this point, this is really going to cook down and towards the end, you can thicken up you can put a little cornstarch in there and water and and thicken it up some people put a breadcrumbs Italian flavored breadcrumbs so you want it kind of thick you want it kind of thick and as we go along we'll taste see if we need to add anything or take anything away we're going to get that to a rolling boil which we've yet to do and then we'll take back down and simmer it. Alright, as we're getting to rolling boil here on our Goulash, let's get our, let's get our cabbage going. Alright, go ahead and if you will and start mandolining me some of that red cabbage. Alright, we're up to rolling boil now. Remember, this gotta cook a while and it's gotta cook down. Smells amazing. And taste as you go along. Now, being that I don't like to bite into a clove, nobody does. We're going to put this guy right in here. That's a good idea. We get the flavor but not the, nobody wants to bite down on that. So, that's for later when we're actually cooking our cabbage. Okay. So, now, guess what we need? What? More onion. Oh, I can't wait to cut more onion. Since we've still got the mandolin down, I guess you can slice your onion on there. That's your fingers. Hi, So, we're going to start this one a little bit different. We're going to saute some onion and apple in duck fat. Yay. Just a wonderful flavor. So, let's start that and if you will peel and core that apple and cut it into small pieces, we're going to saute the onion and the apple together. Now, there's so many things I would have like to have made tonight. You know, a lot of times you go to to a German restaurant and bring you a sample plate of all the sausages and everything. I just don't have time to do all that tonight. We'll separate this into three or four shows. Okay. You know, if you want to go for some good German food close to Kentucky, go to Cincinnati there's some great great German restaurants there and there was a huge influx of Germans that came in here in the 1850s and they brought their food with them and it was just absolutely wonderful so let's drop our apples and onions in together Get them sauteing up. Now, you could use two apples if you chose to do so. No one would give you any grief. Now, one thing that most people use in here when you have that much acid with like tomato paste, you're going to put a little bit of sugar in here. Good idea. I'm going to put just a little bit of sugar in here. That'll take a little bit of that out and I'm going to taste this here in a while. See what we need but meanwhile, we got our apples, our small onion, and an apple sauteing this up now what's going to happen in that when we put that purple cabbage here that's going to turn everything purple yeah I like purple so you won't really see the apples and the onions it becomes part of the batch and when we put the red wine in the current jelly where we seen this before yeah and we got our clove hidden in there stuck in the piece of cabbage so we don't bite down on that now some people would go with a lighter jelly a lighter colored jelly an apple or a berry but I really like I really like the currant in here it works just fine for this recipe and that's the sweet that comes in along with the apples and if you want to put some sugar on top that you can a lot of people do alright we're about ready on this so if you would like to dump me some red cabbage in here Little bit at a time for you? I tell you, let me deglaze just a little bit. Okay. Just a little bit of red wine in there. Right now just I'll probably put just a little I'm going to turn this I'm going to turn this cabbage in that duck fat so go ahead let me good pop me some in here It's already starting to smell right. Yes, it is. It's pretty. I like it. If you like the purple and this is, if you want to time everything out, being that we only have a half hour to show you what's going on here. This is the least of your time right here. It takes about a half hour. Once everything's in and cooked up and you kind of saute everything and cook it down just a bit. See that cabbage is cooking down. Yeah. It's bleeding out that purple color into everything. Your onions and your apples are going in. Your onions and apples are going in. They're turning purple. Uh huh. Just like me when I hold my breath too long. That's right. And that was a small head. It was a small. Of purple cabbage. So earlier today, while Nikki was shopping, I was boiling potatoes and I was also thinking about this picture. Here we are again of me contemplating this plate of food. Those are along with a braised pork and sauerkraut which was delicious. There was a dumpling they called it. So, I started asking about the dumplings and there's a lot of people do it a lot different ways. This is the non-east way. Let's hope that it turns out. Now, look at my cabbage here. You can see that it's starting look cooked see that now we're calling this purple cabbage but it's red cabbage and most of the German dishes that you find are called red cabbage but you see now that this is really looking like it's cooked up and it's mixing well with the onions and the apples at this point I'm coming back with my apple cider vinegar and we'll put I don't know fourth of a cup of that in half a cup of red wine three heaping tablespoons of red currant jelly at this point I noticed the other day a bay leaf amongst our cabbage I'm going to put my clove in here in the bottom in the juice it's smelling really good then I'm going to turn this down and let it simmer for a while this if you let this go for about I don't know the whole deal about 45 minutes even less if you get everything cooked up well if you saute it well even less Alright. So, I'm kind of winging this here. I love potatoes. What are we making? Oh, I know. I know you do. Take your two eggs and beat 'em up if you will. Now, if you like this and if this works out like I hope it will, I bet you this is something you'll be wanting to make. One of my favorite things. Whip 'em up. Go ahead and mix that up. Whip those up. And let's take about three tablespoons of butter and about a third of a cup of this is heavy whipping cream. You can use most of that. Now, mix that up if you will. Okay, let's take your potatoes which have been boiled and chilled. Am I mashing these? Let's mash those. Alright, I'll tell you what we can do. We can now start to put everything together. If you want to take your your liquid parts and your solid parts. We might not be all need all that potato. Okay. Go ahead and start putting those in together and mix em up and you're going to make kind of a dough out of this. Oh, okay. Now, this is the non-east version. Go with about half of that. Ready? So, I'm just mixing them in. Mm hmm. Now, I'm going to start adding flour in here until you get kind of a dough going. Alright. So I'm just going to little bit of flour at a time and keep on get messy. Yeah. But it's worth it. See I picked the pours job. I'm always the mixer of the of the gross stuff. Now you're going to get kind of a sticky kind of dough at first. It's like a potato cake or something. Just you'll see. It's very interesting. Very sticky. Now while you're doing that if you taste this and it's still you still want a little sweet in it you can always put a little sugar in there. If you choose to do so. And pretty interesting. I feel like I got dough here. You know what you're going to do with that? You think about potato bread. If you go to the store and buy hamburger buns. Potato buns. We're going to boil that. Oh really? Interesting. For 35 minutes. Now, let's cut that. Let's cut that down to like a two thirds and then we're just going to do one big one here. We'll save down for later. What we want to do is get some water boiling over here to roll and boil and I'm going to come over here. I'm going to shape this. It's going to grow a little bit too and we're just going to boil this. Just going to boil. Really? That's interesting. Interesting stuff. This is what they called a dumpling. That's a big dump. I'm going to have it sliced on your plate when I saw it and I looked at it and I tasted it and saw the consistency of it and I heard about it but eaten them up to this point now I was tasting my cabbage it's almost there but it needs more cloves I'm going to put another clove in here this little block of cabbage so it can't escape you know what let's put one more in there because we're not going to cook it that much longer So, I didn't taste my cloves like I wanted to. So, I'm going to spice it up just a little bit more because we got a ways to go here. We're getting close but I want more of a clove taste in here. So we get a lot going on we do but sometimes it's worth it you know as as we get older and we travel the travel becomes almost as much about the food as it does the travel itself isn't nice to immerse yourself in the culture we went to Hawaii we tried to find some folks who really were cooking wild boar the old fashioned way and cooking pigs in the ground it was just fantastic that was fun everywhere we go we find some interesting people it's about ready to go miss Farmer alright so I'm just putting this in the water it's just very gently yeah and so if it seems really bad it'll be it's all you just kind of very gently oh wow It's going to go on the bottom. Okay. I'm just going to try to stick a little bit first so we gotta kind of gently move it around. Interesting. It's going. Now, let's get a lid to that. Ready? Turn down just a little bit. We're going to go 35 minutes. Here's where we're at. I'm excited. Look at our dumpling. It's so nice. Look at our cabbage, how beautiful it is. That's so pretty. Now, I gave Nikki the choice. I usually eat mine without but she likes something underneath so we made some spatzel. Thank you. Which is a traditional egg noodle from Germany and if you'll just hang on to that, cut this rounded end off. Look at that. Look at the steam so coming out. Normally, once you let it cool a little bit, that's kind of what it looks like. You'll notice the little holes in the bread and you can see pieces of potatoes and Nikki, I'll step by the way and let cup piece about like that. Right. Off. I'm very excited. Does this look like taking a trip right here in our own kitchen? That looks so good. We have beautiful, wonderful red cabbage with the sweet and the sour. We have traditional Hungarian Goulash over spatzel. You wanted spatzel which is a traditional German noodle egg noodle and dumplings. Oh, those are so good. Can't wait. So, go ahead. You try. Give me to the cabbage first. Is that like the other day? Let me try. Let me try. Oh, wow. That's so good. You know, the cloves. I had to put a couple more cloves in there. Stick it in my little cabbage. That's hard to describe how that taste. That's so good. Can I steal some of the next Mm. I'm ready. Melt in your mouth. Your meat is so tender. Oh, let me get one piece of that real quick. Really good. I like your sauce. Noodles. Well, we got the carbs going here today. Yes, we do. Carbs are good for you. What do you think? Oh. Is that good? Wow. You did good. That's beyond. That's something you just don't normally do is put that much paprika in anything. It's good. What does it do? It opens up all your taste buds and says, wow. That's so good. Can I try this one? Yes, you can. So good. There is your dumpling. Oh. And if you look at it, it's real dense, real thick, and it's got potatoes. It's so good. I don't know how to describe that. I love potatoes and bread. It's like the best mixture of the both together. Dumplings. I think you're supposed to eat with a fork. Oh yeah. Potato. Isn't that perfect with that? Mm hmm. Now, that was a little in depth but nothing there was terribly complicated. Most of the ingredients you can find fairly easily. This is beautiful. This is wonderful. The Goulash. Next time you hear Goulash, remember the history. Goes way back, way, way back. The paprika was paprika for black pepper also good which during the war was cut off with India yeah and this is just beautiful and sweet and wonderful oh wow and before it gets cold we're going to have to turn the lights and cameras off neat that's right but before we go we do want to say one thing we have a Facebook page yes we do we have lots of folks on there but you're not so what do you need to do is it complicated it's very complicated we have to do like wow that's troubling it is trouble I don't think I could do it but I would try it one more thing If you like these recipes and you think, I wonder if they have anymore. We do. We have 10 catrillion. We do. That's a lot. And where would you find them as farmer? I go to Tim Farmer's Country Kitchen. com. If you go there and you want to know each week what happens, hit subscribe and guess what? You will get the new recipe every week. I like that. That being said, it's time for us to plow into this. Yes, it is. Beautiful meal here. Mm hmm. That being said, it's all about. Good times. Good friends. And Super Good Eats. We'll see you next week on Tim Farmer's Country Kitchen. Is so good. Dig in. Let's run.

Not Your Grandma's Goulash! | apple, dough, menu, history | Traditional Goulash is on the menu! (Not your Grandma’s Goulash!) Learn about the history of the Hungarian Dish and the paprika used in it! For our... | By Tim Farmer's Country Kitchen | They say you are what you eat so I don't eat chicken feet but a lovely summer grandma's pickled beets well cut it up put it in the pan throw it over your shoulder and see where it lands right here in Farmer's Kitchen Maters Taters beans and corn the cows in the barn and the sheep's been shorn kids in the barnyard chasing grandpa's chicken spices slices cuts and dices going to slash your grocery prices right here in Farmer's Sweet Farmer's Kitchen antenna Farmer's Country Kitchen We going to cook some good now. Hello and welcome to the Farmer's Kitchen. You know what? What? The other day, we went to a German restaurant. We did. And what did you say? Please make this at home. So, what I'm going to do is I'm going to make some dishes today that are reminiscing of a trip we took to Germany, to the Czech Republic. Right. To Vienna, Austria, we went to Hungarian. All these meals along the way were just absolutely wonderful. Now, our whole thing we want to know about country cooking. What people eat in the country so comfort food. Mm hmm. That's what we like. Mm hmm. So along the way, we talked to people. We went to restaurants and we found dishes that were just absolutely kind of out of our comfort zone. Right. But just absolutely heartwarming and delicious and wonderful. Almost every restaurant we went to. What they have on the menu? Goulash. Goulash and some sort of schnitzel. Mm hmm. And wonderful homemade sausages everywhere which we need to make someone to show but everything was absolutely wonderful now every time we go somewhere regardless of what that is we try to get to the native down to the native foods of that area these things have been brought to America now a lot of people you say goulash they think about their grandmothers right made elbow noodles with tomatoes and burger in it our burger are are many different things but the traditional goulash comes from Hungarian that area that's when you first start hearing about it now the thing about The original Goulash, I think it was pronounced more like U Los. Really? Way back when is they would boil their stew down with pieces of meat till they had almost a dried out mixture. They would take that and put it in a bag and with them and they put that back in so they had a an instant stock. Okay. During the ottoman takeover, guess what? The trade routes were cut. Mm hmm. They couldn't get their black pepper. Everybody love black pepper. That was that was huge from India. Glenn would be really upset. Glenn would be terribly upset. So, what happen when they didn't have their wonderful black pepper so they had to compromise and they had to think about what they had on hand and even some of the Turkish people bringing in some peppers so they were taking some of those peppers and basically drying them to try to make a flavor similar to that now when we think about paprika as we say right we think about it it's just something we sprinkle on top of deviled eggs or this that's a major major big deal of it it is when you see a goulash over there say a beef goulash you'll notice that it's red Yeah. There's a lot of paprika in there. It's good. Our pepper. Delicious. We're going to make our version of that tonight and this is a typical way that you would make this. Now, you can put root vegetables in it. You put carrots. You can put potatoes. I'm going to try to make it like we had it in a restaurant and there's something else that I'm going to make that Nikki was a big fan of and she doesn't know what we're doing yet. So, it's a surprise. I like surprises. It's kind of a different deal. So. Yeah. My buddy Bo, he knows exactly going on here when when he sees the sides. If you look at this picture, this was in Cheske Krumloff. This was in the Czech Republic and in this picture, a lot of people said, man, you really look upset. You look angry. No, I was just astounded at the beauty of this simple plate and the simple plate was usually a meat and a crout and a dumpling as it was called. So, tonight, we're going to check out some of those things. Now, we're going to start with some butter and some onions and in this particular recipe, we're going to go at least three onions. Now, how many recipes do we have at start like that, Mrs. Farmer? Everything. Just about. Those onions got you, didn't they? They did. Those are strong. Whoo. You know, when I talk to folks who are making this, very traditionally, caraway seeds. Usually it's a bay leaf in there. Right. There's some marjoram. Also, you could use if you wanted to. If you don't have any marjoram, you can use dried things such as basil, oregano. I think basil gives it a nice sweet flavor. It really accents the sweet onions and the sweet paprika and we're having a more of a sweet paprika here. Now, they're really proud of their paprika. Yes, they are. The Hungarian and they would claim that you have to use the Hungarian paprika. We don't have any. So, we're going to use a sweet paprika that we bought. Now, at this point, I think I'll need some garlic on the side here. How many you need? Uh three, a few, three pretty good size ones will probably do it. So, we're just browning these. We're releasing their wonderful flavors. Alright. Now, again, I mentioned caraway seeds. I use quite a bit of that. It's one of the flavors that I remember tasting. I'm just going to bust them up just a little bit. They're pretty tough but this is going to cook long enough so that would all even if you didn't chopped up version, you'd be fine with the smash up version. Alright, I'm going to pull these onions aside so I can keep my eye on my garlic. I don't want my garlic to get too done too brown and that butter too will give this some more, I think, rich flavor. You could use olive oil and some going to quickly turn this over. I don't want to overdo it. Again, you never want to overdo your garlic because if it starts to get too brown, it will become bitter and we don't want that. That smells good. Garlic, yeah. Imma turn it down just a little bit. Now, at this point, I'm going to start to add some other ingredients and you may think this seems excessive but this is where we get our color, paprika paprika. Our paprika. This is three and a half teaspoon. That's a lot. Yes, we're going to get that beautiful, wonderful red color from that and most people wouldn't think about using that much pepperick in anything and we're going to take our fairway season. Put it right in the middle. Going and just kind of toast them a little bit in that butter. Now, at this point, we're going to add some tomato paste and that's a heaping heaping teaspoon and a half, I would say. Now, some people use stock, some people don't. People use just water. I'm going to put just a little chicken stock in here. Kinda deglaze just a little bit. So now, if you look, look what we have. That looks good. We have our base there that's very red. Mm hmm. Very pepperish. From the paprika. Some people brown their meat, some people don't. I'm going to look here. Now, look what I had earlier. Here's a picture of a ribeye. We had to, here's what happened. Ribeye's were on sale. Non-cut, whole-standing rib roast. Delish. They're on sale for six something a pound. Yeah, unbelievably. So, you think about, you think about a nice rib eye, this thick. Yeah. It's already been cut out but that's a $7 steak that you would pay 30 bucks in a good restaurant. Oh yeah. If not more. So when those go on sale, we had so many rib eye steaks that I had to do something else with it. Good idea. I mean we ate them and ate them. Yeah. And ate them with tele cherry pepper and oh. So I'm going to take my meat and I've got some fat in here. So I'm going to assume that in here I'm putting almost I'm assuming that was a two pound steak. Oh yeah. That's huge. It was almost two pounds. So let's see where we're at here. And we want an water slash stock whatever you decide to put in yours to cover this and cover it well I'm going to put a little more stock and then put some water as well so I'm going to get this up to a boil I'm going to get that fat rendering down in there oh and I'm also going to put a bay leaf in there because I remember bay leaf floating around in there I do remember that too now we're going to keep reducing this down and if you get to the point where you think you need more liquid you can put more in there we probably got what six cups in there oh yeah easy and you could go seven or eight I always like to reduce it and get it thicker. At this point, I'm coming in from my marjoram and even if you don't, you can use kind of a Greek or Italian mix. It's not that. Now, you want to come back with a little salt to your desire. Remember, no black pepper. No pepper. Because during the ottoman situation, they were cut off. No black pepper. That's right. So, there we are. At this point, this is really going to cook down and towards the end, you can thicken up you can put a little cornstarch in there and water and and thicken it up some people put a breadcrumbs Italian flavored breadcrumbs so you want it kind of thick you want it kind of thick and as we go along we'll taste see if we need to add anything or take anything away we're going to get that to a rolling boil which we've yet to do and then we'll take back down and simmer it. Alright, as we're getting to rolling boil here on our Goulash, let's get our, let's get our cabbage going. Alright, go ahead and if you will and start mandolining me some of that red cabbage. Alright, we're up to rolling boil now. Remember, this gotta cook a while and it's gotta cook down. Smells amazing. And taste as you go along. Now, being that I don't like to bite into a clove, nobody does. We're going to put this guy right in here. That's a good idea. We get the flavor but not the, nobody wants to bite down on that. So, that's for later when we're actually cooking our cabbage. Okay. So, now, guess what we need? What? More onion. Oh, I can't wait to cut more onion. Since we've still got the mandolin down, I guess you can slice your onion on there. That's your fingers. Hi, So, we're going to start this one a little bit different. We're going to saute some onion and apple in duck fat. Yay. Just a wonderful flavor. So, let's start that and if you will peel and core that apple and cut it into small pieces, we're going to saute the onion and the apple together. Now, there's so many things I would have like to have made tonight. You know, a lot of times you go to to a German restaurant and bring you a sample plate of all the sausages and everything. I just don't have time to do all that tonight. We'll separate this into three or four shows. Okay. You know, if you want to go for some good German food close to Kentucky, go to Cincinnati there's some great great German restaurants there and there was a huge influx of Germans that came in here in the 1850s and they brought their food with them and it was just absolutely wonderful so let's drop our apples and onions in together Get them sauteing up. Now, you could use two apples if you chose to do so. No one would give you any grief. Now, one thing that most people use in here when you have that much acid with like tomato paste, you're going to put a little bit of sugar in here. Good idea. I'm going to put just a little bit of sugar in here. That'll take a little bit of that out and I'm going to taste this here in a while. See what we need but meanwhile, we got our apples, our small onion, and an apple sauteing this up now what's going to happen in that when we put that purple cabbage here that's going to turn everything purple yeah I like purple so you won't really see the apples and the onions it becomes part of the batch and when we put the red wine in the current jelly where we seen this before yeah and we got our clove hidden in there stuck in the piece of cabbage so we don't bite down on that now some people would go with a lighter jelly a lighter colored jelly an apple or a berry but I really like I really like the currant in here it works just fine for this recipe and that's the sweet that comes in along with the apples and if you want to put some sugar on top that you can a lot of people do alright we're about ready on this so if you would like to dump me some red cabbage in here Little bit at a time for you? I tell you, let me deglaze just a little bit. Okay. Just a little bit of red wine in there. Right now just I'll probably put just a little I'm going to turn this I'm going to turn this cabbage in that duck fat so go ahead let me good pop me some in here It's already starting to smell right. Yes, it is. It's pretty. I like it. If you like the purple and this is, if you want to time everything out, being that we only have a half hour to show you what's going on here. This is the least of your time right here. It takes about a half hour. Once everything's in and cooked up and you kind of saute everything and cook it down just a bit. See that cabbage is cooking down. Yeah. It's bleeding out that purple color into everything. Your onions and your apples are going in. Your onions and apples are going in. They're turning purple. Uh huh. Just like me when I hold my breath too long. That's right. And that was a small head. It was a small. Of purple cabbage. So earlier today, while Nikki was shopping, I was boiling potatoes and I was also thinking about this picture. Here we are again of me contemplating this plate of food. Those are along with a braised pork and sauerkraut which was delicious. There was a dumpling they called it. So, I started asking about the dumplings and there's a lot of people do it a lot different ways. This is the non-east way. Let's hope that it turns out. Now, look at my cabbage here. You can see that it's starting look cooked see that now we're calling this purple cabbage but it's red cabbage and most of the German dishes that you find are called red cabbage but you see now that this is really looking like it's cooked up and it's mixing well with the onions and the apples at this point I'm coming back with my apple cider vinegar and we'll put I don't know fourth of a cup of that in half a cup of red wine three heaping tablespoons of red currant jelly at this point I noticed the other day a bay leaf amongst our cabbage I'm going to put my clove in here in the bottom in the juice it's smelling really good then I'm going to turn this down and let it simmer for a while this if you let this go for about I don't know the whole deal about 45 minutes even less if you get everything cooked up well if you saute it well even less Alright. So, I'm kind of winging this here. I love potatoes. What are we making? Oh, I know. I know you do. Take your two eggs and beat 'em up if you will. Now, if you like this and if this works out like I hope it will, I bet you this is something you'll be wanting to make. One of my favorite things. Whip 'em up. Go ahead and mix that up. Whip those up. And let's take about three tablespoons of butter and about a third of a cup of this is heavy whipping cream. You can use most of that. Now, mix that up if you will. Okay, let's take your potatoes which have been boiled and chilled. Am I mashing these? Let's mash those. Alright, I'll tell you what we can do. We can now start to put everything together. If you want to take your your liquid parts and your solid parts. We might not be all need all that potato. Okay. Go ahead and start putting those in together and mix em up and you're going to make kind of a dough out of this. Oh, okay. Now, this is the non-east version. Go with about half of that. Ready? So, I'm just mixing them in. Mm hmm. Now, I'm going to start adding flour in here until you get kind of a dough going. Alright. So I'm just going to little bit of flour at a time and keep on get messy. Yeah. But it's worth it. See I picked the pours job. I'm always the mixer of the of the gross stuff. Now you're going to get kind of a sticky kind of dough at first. It's like a potato cake or something. Just you'll see. It's very interesting. Very sticky. Now while you're doing that if you taste this and it's still you still want a little sweet in it you can always put a little sugar in there. If you choose to do so. And pretty interesting. I feel like I got dough here. You know what you're going to do with that? You think about potato bread. If you go to the store and buy hamburger buns. Potato buns. We're going to boil that. Oh really? Interesting. For 35 minutes. Now, let's cut that. Let's cut that down to like a two thirds and then we're just going to do one big one here. We'll save down for later. What we want to do is get some water boiling over here to roll and boil and I'm going to come over here. I'm going to shape this. It's going to grow a little bit too and we're just going to boil this. Just going to boil. Really? That's interesting. Interesting stuff. This is what they called a dumpling. That's a big dump. I'm going to have it sliced on your plate when I saw it and I looked at it and I tasted it and saw the consistency of it and I heard about it but eaten them up to this point now I was tasting my cabbage it's almost there but it needs more cloves I'm going to put another clove in here this little block of cabbage so it can't escape you know what let's put one more in there because we're not going to cook it that much longer So, I didn't taste my cloves like I wanted to. So, I'm going to spice it up just a little bit more because we got a ways to go here. We're getting close but I want more of a clove taste in here. So we get a lot going on we do but sometimes it's worth it you know as as we get older and we travel the travel becomes almost as much about the food as it does the travel itself isn't nice to immerse yourself in the culture we went to Hawaii we tried to find some folks who really were cooking wild boar the old fashioned way and cooking pigs in the ground it was just fantastic that was fun everywhere we go we find some interesting people it's about ready to go miss Farmer alright so I'm just putting this in the water it's just very gently yeah and so if it seems really bad it'll be it's all you just kind of very gently oh wow It's going to go on the bottom. Okay. I'm just going to try to stick a little bit first so we gotta kind of gently move it around. Interesting. It's going. Now, let's get a lid to that. Ready? Turn down just a little bit. We're going to go 35 minutes. Here's where we're at. I'm excited. Look at our dumpling. It's so nice. Look at our cabbage, how beautiful it is. That's so pretty. Now, I gave Nikki the choice. I usually eat mine without but she likes something underneath so we made some spatzel. Thank you. Which is a traditional egg noodle from Germany and if you'll just hang on to that, cut this rounded end off. Look at that. Look at the steam so coming out. Normally, once you let it cool a little bit, that's kind of what it looks like. You'll notice the little holes in the bread and you can see pieces of potatoes and Nikki, I'll step by the way and let cup piece about like that. Right. Off. I'm very excited. Does this look like taking a trip right here in our own kitchen? That looks so good. We have beautiful, wonderful red cabbage with the sweet and the sour. We have traditional Hungarian Goulash over spatzel. You wanted spatzel which is a traditional German noodle egg noodle and dumplings. Oh, those are so good. Can't wait. So, go ahead. You try. Give me to the cabbage first. Is that like the other day? Let me try. Let me try. Oh, wow. That's so good. You know, the cloves. I had to put a couple more cloves in there. Stick it in my little cabbage. That's hard to describe how that taste. That's so good. Can I steal some of the next Mm. I'm ready. Melt in your mouth. Your meat is so tender. Oh, let me get one piece of that real quick. Really good. I like your sauce. Noodles. Well, we got the carbs going here today. Yes, we do. Carbs are good for you. What do you think? Oh. Is that good? Wow. You did good. That's beyond. That's something you just don't normally do is put that much paprika in anything. It's good. What does it do? It opens up all your taste buds and says, wow. That's so good. Can I try this one? Yes, you can. So good. There is your dumpling. Oh. And if you look at it, it's real dense, real thick, and it's got potatoes. It's so good. I don't know how to describe that. I love potatoes and bread. It's like the best mixture of the both together. Dumplings. I think you're supposed to eat with a fork. Oh yeah. Potato. Isn't that perfect with that? Mm hmm. Now, that was a little in depth but nothing there was terribly complicated. Most of the ingredients you can find fairly easily. This is beautiful. This is wonderful. The Goulash. Next time you hear Goulash, remember the history. Goes way back, way, way back. The paprika was paprika for black pepper also good which during the war was cut off with India yeah and this is just beautiful and sweet and wonderful oh wow and before it gets cold we're going to have to turn the lights and cameras off neat that's right but before we go we do want to say one thing we have a Facebook page yes we do we have lots of folks on there but you're not so what do you need to do is it complicated it's very complicated we have to do like wow that's troubling it is trouble I don't think I could do it but I would try it one more thing If you like these recipes and you think, I wonder if they have anymore. We do. We have 10 catrillion. We do. That's a lot. And where would you find them as farmer? I go to Tim Farmer's Country Kitchen. com. If you go there and you want to know each week what happens, hit subscribe and guess what? You will get the new recipe every week. I like that. That being said, it's time for us to plow into this. Yes, it is. Beautiful meal here. Mm hmm. That being said, it's all about. Good times. Good friends. And Super Good Eats. We'll see you next week on Tim Farmer's Country Kitchen. Is so good. Dig in. Let's run.

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