No account yet?
Subscription Options
Subscribe via RSS, or
 
Free Email Alert

Sign up to receive a daily e-mail alert with links to Dallas Blog posts.

New Site Search
Login
Bill DeOre
Click for Larger Image
Dallas Sports Blog
Local Team Sports News
The Official Site of the Dallas Mavericks
TEX Homepage News
Dallas Cowboys : News
Stars Recent Headlines
Good News Dallas
Lifestyles
SAY HELLO TO CARAWAY by Sandra Lewis Print E-mail
by Sandra Lewis    Wed, Dec 14, 2005, 12:25 PM

Caraway is a staple in my spice cabinet, but I can count on one hand (maybe just a few fingers) the number of dishes in my recipe collection that includes this spice that's produced by a member of the parsely plant family.

Even though it's rarely on an ingredient list for a meal in my house I do love it.  I bet it's just as rare on your list (like maybe never) and you may not even know if you like it.   If you're a rye bread fan then you are acquainted with this delightful spice.

One of the oldest spices in culinary history, caraway gets a lot of play in European cuisine, especially Eastern Europe, German, and Austrian cuisine.

So it’s no surprise that it was over a plate of schnitzel this past weekend at Franki's Little Europe, an Eastern European restaurant in Dallas, that I was again reminded of how much I enjoy the pungent, but sweet and tangy flavor of caraway.

gfront1.gifFranki's Schnitzel features veal lightly covered in a most delicious sauce of white wine, caraway, and garlic with a slight hint of sour cream. 

As I ate I thought that I need to add more caraway dishes to my repertoire.

Franki’s new owner Jeffrey Batt was very forthcoming with the how to’s of putting this dish together when I asked.  But why bother? It’s just as easy to have a nice evening out at this quaint eatery that's been tucked away for years at the back of Casa Linda Plaza.

So say hello to caraway; as a start I'd suggest you try the schnitzel at Franki's :).

But if you're in the mood to experiment at home, sprinkle it on some steamed carrots with a little brown sugar and butter; add it your next batch of cole slaw; or try the cider-caraway pot roast recipe I've posted below. 

With apple juice and carrots, this recipe is a good starting point for a caraway taste test and is the perfect ending to a fall/winter day.  The gravy is wonderful ladled over hot, buttered noodles.

Cider-Caraway Pot Roast
1 - 2 ½ - 3 pound beef chuck roast
2 tablespoons cooking oil
2 medium onions, sliced and separated into rings
1 cup apple cider or apple juice
1 cup sliced carrot
1 teaspoon caraway seed
2 cloves garlic, minced
½ cup sour cream
4 teaspoons corn starch

Trim fat from roast. If desired, sprinkle with salt and pepper. In a Dutch oven, brown roast on all sides in hot oil. Drain fat. Add onions, apple cider, carrot, caraway seed, and garlic. Bring to a boil; reduce heat. Cover and simmer 1 ½ to 2 hours or till tender. Remove meat and vegetables from pan.

For gravy, skim fat from pan juices. Measure juices. If necessary, add water to equal 1 ¼ cups. Combine sour cream and cornstarch. Stir into juices; return to pan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Season with salt and pepper to taste. Makes 6 to 8 servings.

Sandra's Kitchen Notes:

  • This  recipe was originally published in Better Homes and Gardens "New Cook Book".  Of course, I bought my book a long time ago (I won't say how long) so there's no guarantee that it's in the current publication. :)
Share This Story on Facebook
Comments (0)add comment

Write comment
smaller | bigger
password
 

busy
 
< Prev   Next >