|SAY HELLO TO CARAWAY by Sandra Lewis|
|by Sandra Lewis||Wed, Dec 14, 2005, 02:25 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.
Franki'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
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:
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