Kurt Gutenbrunners Potato And Cucumber Salad Food

KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD

Steps:

• Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
• Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
• Bring to a boil and cook until potatoes are just tender.
• Drain, peel, and slice into a bowl while still warm.
• Season with salt and pepper.
• In a saucepan, bring stock and onion to a simmer.
• Add to potatoes, and toss gently until silky and lightly thickened.
• Fold in mustard, vinegar, and oils.
• Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
• Fold cucumbers into potato salad.
• Add more salt, pepper, and vinegar if needed.
• Add sour cream, creme fraiche, or yogurt if wanted.
• Serve as first course or side dish.

WIENER SCHNITZEL

Steps:

• One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin with meat pounder. Place veal on large platter, and lightly salt and pepper both sides.
• Put flour in shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to blend. Put bread crumbs in a third similar bowl.
• Heat oven to 175 degrees. Line baking sheet with parchment. Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
• Heat oil in an 11- to 12-inch skillet or sauteacute; pan, the deeper the better. When oil is quite hot, put parsley in strainer, put in oil, and fry 10 seconds. Remove parsley, draining well, and place on the small plate. Add butter to skillet, and adjust heat to medium.
• Put 1 slice veal in flour, cover well, then shake off excess. Dip in egg, turning to coat. Put in bread crumbs, coating well, then shake off excess. Put in skillet, and fry about one minute, gently moving pan in circular motion on the burner. Oil should be frothy. When breading looks bubbly and starts to brown, turn and cook another minute, then transfer to paper-towel-lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly, without burning.
• Place the cooked, drained schnitzels on a baking sheet, and put in the oven until ready to serve, up to 15 minutes.
• Arrange veal on platter or individual plates. Garnish with lemon wedges and fried parsley, and serve with salad.

POTATO AND CUCUMBER SALAD

Steps:

• Place salt, pepper, oil and vinegar in a plastic bowl with a lid.
• Add sliced potatoes, cucumbers and onion rings.
• Cover and tumble, coating everything.
• Place in refrigerator for one or two hours.
• Drain.
• Add remaining ingredients to the vegetables and mix well.
• Add salt and pepper to taste and garnish with paprika and basil.
• Chill until ready to serve.

CUCUMBER POTATO SALAD

Steps:

• Combine potatoes, cucumber, onion & chives in a large bowl.
• Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
• Pour over potato mixture and blend thoroughly.
• Refrigerate several hours.
• Sprinkle with paprika before serving.

POTATO SALAD WITH CUCUMBERS

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.