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Chef Tim and Dan's Family Recipes

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April 11, 2020

Holiday's are when even Chef's pull out those stained recipe cards written out years ago and cook the dishes that evoke memories of holiday's past. Often the thread of heritage can be found in this cooking, for Tim, the Slovakian culture of his wife's family and for Dan, the Italian roots of his mother.

Chef Dan's Anise Easter Bread (From his mom)

INGREDIENTS

  • 9 lbs Flour
  • 3 1/2 cups sugar
  • 1 T salt
  • 9 eggs slightly beaten
  • 1 1/2 large yeast cakes or 4 packages dry yeast dissolved in 1 cup warm water
  • 3 cups scalded milk
  • 2-4 cups warm water
  • 1 1/2 cap melted Crisco, cooled completely
  • 2-3 T anise extract or 1 T anise oil

ASSEMBLE

  • Mix together dry ingredients and then add liquids.
  • Knead until smooth and bubbles form, use 4 cups of flour for this step.
  • Grease pan, cover with a towel and make the sign go the cross over the bread three times.
  • Let rise and punch down twice.
  • Form brands. Let rise again in greased pan.
  • Heat oven to 325 degrees.
  • Brush tops of bread with egg whites and tuck in beautifully colored eggs.
  • Bake until golden brown.

Chef Tim's Slovak Stuffed Cabbage

INGREDIENTS

  • 1 head green cabbage
  • ¾ C white rice
  • ¾ C water
  • 1 finely chopped medium yellow onion
  • 4 Tbl butter
  • 1 ½ lb ground chuck
  • 1/2 lb ground pork or pork sausage
  • 1 large egg
  • ½ C breadcrumbs or panko
  • 2 ea cloves minced garlic
  • 1 Tbl carraway seeds
  • 1 Tbl paprika
  • 1 ea 14 oz jar tomato sauce
  • 1 ea 14 oz can crushed tomatoes
  • 20 oz beef stock (or water if not available)
  • To taste: salt & pepper

Pre-heat oven to 350F

Core cabbage and place whole head in a large pot with salted, boiling water. Cover and cook 3 mins or until soft enough to pull off outer leaves. Remove leaves and return cabbage to pot for another 3 mins until next layer of leaves soften. You'll need approximately 18 leaves.
When leaves are cool enough to handles, use a paring knife to remove thick center stem from each leaf, cutting all the way through in a "V" shape.
Rough chop remaining cabbage and placed in the bottom of a large, greased Dutch oven.
Rinse rice and cook it in water until water has been absorbed. Remove from heat and let cool.
Sauté onion in butter until tender and cool.
In a large bowl, mix cooled rice, cooled onions, beef, pork, egg, garlic, carraway seeds, salt & pepper to taste, paprika, panko and 1/3 of tomato sauce and blend thoroughly. Don’t overmix as meat will become tough.
Place about 1/3 of a cup of mixture in each cabbage leaf and flip the sides to seal. Roll away from you to package. Add to dutch oven, seam side down.
Layer with remaining tomato sauce top with crushed tomatoes. Add enough beef stock to cover rolls.
Cover and bake for 2-2 1/2 hours & serve with sour cream (add juice and zest of 1/2 lemon to sour cream to brighten dish a bit)