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Comments
Is this a commie thing, or a Cuban thing? We haven't had that as far as I know (by which I mean I just never heard of any local take on it), but there was "chocolate-like product".
Also I looked up picadillo on (English) Wikipedia and it says that Costa Rican picadillo also doesn't necessarily include meat.
Because I recently obtained a little curio: a sauce marketed as designed by an AI. It's got this science-fiction-y label, you know, this "cybernetic" font and all. Apparently mint-jalapeno is an odd enough combination of flavors that they needed an AI to come up with it.
It's quite good, to be honest.
If only we'd taken the "learn to code" people seriously...
I wonder what's up with the white onions during the 30s that one of the dudes describes as sweet.
Also hopefully more happened off-screen during the 20s segment, because it looks like the bread got beef on it that never got cooked.
KUGEL À L'ANTISÉMITE
Basically, there's an Ashkenazi Jewish dish called a "kugel". I have no idea (because I didn't bother to check) if that's a name actually used by Jews, but here's how we call it (along a bunch of other names), it sounds German/Yiddish, so I'm taking the risk.
It's a simple dish, shred some potatoes and mix with eggs and bake, can't go wrong with such a setup. Of course, it doesn't mean people didn't try. In the basic version there's also onion and garlic, what I'm about to describe is a fancy take based on a mashup of two fancy versions from that one fancy regional restaurant I've been to.
By the way, it's not just a Jewish dish. I'm willing to let them claim the invention, but in any case at some point some Polish folks figured they're gonna try out that stuff the Goldbergs down the street seem to enjoy so much. So, while the Jewish version needs to be kosher, their Polish neighbors had no such concerns and so stuff like bacon began to get in. Hence the name, because let's be honest, back in the day not being an antisemite was kinda like not eating animal-derived foodstuffs is now. ("Okay, we get it, now shut up and let us enjoy throwing stones at their storefronts, will ya.")
So, you will need:
* some 1,5 kg potatoes;
* some 0,5 kg sauerkraut;
* 3-4 onions;
* 3-5 these little garlic thingies;
* some 200 g bacon;
* 4-5 eggs;
* salt and pepper;
* some oil.
So, peel the potatoes and shred them, and preferably squeeze them so there's less juice in it. (You want them in shredded form, not, like, a mush or something.) Put the sauerkraut in a sieve and/or squeeze, but keep the juice.
Keep the juice, I tell ya!
So, keep the juice. Now, chop the squeezed sauerkraut, it'll make it easier to handle. You're gonna mix it with potatoes, but let's fry the onions first.
Chop the bacon and dump onto a frying pan. You may want some oil to make it easier, or just have grasy bacon and be careful enough. Anyway, you have bacon and enough oil/grease, so you can add chopped onions and crushed/pressed garlic and fry until the onions are soft and translucent.
Now there'd be the time to add one to another, but your bacon/onions mix is hot, so you may want to wait. I didn't want to wait, so I just added and mixed everything with a big spoon so the temperature evened out on its own, but I had to be careful not to do it by hand lest I get burned. Add the salt and pepper, and if it's cold enough, add eggs, and mix everything thoroughly.
Grab a deep baking dish, smear it on the inside with oil so it won't stick, dump the mix into the dish, and stuff it into the oven set to some 180 degrees Celsius.
Eggs tend to be more watery than you expect them to, so it'll need time to bake well, but take care and keep an eye it and in some hour or two it should be more or less fine.
And now, the most important part...
...you did keep the juice, didn't you?
Now drink it. DRIIIINK. That delicious acid. Mmmh.
TUSCAN CHICKEN
(Or so it was called in the recipe.)
Basically, it was a recipe I found somewhere on the Internet and it turned out not only it's easy, it's also very tasty. So here you have it, loosely quantified:
That's basically all, since you can use the oil from the tomatoes. First, cut the chicken into strips or slices and cover the pieces in salt, pepper and the herbs. Then pour some of the oil onto a deep frying pan, and fry the chicken in it, but not, like, all the way - you only need them to brown a bit because you'll be adding them back at a later point. They only need like a minute or so. For now, take them out of the frying pan and let them rest on a plate, and add chopped onion and garlic and fry until onion is soft. (Pour additional oil if need be.) Then add the spinach leaves in. Spinach takes a lot of space at first, but the leaves soon shrivel and then everything fits great. When that's done you can add the tomatoes, in slices or even whole if that's not too big. Let them all fry for a short while, then add cream and dilute with hot water. You can use leftover water from pasta, and the cream is about fine in any kind (it's supposed to be 30% but I used 18% and it was fine, and you can likely use 12% to make it even leaner). Add the cheese, let it melt in, and add the chicken back. Cover, turn down the heat, and let it stew for a while. That's about all.
tl;dr it's fancy but so easy to make