Alsatian Style Noodles With Polonaise Topping Recipes

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

EASY POLISH NOODLES

Steps:

• Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

ALSATIAN POTATO CASSEROLE

Steps:

• Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
• Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
• Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
• Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
• Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

POLONAISE TOPPING FOR ASPARAGUS

Steps:

• In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the bread crumbs until they are golden brown. Stir in the egg, the parsley, and salt and pepper to taste and serve the topping over asparagus.

ALSATIAN STYLE NOODLES WITH POLONAISE TOPPING

Steps:

• Cook pasta according to package directions. Toss with 1 tablespoon butter and salt and pepper to taste.
• Quickly add remaining butter to a skillet heated over medium heat. Once melted add egg and bread crumbs. Cook and stir about 30 seconds. Add parsley; stir.
• Pour over noodles and serve.