There's a lot of biig Germans

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

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"kilikini" > wrote in message
...
>
> (snip)
> >
> > GRUNKOHL MIT KARTOFFELN
> >
> > 9 tbsp. butter, softened
> > 3 lbs. kale
> > 1/2 lb. lean bacon, coarsely diced
> > 1/2 c. beef or chicken stock, fresh or canned
> > 2 tsp. salt
> > 1/4 tsp. ground nutmeg
> > 9 med.-sized boiling potatoes (about 3 lbs.), peeled and cut into
1/2-inch
> > cubes
> > 1/2 to 3/4 c. milk
> > Freshly ground black pepper
> > 2 egg yolks
> >
> > With a pastry brush, coat the bottom and sides of an 8x10-inch baking
> dish
> > with 1 tablespoon of softened butter. Set the dish aside. Wash the
> kale
> > thoroughly under cold running water. With a small, sharp knife, cut
away
> > the ends and the tough stems as well as any bruised or yellowed leaves.
> > Drop the kale into enough lightly salted boiling water to cover it
> > completely and boil briskly for 10 minutes. Drain thoroughly in a
> colander,
> > and with the back of a spoon press it firmly to remove any excess
liquid;
> > then chop the kale coarsely. In a heavy 4 to 5-quart saucepan, cook the
> > bacon over moderate heat until it is crisp and brown. Add the kale,
> turning
> > it about with a large spoon until the leaves are coated with the fat.
> Then
> > stir in the stock, 1 teaspoon of the salt and nutmeg, and bring to a
boil
> > over high heat. Reduce the heat to low and simmer uncovered, stirring
> > occasionally, for 20 minutes. Meanwhile preheat the oven to 400
degrees.
> > Drop the potatoes into enough lightly salted boiling water to cover them
> > completely, and boil them briskly, uncovered, until they are tender but
> not
> > falling apart. Drain thoroughly, return them to the pan and shake them
> over
> > low heat for 2-3 minutes until they are dry. Then force the potatoes
> > through a food mill or ricer set over a bowl. A tablespoon at a time,
> beat
> > 5 tablespoons of softened butter into the potatoes and then the milk a
few
> > tablespoons at a time, using as much of the milk as you need to make a
> puree
> > thick enough to hold its shape in a spoon. Beat in the remaining
teaspoon
> > of salt, a few grindlings of black pepper and the egg yolks, one at a
> time.
> > Taste for seasoning. Spread the cooked kale evenly over the bottom of
the
> > prepared baking dish, smooth the potatoes over it and dot the top with
the
> > remaining 2 tablespoons of butter cut into small pieces. Bake in the
> middle
> > of the oven for 20 minutes, or until the surface of the potatoes is
golden
> > brown. Serve at once, directly from the baking dish.
> >
>
> Wow, those Germans don't scrimp on fat or calories, do they? <G>
>
> Kilikini
>
>