Neighborly Fun | Good Food

What’s Cooking, OIP Neighbors? – Merry Marwig

Let’s share recipes. Each month we will propose a culinary theme and ask members to send in their favorite recipes. The Board will select a recipe for inclusion in the next newsletter. And don’t worry if your recipe isn’t chosen for that month; if we get enough recipes over the months, we may print a special edition OIP cookbook with the submissions.

For the December newsletter, please submit your recipe for the culinary theme, “Holiday Favorites,” to hello@oldirvingpark.com with the subject line, “Recipe” by Friday, November 5.

Aunt Marion’s German Potato Dumplings (aka “Sinkers”) – Nicolas Frank, OIPA Board Member

Ingredients:

• Flour • 3 tbs vegetable shortening • 8-9 medium-sized potatoes • Large kettle of boiling water 1. Boil potatoes (skins on) until soft. Remove from water and allow to cool. Peel potatoes and squeeze through a ricer into a large mixing bowl. Salt the riced potatoes to taste. 2. Melt vegetable shortening (substitute lard or bacon grease if desired), and heat until steaming. Pour melted shortening over the riced potatoes. Push the potato shortening mixture to the side of the bowl and pour an equal amount of flour beside it (just eyeball it). 3. Rub the potatoes and flour between your hands until the dough becomes sticky. If it is too watery, add additional flour until it reaches a sticky consistency. Shape dough into balls about the size of a baseball. 4. Reheat water to a boil and gently drop in the dumplings. Water should cover the dumplings. Cover the pot halfway with a lid (this prevents boil over). Boil for approximately ½ hour, loosening dumplings from the bottom of the pot periodically. When the dumplings float to the top they are done.

Photo by Peter Schad

Roasted Brussels Sprouts with Honey and Miso

Ingredients for Four Servings

• 2 tablespoons extra-virgin olive oil • 2 tablespoons honey • 1 tablespoon red miso paste • 1 teaspoon kosher salt • 1 pound brussels sprouts, trimmed and halved lengthwise • 1 lime, halved • ¼ cup chopped roasted almonds

NEIGHBORLY FUN | Good Food

Preparation

Step 1 | Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top. Step 2 | Roast the Brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature. Reference: https://cooking.nytimes.com. Aaron Hutcherson

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