Cooking for one is a struggle at times since most often we cook too much or can't divide a recipe for 4 people down to one without coming up short. Recipes rarely account for those of us flying solo so I think it's worthwhile to point out that I mostly eat alone. I love to share a meal but most times I don't have the option, so I got used to cooking for one or going to cafes and restaurants on a date for just moi, not reading a book or clinging to my phone, enjoying my own company and the meal in front of me.
In my old neighbourhood there was a little restaurant owned and operated by a Romanian husband and wife. I ate there on a regular basis when I felt like good, homey comfort food. I sat alone by the window and watched people glide by while I sipped on my wine (or sometimes goldshlager). Johanna, the hostess, server and co-owner, would talk with me and top up my glass without me even knowing it. She was always happy to chat about her family back home in Romania, her husband in the kitchen, and the latest boots/coat/scarf she had bought. Dracula aside, I loved Transylvania without ever having traveled there.
The food was the key: simple, hearty and reminiscent of my good eastern European friends from where I grew up. I loved the chicken paprikash, yam-stuffed perogies, and homemade sauerkraut with bacon. However, my all-time favourite dish was the schnitzel. I've always longed to recreate it for myself at home, however I haven't been terribly successful since I wrestled to get the breading and seasoning right.
When I found Transylvania Flavour Restaurant was closed, I was determined to celebrate the cuisine and muddle my way through a made-at-home schnitzel for one (with leftovers). Pork will be better than chicken as chicken breast dries easily and lacks flavour, so pork is not only cheaper but also tastier. Also, I decided to go wild and make my own sauerkraut which pays off if you have the patience. These recipes celebrate a solo smorgasbord of fine food for any time you fancy a trip overseas.
For the Sauerkraut:
⦁ 1 head cabbage of choice (I used red)
⦁ 1.5-2 tablespoons coarse salt
⦁ 1-2L water
1) Rinse the cabbage well to avoid contamination and chop into thin ribbons. It's easiest to quarter the head first; be sure to discard the tough stem.
2) In a large bowl mix the salt and chopped cabbage with your hands, massaging the salt into the ribbons. Let sit for at least 5 minutes before repeating the mixing process and add more salt if necessary. The cabbage will soften and wilt a little.
3) In a large mason jar or glass container, pack the cabbage in. Fill with water, just enough to cover the packed cabbage.
4) With the cabbage submerged, place a clean dish cloth or cheesecloth over the mouth of the jar/container. Use a loose rubber band to to hold the cloth in place and prevent outside contamination as the fermenting process begins while allowing easy exit for the gases produced.
5) Let sit for 3-10 days, tasting the kraut once a day after day 3 to achieve the sour score you prefer. Bubbles, foam and even a little mold is normal in this process. Punch down the cabbage with clean hands every day to keep the floating cabbage bits submerged.
6) When the sauerkraut tastes perfect to you, transfer the cabbage into a clean jar or container with some of the fermenting liquid. It should keep covered for up to a month in the fridge depending on storage conditions.
For the mashed potatoes:
⦁ 5 medium size yellow potatoes
⦁ salt to taste
⦁ butter to taste
1) Scrub the potatoes well under cold water.
2) Cut the potatoes (with skins intact) into bite-sized pieces.
3) Place potatoes in a pot and cover with water until potatoes are submerged. Add enough salt to make the water slightly salty to taste.
2) Bring to a boil, uncovered, on high heat. When boiling, turn heat to a simmer and cover. When potatoes are soft to a fork piercing (about 15-20 minutes), drain and set aside covered. Reserve about 1 cup of potato water for the gravy.
3) Add butter and mash until the desired consistency is reached. Adding a little milk or sour cream will give the potatoes a richer texture.
For the Schnitzel:
⦁ 2 pork chops, bone removed
⦁ 1 cup dry bread crumbs
⦁ 1 teaspoon paprika
⦁ 1 teaspoon dried parsley
⦁ 1 teaspoon salt
⦁ 1 teaspoon pepper
⦁ pinch red chili flakes
⦁ zest of one lemon
⦁ 3-5 tablespoons flour
⦁ 1 egg
⦁ Splash of water or milk
⦁ Olive oil
⦁ 1 clove chopped garlic
⦁ 1/4 lemon
1 )Place the pork chops in a thick plastic bag or between two pieces of plastic wrap and pound until the chops are about 1 cm thin. If you don't own a tenderizer or meat mallet, as I do not, use something blunt and heavy to beat the meat. For me, my own two fists work pretty well, not to mention the tension it relieves! I also salt the meat lightly before tenderizing to add flavour and accelerate the softening of the sinewy or tougher parts of the meat. Make sure the chops are dry before starting the breading process so pat down the parts with paper towel.
2) Mix the breadcrumbs, paprika, parsley, chili flakes, lemon zest, salt, and pepper in a shallow pan. I use pie dishes or cake pans for the breading process as long as they are big enough to douse a flattened chop.
3) In another shallow pan or bowl, beat an egg with a little water or cream.
4) In a third pan, spread the flour evenly over the bottom. Let the breading begin!
5) Heat olive oil in a large fry pan that is big enough to house two chops. The trick here is to use enough that the schnitzel cooks in a few millimeters of oil but is not submerged. Medium to high heat should work but the temperature depends on the stove top and cookware at hand.
6) Throw the garlic in the oil. If it bubbles and sizzles, it's the right temperature. If it burns quickly turn the heat down.
7) Breading: you should have one dry hand and one wet hand. This means that you will use one dry hand to coat the chop in flour. Using the other hand, you will douse the same chop in the egg mixture and then use the dry hand to transfer and coat it with the breadcrumb mixture. Do not press breadcrumb mix into the chops if it doesn't stick as you would like it to, just sprinkle the crumbs on wherever the breading is lacking.
8) When the oil reaches the right temperature, as your garlic will tell you, place the breaded chop in the pan. Cook 3-5 minutes per side, depending on the thickness of your schnitzel. It should brown nicely without becoming too dark.
9) Repeat until all meat is cooked.
9) Let rest 5 minutes before serving, you can keep the pieces warm in the oven if you are making larger batches, however it's best to eat it sooner rather than later.
6) Squeeze the lemon over the schnitzel before serving
For the Sour Cream Gravy:
⦁ leftover oil and garlic from cooking schnitzel
⦁ 2 cloves garlic, chopped
⦁ 2-3 tablespoons sour cream
⦁ 1-2 cups chicken stock (dissolve stock powder or boullion cube in reserved potato water)
⦁ 1 teaspoon dried parsley
⦁ 1 teaspoon thyme
⦁ salt and pepper to taste
1) Let the leftover oil in the pan cool to medium heat, stirring to lift cooked crumbs etc from the the pan.
2) Add the chopped garlic and cook for about 1 minute.
3) Add the parsley and thyme and cook for another 30 seconds.Add as much chicken stock as there is oil in the pan. Stir vigorously to remove everything cooked to the pan.
4) Whisk the sour cream into the pan before adding salt and pepper. Bring the sauce to a boil before reducing to low heat.
5) Add chicken stock if the sauce is too thick, or more sour cream if the sauce is too thin. Salt and pepper to taste.
6) Simmer for 10-20 minutes, stirring often to maintain a smooth consistency.
For the peas and onions:
⦁ 1 cup frozen peas
⦁ 1/2 onion, chopped
⦁ 1 tablespoon butter
1) Heat a small pot on medium heat. Melt the butter and add the onion.
2) Cook the onion until soft. Add the peas and a splash of water and stir.
3) Reduce heat to low and cover until peas are steamed, about 2-3 minutes.
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