Category Archives: Home Cooking

A Nod to My German Ancestry: Jägerschnitzel on the Hottest Night of the Summer

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Jägerschnitzel , a classic German dish made with pork, bacon, and a rich mushroom gravy

Discovering a New German Favorite

Jägerschnitzel is a classic German dish made with pork, bacon, and a rich mushroom gravy. The pork chops are pan‑fried until crisp and golden on the outside but unbelievably tender inside — you could practically cut them with a fork.

The recipe claims to be ready in 30 minutes. Maybe I’m slow, but it definitely took me longer than that, mostly because of the bacon and the setup. Still, it was worth every minute.

I came across this recipe from House of Nash Eats. It’s one of those sites that requires your email, and now they send me recipes every day. I’ve thought about unsubscribing just to clean up my inbox, but then they send along a gem like this one and I decide to stay a little longer.

The Universe Sends a Sign

As if the universe agreed with my dinner plans, Hannaford had thin‑cut boneless pork loin chops on sale. No trimming needed — they were ready to go. What’s a home chef to do? Clearly, the universe had spoken.

Like all schnitzel recipes, this one starts with a breading station: three shallow bowls — one for flour, one for eggs, and one for breadcrumbs. This recipe calls for Panko breadcrumbs, not my favorite, but I always try a recipe as written the first time. So here goes.

Jägerschnitzel Recipe

Ingredients

Schnitzel

  • 1 to 1½ pounds boneless pork loin chops (pounded to ¼ inch thin)
  • ¾ cup all‑purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 3 eggs, beaten
  • 2 cups Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup vegetable oil for frying

Mushroom Gravy

  • 6 slices bacon, chopped
  • 1 medium onion, chopped
  • 16 ounces sliced mushrooms
  • 3 tablespoons all‑purpose flour
  • 2½ cups beef broth
  • 1–2 teaspoons balsamic vinegar (optional)
  • ¼ teaspoon black pepper
  • ¼ cup heavy cream (or half‑and‑half or sour cream)
  • Chopped fresh parsley for garnish

Instructions

Make the Schnitzel

  1. Prepare the breading station:
    • Dish 1: flour, salt, garlic powder, smoked paprika, black pepper
    • Dish 2: beaten eggs
    • Dish 3: Panko, garlic powder, salt, pepper
  2. Trim fat from pork chops so they don’t curl. Pound to ¼ inch thick between plastic wrap using the smooth side of a meat mallet.
  3. Dredge each cutlet in flour, shake off excess, dip in egg, then coat in breadcrumbs. Transfer to a baking sheet and repeat.
  4. Heat oil in a large pan to about 360°F. Cook one schnitzel at a time for 2–3 minutes per side until golden brown. Transfer to a wire rack over a baking sheet and keep warm in a 200°F oven.

Make the Mushroom Gravy

  1. Cook bacon in a large pan over medium heat until crispy. Remove with a slotted spoon and set aside. Keep 2 tablespoons of bacon grease in the pan.
  2. Sauté onions for 3 minutes. Add mushrooms and cook 5–7 minutes until tender. Sprinkle flour over the mixture and cook 1 minute, stirring to coat.
  3. Gradually add beef broth while stirring. Reduce heat and simmer until thickened, about 5 minutes.
  4. Stir in cream and reserved bacon. Remove from heat.
  5. Plate schnitzel, top with mushroom gravy, and sprinkle with parsley.

Notes from My Kitchen

  • Let the pork chops sit a few minutes after breading — it helps the coating stay on.
  • I was skeptical about the Panko, but it really works in this recipe.
  • My gravy came out thinner than I like, so I added a flour‑and‑water slurry. Next time I’ll add a bit more flour in Step 2 and skip the slurry.

A Hot Kitchen and a Bavarian Feast

Of course, I picked the hottest day of the summer to try this recipe — and I made hot German potato salad as a side. Between boiling potatoes, frying bacon, and the oven warming the kitchen, I set a new personal heat record. I was melting by the time I was done.

My advice? Make this dish in the fall. And have a nice cold lager ready. Celebrate your own little Bavarian Oktoberfest.

Guten Appetit!

 

Meet Carter: The Five‑Year‑Old Chef Who Stole My Heart (and My Popover Loyalty)

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Kid chef Carter in a dinosaur apron at the kitchen counter, happily declaring ‘Yummy, yummy, yummy’ during one of his cooking videos.

 

A Tiny Chef With Big Talent

I’ve made a wonderful discovery! If you like cooking, children, and British accents, have I got a treat for you. You know those kids’ baking shows where the contestants are 10 or 12 and already more skilled than most adults? Well, move over, junior chefs — I’ve fallen head‑over‑heels for a little five‑year‑old who could give the Pillsbury Doughboy a run for his money.

His name is Carter, and you have to watch his cooking videos.

Confidence, Charm, and “Yummy, Yummy, Yummy”

This tiny chef has confidence, presence, and technique that seem impossible for someone who still probably needs help tying his shoes. His signature phrase — delivered in the sweetest little British accent — is “Yummy, yummy, yummy.” And trust me, when he says it, you believe him.

He’s basically the Gordon Ramsay of the toddler set, minus the yelling. He narrates his steps like a pro, glances off‑camera to his dad for the occasional assist, and announces things like, “My Dad’s going to place this tray in the oven now,” as a pair of adult hands swoops in. It’s adorable and impressive all at once.

The Sizzle Heard ’Round the Kitchen

One of my favorite moments was when his dad poured batter into the hot tins and Carter leaned in with pure wonder and said something like:

“Ooooh, listen to that sizzle!”

It was such a small moment, but it captured everything that makes him so delightful — the curiosity, the excitement, the joy of discovery. You can’t watch him without smiling.

A Lesson in Yorkshire Pudding (From a Five‑Year‑Old!)

Believe it or not, I even learned something from him.

As you may know from previous posts, popovers are my thing. In the U.S., popover recipes often say “for popovers or Yorkshire pudding,” and I always assumed they were basically the same. Well, Little Carter set me straight. The difference isn’t the batter — it’s the pan.

In the U.S., popover pans are deep and cylindrical.
In the UK, a Yorkshire pudding tin is shallow and wide — more like a flattened muffin tin.

Carter showed how you pour the batter into smoking hot fat (his dad handled that part — safety first!) and the heat makes the batter sputter and climb the sides, forming that classic bowl shape. Same batter, different pan, totally different result.

Why You Need to Watch Him

I honestly don’t have the right words to fully describe this little chef. I’m amazed by his skill, his knowledge, and his on‑camera charm. You don’t have to like cooking shows to get a kick out of him — he’s pure joy in a tiny apron.

Do yourself a favor and check him out on Facebook.
Cooking With Carter.
You’ll be smiling before the video even ends.

 

The Reverse Sear: A New Englander’s Indoor Steak Victory

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Raw sirloin steak prepared for a reverse‑sear recipe, shown with garlic on parchment.

Life Before the Condo Rules

New Englanders are a hearty lot. Around here, there’s no such thing as “Grilling Season.” We grill in snowstorms, nor’easters, and the occasional blizzard just to feel alive. I was no different. I cooked everything on my Weber — steaks, turkeys, potatoes, corn, kabobs, chicken, fish. Honestly, I used my grill more than my stove.

Then I bought my condo.

It has a lovely west‑facing deck, and I pictured myself out there year‑round, happily grilling under shelter like a civilized cavewoman. What I didn’t picture was the fire code. Not only could I not grill on the deck, I couldn’t even store a grill there. The only allowed option was an electric grill and… well… if I’m going to cook on a glorified space heater, I might as well use my stove.

So began my quest: how do you cook a steak indoors that still satisfies the primal red‑meat urge?

My Cast Iron Era: The Classic Pan Sear

For years, my go‑to method was the classic pan sear in my beloved cast iron skillet. If you’ve never done it, here’s the quick version:

How a Traditional Pan Sear Works

  • Heat a cast iron skillet until it’s smoking hot.
  • While it heats, coat your steak lightly in vegetable oil, salt, and pepper.
  • Lay the steak in the pan — you’ll get that glorious sizzle and a puff of smoke that could set off every alarm in the building.
  • Sear for a couple of minutes on the first side to build a crust, then flip and repeat.
  • Remove from heat and let it rest while you prep your sides.

It’s fast, it’s flavorful, and it gives a great crust. But it also fills the kitchen with smoke, and the inside of the steak can go from rare to overcooked in a heartbeat.

Lately, I wanted something better — something more steakhouse‑level without steakhouse prices.

And that’s when I found it.

Enter: The Reverse Sear

I’m only one person, and after years of dieting, I can’t eat a whole steak in one sitting. So when Hannaford’s had one of their rare steak sales, I grabbed a nice sirloin for $13. It was small, so I got three good cuts out of it — just $4.33 per meal. That’s a win.

Now I just needed the perfect cooking method.

Reverse sear won by a landslide. Tender, evenly cooked, beautifully crusted — every time. I’m hooked.

Here’s how to do it.

How to Reverse Sear a Steak (No Grill Required)

Step 1: Prep Your Steak

  • Start with a thick cut — at least 1.5 inches.
  • Pat it completely dry.
  • Season generously with kosher salt and pepper.
  • Add garlic powder or any spices you love.
  • Place on a wire rack (I use my air fryer basket).

Step 2: Slow Cook

  • Preheat your oven to 250°–275°F.
  • Place the steak on the rack over a baking sheet.
  • Bake for 30–50 minutes, until the internal temp reaches 115°F for rare.
    • My smaller steaks usually hit this around the 30‑minute mark.

Step 3: High‑Heat Sear

  • Heat your cast iron skillet over high heat until it just starts to smoke.
  • Add a high‑smoke‑point oil (canola, vegetable, avocado).
  • Sear the steak 60–90 seconds per side until a deep brown crust forms.

Step 4: Rest and Serve

Because the steak cooked low and slow, it barely needs resting. A minute or two is plenty.

Notes & Tips

  • Many recipes suggest salting the steak and leaving it uncovered in the fridge for up to 24 hours. I haven’t tried it, but it’s supposed to improve the crust. If you test it, report back.
  • If you don’t mind smoke, add a pat of butter during the sear for extra flavor — just know it will burn.
  • A probe thermometer is essential to avoid overcooking before the sear.
  • A dry, heavy skillet (cast iron is best) gives the best crust. Make sure it’s screaming hot.
  • Add aromatics (butter, garlic, herbs) during the last minute of the sear and baste for extra flavor.

Regular Sear vs. Reverse Sear

You be the judge. I know which one I prefer — and I’d love to hear which method wins in your kitchen.

 

What’s For Breakfast?

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Crispy bacon and sunny side up eggs, it's what's for breakfast

🌅 When Breakfast Stops Behaving

I used to love breakfast. It was my favorite meal of the day — easy, low‑mess, and full of the good stuff: bacon, sausage, eggs… or muffins and pancakes if I was feeling decadent.

But lately? Breakfast just hasn’t been sitting well, and I’m not sure why. My usual rotation is simple: a basic omelet with bacon or sausage, or two poached eggs on toast with (again) bacon or sausage. Suddenly none of it appeals.

🧁 The Muffin Era

So I pivoted to muffins. Bran muffins, cinnamon muffins, mini donut muffins, even chocolate chip muffins. Fruit muffins are next — blueberry or apple, most likely.

I’ve shared plenty of quick breads too, but even those aren’t calling my name.

And then there are the cruffins. Quick, fun, small‑batch friendly… but nope. Not in the mood for those either.

🧇 Waffles? Not Today

I don’t have a waffle iron, and I’m not fond of frozen waffles. They’re thin, frosty, and somehow manage to burn on one corner while staying damp on the other. Hard pass.

🥞 Pancakes to the Rescue

So I finally settled on pancakes. I haven’t made them in a while. I usually have a box mix around somewhere, but I think it may have gone out the door during the Great Pantry Purge.

No problem — pancake mix is easy to whip together and keeps beautifully in an airtight container. Here’s my basic mix in case you get a craving and don’t have a box handy.

🥞 Basic Homemade Pancake Mix (No Box Needed)

Dry Mix

Whisk together and store in a jar, or make it fresh each time:

  • 1 cup all‑purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

To Make Pancakes From the Mix

Add:

  • 1 cup dry mix
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter or oil
  • Optional: ½ teaspoon vanilla

Stir until just combined — a few lumps are good. Cook on a lightly greased skillet over medium heat until bubbles form, flip, and finish cooking.

Hot and fluffy pamcakes swimming in butter and maple syrup to start the day

🐾 Banner, the Uninvited Sous‑Chef

Banner was sitting on the grill offering to “help.” Since I didn’t feel like a battle with him this morning, I pulled out my electric fry pan instead. While I mixed up the batter, I added just enough oil to coat the bottom, and right before pouring the batter, I swiped the surface with butter — a little treat I don’t usually bother with.

I had room for three small pancakes, and they started to sizzle immediately. The butter gave them a crispy, browned edge, and the controlled heat gave them a lovely rise. Not a bad way to start the day.

🥣 Bonus: Big‑Batch Pantry Mix

If you like having your own homemade pancake mix ready to scoop and go, here’s a larger batch you can keep in a jar.

🥞 Big‑Batch Homemade Pancake Mix

Makes about 7–8 cups of dry mix (enough for ~6–7 breakfasts)

Dry Mix (store in a large jar or canister):

  • 6 cups all‑purpose flour
  • 12 tablespoons sugar (¾ cup)
  • 6 tablespoons baking powder
  • 1 tablespoon + 1 teaspoon salt

Whisk thoroughly so the baking powder is evenly distributed. Store airtight.

To Make Pancakes From the Big Batch

For 1 batch (about 8 pancakes):

  • 1 cup pancake mix
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter or oil
  • Optional: ½ teaspoon vanilla

Mix gently, cook on medium heat, flip when bubbly.

Notes from Dusty’s Test Kitchen

  • Fits perfectly in a standard half‑gallon jar or tall canister.
  • Shake or stir before scooping if it’s been sitting.
  • Double it if you want a “seasonal prepper” stash — keeps 2–3 months in the pantry, 6+ months in the freezer.
  • Add cinnamon or nutmeg to the dry mix for a cozy version.

🍓 A Sweet Finish

Now you’re all set to make pancakes whenever the mood strikes. This time of year, a dollop of rhubarb sauce instead of maple syrup gives them a sweet‑tart punch.

Enjoy.

 

Rhubarb: -The Original Sweet‑Tart Rebel

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Wild Rhubarb gowing a a profusion of leaves and begging to make into a pie. A beautiful memory from my childhood

Wild Rhubarb Patch

 

🌿 Rhubarb: The Tart, Wild, Wonderful Spring Ritual

I grew up with a wild rhubarb patch — the kind that came back every year without being asked, without being watered, without being pampered. We’d wander out, snap off a few sturdy stalks, and head back inside to make sauce or pie. No ceremony, no measuring, just that sharp green‑red crunch and the promise of something tart and sweet bubbling on the stove.

Once I became an adult, though, I don’t remember making many rhubarb pies at all… or many pies, period. That was my mom’s skill set, not mine. But I did make the sweet‑tart rhubarb sauce — the kind you drizzle over warm biscuits for breakfast or dollop onto vanilla ice cream. It was simple, bright, and tasted like spring in a spoon.

But the funny thing about getting older is how the staples of your youth start tugging at you. Out of nowhere, you miss the things you didn’t even realize were woven into your childhood. And just the thought of those rhubarb pies — the tart filling, the soft pink juices, the smell drifting through the house — started my mouth watering.

So I did it.
I made a rhubarb pie.

After all, I’ve mastered apple… why not rhubarb? And you know what? It worked. It was everything I remembered: tart, rosy, fragrant, and just a little wild.

🍓 Is rhubarb a fruit?

Botanically, rhubarb is a vegetable — a cousin of buckwheat and sorrel.
Culinarily, it’s treated like a fruit because it shines in pies, jams, and sauces. In 1947 the U.S. even reclassified it as a fruit for import tariffs because everyone was baking with it.

☠️ Are the leaves really poisonous?

Oh those huge, waving glorious leaves.  Tough and green they are the crown of the the red stalks. But are they really poisonous? Yes — the leaves contain high levels of oxalic acid, which can be harmful if eaten.
The stalks, however, are perfectly safe and delicious. Just chop off the leafy tops and compost them. Or if you’re a kid, run around the yard waving those leaves like flags, pretending they were shields or capes. I had no idea they were the “don’t eat this” part of the plant.

Most gardeners simply cut the leaves off and toss them in the compost. The plant knows what it’s doing — it protects itself with a built‑in warning label.

🎨 Color: Rhubarb’s Great Plot Twist

Rhubarb comes in every shade from deep ruby to streaky pink to full‑on green.
And here’s the secret: color has nothing to do with flavor. Green rhubarb can be just as tart and bright as the reddest stalk. Once it cooks down with sugar, the juices turn rosy anyway — sometimes ruby, sometimes golden‑pink, sometimes a warm sunset shade. Real rhubarb pies rarely look like the neon‑red photos online, and that’s part of their charm.

😋 The Taste: Tart, Bright, and Completely Addictive

Rhubarb doesn’t pretend to be sweet. It comes in bold, tart, and unapologetic — the kind of flavor that wakes you up and makes you pay attention. Add sugar and heat, and it softens into something lush and nostalgic, the taste of early spring before anything else is ready to harvest.

🌱 A Few Fun Rhubarb Facts

  • Rhubarb plants can live 20+ years in the same spot.
  • Forced rhubarb (grown in dark sheds) is so tender it’s harvested by candlelight.
  • The stalks get more tart as the season goes on — early spring is the sweet spot.
  • Some varieties are bred for color, not flavor, which is why your pie might not be red even if the stalks were.
  • Rhubarb was once prized as a medicinal plant long before it became a dessert star.

🥧 And now… the pie

Once I decided to finally make one, I kept it simple. There are countless variations online, but this recipe is tested, reliable, and friendly enough that even a novice baker can make a successful treat. If you try it, let me know — I’d love to hear how yours turns out.

 

Here’s the recipe I used:

Rhubarb Pie 

Ingredients

  • 2 lbs rhubarb, cut into 1‑inch pieces (about 7 cups)
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 Tbsp lemon juice
  • ¼ tsp kosher salt
  • 2 batches pie dough (homemade or refrigerated)
  • All‑purpose flour, for rolling
  • 1 Tbsp cold butter, cubed
  • 1 large egg + ½ tsp water (egg wash)
  • Sanding sugar, for sprinkling

Directions

  1. Mix dry ingredients
    Combine sugar, cornstarch, and salt in a large bowl.
  2. Prepare crust
    Roll each dough round to 12 inches. Fit one into a 9‑inch pie plate.
  3. Layer filling
    Sprinkle ⅓ of the sugar–cornstarch mix over the bottom crust.
    Add rhubarb and lemon juice.
    Sprinkle remaining sugar mixture on top.
    Dot with butter.
    Add top crust; trim and crimp edges.
  4. Vent and chill
    Cut 5 slits in the top crust.
    Freeze assembled pie for 30 minutes.
  5. Bake
    Preheat oven to 375°F.
    Brush with egg wash; sprinkle sanding sugar.
    Bake on middle rack with a foil‑lined sheet on the lower rack.
    Bake about 1 hour, tenting if browning early.
    Continue baking until filling bubbles in the center and vents (about 30 minutes more)
  6. Cool completely
    Cool on a rack 3–4 hours for clean slices.

Notes

  • Peeling: Optional; peel only if stalks feel tough or stringy.
  • Cutting: Kitchen shears or a sharp knife both work.
  • Color: Red or green rhubarb both bake normally; color doesn’t affect flavor.
  • Doneness: Fully baked only when bubbling in the center.
  • Cooling: Full 3–4 hours helps the filling set.

 

 

MMM