Dill Sauce with Hard-Boiled Eggs and Bread Dumplings

What to prepare before class?

                3. Dill Sauce with Hard-Boiled Eggs and Bread
                                  Dumplings

Dill Sauce
4 servings

Ingredients:
1 stick (¼ LB) of butter
⅓ cup of all-purpose flour
4 cups of whole milk (or 2% milk)
¼ cup of granulated sugar
3 TBSP of dried dill (or ¼ cup of fresh, finely chopped)
1 TSP of salt
¼ TSP of ground pepper
¼ cup of distilled white vinegar

Best served with:
Hard-boiled eggs (2 eggs/portion) or Czech Beef Roast (recipes below)
Side dumplings (recipe below) or boiled potatoes

Tools:
(Click on each tool to learn more)
Measuring Spoons & Measuring Cups
Medium Sauce Pan or Small Pot (about 4 QT)
Whisk

Additional Preparation steps:
No additional preparation steps needed.

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Side Dumpling
2 regular dumplings or a few more shorter ones, - about 15 – 20 slices (4 servings)

Ingredients:
2 cups of white bread
¼ cup of milk
2 cups of bread flour (or all-purpose flour)
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
1 TSP of salt
1 large egg
¾ cup of lukewarm milk - about 90 to 100°F
1 TSP of oil (any kind) - adjust if needed

Tools:
(Click on each tool to learn more)
Measuring Spoons & Measuring Cups
Chef's Knife & Cutting Board
Medium Mixing Bowl (about 3 - 4 QT)
Silicone Spatula
Kitchen Mixer with Hook Attachment or Large Mixing Bowl
Whisk
Plastic Wrap
Bowl Scraper or Silicone Spatula
Kitchen Towel
Large Brazier Pot or Large Sauce Pot (at least 8 QT or preferably 12 QT) *
Skimmer or 2 Regular Turners
Food Thermometer
Fork
Silicone Brush

* (If you do not have a pot of that size, use the biggest one you can find, and split the dough into 2 or
more shorter ones).

Additional Preparation steps:
In addition to preparing the ingredients and tools listed above, please perform the following preparation
steps before taking the class:

About 3 – 4 hours before class:

  1.    Bread:

        1.1.     Cut bread into dices (about ½ - 1” big) and place into a medium mixing bowl (measure
                 about 2 cups of diced bread or use even more -- up to 3 cups).

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1.2.   Add:

             ¼ cup of milk

             Fold together using a spatula.

      1.3.   Place aside for a later step.

2.    Dumpling dough:

      2.1.   Place into a kitchen mixer with hook attachment:

             2 cups of flour
             1 TSP of confectioners’ sugar
             2 TSP of active dry yeasts
             1 TSP of salt

             Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

      2.2.   Add:

             1 large egg
             ¾ cup of lukewarm milk

             Knead on low speed until all ingredients are partially incorporated (about 1 - 2 minutes).

      2.3.   Increase the speed to medium-high and knead until the dough is formed (about 1 - 2
             minutes).

      2.4.   Then add:

             Bread soaked in milk (from step 1 including excess liquid)

             Knead on a slow speed until nicely combined (about 1 minute).

3.    Rising the dough:

      3.1.   Remove the bowl from the mixer and cover with plastic wrap (make some holes to let
             the dough breathe).

      3.2.   Let it raise in a warm place until it has doubled in size (about 2 - 3 hours).

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Hard-boiled eggs
4 servings

Ingredients:
6 large eggs (3 halves per serving)

Tools:
(Click on each tool to learn more)
Medium Sauce Pan or Small Pot (about 4 QT)

Additional Preparation steps:
No additional preparation steps needed.

Bonus recipe that is a great alternative to eggs:

Czech Beef Roast
4 - 5 servings
I will be preparing both eggs and Czech Beef Roast and you can decide which to make.

Ingredients:
¼ cup + 2 TBSP of frying oil - adjust if needed
½ stick (2 OZ) of butter - melted *
2 cloves of garlic - peeled and grated
2 TSP of dried thyme (or 2 TBSP fresh and finely chopped)
2 TSP of dried marjoram (or 2 TBSP fresh and finely chopped)
1 TSP of salt
½ TSP of ground pepper - ideally freshly ground
1 ½ LB of beef roast - whole (of beef sirloin)
2 slices of bacon - not cooked (thick slices)
1 cup of beef broth - adjust if needed (store-bought or recipe here)

*Cut butter into small pieces before melting. Then microwave for a short time (a few seconds each) with
a few seconds break between -- to prevent a little "explosion" of butter. Optionally, melt butter over
medium heat with vigorous whisking.

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Tools:
(Click on each tool to learn more)
Measuring Spoons & Measuring Cups
Chef's Knife & Cutting Board
Paring Knife
Medium Mixing Bowl (about 3 - 4 QT)
Whisk
Small Hand Grater or Garlic Press (for garlic)
Plastic Wrap
Large Fry Pan or Large Sauté Pan (12" or more and ovenproof) or Rotisserie
Food Thermometer

Additional Info:
    1.    Oils: https://www.cookingwithfamily.com/oil
    2.    Vegetable Preparation: https://www.cookingwithfamily.com/fruit-and-vegetable-preparation
    3.    Egg Preparation: https://www.cookingwithfamily.com/egg-preparation
    4.    Meat Preparation: https://www.cookingwithfamily.com/meat-fish-preparation
    5.    All you need to know about the tools mentioned in the recipe and the preparation sheet:
          https://www.cookingwithfamily.com/kitchen-tools

Optionally you can also purchase tools mentioned in the recipe in my online store here:

https://www.cookingwithfamily.com/store/

And, take advantage of the 10% discount at checkout with the discount code: Cooking10

Please let me know if you have any questions: tom@cookingwithfamily.com

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