Welcome to Recipe for Romance!
It’s cold and windy outside, at least it is in Cheyenne, and I figure not only can we use some hot romance but also some warm, hearty meals. Rakott Krumpli to the rescue!
Let’s get started. I’m sharing a snippet of IN PLAIN SIGHT, a Summit Springs Sapphic Romantic Suspense. Triss is starting over and has just met a woman she’s interested in at the grocery. Both are looking for comfort foods.
Available Now: In Plain Sight
“Nice to meet you, Briona. At risk of asking the obvious question, grocery shopping?”
Briona laughed, a rich, sultry sound that made Triss’s toes curl in her boots. “That would be an obvious question, but really, I was shopping for treats I probably don’t need to eat. The storm cleared me out of comfort foods, and I wanted to stock up.”
“Oh, I understand that. I just moved into a new place, and I need to fill it with both nutritious and delicious foods so I can make it to the next paycheck.” Triss pointed at the different Chai products. “Like I have tea at home but none of the Indian Chai that makes tea so special.”
Briona raised an eyebrow. “No chocolate?”
Triss shook her head, wrinkling her nose. “Nope. Can’t stand the stuff. I know that means I have to turn in my woman card, but it tastes either too bitter or too sweet to me.”
Briona’s jaw dropped in mock horror and she pressed a dramatic hand to her chest. “Blasphemy! Chocolate is a gift from the gods.”
Triss laughed, and it felt both wonderful yet so odd. When was the last time I laughed? It had been too long.
“I shall graciously allow you to have my share, then.” Triss nodded magnanimously and Briona grinned.
“Deal. So what are your comfort foods, other than Chai, and definitely not chocolate?”
Triss shrugged as she moved down the aisle. Briona came with her, and it felt like the most natural thing in the world.
“I’m a big fan of pickled foods, like Kalamata olives, garlic pickles, pickled beets, and cocktail onions.”
Briona’s nose wrinkled. “Seriously? Of those, I can only barely tolerate the Kalamata olives, on a salad, with lots of Greek dressing.”
Rakott Krumpli (Stacked Potatoes)
This is a hearty dish that will fill you up and is not low on calories or carbs. But it’s an old farm dish that is good when the weather’s chilly or you’re making something for a large group of people.
INGREDIENTS
18 eggs (yes, seriously)
5 lb bag of potatoes (red potatoes are best)
1 link of turkey sausage
1 cup (2 sticks) of butter
18-24 oz sour cream
Salt
Black pepper
9 x 13 inch baking dish
2 quart/liter sauce pot
DIRECTIONS
Place potatoes in a large stock pot. Add the eggs and fill with water until the water is at least 1 inch (2.5 cm) above the eggs. Add a 1/2 tsp salt and bring to a boil. Boil potatoes and eggs for 50 – 60 minutes.
While the potatoes and eggs are boiling, cut the sausage into 1/4 inch (7 mm) disks to get the most out of your sausage. Set aside.
When the stock pot has boiled, drain the water and separate the potatoes and eggs. Using a paring knife, peel the potatoes and slice into disks, placing them on the bottom of your 9 x 13 baking dish. Let them overlap a little to create a full layer. Make sure to fill any open space. Sprinkle with salt.
Peel most of the eggs (we used 14 this time) and slice them with an egg slicer. Layer the eggs like the potatoes – overlapping and make sure to fill in any open spaces to get a solid layer. Sprinkle with salt.
Place the disks of turkey sausage on the eggs, covering completely. If there isn’t enough sausage, you can cut up more until the eggs are covered. Do not salt.
Peel and slice the last of your potatoes and layer them on top of the sausage, overlapping and filling in any holes. Do not add any salt.
*Note: At this stage, if you want to freeze it, this is where you cover with plastic wrap and tuck it in the freezer. It should keep for a couple of weeks.
Preheat your oven to 375 F (190.5 C).
Place butter in the sauce pan and heat on medium heat until the butter is completely melted. Add your sour cream and use a whisk to blend the butter and cream together. Add 1/8 tsp of salt and 1/2 tsp of ground black pepper for flavor and appearance.
Place the 9 x 13 pan on a baking sheet to catch any overflow of sauce while baking.
Pour the sauce over the stacked potatoes and spread using a spatula until the evenly covers the whole dish. Cover with foil and slide into the oven.
Bake for 45 minutes. Pull out of the oven and remove foil. Put back in for 2-5 minutes to brown a bit.
Remove from oven and let cool about 5 minutes. Serve hot. Serves 12-15 portions.
