What's Katie Aubin's DREAM Dinner? | DinnerViews S2 Ep. #15

Katie Aubin's DREAM Dinner is German Bratwursts, & homemade pretzels!
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Katie Aubin joins Me on DinnerViews where I cook her DREAM dinner of German food including homemade pretzels with mustard, German bratwursts, sauerkraut, and roasted potatoes and carrots. Together we talk about her love of comedy, writing, TV, and movies as well as her hilarious childhood stories, advice for struggling artists, and how great her adorable husband is!

© 2019 Matthew Francis © 2019 Francis Film, LLC

Love, Matthew ♡
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CREDITS

DIRECTOR, EXECUTIVE PRODUCER, RECIPE WRITER, FOOD BY
Matthew Francis
EDITORS
Mishelle Martin and Matthew Francis
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RECIPES:
German Bratwursts and Roasted Vegetables:
½ pound bacon, chopped
1-2 pound German Bratwursts
1-2 pound fingerling potatoes, sliced diagonally
½ pound carrots, peeled
Olive oil
2 yellow onions, chopped in large chunks
2 tablespoon olive oil
Salt, to taste
Pepper, to taste
1 cup sauerkraut
Chives, for garnish
PREPARATION
Preheat the oven to 425 F.
On a sheet pan place the halved fingerling potatoes, peeled carrots, and onions. Toss in olive oil, salt, and pepper. Bake in the oven for 1 hour or until the veggies are crispy and tender on the inside. Halfway through tossing the veggies so they don’t burn.
In a cold skillet on medium-high heat, add the bacon until it begins to render out it’s fat. Once crispy remove the bacon and drain on paper towels. Discard the fat except for 1 tablespoon.
Add bratwursts the bratwursts, cover and cook on medium heat until one side is dark golden brown, 5 minutes. Flip and cook the other side, 5 minutes. Turn on low and let the sausage fully cook 10 minutes.
Put all the vegetables, sausages on a platter. Top with the crispy bacon, and sauerkraut on the side. Garnish with chives.
Enjoy!

Homemade Pretzels
3 ¾ cups bread flour
1 ½ cups warm water
1 ¼ teaspoon active dry yeast
2 teaspoons kosher salt
2 tablespoons unsalted butter, softened
10 cups lukewarm water
½ cup baking soda
PREPARATION
To a stand mixer bowl with a dough hook, add the bread flour, warm water, yeast, kosher salt, and butter. knead at medium speed until the flour is evenly moistened, 2 minutes. Increase the speed to high and knead until a smooth, elastic dough forms around the hook, 8 minutes.
Transfer the dough to a lightly floured surface. Cover loosely with a dry kitchen towel and let rest for 5 minutes. Cut the dough into 8 equal pieces and form each one into a ball. Cover the dough balls with the towel and let rest for another 5 minutes.
On an unfloured surface, roll each ball of dough into an 18-inch-long rope, tapering them slightly at both ends. To shape each pretzel, form the rope into a U shape. Cross the ends over each other twice to form the twist, then bring the ends to the bottom of the U and press the tips onto it. Arrange the pretzels on 2 large baking sheets lined with parchment paper and let stand uncovered in a warm place for 45 minutes, or until slightly risen. Refrigerate the pretzels uncovered for at least 2 hours or overnight.
Preheat the oven to 400° F (200°C).
To a large skillet with high sides or pot, add q0 cups of water and bring to a boil. Add the ½ cup of baking soda. Slowly lower one pretzel at a time into the water for 30 seconds. Then lift out and place back onto a parchment-lined baking tray.
Sprinkle the pretzels with coarse salt and bake on the top and middle racks of the oven until shiny-brown and risen about 18 minutes; shift the pans halfway through baking. Let the pretzels cool slightly on the baking sheets before serving.
serve with stone-ground mustard or with cooked meats. Enjoy!

#Katie #katieaubin #Dinnerviews #Food

© 2019 Matthew Francis
© 2019 Francis Film, LLC