What’s Cooking in the Kitchen of Robert Fiore Kral?


of his favorite and unique recipes: Red Cabbage (Rotkohl)


In today’s frantic pace of life,


not everyone is okay with eating on the run! Even though Robert Fiore Kral of Weaverville is a busy father of four, he is still of the unique thought that family mealtimes should be an enjoy- able and relaxing part of daily life. “I honestly hate it when we are in a rush at the dinner table,” he explained. “Mealtimes were rarely hurried when I grew up. My parents are German and Austrian, and my in-laws are Italian. My wife and I both have a rich family heritage of won- derful cooking. To us, eating is about spending time enjoying both the food and people.” He loves cooking, entertaining


and trying new dishes. “I enjoy the process of preparing foods and I of course enjoy eating. When I start out using a recipe, it only takes a short while before I begin to change it to make it unique in some way.” Robert likes to prepare European foods the most and also enjoys pairing foods to wines. Originally from Madison,


Wisc., He graduated high school in 1975. For more than 30 years, he has worked in the food and wine industry. His work expe- riences have included private ownership of their family cafe, as well as employment with Vic- tor Allen Roasters, the Asheville Fresh Market and Empire Dis- tributors. He is currently em- ployed with the Bouchon Res- taurant in downtown Asheville, with hopes of beginning a wine importing business over the up- coming year. He and his wife Beth were married in 1986. Tey have lived in Weaverville for 13 years. She has worked as a physi- cal therapist for over 20 years and is currently employed part- time with Asheville Children’s Terapy. Tey are the proud parents of four children: Ga- len (15), Braden (7), Sydney (6) and Gabriel (4). Tey attend St. Lawrence Basilica in Asheville. He also volunteers as a soccer coach with ABYSAA. In his free time, he enjoys reading, cook- ing, traveling and sports of al- most any kind. Below are several


1-3/4 lb red cabbage 1/4 c goose fat or lard 1 onion, diced 2 to 3 tart apples Red wine vinegar 2 to 3 whole cloves 1 small bay leaf salt and pepper sugar Water Red wine


Trim cabbage, finely shred. In


medium saucepan melt fat or lard. Add onion, sauté lightly. Add cab- bage. Peel and slice apples, add to cabbage. Add vinegar, cloves, bay leaf, salt, pepper, and sugar. Add about 1/2 cup water. Bring mixture to boil. Reduce


heat and simmer until cabbage is tender, adding water from time to time to prevent cabbage sticking to bottom of pan. Near end of cook- ing time, add wine. Makes 4 serv- ings.


Braised Sauerkraut (Gedunstetes)


1-3/4 lbs. Sauerkraut 1/4 c lard, cooking fat or vegeta- ble shortening


1 onion, finely chopped Few juniper berries or 1/2 tsp. cumin or caraway seeds


Salt Sugar 1/2 c chicken stock White wine, if desired Piece of smoked pork, pork hock or 1 pork sausage


1 small raw potato grated or 1 T cornstarch


Sauerkraut needs to be rinsed


only if it has been stored in barrel. Rinsing reduces its bitter taste. Just drain canned sauerkraut. In large skillet add fat or shortening. Add onion, sauté lightly. Add sauerkraut and juniper berries or cumin or caraway seeds. Add salt and sugar to taste.


Potato Dumplings


3 lbs russet potatoes 2 eggs 1 c all-purpose flour, divided 1/2 c dry bread crumbs 1 t salt 1/4 t ground nutmeg


14 THE TRIBUNE - April 22 - April 28, 2010


Dash pepper Minced fresh parsley, option- al


Place potatoes in saucepan


and cover with water; bring to boil. Reduce heat; cover and summer for 30-35 minutes or until tender. Drain well. Refrig- erate for two hours or overnight. Peel and grate potatoes. In bowl, combine eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well-blended. Shape into 1-1/2-inch balls; roll in re- maining flour. In large kettle, bring salted water to boil. Add dumplings, a few at a time, to boiling water. Simmer, uncov- ered, until dumplings rise to top; cook two minutes longer. Remove dumplings with slotted spoon to serving bowl. Sprinkle with parsley if desired. Yield: 10 servings.


Specknodel


1/4 pound slab bacon, diced 2 c stale bread, cut into 1/2- inch cubes


1 medium onion, finely chopped


1/4 c milk 1/2 c flour 1/2 c finely chopped fresh parsley


1 T caraway seeds Several grindings of black pepper


3 qts salted water In large skillet, fry bacon


until crisp. Remove and drain. Remove tablespoons of rendered bacon fat and reserve. Add bread cubes to remaining fat in skillet and fry them until well-toasted. Remove the bread crumbs to bowl. Add two tablespoons of reserved bacon fat to skillet and sauté onion until golden. Add bacon and onion to bread cubes – add milk, flour, parsley, cara- way seeds and pepper. Knead with hands to make dough. Shape into walnut-size balls. Bring salted water to boil. Drop balls into boiling water and sim- mer 10 to 12 minutes. Remove with slotted spoon, drain and serve. Yield: 4-6 servings.


Tis report filed by Loren Metts for the Tribune.


Big Ivy Big Ivy Book Club


By Nancy Dillingham Te Big Ivy Book Club will meet


at 10 a. on Saturday (April 24) at the Big Ivy Community center at 540 Dillingham Road to discuss “Clothes Lines from 75 Western North Caro- lina Women Writers” edited by Celia H. Miles and Nancy Dillingham. Miles and Dillingham, co-editors of


the popular 2008 anthology “Christ- mas Presence from 45 Western North Carolina Women Writers,” tackled the subject of clothes in 2009. Sure enough, when the call went


out for submissions, the entries came flooding in. Te stories, poems, es- says, and memoirs presented in this volume, as the editors say in the in- troduction to the book, “run the gamut from women’s fascination with shoes and the color red to the history of bras, from gas masks to girdles, from communion dresses to wedding dresses, from prom dresses to muu muus, from jump suits and pants suits to bathing suits and too- tight jeans, from housedresses to uni- forms, from flour sacks to polyester, from granny panties to step-ins to thongs, from kerchiefs to scarves to shawls, from cloaks to mink stoles,


from chartreuse to gold lame, from lace to silk and satin to tulle and crepe de Chine.” Contributors include some recog-


nizable names such as Barnardsville resident Joan Medlicott, past state poet laureate Kathryn Stripling Byer, bookseller and prolific local writer Byron Ballard, novelist Sherry Aus- tin, WCU instructor Catherine Cart- er, local writer/activist MariJo Moore as well as lesser-known or first-time published writers, all with provoca- tive takes on clothes and how we are all affected by them. Te book’s material is enhanced


by mixed media illustrations by local artist/teacher and performance poet Mary Alice Ramsey. Ramsey’s strik- ing art also graces the cover of the anthology.


‘Day of Service’ Weaverville


On Saturday (April 24), mem-


bers of the Weaverville Ward, a lo- cal congregation of Te Church of Jesus Christ of Latter-Day Saints, will be actively involved with three service projects for the “Day of Service 2010” at the Brian Center Health and Rehabilitation. For the first project, participants


will build four new, raised plant- ing boxes, so that the patients of all disabilities will be able to plant and maintain a garden in their outdoor activity area. Te second project will entail the refurbishing of all the white, front porch rock- ing chairs to help maintain their long term use and enjoyment. Te


final project will involve the partici- pants interviewing and document- ing some of the patients’ life stories. Each final personal history will be presented to the patients’ families when complete. Te “Day of Service” is an annual


event that aims to strengthen local communities with meaningful ser- vice projects that will help those in need, beautify communities, build friendships and bolster the spirits of those who serve and those who are recipients of the services. To participate, call Tory Stephen


at 828-713-5707. Tis special to the Tribune.


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THOMAS D. ROBERTS PLLC ATTORNEY AT LAW


40 North Merrimon Avenue Asheville, NC 28804


I-26/Exit 23 (at the Woodfin YMCA) (828) 252-0602


tomrobertslaw.com www.weavervilletribune.com


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