The Right Turn

The right turn was "the right turn" yesterday.  After buying our garden seeds I mentioned (this is called a bait and catch statement) "we are but 20 miles from Seagrove".  Silence,  "your saying you want to go to Seagrove".  Only if you do was my reply.  That's the way to work it and 99% of the time it's a go.  Besides Seagrove is the pottery capital of the world, maybe an exaggeration but let me tell ya this little town and back roads are nonstop artisans.  There is any style, technique of molding, glazing and firing.  I prefer the rustic type pottery with a little history and character to it.  Once we turned onto Hwy 705 it also is named Pottery Rd.  For the next 15 miles the road is lined with little shops and some bigger ones with potters known world wide.  I tend to stay away from the latter.  Give me the good'ol guy or woman that wants to talk pottery and history.  So off to the side roads, paved or dirt doesn't matter to me.  As we drive slowly along reading the names and looking at the buildings it is hard to say, yes this one.  Kinda like being in a candy shop (fudge shop) I should say!
We made a right turn on Busbee Rd, which is a beautiful road with rolling hills.  The gateway to the NC mountains.  The business on the left was my first pick with small old time replica buildings.  Unfortunately the sign said, closed on Wednesdays.  Panic, what if they are all closed on Wednesdays.  That was the first "meant to be".  The next stop was the second "meant to be" and "the right turn".  We pulled up to the little log cabin with just the right amount of decorations to make it look authentic and a sign that said open.  Still in the car staring at this amazing place I'm thinking it wouldn't get any better than this for the entire day.  I had struck gold, diamonds and hopefully the pottery style I came for.  This place, "Hickory Hill Pottery" is a step back in time, a picture perfect photo that really needs to be published!  Another "ahhhhhh" moment.
After a few minutes of pictures and looking at this awesome little building and it's surroundings  I was ready to see the inside.  Just call me lucky!  This gal was ready for my questions and so willing to share their stories and history.  I really could have spent the day there and was there about an hour or more.  This is a true American family.  Just like my family and friends.  We parted as friends and there is no doubt we will meet them again.  That's another blog ;)  As a matter of fact this story will be a 2 part blog and possibly 3 parts.  Not in my wildest dreams could I have hoped for such an experience.  It was waiting for me at the "right turn".

Hickory Hill Pottery, Busbee Rd, Seagrove, NC

Inside the pottery shop, caught him shopping, nah he was talking'

German Beef Rouladen

This is another favorite of ours.  German Roulades are thin slices of beef often rolled sour pickle and mustard, onion and bacon. Browned, then braised, they take inexpensive cuts of beef and make them worthy of guests. The sauce can be very simple (beef broth) or more complex with vegetables and cream. This recipe uses a little red wine for flavor but you can make this dish without the wine.

"Hausfrauenart" (lit. wive's method) and "Hausmannskost" (lit. husband's repast) refer to simple dishes served at home, often made without recipes.

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 4 - 6 roulade

Ingredients:

• 2 lb. brisket or rump, beef, sliced thin
• 2 T. mustard
• 1 - 2 gherkin (sour pickles) or 1 dill pickle
• 1 onion
• 2 slices bacon (about 40 grams Speck)
• 1/2 T. butter (or Butterschmalz)
• 1/2 T. oil (or Butterschmalz)
• 1 carrot
• 1-2 stalks celery
• 1/2 c. dry red wine
• Bay leaf
• Salt and pepper
• Slice the beef about 1/4 inch thick across the large surface. This can be done with a slicing machine or by the butcher, or by hand with a very sharp knife. This works best when the meat is partially frozen. Lay beef out flat.
  Cut pickle lengthwise into strips, dice onion and bacon very fine.
  Spread each slice with mustard, fill one end with 1 - 2 tablespoons of onion, 2 slices of pickle and some diced bacon.
  Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stich), or use turkey lacers (in Germany they are called "Rouladennadel") to keep them closed.
  Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulade in it.
  Meanwhile, dice the carrot and celery.
  Remove the roulades to a plate, add the "Suppengrün" or mirepoix and sauté for a few minutes, until soft. Place the beef rolls back on top of the vegetables, add a half cup of red wine and a little water, to make about 1/2 inch of liquid in the pan.
  Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for two hours, or until beef is tender.
  Remove beef roulades and keep warm. Puree sauce and thicken (optional) with a little cream, sour cream or "Wondra" (like Sossenbinder") flour. Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time.
  Serve with boiled potatoes ("Dampfkartoffeln" or parsley potatoe