This recipe is so freaking easy. It's also very flavorful and generally well received, somewhat to my surprise as I tend to use vinegar more than the average bear. Anywho, here ya go.
You will need:
about 1 lb Russian Fingerling potatoes, cooked until tender
1 white onion, chopped finely
1/2 cup fresh dill, de-stemmed but you don't have to chop it if you don't want to
3 tbsp herbed vinegar (look in the kosher section of the grocery store, it's in a green bottle)
2/3 cup sour cream
salt to taste, about 1 1/2 tsp
Chop the potatoes into bite sized pieces. Mix the ingredients together and chill for about half an hour. Voila, done!
Showing posts with label Russian. Show all posts
Showing posts with label Russian. Show all posts
Friday, September 17, 2010
Butternut Squash Cyr Stew with Potatisklimp
How's that for a recipe title?! Don't be frightened, this Swedish-Russian fusion dish is worth the pronunciation and more. Potatisklimp are Swedish potato dumplings and operate quite a bit like matzo balls. Cyr is the Russian word for cheese, and here's why I chose it.
If you're lucky enough to live somewhere where they carry Northern European cheeses, look for Leipäjuusto. Also known as bread cheese here in the US, this does not melt the way most regular cheeses do. It's also got grill marks which impart a nice texture and flavor that I found went well with the butternut squash soup. I was first introduced to this cheese when I was in Russia, although there let's just say it wasn't made from cow's milk. Anywho, in this recipe you could also use a good Halloumi, but you'd want to add it when the soup was slightly cooler.
Here's what you need:
2 medium butternut squash, sliced in half and de-seeded
3 quarts chicken broth
1 white onion, sliced
4 medium carrots, diced
4 tbsp butter
salt to taste
1/4 cup butter, melted
2 egg yolks
1/2 cup fine bread crumbs or matzo meal
1/2 cup peeled and mashed Russian Fingerling potatoes
1/4 tsp lemon zest
1/2 tsp nutmeg
1 tsp salt
2 egg whites
1 lb Leipäjuusto or bread cheese
Preheat the oven to 350 degrees. Place the squash cut side down on a baking pan or cookie sheet and bake for an hour. Remove and allow to cool.
Heat the butter in a large stock pot over medium until melted and add the onions and carrots. Cook until the onions begin to brown and add a few cups of broth. Add a cup or two of squash then more broth and mix, continue to do this until all the squash and broth is mixed uniformly in the pot. Add the salt and bring to a strong simmer.
Mix the egg yolks and butter; add the mashed potatoes and stir well. Add the spices and bread crumbs and mix until uniform, you definitely don't want any lumps. Whip the egg whites into stiff peaks and fold into the potato/egg mixture until even, but strive to not kill the fluffiness of the egg whites.
Take teaspoons of the potato mixture and roll gently into balls with your hands and drop into the simmering soup. Do so repeatedly until you're out of potato dumpling mixture and allow to cook for 5-10 minutes uncovered. Cover and cook another 10. Remove from the heat and add the bread cheese, stirring gently as to not break up the dumplings. This soup is most definitely enjoyed hot and fresh.
If you're lucky enough to live somewhere where they carry Northern European cheeses, look for Leipäjuusto. Also known as bread cheese here in the US, this does not melt the way most regular cheeses do. It's also got grill marks which impart a nice texture and flavor that I found went well with the butternut squash soup. I was first introduced to this cheese when I was in Russia, although there let's just say it wasn't made from cow's milk. Anywho, in this recipe you could also use a good Halloumi, but you'd want to add it when the soup was slightly cooler.
Here's what you need:
2 medium butternut squash, sliced in half and de-seeded
3 quarts chicken broth
1 white onion, sliced
4 medium carrots, diced
4 tbsp butter
salt to taste
1/4 cup butter, melted
2 egg yolks
1/2 cup fine bread crumbs or matzo meal
1/2 cup peeled and mashed Russian Fingerling potatoes
1/4 tsp lemon zest
1/2 tsp nutmeg
1 tsp salt
2 egg whites
1 lb Leipäjuusto or bread cheese
Preheat the oven to 350 degrees. Place the squash cut side down on a baking pan or cookie sheet and bake for an hour. Remove and allow to cool.
Heat the butter in a large stock pot over medium until melted and add the onions and carrots. Cook until the onions begin to brown and add a few cups of broth. Add a cup or two of squash then more broth and mix, continue to do this until all the squash and broth is mixed uniformly in the pot. Add the salt and bring to a strong simmer.
Mix the egg yolks and butter; add the mashed potatoes and stir well. Add the spices and bread crumbs and mix until uniform, you definitely don't want any lumps. Whip the egg whites into stiff peaks and fold into the potato/egg mixture until even, but strive to not kill the fluffiness of the egg whites.
Take teaspoons of the potato mixture and roll gently into balls with your hands and drop into the simmering soup. Do so repeatedly until you're out of potato dumpling mixture and allow to cook for 5-10 minutes uncovered. Cover and cook another 10. Remove from the heat and add the bread cheese, stirring gently as to not break up the dumplings. This soup is most definitely enjoyed hot and fresh.
Monday, May 10, 2010
Strawberry Morozhenoe (Russian-style Ice Cream)
For the life of me I can't seem to find morozhenoe in my city -- maybe it's the lack of a large Russian population, but what makes it different from regular ice cream is the texture. Unlike American ice cream, which tends to be very dense and heavy, morozhenoe is rich yet lightweight. It's meant to be served slightly soft; the high fat content allows this to happen without the ice cream melting all over. I used vine ripened strawberries for this and it turned out great.
You need:
1 liter heavy cream
1 cup whole milk
2 1/2 pints fresh strawberries
3/4 cup sugar
Put a large metal bowl in the freezer. Quarter the strawberries and heat a saucepan over medium heat. Add the strawberries and 1/2 cup of the sugar. Cook for about 15 minutes, or until the berries are soft and the mixture becomes slightly syrupy. Set aside to cool.
Once the sauce is cooled take the bowl out of the freezer, and pour in the heavy whipping cream. Using an electric mixer begin whipping at medium speed; when the mixture begins to thicken, add the remainder of the sugar and whip at a higher speed. Make sure not to overmix so the cream doesn't separate. Gently fold in the milk and strawberry syrup. In a large bowl freeze for 2 hours, come back and stir, then freeze for 8 more. This is best served within a day or two of making, otherwise the ice crystals stiffen the signature texture.
You need:
1 liter heavy cream
1 cup whole milk
2 1/2 pints fresh strawberries
3/4 cup sugar
Put a large metal bowl in the freezer. Quarter the strawberries and heat a saucepan over medium heat. Add the strawberries and 1/2 cup of the sugar. Cook for about 15 minutes, or until the berries are soft and the mixture becomes slightly syrupy. Set aside to cool.
Once the sauce is cooled take the bowl out of the freezer, and pour in the heavy whipping cream. Using an electric mixer begin whipping at medium speed; when the mixture begins to thicken, add the remainder of the sugar and whip at a higher speed. Make sure not to overmix so the cream doesn't separate. Gently fold in the milk and strawberry syrup. In a large bowl freeze for 2 hours, come back and stir, then freeze for 8 more. This is best served within a day or two of making, otherwise the ice crystals stiffen the signature texture.
Sunday, January 3, 2010
Vegan Spiced Vanilla Kasha
Kasha was a dish I got very familiar with in Russia -- it's a hot cereal made from roasted buckwheat, usually cooked in milk. As someone excessively averse to sausages and other breakfast meats, this became my first meal of the day nearly every day for the second portion of the trip.
What was served, however, is not exactly this. This recipe is a professionalized version of what I mixed myself every morning in the cafeteria. The kasha served was bland and not quite salty, not quite sweet so I bought lot of vanilla sugar and cinnamon at the store and used them to add some flair.
I made mine in a rice cooker, but the same method would apply if you were using a large covered pot over medium-low heat.
Ingredients:
14 oz can regular coconut milk
2/3 cup sugar
1 tsp vanilla extract
2 tsp cinnamon
1 cup rinsed buckwheat grains
6 oz water
Set all ingredients to cook for 45 minutes on the stove top or however long specified by your rice cooker. With the exception of a dash of sugar, it shouldn't need anything else before serving.
What was served, however, is not exactly this. This recipe is a professionalized version of what I mixed myself every morning in the cafeteria. The kasha served was bland and not quite salty, not quite sweet so I bought lot of vanilla sugar and cinnamon at the store and used them to add some flair.
I made mine in a rice cooker, but the same method would apply if you were using a large covered pot over medium-low heat.
Ingredients:
14 oz can regular coconut milk
2/3 cup sugar
1 tsp vanilla extract
2 tsp cinnamon
1 cup rinsed buckwheat grains
6 oz water
Set all ingredients to cook for 45 minutes on the stove top or however long specified by your rice cooker. With the exception of a dash of sugar, it shouldn't need anything else before serving.
Wednesday, December 30, 2009
Pirozhki - Lamb (or Boca) Filled Rolls
Pirozhki are a staple of Russian street food -- whether you're in a cafe, literally walking home from the metro station or at one of the many historic sights, there will be someone selling pirozhki. If I were preparing these for my friends I would use Boca Burger crumbles; if you want to make them authentic style, as my stepdad prefers, use lamb. Don't use beef or you won't get the real flavor.
If you do choose to use Boca crumbles, add 3-4 tbsp of oil to the pan before cooking the crumbles and 1/3 cup of mock chicken or beef broth to the mixture after the onions cook and before the cabbage goes in.
Ingredients for filling:
3/4 lb thawed Boca Burger crumbles or ground lamb
1 onion, finely chopped
2 small cabbages (size of softballs) or 1 large one, finely shredded
3 tbsp salt, or to taste
pepper to taste
1-2 tbsp dried dill
Dough and cooking:
1 packet yeast
1/4 cup warm water
1 cup milk
1 tbsp sugar
2 tsp salt
1/2 cup vegetable oil
4-5 cups all purpose flour
3 eggs
1 quart of oil
To begin, start with the dough. Dissolve the yeast into the water and set aside until frothy, about ten minutes. In this time, take a large skillet or pot and begin to cook the meat aspect. Once cooked, throw in the onions and seasonings. Get back to the dough and whisk in the liquid ingredients. Add the sugar and salt then the dry ingredients. Knead until smooth and elastic and set aside in an oiled bowl in a warm place until doubled in size, about an hour.
Once the dough is kneaded the onions should be thoroughly cooked. Add the cabbage and broth if necessary. Cover and allow to simmer for around half an hour, coming back frequently to stir so one side doesn't get burnt. Once the cabbage is tender, set aside to cool.
Once the filling is cooled the dough should be ready. Set the oil to heat to 375 degrees in a large pot. Flattening small handfuls at a time, wrap the dough around about 2 tablespoons of filling per roll and pinch the ends back together. They will want to pull apart once they hit the hot oil, so make sure you pinch thoroughly and reinforce any weak spots. Set aside on an oiled cookie sheet and repeat until all are done, or the first batch has been resting for approximately ten minutes. Slide them into the oil and cook until light golden brown, remove onto paper towels or another device to drain any excess grease. Repeat until they're all done. As with the pierogies, these can be frozen before frying for later cooking.
These are best served hot and on their own. Enjoy!
If you do choose to use Boca crumbles, add 3-4 tbsp of oil to the pan before cooking the crumbles and 1/3 cup of mock chicken or beef broth to the mixture after the onions cook and before the cabbage goes in.
Ingredients for filling:
3/4 lb thawed Boca Burger crumbles or ground lamb
1 onion, finely chopped
2 small cabbages (size of softballs) or 1 large one, finely shredded
3 tbsp salt, or to taste
pepper to taste
1-2 tbsp dried dill
Dough and cooking:
1 packet yeast
1/4 cup warm water
1 cup milk
1 tbsp sugar
2 tsp salt
1/2 cup vegetable oil
4-5 cups all purpose flour
3 eggs
1 quart of oil
To begin, start with the dough. Dissolve the yeast into the water and set aside until frothy, about ten minutes. In this time, take a large skillet or pot and begin to cook the meat aspect. Once cooked, throw in the onions and seasonings. Get back to the dough and whisk in the liquid ingredients. Add the sugar and salt then the dry ingredients. Knead until smooth and elastic and set aside in an oiled bowl in a warm place until doubled in size, about an hour.
Once the dough is kneaded the onions should be thoroughly cooked. Add the cabbage and broth if necessary. Cover and allow to simmer for around half an hour, coming back frequently to stir so one side doesn't get burnt. Once the cabbage is tender, set aside to cool.
Once the filling is cooled the dough should be ready. Set the oil to heat to 375 degrees in a large pot. Flattening small handfuls at a time, wrap the dough around about 2 tablespoons of filling per roll and pinch the ends back together. They will want to pull apart once they hit the hot oil, so make sure you pinch thoroughly and reinforce any weak spots. Set aside on an oiled cookie sheet and repeat until all are done, or the first batch has been resting for approximately ten minutes. Slide them into the oil and cook until light golden brown, remove onto paper towels or another device to drain any excess grease. Repeat until they're all done. As with the pierogies, these can be frozen before frying for later cooking.
These are best served hot and on their own. Enjoy!
Vereniki (Non-Meat Pierogies)
My stepfather grew up with two nationalities -- German and Polish. His grandfather on the German side was a baker, but every time he mentions a dish he wants my mother and I to attempt it's something from his Polish grandmother's repertoire. The famed cheesecake recipe is coming soon!
Anywho, his birthday runs dangerously close to Christmas day, so my mother and I typically plan a larger celebration on the birthday than on Christmas. This year we went totally Polish and because we made several things, I'm adding that as a tag on my recipe collection. My stepfather's primary request was pierogies -- or vereniki in Russian -- which are essentially wheat pasta pockets filled with some variation of mushrooms, mashed potato, onions and cheese. The following recipe includes the ingredients for all of the aforementioned fillings.
These can be prepared several ways. A lot of people boil their pierogies, but this detracts from the flavor in my experience, as well as causing the homemade variety to fray apart and become pierogie soup. Therefore I recommend a method quite similar to cooking potstickers, which begins with steaming and ends with a short pan fry.
Ingredients for dough:
2-3 cups all purpose flour
1 tsp salt
2 tbsp full fat sour cream
1 egg
1/3 c warm water
This is easy -- knead the dough together until smooth and elastic, adding flour as needed. Roll into a ball and place under an upside down bowl for an hour.
Filling:
2/3 c mushrooms, chopped finely (you may want to use a food processor for this)
4 tbsp chopped leeks
1 tbsp vegetable oil
1 lb boiled potatoes
3-4 tbsp heavy cream
2 tsp salt
1 1/2 cups finely cubed cheese of choice (fontina works well)
2 containers, 1/2 cup water in each
4 tbsp butter
large skillet with cover
Boil the potatoes until tender. Mash with the salt and cream until all but the smallest lumps are gone. Heat the oil, mushrooms and leeks over medium heat with a dash of salt and continue to cook until well browned, then set aside. Roll the dough out in small handfuls to about "1/8 and using a "3 cookie cutter, cut pieces of dough and set them aside. Heat the skillet over medium high.
Set to work on filling the pierogies -- we found it easiest and the most fun to mix and match fillings, since all the flavors were compatible. To do this takes practice with the dough but I will attempt to describe how I did it: taking the round of dough in my hand, I smooshed it down one last time to eliminate any large lumps and held it flat in my left hand. Using the right, I put fillings off center and rolled the unfilled end over. I pinched the sides together to get a small half moon. Repeat, setting the raw pierogies on an oiled cookie sheet once completed.
When you've assembled all the pierogies, it's time to cook them. Put 2 tbsp of butter in the pan and once melted, assemble approximately half the pierogies in the pan. Put in half a cup of water along with a dash of salt and cover for three minutes. After this, take off the cover and allow to cook until the water has evaporated. At this point, the side on the pan should be barely browning. Flip the pierogies and allow them to brown more completely on the other side, anywhere from three to seven minutes depending on your stove, so keep checking them.
Chances are with this recipe you'll wind up doing two batches in the pan. If you don't have a large party to serve or want to save some for later, they can be frozen before being fried for at least a month.
Once cooked, serve hot with sour cream on the side. Za zdarovy!
Anywho, his birthday runs dangerously close to Christmas day, so my mother and I typically plan a larger celebration on the birthday than on Christmas. This year we went totally Polish and because we made several things, I'm adding that as a tag on my recipe collection. My stepfather's primary request was pierogies -- or vereniki in Russian -- which are essentially wheat pasta pockets filled with some variation of mushrooms, mashed potato, onions and cheese. The following recipe includes the ingredients for all of the aforementioned fillings.
These can be prepared several ways. A lot of people boil their pierogies, but this detracts from the flavor in my experience, as well as causing the homemade variety to fray apart and become pierogie soup. Therefore I recommend a method quite similar to cooking potstickers, which begins with steaming and ends with a short pan fry.
Ingredients for dough:
2-3 cups all purpose flour
1 tsp salt
2 tbsp full fat sour cream
1 egg
1/3 c warm water
This is easy -- knead the dough together until smooth and elastic, adding flour as needed. Roll into a ball and place under an upside down bowl for an hour.
Filling:
2/3 c mushrooms, chopped finely (you may want to use a food processor for this)
4 tbsp chopped leeks
1 tbsp vegetable oil
1 lb boiled potatoes
3-4 tbsp heavy cream
2 tsp salt
1 1/2 cups finely cubed cheese of choice (fontina works well)
2 containers, 1/2 cup water in each
4 tbsp butter
large skillet with cover
Boil the potatoes until tender. Mash with the salt and cream until all but the smallest lumps are gone. Heat the oil, mushrooms and leeks over medium heat with a dash of salt and continue to cook until well browned, then set aside. Roll the dough out in small handfuls to about "1/8 and using a "3 cookie cutter, cut pieces of dough and set them aside. Heat the skillet over medium high.
Set to work on filling the pierogies -- we found it easiest and the most fun to mix and match fillings, since all the flavors were compatible. To do this takes practice with the dough but I will attempt to describe how I did it: taking the round of dough in my hand, I smooshed it down one last time to eliminate any large lumps and held it flat in my left hand. Using the right, I put fillings off center and rolled the unfilled end over. I pinched the sides together to get a small half moon. Repeat, setting the raw pierogies on an oiled cookie sheet once completed.
When you've assembled all the pierogies, it's time to cook them. Put 2 tbsp of butter in the pan and once melted, assemble approximately half the pierogies in the pan. Put in half a cup of water along with a dash of salt and cover for three minutes. After this, take off the cover and allow to cook until the water has evaporated. At this point, the side on the pan should be barely browning. Flip the pierogies and allow them to brown more completely on the other side, anywhere from three to seven minutes depending on your stove, so keep checking them.
Chances are with this recipe you'll wind up doing two batches in the pan. If you don't have a large party to serve or want to save some for later, they can be frozen before being fried for at least a month.
Once cooked, serve hot with sour cream on the side. Za zdarovy!
Wednesday, December 23, 2009
Chicken Soup: A Vegetarian's Experience
I've mentioned that I am a vegetarian, which is the basis of this blog. I also admit to cooking for large numbers of people on a fairly regular basis, and especially when you're away from home you need something to take you back. One night in particular several guys from our student group in Moscow came to our dorm to attempt blini (Russian buckwheat pancakes). I had a whole chicken and some odds and ends around the kitchen and seeing as the blini weren't going as planned, I decided to try something new that would cure them of their homesickness.
What you need:
1 whole chicken, no innards, thawed
about a gallon of water
1 large onion, diced
4 tbsp fresh sage leaves, chopped
3 tbsp dried oregano
2 tbsp dried basil
3 bay leaves
3-5 tbsp salt, depending on taste
a few grinds of black pepper
1 lb spaghetti, broken into "2-3 inch pieces
3 cups shredded cabbage (optional)
sour cream
I never touched the raw chicken. It freaks me out. I don't even want to know what flesh feels like in that state. I will eat things made with broth but as far as the actual meat is concerned I usually pawn it off on someone else. I know, I'm weird. Anyway, I put a large stock pot with the gallon of water on to boil and stick the chicken in whole (after rinsing very well, of course). Add the salt, set the pot to simmer and put the lid on -- then just let that sucker cook for two to four hours. When you come back to it, lift the chicken out and allow it to cool for a few moments. Put the onions, spices, pasta and cabbage (if you're using it) into the pot and bring to a low boil. Pull bite sized pieces from the chicken and place in a bowl, adding them all once the chicken is bare. Put the lid back over it and boil for approximately 10-12 minutes. Take off the heat and pour into bowls. Serve with a dollop of sour cream on top and a shot of ice cold Russki Standart to get the authentic experience.
What you need:
1 whole chicken, no innards, thawed
about a gallon of water
1 large onion, diced
4 tbsp fresh sage leaves, chopped
3 tbsp dried oregano
2 tbsp dried basil
3 bay leaves
3-5 tbsp salt, depending on taste
a few grinds of black pepper
1 lb spaghetti, broken into "2-3 inch pieces
3 cups shredded cabbage (optional)
sour cream
I never touched the raw chicken. It freaks me out. I don't even want to know what flesh feels like in that state. I will eat things made with broth but as far as the actual meat is concerned I usually pawn it off on someone else. I know, I'm weird. Anyway, I put a large stock pot with the gallon of water on to boil and stick the chicken in whole (after rinsing very well, of course). Add the salt, set the pot to simmer and put the lid on -- then just let that sucker cook for two to four hours. When you come back to it, lift the chicken out and allow it to cool for a few moments. Put the onions, spices, pasta and cabbage (if you're using it) into the pot and bring to a low boil. Pull bite sized pieces from the chicken and place in a bowl, adding them all once the chicken is bare. Put the lid back over it and boil for approximately 10-12 minutes. Take off the heat and pour into bowls. Serve with a dollop of sour cream on top and a shot of ice cold Russki Standart to get the authentic experience.
Latkes: There Can Never Be Too Little, Too Late
Scrolling through my posts I realized I hadn't included one of the cheapest, easiest and oldest recipes in my repertoire: latkes. The pancakes themselves are composed of three to five ingredients, depending on just how good of a chef you are. This is a dish traditionally eaten during Hanukkah although it can be enjoyed any time of the year. Still, this is a wintery food to me, maybe because the potatoes and onions are sometimes all you've got to work with this time of year.
Despite my mother's near-neurotic insistence that potatoes are NOT truly Russian/Jewish/Ashekenazi fare, I'm classifying latkes under all three. She is correct, technically: potatoes were cultivated in the Americas and weren't brought to Europe until around the 18th century. Peter the Great can be credited with bringing a wide variety of fruits and vegetables into the Russian tradition, with potatoes becoming a staple due to their ability to grow in the harsh climate. Before potatoes, however, turnips and other similar root vegetables were used not only in Russian cuisine but in Western Europe as well. So while turnips have been substituted with potatoes, the dishes themselves and the methods used date much further back.
One word of advice before I bestow my recipe: if you're not familiar with using a grater, this will take you much longer than it should. I'm normally a do-it-by-hand girl but seeing as I have injured said hands on cheese graters way too many times in my earlier days, I recommend using a food processor with a shredder feature if you have one. If not, grab a cheese grater and start at it. With some practice you'll be safely shredding by hand in no time but don't rush things, lest the thought of grated knuckle in your potatoes is appealing.
You will need:
2 lbs potatoes, shredded (I leave the skin on, they're easier to grip while grating and add some nutrition)
2 large eggs
1/2 tsp salt
1 medium onion, grated (this is harder to grate than the potatoes so leave one end intact to grip)
1/4 c flour
"1.5 of oil in a shallow pan
Shred the onion first -- its juices will stop the reaction that causes potatoes to turn pink when cut. Follow with the potatoes and mix well. Mix in the eggs and salt, then finally the flour. Heat the oil over the medium setting and, forming a round about the size of your palm and placing it on a spatula, slide it into the oil. I can usually cook 2-3 latkes at a time but remember that they will cook faster the fewer you attempt each round. Cook each side until browned and place on paper to absorb any excess grease. Keep adding, flipping and setting aside the rounds until you're out of potato -- there should be liquid left over. Don't be alarmed if you see it start to pool soon after mixing all of the ingredients. I just get rid of it once I'm done.
There are a number of condiments to serve these with; the traditional Hanukkah way is with applesauce, but that's not to everyone's taste, especially year-round. My personal favorite is sour cream and chopped pickles. Ketchup or pepper, salt and vinegar tend to be popular as well.
Despite my mother's near-neurotic insistence that potatoes are NOT truly Russian/Jewish/Ashekenazi fare, I'm classifying latkes under all three. She is correct, technically: potatoes were cultivated in the Americas and weren't brought to Europe until around the 18th century. Peter the Great can be credited with bringing a wide variety of fruits and vegetables into the Russian tradition, with potatoes becoming a staple due to their ability to grow in the harsh climate. Before potatoes, however, turnips and other similar root vegetables were used not only in Russian cuisine but in Western Europe as well. So while turnips have been substituted with potatoes, the dishes themselves and the methods used date much further back.
One word of advice before I bestow my recipe: if you're not familiar with using a grater, this will take you much longer than it should. I'm normally a do-it-by-hand girl but seeing as I have injured said hands on cheese graters way too many times in my earlier days, I recommend using a food processor with a shredder feature if you have one. If not, grab a cheese grater and start at it. With some practice you'll be safely shredding by hand in no time but don't rush things, lest the thought of grated knuckle in your potatoes is appealing.
You will need:
2 lbs potatoes, shredded (I leave the skin on, they're easier to grip while grating and add some nutrition)
2 large eggs
1/2 tsp salt
1 medium onion, grated (this is harder to grate than the potatoes so leave one end intact to grip)
1/4 c flour
"1.5 of oil in a shallow pan
Shred the onion first -- its juices will stop the reaction that causes potatoes to turn pink when cut. Follow with the potatoes and mix well. Mix in the eggs and salt, then finally the flour. Heat the oil over the medium setting and, forming a round about the size of your palm and placing it on a spatula, slide it into the oil. I can usually cook 2-3 latkes at a time but remember that they will cook faster the fewer you attempt each round. Cook each side until browned and place on paper to absorb any excess grease. Keep adding, flipping and setting aside the rounds until you're out of potato -- there should be liquid left over. Don't be alarmed if you see it start to pool soon after mixing all of the ingredients. I just get rid of it once I'm done.
There are a number of condiments to serve these with; the traditional Hanukkah way is with applesauce, but that's not to everyone's taste, especially year-round. My personal favorite is sour cream and chopped pickles. Ketchup or pepper, salt and vinegar tend to be popular as well.
Wednesday, August 12, 2009
Draniki
This is a Russian potato-mushroom pancake, essentially. I had them as my first real meal in St. Petersburg and made it a point to get to biz-nes-lench (funny cognate!) on time when possible. They're definitely best served with sour cream and a bit of salt.
What you need:
about 4 large potatoes, lightly boiled and shredded
1c white mushrooms, chopped (I don't remember the actual name but you know the ones I'm talking about)
2 eggs
1 tsp salt
1/3c flour
3 tbsp vegetable oil
This is an easy one. Heat the oil in a skillet over medium-high and whisk the potatoes together with the eggs, add the flour and salt and stir until well mixed. Add the chopped mushrooms and stir until even. Spoon the batter into the skillet and let it cook until the surface browns -- this can go from three to ten minutes depending on the temperament of your stovetop. Flip, as with any pancake, and serve after it browns on both sides :)
What you need:
about 4 large potatoes, lightly boiled and shredded
1c white mushrooms, chopped (I don't remember the actual name but you know the ones I'm talking about)
2 eggs
1 tsp salt
1/3c flour
3 tbsp vegetable oil
This is an easy one. Heat the oil in a skillet over medium-high and whisk the potatoes together with the eggs, add the flour and salt and stir until well mixed. Add the chopped mushrooms and stir until even. Spoon the batter into the skillet and let it cook until the surface browns -- this can go from three to ten minutes depending on the temperament of your stovetop. Flip, as with any pancake, and serve after it browns on both sides :)
Monday, March 2, 2009
Tahitian Blinis
Tahitian blinis -- it's a contradiction in and of itself. Blinis, also known as blin or blintzes, are a traditional Russian food often seen in Jewish cooking as well. Pineapple and vanilla don't need an explanation, but when combined they create a taste that is way beyond the sum of its parts. I like to put a little vanilla extract in the syrup pineapple comes stored in, it adds a hint of luxuriousness to an otherwise simple and sunny fruit. Blinis are often filled with everything from meat and cream cheese to various regional fruits.
This recipe took a bit of practice; without going into detail I'll just say that the initial first attempt at the filling was an utter failure. The blinis themselves took some handling but I got the hang of it by the second or third one. The batter is supposed to be very thin, and a large nonstick skillet without tapered sides is your best bet (i.e. the flat portion at the bottom of the skillet is large versus curving inward like a wok). This gives the batter plenty of surface area to spread out and create the characteristic thinness. You could also use a crepe maker, as the dishes are quite similar. This recipe makes around 20 blin, but they store very well in a freezer bag in the fridge for a couple of days. I found them much easier to work with the second day.
Ingredients for blinis:
4 eggs
1 1/2c whole milk
1 1/2c flour
1/2 tsp salt
3 tbsp sugar
Whisk together the eggs and milk. Add the salt and sugar and continue to whisk. Finally, add the flour and whisk until the batter is smooth. Place a large nonstick skillet over medium heat, I used a tiny bit of butter before each blin to make them easier to handle after cooking. Using a 1/4c measuring cup, put one scoop of batter in the skillet. Allow to cook for 2-3 minutes or until the sides begin to curl up and you can shimmy a spatula under the blin. Flip and allow the other side to cook for about 30 seconds, then take the pan and flip the blin onto a plate. Do this until you're out of batter.
Filling:
*This makes enough filling for all the blinis, adjust accordingly if you're making fewer and don't want leftovers. This goes nicely on bagels as well.*
1 1/2c finely chopped and shredded pineapple (if you're getting it from a can, strain all the syrup out first and reduce the sugar by 2-3 tsp)
12 oz cream cheese
8 tsp sugar
1 1/2 tsp vanilla extract
Let the cream cheese soften to room temperature and cream it with the sugar and vanilla extract. Mix in the pineapple until the consistency is about even and there are no chunks of cream cheese left.
Taking the blini, put a tablespoon or two of filling into the center. The way you roll these is very similar to the egg roll method; bring the right edge over, tuck the top edge down and the bottom edge up and roll from the folded side. Once all of these are done you can either serve them as is or fry them.
Some people choose to fry these, especially on Hanukkah when frying is a religious observance. To do this, heat about an inch of vegetable oil over medium heat in a skillet. Very carefully place the blinis seam side up in the pan; you will probably have to hover by them and use a spatula or tongs to keep the seams from falling apart. After a few minutes flip to the other side with tongs. Allow to brown for another minute or so and transfer to a paper towel. Do the same with the rest of the blinis; fit as many as you can into the pan without crowding them and giving yourself ample space for flipping. Serve and enjoy!
This recipe took a bit of practice; without going into detail I'll just say that the initial first attempt at the filling was an utter failure. The blinis themselves took some handling but I got the hang of it by the second or third one. The batter is supposed to be very thin, and a large nonstick skillet without tapered sides is your best bet (i.e. the flat portion at the bottom of the skillet is large versus curving inward like a wok). This gives the batter plenty of surface area to spread out and create the characteristic thinness. You could also use a crepe maker, as the dishes are quite similar. This recipe makes around 20 blin, but they store very well in a freezer bag in the fridge for a couple of days. I found them much easier to work with the second day.
Ingredients for blinis:
4 eggs
1 1/2c whole milk
1 1/2c flour
1/2 tsp salt
3 tbsp sugar
Whisk together the eggs and milk. Add the salt and sugar and continue to whisk. Finally, add the flour and whisk until the batter is smooth. Place a large nonstick skillet over medium heat, I used a tiny bit of butter before each blin to make them easier to handle after cooking. Using a 1/4c measuring cup, put one scoop of batter in the skillet. Allow to cook for 2-3 minutes or until the sides begin to curl up and you can shimmy a spatula under the blin. Flip and allow the other side to cook for about 30 seconds, then take the pan and flip the blin onto a plate. Do this until you're out of batter.
Filling:
*This makes enough filling for all the blinis, adjust accordingly if you're making fewer and don't want leftovers. This goes nicely on bagels as well.*
1 1/2c finely chopped and shredded pineapple (if you're getting it from a can, strain all the syrup out first and reduce the sugar by 2-3 tsp)
12 oz cream cheese
8 tsp sugar
1 1/2 tsp vanilla extract
Let the cream cheese soften to room temperature and cream it with the sugar and vanilla extract. Mix in the pineapple until the consistency is about even and there are no chunks of cream cheese left.
Taking the blini, put a tablespoon or two of filling into the center. The way you roll these is very similar to the egg roll method; bring the right edge over, tuck the top edge down and the bottom edge up and roll from the folded side. Once all of these are done you can either serve them as is or fry them.
Some people choose to fry these, especially on Hanukkah when frying is a religious observance. To do this, heat about an inch of vegetable oil over medium heat in a skillet. Very carefully place the blinis seam side up in the pan; you will probably have to hover by them and use a spatula or tongs to keep the seams from falling apart. After a few minutes flip to the other side with tongs. Allow to brown for another minute or so and transfer to a paper towel. Do the same with the rest of the blinis; fit as many as you can into the pan without crowding them and giving yourself ample space for flipping. Serve and enjoy!
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