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Ukrainian Grated Potato bake

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Ukrainian Grated Potato Bake

Posted by Olga 3/21/2002 10:49 am

A potato pudding that is tender and airy inside and crispy on the outside.
Serve with sour cream, sautéed onions, or lingonberry preserves.

1/4 pound sliced bacon, diced
2 large onions, finely chopped
3 pounds new potatoes, peeled
1 cup light cream or half-and-half
3 large egg yolks, slightly beaten
Salt and freshly ground black pepper, to taste
2 large egg whites
4 tablespoons (1/2 stick) unsalted butter

Sauté the bacon in a medium-size skillet over medium heat until it renders its fat.
Remove from the skillet and drain on paper towels.

Pour off all but 2 tablespoons of the fat from the skillet.
Add the onions and sauté, stirring occasionally, over medium heat until deeply colored, about 15 minutes.
Remove from the heat and set aside.

Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade.
Wash in several changes of water.
Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible.
Rinse and squeeze again.

In a large bowl, thoroughly combine the potatoes, sautéed onions, bacon, cream, and egg yolks.
Season generously with salt and freshly ground black pepper.

Preheat the oven to 375 degrees F.

Beat the egg whites until stiff.
Gently fold into the potato mixture, using a rubber spatula.
Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet.
Dot the top with butter.

Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour.

Serves 6 to 8.

Russian Salmon loaf

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Russian Salmon Loaf (Coulibiac)

In Russia, kasha is sometimes used instead of rice.

1 medium onion, sliced
1 bay leaf
5 black peppercorns
2 teaspoons salt
2 pounds salmon steaks*, about 1 inch thick
1 cup water
1/2 cup uncooked regular rice
1 teaspoon instant chicken bouillon
8 ounces mushrooms, thinly sliced
3 large onions, finely chopped
1/4 cup butter or margarine
3 hardboiled eggs, peeled and chopped
2 tablespoons minced dill weed
1 teaspoon salt
1 egg yolk
1 tablespoon water
Dairy sour cream, melted butter or margarine

Prepare Pastry.

Heat 1 1/2 inches water, 1 onion, the bay leaf, peppercorns and 2 teaspoons salt to boiling in a 12-inch skillet; reduce heat.

Arrange fish in single layer in skillet.
Simmer uncovered until fish flakes easily with fork, 4 to 6 minutes.
Drain and cool. Remove bones and skin from fish; flake fish.

Heat 1 cup water, rice and bouillon to boiling in 1-quart saucepan, stirring once or twice; reduce heat.
Cover and simmer 14 minutes without lifting cover or stirring.

Remove from heat.
Fluff rice lightly with fork.
Cook and stir mushrooms and 3 onions in 1/4 cup butter until onions are tender. Gently stir rice, mushrooms, onions, hardboiled eggs and dill weed into flaked salmon.
Sprinkle with 1 teaspoon salt.

Heat oven to 400 degrees F.
Shape one-half pastry into flattened rectangle on well-floured cloth-covered board.
Roll pastry with floured stockinet-covered rolling pin into a 16 x 7-inch rectangle. Trim edges evenly.
Place on ungreased cookie sheet.
Mound salmon mixture over pastry to within 1 inch of edges.
Roll other half pastry into an 18 x 9-inch rectangle.
Moisten edges of pastry on cookie sheet with water.
Carefully place second pastry half over filling.
Press edges with fork or flute to seal.
Leftover pasty can be cut into shapes to decorate top of pastry.

Cut 1-inch circle in center of top crust or cut slits so steam can escape.
Mix egg yolk and 1 tablespoon water; brush pastry with egg yolk mixture.
Bake until golden brown, 50 to 60 minutes.
Serve with sour cream.
Yields 8 to 10 servings.

1 cup butter or margarine
1/3 cup shortening
4 cups all-purpose flour
1 teaspoon salt
10 to 12 tablespoons cold water

Cut butter and shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into a ball.
Divide into halves; shape into 2 rounds.
Cover and refrigerate until firm, about 3 hours.

* Two(16 ounce) cans salmon, drained and flaked, can be substituted for the salmon steak; omit cooking step.

Olga’s Ukrainian Filled dumplings

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Olga’s Ukrainian Filled Dumplings (Varenyky - Perogies)

Posted by Olga 2/12/2002 8:13 am

Source: Festive Ukrainian Cooking

For Christmas Eve potato and cabbage fillings prevail.
The dough should be thin, but not too thin, and resilient to the bite, but not tough; the filling should be distinct, but not overwhelming, in flavor.

There are as many variations on this dough as there are Ukrainian cooks.
Potato filling is by far the most popular for varenyky.
Many non-Ukrainians are under the false impression that potato is the only filling for varenyky.
Before the nineteenth century, however, the potato was scarcely used in Ukraine; varenyky were filled with a turnip and onion filling.

These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.

5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 cup evaporated milk
1/2 cup water (more or less as needed)

Combine the flour and salt in a large bowl, forming a well in the center.
Add the soft butter and evaporated milk gently until all the flour is absorbed.

Add water as needed.
Knead dough until it sticks together.
Let rest 5 minutes, then knead until smooth.
Cover and set aside.

Place dough in a greased bowl, turn to coat, and cover.
Let set for about half an hour.
Take 1/3 of the dough, leaving the rest covered.

Roll out into a circle on a floured surface.
Flip dough over and roll it out until it is 1/8 inch thick.
Cut into 3-inch rounds.

Place a tablespoon of filling on one side of the round, flip over the other half and press edges together to seal.
Place the dumpling on a floured tray and keep covered.

In a 3-quart saucepan, drop 10 or so dumplings into boiling water.
Cook for 3 to 5 minutes.
Drain in a colander.
Place on a lightly oiled dish to coat with a thin layer of oil.
Coat dumplings so they don’t stick together.

Serve Dumplings with fried onions and sour cream.
Cold dumplings can be fried in oil and butter for a nice crispy surface.

Mother’s Potato and Cheese Filling
6 medium-size potatoes
2 large onions, chopped fine
1 stick butter (1/4 pound)
1 cup shredded Cheddar cheese or dry
bryndzia (sheep’s milk cheese)
2 teaspoons salt, or to taste
2 teaspoons pepper, or to taste

Peel and dice potatoes, cover with water, and boil until soft. Drain.
Saute the onions in butter.
Add the cheese, onions, salt and pepper to the potatoes and mash together, mix well.
Allow to cool, stirring occasionally.
Once cooled, it is ready to use as dumpling filling.

Sauerkraut and Cabbage Filling
1 pound sauerkraut
2 large onions, chopped fine
1/2 cup (1 stick) butter
3 cups shredded white cabbage
1 bouillon cube
2 teaspoons pepper

Pour off the sauerkraut juice and set aside.
Use homemade sauerkraut or bottled.

Saute the onions in butter and add to the sauerkraut.
Add the cabbage, bouillon, and reserved juice.
Stirring often, cook over low heat until liquid evaporates.
Add the pepper.

Remove from heat and let cool.
Run the mixture through a meat grinder or food processor.
The filling is then ready to use in the dumplings.

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