Tuesday, April 28, 2009
Cinco De Mayo
With Fiesta on the mind and belly, May's recipe exchange with be Ethnic Food night. Now, obviously fiesta has more to do with Latin America, but feel free to bring any country's fare. (Or you can make the Guacamole dip as seen above). Hope to see you Wednesday, May 14th at 7:45 at the Tovar home (9034 Broadmoor Bend) for some good eats.
Once you have decided on your recipe, please leave it as a comment on this post or send me an email so we can add it to the final post. If you needed recipes from the previous exchange, check out Aprils's very small post.
Please submit your recipe even if you can't make it. The downside to this option though is the rest of us will miss your company as well as sampling the recipe
Subscribe to:
Post Comments (Atom)
In Poland we call them “pierogi ruskie” – what is very often translated into ‘Russian dumplings’. However, in Russia the dumplings are stuffed with various types of ingredients while typical Polish-style ‘pierogi ruskie’ have unique stuffing and derive from historical Red Ruthenia lands. They are one of the most popular Polish meals and most of the housewives have their own recipe for it. The name derives from Proto-Slavic word ‘pir’ what meant festivity.
ReplyDeleteIngredients for the dough:
1 ½ cups of all purpose flour
½ cup of warm water
a little bit of salt
(1 egg)
The dough for ‘pierogi’ (no matter with which ingredients we will fill them) is made of flour, water and a bit of salt, while some add an egg to it. After mixing all the ingredients together, one must knead it till it forms a smooth dough (adding more water if necessary). Afterwards it is rolled flat and cut into circle pieces – most preferably with drinking glass. Then we fill each circle of dough with stuffing.
Ingredients for the stuffing:
2 2/3 cup of boiled potatoes
1 cup of well drained cottage cheese
1 small white onion
1 tablespoon butter
pepper and salt to taste
Boiled potatoes should be mashed with cottage cheese and mixed with fried onion. The amount of salt and pepper should be dependant on individual taste.
Preparation of dumplings:
Take each circle of dough into your hands and place teaspoon of filling on one of the sides. Fold the dough over the filling – to achieve a half circle – and seal it. Make sure that each dumpling is well sealed – otherwise the filling will come out while boiling.
Prepare a pot with boiling salty water and put dumplings into it (stir it right after so that they would not get stuck to the bottom). When the dumplings float to the top, lower the flame and wait another 3 minutes to take them out with a slotted spoon.
The dumplings might be topped with melted butter, bacon or sour cream. Many Poles, however, wait till the dumplings are cold and fry them on the pan – to get a specific taste of it.
Apart from ‘pierogi ruskie’ there are other popular types of dumplings. One may fill them with meat or cabbage (or meat WITH cabbage) while others prefer to put sweet stuffing into it. In summer dumplings with strawberries or blueberries are very popular while during winter you may fill the dumplings with cottage cheese with sugar. (found at http://www.bellaonline.com/articles/art43740.asp)
German Courgette (ZUCCHINI) BARS W/CREAM CHEESE FROSTING
ReplyDeleteCream: 1 cup oil and 1 1/2 cup sugar
Add: 3 eggs and beat well
Sift: 2 cups flour, 1/4 tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon
Add: 1 tsp vanilla and 2 cups zucchini, grated
Pour into greased 9x13 pan and bake at 350 degrees for 25 mins.
Frosting:
3 oz cream cheese
1/2 stick of butter
3 cups powdered sugar
milk for spread ability
Here's one that I grew up with, and I should have made it tonight. You serve it with roast beef.
ReplyDelete2 eggs
Flour
Splash of milk
Cold water
Pinch of salt
Make while meat is resting. Beat eggs. Add enough flour to make a paste (should look a little stringy!). As soon as the meat is taken from the oven, increase heat to 400 degrees. Put about 1 tablespoon of fat from meat into each section of a patty tin. Put tin in oven to get hot.
Meanwhile, add milk and salt to paste and beat well. Add enough cold water to make a thin batter and beat well. Pour into patty tins. Cook for 20 minutes. Should rise well, be light brown and crisp and be hollow in the center.
These used to be used at the start of the meal with gravy made from the meat residue. This was to help fill everyone up so they would not need so much meat. It is also possible to cook the batter in the original roasting tin after draining off some of the fat, then cut into pieces.
This comment has been removed by a blog administrator.
ReplyDeleteLettuce Wraps (Kimberli)
ReplyDelete2-3 chicken breast (cubed and cooked in oil - or however you like, I usually use cook my chicken in the crock pot, then shred it)
5-6 lg carrots - peel and grate
1 bunch chopped green onion
1 sm can water chestnuts - chopped
1 bag bean sprouts (This only stays fresh for about 2-3 days. I've also used canned bean sprouts and it works too. Not quite as good though. I've also used sugar snap peas or edamame and that was yummy, but harder to eat.)
Add all veggies to chicken, then add approximately
1/8 c sesame seed oil
1/4 c soy sauce
2/3 bottle bangkok padang peanut sauce (bottle is 11.5 oz - made by House of Tsang... you can usually find it at Wal-mart)
Stir and let simmer until veggies are done and sauce gets sort of thick (approx 20 min)
Wash bunch of romaine lettuce (I've also used boston). Put sweet and sour sauce down the vein then add the above mix.
Danish Almond Puffs (Julie Allen)
ReplyDeleteCrust: 1 cup flour
1 cube butter
2 TBS water
Cut butter into flour; sprinkle water over; stir with large fork; spread in large rectangle on cookie sheet (won't cover the whole thing). Cover the crust with the "puff" and bake at 350 degrees until golden brown. (my recipe doesn't give a time, so I just checked every 10 min until it looked good, around 30-40 min)
Puff: 4 eggs
1 cup flour
1 cube butter
1 TBS almond extract
Melt butter in boiling water (about 1 1/2 c.) ; remove from heat, add almond flavoring and flour, stir and cook for one minute until flour is cooked. Remove from heat, add eggs one at a time; spread over crust.
Frosting: 2 cups powdered sugar, 1/2 stick soft butter, and milk to moisten and almond flavoring to taste. Top with sliced almonds.
Fried Rice (Wendy)
ReplyDeleteOil (any type)
4-5 stalks of Green onions
Frozen vegetables (thawed) (any mixture is fine…I always get the kind with peas, carrots, green beans, and sometimes lima beans)
2 eggs (beaten)
2 cups of cooked rice (this should feed 2 adults and 2 little children with some left over)
Soy sauce
1 tsp Sugar
White pepper
2 tsp Sesame oil
Red wine (optional)
• Cut green onions and divide them up into the white parts and the green parts.
• Heat oil in a big pan on medium-high heat.
• Stir in white parts of green onions when the oil is hot. You should hear sizzling. Stir the onions around for a minute or two.
• Put in the beaten eggs and cook like scrambled eggs, but not too well done.
• Stir in the vegetables. Turn the heat to medium and put the cover on the pan to cook the veggies a little. Keep watching the pan and stirring the vegetables so that everything gets cooked evenly and so the eggs don’t burn. Depending on how soft you want the veggies, take a bite of a carrot to determine if you’re done. (I usually cook mine longer because I want the veggies softer for my youngest one to eat.)
• Stir in the rice. This is where things get “heavier” to flip and turn. Keep mixing it up until you get a good distribution of veggies and eggs throughout the rice.
• Pour in some soy sauce and continue mixing. The reason there is no “set” amount of soy sauce is because you can control the saltiness of the rice. There is no rule that fried rice has to be ALL brown. It’s perfectly acceptable to Asians for fried rice to have some white color still left in there. I usually just keep pouring and mixing until all of my rice is a light brown. Then I have my husband taste it (only because he doesn’t like things as salty as I do). If it needs to be saltier I add more soy sauce. If it’s too salty, I add more white rice that I have saved on the side. I know this is SO not helpful because there isn’t a “set” amount, but it’s ok to play around with the amount to suit your family’s taste.
• Sprinkle in the sugar.
• Put as much white pepper as you like. (I never put a lot because I can’t eat spicy food.) So again, it’s up to you how much of a kick you want to give it. Just remember that white pepper has WAY more flavor and kick than black pepper, so be careful. If you want more spiciness after you’ve finished cooking, you can always add it just to a bowl of rice after the fact.
• Stir around the rice mixing the sugar and white pepper around.
• Pour in the sesame oil and stir the rice.
• Stir in the red wine, if using.
• Take the pan off the heat.
• Stir in the green parts of the green onions.
• Serve.