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So I finally got off my ass and learned how to make chapati. I'd been intimidated by the alternate kneading technique described in the book I have ( Classic Indian Cooking by Julie Sahni) but I am soooo glad I finally got past that because the final product was so good. I found a copy of the recipe (minus the kneading instructions) online at
epicurious. If folks are interested, I'll type up the kneading directions as well.
epicurious. If folks are interested, I'll type up the kneading directions as well.
Just Peachy!
Sep. 2nd, 2008 08:20 pmWhen life hands you peaches, make peach upside-down cake!
ETA: I used this recipe: http://www.cucinanicolina.com/pear-almond-upside-down-cake
But used peaches instead. Also replace the almonds with an equal amount of flour and drop out the almond extract.
ETA: I used this recipe: http://www.cucinanicolina.com/pear-almond-upside-down-cake
But used peaches instead. Also replace the almonds with an equal amount of flour and drop out the almond extract.
Pan Fried Pizza
Jul. 19th, 2008 08:34 amYes, it's not as crazy as it sounds. I totally avoided making this for ages because I figured the NY Times was on the cheap crack. But it was really hot last night and I didn't want to heat up the house by using the oven and it was remarkably good. Here's the recipe and the related article. You know you want to make it....
Eggs Florentine Variation
May. 4th, 2008 03:32 pmOr what to do when you have lots of leftovers in the fridge:
Leftovers:
Johnny cakes/cornmeal pancakes
Sauteed spinach
Mild goat cheese
Non-leftovers:
freshly poached egg
Take a johhny cake or two and top with some spinach, toss in the toaster oven or microwave to take off the chill (or wait to come to room temperature). Top spinach with some goat cheese. Place a poached egg or two on top of the goat cheese. Eat.
Leftovers:
Johnny cakes/cornmeal pancakes
Sauteed spinach
Mild goat cheese
Non-leftovers:
freshly poached egg
Take a johhny cake or two and top with some spinach, toss in the toaster oven or microwave to take off the chill (or wait to come to room temperature). Top spinach with some goat cheese. Place a poached egg or two on top of the goat cheese. Eat.
Basic Beans
Dec. 19th, 2007 03:43 pmIngredients:
2 cups dried beans
water
1 onion chopped
4-6 cloves of garlic chopped
2 Tb tomato paste
oregano
2 bay leaves
salt
pepper
Place the beans in a bowl of water and let soak 6-12 hours
In a pot over medium high heat, saute the onions until they start to become translucent, then add the garlic and continue to saute until the garlic is fragrant. Toss in the tomato paste, bay leaves and a bunch of oregano and cook for 1 minute. Add the beans and water and bring to a boil, (If using a crock pot, move everything to the crockpot now) reduce heat to low and simmer covered until the beans are tender. Add salt and pepper to taste and serve.
2 cups dried beans
water
1 onion chopped
4-6 cloves of garlic chopped
2 Tb tomato paste
oregano
2 bay leaves
salt
pepper
Place the beans in a bowl of water and let soak 6-12 hours
In a pot over medium high heat, saute the onions until they start to become translucent, then add the garlic and continue to saute until the garlic is fragrant. Toss in the tomato paste, bay leaves and a bunch of oregano and cook for 1 minute. Add the beans and water and bring to a boil, (If using a crock pot, move everything to the crockpot now) reduce heat to low and simmer covered until the beans are tender. Add salt and pepper to taste and serve.
Awesome is....
Nov. 10th, 2007 09:03 pmGoing to a restaurant often enough with your kid, that they name a drink after him.
The drink (for those that care), imaginatively called the "S drink", is equal parts orange juice and cranberry juice with enough club soda to make it slightly fizzy.
The drink (for those that care), imaginatively called the "S
Pumpkin Chocolate Chip Muffins
Oct. 25th, 2007 08:31 am1 cup sugar
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
pinch of nutmeg
pinch of clove
1/4 tsp cinnamon
1 2/3 cups flour
1 cup chocolate chips (I used milk chocolate)
2 eggs
1/2 cup (1 stick) melted butter
1 cup pumpkin
Pre-heat oven to 350^F.
Place all of the dry ingredients except the chocolate chips in a large bowl. Thoroughly mix then stir in the chocolate chips.
In a separate bowl, mix the wet ingredients.
Quickly fold the wet ingredients into the dry ingredients. It doesn't need to be perfect, any remaining flour lumps will bake out in the oven. Scoop the batter (it will be very stiff, practically like cookie dough) into muffin tins and bake on the middle rack of the oven for 20-25 minutes.
Makes 12
[Edit: Added the flour. Somehow, I forgot to list that. Thank you![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sconstant, who discovered this]
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
pinch of nutmeg
pinch of clove
1/4 tsp cinnamon
1 2/3 cups flour
1 cup chocolate chips (I used milk chocolate)
2 eggs
1/2 cup (1 stick) melted butter
1 cup pumpkin
Pre-heat oven to 350^F.
Place all of the dry ingredients except the chocolate chips in a large bowl. Thoroughly mix then stir in the chocolate chips.
In a separate bowl, mix the wet ingredients.
Quickly fold the wet ingredients into the dry ingredients. It doesn't need to be perfect, any remaining flour lumps will bake out in the oven. Scoop the batter (it will be very stiff, practically like cookie dough) into muffin tins and bake on the middle rack of the oven for 20-25 minutes.
Makes 12
[Edit: Added the flour. Somehow, I forgot to list that. Thank you
sconstant, who discovered this]My son the culinary genius: part 2
Sep. 30th, 2007 06:58 pmS and kcatalyst wanted me to them "egg in the holes". Unfortunately, we were out of eggs. So S suggested that we make "cheese in the hole" instead.. So I took some bread, cut a hole in the middle with a shot glass and threw it in a skillet with some melted butter over medium-high heat. I threw in some grated mozzarella and when it stared to bubble I flipped it over and let cook for another 30 seconds and then threw them to the hungry masses. There was much rejoicing....
kcatalyst wanted me to them "egg in the holes". Unfortunately, we were out of eggs. So S suggested that we make "cheese in the hole" instead.. So I took some bread, cut a hole in the middle with a shot glass and threw it in a skillet with some melted butter over medium-high heat. I threw in some grated mozzarella and when it stared to bubble I flipped it over and let cook for another 30 seconds and then threw them to the hungry masses. There was much rejoicing....My son the culinary genius
Sep. 2nd, 2007 07:49 pmSo last weekend, we went to Slate Run Farm and while we were there we got some pumpkins. S, of course, wanted to cook something with them and specifically said we should make pumpkin sausages. So we did. And they were amazing.
Here's the recipe that I made up, based on a country sausage recipe I found on www.cdkitchen.com.
2.5 lbs fresh ham roast (shoulder/butt roast should work fine as well) freshly ground
1 Tbl kosher salt
1 tsp fresh ground pepper
1 tsp cinnamon
1 tsp maple sugar
1 pinch nutmeg
1/3 cup fresh pumpkin puree
Mix all of the above and chill for 15-20 minutes. Form into patties and cook over medium-high heat for 3 minutes per side. Add 1 Tbl water to the pan, tightly cover with a lid and reduce heat to medium low. Cook for another 3-5 minutes, until the patty is cooked all the way through.
Here's the recipe that I made up, based on a country sausage recipe I found on www.cdkitchen.com.
2.5 lbs fresh ham roast (shoulder/butt roast should work fine as well) freshly ground
1 Tbl kosher salt
1 tsp fresh ground pepper
1 tsp cinnamon
1 tsp maple sugar
1 pinch nutmeg
1/3 cup fresh pumpkin puree
Mix all of the above and chill for 15-20 minutes. Form into patties and cook over medium-high heat for 3 minutes per side. Add 1 Tbl water to the pan, tightly cover with a lid and reduce heat to medium low. Cook for another 3-5 minutes, until the patty is cooked all the way through.
Leg of Lamb
Apr. 8th, 2007 08:35 pm1 bone in leg of lamb, appx 7.5 lbs
Dijon mustard
Salt and pepper
Potatoes
Carrots
Preheat over to 450^F. Trim excess fat off of the leg of lamb. Generously salt and pepper the entire leg and then rub all over with mustard. Cube the carrots and potatoes and toss into the bottom of your roasting pan. Insert a probe thermometer into the thickes part of the lamb. Roast for 30 minutes then reduce oven temperature to 350 and continue roasting until the thermometer reads 130^F. Remove from oven and allow to rest for 15 minutes. Slice and serve.
Dijon mustard
Salt and pepper
Potatoes
Carrots
Preheat over to 450^F. Trim excess fat off of the leg of lamb. Generously salt and pepper the entire leg and then rub all over with mustard. Cube the carrots and potatoes and toss into the bottom of your roasting pan. Insert a probe thermometer into the thickes part of the lamb. Roast for 30 minutes then reduce oven temperature to 350 and continue roasting until the thermometer reads 130^F. Remove from oven and allow to rest for 15 minutes. Slice and serve.
Bran Muffins
Apr. 8th, 2007 08:32 pmToday kcatalyst and S made bran muffins using the recipe from Foodie Farmgirl. They came out really tasty, especially the ones we tossed frozen raspberries into.
kcatalyst and S made bran muffins using the recipe from Foodie Farmgirl. They came out really tasty, especially the ones we tossed frozen raspberries into.Faux Carbonara
Apr. 8th, 2007 01:38 pmI'm too lazy to type this up in a proper recipe format, but this is for a pound of fettuccine.
Fry 2-3 pieces of bacon in a big pan until crispy.
Pull the bacon from the pan and toss in appx 4-6 TB of flour and cook until the roux starts to smell nutty.
Add milk (1-1.5 cups?) and cook until thickened, toss in the freshly cooked pasta, some peas (appx 1-1.5 cups) and the bacon which you broke into pieces while the sauce was thickening. When fully mixed turn off the heat and stir in 3 beaten eggs. Serve immediately.
Fry 2-3 pieces of bacon in a big pan until crispy.
Pull the bacon from the pan and toss in appx 4-6 TB of flour and cook until the roux starts to smell nutty.
Add milk (1-1.5 cups?) and cook until thickened, toss in the freshly cooked pasta, some peas (appx 1-1.5 cups) and the bacon which you broke into pieces while the sauce was thickening. When fully mixed turn off the heat and stir in 3 beaten eggs. Serve immediately.
Ingredients measured weights Water 2.75 C. 1.35 lb. Barley Malt 3 T. 0.14Ib. Demerrara Sugar 1 T. 0.04 lb. Yeast 1 tsp. 0.01 lb. Salt 1 T. 0.05 lb. Bread Flour 8.25 C. 2.70 lb.
Mixing the dough:
1. Put all the barley malt into the bowl.
2. Add a bit of flour from the recipe amount and work it into the barley malt until the malt is off of the sides and bottom of the bowl.
3. Add the water and demerrara sugar and stir it in with a fork.
4. Sprinkle all the remaining flour on top.
5. Add the yeast and salt.
6. Stir the mixture with a fork until it comes together in a shaggy mass.
7. Empty the bowl onto a clean dry work surface. Don't worry if there is still loose flour and partially mixed bits, these will work in as you knead the dough.
9. Knead the dough for 8 minutes, then put the plain dough into an oiled container. Covered loosely with plastic wrap.
10. Allow to ferment for 1-2 hours in a warm spot.
Shaping the bagels:
1. First divide your plain dough into 18 evenly sized pieces.
2. Lightly round the plain pieces and set them aside, covered.
3. Roll the bagel pieces out into even strands of about 8 inches each.
4. Leave a bubble of dough at each end so that your strands look like barbells.
5. Wrap the strands around your hand and overlap the barbells by about 1-2 inches.
6. Use a rolling motion against the bench to seal the two ends together.
7. Place bagels on a floured surface and allowed to rise for 1 hour in a warm spot.
8. Lightly cover the bagels with plastic wrap so they don't dry out.
Baking:
1. Pre heat the oven to 475 F
2. Fill a stock pot about half way up with water and bring to a boil.
3. Prep bins of any toppings you'd like your bagels
4. Drop as many bagels as you can fit into the pot and boil from 1 minute.
5. After a minute, scoop the bagels out of the water and drop them into the topping containers.
6. Once they are rolled in the toppings, transfer them immediately on to a silpat covered baking sheet and place directly into the oven.
7. Allow the bagels to bake for 3 full minutes, then flip directly on to the baking stone, and continue baking your bagels for another 18-22 minutes.
8. Repeat steps 4 through 7 until all your bagels are baked.
Yeast Raised Donuts
Feb. 16th, 2007 10:22 am(From my class at Zingermans)
Mixing:
1. In a container, combine milk, water, and yeast. Mix to dissolve yeast and set aside.
2. In a mixing bowl combine the butter, sugar, salt. Beat with a wooden spoon until light and creamy. Add the eggs and beat until well blended.
3. Add the milk, water, and yeast mixture to the creamed mixture and blend.
4. Add the half the flour and stir with a wooden spoon to blend the ingredients together. Add the remaining flour and stiruntil the dough comes away from the sides of the bowl
5. Turn the dough onto a un-floured surface and knead until it is smooth, elastic and doesn't stick to the surface.
6. Place the dough in a lightly oiled bowl, cover in plastic wrap, and ferment for 1 to 1 1/2 hours or until doubled.
7. After dough has doubled, uncover and turn on to a lightly floured surface. Fold the dough 1/3rd from the bottom to the top of the dough. Fold the top edge to the bottom edge. Fold 1/3rd of the dough from the right to the left and then fold the left edge to the right edge.
8. Place back in the oiled bowl and ferment for 30 to 45 minutes or until doubled.
Pre-heat oil to 375 degrees
Rolling and Cutting:
1. Lightly flour the work surface and turn out the dough from the bowl.
2. Lightly flour the top of the dough and pat out with the flats of your hands.
3. With a rolling pin roll the dough to 1/2-inch thickness. Flouring the surface if necessary.
4. With a donut cutter cut out the donut rounds and holes. Place on a lightly flour surface to proof for 30 minutes. Leave uncovered so the surface of the donut develops a skin.
5. To make filled doughnuts cut out the shape (round, square, rectangle) and proof for 30 minutes. Leave uncovered so the surface develops a skin.
6. The scrap dough can be cut into irregular pieces, proofed and fried. Do not attempt to rework the dough as it will become tough.
Frying and Finishing:
1. To fry donuts, carefully lower 3 to 4 proofed pieces of dough into hot fat skin side down. Do not crowd the frying pot.
2. Fry the donuts on the first side for 30-45 seconds or until light brown. With tongs or a long chop stick turn the donuts over and fry on the second side for 20-30 seconds or until golden brown.
3. Remove from the fryer and drain on a cooling rack that has been placed over a sheet tray.
4. Glaze with sugar while still warm or cool completely to fill and top with ganache.
Ingredients Measurement Weight Milk 3/4 cup .38 lb. Water 1/4 cup .12 lb. Yeast 1 1/2 tsp. .02 lb. Butter 1/4 cup .12 lb. Sugar 1/4 cup .12 lb. Salt 1 tsp. .02 lb. Eggs (whole) 1 each 1 each All Purpose Flour 3 1/2 cups 1.08 lb.
Mixing:
1. In a container, combine milk, water, and yeast. Mix to dissolve yeast and set aside.
2. In a mixing bowl combine the butter, sugar, salt. Beat with a wooden spoon until light and creamy. Add the eggs and beat until well blended.
3. Add the milk, water, and yeast mixture to the creamed mixture and blend.
4. Add the half the flour and stir with a wooden spoon to blend the ingredients together. Add the remaining flour and stiruntil the dough comes away from the sides of the bowl
5. Turn the dough onto a un-floured surface and knead until it is smooth, elastic and doesn't stick to the surface.
6. Place the dough in a lightly oiled bowl, cover in plastic wrap, and ferment for 1 to 1 1/2 hours or until doubled.
7. After dough has doubled, uncover and turn on to a lightly floured surface. Fold the dough 1/3rd from the bottom to the top of the dough. Fold the top edge to the bottom edge. Fold 1/3rd of the dough from the right to the left and then fold the left edge to the right edge.
8. Place back in the oiled bowl and ferment for 30 to 45 minutes or until doubled.
Pre-heat oil to 375 degrees
Rolling and Cutting:
1. Lightly flour the work surface and turn out the dough from the bowl.
2. Lightly flour the top of the dough and pat out with the flats of your hands.
3. With a rolling pin roll the dough to 1/2-inch thickness. Flouring the surface if necessary.
4. With a donut cutter cut out the donut rounds and holes. Place on a lightly flour surface to proof for 30 minutes. Leave uncovered so the surface of the donut develops a skin.
5. To make filled doughnuts cut out the shape (round, square, rectangle) and proof for 30 minutes. Leave uncovered so the surface develops a skin.
6. The scrap dough can be cut into irregular pieces, proofed and fried. Do not attempt to rework the dough as it will become tough.
Frying and Finishing:
1. To fry donuts, carefully lower 3 to 4 proofed pieces of dough into hot fat skin side down. Do not crowd the frying pot.
2. Fry the donuts on the first side for 30-45 seconds or until light brown. With tongs or a long chop stick turn the donuts over and fry on the second side for 20-30 seconds or until golden brown.
3. Remove from the fryer and drain on a cooling rack that has been placed over a sheet tray.
4. Glaze with sugar while still warm or cool completely to fill and top with ganache.
Croissant Bread Pudding
Jan. 21st, 2007 07:09 pm3 stale croissants
2 egg yolks
2 whole eggs
3/2 cups cream
1/2 cup milk
2 tsps vanilla
cinnamon and nutmeg to taste
(next time I'll add sugar)
Preheat oven to 450F
Beat together eggs and yolks (and sugar if using any) until yellow and ribbony. Stir in cream and milk. Add cinnamon, nutmeg and vanilla and thoroughly mix. Tear up croissants and place in an oven safe casserole. Pour liquid mixture over croissants and bake covered for 30 minutes. Uncover and bake until the center is just barely set, approximately another 15-30 minutes. Allow to rest for 10 minutes and serve.
2 egg yolks
2 whole eggs
3/2 cups cream
1/2 cup milk
2 tsps vanilla
cinnamon and nutmeg to taste
(next time I'll add sugar)
Preheat oven to 450F
Beat together eggs and yolks (and sugar if using any) until yellow and ribbony. Stir in cream and milk. Add cinnamon, nutmeg and vanilla and thoroughly mix. Tear up croissants and place in an oven safe casserole. Pour liquid mixture over croissants and bake covered for 30 minutes. Uncover and bake until the center is just barely set, approximately another 15-30 minutes. Allow to rest for 10 minutes and serve.
(For those that were there on Friday, we made a 1/2 batch)
12 eggs
1 pound sugar
1 tsp vanilla
1 quart heavy cream
cinnamon
nutmeg
rum
Separate the eggs. Beat the egg whites until stiff peaks. In a 2nd bowl, beat the sugar with the yolks until yellow and ribbony and quickly stir in vanilla. Fold egg yolk mixture into the egg whites. Beat the cream until stiff and fold into sugar egg mixture. Gently fold in the desired amount of rum (up to a full 750 works) and season the top with cinnamon and nutmeg. Ladle into cups and serve with spoons. If the egg whites and cream were stiff enough, you shouldn't be able to pour this, but rather need to scoop it.
Leftovers make excellent French Toast.
12 eggs
1 pound sugar
1 tsp vanilla
1 quart heavy cream
cinnamon
nutmeg
rum
Separate the eggs. Beat the egg whites until stiff peaks. In a 2nd bowl, beat the sugar with the yolks until yellow and ribbony and quickly stir in vanilla. Fold egg yolk mixture into the egg whites. Beat the cream until stiff and fold into sugar egg mixture. Gently fold in the desired amount of rum (up to a full 750 works) and season the top with cinnamon and nutmeg. Ladle into cups and serve with spoons. If the egg whites and cream were stiff enough, you shouldn't be able to pour this, but rather need to scoop it.
Leftovers make excellent French Toast.
Chicken and Dumplings
Dec. 12th, 2006 08:28 pmLiberally based on the recipe by Tyler Florence.
Make chicken soup with the recipe of your choice. I'm too lazy to type one up.
In a medium pot over medium hear, melt 2 Tbl butter, when the bubbles start to subside add in 3 Tbl flour and cook until the flour starts to smell nutty. While whisking, slowly add 5 cups of the broth from the chicken soup. Simmer this mixture until it is thickened to the point where it will coat the back of a spoon. Turn off heat and allow to cool slightly. Whisk in 3 Tbl of heavy cream and salt and pepper to taste. At this point, if you like stir in some of the left over chicken from making the soup if you like.
In a bowl, mix together 1 cup flour, 1.5 tsps baking powder and 1/2 teaspoon salt. In a 2nd bowl, beat an egg and then stir in 1/2 cup of whole milk.
Return the broth to a gentle simmer. Working quickly, pour the milk/egg mixture into the flour bowl and stir just until the batter comes together. Some lumps of remaining flour is okay. Carefully spoon the batter in large tablespoonfuls into the simmering broth, cover and cook for 10-12 minutes until cooked. You may need to flip them over 3/4 of the way through. Once the dumplings are firm, serve immediately.
Make chicken soup with the recipe of your choice. I'm too lazy to type one up.
In a medium pot over medium hear, melt 2 Tbl butter, when the bubbles start to subside add in 3 Tbl flour and cook until the flour starts to smell nutty. While whisking, slowly add 5 cups of the broth from the chicken soup. Simmer this mixture until it is thickened to the point where it will coat the back of a spoon. Turn off heat and allow to cool slightly. Whisk in 3 Tbl of heavy cream and salt and pepper to taste. At this point, if you like stir in some of the left over chicken from making the soup if you like.
In a bowl, mix together 1 cup flour, 1.5 tsps baking powder and 1/2 teaspoon salt. In a 2nd bowl, beat an egg and then stir in 1/2 cup of whole milk.
Return the broth to a gentle simmer. Working quickly, pour the milk/egg mixture into the flour bowl and stir just until the batter comes together. Some lumps of remaining flour is okay. Carefully spoon the batter in large tablespoonfuls into the simmering broth, cover and cook for 10-12 minutes until cooked. You may need to flip them over 3/4 of the way through. Once the dumplings are firm, serve immediately.
Ratner's Stuffed Cabbage
Dec. 6th, 2006 02:06 pm1 large green cabbage
1 cup rice
1 carrot
1 bell pepper
2 stalks celery
1 onion
6 mushrooms
1/4 cup butter
1 egg
salt and pepper to taste
1 recipe stuffed green pepper sauce
1/4 cup raisins
2 Tbl honey
1) Core cabbage, cover with water, boil hard for 30 minutes, drain
and cool
2) Remove 18 leaves. Shred 2 cups of remaining cabbage
3) Cook rice until tender
4) Preheat oven to 350
5) Finely chop remaining vegetables (but not the cabbage) and sautee in
the butter until soft but not brown
6) Stir vegetables into rice along with the egg and salt and pepper
7) Place a heaping tablespoon of mixture on a cabbage leave and roll up
8) Spoon 1 cup of sauce into a 9x13 glass plan, place cabbage rolls seam
side down in pan
9) Sprinkle raisins, honey and shredded cabbage on top of the rolls
10) Pour remaining sauce over the cabbage rolls, cover with foil and
bake for 1.5 hours
Stuffed Pepper Sauce
28 oz tomato puree
1.5 cups water
0.5 cups sugar
1.5 Tbl salt
1 apple peeled, cored and grated
1 tsp sour salt
Combine all ingredients and simmer for 30 minutes
1 cup rice
1 carrot
1 bell pepper
2 stalks celery
1 onion
6 mushrooms
1/4 cup butter
1 egg
salt and pepper to taste
1 recipe stuffed green pepper sauce
1/4 cup raisins
2 Tbl honey
1) Core cabbage, cover with water, boil hard for 30 minutes, drain
and cool
2) Remove 18 leaves. Shred 2 cups of remaining cabbage
3) Cook rice until tender
4) Preheat oven to 350
5) Finely chop remaining vegetables (but not the cabbage) and sautee in
the butter until soft but not brown
6) Stir vegetables into rice along with the egg and salt and pepper
7) Place a heaping tablespoon of mixture on a cabbage leave and roll up
8) Spoon 1 cup of sauce into a 9x13 glass plan, place cabbage rolls seam
side down in pan
9) Sprinkle raisins, honey and shredded cabbage on top of the rolls
10) Pour remaining sauce over the cabbage rolls, cover with foil and
bake for 1.5 hours
Stuffed Pepper Sauce
28 oz tomato puree
1.5 cups water
0.5 cups sugar
1.5 Tbl salt
1 apple peeled, cored and grated
1 tsp sour salt
Combine all ingredients and simmer for 30 minutes
Prakkes (Sweet-and-Sour Stuffed Cabbage)
Dec. 6th, 2006 02:03 pm1 large green cabbage
for stuffing:
1 tbsp. vegetable oil
1 cup chopped onions
1 cup chopped mushrooms
2 lbs. lean ground beef
Salt and pepper to taste
for sauce:
1 6 oz. can tomato paste
1/2 cup brown sugar
1/2 cup red wine vinegar
1-1/2 cups water
1. In a large, shallow pot of boiling salted water, blanch whole
cabbage until outer leaves are pliable and can be removed without
breaking, about 2 minutes; put leaves in a large bowl of cold water.
Place cabbage back into boiling water until the next layer of leaves
is pliable. Repeat until 16 cabbage leaves have been removed and
reserve rest of cabbage for later. Rinse leaves and pat dry. Trim off
the tough center rib of each leaf.
2. In a large skillet, heat oil over medium heat. Add onions and
mushrooms and saute until onions are soft and translucent, about 7
minutes. Remove to a plate.
3. In the same skillet, cook ground meat until well-browned, about 12
minutes. Return mushrooms and onions to pan, and season with salt and
pepper to taste.
4. Place about 1/4 cup of stuffing in the center of a cabbage leaf.
Fold in both ends of the leaf to trap the stuffing, then roll leaf up
to form a cylinder. Repeat with remaining leaves.
5. Line the bottom of a large, heavy soup pot or Dutch oven with
leftover cabbage leaves to prevent rolled leaves from sticking. Place
rolled leaves in the pot, seam side down. (You will have more than
one layer.)
6. In a medium bowl, combine tomato paste, sugar, vinegar, water and
salt and pepper to taste. Mix well and then pour over stuffed
cabbage. Bring to boil and then lower heat and simmer, covered, until
cabbage is very tender, at least 1-1/2 hours. (Note: Stuffed cabbage
can be frozen and reheated.) Remove to a large serving plate.
for stuffing:
1 tbsp. vegetable oil
1 cup chopped onions
1 cup chopped mushrooms
2 lbs. lean ground beef
Salt and pepper to taste
for sauce:
1 6 oz. can tomato paste
1/2 cup brown sugar
1/2 cup red wine vinegar
1-1/2 cups water
1. In a large, shallow pot of boiling salted water, blanch whole
cabbage until outer leaves are pliable and can be removed without
breaking, about 2 minutes; put leaves in a large bowl of cold water.
Place cabbage back into boiling water until the next layer of leaves
is pliable. Repeat until 16 cabbage leaves have been removed and
reserve rest of cabbage for later. Rinse leaves and pat dry. Trim off
the tough center rib of each leaf.
2. In a large skillet, heat oil over medium heat. Add onions and
mushrooms and saute until onions are soft and translucent, about 7
minutes. Remove to a plate.
3. In the same skillet, cook ground meat until well-browned, about 12
minutes. Return mushrooms and onions to pan, and season with salt and
pepper to taste.
4. Place about 1/4 cup of stuffing in the center of a cabbage leaf.
Fold in both ends of the leaf to trap the stuffing, then roll leaf up
to form a cylinder. Repeat with remaining leaves.
5. Line the bottom of a large, heavy soup pot or Dutch oven with
leftover cabbage leaves to prevent rolled leaves from sticking. Place
rolled leaves in the pot, seam side down. (You will have more than
one layer.)
6. In a medium bowl, combine tomato paste, sugar, vinegar, water and
salt and pepper to taste. Mix well and then pour over stuffed
cabbage. Bring to boil and then lower heat and simmer, covered, until
cabbage is very tender, at least 1-1/2 hours. (Note: Stuffed cabbage
can be frozen and reheated.) Remove to a large serving plate.
