Stroganoff The Original French; Plus a Russian Style and a Soup.

Stroganoff
Again, this classic FRENCH dish was so popular that the recipe used became synonymous with a style of cooking. Stroganoff originated in France not Russia and how it got the name is anybody's guess.
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Stroganoff-Russian Style
Ingredients

1 lb. Chèvre (goat) stewing meat

1 lb. white onion, roughly diced

1 lb. white mushrooms, roughly diced

3 Tbsps. unsalted butter

2 bay leaves

1 clove (stuck in a small onion)

2 cups light veal stock

2 cups sour cream, no additives

Salt and pepper, to taste

4 eggs, hard cooked, whites and yolks separately grated

3 Tbsps. Each: dill, parsley, chives, minced

1-2 cups rice, steamed
Method:

In a heavy bottomed casserole, melt butter and sear the Chèvre, seasoning well. Remove from pan and add onions and mushrooms. Cook until colour starts to change. Return the goat meat to the pan; add bay leaves, small onion with clove. Add stock, making sure bottom of pot is “clean". Cover, bring to boil, and reduce to simmer. Remove clove half way through. When meat is tender, add sour cream and adjust seasoning. Serve with steamed rice garnished with eggs and herbs.

Beef Stroganoff-French Style

Ingredients:

2 lbs. fillet of beef, cut into thin strips

Salt and pepper

1Tbsp. butter

1Tbsp. flour

2 cups beef stock

2 Tbsps. heavy sour cream

2 Tbsps. tomato juice or paste

3 Tbsps. butter

3 Tbsps. onion, fine dice
Method:

Sprinkle beef generously with salt and pepper, and let it stand for 2 hours in a cool place or in the refrigerator.

Blend 1Tbsp. flour with a Tbsp. butter in a saucepan over low heat and cook well. Gradually whip in 2 cups beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes. Add 3 Tbsps. sour cream alternately with 2 Tbsps. tomato juice or paste, stirring constantly. Simmer the sauce gently without boiling it.

Sauté the strips of beef in butter with 3 Tbsps. finely minced onion. Add to sauce, taste for seasoning, and simmer the meat gently without boiling. for 20 minutes. Serve at once with a side dish of steamed rice or chateau potatoes and thin slices of dark bread generously buttered.

Beef Stroganoff-With Mushrooms

Ingredients:

2 lbs. Sirloin or other tender beef, cut into strips 1/2 in thick and 2 ins long.

Salt and pepper

1Tbsp. butter

1 Tbsp. flour

2 cups beef stock

2 tsps. prepared mustard

1/4 cup sour cream

3 Tbsps. butter

3 cups mushrooms

Method:

Season beef and let stand for 2 hours in the refrigerator.

Make a roux of flour and butter, cook well. Gradually whip in beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes and stir in mustard. and sour cream, stirring constantly. Simmer very gently, do not boil.

Brown meat. Sauté mushrooms and onion, both thinly sliced. Add the meat, mushrooms, and onion to the sour cream sauce. Cover the saucepan and put it over hot water for 20 minutes. Serve hot.

Speedy Stroganoff-The following two recipes are popular, because they are fast, easy and convenient, but they are not really that good.

Dice and cook 1 medium onion in fat until golden; push to one side of the pan. Cut 6 minute steaks into thin strips (or use lean Hamburger) and brown quickly.

Add 1 can condensed cream of mushroom soup, 3/4 can of water and an equivalent amount of sour cream. Heat through; season with Worcestershire sauce and garlic salt to taste. Serve at once over noodles or rice.

Fast Casserole Type=Stroganoff

Ingredients:

1/4 lb margarine

3 lbs ground beef

2 large inions, peeled and diced

2 tsps. garlic powder

1 tsp. paprika

10 Tbsps. flour

1/2 cup brown sugar

3/4 cup lemon juice

1 8 ozs. (dry wgt.) can mushroom pieces, drained, or 6 ozs. fresh mushrooms, diced

2 10.5- ozs. cans cream of chicken soup (undiluted)

1 pint sour cream

2 12 0zs. pkgs. noodles

3 Tbsps. Worcestershire sauce

Salt

Method:

1. IN a large fry pan or a flame proof casserole, brown the ground beef and sauté the onions.

2. Drain of all but about 4 Tbsps. fat and add 4 Tbsp flour. Cook, stirring constantly.

3. Add all the other ingredients except the sour cream and the noodles.

4. Cook this mixture 25 minutes, meanwhile cook the noodles as directed. The stroganoff is done when the liquid has cooked down and it's sort of pasty. If the stroganoff is not cooked enough, (it is still pretty liquid) then stir in the remaining flour and cook about 10 minutes longer.

5. Stir in the sour cream. Salt to taste. Drain the noodles and stir in some margarine. Serve the stroganoff on noodles.



Stroganoff Soup- An excellent recipe; not recommended for loosing weight- BE SURE TO TRY IT.

Ingredients

1/4 cup butter

1 lb. tenderloin tips cubed

2 cloves garlic, crushed and minced

12 ozs. mushrooms sliced

1 large onion, diced

1 cup shredded carrots

1 pint water

1 Tbsp. beef base

Roux made of 1/2 cup flour and 1/2 cup fat

Salt and pepper

1 pint whipping cream

1/2 cup sour cream

1/4 cup minced chives

Method:

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Sauté until onion is translucent.

Add carrots, water, beef base (or good stock), salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and adding flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, use whip to stir vigorously. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6-8 servings.

Great Lemon Chicken- My Way

While, like all cooks, I must admit I always prefer my own cooking, in this case I can honestly say that; of the many lemon chicken variations sampled over the years, I think mine is exceptional.

The translucent sauce is lovely and tart with flecks of garlic, ginger, black beans, lemon zest, and chillies showing through. But you will find that the really exciting thing is the batter.

It means the chicken can be deep-fried up to a day ahead, refrigerated, and then reheated in a 350 F oven for about 10 minutes before saucing with a result that's almost as good as freshly fried. .This is terrific if you don't want to fill the air with deep-frying aromas while your guests await dinner, if you're cooking in volume, or cooking several dishes at the same time as I was doing in the camps in which I worked. Just make the sauce and set aside before guests arrive, reheat batter covered chicken on a heatproof platter in the oven, reheat sauce, and drizzle over.

2 chicken breast halves (2 lbs.), skinned, boned, and cut into 6 1 in. cubes

Marinade

2 Tbsps. water

½ tsp sugar

½ tsp. tapioca or corn starch

½ tsp. soy sauce

½ tsp. dry sherry

1/4tsp. sesame oil

********

1 Tbsp. vegetable oil

2 large garlic cloves, finely minced

1 tsp. finely minced fresh ginger

1 tsp. fermented black beans. Coarsely chopped

Grated zest of 1 medium lemon

2 tsp. hot bean sauce

Sauce- combine in a bowl

3Tbsp. sugar

3 Tbsp. fresh lemon juice

¾ cup unsweetened pineapple juice

½ tsp. sesame oil

Thickener- combine in a small bowl

2 tsp. potato or tapioca starch

4 tsp. water

BATTER

1 cup flour

¼ cup corn starch

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 Tbsps. vegetable oil

1 cup water

******

2 cups oil for deep frying

Lemon slices or zest optional garnish)

a) Combine chicken and marinade in a bowl; marinate for 1 hour or up to 24 hours, covered, in refrigerator.

b) Heat 1 Tbsp. oil in small non-aluminium sauce pan. When hot, add grated zest. Cook, stirring, for about 30 seconds; add hot bean sauce.

c) Stir in Sauce bring to a boil re-stir.

d) Thickener; pour into sauce, stirring constantly until thickened. Sauce may be done a few hours ahead and set aside

e) When ready to complete dish, mix Batter dry ingredients in a medium bowl. Add oil and water stir with chopsticks until combined but do not over mix. It will be a thick batter. Add chicken to batter; stir to mix.

f) Heat wok on high heat. add oil; heat to 350 F

g) Using a table spoon, spoon out batter covered chicken pieces; deep- fry in three to four batches for 3 to 4 minutes or until golden brown, reheating the oil to 350 F, each time before adding the next batch. Remove each batch to a paper towel- lined plate to drain. Transfer to a heated platter. You can keep chicken warm in a slow oven if completing other dishes.

6. Meanwhile, reheat sauce, but don't let it continue to boil or it will thicken too much. Add more pineapple juice--a little at a time-- if sauce becomes too thick.

7. Drizzle sauce over chicken, garnish platter with lemon slices or top with zest if using, and serve.

Serves 4

Peking and No Peeking Chicken and Duck.

Chicken and Duck

Peking duck-is a dish made famous long ago by the Chinese in China. This particular dish is served during banquets and special events with days in advanced notice. The duck had to be dried and air was blown into the duck to separate the skin and meat. After the duck was dried, it was cooked in one of two ways, a specialized barrel oven which cooked the duck like a modern convection oven. Or it was broiled (roasted) in a brick oven with an open flame. The epicure's delight of Peking duck is found in the crisp skin which is difficult to reproduce at home. Most of what is seen on TV or that you have possibly been served in Canadian restaurants IS NOT Peking duck.

I have added the following duck recipes in honour of the Beijing Olympics.

Originally, Peking duck was served in three courses:

1.     The familiar pancake, green onion, and sauce (cucumber slivers were optional), with which the skin was served without the meat.

2.     The meat, combined with stir-fried vegetables in a soy-based sauce, served alone or with rice.

3.     A soup made with the bones of the duck just eaten

1-7 lb. duck-uneviscerated, head intact

5 cups hot water

3 Tbsps. maltose

1 Tbsp. vinegar

1 Tbsp. sherry

1 Tbsp. sesame oil

1 Tbsp. sugar

1 Tbsp. soy sauce

5 Tbsps. hosing sauce

12 Chinese pancakes, steamed

Just before serving:

¼ lb. green onions cut into 24 pieces

2 cucumbers, halved and cut julienne

ü Clean a fresh duck and pump it full of air through the neck to separate the skin from meat (at home a bicycle pump may be used). Pour boiling water over duck three times. Carefully dry duck, slit stomach, and remove innards.

ü Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with mixture.

ü Hang the duck by its neck at room temperature, about 65 degrees, for at least 12 hours (longer is better).

ü The next day, pre-heat oven to 400 degrees F. Place duck in a shallow roasting pan and cook for 10 minutes. Turn heat to 400 degrees F and cook for an additional 30 minutes or until the meat is tender and the skin is crispy.

To carve the duck, place it breast side up and cut downwards toward the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Use remaining meat (without skin) in another dish. Serves 4

Peking duck Bone Soup

For 6 cups For the Broth:

Bones from 1 Peking duck, carcass, neck, gizzard, wings, leg, thigh

1 slice fresh ginger

For the Soup:

1 lb. celery cabbage (Ch'ing tsai)

2 ozs. dried bean thread (bean vermicelli)

            Water

2 Tbsps. oil

2 slices fresh ginger

½ Tbsp. salt

½ tsp. MSG -optional

6 cups Peking duck bone broth-from above, if there's not enough with chicken broth

2 ozs. Chinese ham-slivered

1 duck gizzard, from the broth pot, sliced thin

Cut cabbage across in1-11/2 inch slices (these will separate on cooking. Soak bean thread in water until soft, then cut into 6 inch lengths (warning-if you omit this cutting your guest could choke.

Simmer broth ingredients except: 1 slice ginger, 1 green onion, cabbage, vermicelli, gizzard, and MSG (if used) for 45 minutes.

Heat oil in stockpot. Add cabbage and stir-fry 1 minute. Add all remaining ingredients except vermicelli, gizzard, and MSG

Cover and cook until cabbage is tender, 3 minutes or so. Bring soup to a boil; add vermicelli, gizzard, and MSG.

Serve immediately.

Chinese Pancakes

2 cups all-purpose flour

¾-1 cup boiling water

2 Tbsps. sesame oil

These very thin pancakes are the ones used with Peking Duck.

1)    Put the flour into a large bowl

2)    Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the is fully incorporated add more water if the mixture seems dry

3)    Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes.

4)    Put the dough back into the bowl and cover it with a clean, damp towel and let it rest for about 30 seconds

5)    After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.

6)    Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter.

7)    Take a knife and cut the roll into 18 equal segments. Roll each segment into a ball

8)    Take two of the dough balls, dip one side of one ball into the sesame oil, and place the oiled side on top of the other ball.

9)    Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart, and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them in a pan containing 1 inch of boiling water

Now in our streamlined 21st century, the courses are combined into one, the meat wrapped up with the skin, green onion and pancake and the vegetable course and soup are omitted.

There is a story told that former president of the United States George H W Bush and his son, the soon to be president, and their families had been regular customers for so long at Peking Gourmet Inn on Lees burg Pike in Falls Church that the waiters  and cooks already knew what they would want.

The specially prepared "Bush" menu consisted of five courses, including Chop Suey and No-Peeking Duck (which ignored Peking and came from Long Island, by way of a French Cook Book. This restaurant also features a dish nicknamed "Bush or Bushed beef", and numerous colour photos of the Bush family adorn the walls. (See also write up Chinese Chow Mein).

No-Peeking Duck No 1: The delight of Peking duck is in the crisp skin. The following recipe is not Peking duck; but, in  all likelihood, it is what you will be served as such, in a North American Chinese RestaurantDo you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Ingredients:

1-4 lbs. whole duck dressed

½ tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. ground white pepper

1/8 tsp. ground cloves

3 Tbsps. soy sauce

1 Tbsp. honey

1 orange sliced in rounds

1 Tbsp. minced fresh parsley, for garnish

5 green onions

½ cup plum jam

11/2 tsps. sugar

11/2 tsps. white vinegar

¼ cup minced chutney

Directions;

·                    Rinse the duck inside and out, and pat dry. Cut off the tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle 1 tsp. of the mixture into the cavity of the duck. Stir 1 Tbsp. of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight

·                    Place the duck breast side up on a rack in a big enough wok or other pot and steam or an hour adding a little more water if necessary as it evaporated Lift duck with 2 large spoons, and drain juices and green onion.

·                    Preheat the oven to 375 F. Place duck breast side up in a roasting pan and prick skin all over using a fork

·                    Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 Tbsps. of soy sauce and honey. After 30 minutes, brush the honey mixture into the duck and return it to the oven. Turn the heat up to 500 F. Roast for 5 minutes, or until the skin is richly Browned. Do not allow the skin to char.

·                    Prepare the duck sauce by mixing the plum jam with sugar, vinegar, and chutney in a small serving bow. Dice remaining green onions and place them in a separate bowl. Place the whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping and then compare this recipe with Duck a la Orange.

No Peeking duck No 2

·                    Select a duck that is not too fat. Scald it in boiling water 3 or 4 times and dry it thoroughly. Mix together 1 generous Tbsp. brown sugar,1 Tbsp. each of soy sauce and leek or chives, very finely minced, 2 tsps. sherry, 1 generous tsp. salt, 1 tsp. each MSG and cinnamon, 1/8 tsp. freshly ground white pepper, cloves and ground aniseed to taste, and 3 garlic cloves crushed.

·                    Cook these ingredients over low heat for 2 or 3 minutes, and then stuff the duck with the mixture.

·                    Sew the neck opening and the abdominal cavity securely.

·                    Rub the duck well with a mixture of 2 Tbsps. each soy sauce and honey and 1 Tbsp. white wine. Roast the bird in a very hot oven (500 F) for 2 or 3 minutes, uncovered, then baste it with the soy sauce-honey mixture reduce the temperature to hot (425 F) and cover the braising pan tightly.

·                    Braise the duck for about 45 minutes. Uncover, baste, and continue to cook for about 15 minutes longer, turning and basting the duck frequently so that it becomes brown.

·                    Cut the mess into bits, bones and all with poultry shears and then throw away. Or, if you're very brave, you could actually serve it.

No Peeking duck No 3

Wipe with a damp cloth a 5 to 6 pound duckling and prick the skin well with a fork. Rub it with salt and pepper, place it on a rack in a shallow roasting pan, and roast it in a hot oven (400 F) for 15 minutes. Lower the temperature to moderate (350 F) and roast the duck allowing 20 minutes per pound. Baste several times during the cooking period with 1 cup dry white wine.

In a small pan melt 1 Tbsp. sugar and blend in 1 Tbsp. vinegar until it caramelizes. Remove the roasted duck from the oven and set aside to keep warm. Skim the fat from the pan and add slowly to the remaining liquid 1 cup white stock, scraping the bottom of the pan. Blend in the juice of 4 oranges and 1 small lemon and 2 Tbsps. brandy and add the vinegar caramel. Cook the sauce slowly for 10 minutes.

Arrange the duck on a heated platter; pour the sauce over it and sprinkle the rind of 2 bitter oranges, cut julienne, over the duck. Surround the platter with blanched orange slices.

Duck is actually lower in fat than either chicken or turkey and because of this it is rapidly gaining in popularity.

Borscht, Russian, Polish, Ukrainian

This famous Polish, Russian Ukrainian main dish soup comes in many different flavours, forms, and styles.

Which style or flavour are you looking for?

Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Ukrainian Style:
This famous Polish, Russian Ukrainian main dish soup comes in many different flavours and styles:

Another Ukrainian Style
http://cookingcanadianheritage.blogspot.ca/2013/06/traditional-ukrainian-style-borscht.html

Polish Style:
http://cookingcanadianheritage.blogspot.ca/2013/01/polish-borscht-no1.html

Another Recipe of Polish Origin
http://cookingcanadianheritage.blogspot.ca/2013/01/polish-borscht-no-2.html

Borscht Without Meat:
http://cookingcanadianheritage.blogspot.ca/2013/01/borscht-without-meat-this-famous.html

Simple Borscht:
http://cookingcanadianheritage.blogspot.ca/2013/01/simple-borscht-1bunch-beets-12-lb.html

See also, Romanian Cabbage Soup:
http://cookingcanadianheritage.blogspot.ca/2013/01/rumanian-cabbage-soup.html

Sweet Bread-Baked in a Clay Casserole

A cross between cake and sweetbread often prepared for Easter. When done in an unglazed  clay casserole; there are some that consider this bread to have been steamed, or braised.

Ingredients:
1/2 cup lukewarm water
1 tsp. sugar
2 Tbsps. active dry yeast (2 packages)
1/2 cup milk
1/2 cup sugar
1/2 cup sugar
1/2 cup butter
1 tsp. salt
3 eggs
1 tsp. vanilla
     Zest of 1 lemon
3/4 cup raisins
4 1/2 to 5 cups all-purpose flour.

Method:Of course, this bread may be prepared using the instant method; but this way is still preferred.

1. Dissolve, 1 tsp. sugar in the lukewarm water. Sprinkle yeast over top and set aside for 10 minutes or until foamy.
2. In a saucepan, heat milk, sugar, and butter together until sugar is dissolved. Pour into a large mixing bowl and stir in the salt.Cool slightly.
3. Beat in eggs, vanilla and yeast mixture.
4. Stir in the rest of the flour, using your hands.
5. Turn the dough onto a lightly floured table and knead for at least 10 minutes, or until dough is smooth, satiny, and the gluten is well developed.
6. Form into a smooth ball and place in a greased bowl Cover with a piece of waxed paper and a damp tea or bakers towel.
7. Let rise in a warm place until double in size. about 1 1/2 hours. 
8. Punch down dough and then divide into 3 or 4 pieces
9. Form into smooth ball and press each into a well greased 8x4x3 loaf pan or empty metal coffee can (Hobo Bread Style). Or, use a well soaked, and greased, unglazed clay, casserole (with cover), of suitable size, (if you are using glazed clay, whats the point?). Fill only half full. and decorate with braiding or as desired
10. Cover again with greased wax paper and towel and allow to double in size again about 1 1/4 hours
11. Brush tops of loafs with slightly beaten egg (may be diluted with a little canned milk, if desired).
12. Cover the casserole and bake, in preheated 350 F. oven, 40 to 45 minutes or until golden brown.

Yeast-Raised Dough for Varenky (Pyrohy) also known as Pyrizhky

Yeast-raised dough, a favourite of grandma’s day is seldom used by modern Ukrainian commercial kitchens, or by Ukrainian home makers. However, this old-time method has many advantages because yeast gives lightness to the cooked product. Tit-for-tat, Pyrizhky have become a very “hot” item in Chinese Bakeries where they are known as filled buns.

1 tsp. sugar

¼ cup lukewarm water

2 pkgs. dry granulated yeast

1 cup scalded milk

¼ cup butter or shortening

2 eggs beaten

1½ tsps. salt

¼ cup sugar

4 ½ to 5 cups flour

Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand for 10 minutes. To the hot scalded milk, add the butter and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let rise until it doubles in bulk. Punch down, knead a few times in the bowl, and let it rise again.

·        Use any favourite filling

·        Cut dough as for regular Varenyky

·        To make Pyrizhky, place sealed side down on a greased baking sheet, spacing them 1 to 1- ½ inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

·        Brush them with beaten egg diluted with 2 Tbsps. of water or milk. Bake, in a moderate oven (375 F.) for 30 to 35 minutes, depending on their size.
Fillings:
Cooked Meat: Use any kind of cooked ground meat. Combine the neat with a diced or minced onion sautéed in butter or olive oil. Add a little suitable gravy  to moisten the mixture sufficiently. Season to taste.
Meat: 
1 medium onion, fine dice
4 Tbsps butter (divided)
1 lb. ground beef, pork or chicken
      Salt and pepper
1 Tbsp. flour
1/2 cup stock
1 tsp. minced parsley
2 hard coddled eggs, diced
Cook the onion in half the butter until it is tender. Add the remaining butter and the meat. Brown lightly. Season with salt and pepper. Cover and cook until done. Remove the meat. Stir flour into the drippings, to form a cooked roux. Add the stock then cook until the sauce comes to a boil. Combine with the meat and  cool. Mix in the parsley and eggs.
Sauerkraut:
1 1/2 to 2 quarts sauerkraut
1 large onion, minced
4 to 5 Tbsps. fat
     Salt and pepper
Cottage Cheese:
1 lb. dry cottage cheese
1 Tbsp. thick sour cream
2 eggs, beaten
1/4 Tsp. salt
1 Tbsp. minced dill, if desired
Mushroom:
2 lbs. mushrooms, fine dice
1 onion, fine dice
4 Tbsps. butter or olive oil
1/3 cup sour cream
1 cup soft bread crumbs
1 Tbsp. minced dill
2 hard coddled eggs, diced
     Salt
     Pepper
Liver:
liver
bacon
onion
soft bread crumbs
1/3 cup milk
     Salt and pepper
Green onion:
4 cups onions, diced
3 Tbsps. olive oil or butter
1/2 cup, minced dill
3 hard coddled eggs, diced
     Salt and pepper

© Al (Alex-Alexander) D. Girvan. All rights reserved.

Ukrainian Style Varenyky With Onion Butter.

 Also known as pyrohy, perogies, or potato dumplings. Oil them well and mix gently with a spatula, because the dough is very tender and they are much easier to pull apart, after they have been refrigerated, if they have first been well greased. Drizzle oil and melted butter over the Varenyky, toss, and then add the onion butter. For the best flavour, use sharp or old cheddar. For best nutrition, cook Canadian Russet potatoes in their skins.

Ingredients for:

Dough:

2 cups all-purpose flour

¼ tsp. baking powder

1 scant tsp. salt

2 tsps. cooking oil

2/3 cup (approx.)warm water

The following also produces rich tender dough:

½ cup cold mashed potatoes

2 Tbsps. shortening

2 egg yolks

½ cup lukewarm water

1 ¾ cups flour

1 tsp. cream of tartar

1 tsp. salt

¼ cup flour

Mix the first 3 ingredients thoroughly. Add the water and beat well. Sift together flour, cream of tartar and salt then stir into first mixture; this will form very soft dough. Add ¼ cup of flour 2 Tbsps. at a time until dough no longer sticks to the hand. Continue on, as described.

Onion Butter:

½ cup onion, fine dice

¼ cup butter-or half olive oil and half butter

Two Cheese, Potato Filling:

1 3/4 cups hot mashed potatoes

¾ cup shredded cheddar cheese

1/3 cup creamed cottage cheese, mashed with fork

1/8 tsp. pepper

For boiling:

16 cups water

1 Tbsp. salt

To make:

Dough:

Combine flour, baking powder and salt. Slowly add oil and enough warm water that a ball begins to form (as for pie dough). Turn out onto a lightly floured surface. Knead 3 to 4 times until smooth (do not over knead-just develops the gluten and toughens the dough). Cover with plastic wrap or waxed paper and let rest 20 minutes.

Potato Filling:

Mix first 4 ingredients, in a medium bowl, until Cheddar cheese melts and mixture is evenly moist (makes about 2 ¼ cups of filling). Divide dough into 4 equal portions. Roll out 1 portion into a strip about 12 inches long. Keep other portions covered, so that they do not dry out. Cut strip at 1 inch intervals. Press these chunks slightly to flatten. Cover with waxed paper or plastic wrap. Roll out 1 ball, with a rolling pin, to about 2 ½ inches in diameter. Place dough in palm of hand and then place about 2 tsps. filling in centre (filling can be made a day ahead and refrigerated so that it is cold).

Fold dough in half; then with well-floured fingers, pinch edges firmly together, to seal. Edges of dough may be moistened, if desired, Arrange in a single layer on lightly floured tea or baker’s towel-lined baking sheet. Cover with another towel, to prevent drying. Repeat with remaining dough and filling.

Cook Varenyky, in batches, in salted, boiling water, for 3 or 4 minutes (until they float to top). Cook about 1 minute longer; then remove using a slotted spoon. Turn into large bowl. Drizzle some onion butter over each. Gently shake to mix, and prevent sticking. Makes 4 doz.

Variations of this recipe: Add sautéed, Canadian back bacon, or 6 slices side bacon. 

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.