These are from my husband's side of the family. Essentially it's sweetened dough with a savory hamburger and cabbage filling.
Filling
1 small head cabbage
2 lbs. ground beef
2 lg. onions
Worcestershire sauce (the recipe calls for 1 tsp., but my MIL adds WAY more than that)
Salt and pepper to taste
Shred cabbage and chop onions. Brown ground beef. (Try saying that five times fast). When meat is browned, remove from pan, reserving drippings. Add shredded cabbage and chopped onions to pan with reserved drippings, steam until tender, approx. 15 minutes. Add seasonings. Cool mixture if you have the time to.
Dough
1 pkg. yeast
2 cups warm milk or water
1/2 cup sugar
1/2 cup shortening
1 tsp. salt
2 eggs, beaten
7 or 8 cups flour (enough to make soft dough)
Soften yeast in liquid. Using stand mixer, mix remaining ingredients to liquid. Let rise until doubled. Punch down and let rise again. Divide dough in half. Roll half of dough out at a time until 3/8 in. thick. Cut into squares of about 5 or 6 inches. Place portion of filling in the center of squares and bring corners together. Pinch openings securely. Place on cookie sheet with seams down. Butter squares generously and let rise until doubled. Bake in 350F oven until golden brown, approx. 20 minutes. Recipe claims to make 24, but we always wind up with approx. 18.
Thursday, September 30, 2010
Thursday, September 23, 2010
September 23, 2010 Orzo with Feta and Tomatoes and DILLWEED
I love calling people "Dillweed". I may have originally found this recipe in a Gourmet magazine. It appears lots of people have posted it online. Some say it goes well with salmon, but we prefer the Simple Salmon recipe from the Weber Big Book of Grilling, which doesn't go with dill.
Orzo with Feta, Tomatoes and Dill
3 tbs. extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill (we use dried dillweed)
1 tsp. grated lemon zest (hardly ever add this)
1 cup orzo
1 1/2 cups crumbled feta (6 oz)
Orzo with Feta, Tomatoes and Dill
3 tbs. extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill (we use dried dillweed)
1 tsp. grated lemon zest (hardly ever add this)
1 cup orzo
1 1/2 cups crumbled feta (6 oz)
Toss together oil, tomatoes, dillweed, zest, and 1/2 tsp. each of salt and pepper in a large serving bowl. Let stand at least ten minutes.
Cook orzo according to directions. Drain orzo and toss with tomato mixture. Add feta and toss again.
If you take your lunch in to work like me, this is good for lunch, but don't mix in the feta for that portion until the next day. Especially if you're going to microwave it, because feta doesn't microwave well.
Monday, September 20, 2010
September 20, 2010 Chicken Pot Pie with Savory Crumble Topping
From the September/October, 2010 Cook's Illustrated. It sounded like a good cold weather dish, but the weather won't cool off so I just turned the a/c down. It's a good pot pie recipe; I'm just not sure we're pot pie people. I omitted the mushrooms. I used low-sodium soy sauce, and we agreed it tasted better with adding a little salt back in. If you use the normal type of soy sauce, you may even have to reduce the salt.
Filling
1 1/2 lb boneless, skinless chicken breasts (I got them at the Goose)
3 cups low-sodium chicken broth
2 tbs. veg. oil
1 med. onion, chopped fine
3 med. carrots, peeled and cut crosswise into 1/4 in. thick slices (I didn't cut them that thin and regretted it.)
2 small celery ribs, chopped fine
table salt
ground black pepper
10 oz cremini mushrooms, stems trimmed, caps wiped clean and sliced thin (I omitted these)
1 tsp soy sauce
1 tsp tomato paste
4 tbs (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 tsp. lemon juice
3 tbs. minced fresh parsley
3/4 cup frozen baby peas
Crumble topping
2 cups flour
2 tsp. baking powder
3/4 tsp. table salt
1/2 tsp. ground black pepper
1/8 tsp. cayenne pepper
6 tbs. unsalted butter, cut into 1/2 in. cubes and chilled
1 oz parmesan cheese, finely grated (approx. 1/2 cup)
3/4 cup plus 2 tbs. heavy cream
1. For the chicken: bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 - 12 minutes. (That's 170F on thermometer.) Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measureing cup and reserve. (Don't wash Dutch oven.) Adjust oven rack to upper-middle position and heat to 450F.
2. For the topping: Combine flour, baking powder, salt, black pepper and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flout mixture until it resembles coarse cornmeal. Stir in parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 in. each onto parchment lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. For filling: heat 1 tbs. oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, 1/4 tsp. salt and 1/4 tsp. pepper, cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. (Mine were too crunchy - should have done longer.) While veggies are cooking, shred chicken into small bite-size pieces. Transfer cooked veggies to bowl with chicken, and set aside.
4. Heat remaining 1 tbs. oil in empty Dutch oven med. heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released juices, approx. 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to med-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, approx. 5 minutes. Transfer mushrooms to bowl with chicken and veggies. Set aside.
5. Heat butter in empty Dutch oven over med. heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen fond, then continue simmering until sauce thickens, approx. 1 minute. Season with salt and pepper. Remove from heat and stir in lemon juice and 3 tbs. parsley.
6. Stir chicken-veggie mixture and peas into sauce. Pour into 13 x 9 in baking dish (or similarly sized dish). Scatter crumble topping over filling. Bake on rimmed baking sheet until filling is bubbling and topping is browned, 12 to 15 min. Sprinkle with remaining parsley and serve.
Filling
1 1/2 lb boneless, skinless chicken breasts (I got them at the Goose)
3 cups low-sodium chicken broth
2 tbs. veg. oil
1 med. onion, chopped fine
3 med. carrots, peeled and cut crosswise into 1/4 in. thick slices (I didn't cut them that thin and regretted it.)
2 small celery ribs, chopped fine
table salt
ground black pepper
10 oz cremini mushrooms, stems trimmed, caps wiped clean and sliced thin (I omitted these)
1 tsp soy sauce
1 tsp tomato paste
4 tbs (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 tsp. lemon juice
3 tbs. minced fresh parsley
3/4 cup frozen baby peas
Crumble topping
2 cups flour
2 tsp. baking powder
3/4 tsp. table salt
1/2 tsp. ground black pepper
1/8 tsp. cayenne pepper
6 tbs. unsalted butter, cut into 1/2 in. cubes and chilled
1 oz parmesan cheese, finely grated (approx. 1/2 cup)
3/4 cup plus 2 tbs. heavy cream
1. For the chicken: bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 - 12 minutes. (That's 170F on thermometer.) Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measureing cup and reserve. (Don't wash Dutch oven.) Adjust oven rack to upper-middle position and heat to 450F.
2. For the topping: Combine flour, baking powder, salt, black pepper and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flout mixture until it resembles coarse cornmeal. Stir in parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 in. each onto parchment lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. For filling: heat 1 tbs. oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, 1/4 tsp. salt and 1/4 tsp. pepper, cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. (Mine were too crunchy - should have done longer.) While veggies are cooking, shred chicken into small bite-size pieces. Transfer cooked veggies to bowl with chicken, and set aside.
4. Heat remaining 1 tbs. oil in empty Dutch oven med. heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released juices, approx. 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to med-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, approx. 5 minutes. Transfer mushrooms to bowl with chicken and veggies. Set aside.
5. Heat butter in empty Dutch oven over med. heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen fond, then continue simmering until sauce thickens, approx. 1 minute. Season with salt and pepper. Remove from heat and stir in lemon juice and 3 tbs. parsley.
6. Stir chicken-veggie mixture and peas into sauce. Pour into 13 x 9 in baking dish (or similarly sized dish). Scatter crumble topping over filling. Bake on rimmed baking sheet until filling is bubbling and topping is browned, 12 to 15 min. Sprinkle with remaining parsley and serve.
Sunday, September 19, 2010
September 19, 2010 Pizza Dough for Grilling
This recipe is from the Weber Big Book of Grilling (p. 339)
Grill over direct/medium heat
1 envelope active dry yeast
1/2 tsp. granulated sugar
2/3 cup warm water (105F - 115F) (essentially hot water from the tap)
2 cups all-purpose flour, plus flour for rolling out dough
1 tsp. kosher salt
1/2 tsp. black pepper
2 tbs. extra-virgin olive oil, plus oil for brushing crusts
In a medium bowl combine yeast, sugar and water. Stir briefly and let stand until foamy (5-10 min.)
Add 2 cups flour, salt, pepper and 2 tbs. olive oil. Stir until dough holds together.
Transfer dough to lightly floured work surface and knead. (The recipe says for 5 to 10 minutes, but I've never done it this long.) Shape into ball and place in lightly oiled bowl. Turn ball to coat surface of dough with oil. Cover bowl with damp cloth towel and set inside a warm place until dough doubles in size, 60-90 min. (I usually set the oven to 200F, turn it off, and set the bowl in the warm oven.)
To make crust, punch down dough in bowl. Transfer to lightly floured work surface and cut into four equal pieces. Roll each piece into an 8 in. round approx. 1/8 in. thick. Lightly brush both sides of each round with olive oil and place on vack of two baking sheets. Slide crusts from baking sheets onto cooking grate and grill over direct medicum heat until undersides are marked, 1 to 3 minutes.
Add sauce and toppings to toasted side of crusts. Transfer to cooking grate and grill over direct medium heat until crusts are crisp, 4 to 6 minutes. Remove from grill. Add any extra toppings.
Serves 4.
We make this with any high-quality jarred pizza sauce and a ton of mozzarella cheese. Turkey pepperoni works as well as any other. Add oregano, crushed red pepper, sometimes sun-dried tomatoes.
Grill over direct/medium heat
1 envelope active dry yeast
1/2 tsp. granulated sugar
2/3 cup warm water (105F - 115F) (essentially hot water from the tap)
2 cups all-purpose flour, plus flour for rolling out dough
1 tsp. kosher salt
1/2 tsp. black pepper
2 tbs. extra-virgin olive oil, plus oil for brushing crusts
In a medium bowl combine yeast, sugar and water. Stir briefly and let stand until foamy (5-10 min.)
Add 2 cups flour, salt, pepper and 2 tbs. olive oil. Stir until dough holds together.
Transfer dough to lightly floured work surface and knead. (The recipe says for 5 to 10 minutes, but I've never done it this long.) Shape into ball and place in lightly oiled bowl. Turn ball to coat surface of dough with oil. Cover bowl with damp cloth towel and set inside a warm place until dough doubles in size, 60-90 min. (I usually set the oven to 200F, turn it off, and set the bowl in the warm oven.)
To make crust, punch down dough in bowl. Transfer to lightly floured work surface and cut into four equal pieces. Roll each piece into an 8 in. round approx. 1/8 in. thick. Lightly brush both sides of each round with olive oil and place on vack of two baking sheets. Slide crusts from baking sheets onto cooking grate and grill over direct medicum heat until undersides are marked, 1 to 3 minutes.
Add sauce and toppings to toasted side of crusts. Transfer to cooking grate and grill over direct medium heat until crusts are crisp, 4 to 6 minutes. Remove from grill. Add any extra toppings.
Serves 4.
We make this with any high-quality jarred pizza sauce and a ton of mozzarella cheese. Turkey pepperoni works as well as any other. Add oregano, crushed red pepper, sometimes sun-dried tomatoes.
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