Cheddar Potato Pierogies with Bacon Fried Onions & Chive Sour Cream

March 9th, 2012 § 0 comments § permalink

Makes 20 pierogies

Ingredients

For the dough (should be made at least an hour in advance)

3 cups flour
1 teaspoon salt
2 tablespoons sour cream
1 egg, beaten
¾ cup water

For the filling

3 russet potatoes, peeled, boiled and mashed
¾ cup cheddar cheese, shredded
2 teaspoons black pepper
1 teaspoon salt
2 tablespoons fresh chives, chopped

For the Bacon Fried Onions & Chive Sour Cream

Oil
3 slices bacon
1 medium red onion, halved and sliced
1½ cups sour cream
2 tablespoons fresh chives, chopped

Directions

For the dough

In a large mixture bowl combine all ingredients and mix until a stick dough forms, using your hands to bind and mix, adding more water or flour as needed. Knead the dough for about 5 minutes. The dough should be smooth and elastic. Place the dough in a plastic bag and refrigerate for about an hour before using.

For the filling

Mix together all filling ingredients until well combined. Season to taste with salt and pepper.

For the Bacon Fried Onions & Chive Sour Cream

In a hot cast iron skillet with a small amount of oil, cook the bacon until crisp and drain on a paper towel. In the same pan on medium heat, cook the red onions until caramelized, about 12 minutes. Drain onions on paper towels. In a small mixing bowl combine the sour cream and chives. Crumble in the cooked bacon, mix well and set aside.

Roll out the peirogi dough on a lightly floured surface. Cut out either circles or squares that are approximately 4-5 inches in diameter. Place about 2 tablespoons of filling in the center of each shape and fold the dough over the filling. Seal the sides carefully and well, making sure to use damp fingers. When all the pierogies are made, heat a large skillet with a little oil on a medium high heat. Sear the pierogies on each side until they are lightly browned, about 2-3 minutes per side. Serve with a dollop of the Bacon Fried Onions & Chive Sour Cream and a few onions.

Blueberry Sour Cream Coffee Cake

April 23rd, 2011 § 0 comments § permalink

Makes 1 Bundt Cake

INGREDIENTS

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
123 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners’ sugar for dusting

DIRECTIONS

Preheat oven to 350°F. Grease and flour a 9-inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blender. Fold in blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl, the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

Recipe Property of Shawona Jones

Carrot Soup with Cilantro-Lime Cream

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons canola oil
2 cloves garlic, chopped fine
1 large yellow onion, chopped
1 teaspoon cumin
4 cups carrots, chopped
4 cups vegetable broth or water
Juice of ½ a lime
Salt
Cilantro-Lime Cream, to garnish (recipe follows)

DIRECTIONS

In a heavy bottomed soup pot over medium heat, add canola oil. Add the garlic and onions, and sauté for a few minutes or until the onions start to get translucent. Add the cumin and cook, 1 minute. Add the carrots and vegetable broth or water, and bring to a gentle boil. Lower the heat, and simmer for 25 minutes or until the carrots are tender. Remove from heat, and cool for a few minutes.
Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more vegetable broth.
Finish soup with a drizzle of cilantro-lime cream, and serve.

Cilantro-Lime Cream

Makes a ½ cup

INGREDIENTS

½ cup sour cream
Juice and zest of 1 lime
2 tablespoons fresh cilantro, chopped
Salt

DIRECTIONS

Place all ingredients in a small bowl, and whisk. Set aside.

Chocolate Guinness Cake with Irish Cream Frosting

February 23rd, 2011 § 0 comments § permalink

Serves 12

INGREDIENTS

For the cake

2 cups Guinness
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoon salt
4 large eggs
113 cups sour cream

For the icing

2 cups cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup Irish Cream liqueur
4 cups powdered sugar

DIRECTIONS

For the cake

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing

In a large bowl, mix the cream cheese, butter, and Irish Cream. Slowly add the powdered sugar while mixing.

Place 1 cake layer on a plate. Spread 23 cup icing over. Top with second cake layer. Spread 23 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Peruvian Blue Potato Latkes

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

INGREDIENTS

For Latkes

5-6 medium blue potatoes, washed, peeled, and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs, beaten
½ cup all-purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, onion, thyme, eggs, flour, cumin, cumin seeds, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for cumin tomato sour cream in a small mixing bowl, and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!

INGREDIENTS

For Latkes

6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Classic Potato Latkes with Garlic Chive Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Here is a traditional potato latke recipe with just a hint of modernization and garlic chive sour cream sauce for serving.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 small red onion, grated
2 tablespoons fresh chives, chopped fine
2 eggs, beaten
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Garlic Chive Sour Cream

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, chives, eggs, flour, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

For garlic chive sour cream, combine all ingredients in a small mixing bowl and mix well until smooth. Serve cold on top of hot latkes.

Purple Majesty Potato Latkes with Tomato Cumin Sour Cream

October 14th, 2010 § 0 comments § permalink

Makes 20 medium latkes.

INGREDIENTS

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

CUMIN TOMATO SOUR CREAM

INGREDIENTS

1 cup sour cream
¼ cup tomatoes chopped fine
1 tablespoon cumin

Cheddar Cheese and Potato Pierogi

October 8th, 2010 § 0 comments § permalink

(United States)
Serves 4 to 8 (makes about 40 dumplings)

INGREDIENTS

For the Dough

2 cups unbleached all-purpose flour, plus some extra for dusting
2 tablespoons unsalted butter, melted
1 large egg, beaten
¼ cup warm water
3 tablespoons sour cream
½ teaspoon salt

For the Filling

2 medium baking potatoes, such as russet
1 large egg yolk
2 tablespoons unsalted butter or bacon fat
1 teaspoon salt (omit if using bacon fat)
1 small yellow onion, chopped fine
½ teaspoon freshly ground black pepper
¼ pound extra-sharp Cheddar cheese, coarsely grated (about 1 heaping cup)

For Serving

4 tablespoons (½ stick) unsalted butter, melted just before serving
½ cup sour cream
¼ cup finely chopped fresh chives

PREPARATION

1. Make the Dough: Place 1¾ cups of the flour in a large bowl and keep the remaining ¼ cup handy. In another bowl, whisk together the egg, sour cream, melted butter, warm water, and salt. Add the egg mixture to the flour and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and smooth. Return the dough ball to the bowl, cover, and let it rest for 30 minutes.

3. Make the Filling: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain the potatoes and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth.

4. Melt the butter in a medium skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix the onion into the mashed potatoes and set aside to cool.

5. Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well.

6. Assemble the Dumplings: Line a tray with a smooth kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it’s about ½ inch thick. Sprinkle with flour if it gets sticky.

8. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all scraps from around the rounds and put them aside under a damp kitchen towel for later use.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the assembled dumplings
in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

10. Cover the tray of assembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

11. Cook the Dumplings: Fill a large pot halfway with salted water and bring it to a boil over high heat. Reduce the heat to medium for a steady simmer.

12. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to
thaw before cooking.)

13. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.

14. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted butter, spoon sour cream over the top, sprinkle with chives, and serve.

© Recipe courtesy of Wai Hon Chu

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these sweetly spiced latkes!

INGREDIENTS

6 cups sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs beaten
1 cup all purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Curry Mint Sour Cream

INGREDIENTS

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Peruvian Herbed Blue Potato Latkes with Cumin Tomato Sour Cream

December 19th, 2009 § 0 comments § permalink

Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

INGREDIENTS

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Cumin Tomato Sour Cream

INGREDIENTS

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of ½ of a lime
2 teaspoons salt

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Garlic Chive Sour Cream

December 19th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

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