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Russian Potato Piroshki

Russian Potato Piroshki with Moms famous dough recipe-Пирожки
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Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most.Its a hand pie out of fluffy soft dough and potato,caramelized onion, and dill filling.

This soft and fluffy dough recipe for piroshki comes from my mom. When making food like piroshki,pelmeni,manti or vareniki, we like to get together with mom and sisters at her house and make them together and just talk and drink some tea or coffee. The time runs much faster especially with pelmeni and vareniki and it brings so much childhood memories when we always used to make them with mom when growing up.

Dough recipe:
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 eggs
2 tablespoon sour cream
2 tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar

Directions:
In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.

Cover and set a side for about 10 minutes.It should rise and be foamy.

While it’s rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and mix/whisk.
Add the foamy yeast mixture.

Mix/whisk and add the rest of the flour and mix carefully.

Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)

Potato filling with mushroom:
5 potatoes peeled and cooked in salted water
1 med or 2 small onions chopped
1 stick butter (118 grams)
2 tablespoons olive oil
1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
salt and black pepper
2 tablespoon finely chopped dill(optional)

Directions:
Heat a saute pan on med-high heat.
Add olive oil and butter.
When butter melts add onions.
Saute onions until they will have a caramel color.
Add mushrooms and cook for another 5 minutes stirring occasionally.
Add salt and fresh ground pepper to taste.
Add dill if desired.

* Omit mushrooms if you don’t like them.

Steps in making Piroshki:
Note: The dough will be sticky, I like to apply oil on my hands so the dough won’t stick to them.

Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
Using your fingers stretch the dough a little.
Place about 1 1/2-2 tablespoons of filling.

Carefully pinch the sides together.

Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.

Heat a frying pan with lots of oil on med-high heat.

Place piroshki seam side down and deep fry piroshki in batches turning them over once.
Line a large plate or a bowl with paper towel and place fried piroshki to drain.

If you like garlic then here is another step for you;
Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
*You can also use olive oil or a combination of both.
And either dip your pirozhok in the garlic and butter or
mix piroshki in a bowl with garlic and butter.
I know it’s much more calories but it’s so good!

Russian Potato Piroshki with Moms famous dough recipe-Пирожки

Ingredients

  • Dough recipe:
  • 2 cups warm milk
  • 4 cups + 8 heaping tablespoons flour
  • 2 eggs
  • 2 tablespoon sour cream
  • 2 tablespoons oil
  • 1 tablespoon yeast
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • Potato filling with mushroom:
  • 5 potatoes peeled and cooked in salted water
  • 1 med or 2 small onions chopped
  • 1 stick butter (118 grams)
  • 2 tablespoons olive oil
  • 1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
  • salt and black pepper
  • 2 tablespoon finely chopped dill(optional)

Instructions

  1. Directions for dough:
  2. 1.In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.
  3. 2.Cover and set a side for about 10 minutes.It should rise and be foamy.
  4. 3.While it's rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
  5. 4.Add 2 1/2 cups flour and mix/whisk.
  6. 5.Add the foamy yeast mixture.
  7. 6.Mix/whisk and add the rest of the flour and mix carefully.
  8. 7.Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)
  9. Directions for Onions and mushrooms:
  10. 1.Heat a saute pan on med-high heat.
  11. 2.Add olive oil and butter.
  12. 3.When butter melts add onions.
  13. 4.Saute onions until they will have a caramel color.
  14. 5.Add mushrooms and cook for another 5 minutes stirring occasionally.
  15. 6.Add salt and fresh ground pepper to taste.
  16. 7.Add dill if desired.
  17. * Omit mushrooms if you don't like them.
  18. Steps in making Piroshki:
  19. Note: The dough will be sticky, I like to apply oil on my hands so the dough won't stick to them.
  20. 1.Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
  21. 2.Using your fingers stretch the dough a little.
  22. 3.Place about 1 1/2-2 tablespoons of filling.
  23. 4.Carefully pinch the sides together.
  24. 5.Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.
  25. 6.Heat a frying pan with lots of oil on med-high heat.
  26. 7.Place piroshki seam side down and deep fry piroshki in batches turning them over once.
  27. 8.Line a large plate or a bowl with paper towel and place fried piroshki to drain.
  28. If you like garlic then here is another step for you;
  29. Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
  30. *You can also use olive oil or a combination of both.
  31. And either dip your pirozhok in the garlic and butter or
  32. mix piroshki in a bowl with garlic and butter.
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Creamy Garlic Chicken Pizza

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This creamy garlic chicken pizza is favorite pizza in our family.It’s made of creamy garlic sauce, chicken,red onions, green onions and bell peppers (if desired). You can use any type of chicken,cooked,grilled, rotisserie ,and even canned.I also like to add a little bit of smoked mozzarella cheese on top and red pepper flakes.

Toppings:
Your choice of chicken cut in to square bites or pulled apart
shredded mozzarella cheese
shredded cheddar cheese or Colby jack
green onions finely chopped
red onion sliced
your choice of bell peppers(optional)
tomatoes (optional)
Parmesan cheese

Don’t add chicken for meatless/vegetarian pizza.

Ingredients for the dough:
serves 2 (14 inch)pizza crust
dough recipe adapted from Bobby Flay

3 1/2-4 cups flour (preferably bread flour)
1 teaspoon sugar or honey
1 tablespoon instant dry yeast
1 1/2 cups water, 110 degrees F.
2 tablespoons olive oil,plus 2 teaspoons
2 teaspoons kosher salt

Combine the flour, sugar(or honey),salt, yeast in the bowl of stand mixer and combine.While the mixer is running,add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.If the dough is sticky,add more flour, 1 tablespoon at a time,until the dough comes together in a solid ball.Scrape the dough onto a lightly floured surface and gently knead into a smooth,firm ball.

Grease a large bowl with 2 teaspoons olive oil.place the dough in the bowl,and cover with plastic wrap and put it in a warm area.(I cover the bowl with blanket).Let it double in size,about 1 hour.Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.Cover each with a clean kitchen towel or plastic wrap, and let them rest for 10 minutes.

White sauce ingredients:
8 cloves garlic finely chopped
2 tablespoons olive oil
1 cup heavy cream
1/2 cup 2% milk
2 tablespoons flour
1 teaspoon kosher salt
fresh ground pepper
2 (heaping) tablespoons  ranch ( I used Litehouse brand)*optional
if you like you can add a pinch of each,dried parsley,oregano,thyme
or fresh chopped parsley.

*You can also combine just ranch dressing with garlic.

Heat oil in sauce pan on medium heat.add garlic, cook for about a minute(be careful not to burn it).Add flour and mix until combined well with garlic.slowly add the cream and milk stiring all the time.Add ranch salt,pepper and all dried herbs (optional)

Heat oven to 415 degrees

Spread the dough on to the pizza pan.poke the dough with fork. transfer to the oven, and bake for 5 minutes.
Take it out from the oven.Spread the sauce all over the crust.add some cheese and your desired toppings,and sprinkle with little more of cheese.Bake the pizza for about 5-8 minutes. sprinkle with Parmesan cheese.serve and enjoy!

Mashed Potatoes

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Mashed potatoes are very easy to make and all time favorite at gatherings.There are many ways you can make it, starting from just plain and to adding more flavor like with garlic,chives,cheese and so on.I usually use milk and lots of butter, and sometime I use cream or mascarpone cheese.

Ingredients:

8 potatoes peeled,cut in half
1 stick butter sliced (1 1/2 if not using mascarpone)
2/3 cup warm milk
1 tbsp Mascarpone cheese (optional)
salt
bay leaf
chopped chives (optional)
1 crushed garlic (optional)

 

Directions:

Place potatoes in a pot, and bring to a boil.

Add salt and bay leaf. Reduce to low.

Cook until potatoes are done.

Drain the water,discard bay leaf.

Using hand mixer,beat the potatoes for about 1 minute.

Add 3/4 butter and mascarpone.

Beat again for 1-2 minutes.

Add milk.

Beat again until well combined.

Throw in chives and garlic.

Add butter on top. Mix when serving.

Chicken Eggrolls

Eggrolls
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Eggrolls
These crispy homemade chicken eggrolls are better then any chinesse restaurant eggrolls. Everyone loves them in our family and they are gone in a blink at parties.You can substitute beef,pork,or turkey for chicken and omit meat for vegetarians.For best crispy results buy eggroll or lumpia wrappers in Asian market.
Ingredients:
3 boneless chicken thighs grounded
1 onion finely chopped
2 carrots shredded
¼ cabbage shredded
2 bean threads ( soaked in boiling water) cut into one inch wide
25 sheets egg roll wrappers
1 egg whipped with fork
1 egg whipped with fork for the wrapper
soy sauce
¼ cup oil + for frying
Other optional ingredients:
mushrooms
celery
string beans
zuchinni
Directions:
Heat oil on med-high heat. Add chicken.Cook until slightly browned.Add onions and carrots. Cook until tender.add cabbage,soy sauce and bean threads.cook for a minute or two ,stirring the mixture. Add egg and mix it in.
Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they  tend to burn fast.
Eggrolls
Chicken Eggrolls

Ingredients

  • Ingredients:
  • 3 boneless chicken thighs grounded
  • 1 onion finely chopped
  • 2 carrots shredded
  • ¼ cabbage shredded
  • 2 bean threads ( soaked in boiling water) cut into one inch wide
  • 25 sheets egg roll wrappers
  • 1 egg whipped with fork
  • 1 egg whipped with fork for the wrapper
  • soy sauce
  • ¼ cup oil + for frying

Instructions

  1. Directions:
  2. Heat oil on med-high heat.
  3. Add chicken.cook until slightly browned.
  4. Add onions and carrots. Cook until tender.
  5. Add cabbage,soy sauce and bean threads.Cook for a minute or two stirring the mixture.
  6. Add the egg and mix it in.
  7. Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
  8. In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they tend to burn fast.
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Eggplant Caviar Appetizers

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Eggplant Caviar is a classic Russian appetizer. Its basically sauteed vegetables in tomato sauce. You can serve it as an appetizer on top of  bread with butter or  bake these in a puff pastry and sip your favorite tea with your girlfriends on a nice afternoon.

Ingredients:
1 eggplant diced
1 red bell pepper diced
1 green bell pepper diced
2-3 carrots  coarsely shredded
1 big or 2 small onions diced
1 tomato diced
8 oz. Tomato sauce
3 bay leafs
1 clove garlic crushed
salt and pepper
½ cup light olive oil
2 puff pastry sheets
Directions:
Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and  pepper.Simmer for another 15 minutes.add garlic. Let it cool.
Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .
Eggplant Caviar Appetizers

Ingredients

  • Ingredients:
  • 1 eggplant diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2-3 carrots coarsely shredded
  • 1 big or 2 small onions diced
  • 1 tomato diced
  • 8 oz. Tomato sauce
  • 3 bay leafs
  • 1 clove garlic crushed
  • salt and pepper
  • ½ cup light olive oil
  • 2 puff pastry sheets

Instructions

  1. Directions:
  2. Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and pepper.Simmer for another 15 minutes.add garlic. Let it cool.
  3. Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .
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Ukranian Borscht

Borscht
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Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
Vegetarian Ukranian Borscht

Ingredients

  • 1 big or 2 small onions chopped
  • 1 big or 2 small carrot shredded
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 small raw beet and 1 cooked beet for really red borscht shredded
  • 4 cloves garlic finely chopped or crushed
  • 8oz. Tomato sauce
  • 3 bay leaves
  • 8 medium russet potatoes peeled and cut into squares
  • ½ of medim size cabbage thinly sliced
  • 2/3 cup flat leaf parsley finely chopped (optional)
  • 2/3 baby dill finely chopped
  • 3 quarts (12 cups) of water,chicken/beef broth with meat
  • salt and pepper
  • 3 tablespoon oil

Instructions

  1. Heat oil in large heavy pot on medium-high heat.
  2. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
  3. Saute for 7 minutes, stirring occasionaly.
  4. Add beets.saute for another 4-5 minutes.
  5. Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
  6. Throw in the potatoes and pour in water or broth.
  7. Season with salt,stir,close lid and bring to boil.
  8. When starts to boil reduce heat to low and cook until potatoes are done.
  9. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
  10. Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
  11. It is best when served couple hours later.
  12. Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.
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