Tag Archives: potatoes

Potato Langos (Krumplis Lángos)

I think most cultures that use wheat flour have some sort of fried bread. The Hungarian version, lángos, is what I’m featuring below. It is also popular in Romania (especially in Transylvania) as langosi.

I’ve watched several versions of this bread being made on Youtube and chose to do a drier one, similar to native American fry bread, rather than the wetter dough which is pinched off by hand and stretched, before being dropped into the hot oil and fried. Mashed or riced cooked potato is added to the dough mixture. A simple version of the recipe rolls out the dough, cuts it into a circle or rectangle and places a filling, which may be seasoned potato and onion, crumbled cheese or cooked ground meat, in the middle. The dough is folded over around the filling, well sealed, and fried. One day, I’ll have to give it a try.

Potato Langos

Hungarian Potato Lángos   (Lángos or Krumplis Lángos ) – makes 8-10 depending on size.

3-4 medium unpeeled potatoes*
1/2 envelope/ 1 1/4 tsp active dry yeast
1/2 cup warm milk
1/2 tsp sugar
2 – 2 1/4 cups/240-270 gm all purpose flour**
1/2 tsp salt
lard or vegetable oil for frying***

* You should have about 1 1/2 cups mashed potatoes.
** I used 260 gms of AP flour
*** I used half lard and half vegetable oil

Cook the potatoes in boiling salted water until a knife inserted into the middle of the potato goes in easily. Peel and mash or rice to get a smooth texture. Cool to barely warm.

Mix the warm milk with the yeast and sugar. Let the yeast mixture sit for 5-10 minutes until foamy.

In a large bowl, combine 1 cup of the flour and the salt. Stir together. Add the mashed potatoes and the yeast mixture. Gradually add in the flour, 1/4 cup or so at time until you get a kneadable dough. Knead the dough well. Cover the bowl and let rise in a warm place until double in bulk, about 1 hr.

On a well floured surface, roll out the dough to ~1/2 inch thick.

Cut into rectangles, squares or circles. Let rest, covered so the dough doesn’t dry out, for about 30 minutes. Stretch the dough out a bit so the center is thinner than the edges. (Or, you may prick the dough with the tip of a knife to keep big bubbles from forming and so that it will fry more evenly.)

Melt lard in a cast iron frying pan so it is at least 1/2 inch deep. Fry langos over medium heat. Drain over a paper towel lined wire rack.

NOTE: I decided to use a 2.5 quart sauce pan to deep fry the langos as my frying pan is too shallow to actually shallow fry in, and filled it about 1/3 of the way up with a half lard/half vegetable oil mixture.

To reheat, place langos on baking sheets and heat, uncovered, in a 350 deg Fahrenheit oven until warm, about 8-10 minutes.

Toppings: garlic (oil or butter or just finely minced), sour cream, grated cheese (cheddar, edam, gouda, liptauer), jam

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Sauerbraten, Potato and Red Cabbage Knish

You may recall that in my second knish trial I ran out of filling, so I wrapped up and froze the extra dough.

Before going to bed on Christmas day, I placed the dough into the fridge to defrost and, on Boxing Day, I attempted a filling that was inspired by the brisket and sauerkraut knish fillings that I had seen while surfing the net. The proportions of the three ingredients; shredded sauerbraten, red cabbage and riced (or leftover mashed) potatoes, may be adjusted according to your preference, or the amounts of each that you have leftover from the day before.

Knish … delicious with a spicy Dijon mustard

Sauerbraten, Potato Knish and Red Cabbage – makes 9 knish

Half batch of potato knish dough, (see Potato-Leek Knish post link above)

Filling

1/2 cup shredded sauerbraten
1/2 cup riced potatoes
1/4 cup braised red cabbage
salt and pepper to taste

Egg wash

1 large egg
1 tsp cold water
pinch of salt

In a small bowl, add the egg and beat well with a fork. Ad the water and salt and beat again to mix.

* * *

To make the filling, combine the potatoes, cabbage and shredded sauerbraten. Taste and season as needed. Set aside

Preheat the oven to 400 deg Fahrenheit.

Line a baking sheet with a sheet of parchment paper.

On a lightly floured surface, roll out the dough about 1/8th inch thick. Cut into 3-4 inch squares. (NOTE: I rolled my dough out into a 10-12 inch square and cut it into nice equal sized squares.)

Spoon about 2 tbsp of the filling into the palm of your hand and squeeze gently to form a firm ball, about 1-1 1/2 inch in diameter. Place each ball of filling in the middle of one of the squares. Be careful not to overfill so that you can seal up the knish. Pull up the dough into the middle, around the filling, and pinch the four seams well to seal.

Brush some egg wash on top of each knish. Bake for 40-45 minutes, until the top is golden brown. Rotate the tray half way through so that the knish will bake evenly.

Let cool briefly before serving. The knish are also tasty at room temperature.

You may refrigerate the knish for up to 3 days or freeze for up to a month.

Cream of Leek Soup

I haven’t made this soup in ages. I had a recipe for a kale, leek and potato soup but since I didn’t have any kale I net surfed for one that featured just the leeks. I decided on this recipe from the “Cooking with Campbell’s” website, though I left out the cream, after tasting the pureed soup. It just didn’t need it.

For a very elegant presentation, serve your soup in a delicate bone china cup.

Or, for a hearty home style presentation, use a sourdough bread bowl. Since I didn’t have any fresh herbs for garnish, I used a pinch of cayenne pepper for colour and to give a bit of zing to the very subtly flavoured leek and potatoes.

Sauteed leeks and potatoes in a purchased low salt chicken stock cooked until the potatoes were just tender … before and after being pureed.

Indian Menu for 4 … At Home

I came home last week with a tray of four skinless, bone-in chicken breasts and decided to include them in an Indian menu that I had planned for the weekend.

I was originally going to make a chicken curry/biryani but switched over to chicken tikka instead. Two chunks of spicy and tender chicken are often part of an appetizer combo, along with a couple of samosas and a couple of pakoras, but I threaded five onto soaked bamboo skewers and turned them into a main dish. The spiciness of the tikkas are toned down by serving them with a minty yogurt dip (raita).

Since this is a ‘dry’ dish, I made a couple of ‘wet’ dishes … matar paneer (pea and paneer cheese curry) …

… and a vegetarian chana masala (chickpea curry) … to go with it.

For a bread, I made aloo paratha, spiced mashed potato mixture stuffed into a whole wheat flatbread. Because I’m not fond of all whole wheat breads, I used (a bit more than) half all purpose flour and half whole wheat. And, I halved the recipe I found on line to only make four parathas. Because I didn’t have any fresh coriander leaves called for in the recipe, I defrosted some thinly sliced green onion tops and added them in their place.


And, of course, I made some basmati rice to sop up all that tasty sauce. Plain because I was tired and couldn’t be bothered coming up with anything more elaborate.

BONUS

To use up the rest of the chicken, rather than freezing it away, I took the largest of the chicken breasts, took it off the bone and spread the top with about a teaspoon of Hellman’s mayonnaise. Then, the mayonnaise coated breast was dipped into a few tablespoons of Italian seasoned breadcrumbs. I roasted the breast along with all four of the ribs. Since I left quite a bit of meat on the ribs, I let them cool and then put them in a freezer bag. Later in the week or the week after that, I’ll make a small (four cup) batch of chicken stock with the ribs and use them in a pot of chicken noodle soup. I even have egg noodles in the pantry to add to the soup.

Since the boneless breast was so large (~350 gm) I cut it in half and will have two meals.

The smaller breast and other trimmings were ground up (I had about 400 gms of meat) and turned into three chicken patties/burgers.

Pretty economical for an investment of $6.35 and some time.

Happy Canadian Thanksgiving (2018)

Happy Thanksgiving

 

I went a little overboard this year and bought a pre-cooked 5 kg honey-glazed spiral cut ham for my Thanksgiving meal. It cost me $22 CDN and I figure I’ll get at least ten meals out of it so it was definitely a good purchase, price wise.

I had a wonderful lie in this morning, and hadn’t done the math needed to figure out how long it would take to re-heat this monster, ahead of time. It turned out to be almost THREE HOURS, with the enclosed glaze being brushed on for the last half hour. Next time I’d up the temperature to AT LEAST 300 deg or even 325 deg, from the 275 deg F written on the wrappings, because, even after the maximum roasting time recommended, it was still only lukewarm inside. So I sliced off and reheated the portion I ate in the microwave. By this point, it was 6 pm. And I was VERY hungry.

The ham was tasty and moist, but the potato and onion gratin was the star of the show, in my opinion. I started out with this recipe, and then made some changes. Because I was starved, I served myself about one quarter of the dish and by the time I was finished, I was so full, that I almost didn’t have room for dessert.

ALMOST

Cause this was a great looking dessert.

I wanted to make some sort of seasonal fruit dessert for Thanksgiving, but all I had in the house were three apples (Red Delicious) in the crisper drawer, and some blueberries in the freezer. I decided on an apple crumble (with sliced almonds in the crust because I didn’t have any rolled oats in the pantry) with a couple of tablespoons of the blueberries added for a bit of colour. I’ll post my recipe for an individual apple crumble in a future post. As well as for an individual blueberry pudding cake I made.

Potato and Onion Gratin

Potato and Onion Gratin – serves 6-8

1 medium (~300 gm) sweet potato, peeled, halved and sliced about 1/4 inch thick *
1 medium white/yellow (~100 gm) Russet potato, peeled, halved and sliced about 1/4 inch thick*
1 medium onion, cut in half and thinly sliced (1/8-1/4 inch thick)
~4 oz (125 gm) cream cheese, cubed
2 tbsp all purpose flour
1 tsp dried thyme
1 cup chicken broth
1/2 cup milk
4 strips of cooked bacon, thinly sliced (about 1/4 inch thick)

* Use all sweet potatoes or white potatoes, if preferred, or if that’s all that you have available.

Topping

1/2 cup grated old cheddar cheese
1/4 cup seasoned bread crumbs
1/4 cup fried onions

Combine topping ingredients in a shallow dish.

Pre-heat the oven to 400 deg Fahrenheit.

Lightly oil a medium sized baking dish with a neutral oil like canola. (Spray with a cooking spray if you prefer.)

Cover the base of the baking dish evenly with about 1/3 of your sliced potatoes. Scatter about half of the sliced onions over the potatoes. Make another layer of potatoes, and then scatter the remaining onions over the top. Finish with the last of the potatoes.

Place the cubed cream cheese in a medium sized, microwave safe bowl, and warm just long enough to soften the cheese. Whisk/stir in the flour and the dried thyme. Slowly whisk in the chicken broth, a bit at a time, until it’s smoothly combined with the cheese and flour mixture. Whisk in the milk.

Pour the cream cheese/broth/milk mixture over the layered potatoes and onions. Scatter the bacon over the top. Put the lid on the casserole dish and bake for 45 minutes.

Take the lid off the casserole dish, scatter the topping evenly over the casserole and return to the oven. Bake uncovered for 15-20 minutes, or until the cheese is melted and the bread crumbs are golden brown.

Let rest for 10-15 minutes, then serve.

Convenience Foods: Buffalo Chicken Wings

Convenience foods are … convenient.

However, you have to factor in the price you’re paying for that convenience and decide if it’s worth the trade-off.

In this case, I picked up a package of prepared Buffalo chicken wings (hot sauce and Parmesan garlic sauce included) on sale and said ‘the heck with it’. Especially as raw chicken wings are rarely ‘on sale’ and even if they ARE, you still have to coat/bread, bake, make the sauces etc. At 4-6 whole wings (8-12 pieces) per serving size, the package barely serves two people as a meal, if that’s all you’re having, but I stretched things with a lot of raw veggies like carrot sticks and broccoli florettes. I used Ranch dressing as a dip for the veggies and saved the garlic sauce for another purpose. Instead of french fries as a starch side dish, I made crispy skin-on smashed potatoes.

And I feasted.

A more modest dessert of one of my Jammie Dodgers and my Sunday meal was a success.

Other convenience foods I buy and use are onion rings, tater tots and canned inari sushi. And if that last one seems a bit out of left field … well there’s a reason.

Later

Pork Tenderloin Four Ways

If you have a chance to buy pork tenderloin fresh, it’s quite a versatile protein for a singleton, and you can take your time making various dishes.

Unfortunately, I bought mine frozen, so when I thawed it, I had to prepare (trim off fat and remove the silver skin) and use it in as soon as possible.

Pork tenderloin souvlaki – marinated (Kraft Zesty Italian dressing), threaded onto skewers with chunks of onion and sweet pepper (red, yellow and orange), and then broiled on the bbq or in the oven under the grill. Serve with starch of your choice. In this case, I had leftover Mexican rice in the freezer so that’s what I used.

 

Korean pork tenderloin roast – marinated in a Korean paste and served over plain rice. I boiled and served the marinade over the slightly charred pork.

 

Korean (Gochujang) Pork Tenderloin Marinade – serves 3-4

1 large piece of pork tenderloin (1 1/4 – 1 1/2 lbs)

1/2 cup gochujang
1/2 cup white wine vinegar
1/4 cup soy sauce
1/4 cup honey or brown sugar*
1-6 cloves of garlic, minced*
2 tbsp fish sauce (optional)
pinch of salt

* I used honey and only 1 clove of garlic

Pesto pork tenderloin roast – marinated in home made pesto and served with pesto fettuccine

 

Honey mustard pork tenderloin – Pan fried pork cutlet served with honey mustard dressing … it turned out I hadn’t taken a picture of the honey mustard over the pork itself, just over the raw broccoli so you’ll have to imagine. The protein was served with skin on, smashed potatoes.

Pantry/Freezer Clearout – Hash Brown Patties

During the summer, my monthly discretionary budget is pretty strict, but I recently had to “borrow from Peter to pay Paul” due to some unexpected expenses. Which means that the pantry clear-out is even more important.

There was a large bag of frozen hash brown patties in the freezer with a paltry six patties left. What to do … what to do?

Bake the patties off first (20 min at 400 deg F) and then use your imagination.

If you’re cooking for a family of two to four, you can make all kinds of casserole dishes. Replace lasagna noodles with the patties for a potato lasagna and fill with sauteed veggies for a tasty Italian vegetarian option. However, the patties are also convenient for singles who don’t have a lot of time to whip up something filling.

I decided on Eggs Benedict (eggs are relatively cheap) on a potato patty with leftover Hollandaise. The sauce stands up to refrigeration far longer than the experts advise and with gentle reheating in the microwave just until you can spoon the sauce, you’ve got a great breakfast or lunch dish. Instead of ham, I used the last couple of slices of peameal bacon from the freezer. I had bought a peameal bacon roast on sale, a while ago, and sliced it myself into eight 3/8-1/2 inch slices and then portioned them for easy thawing, as needed.

Another option for the leftover Hollandaise: Add a couple of tablespoons of the cold Hollandaise to a serving of hot pasta. The heat of the pasta will melt the cold sauce creating a rich and creamy sauce. I like linguine, fettuccine or spaghetti.

The potato patties also make a tasty base for a pizza. I had some grated mozzarella cheese in the freezer and spooned on a couple of tablespoons of that spaghetti sauce that I got such a great deal on. A couple of fresh basil leaves from my sturdy Italian basil plant … and you’ve got a hash brown potato pizza Margherita.

Three patties down and three to go.

Creamy Corn, Ham and Potato Chowder ver 3 (or is it 4)

I rarely make a soup the same way twice in a row. Like this ham and potato chowder. Usually, I use carrots as well as celery to give it added body and flavour. Sometimes I add cream. Sometimes it’s just milk. And the thickener may be flour or cornstarch. Sometimes, there’s no thickener except for the starch from the potatoes. For a change of flavour, I used dried thyme in this batch. It’s always good.

Creamy Corn, Ham and Potato Chowder

2 tbsp bacon fat or butter
2-3 cloves garlic, finely minced (optional)
1 medium onion, small diced
1 1/2 cups frozen corn kernels or kernels cut from a couple of cobs of fresh corn
2 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 tbsp all-purpose flour
3 cups stock (chicken, vegetable or ham*)
1 1/2 cups whole milk (or 1 cup 2% milk and 1/2 cup whipping cream**)
2 medium or 3 small Yukon gold potatoes, peeled and diced into 1/2-3/4 inch cubes
7-8 oz (220 gm) leftover ham, 1/2 inch cubes
salt and freshly ground black pepper, to taste

* Ham stock used from boiling a smoked picnic shoulder ham with a tablespoon of pickling spices.
** I didn’t have any whole milk and I liked the richness that the whipping cream gave the chowder.

In a large saute pan over medium/medium high heat saute the onion in bacon fat or butter, until it’s translucent and starts picking up some colour on the edges. Add the diced garlic and saute for another minute or two.

Stir in the corn and thyme and cook until fragrant, about 1-2 minutes.

Stir in flour and cook for another couple of minutes. Gradually stir in the stock, and cook, stirring constantly, until slightly thickened. Stir in potatoes.

Bring to a boil; reduce the heat and simmer covered until the potatoes are tender, about 12-15 minutes.

Stir in the ham, milk, salt and pepper, to taste, heat until the ham is warmed through. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately.

January Wrap Up

WARNING: Picture heavy post

The first month of the new year is almost gone and, while I ate well, I’ve had to be very frugal in my grocery shopping. Which meant foraging in my freezer for things I bought in more affluent days. Some of the meals were very simple while others were a bit more fussy.

Fried pork chop with leftover butternut squash

Ready-made frozen potato, cheddar and bacon filled pierogies sauteed in onions, topped with sour cream and served with Debrecener sausage

Buffalo Chicken wings – Two pounds of wings dressed with sauces/dips included in the box. Added bagged, frozen hashed brown potato patties and salad

 

Chicken Cutlet Caesar Salad – Leftover cutlet, home made croutons and shredded cheddar for extra texture and flavour

Lap Cheong (Chinese Sausage) Steamed Rice

One of my favourite dim sum dishes is sticky/glutinous rice lotus leaf wraps (lo mai gai). Along with chunks of steamed chicken, small chunks of Chinese sausage (lap cheong), Chinese mushroom and scallions are also found in the wrap. I remember pieces of hard boiled egg … but that seems to have disappeared. When I ran across a package of those tasty sausages, I picked it up with the vague idea of making something similar. Instead, I just added them to the top of a pot of rice before cooking it and let the fat melt and flavour the rice. Then I chopped up the sausages, and stirred them, along with green onion and soy sauce, into the rice. A spoonful of sambal oelek for spice and I had a fast and delicious rice bowl for lunch or supper.

Cheese “Boats” or Pies aka Fatayer Jebneh or Khachapuri

Some years ago I made fatayer, a Middle Eastern yeast based pastry which may be shaped in a variety of ways and filled with meat, spinach, mushroom or cheese. Left as flat rounds or mini ‘pizzas’ the dough may be topped with a za’atar paste (a spice mixture made up of thyme, sumac and toasted sesame seed) or a ground meat mixture. The meat ones are called ‘sfeeha’.

Cheese Pies (Fatayer Jebneh) – makes 20 6″ oval cheese pies

Use ~2 oz/56.7 gm per fatayer

To make the dough

3 cups flour, divided (2 1/2 cups and 1/2 cup)
1 tsp salt
1 teaspoon baking powder (see note)
1/4 cup vegetable oil
1/4 cup yogurt
1 tbsp granular yeast
2 tsp sugar
1/2 cup warm water

For the cheese filling

2 cups crumbled paneer, ricotta or feta cheese  (or some combination)
2 cups grated old cheddar cheese
1/4 cup minced green onion (~2)
1/4 tsp salt
1/8 tsp ground black pepper

Proof the yeast by mixing it with the 2 tsp of sugar and warm water in a cup; the yeast should foam and bubble. If it doesn’t then it has gone bad and you need to replace it with new package.

In a bowl, whisk together 2 1/2 cups of the flour, salt and baking powder (if using) until combined.

Add the oil and then rub it into the flour mix with your fingertips.

Add the yogurt and the water/yeast mixture and knead the dough until it forms a smooth soft ball that doesn’t stick to your hands, using the reserved flour as needed. (TIP: lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy interior.)

Oil a bowl with a little olive oil, place dough inside, cover with a clean towel or plastic wrap and leave it in a warm place until it doubles in size.

Push down the dough and then cut into half. Roll each half into a sausage shape and cut into 10 even sized portions. Roll the 20 pieces of dough into balls and cover them with a clean towel and allow to rest for 10 minutes.

Roll each dough ball into an elongated oval shape 5-6″ long. Place 1 rounded tbsp of the cheese filling in the middle of the oval, leaving about 1/2″ around the margin.

Fold one edge of the dough over and press it with your finger tips to seal it. Fold over the opposite side and tuck the dough under the pastry boat. Repeat on the opposite side.

Once you’re done shaping the pastry gently press the top folds down to adhere the dough to the cheese. This helps to prevent the pastry boats from opening up when you bake them

Brush the pastries with milk, egg wash or olive oil to give them a beautiful golden color when they bake.

Preheat the oven to 375 deg F.

Rest the pastries for 10-15 minutes after shaping before baking them.

Bake on the lower-middle rack for 15-20 min until the tops and bottoms are golden brown.

Note: If you are going to consume the fatayer soon after baking, keep the baking powder (increases the fluffiness of the dough and allows it to rise better in the oven). If you plan on storing them or eating them over a couple of days omit the baking powder because the fatayer remain softer and more chewy when they are cooled and stored without the baking powder. (Baking powder results in the baked goods hardening a little when they are cold)

 

Recently, I learned about a similar cheese topped pastry called khachapuri made in Georgia (the Caucasus mountains). I was intrigued by the shaping, so I used the same dough and a similar filling (ricotta, cheddar and feta cheese, green onion, salt and pepper)  I’d used to make the fatayer and played with the dough. They looked pretty good (and tasted delicious) but I need to work on my shaping as the boats opened up during baking. NOTE: The cheeses were all frozen and bagged 2-3 months ago so I wanted to use them up.

 

 

Dessert made with leftover pastry from the chicken pot pies

Butter tarts with raisins

Blind baked mini pie shell filled with orange curd and topped with sweetened whipped cream