Rouladen with potato dumplings

NOTE, I know that there are regional variations of this dish.  This is my dish.  I’m Canadian.  This is what I found through a google search..and I tweaked it to my tastes.

 

This one might be a little complicated so I’ll just do each part step by step, like I’ll start off with the potato dumplings:

Potato Dumplings:

3 whole potatoes, washed, and skin on
a loaf of sourdough bread
butter.
flour
corn starch
I don’t have any measurements for the flour and corn starch because it’s subjective,  you’ll see why later
1 egg.
1tsp of nutmeg
1tsp of salt

Ok,  now, wash/scrub the potatoes, and then boil them whole until they’re done, about an hour.
Cool em off in the fridge and peel.  The peel will come right off. 
cut them into cubes and put them in the fridge until they are cold. 
While you do this you can cook the rouladen which I’ll post later in the post.
Cut the sour dough into cubes the size of regular croutons.  Fry them in butter until they are golden brown.  (Or use garlic butter for extra flavor)  put them in a container to cool.
once the potatoes are cold, mash them up with a potato masher.  Then, mix in:  Egg, Flour, corn starch and do this until they aren’t sticking to your hands.  grab a bit, then put a crouton in the middle and make a ball out of it.  Do this until no potato mixture is left.
Boil in salted boiling water in small batches until they float to the top. keep the cooked ones on a plate under a damp towel so they don’t dry out.

Rouladen:

Inside Round cut for rouladen
bacon
thinly sliced onion
dill pickles
mustard
toothpicks
beer
beef stock
thyme
veggie oil

Step 1: go to your butcher and ask for Inside Round cut for Rouladen.  It’s supposed to be pretty thin.
Step 2:  Place rouladen on a cutting board or something.  It’s easier to do one piece at a time anyway.  so unfold it if it’s folded…sprinkle some steak spice on it, spread some mustard on it, lay a piece of bacon on it, lay some onion slices on it, then lay some sliced dill pickles on it.  Then roll it up.  You start from the wide end, folding in the sides as you go.  Secure with a toothpick.  Repeat with the rest of em.

Step 3:  sear the rouladen in a hot pan on all sides.  Put in a roasting pan (of course if you have a metal roasting pan you can do this in one step)  put seared rouladen on a plate (or in a roasting pan if you are using a glass one) while you make the sauce

Step 4: The sauce:  dump half a bottle of beer, about 1 cup of beef stock, a tsp of thyme and a tbsp of steak spice in the pan where you seared the beef.  (If it’s the roasting pan it’s all good trust me)  scraping up the bits that stuck to the pan.  Now,  either put the sauce in the roaster with the rouladen, or the rouladen in the sauce if you’re using a metal one.  Cover well and put in the oven at 300deg farenheight for about …3 hours.

Once everything is done, take the rouladen out of the roaster,  (If you’re using a glass pan put the sauce in a pot) put the sauce over medium heat and thicken it with a mixture of corn starch and water.

Serve hot, with the hot potato dumplings and some red cabbage.

Pic:

Pirogies!

Here’s something for pretty much everyone.  Home made pirogies.

I know you all have probably bought the frozen variety, mostly due to convenience, but, if you have a bit of time on the weekends or something, you can make your own, and actually put what you want in them, instead of dealing with the store supplied fillings.

What you will need:

Dough:

2 cups flour
a tsp of salt
enough water to make it into a pliable dough

Now mix all these together…the water is subjective so just add a little at a time until it forms a dough.  Then knead this dough. and let rest

Filling:

1lb of potatoes, peeled and mashed.

Now what I like to put in it is a mixture of stuff

I take some bacon, cut it up and fry it until crisp with some minced onions so they caramalize.  Then I mix in with the already hot mashed potatoes, some garlic spread,  the bacon, the onions, a bit of grated sharp cheddar cheese, and a dollop of sour cream and some minced chives.

Now,  Roll out the pirogie dough on a floured surface so it’s about 1/4-1/8″ thick..not too thick but not too thin.  Take a glass or a small plastic cup and cut out circles.  Put a tablespoon of your potato mixture in the middle of each of the circles, then take your finger, put it in some warm water and trace the outside of each circle before folding them in half and pinching the pirogies shut.

Cook in boiling water until they float.  If you want,  you can freeze them for later, or toss in butter/bacon/chives and serve with sour cream!

Pizza Lasagna

Enough of the political stuff…here’s some food

 
 
Pizza Lasagna!
 
Ingredients:
 
 
SAUCE
1lb Mild Itallian Sausage (uncased, Johnsonville makes some)
1/2 Large White Onion (minced)
1Tbsp Clubhouse Italliano Seasoning blend (or whatever Itallian seasoning blend you have on hand)
1Tbsp Clubhouse Montreal Chicken Spice
4 cloves minced garlic
1tbsp butter
1 Can of your favorite tomato sauce (I use one that’s roasted garlic and herb flavoured)
 
Put diced onion in a large skillet, top with butter and 1tbsp of italliano seasoning.  
 
Cover and let steam until onion is soft.  
 
Remove cover, put sausage in, break up with spatula until crumbly, cover and steam a few minutes, until no longer pink. 
 
Remove Lid Add Chicken Spice and minced garlic, Move sausage/onions off to the sides of the pan making a well and let the fat accumulate in the middle of the pan and use a paper towel to mop out the fat (it’s safer than draining it into a jar IMO, drain fat however you want)  Add the tomato sauce, cover and simmer for about 10 minutes.
 
ADDITIONAL:
 
Before you add the tomato sauce into the Sausage/onion mix,  Dump it into a blender with some fresh kale, cooked sweet potato, green peppers (if you are not putting them in the lasagna proper) or whatever veg you know your family SHOULD eat, but won’t eat.  It’s a great way to sneak all sorts of green leafy goodness into very picky eaters.
 
While you’re throwing together your sauce, cook 12 lasagna noodles according to package direction (or however many that will create 3 layers in your lasagna pan)
 
Other Ingredients:
 
Pepperoni (about  12 slices per layer)
Salami (about 12 slices per layer)
If you like green peppers/onions/olives on your pizza, feel free to use those too, I can’t stand those tbh so I leave them out..my kids don’t like em either.)
Shredded cheese of your choice.   I use Kraft’s Itallian blend.  It’s Stringy Mozzarella, Parm, Provalone and Edame I think…
 
 

ASSEMBLY

In a greased Lasagna/casserole pan, start with a thin layer of sauce, Then noodles, then cheese, Then Pepperoni and salami, add more sauce, repeat.  The top layer should be: Noodles, Sauce, Cheese, Pepperoni.  In that order (for aesthetics tbh)

Bake covered in a 400deg F oven for 45 minutes.  Remove cover for 10 minutes for cheese to brown/bubble.  Remove from oven then let sit for another 10 minutes.

ENJOY!

Purple Potato Pancakes

Yesterday, we got our first CSA/Farmshare delivery.

We got a bunch of goodies, like apples, and carrots.  We also got a couple of things people would find odd, and wouldn’t know what to do with.

Like Celeriac and purple fingerling potatoes.  Last night I made scalloped potatoes with celeriac and some normal looking potatoes, was meh.

Today, I still had a chunk of celeriac root ( Click here to see WTF I’m talking about ) left, so I decided to make, potato pancakes with a couple of the purple/blue fingerling potatoes, and the rest of the celeriac root.

 
Here’s the recipe for the potato pancakes:
 
You’ll need:
 
2 Purple fingerling potatoes (don’t bother peeling they’re like the whole ‘new’ potatoes with the super thin peel)   grated
 about 1/8 or so of a large chunk of celeriac root, peeled and grated
1 egg
1/4 or 1/2 cup of flour, depending how juicy the veggies are
2 tsp of baking powder
1tsp of dried thyme
1tsp black pepper
1/2 tsp of salt (or whatever you think is good)
 
Mix all this in a bowl.
 
Then Grab half of it, and put it in a hot greased pan (I used bacon grease because well bacon grease is good) smush it down into a pancake.  Grab the other half and repeat.  Cook on one side until set/brown then flip…cook until other side is brown, flip…cook for another 5 minutes or so…just flipping so each side doesn’t burn…so it’s all cooked inside.
 
I served mine topped with the alfalfa sprouts I got from the farmshare and a side of bacon.
 
 
Yeah they look kinda funky because of the purple potatoes, but they taste pretty damn good.  
 
 
on my plate before going in mah belleh.  
topped with organic alfalfa sprouts and some 
low cal ceaser dressing. See the happy veggies and bacon?
 
 
ENJOY
 
Oh and the scalloped potato recipe
 
3 medium potatoes scrubbed and sliced into rounds.
3/4 med/large celeriac root, sliced thin
2 cups milk
1/4 cup flour
garlic powder
1tsp rosemary (dried or fresh)
1/2 tsp salt
1/2 tsp pepper
 
Mix milk, flour and seasonings in a bowl
layer, potatoes, and celeriac in a casserole dish,  pour milk mixture over everything, cover and bake for about 45 minutes.  Remove cover, bake for another 15 til brown and bubbly.  Let sit for about 10 minutes before serving.
 
I didn’t get a picture of it before we ate it. Was kinda meh, needed more salt at the table for us.  Feel free to add bacon and cheese if you want.  Next time I’m gonna do that.

 

Pork Pie/Tourtiere

Ok Everyone!  I’m back.  I should blog more often but meh..I’ll blog when I wanna blog.

Today, I’ll share my recipe for mince pork pie..or as Quebequois call it “Tourtiere”

Here are the ingredients:

FILLING

 
 
 
  • 5 slices of bacon, chopped (it’s the stuff in the pan)
  • 1lb of ground pork
  • 2 medium potatoes, washed and diced small
  • 2 medium leeks sliced
  • 1 medium onion minced
  • 2tbsp Clubhouse Montreal Chicken Spice
  • 2tsp Dried Thyme
  • 2tsp dried rosemary
  • 1tsp dried sage
  • *of course you CAN use Fresh and I fully encourage that, I didn’t have fresh so I used dried*
  • 1 heaping tablespoon of minced garlic…or 3 cloves minced give or take

Step 1:  Cook the chopped bacon in your skillet. Do so until it’s starting to get crisp.
Step 2:  Put the pork, garlic, leek, onion and spices into the pan with the bacon, mush it all up and cook until no longer pink and crumbled

While the pork is cooking, put your diced potatoes in the microwave for about 2 minutes to partially cook them.

Once the pork mixture is done put in a bowl with the potatoes, mix well and put in the freezer to cool off.

PASTRY!

1 Cup Shortening/Lard/Coconut oil/ Whatever Solid Fat you choose to use, I don’t care.
2 1/4 cups of Pastry flour
1/2 tsp salt
ice water.

Now, you take a cold fork or pastry cutter, and blend the flour, fat and salt in a bowl until it looks all crumbly like..almost like coarse oatmeal.  Keep it cold.  then add the ice water bit by bit until it comes together to form a dough ball.  Don’t knead don’t use your hands..keep anything warm away..or it turns to crap, and you don’t get the nice light flaky pastry goodness.

Split the dough ball into 2 halves,  Roll out on a floured surface, put one half in a pie plate, dump the filling in, then put the other half on top.  Cut slits in.  Grab a pastry brush and brush beaten egg or fresh milk on top of the crust to give it a nice colour when it’s done cooking.

Stick in a 375deg F oven for about an hour.

Enjoy!

Mutton Kebabs with Rhubarb Chutneh

Ok, none of these are *my* recipes.  I DID however get some mutton in my CSA share this week.  Was completely lost as to what to do with it. So I googled..and googled..

This is what I got

FIRST!  The Rhubarb Chutney.

Recipe for the Rhubarb Chutney can be found here

It’s about to start simmering here
Finished product! It thickened in the fridge.

Now, on to the Naan bread!!!

Recipe for the bread can be found here

Now I DID tweak the method a little, since I have a pizza stone.  I preheated my oven/stone to 500deg.  Then turned the broiler on and slapped the breads on the stone to cook.  Came out BEAUTIFUL.

About to be rolled out!!
Final product!!!!
 
Now, on to the Kebabs.
 
Mutton/spice/onion mixture
On the sticks about to go in the oven!
 
Now on to the rice.  I used normal long grain because that’s all I had.  Feel free to use Basmati or Jasmine..
btw if you don’t know how to cook rice, you make me sad.
 
Rice ready to be switched on.
 
And here’s the final product!!!  Was sooo delish.  MOST of this was provided by my local CSA at http://www.taprootfarms.ca  The mutton, cucumbers, rhubarb, onions…yeah all of that was from the CSA.  Nothing like eating exotic, locally!! HAHAH
 

make him Arincini Con Ragu.It’s a Sicilian street

Aside

make him Arincini Con Ragu.

It’s a Sicilian street food that is made out of Arborio rice cooked in chicken stock, mixed..ah the heck with it I’ll post the recipe down below.

Anyway, my husband had them when he was in Sicily during the whole Libya liberation thing.  (Please no anti-war stuff…)  He was like “I had THESE when I was in Sicily and they were SOOOOO GOOD.”  I somehow will have all the ingredients on hand to make them again…and I hear a “YES YES YES YES YES PLEASE”  not from my husband but from a certain Red Headed God who’s a massive foodie.

Anyway here’s my recipe

Step 1: THE RICE MIXTURE

2 cups dry arborio rice, then you cook it as per package directions, substituting chicken stock for the water.  

1/2 cup of grated parmigiano-arrigiano

 2 eggs beaten

Now once the rice is cooked, cool it off, and then mix the cheese and eggs into it.

SAUCE:

My sauce, is something I made from scratch..takes all day so here’s the recipe for that

Roughly 3-4lbs roma tomatoes, peeled and chopped (cut an X at the bottom blanche them in boiling water for 30 secs, dunk tomato in ice water…peel) 

1/2 a large white onion, chopped

about 6 or 7 cloves of garlic, smacked with a knife

3 sprigs of fresh oregano

3 sprigs of fresh marjoram

1 sprig of fresh rosemary

2 sprigs of fresh thyme

about 3 sprigs of fresh basil

(Remove the leaves from the stems and just dump directly in the sauce..don’t worry)

2 large bell peppers, seeded and chopped, I use both red and green. 

I add about 3-4 cups of water to this, bring to a boil and simmer it all day..until it’s all mushy. I then take a stick blender, and wizz everything nice and smooth if there are chunks (My family doesn’t like chunky pasta sauces)  I then add it to whatever cooked ground meat I have on hand and voila!  Ragu! (I HIGHLY suggest using spicy Italian sausage *nodnod*)

So the Assembly of the rice balls.

first, you fill a dish with Italian seasoned bread crumbs.  Then in another dish, you want an egg/milk mixture.  

First step, you wet your hand, then you put some rice (roughly 1/4 cup) in it, and flatten it, put 1tpbs of cooled meat sauce in the center…apply more rice until it makes a ball.. roll in egg, then in bread crumbs…you need to SMOOOSH the rice around the sauce pretty hard…so it sticks, then you need to be delicate when it comes to breading it.  Repeat until you have no more rice mixture left. They should be the size of an orange…so if they look HUGE no worries.

Now, I prefer using a deep fryer, but you can cook them in a pan or in the oven, makes no difference to me.  I deep fry them at 375 degrees until they’re brown and crispy. so around 5 minutes or so.  Oven, I suggest around a 450-475 deg F, spritz with olive oil and cook for about 20-25 minutes.  THE FILLING WILL BE MOLTEN HOT so be careful.

Anyway here’s a picture of the finished products I made one day

Image