Archive for the 'béarnaise' Category

16
Aug
10

Wild Mushroom Pierogies


[I've not been well for just over a month, while I'm slowly recovering and SYR is finishing off some other projects, I thought that I should at least bring you some delectable recipes from other blogs. One of my favorite recipe sites PtitChef, directed my attention to this great recipe (I made it yesterday and can attest to it being delicious!) from a non kosher blogger (Gourmet Traveller) who nevertheless has some superb recipes that are easy to adapt or already can be kosher. Below I will quote the original recipe and then I will give you my variation, because I had it together with meat. CS]


Wild Mushroom Pierogies

serves 6

Filling:

1 cup boiling water
18g (2/3 oz) dried porcini mushrooms
1 medium onion, quartered
2 garlic cloves, crushed
170g (6 oz) cremini mushrooms, quartered
1 1/2 tbsp unsalted butter
1 tbsp parsley, finely chopped

1 portion pierogi dough (recipe below)
450g (1 lb) onions, chopped
55g (1/4 cup) unsalted butter
sour cream (to serve)

First, make the filling. Pour boiling water over porcini in a small bowl and soak until softened, 10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.

Finely chop onion and garlic in a food processor, then add the cremini and porcini mushrooms and pulse until very finely chopped.

Heat butter in a skillet over moderate heat until foaming, then cook mushroom mixture, stirring frequently, until mushrooms darken and excess liquid has evaporated (about 8 minutes). Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and season with salt and pepper to taste. Leave to cool completely.

To make the pierogies, Halve the dough and roll out 1 piece on a lightly floured surface into a 15-inch round (keep remaining dough wrapped). Cut out rounds with a floured cutter and place 1 tsp filling in centre of each round. Moisten edges with water and fold in half to form a half-moon, and pinch the edges together to seal. Transfer made pierogi to a flour-dusted kitchen towel and repeat with remaining rounds.

Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm.

Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to the skillet with onions and lightly pan-fry for a minute or two on each side – be careful as the dumplings will be fragile. Serve immediately.

Note: Filling can be made 2 days ahead and chilled, covered. Filled pierogies can be frozen 1 month. Freeze on a tray until firm (about 2 hours) then freeze in plastic bags. Thaw before cooking.

Pierogi Dough

1 3/4 cup plain flour
2 large eggs
3/4 tsp salt
1/4 cup water

Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let it rest at room temperature for at least 30 minutes.

Note: Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.

Because some porcini mushrooms are known to be infested with tiny insects and worms I substituted them with fresh shiitake mushrooms, even if the taste is somewhat different and not as nutty. On the other hand, shiitake mushrooms have been identified as a top provider of L-ergothioneine (one of the most potent anti-oxidants), so I felt it was a very good substitute.

Since I had some left over Shabbos meat, that had to be finished, instead of butter (as the original recipe calls for) I used Hollandaise Sauce (made with margarine) as taught by Chef David Ritter (from the Center for Kosher Culinary Arts) on these two videos. The Hollandaise also brought another element to the above recipe, not only was the sauce quite buttery but it also added a subtle, tang taste. MmMmm, MmmMm!

Yesterday’s dinner was delicious, but I also learned how to make a great Hollandaise… ahhh, the future possibilities!  I froze three of the six pierogies,  those I’ll try this with Chef Ritter’s Béarnaise Sauce, it should greatly enhance the taste.

CS

17
Jan
10

Cutting to the Chase


Chef Chase Sanders, in a snapshot taken by one of his coworkers at The Pasta Factory

Chef Chase Sanders just wowed me! That’s all I can say. The new chef of The Pasta Factory is no stranger to the art of fine cooking, or to The Pasta Factory‘s owner Sol Kirshenbaum.

Both worked together at Levana’s where Chase got a chance to hone his skills as a kosher chef. Chase is incredibly personable, warm, generous and totally without airs. He began his career as a lowly dishwasher eight years ago and worked his way up earning each bench mark by the sweat of his brow, a passion for food that flowed through his handiwork and an uncanny positive attitude that propelled him forward. The man has vision, depth, a contagious enthusiasm, superb creativity, and a great love for his chosen profession.

Totally non-pretentious in his approach to food, Chef Chase explained: “Simple clean flavors- that’s how I like to execute my food.” He was so willing to share the specifics of what went into the dishes that tasted so extraordinary. As though talking about most favored children, he described particular fresh herbs, the cooking by taste and touch, the experimenting that goes into perfecting sauces like his béarnaise without the use of butter, creating modifications in his reduction sauces without sacrificing taste, and about adapting authentic Italian or American flavors to dishes for the kosher kitchen.

Chef Chase, in hands on style, does his own daily shopping for the latest catch in fish, “ I want to know the fish I’m serving.” And so it goes with the other fresh ingredients Chef serves at the restaurant. “I have to feel, smell and taste. I have to use my own senses to get the right mix of textures and tastes for what I prepare.” The Chef summed up his philosophy of good food when he said “Anyone can put three ingredients together, but if you put your whole heart and soul into the preparation, it comes out amazing!” “All my love comes through the knife into the sweet potato!” Well, those sweet potato fries did have that something indescribably delicious about them. That signature “love ingredient” also transmits itself to his staff, as Chef Chase makes a point of keeping everyone tight and close together – working as one to create great service each and every day. We wish him the best of luck as top chef at the Pasta Factory and look forward to see all his culinary visions comes to fruition.

SYR




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