Pokazywanie postów oznaczonych etykietą DARING COOKS. Pokaż wszystkie posty
Pokazywanie postów oznaczonych etykietą DARING COOKS. Pokaż wszystkie posty
niedziela, 15 sierpnia 2010
Agust Daring Cooks 2010 - The World of Pierogi
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
I don't think that I could think of more polish/middle Europa kind of dish than Pierogi. Most of countries here (like Russia, Poland, Ukraine, Slovakia etc etc.) has those little dough pieces in menu. The main difference in filling - some are very traditional and connected with each country's history or style of living. Some are new and very modern. The truth is : you could probably make a filling with anything you want.
This filling is kind of traditional here : many bars has "Russian Pierogi" in their menu - onion, cooked potatoes and "white cheese" (fresh cheese). As you can see - i skip the cheese this time.
See those? I wanted to show you, who are not familiar with pierogi, how easily you can fold those into uszka. Another polish specialty.
Dill dough - very nice aroma, delicate and summery, with salmon and, should be, two cheeses - fresh cheese and Dziugas - hard cheese from Lithuania (similar to parmigiano reggiano)
poniedziałek, 14 czerwca 2010
June Daring Cooks Challenge - Chicken Liver Pate and Pesto Bread
Our hostesses this month,Evelyne ofCheap Ethnic Eatz , andValerie of aThe Chocolate Bunny , chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
Since I saw this Challenge back in a May I was more than excited. Firstly because I love baking pates. I like using all kind of spreads and pates on my bread every morning. Also I wanted to make bread again after first quite succesfull attempt with Irish Soda Bread .
Sometimes I feel like I am countrywoman lost in a city since I love the country so much. I am not sure if I could live in a country full-time but for a longer free-time stays I'm in! I like to wake up very early, going to check what grown overnight, how many new eggs we have, what kind of flowers will make us happy today. But living in a city is not bad either, oh no.
We do not have garden but my balcony is quite big. So every year when I see that the sun in high and we are sure that cold days are behind us I plant. I have many, many herbs in any place you can count. That's why I am so crazy over pesto right now. And that's why I choose to make Pesto Bread with my Pate.
I use hazelnuts to my pesto, so since I wanted to be this recipe to be more coherent, I also add some sweet hazelnuts to a pate. This is nice crunchy surprise inside and work nice with a chicken meat. Livers, when make good, are also little sweet. In burned-sweet kind of taste.
1 tablespoon butter
2 onions, coarsely chopped
400g chicken livers, trimmed
3 tbsp brandy, or any other liqueur (optional)
500g chicken legs with a skin, cooked in a soup before
2 shallots, chopped
1 tsp quatre-épices (or 1/4tsp each of ground pepper, cloves, nutmeg and ginger is close enough)
2 eggs
200 ml (7 fl oz, 3/4 cup + 2 tbsp) heavy cream
2 fresh thyme sprigs, chopped
Salt and pepper
100 gram hazelnuts
Preheat oven to 200oC (400oF, Gas Mark 6)
Preheat oven to 200oC (400oF, Gas Mark 6)
Melt the butter in a heavy frying pan over low heat. Add the onions and cook, stirring occasionally, for 5 minutes, until softened. Add the chicken livers and cook, stirring frequently, for about 5 minutes, until browned but still slightly pink on the inside.
Remove the pan from heat. Pour in the brandy, light a match and carefully ignite the alcohol to flambé. Wait for the flames to go out on their own, carefully tilting the pan to ensure even flavoring. Set aside.
Put chicken legs with a skin in a food processor, then add the onion-liver mixture and the chopped shallots, and pulse. I make my little more smooth looking since I prefer this way.
Transfer to a bowl and add quatre-épices, cream, eggs, and thyme. Season with salt and pepper, and mix well. Spoon the mixture into a terrine or loaf pan and cover with the terrine lid or with aluminum foil.
Take baking tin poured with a butter and covered with bread crumbs. Put half the mixture in tin and place the hazelnuts, pressing them into a pate a little. Add rest of a mixture pressing a little again. That will remove any air from a tin.
Remove the pan from heat. Pour in the brandy, light a match and carefully ignite the alcohol to flambé. Wait for the flames to go out on their own, carefully tilting the pan to ensure even flavoring. Set aside.
Put chicken legs with a skin in a food processor, then add the onion-liver mixture and the chopped shallots, and pulse. I make my little more smooth looking since I prefer this way.
Transfer to a bowl and add quatre-épices, cream, eggs, and thyme. Season with salt and pepper, and mix well. Spoon the mixture into a terrine or loaf pan and cover with the terrine lid or with aluminum foil.
Take baking tin poured with a butter and covered with bread crumbs. Put half the mixture in tin and place the hazelnuts, pressing them into a pate a little. Add rest of a mixture pressing a little again. That will remove any air from a tin.
Bake for 1,5 hour (uncover after about an hour) or until the skin will be dark brown. Remove from the oven and cool. Put in a fringe for about2-3 hours before serving or better overnight. I use recipe for Pesto Bread again from lovely Liska's blog.
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