Text 29203, 132 rader
Skriven 2012-09-03 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tongue 206
==================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> the flavor, of which there is much, largely
 ML> because of the fattiness, takes some getting used to.

I don't find tongue very fatty except at the gristly root.

 JW> discard cooking liquid (or save, if desired).

 ML> It's a strong broth

It has an off flavour; I've used it but never liked it as much as
pot roast juice or roast beef drippings.
 
 JW> Starbux!

 ML> Bite your tongue.

"Unlike other coffee, espresso actually is rocket science."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ukrainian Spinach Dumplings With Lemon Marmalade
Categories: Ukrainian, Dumplings, Fillings, Cheese
  Servings: 4

           FOR THE DOUGH:
      1 lg egg, beaten
    1/3 c  sour cream
  3 1/4 c  all-purpose flour, plus more
           for rolling
      1 ts kosher salt
      8 TB unsalted butter 
           FOR THE FILLING:
      2    yukon gold potatoes, peeled
           and cut into 8 equal pieces
      2 ts kosher salt
  2 1/2 TB olive oil
      1    white onion, minced
  2 1/2 lb zucchini, grated (4 cups)
      2 bn fresh spinach, roughly
           chopped (8 cups)
      5 oz feta cheese, crumbled
      6 TB unsalted butter
      1 c  sour cream
           Lemon Marmalade
    1/4 c  chopped fresh dill

Dumplings called varenyky are a common sight in Eastern Europe; they
can be filled with anything. Susan Feniger's version takes a heavy
appetizer and brightens it up with summer vegetables: zucchini and
spinach together with tangy feta cheese. To top them off, she uses a
bright and bitter lemon marmalade which cuts the richness.

For the Dough: In a small bowl, mix the egg and sour cream together.
Put the flour and salt in the bowl of a stand mixer fitted with the
paddle attachment. With the mixer on low speed, beat the mixture
while adding the butter, one piece at a time, until the flour starts
to come together in small clumps, about 2 minutes. Stop the mixer
and add the egg mixture all at once. Turn the mixer on low speed
again, and mix just enough to incorporated the egg mixture. Do not
overmix or your dough will be tough. The consistency will be
slightly crumbly and will resemble a pie dough. Turn the dough out
onto a flat surface. Knead it with your hands just enough to bring
the dough together into a ball. Wrap it in plastic wrap and
refrigerate it for at least 1 hour or for as long as 24 hours.
Divide the dough in half. Put one half on floured work surface; wrap
the other half in plastic wrap and return it to the refrigerator.
Roll the dough out into a round about 1/8 inch thick. Cut out 12
rounds with 3-inch cookie cutter. Put rounds on a plate, cover with
plastic wrap, and refrigerate until ready to use. Repeat with the
other half of the dough to make 24 rounds total. 

For the Filling: Put the potatoes and 1 teaspoon of the salt in a
small saucepan, cover with water, and set over high heat. Bring to a
boil. Then reduce the heat to medium-low and continue to cook at a
slow boil for 15 minutes, or until the potatoes are very tender when
poked with a fork. Drain, and set aside until cool enough to handle,
5 to 10 minutes. Grate the potatoes on the large holes of a box
grater and set aside. While the potatoes are cooking, heat the olive
oil in a large saute pan set over medium-high heat. Add the onion
and cook, stirring frequently, until it is translucent and just
beginning to brown, 3 to 4 minutes. Add the zucchini and 1/4
teaspoon of the salt. Cook, stirring constantly, for 2 minutes. The
onion will continue to brown; that is okay. Add the spinach and 1/4
teaspoon of the salt. Cook, stirring, for 2 minutes.

Remove the pan from the heat and pour the entire contents into a
colander, pushing on them slightly to expel some of the liquid. Let
drain and cool in the colander for 30 minutes, occasionally pressing
and stirring with a rubber spatula to drain as much of the excess
liquid as possible. When the drained spinach mixture is cool, put it
in a large mixing bowl. Add the grated potato, feta cheese, and the
last 1/2 teaspoon salt. Mix gently to combine.

To Assemble: Put a large pot of water on the stove to boil. Put a
level tablespoon of the filling in the center of each dough round.
Fold the dough into a half-moon shape, and making sure the filling
doesn't squeeze out, press the edges together firmly with your
fingers to seal them. The dough is pliable, so if there seems to be
too much filing, you can stretch it a little bit to fit around it.
Repeat until all of the dumplings are filled. Working in batches,
boil the dumplings for 3 minutes and then drain, being careful that
they don't tear. Set them aside on a tray lined with wax paper. (The
dumplings can be covered and refrigerated for up to 1 day at this
point.)

Melt the butter in a large saute pan over medium-high heat. When the
butter is frothy, add the dumplings so that they lie in a single
layer. (You may have to do this in two or three batches, depending
on the size of your pan.) Cook for just 1 to 2 minutes on each side,
until they have a light golden brown sear and are slightly crispy.
To serve, spread a generous spoonful of sour cream across the center
of each plate. Follow with a spoonful of the lemon marmalade. Put
the dumplings on top, and sprinkle with the dill.

Recipe from: Street Food by Susan Feniger
Posted by: Kate Williams To: Serious Eats

MMMMM-------------------------------------------------


Cheers

YK Jim


... I prefer honey from free range bees.

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