by "Steve in Manhattan" (blogenfreude01)
Published 08/19/2017 at 19:33
by "Steve in Manhattan" (blogenfreude01)
Published 08/19/2017 at 19:33
No Tags
STARS: 2
Made this dish again tonight - this time used leek tops to supplement beef stock combined with ham stock I had frozen. Ground pork only, no beef, veal, chicken. No onions or scallions - this was done with straight leeks. Might be good!
"MrDakka" (mrdakka)
08/19/2017 at 21:14, STARS: 0
Waaaaay better with Spam
"CaptDale - is secretly British" (captdale)
08/21/2017 at 17:27, STARS: 1
My ex used to make an amazing tofu sweet and sour soup. Fuck i wish I could remember the ingredients.
"Steve in Manhattan" (blogenfreude01)
08/21/2017 at 18:21, STARS: 1
I did a recreation of my Nana’s blitzes - took me half a Saturday, but I got it back. Simpler recipe though ... maybe you could work it out.
"Steve in Manhattan" (blogenfreude01)
08/21/2017 at 18:30, STARS: 1
Should have thrown this in:
Nana’s Blintzes
For the batter:
4 eggs
2 cups milk
1 and 3/4 cups sifted flour
1/2 tsp salt
Beat eggs well and add salt. Add flour slowly and beat it in. Add milk gradually and beat to a smooth batter. This will make a somewhat thin batter, but it works.
You will need a crepe pan or 7-8 inch bottom-diameter nonstick pan.
Pour a ladleful of batter into a buttered pan, wait a few seconds, then pour the excess back into the raw batter. Repeat until you have about 12-14 shells. Separate them w/ sheets of waxed paper.
For the filling:
1 pound of small curd cottage cheese
14 oz. (2 packages) farmer cheese
2 egg yolks
Mix it all together.
Assembly
Position the shell with the tab formed from pouring out the excess at the top. Place about 3 round tablespoons of filling about an inch below the top of the shell. Fold the top part over the filling, fold in the sides so they’re square, then roll it up. Repeat.
I fry them in hot canola oil, then add butter towards the end for flavor. I think my grandmother fried them in straight butter, but I can’t remember for certain. Serve with applesauce, sour cream, or, if you’re in the mood, go Russian and serve with caviar.
"CaptDale - is secretly British" (captdale)
08/21/2017 at 18:35, STARS: 0
Cool, I will 100% make those! What is you soup recipe?
"Steve in Manhattan" (blogenfreude01)
08/21/2017 at 19:04, STARS: 1
No soup recipe, just the tofu: http://oppositelock.kinja.com/mapo-tofu-1797788502
"CaptDale - is secretly British" (captdale)
08/21/2017 at 19:13, STARS: 1
Cool, thanks
"Stef Schrader" (stefschrader)
08/21/2017 at 23:25, STARS: 1
That sounds amazeballs.
"Steve in Manhattan" (blogenfreude01)
08/21/2017 at 23:49, STARS: 0
Because I am a crazy person I reduced the beef stock by half - the ham stock was already reduced. It’s pretty easy to do, just use the firmest tofu you can get so the dish doesn’t fall apart. Leftovers are amazing.