RFC Certified Unofficial Website food
<< 1 2 3 4 5 >>

The Great Twin Cities Potluck of 1998

Barb Schaller

Barb

The Jam Queen (Barb Schaller) herself, brought a pan of her signature Schaller's orgasmic brownies, some cheesy spinach crepes and a batch of her pirohy. All were excellent, as always!

Pirohy

Pirohy

Recipe By: Barb Schaller
Serving Size: 10
Categories: Slovensky Recepty

4 cups all-purpose flour
1 medium potato peeled, cooked
2 eggs
1/2 teaspoon salt
3/4 cup warm water

Sauerkraut Filling:
28 ounces sauerkraut drained and rinsed
1 small onion diced
black pepper
1 tablespoon oil

Drain kraut into a 3-quart saucepan, cover with cold water, and cook about 10-15 minutes. Drain thoroughly, squeezing excess moisture out with hands, chop, and fry with onion in oil about 10 minutes or so. Season with black pepper as desired.

Alternatively, put kraut into a cooking pan -- do not drain and do not add water. Cook about 10-15 minutes, drain thoroughly (you might want to retain the liquid for another purpose), and continue as above.

Cottage Cheese Filling:

12 oz carton dry cottage cheese (Old Home is the brand in Mpls)
3 green onions
~ 1 tbsp dried dill weed
1 egg
salt to taste

Drain the cottage cheese, then squeeze more liquid out with hands or through a tea towel. Combine with finely chopped green onions and dill weed and salt; mix in egg to bind. (I usually do all the chopping and mixing in the food processor). This quantity of cheese filled 28 pirohy 1/02.

Potato-Cheese Filling:

Boil 3 or 4 small-medium potatoes; peel and mash while hot with some chopped onions that have been fried lightly in a little bit of butter or oil. Grate some yellow (cheddar-type) cheese on top of the hot potatoes. Cover for a few minutes until the cheese melts. Mix to combine. Cool and use to fill pirohy.

4 ounces butter (1 stick)
1 small onion diced

In food processor bowl using plastic dough blade process flour, potato, eggs, and salt until combined. With motor running, gradually add approximately 1/2-2/3 cup warm water, incorporating into dough. Dough should be medium-soft but not sticky. Remove from workbowl, cover, and let rest at least 30-45 minutes. Roll out dough, about 1/4 at a time, to about 1/8" thickness on lightly floured board or counter top and cut dough into 3-1/2" squares.

Place about 1 teaspoon of filling on the side of the dough that was on the board/counter, then pinch edges together to seal securely. If squares were cut from dough, seal pirohy in triangular shape. Place filled pirohy on a towel-covered cookie sheet until all are formed or about 10-15 are prepared. To cook, bring a large kettle of lightly salted water (5-8 quarts) to a rolling boil and gently drop in the pirohy, maintaining the boil and stirring with a wood spoon. Boil at medium-high heat for about 7 minutes, Carefully remove from boiling water into another container of cool water to cool slightly and rinse. Drain again and toss lightly with onion butter sauce made by cooking onion in butter until just barely beginning to brown. Eat and enjoy! Makes about 60 pirohy.

Some would argue that pirohy are best when they are leftover and browned lightly in a skillet another day. Your call.

For long term keeping, I freeze them in packages of 6 in a plastic freezer bag after cooking and tossing lightly with the butter/onion mix.

Twin Cities r.f.c. Potluck Spinach Crepes

Spinach Crepes Spinach Crepes

Pretty tasty. I make the crepes in a smallish cast iron skillet. Recipe made 12 ~6" diameter crepes. Used 6 or 7 for one torte, smearing about 1/4-1/3 cup spinach filling on each crepe layer. Used about 1/2 tsp. chicken base in the Mornay sauce, along with 2-1/2 slices American cheese, some shredded parmesan, and some shredded Swiss cheese. I assembled the torte on Saturday evening, without the sauce, toted the sauce to Sapphire's on Sunday and poured it over and heated it in her oven. I never said it was lo-cal.

Gateau de Crepes aux Epinards

Recipe By: Barb Schaller
Serving Size: 8
Preparation Time: 1:00
Categories: Entrees

Crepes:
2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter (I do)

Filling:
2 pkg. frozen chopped spinach (10 oz. each)
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half (combination of leftover evap. milk and skim)
1 teaspoon sugar (forgot to use it; didn't miss it a bit)
dash nutmeg (tiny bit of Penzey's; I could taste it)
Salt and pepper to taste

To Finish:
1 cup Mornay sauce
1/4 cup grated Swiss cheese

To prepare crepes: Beat eggs and egg yolks with milk, using a whisk or fork. Add flour and salt, beat until smooth. Batter should be the consistency of heavy cream. Add butter; let stand 30 minutes. Using about 1/4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet or a crepe pan, turning once. Set aside or freeze for future use. Makes about 15 six-inch crepes.

To prepare filling: cook the spinach according to package directions and drain thoroughly. Melt butter, add flour and stir. Add half and half, cook and stir until smooth (essentially, a thick white sauce). Stir in well-drained spinach, sugar, nutmeg, salt and pepper. Stack the crepes in a buttered pie plate, spreading about 1/3 cup of spinach mixture between each (will use about 5-7 crepes).

Cover with Mornay sauce (a glorified white sauce--add some grated cheese to 1 cup medium white sauce) and sprinkle with grated Swiss cheese.

Bake at 400°F for about 10-15 minutes. Makes 6-8 servings.

Notes: Recipe from a neighbor in the late 70s.

Barb Schaller's Famous Orgasmic Chocolate Brownies

Barb Schaller's Orgasmic Brownies

First Place, 1997 Minnesota State Fair
"Plain Brownies" (adapted from Cook's Illustrated, March 1994?)

1 tsp. baking powder
1-1/3 cups (6 ounces) cake flour
1 cup (2 sticks) unsalted butter
4 ounces unsweetened baking chocolate (I use Hershey's)
2 cups sugar
4 eggs
2 tsp. vanilla extract
1 tsp. almond extract
1/2 tsp. salt

Whisk together the baking powder and cake flour; set aside. Preheat oven to 350 degrees; adjust rack to center of oven. In a 2-quart microwave-safe mixing bowl/pitcher, melt the butter and chocolate together on medium to medium-high power for a couple minutes until chocolate melts (butter will melt faster). Cool for 5-10 minutes (sometimes I don't). Whisk in the sugar. Whisk in the eggs, one at a time. Whisk in the extracts and the salt. Fold in the flour/baking powder. Pour or spread the batter into a parchment-lined 9x13" pan (original recipe calls for agreased pan). Now, swirl about 1/2 to 3/4 cup jam into the batter.

Place on rack in center of oven and bake at 350 degrees for 30-35 minutes. Do not overbake. Cool. Eat. Keep the moaning low out of consideration for the neighbors.

Yes, I use unsalted butter. Yes, I use chocolate, not cocoa powder or something else. Yes, I use cake flour.

Barb Schaller: barbschaller@earthlink.net

<< >>