Potica (Pōteetza)

The Slovaks of the former Yugoslavia have prepared Potica for years. My wife's Croatian Grandmother passed this recipe down though her family. Now Louisa makes this lusciously rich nut roll every year as part of our Christmas celebration.

INGREDIENTS:

Walnut Filling:

2 Lbs ground walnuts

3 cup milk

1 cup granulated sugar

¼ Lb. butter

1 cup honey

4 eggs (beaten)

1 teaspoon Vanilla

PREPARATION:

The Day Before-

Grind the nuts, beat the eggs. Melt the butter in a medium sized pot. Then add the milk, sugar, honey, beaten eggs and vanilla. Continue heating over medium heat, all the while mixing until well blended. Add the ground nuts, continue mixing. Bring it to just a bubbling, reduce the heat, cover (ajar), continue cooking until the filling thickens. (About 30 min). Stir frequently to prevent sticking or scorching.  Remove the pan from the heat and let it cool. Refrigerate overnight.

Preparing the SWEET DOUGH

INGREDIENTS:

½ Cup warm water

2 package active dry yeast (NOT Rapid Rise)

1-½ cups lukewarm milk

½ granulated sugar

1 teaspoon salt

2 eggs

½ cup soft shortening (Vegetable oil or Crisco)

7 to 7½ cups all-purpose flour divided

PREPARATION:

Preheat the oven to 350 deg.

Measure the water into a large mixing bowl, add the yeast letting it dissolve. Heat the milk (lukewarm) in a medium pot, add the sugar, salt, eggs and shortening. Mixing well. (Make sure the mixture is just warm and not hot as it will kill the yeast!). Add the mixture to the bowl containing the yeast along with 3-½ cups of flour. Mix with a spoon until smooth. Add additional flour so it handles easily.

Turn out onto a floured surface (counter top or?) and knead until smooth and elastic (about 5 min.). Round it up and place in a greased bowl, grease side up. Cover with a damp cloth and let it rise in a warm place (no drafts) until it doubles in size(about 1-½ hours).

Punch it down, let it rise again until it doubles (about 45 min.).  Divide the dough in half. Roll out almost paper thin (1/16" thick) into an oblong shape about 20" by 30". Spread ½ of the previously prepared walnut filling over the dough, staying back from the edges about ½". Now, starting at the wide side, roll up the dough and filling like a "jelly roll". Turn the short edges in as you go along. Spread a thin film of water along the long edge and seal the roll by pinching the edge into the dough.

Repeat the procedure with the other half of dough and filling.

Grease a large cookie sheet and lay the two rolls about 3" apart, cover with a damp cloth and let them raise for 1 hour.

Place the cookie sheet in the oven and bake at 350 deg. for 1 to 1-¼ hours until they are nicely browned.

It freezes well so make extra!

Cod Roasted with Rosemary and Basil

Cod is a staple of the New England coast. Here is

a flavorful way to roast it with rosemary and basil along with a hint of China brought forth with the ginger and soy sauce.

 

INGREDIENTS:

2 cod fillets ½ to 3/4 lb total
4 leaves fresh basil or 1 tsp dry
1 Tbsp fresh chives or ½ Tbsp dry

2 small stalks celery

1 stem rosemary

2 tsp ginger
4 small shallots

4 cloves garlic

1½ Tbsp lemon juice

2 Tbsp soy sauce (reduced sodium)
black pepper to taste

PREPARATION:

Wash and chop the rosemary, basil, chives. Peel and mince the ginger, garlic and shallots. Finely chop the celery. Juice the lemon. Add the pepper, lemon juice, rosemary, basil, soy sauce and chives to a bowl. Wash the cod, checking for bones and cut it into serving size pieces. Add the cod to marinade  and let it marinate for about a half an hour.

COOKING:

Preheat the oven to 350ºF

Sauté the onion, leek, celery, garlic and ginger root in an oven-proof skillet with a lid, until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove the skillet from the heat and cover. Bake for 20 to 30 minutes. Remove the cod to a waiting dish. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets.

Postings

Sorry, but due to illness in the family, I won't be able to post here for a while.

Buffalo Brisket for St. PATRICK'S DAY

St. PATRICK'S DAY has always been an important day for me as my father was Irish through and through. Well since we stopped eating beef, that left out corned beef also. That just wasn't acceptable, so here's my solution.

INGREDIENTS:

1 Lb. Buffalo Brisket

1-3/4 cups reduced sodium chicken broth

1 shallot

1 clove of garlic

1 rib of celery

1 tsp dried basil

black pepper to taste

3/4 cup red wine

1 Tbsp extra virgin Olive oil

PREPARATION:

Wash the brisket, pat dry and set aside. Peel the garlic and shallot, leaving them whole. Wash the celery rib, trimming and cut into 3rds.

COOKING:

Set a Dutch oven over medium heat, when warm to the touch, add the olive oil. Sear the brisket on all sides; then sauté the shallot, garlic and celery. Add the red wine and chicken broth, Basil and pepper. Braise the brisket simmering for 3 hours adding more broth if necessary.

            Serve with prepared horseradish and garnish with parsley sprigs

For St. PATRICK'S DAY

Additional INGREDIENTS:

1 small head of cabbage

3 carrots

6 small potatoes

1 cup reduced sodium chicken stock

4 oz. salt pork

PREPARATION:

Peel the outer leaves, wash and cut the cabbage in 4ths. Peel and wash the potatoes and carrots. Leave the potatoes whole, but cut the carrots in thirds. Score the rind of the pork.

COOKING:

Set a pot over medium heat, add 1 cup of chicken stock, the salt pork and ½ cup of the stock from the brisket. Bring to a gentle boil and add the vegetables. Add more broth or water to cover the vegetables. Simmer covered, until the potatoes and carrots are fork tender, about 20-30 min.

Golomki (Cabbage Rolls or Golabki) AKA "Pigs in a Blanket"

A family tradition for as long as I can remember has been Golomkis. In a "word" cabbage rolls. They are a traditional Polish dish and many other countries have variations on them… for instance the Croatians make almost the identical thing, but call them Halupkies.

  The Golomki has been traditionally served as part of a holiday meal, but we often enjoy them on no special occasion at all. Some recipes call for a tomato based sauce, however my grandparents emigrated from Poland and this is how they did it.

INGREDIENTS:  

1 lb. ground pork or chicken
1 large shallot

1 cup cooked rice (Minute)
1 Tbsp chopped dry parsley

½ tsp ground savory

1 egg
Salt and pepper to taste

1 medium head cabbage
4 oz. salt pork

parsley sprigs for garnish

PREPARATION:

Cook the rice according to directions. Mix the first seven ingredients together with your hands in a bowl and set aside.

Remove the core from the cabbage. Put the cabbage in a dutch oven, cover with water and bring to a boil with the pan covered. Simmer 'till the leaves are softened and pliable;  remove the leaves one by one as they soften. When you have 4 or 5 removed, you can start filling them. You'll need 15 to 20 leaves. Leave the head in the simmering water.

Toughen the soft leaves in cold water. Carefully slice off the thickest part of the thick central vein.

Place about 4 Tbsp. of the meat mixture near the core end of a cabbage leaf. Form an oval with the filling. Tuck the sides of the leafs and roll them into tight rolls. Continue removing the leaves from the water adding the filling and rolling until the fillings' all used up.

Put the meat filled rolls in a large dutch oven, add the salt pork and cover with water*. Simmer over low heat for 2 hours.

* Alternately the water from boiling the cabbage may be used for additional flavor.

For a Complete BOILED DINNER

  1 lb. container of Sauer Kraut.

   Peel and wash 3 carrots cutting into 3 pieces each.

   Peel and wash 4 medium potatoes and cut in half.

Skip the last sentence above, instead, place the Sauer kraut undrained in the bottom of a Dutch oven. Arrange the cabbage rolls on the kraut and add the salt pork. Gently add water* to the pot until the rolls are covered; Cover the pot and bring to a gentle boil. Turn the heat down and simmer for an hour.

After the first hour, add the potatoes and carrots to the pot. Allow the water to start a gentle boil and simmer for another hour.

Scoop out the vegetables and arrange in a serving dish. Gently lift the cabbage rolls with a slotted spoon and arrange on a platter. Garnish with parsley sprigs. Using the slotted spoon, remove the Sauer Kraut to a separate serving dish and present everything to the table.

New England Fish Chowder

Having been born in Massachusetts, I enjoyed many specialty dishes of the East Coast. The way they were prepared varied from state to state, and even town to town.
Here is a recipe for fish chowder that is my favorite. It isn't overly spicy, but has a delicate balance of flavors that allow you to enjoy the "fish". I should note, we don't use any thickeners and as such it won't hold a spoon upright as some do.

INGREDIENTS:  

1 to 1 ½  lbs cod, or other firm white fish

1-½ cups heavy cream

6 oz slice salt pork

1 shallot

1-½ cup of water from fish

1 cup of potatoes

1 bay leaf

½ tsp dried thyme, or 1 tsp fresh thyme

Fresh parsley for garnish

Fresh ground white pepper

PREPARATION:

Peel and chop the shallot. Peel and wash the potatoes and dice into ½" cubes. Wash the thyme shaking off the water, strip the leaves and chop. Wash the parsley shaking off the excess water, cut off the leafy tips and chop finely. Rinse the salt pork and cut into ¼ " slices.

Wash the fish fillets, remove any pin bones, cut into 2 or 3 large pieces.

COOKING:

Set a medium size heavy sauce pan over medium heat, add 1-½ cups of water followed by the fish. Bring to a slow boil and cover. Simmer for 15 to 20 min. or until the fish flakes easily. Transfer to a plate. Strain the water and use for further cooking.

Again, Set a medium size heavy sauce pan over medium heat let it warm a bit then lightly brown the salt pork. Add the shallots and cook until they are soft. Add the water, potatoes, bay leaf and thyme cover and cook for 20 min until the potatoes are soft.

Remove the salt pork, add the cream and the fish, breaking it into med. size pieces (It will flake while it sets), bring to a low boil. Cover, reduce heat and simmer for 5 min. Remove from the heat and let sit for 3 hours for the flavor to develop.

Return the pan to the heat, bring to a slow boil just before serving.

Sprinkle a little chopped parsley garnish. Serve with a pepper mill full of white pepper corns.

Stuffed Portabella Mushrooms

We made too much stuffing, that's why there are five!

There are so many ways to prepare Portabellas that adding another seems redundant; however the interesting twist here is using cream cheese in the stuffing. The flavors blend beautifully, nothing overpowering, just a nice medley of flavors.

INGREDIENTS:

3 large portabella mushrooms

2 oz cream cheese

3 ounce dry stuffing mix

1 small shallot

1 garlic cloves

2 ½ Tbsp white wine

2 ½ Tbsp butter

¼  tsp red pepper flakes

1 Tbsp extra virgin olive oil

2 Tbsp Panko breadcrumbs

 dash Fresh ground pepper

PREPARATION:

Wash the mushrooms and pat dry, remove stems and chop. Peel and chop the shallot and garlic.

COOKING:

Preheat oven to 350 deg.

Melt the butter in a large saucepan, mixing in the cream cheese and white wine. Stirring constantly until it thickens. Add crushed red pepper flakes. Remove from the heat and let set.

Follow the package directions on the stuffing mix for preparing it.

Set a skillet over medium heat, add oil and sauté the shallot, chopped mushroom stems and garlic until translucent. Add to the stuffing, mixing thoroughly. Then add the creamy sauce and black pepper, stirring to combine.

When well mixed fill each mushroom cap heaping. Spray a baking sheet with non-stick spray (Pam) and add the stuffed mushrooms. Sprinkle breadcrumbs on top and Bake uncovered in the preheated oven 20 minutes, or until stuffing is lightly browned.

Add a fresh sprig of parsley for garnish

Roasted Creamy Kielbasa Stew

This recipe has been around for quite a while in one form or another, and is definitely in the "good 'n hearty" category. Louisa has made several changes to suit our tastes, but I think you will find it an excellent dish on these cold wintry nights.

INGREDIENTS:

1/2 lb Kielbasa (Polish sausage, If you can find it, Boar's Head is superb)

3 medium red potatoes

1 large shallot or small leak

1 small sweet red pepper

1 Tbsp extra virgin olive oil

1 Tbsp fresh basil or ½ Tbsp dried

¼ tsp fresh ground pepper

½ cup heavy whipping cream

½ Tbsp cornstarch

½ Tbsp water 

Parsley flakes and sprigs for garnish 

PREPARATION:

Rinse off the kielbasa and cut it into 1/4" rounds. Peel the potatoes and cut into 1" cubes. Rinse the pepper, cut it in half and then cut into 1" pieces. If using fresh, wash the basil shaking off the water and chop finely. Combine cornstarch and water. Peel the shallot or leak and slice into 1/4" disks.

Using a 3 qt. roasting pan, add the potatoes, onion peppers and kielbasa. Toss to mix being careful not to break  the shallots/leaks.

Pour the oil, over meat and vegetables followed by the basil and grind on some pepper. Toss again to mix well and cover.

Preheat the oven to 350 deg.

COOKING:

Place in the oven and bake at 350 deg for 45 minutes. Remove from the oven and gently stir.  

Add the cream; re-cover and bake for an additional 30-40 minutes. Check the potatoes for done-ness then remove.

Stir in the starch mix and place the roaster on one of the burners on the stove top. Heat to a slow boil, stirring constantly as it thickens.

Sprinkle with parsley flakes and garnish with parsley sprigs

Sautéed Red Bell Peppers with Shallots

We love sweet red peppers so we keep finding new ways to make them. The combination of the shallots and peppers brings out the flavors in both vegetables. Don't overcook them, the should be crisp tender, not soft and mushey!

INGREDIENTS:

3 large red bell peppers

3 small shallots, sliced

1 Tbsp extra virgin olive oil

1 tsp parsley

1 tsp thyme

freshly ground Pepper to taste

1 oz. Red Wine

curly parsley sprigs

PREPARATION:

Wash the peppers and "Carve" the peppers by slitting lengthwise along the rib depressions then core; removing it and the whit ribs. Cut into 1” by 1” pieces or triangles.  Peel and slice the shallots through the diameter into rings.

COOKING:

Set a skillet over medium heat. When the rim is warm to the touch, add the oil and continue heating for a couple of minutes (4-5) heat. Add the spices, sautéing for a couple of minutes, then the peppers Sauté until are slightly charred, yet still firm, about 10-15 minutes. Add the shallots, sauté just to brown them, 1 minute or so. Grind pepper to taste and mix a bit. Remove the peppers to a waiting dish, splash in some red wine and deglaze the skillet then pour the sauce over the peppers just before serving. Garnish with some curly parsley sprigs.

Roasted Turkey Breast with Herbs

You don't have to wait for a holiday to enjoy Turkey. With turkey parts readily available, this is an ideal way to prepare juicy, tender and flavorful meal. Needless to say this recipe will have lots of leftovers to snack on.

INGREDIENTS:

1/2 Turkey breast about 4 pounds bone-in, skin-on

4 Tbsp butter, softened

2 Tbsp fresh rosemary

1 Tbsp fresh thyme

1  tsp Ground black pepper

1 Tbsp extra virgin olive oil

Rosemary sprigs for garnish.

PREPARATION:

Wash the rosemary and thyme shaking off the excess water and finely chop. Add to the softened butter, stirring to make a smooth paste.

Wash the turkey breast and trim off any waste and excess fat. Pat dry with paper towels. Sprinkle underside of breasts with salt and pepper. Using your fingers, gently pull the skin apart from the breast meat to open up a cavity. Use a spoon to open up the cavity and spread the paste evenly over the meat under the skin. Replace the skin to cover the meat and rub the skin with olive oil and sprinkle liberally with pepper

Use a roasting pan fitted with a rack to allow circulation of heat. Place the breast on the rack skin side up and cover.

Move the oven rack to middle position to accommodate the roasting pan and cover then pre-heat to 450 degrees.

ROASTING:

Roast until thickest part of breast registers 165-170 degrees on instant-read thermometer, 60 to 75 minutes. Remove the cover after 30 min to brown the skin. Transfer the breast to cutting board, cover with a foil tent and let it rest 10 minutes before carving.

Go withes: Wrap a couple of sweat potatoes (yams) in aluminum foil, after washing and piercing the ends  potatoes with fork so the steam will escape. Pierce the sweet potatoes with fork so the steam will escape. Put them in the oven and bake about 35 minutes or until tender. Slit open and add a dollop of butter.

The pan drippings make excellent gravy if you are so inclined, but the turkey is tender and juicy so it really isn't necessary.
 

Note: the same recipe will work with a Chicken Brest, just use a whole breast and cook for about 30 to 40 min.

Blondie's (Blonde Brownies)

We just bought a new Calphalon non stick baking pan, so we thought what better way to christen it, than make up a batch of Blondie's. Our recipe is a little less sweet and is less strong in "molasses" due to the smaller amount of sugar and the use of Light Brown sugar than other recipes.

 

INGREDIENTS:

2+ cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1-1/2 cups packed light brown sugar
2/3 cups butter
2 eggs
2 tsp vanilla
1 c Semi-sweet chocolate chips
1/2 cup walnuts
1/3 cup dried cranberries

PREPARATION:

Chop the nuts and soften the butter in a micro.

Stir the butter, brown sugar, eggs and vanilla together mixing well. Mix flour, baking soda, baking powder and salt in a separate bowl. Add flour mixture to sugar mixture. Blend in the cranberries, chips and 1/2 the nuts.

Lightly spray a 13 x 9 non stick pan with non-stick spray. Spread the mixture in the pan and sprinkle with the  remaining of nuts

COOKING:

Bake 340° for 20-25 min. Check with a tooth pick toothpick inserted into the center after 20 min. When it comes out almost clean, their done.  Let the Blondie's cool in the pan. Then cut in bars

Herbed Potatoes with Bacon

This is a wonderfully delicate dish where all the flavors come together with the creaminess of the red potatoes. I know, you don't want to peel, well don't blame me if the results are less then wonderful.

INGREDIENTS:

7 small red potatoes (about 1 pound)

1-½ Tbsp butter

1 Tbsp extra virgin olive oil

2 Tbsp fresh parsley

1 Tbsp fresh or dried chives

¾ tsp fresh tarragon or 1/4 tsp dry

1 large garlic cloves

1/8 tsp pepper

2 bacon strip precooked and crumbled

PREPARATION:

Wash the parsley, shaking off the water and mince. Wash and mince the chives and tarragon (if using fresh). Peel and mince the garlic.

Wash the potatoes, place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well and peel the potatoes and cut into 1/4ths about 1inch cubes.

COOKING:

Set a large skillet over med-high heat; when the rim is warm to the touch, add the oil letting it heat, but not smoke, then add the butter and let it melt. Reduce the heat and add the parsley, chives, tarragon and garlic; cook stirring over low heat for 1- 2 minutes. Add the potatoes, pepper and bacon; toss to coat. Cook until heated through, about 5 minutes.

 Adapted from a recipe by   Sherry Des]ardin of  Fairbanks, Alaska

Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.

Stuffed Clams (Baked)

Updated 12/28/11

As I promised, we've been diligently working on stuffed clams. Two of our East Coast friends were experts at making them. Our first attempt was TOO hot so we reduced the "Heat" and also the amount of salt. This is the result and as always, some changes will be tried as time goes by. Until then they are worth a try, are easy to make.

INGREDIENTS:
  

12 hard shell clams

1 cup water
1/4 cup Chardonnay or other dry white wine

1 cup bread crumbed (fresh bread shreaded)
1/4 cup crumbled saltine crackers (No Salt)
1 large egg
2-3 Tbsp butter
1 medium shallot
2 small scallions
3 Tbsp fresh parsley
1/2+ tsp Bell's seasoning
1/2+ tsp Old Bay seasoning (Reduced Sodium)
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Paprika (Hungarian) for dusting

Our second batch 2/21/11

PREPERATION:

Wash off the clam shells, checking for signs of life - Any that don't close when touched about the open shell are dead and should be discarded. In a 3 quart sauce pan bring the water and wine to boiling, add the clams, cover the pot. Continue heating until the water/wine returns to a boil, then reduce heat to a slow boil and cook for 3 for minutes.

Check the clams and remove all that have opened. Continue to "steam" the rest until they open, another 3 or 4 min. By then any that haven't opened should be discarded. Remove the remaining open clams to a dish to cool. After the clams have cooled enough, break off the top shell and scrape the meats from the shells. Mince the clam meat. Rinse and dry the bottom shells. Alternately, use a 6.5 oz can of Clam meat (drain and reserve).

Preheat the oven to 400°F.

Roll the saltines with a rolling pin between wax paper to make crumbs. Crack the egg a beat with a fork. Peel and mince the shallot. Clean the scallions wash and mince, including 2 inches of light green tops. Wash the parsley, shaking off the water and chop finely.

Combine the minced clams, panko, saltines, and egg in a bowl and mix well. Set a skillet over medium heat, when warn, melt the butter. Add the shallot and sauté until lightly browned. Then add the sautéed shallots to the clam mixture along with the scallions, parsley, Bell's seasoning, Old Bay seasoning, black pepper, and cayenne pepper. Mix well, adding about 1/4 cup of white wine or clam juice (all in the can).

Spoon the clam mixture into the clam shells, dividing it evenly between 12 bottom shell for h'orderves, or overstuff 6 shells for an entrée. Sprinkle a dusting of Paprika over the top, then put the stuffed clams on a baking sheet.

COOKING:

Bake for about 20 minutes, or until the tops are lightly browned. Serve hot.
A nice tossed salad and a glass of chilled white wine are fine accompaniments to the clams.


Notes: Both Bell's seasoning and Old Bay seasoning are primarily East Coast items, but can be ordered from Amazon.com along with other places..

Note 2: In fact we used "Chopper Clams" for this recipe. My recommendation is to purchase "Bar Harbor" brand or from as they are outstanding and about as close to fresh as you can get.

Buttered Parsley Potatoes

Fresh parsley adds just the right pizzazz to the hot buttered potatoes. Being able to "pre-papered" helps with timing when entertaining.

INGREDIENTS:

5-6 all purpose potatoes

2 tablespoons fresh parsley (curley)

5-6 Tbsp butter

Fresh ground black pepper

PREPARATION:

Peel the potatoes, wash and cut then into bite sized chunks 3/4 inch. (I know peel? yes the skins look terrible in this beautiful whith and green presentation). Wash the fresh parsley shaking off the water and coursley chop. Melt the butter in a micro.

COOKING:

In medium sized pan place the potato chunks, then cover with water. Bring potatoes to a soft boil over medium heat. When tender drain water and place on a serving dish. Mix the  parsley with the melted butter along with black pepper to taste and pour over the potatoes. Mix and serve.

Making "ahead": Boil as above, then drain and place in an ovenproof dish. Pour the melted butter/parsley mixture over them. A half hour befor serving, place the dish in an oven preheated to 350 deg. for 25-30 min. Remove from theoven and transfer to a serving dish add a sprig or two of fresh parsley for garnish and Voila!