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Posts Tagged ‘potato’

postheadericon Lithuanian Kugelis (Bulviu Plokstainis)

Lithuanian Kugelis

If you asked 1,000 Lithuanian families for their Kugelis recipe, you more than likely would receive 1,000 different versions – varying sometimes by only one ingredient or amount of ingredient.  Kugelis is widely served in Lithuania in both restaurants and home kitchens. It translates to: “flat potato dish” or “potato pancake”. It is a comfort food and akin to how we, in the US, view Mac and cheese as a comfort food – we all have a family recipe and all like our own the best. Consisting of very finely grated potatoes, milk, onion, eggs, bacon and fat, Lithuanian Kugelis should not be confused with the Jewish Kugel which is a noodle dish. Because the technique for making this dish, although not rocket science, does need careful attention and the steps are important to follow — including the speed needed to grate and prep the potatoes and keeping them from graying — I have linked to a prize winning recipe that includes detailed directions for creating this delicious dish. It is more expedient than trying to explain the steps here and, since it is a prize winning recipe, I believe it is a good place to start if you are new to this dish.

Go to the Recipe: >> Prize-Winning Lithuanian Kugelis Recipe

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postheadericon Pa. Dutch Potato Filling

This recipe for potato filling has been a staple in my repertoire for as long as I can remember. Although some people in some regions would call this “stuffing”, this is always “filling” to me whether it is a potato based one like this or a bread based one.

I make this several times throughout the year to accompany many meals. I also make it in large batches, portion it into foil pans, tightly wrap it, and freeze for future use. Thaw in the refrigerator overnight and simply place foil pan right in the oven to bake when desired.

You can use it to stuff a bird, but I always bake it in a separate well-buttered dish on its own. This potato filling makes a delicious substitute for other potato dishes. This recipe is forgiving and you can alter amounts of ingredients to your taste, but this is the basic “start”. You can brown the top and bottom, or cook it just until heated through. Personally, I love some bottom browned “crust”!

Pa. Dutch Potato Filling

Yield: About 1-1/2 quarts

Ingredients

  • 5 - 6 medium potatoes
  • 1/4 cup milk (or more as needed to adjust the final consistency to your liking)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 tablespoons (1 stick) butter
  • 1 cup onion, chopped into small dice
  • 3 celery ribs, chopped into small dice (I also use a generous amount of leaves, too)
  • 4 - 5 cups cubed home-style white bread (I often buy day old store bakery bread for this)
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 8 tablespoons butter, cut into bits

Instructions

  1. Preheat oven to 350° F. Generously butter a 1-1/2 quart baking dish. Set aside.
  2. Cook potatoes in water until soft enough to mash. Drain, mash and beat in milk, salt and pepper. Transfer to large bowl.
  3. Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until soft, about 10 minutes or so. I like my onions and celery cooked well and very slightly browned to bring out the flavors . Add to potatoes, using slotted spoon.
  4. Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes.
  5. Add the eggs, parsley, salt and pepper to potato mixture. Mix thoroughly; transfer to baking dish. Dot the casserole with butter bits. Bake in oven until hot, about 35 - 40 minutes. Cover with foil if top browns too much. I like my filling to get a browned crust along the bottom of the pan, so I bake it a little longer, - up to an hour - just making sure it does not dry out.
http://www.acoalcrackerinthekitchen.com/2018/09/23/pa-dutch-potato-filling/

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postheadericon Colcannon

The Coal Region is home to many with deep Irish roots. The discovery of Anthracite and the plentiful work for miners led many Irish laborers, escaping oppression and the infamous potato famine, to the Coal Region. Colcannon is a traditional Irish dish consisting of cabbage (or kale) and onion (or leeks) fried until tender then folded into creamy mashed potatoes. Bacon may be added if desired. Every family has “their” recipe and each will be a little bit different than the others. Colcannon makes a terrific side dish with ham or corned beef, but it can be a meal in itself. Simple, down-to-earth comfort food that’s easy on the budget and sure to please your taste buds. HINT: Form refrigerated leftovers into patties and fry in a pan in some melted butter until browned on both sides.

Colcannon

Colcannon

Ingredients

  • 2 1/2 pounds potatoes, peeled and cubed
  • 4 slices bacon
  • 1/2 small head cabbage, chopped (or substitute with kale)
  • 1 large onion, chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 1/4 cup butter, melted

Instructions

  1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent.
  3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
http://www.acoalcrackerinthekitchen.com/2018/09/20/colcannon/

 

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postheadericon Pa. Dutch Chicken Pot Pie

No, it’s not a “meat pie” version of “Pot Pie” consisting of veggies, meat, and gravy baked into a pie shape surrounded by crust.  THIS is Pa. Dutch Pot Pie. In Pennsylvania Deutsch is it, “Bott Boi”.  Commercial packaged Pot Pie noodles (squares) are available in some areas, but trust me, homemade is the way to go. Turning out homemade dough seem too complicated? I have also included a family friend’s old recipe for very easy homemade squares using Bisquick and milk.  See, now you have NO excuse not to make these luscious little pillows of happiness for your pot of Pot Pie!

As with many of the foods of the Coal Region and Pa. Dutch, this dish is often the highlight of church and fire company dinners for fundraising. This is often served with Hot Bacon Dressing over greens. This dish resembles Southern style Chicken and Dumplings (but not the big, pouf-y versions of dumplings simmered on the surface of broth…) Pa. Dutch Pot Pie can be easily made in large quantities, is a filling and budget friendly meal for small or large families, and can also be made with ham or beef as the meat. On the VERY RARE OCCASION that there are leftovers, i have been known to freeze this for enjoying at a later date. Very. Rare. Occasion…

Pa. Dutch Chicken Pot Pie

Chicken Pot Pie

Ingredients

  • Pot Pie Squares (Noodles)
  • 2 Tablespoons butter
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/8 cup milk (adjust as necessary)
  • OR the super-easy version:
  • 4 cups buttermilk baking mix (Bisquick is my preference)
  • 2/3 cup milk
  • Broth/stock
  • 1 small, whole chicken (or bone-in pieces of your choice)
  • Water to cover chicken in pot
  • 4 Medium white or gold potatoes, peeled & large diced
  • 3 Medium Carrots, peeled & large diced
  • 2 Large ribs Celery, diced
  • 1 Medium Onion, peeled & large diced
  • Salt & pepper, to taste

Instructions

  1. To make the dough squares
  2. Mix the flour, salt and baking powder in a bowl.
  3. Add butter, cutting in with pastry blender, two knives, or fingers.
  4. Beat the eggs and add to the bowl with the flour mixture, then add the milk.
  5. Lightly mix to blend well and make a soft dough that is stiff enough to roll out. Adjust flour or milk to achieve consistency.
  6. On a floured board, roll out to a 1/8th to 1/4-inch thickness as per your choosing. I prefer my squares a little thicker, so I roll to 1/4 ".
  7. Cut into 1-1/2-inch squares with a sharp knife (I use a pizza cutter for ease in cutting). No need to be perfect.
  8. Let stand for 30 minutes to dry surface slightly.
  9. SUPER EASY VERSION:
  10. Stir together the baking mix and milk, adding more baking mix or milk as needed to make a soft dough that is stiff enough to roll out. Roll dough on a surface lightly floured with more baking mix to about 1/8-inch thickness. Cut into 1-1/2 inch squares using the method for the dough as above.
  11. Stock
  12. In a large stock pot add chicken broth and water to cover. Add salt and pepper to taste or add some good quality chicken bullion to enrich your stock.
  13. .
  14. Bring to a slow simmer. Cover and cook for approximately 1-1/2 hours OR until chicken is thoroughly cooked, tender, and falling off the bone. Remove chicken from stock and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. Strain stock if desired.
  15. To the stock in the pot, add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a rapid boil and slowly add noodles piece by piece. You want to keep the broth moving at a rapid boil during this step. I drop squares with one hand and stir them down into the broth with the other until all squares have been added, otherwise they tend to stick to one another. Once all squares have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender.
  16. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes.
  17. Adjust seasoning with salt & pepper, to taste. Add parsley as garnish.
  18. COOK'S NOTE: I cook my pot pie in the evening and refrigerate until the next day or make it early in the day and reheat for a meal. Like any good stew or soup, this gets better as it sits and the flavors meld beautifully.
http://www.acoalcrackerinthekitchen.com/2018/09/19/pa-dutch-chicken-pot-pie/

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postheadericon Pa Dutch Ham and String Beans

Here is an old stand-by in the Coal Region and Pa Dutch kitchens and is a great one-pot meal.  Use fresh or frozen green (strong) beans, but I prefer fresh whenever possible even though there is a tad more work involved in cleaning the beans. In all my years (okay…decades…) making this, I have used ham hocks, frozen left-over ham ends from holiday dinners, ham ends bought at the grocery store just for this dish when I get the urge, or even a center cut slice of ham although my preference is hocks or the bone-in end for the best flavor in the broth.  If your broth winds up a little “wimpy”, add some ham broth seasoning like Better Than Bouillon brand to taste.  I use plain white potatoes for this although you could use red, yukon gold or even russets. My family always ate it with a splash of cider vinegar in the bowl when served but white vinegar or even red wine vinegar works — if adding vinegar is to your liking.  You can even add a small splash of vinegar to the pot when cooking the beans. I prefer to make this one evening and reheat and serve the next day as I believe the flavors really develop that way, but you can make it and eat it immediately (it can be hard to wait after smelling the yummy fragrance in your home as it cooks!) And no crunchy, squeaky green beans here… the beans should be very soft in this dish. The recipe is VERY forgiving…add more or less potatoes, more or less ham, add some bacon, use more or less green beans… you get the idea. Almost every time I cook this, I wind up accompanying it with a “wilted lettuce” salad using Hot Bacon Dressing and shredded iceberg lettuce

PA Dutch Ham and Green Beans

Pa Dutch Ham and String Beans

Ingredients

  • 2 ham hocks OR a 3 to 4 pound ham end (bone in preferred)
  • Cold water (to cover in pot)
  • 3 to 4 pounds cleaned (ends removed) fresh green beans OR frozen green beans
  • 1 large onion, large dice
  • 2 - 2 1/2 pounds peeled potatoes, cut into chunks (see photo for approximate size reference)
  • Optional if needed - ham flavor bouillon to taste
  • Optional when cooking - small splash cider, white, or red wine vinegar
  • Salt and pepper to taste (add salt after tasting the final broth!)

Instructions

  1. Place ham in a large pot with lid, cover with water, and bring to boil. Reduce to simmer and cook 1-1/2 to 2 hours to get nicely tender ham and a rich broth. Ham hocks may take longer to cook to fall-apart tender, but that is the stage you want them at.
  2. Remove ham from pot, set aside, and allow to cool enough to handle. When cool, pull ham from bone and cut into chunks or pull into shreds.
  3. Taste broth. You want a nice rich broth, if necessary, add some ham bouillon to enrich to your taste.
  4. Place chunks of ham, diced onion, green beans, and potatoes into pot with broth and bring to boil. Reduce to simmer and cook slowly until beans and potatoes are very tender, about 45 minutes to an hour.
  5. Serve in bowls with plenty of broth and, if desired, vinegar on the side to add to taste.
http://www.acoalcrackerinthekitchen.com/2018/09/13/pa-dutch-ham-and-string-beans/

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postheadericon Easy Pierogi Casserole

Marry the tastes of traditional pierogies — potatoes, sauteed onions, and butter — into an easy to make, serve, and enjoy casserole.  A great way to use left over mashed potatoes or grab a couple ready-to-eat containers of mashed from the grocery store!

pierogie-lasagna

Pierogi Casserole

Easy Pierogi Casserole

Ingredients

  • 1 box lasagna noodles, cooked and drained
  • 1 onion, diced fine
  • 2 (24 oz) packages grocery store potatoes OR 5-6 cups mashed potatoes
  • 1 stick of butter, sliced in 16 slices
  • 18 slices American Cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a skillet, saute diced onions until translucent, set aside.
  3. Empty mashed potatoes into a large mixing bowl and stir/fluff with a fork.
  4. In a greased 9 x 13 baking dish, layer lasagna noodles, scoops of 1/3 of the mashed potatoes, 1/3 of the sauteed onions, 5 slices of butter, and 6 slices of American Cheese. Repeat layers twice more (3 layers total).
  5. Cover loosely with foil, and bake in preheated oven for 20-30 minutes or until cheese is melted and casserole is heated through.
http://www.acoalcrackerinthekitchen.com/2018/09/08/easy-pierogi-casserole/

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postheadericon Bleenies

Bleenies in the Coal Region are potato pancakes.  They are delicious and are known to be the source of lines around the block at church picnics, block parties and ethnic events in Anthracite Country. Many people alter their recipe to their taste, this is one basic version.

bleenies

Bleenies (aka Potato Pancakes)

Bleenies

Ingredients

  • 4 potatoes (grate on fine grater)
  • 2 eggs
  • 1 onion (grated like the potatoes, you want the onion juices, too)
  • 2 or 3 tbsp. flour
  • Cooking oil

Instructions

  1. Mix all ingredients. Spoon mixture - about 1/4 cup into the hot oil (don't put too much oil in the pan; just enough to cover the bleenies as they fry). When they are lightly browned on one side, gently turn bleenies to fry the other side. Serve with salt or vinegar. Good with sour cream, applesauce, or pork & beans.
  2. Note: squeeze excess moisture from potatoes after grating to help in reducing amount of flour needed to form batter. Salt to taste after frying to avoid drawing more moisture from the potatoes.
http://www.acoalcrackerinthekitchen.com/2018/09/08/bleenies/

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