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-Polish Halushki with Potato Dumplings-
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Rob
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Jun 17, 2004 17:21 PDT
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Happy Father's Day!
Hello everyone. Had to send you out a little something for Father's day.
Hope you all are doing great & that you have a great Father's Day!
Love from Patsy xoxoxo
Comments:
Hi Patsy,
we sure miss Rob, but love it that you take a little time to send us
something sometimes. We know Rob cannot be replaced. Your doing great in
sending things in his place. He would be proud I think.
All the best from a reader of all your letters.
James
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Awww, you would never want to leave us & miss all the good cooking?
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Recipe:
Well, Rob made this for us once in the Netherlands. He loved messing
around with flour & tedious kinds of cooking. He had flour & ALL
ingredients all over him by the time he was done! We would laugh so
hard, trying to decide if he should change his clothing before eating,
or leave it in case...hehe. Sometimes it was done twice if the food was
something messy that he HAD to serve his way cause he cooked it.
When this kinda thing didn't turn out right? We called for delivery of
Schnitzel & fries, with salad, & tossed the mess into the garbage. Hehe
Rob was so fun when he cooked & 99% of the time, it was delicious, but
that odd time when things went a little sideways, or upsidedown...we
loved eating out anyway! Enjoy...
Polish Halushki with Potato Dumplings
Potato Dumplings:
4 peeled & grated potatoes
2 eggs
2 teaspoons salt
About 3 1/2 to 4 cups flour
Grate potatoes, add salt, eggs & flour. Add a little water (about 1/4 to
1/2 cup) if dough is too stiff. Drop small portions from tip of spoon
into boiling water. Cook 5-8 minutes. Drain well. Keep warm.
Fry 1 pound bacon & crumble into pieces.
Fry 1 medium head (core removed) of chopped cabbage & 3 medium diced
onions in butter till slightly browned. Season with salt & pepper.
Combine cooked potato dumplings, crumbled bacon, browned cabbage &
onions. Add a little more butter, if needed, if it appears too dry.
Season to taste. Best if served immediately.
*NOTE: To raw potato dumplings mixture you can add 1 tablespoon chopped
fresh parsley & 2 cloves minced fresh garlic for different flavour.
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Tip:
GRAVY Problems & Solutions
Lumpy gravy:
Beat the gravy with a whisk until smooth. As a last resort, use a food
processor, strainer or blender. Reheat, stirring constantly.
Slightly too salty Two remedies:
Add several raw potato slices and cook until the potato slices are
translucent. Remove and discard the potato. Add a few pinches of light
brown sugar. Don't add too much or the gravy will become sweet.
Severely too salty:
Make another batch of gravy, omitting all salt. Blend the over-salted
and the new batch together.
Too light in color:
Add 1/2 teaspoon of instant coffee or about 1/2 to 1 teaspoon of Gravy
Master.
Too thin:
There are three different remedies:
#1 ARROWROOT - Blend 1 tablespoon arrowroot per cup of liquid in cold
water. Stir until dissolved, then mix into gravy. This can be served as
soon as the gravy thickens due to arrowroot's being flavorless.
#2 FLOUR - Make a thin paste of flour and cold water. Stir into gravy
and continue to cook to eliminate the raw flour flavor.
#3 CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in cold
water. Stir until dissolved, then mix into gravy. Continue to cook and
stir to eliminate the cornstarch flavor.
NOTE: Mixing starch with cold water before adding it to a hot mixture
prevents lumping.
Too thick:
Slowly whisk in more broth until the desired thickness is attained.
Fatty/Greasy:
If time is of the essence, skim the fat off the top or soak up with a
fresh bread slice. Alternatively, you can add a few ice cubes. The fat
will cling to the ice cubes. If time allows, chill the gravy, skim off
the fat, and reheat the gravy until it bubbles.
Have tips yourself? Tell me then! hehe robscoo-@hotmail.com
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Don't forget to cook with a smile:)
`Cont`act me: rpk-@nf.aibn.com
Rob's Cooking Pot
Patsy Rideout
PO Box 377
Robert's Arm NL Canada A0J1R0
Don't forget to cook with a smile:)
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