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Russian Peerog (meat pie)

This recipe was given to my mother, Durema Kohl, in the early ’60s (I think) by Lydia Peroff, a Russian woman. I’ve made some adaptations (like the addition of chopped cabbage), but I think it retains the essence.

1 1/2 lb. lean ground meat
1/2 medium onion, grated
1/2 medium onion, chopped and browned lightly in butter
2 to 3 c. chopped cabbage
2 or 3 slices bread, soaked in milk and squeezed
3 or 4 hard-boiled eggs
1/2 c. or more chopped fresh dill
Salt and pepper
Pie dough for two crusts

Mix meat through bread in large bowl. Quickly fry in hot frying pan, turning with fork continuously until meat is gray. Add eggs, dill, salt and pepper to taste. Let the mixture cool.

Preheat oven to 450. Roll one crust very thin and place on large baking sheet. The dough will be about 14″ x 14″. Spread meat mixture over, compressing meat with your hands so that it’s even and no air pockets remain, leaving about 1″ edge of crust. Roll out the other crust as above and place over the meat mixture. Seal the edges with water and then roll and crimp the edges. Prick top with a fork (or cut a decorative design in top crust). Brush with beaten egg. Bake at 450 for 5 minutes, then at 350 for 20-25 minutes or until golden brown. Lett cool a little bit before serving.

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Roasted butternut squash with onions and cranberries

The cranberries become less tart when roasted and add a lovely color and flavor to the squash and onions. The ingredients are flexible, both in amounts and in types of vegetables. Beets, carrots, and other root vegetables are also great this way.

1 large butternut squash, peeled, seeds removed and cut into 3/4″ pieces
2 onions, sliced
1 to 1.5 cups fresh (or frozen) cranberries, rinsed and drained
2 to 3 Tbs olive oil
Salt and pepper to taste

Toss all ingredients together. Roast at 400 degrees F in large roasting pan for one hour, stirring every 20 minutes.

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Cornmeal Crescent Rolls

Makes 24 rolls. Adapted from unknown source.

Dissolve in mixing bowl:
1 pkg. dry yeast
1/8 tsp. sugar
1/2 c. hot water

After yeast has bloomed, add and mix at medium speed until smooth, about three minutes:
1 c. whole wheat flour
1/3 c. cornmeal
3/4 tsp. salt
1/2 c. plain yogurt
1/4 c. oil
2 Tbs. molasses

1 1/4 – 1 1/2 c. bread flour
Add 1 c. bread flour and knead well for several minutes until the dough is smooth and sticky, using the dough hook. By hand, knead in enough additional bread flour to make a smooth, soft, elastic dough. Cover and let rise.

Roll dough into 2 12″ circles. Lightly brush each circle with oil. Cut each circle into 12 wedges. Roll up from wide end. Place on greased sheets. Cover and chill 2 to 24 hours.

Preheat oven to 375 degrees. Brush rolls with 1 egg white, beaten with 1 Tbs. water. Sprinkle with Kosher salt. Bake 12 minutes or until golden.

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Curried Red Lentil Soup with Lemon

Adapted by LKD from a Vegetarian Times recipe

  • 2 c. red lentils, sorted and rinsed
  • 2 qt. chicken feet stock (or use boxed chicken or vegetable stock)
  • 2 Tbs. oil
  • 1 large onion, chopped (2 cups)
  • 4 celery stalks, finely chopped (1½ cups)
  • 2 large carrots, finely chopped (1½ cups)
  • 2 cloves garlic, minced
  • 1 Tbs. curry powder
  • 1 tsp. ground cumin
  • Salt and pepper to taste
  • ¼ c. chopped cilantro
  • 1 large bunch kale, thinly sliced and washed
  • 2 Tbs. lemon juice

Bring lentils and stock to simmer in large pot. Skim away any foam that rises to the top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

Meanwhile, saute the onion, celery, carrots, and garlic in oil until just starting to get golden at the edges, about 10 minutes. Stir in curry powder, cumin, salt and pepper; saute until fragrant.

Add curried vegetables to soup; simmer, uncovered, 20 minutes. Stir in cilantro and kale; cook 20 minutes more, or until lentils are soft. Season with salt and pepper, and stir in lemon juice.

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Chicken Imperial

  • 1½ lbs. boneless, skinless chicken breasts
  • ¾ tsp. salt
  • 2 tsp. Worcestershire sauce
  • 1 tsp. oregano
  • ½ tsp. garlic powder
  • Dash Tabasco
  • 3 Tbs. butter, melted
  • 1 tsp. curry powder
  • ½ tsp. dry mustard
  • ¼ tsp. paprika
  • ½ c. dry sherry
  • Brown rice, cooked

Place chicken in 9” x 13” baking pan. Mix remaining ingredients and pour over chicken. Bake at 350° for 45 minutes, or until chicken is done, basting several times. Serve with sauce over brown rice.

Serves 4-6.
Adapted from a recipe by Nancy Pole, from Mission in the Kitchen, compiled by Martha II Circle, First Congregational Church, Glen Ellyn, Illinois. Published in 1966, reissued in 1973.

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Potato Gratin

The starch in the potatoes, the flavorful stock, and the grated cheese form a thick, creamy sauce that binds the tender potato slices under a crusty top.

4 large baking potatoes, scrubbed but not peeled
3 large clove garlic, minced
4 TBS freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 ½ c. low-sodium vegetable or chicken stock

Preheat oven to 400 degrees. Grease 9×13 baking dish.

Slice the potatoes paper-thin (I use a mandolin). Do not soak in water; slice just before using.

Layer one-third of potato slices in the baking dish, overlapping as necessary. Sprinkle with half the garlic, one-third of the Parmesan, salt and pepper. Pour one-third of the stock over the potatoes. Repeat to form two more layers, using remaining garlic in second layer. With a broad spatula, press the top layer down into the liquid.

Bake in the preheated oven for approximately 1½ hours, until the potatoes are tender, the liquid has cooked down to a thick sauce, and the top is brown and crusty.

Note: can be made the morning of or the day before and reheated in 375 F oven.

Adapted from Slim Cuisine by Sue Kreitzman, 1991

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Baked Garlicky Butternut Squash

From Main-Course Vegetarian Pleasures, by Jeanne Lemlin (1995)

Lemlin’s note: Here is a variation of a recipe that the late Laurie Colwin wrote in Gourmet. This crusty, garlic-scented dish needs just a salad to make it a completely satisfying and delicious meal, although a close friend of mine says it is absolutely spellbinding served on a golden bed of polenta.

1 large (3.5 lbs) butternut squash, peeled and cut into 1-inch dice
1/3 c. fruity olive oil (I use about half that amount)
2 garlic cloves, minced (I use more)
2 Tbs minced fresh parsley (I use more)
Salt to taste
Liberal seasoning of freshly ground black pepper
1/3 c. grated Parmesan cheese

Preheat the oven to 400 degrees.

In a large bowl, toss together the squash, olive oil, garlic, parsley, salt and pepper. Spoon the vegetables into 12 x 7 x 2” baking dish (I use a 9 x 13).

Sprinkle on the Parmesan cheese. Bake for 1 hour, or until the squash is tender, not mushy.

Serves 4 as a main dish; serves eight nicely at a dinner where a lot of other food is served.

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Cheesy Polenta Stuffed Peppers

Serves 6-8
Source unknown

Pepper Ingredients

  • 8 poblano peppers
  • 1 1/2 tablespoons olive oil
  • sprinkling of salt

Polenta Ingredients

  • 4 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 cup polenta cornmeal
  • 1 1/2 cups corn kernels
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded reduced-fat cheddar cheese
  • 1/2 cup chopped spanish olives

Salsa Ingredients

  • 1 16-ounce jar of salsa
  • 1 15-ounce can of black beans, drained
  • 1/4 cup chopped cilantro (optional)

Preheat oven to 450º. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape. Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.

While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil, 1 cup of cheese, and the olives. Remove from the heat.

Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.

To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.

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Southwest Barley Salad

For on the boat: Advance prep – 1) Cook barley, 2) Chop vegetables.

Amounts are all approximate.

Combine in a large bowl:
2 c. cooked, cooled pearled or hulled barley (use Alton Brown’s Baked Barley)
1 cucumber, seeded and chopped
1 red bell pepper, chopped
1 bunch green onions, sliced
1 c. corn kernels, frozen is fine
1 15 oz. can black beans, rinsed and drained
1 c. chopped cilantro
1 lb. chicken breasts, cooked and cubed (omit for vegetarian version)

Add to the vegetable/chicken mixture:
Juice of two or three limes
3 Tbs. olive oil
1 to 2 tsp. chili powder
Salt and pepper to taste

Mix well. Adjust the seasoning as needed. Cover and refrigerate. This will keep well for several days, refrigerated, but it’s best made a few hours ahead.

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Good Eats Meatloaf

Adapted from
http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recip…

This is a great meatloaf, nicely dense and flecked with tiny bits of onion, red bell pepper, carrot, garlic, and parsley. Easy to slice after it has chilled in the reefer overnight.

Ingredients

  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 1/2 c. (packed) parsley
  • 4 ounces breadcrumbs (I use panko crumbs from TJ’s)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 2 1/4 lbs. 80/20 grass-fed ground beef
  • 1 1/2 teaspoon kosher salt
  • 1 egg

For the glaze:

  • 1/3 cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tsp. honey

Heat oven to 325 degrees F.

In a food processor bowl, combine onion, carrot, garlic, red pepper, and parsley. Pulse until the mixture is finely chopped, but not pureed.  Place this mixture into a large bowl. Add ground beef, crumbs, black pepper, cayenne pepper, chili powder, and thyme. Mix well with clean hands. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack (really pack to get all the air out) this mixture into a 10-inch loaf pan lined with wax paper to mold the shape of the meatloaf. Turn the meatloaf out of the pan onto the center of a parchment-lined baking sheet. (Note to LD: don’t use the silicone mat – too hard to get the grease off.) Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. (I wait until after brushing on the glaze to insert the probe.) Bake.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Total baking time is about 60-75 minutes.