Pirozhki, anyone?
plllog
4 years ago
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Lars
4 years agoplllog
4 years agoRelated Discussions
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Comments (7)We have just returned from a river cruise in Russia and on the ship one afternoon, one of our guided did a demonstration on making pelmeni.......they cooked them in the galley for us and we got to try them. They were very good and not too hard to make. They also had them on the lunch menu one day. In the grocery stores though, they sell them in bulk bins, frozen and are a very popular item. Was a very interesting cruise....See MoreFor curiosity sake: What is in your baking section?
Comments (10)A baking center wasn't a "must have" for me, or even one of the priorities, but it made sense as our kitchen came together. In an attempt to maximize the use of wall space, we put a tall cabinet in a 2-ft wide space between a run of windows and our mudroom doorway. I really wanted canisters off the counter so we planned to put them on a pull out shelf, at counter height, in the tall cabinet. Then it made sense to put the mixer next to the flour. Then, since they needed to be stored somewhere anyway, it made sense to keep all of the other baking supplies and pans/dishes in the tall cabinet and the base cabinet under the mixer. Thus a baking center was created. I only really appreciated the baking area after we started using it. Our main work area is basically a "U" and the baking area is in a run of cabinets outside of the U. It's next to the small sink (usually called a "prep" sink but the big sink in the prep/cooking area is used more often for prep) and dw which makes clean up easy. My daughter is able to make dessert while I prepare a meal and we never need to cross paths. I have multiples of some items such as meas cups & spoons, rubber spatulas & scrapers, whisks, salt, cinnamon, so that I can have them in both the baking area and prep area. I have a cabinet at the elbow of our peninsula that can be reached from both areas and I keep some dishes that I use in both places there (ramekins, custard cups, liquid measuring cups, small prep dishes.) Stainless steel mixing bowls are in a cabinet that is easily accessible from both area. Kitchen storage was a matter of priorities and compromises for me. After 5 years, I'm still tweaking it. Some things had to be stored outside of the main cooking/prep area--and it made sense to keep all of the baking pans/supplies in one area. I tend to roll out crusts and fill muffin tins and cookie sheets on the wider peninsula in the cooking area but I don't mind walking around the peninsula to get the rolling pin and pie plates, cookie sheets, (for either baking cookies or roasting veggies), or other baking pans. Even though the cookie sheets are used a couple of times a week, they're not used everyday. The baking area is the approx 4 feet of counter to the right of the sink along with the base cabinet and tall cabinet to the right of the dw....See Morecomfort food childhood memories
Comments (68)We also were dirt poor so there were no elaborate dishes for us. Mom was a plain cook but she could do some things well - fried chicken, mashed potatoes and gravy (or potato salad) on Sunday. Sometimes we'd pack it up and take it to the "pasture" which was simply a cow pasture owned by Dad's boss and we'd spread our feast out on a blanket on the ground and eat. If Dad had an extra dollar, he'd stop on the way and buy a gallon of ice cream for 99 cents. If he was really feeling rich, a six-pack of Pepsi. Bottles, of course. After our feast, us kids would run up and down in the grass and wade in the creek. Mom could make a great goulash from hamburger, elbow macaroni and homegrown tomatoes, tall fluffy cinnamon rolls with lots of gooey brown sugar on the bottom and minimal icing, and a lemon meringue pie she was extremely proud of. After I watched her make the meringue once, I wouldn't eat it. But the lemon part was good and she was great with piecrust from scratch. My grandma, Dad's mother, was a very plain and unimaginative (English) cook. But her sugar cookies were wonderful. We lived with grandma and grandpa for a short while when I was a kid and when we got off the school bus and ran inside to smell her sugar cookies - bliss! I make her recipe now and it is probably my most memorable comfort food. Tall, soft and cakelike - she didn't use any icing, but I do!...See MorePiroshkis revisited
Comments (11)I used this recipe for the dough: https://www.myjewishlearning.com/the-nosher/how-to-make-russian-piroshki-just-like-grandma/ The dough is apparently nicely freezable and also pretty forgiving. The first batch I made I used the traditional filling per the recipe but this batch I added a few things like pepperoni. And then sprinkled flaked salt on top. Next time I might do a handheld pizza!...See Morecolleenoz
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Lars