Feb 27th Workshop: MENU - Potato Pancakes, Apple Sauce, Cabbage Rolls, and Potato Salad

(Picture from: FreeFoto.com)

There was a decidedly nice and hearty German/Eastern European vibe to this workshop, the menu was definitely dictated by what was in season. A great big thanks to everyone who came out!

Potato Pancakes (12 three inch pancakes)
Wrap in clean dish towel and wring to squeeze out as much moisture as possible:

• 2 cups coarsely grated peeled potatoes

Combine in a bowl with:

• 3 large eggs well beaten
• 1 ½ Tbsp all purpose flour
• 1 Tbsp grated onion
• 1¼ tsp salt

Heat in a large, heavy skillet over medium-high heat until hot:

• ¼ inch or more of vegetable oil

Place spoonfuls of potato mixture into the skillet in batches, and form them into 3-inch patties about ¼ inch thick. Brown on the bottom, reducing heat to medium if necessary to prevent scorching. Turn and brown the second side until crisp, 3-5 minutes each side. Drain briefly on paper towels.

WITH

Apple Sauce (4-6 servings)
Peel, core and chop:

• 3 lbs apples such as Empire

You should have about 6 cups. Combine the apples in a heavy-bottomed saucepan or pot with:

• ½ cup water
• 2 Tbsp lemon juice
• (one cinnamon stick)

Cover and simmer, stirring occasionally until the apples are soft and falling apart, 20-30 minutes:

Stir in:

• ½-¾ cup brown sugar

Raise the heat to medium and cook, uncovered stirring frequently, until the apple sauce thickens. If you would like a smooth sauce, puree in a food processor or blender.

Stuffed Cabbage Rolls (12 rolls)
Cook rice (boil water 2:1 in a pot, add rice, cover and simmer for 20 minutes)
Cook meat.

Combine in a large bowl:

• 1 lbs ground meat, cooked OR 3 cups of cooked lentils
• 1 large egg
• ½ cup rice, cooked
• 1 large carrot grated
• 1 onion finely chopped
• 1 garlic clove, minced
• 1 tsp salt
• ¼ tsp black pepper

Bring water to a rolling boil in a stock pot. Add: 1½ tbsp salt. Cut out the core with a small, sharp knife, then drop cored slice down in the water.

• 1 savoy or green cabbage - 2 lbs.

Boil 5-10 minutes then remove the pot and carefully remove the softened outer leaves. Return the cabbage to the simmering water and continue to soften as you begin to fill the leaves. (Or freeze whole cabbage 24 hrs. then thaw and separate leaves).

Trim off enough of the centre rib of each leaf to make the leaf supple enough to roll. Wrap the meat (or lentil) mixture in the leaves folding the sides first. Roll up the leaf. Repeat with more leaves until filling is used. Tie rolls with string.

Chop enough of remaining cabbage leaves to make 1 cup. Heat a heavy pot over med-high heat.

• 3 Tbsp. vegetable oil

Add chopped cabbage along with:

• 1 medium onion chopped

Add:

• 28 oz. can crushed tomatoes and puree

Cover and cook for 30 minutes.

Potato Salad (4-6 large servings)
Quarter and boil for 15-20 minutes:

• 1 lbs. bag of potatoes (red-skinned were used)

When cooked, chop quarters into bite-sized pieces.

Chop and fry:

• 1 pkg of bacon (crisp)
  
• 3 onions (browned)

Save some bacon fat (trust me) for sauce.

For sauce, mix together:

• Bacon fat
• 4 tbsp. stoned ground mustard
• 2 tbsp. apple cidre vinegar
• Cooked bacon and onions
• Salt and pepper to taste.

Combine sauce and potatoes. Serve warm.