Keeping With The Times

living, learning, and keeping with the times

Vichyssoise, Summer in a Cup

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It’s funny how things go. I was at HomeSense the other day, and came across these gorgeous soup cups. The first thing that popped into my mind was Vichyssoise … I have to make Vichyssoise.

Have you ever tried Vichyssoise? It’s an amazing delicacy. Cool, creamy, and so easy to make.

Apparently there is some controversy as to whether it originated in France or the United States. I didn’t know that… I thought it was French.

Oh well, no matter the origin, it is a must-try. Summer in a cup.

Vichyssoise

 

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Vichyssoise, Summer in a Cup
 
Ingredients
  • 5 leeks, sliced (white part only)
  • 2 small onions, chopped
  • 1 1/4 Tbsp butter
  • 7 medium potatoes
  • 5 cups chicken broth
  • 1 2/3 tsp salt
  • 5 cups rich milk
  • 1 1/4 cups whipping cream
  • chives for garnish
Instructions
  1. In a saucepan, saute leeks and onions in butter until soft, but not brown.
  2. Peel and slice potatoes thinly (3 cups).
  3. Add potatoes, broth, and salt to the saucepan and cook until soft (35-40 minutes).
  4. Blend in blender, return to heat, add milk, stir constantly and bring just to the boiling point.
  5. Cool, and blend again.
  6. Add cream and chill 2 - 3 hours.
  7. Serve in well chilled bowls, garnish with chives.

Pyrizhky

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I do not have a Ukrainian bone in my body but it’s one of my favourite foods. Years ago a friend of mine, with a lot of help from her mother-in-law, taught me how to prepare a complete Ukrainian meal. I quite often serve the Pyrizhky and Varenyky for Easter or Christmas. I plan on sharing the complete meal from Kutya to Poppy Seed Chiffon cake but today I am starting with the Pyrzhky. This is not for the faint of heart, I have to warn you. However, if you bake bread and are familiar with the properties of that type of dough it will be a lot easier. Keep in mind as you roll out the dough, it wants to shrink back so you have to make sure you lift it off the counter before you start to cut circles or they will shrink and be too small. Put the filling on the side of the dough that sits on the counter (it’s stickier) and they will close better. On a positive note, these little buns want to stick together so don’t be afraid to try. I’ve included some photos at the bottom of this post for reference. Set aside a whole day and take your time. Believe me, it’s worth it!
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Pyrizhky
 
Ingredients
  • Filling:
  • Mashed potatoes - 10 russet or baker potatoes
  • 1 grated raw onion (squeezed dry through paper towel)
  • 1 tsp dry dill
  • 1 cup dry cottage cheese (squeezed very dry through cheesecloth or towel)
  • 1 tsp salt
  • 1/2 tsp pepper
  • Buns:
  • 1 tablespoon sugar
  • 1/2 cup water
  • 1 package yeast
  • 2 egg yolks, beaten
  • 2 cups warm water
  • 1/2 tablespoon salt
  • 1/4 cup sugar
  • 1 1/2 cups flour
  • 1/2 cup lard
  • 2 1/2 cups flour
Instructions
  1. Dissolve 1 tablespoon sugar with 1/2 cup water, sprinkle 1 package yeast in and let rise 10 minutes. Beat 2 egg yolks then add to “risen” yeast. Put 2 cups warm water in to that and mix together. Then add 1/2 tablespoon salt, 1/4 cup sugar, and 1 1/2 cups flour. Mix to batter and let sit 10 minutes till bubbly.
  2. Work lard (1/2 cup) into 2 1/2 cups flour and add to above mixture. Next, you will have to work in quite a bit of extra flour to get it like a dough (approximately 2 - 2 1/2 cups flour). You will have to keep the dough covered with saran at all times. Cut out little circles with a frozen apple juice can (small) and put some of the filling inside. Pinch together like a varenyky then bring the corners together underneath, pinch together, and roll in your hands until it looks like a tiny loaf of bread. Arrange on cookie sheets, keep covered with saran wrap. When a cookie sheet is full, put canola oil on your hands and oil them all completely and bake at 375 degrees for 20 minutes. Cool and freeze.
  3. To serve, place them in a casserole 1 layer deep. Fry onions in real butter, add a pint of whipping cream and add a small container of sour cream. Pour over and bake at 350 degrees until they are heated through, the liquid is absorbed and a bit bubbly.
 If you can spell Pyrizhky you can make it!

Easy, yummy, potato latkes *

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Well, I felt inspired to make something a little more complicated than a baked potato for dinner last night so I returned to an old favourite.
These are the yummiest potato latkes! They can be made ahead and reheated just before dinner or lunch or breakfast! Serve with home-made applesauce and sour cream.
A word of caution – use only 1/8 tsp garlic powder – no more, no less!! Good Stuff!!
potoato latkes
latkes1
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Potato Latkes
 
Ingredients
  • 3 large potatoes, peeled and grated
  • 1 small onion, grated
  • 6 eggs
  • 1/2 cup flour
  • 1/2 cup vegetable oil
  • 2 Tbsp chopped fresh parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp garlic powder
Instructions
  1. Place grated potatoes and onion in a bowl and toss with lemon juice; cover with cold water.
  2. Beat together eggs, flour, oil, parsley, salt, pepper and garlic powder.
  3. Add well-drained potato mixture and mix well. Batter will be soupy!
  4. Drop by tablespoons onto a lightly buttered frying pan, spreading out slightly.
  5. Fry over medium heat until golden on each side.