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On 15 Aug 2005 at 8:42, Gary wrote:
>
> Uncle Phaedrus
>
> There has been a recipe in my family for some generations that was
> handed down by Mennonite relatives. My mother always called it kielka
> (sp?), but I've never been able to find any recipes by that name
> anywhere!! The preparation (as my mother and now I make it) is as
> follows:
>
>
> Ingredients
>
> - 1 medium red potato
> - 2 cups flour
> - 2 large eggs
> - 1 lb, ham steak
> - 6 oz sour cream (low-fat if preferred)
> - 3 tbl cooking oil
> - 1 tsp salt
> - vinegar or lemon juice
>
> Preparation
>
> Bring three quarts salted water to boil. Cut peeled potato into 3/4-1"
> cubes and put into boiling water. In a frying pan heat oil to medium
> and fry ham steak (sliced into sections if preferred). Combine flour,
> eggs and enough water to make a workable noodle dough. With a
> scissors, snip
>
> 1 1/2" long by 1/2" diameter chunks of noodle dough into boiling water
> until dough ball is used up. Boil until potatoes are soft and noodles
> are firm (approx. 15 minutes). When ham steak is well browned remove
> and add sour cream and water (or milk if preferred) into ham and oil
> drippings and mix continuously over medium high heat to form a thick
> gravy (similar to stroganoff gravy). Remove from heat while straining
> noodles and potatoes. Rinse noodles/potatoes and add gravy. Serve
> with ham as side dish. Add vinegar (kids seem to prefer lemon juice)
> to noodles/potatoes & gravy to individual taste. Rather unremarkable
> recipe, but my daughters love it.
>
> I recently was reading about Mennonites in Cuahtemoc, Mexico who
> prepare a recipe called kilge that sounds like it may be this same
> recipe that my family makes. Can you get a recipe for kilge? Thanks
> for your help!!
>
> Gary
>
Hello Gary,
I could not find anything at all called "kilge" or "kilje" -
not Mexican, Mennonite, or otherwise. I tried different spellings,
but I didn't come up with anything until I tried "kielke". "Kielke"
is a German/Russian/Mennonite noodle dish that's usually served with
farmer sausage. I could not find any recipes that mentioned ham or
potatoes or vinegar at all. "Kielke" is just the noodles, any meat
is a side dish. The traditional meat served with this is farmer sausage.
Then, I came upon a Mennonite recipes page that had several recipes for
"kielkje". That's where the recipes below came from. Still no potatoes
or vinegar, but the other ingredients, such as ham and sour cream, are
there. Look particularly at the "schinkefleisch met kielkje und schmaundtfaht"
(fried ham with homemade noodles and cream gravy).
If you want to look at the other Mennonite recipes on that site, go here:
Mennonite recipes
Phaed
Kielkje
3 cups flour
2 Tbsp salt
3 eggs
1/2 cup milk
Mix all ingredients together to make a hard dough. Knead well. Roll out
very thin, then flour both sides, cut in half and set half aside. Starting
at the edge closest to you, roll the dough up until it is one long thin roll.
(Like a jelly roll) Cut off 1/8-1/4” slices and unroll in a colander. When
finished cutting the row, shake the excess flour from the noodles. You will
now have long thin noodles. Repeat with the other half of the dough.
Cook in boiling water until the noodles rise to the surface and roll in the
water. Rinse the noodles under cold running water, drain and place in a bowl.
Add Cream Gravy and serve. Fry some onions and add to the Kielkje at serving
for extra flavour.
-------------------------------------
Kielkje
1 cup milk
1 tsp salt
2 eggs
about 2 cups flour, enough to make a stiff dough
Break eggs into a bowl and beat well. Add the salt, milk and flour.
Roll the dough 1/4 inch thick and cut into 1 1/2 inch strips.
Dust dough with flour and lay 3 or 4 strips on top of each other. Cut dough
with a sharp knife into strips 1/3 inch wide to make noodles.
Drop noodles into boiling water and cook 8 minutes. Pour into a colander and
rinse with warm water. Serves 8.
--------------------------------------------------------------------------------
Schmaundtfaht (Cream Gravy)
2 - 3 TBSP butter or sausage or bacon drippings
1 cup heavy cream (or sour cream)
Flour for thickening
1 medium onion, sliced and stir fried.
Brown butter or drippings in a skillet, then add the onion and cook till
golden. Add the cream and bring to a boil. Add flour, a little at a time,
constantly stirring until the gravy is thickened to your preference. Serve
over Verenikje, Kielke, farmer sausage or other suitable dish.
-----------------------------------
Schmaundtfaht (Cream Sauce):
2 Tbsp. butter
1/2 cup heavy cream
pinch of salt
Melt butter; add heavy cream and salt. Bring to a boil, stirring constantly.
Serve.
-------------------------------------------------------------------------
Kielkje met Schmaundtfaht
2 pounds of farmer sausage, cut into 3 inch lengths and split lengthwise
2-3 large onions, sliced
3/4 cup whole cream or sour cream
Brown sausage in a frying pan, then remove and set aside (keep it hot). Saute
the onions in the pan drippings, then stir in the (sour) cream. Serve over hot
noodles, accompanied by the sausage.
-----------------------------------------------------------------------------
Schinkefleisch (Fried Ham) met Kielkje und Schmaundtfaht (Homemade
Noodles)
6 servings of ham
3 onions
1/2 cup sour cream
Fry ham until nicely browned. Remove ham from pan and add the sliced onions to
the ham drippings. When the onions are slightly browned, add sour cream. Let
come to a boil and pour over hot noodles.
On 16 Aug 2005 at 11:40, Talya wrote:
> I remember my great-aunt used to make this as a side dish/simple
> vegetarian main dish. I think she used to dry fry the kasha with
> beaten egg before cooking it in stock like rice. I think you might be
> able to eat it like this or add tomatoes, onions, parsley, etc. to
> jazz it up. Can you let me have any quantities, timings, etc.?
>
> Thanks
>
> Talya
>
Hello Talya,
See below.
Phaed
Kasha Rustica
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Finely chopped onions
2 tb Margarine
8 oz Mushrooms, sliced
1 c Kasha -- uncooked
1 Egg -- beaten
2 c Vegetable stock
8 oz Pasta shells or bow ties
-- uncooked
1 pn Salt
1 pn Freshly ground pepper
In a large skillet saute onions in margarine over
medium heat until lightly browned, about 10 minutes.
Add mushrooms and saute until mushrooms are browned,
about 5 minutes. Remove from heat and set aside. Mix
kasha with egg in a small bowl until kernals are
coated. Place kasha in a large non-stick skillet.
Cook over high heat, stirring and breaking kasha apart
with a fork until egg is set and grains are separate,
about 3 minutes. in a medium-size saucepan, bring
stock to a boil. Add stock to kasha, cover skillet and
simmer over low heat until liquid is absorbed, about
10 minutes. Remove from heat and set aside. Prepare
pasta according to package directions and drain.
Combine onion mixture, kasha and pasta. Season with
salt and pepper and serve hot.
Hint: This dish tastes even better made ahead and can
be refrigerated for 3 to 4 days. To reheat, place in
a casserole dish, cover and warm in a 350 F oven or in
a microwave oven.
-----------------------------
Basic Kasha Recipe
This method of cooking kasha from a recipe on a box of kasha.
Kasha made with plain water is delicious, but use a full-flavored
vegetable stock for even more flavor.
Ingredients:
1 egg
1 cup kasha
2 cups of water or vegetable stock
2 tablespoons of butter or margarine
1/2 teaspoon salt
pinch of pepper to taste
Preparation:
In a mixing bowl, beat the egg lightly with a fork. Add the kasha
until all the grains are coated with the egg.
Bring the water (or stock), butter, salt and pepper to a boil in
a small saucepan.
Cook the kasha over high heat in a medium-size skilled for two to
three minutes, stirring constantly to keep clumps from forming,
until the grains look dry.
Pour in the boiling liquid and reduce heat to low. Cover and simmer
8 to 10 minutes until groats are tender and all the liquid is absorbed.
Fluff with a fork and serve immediately
Serving suggestions: Serve kasha topped with Creamed Mushrooms in
a savory sour cream sauce.
Serves: 4-6 as part of a main dish, (6-8 as side)
------------------------------------------------
Kasha
Ingredients
1 cup kasha
2 cups broth, bouillon, consommé or water
2 tablespoons butter or margarine
1/ to 1/2 teaspoon salt
1/8 teaspoon pepper
1 egg (or egg white)
Strained cottage cheese
Cooked bowtie noodles
Preparation:
1. Heat liquid, butter and seasoning to boil.
2. Lightly beat egg in bowl with fork. Add kasha;
stir to coat kernals.
3. In seperate medium-size skillet or saucepan,
add egg-coated kasha. Cook over high heat 2 to
3 minutes, stirring constantly until egg has dried
on kasha and kernals are seperate.
Reduce heat to low.
4. Quickly stir in boiling liquid. Cover tightly;
simmer 8 to 11 minutes until kasha kernals are
tender and liquid is absorbed.
5. Finish with strained cottage cheese and
cooked bow-tie noodles.
On 16 Aug 2005 at 13:25, Stephen wrote:
>Mock apple ring pickles?
>
>
> Steve
Hello Steve,
See below.
Phaed
Apple Ring Pickles
Ingredients :
7 lbs. lg. cucumbers
1 c. lime
1 c. vinegar
1 bottle red food coloring
1 tbsp. alum
2 c. vinegar
10 c. sugar
8 cinnamon sticks
1 pkg. red hot candy
Preparation :
Peel, slice and seed cucumbers (make them look like apple rings).
Soak in 1 cup of lime and 1 1/2 gallons water for 24 hours. Wash
and soak covered with ice water for 3 hours. Pour off. Mix 1 cup
vinegar, 1 bottle red food coloring, 1 tablespoon alum and water to
cover. Pour over cucumbers and simmer for 2 hours. Pour off and
bring to boil 2 cups vinegar, 2 cups water, 10 cups sugar, 8
cinnamon sticks and 1 package of red hots. Pour over cucumbers and
let stand for 24 hours. Pour off and bring liquid to boil. Pour
over cucumber and let stand 24 hours. Pour off and boil. Pour over
cucumbers in clean hot jars and seal. Make sweet bright red
pickles.
----------------------------------
Cucumber Apple Ring Pickles
Ingredients :
2 gal. cucumbers, peeled & cored (1/2" thick)
2 c. lime
2 gal. water
Preparation :
Mix lime and water. Pour over cucumber rings, soak for 24 hours.
Drain and wash in cool water until clear. Put ice on pickles for 3
hours. 1 tbsp. alum 1 sm. bottle red food coloring Mix and add
enough water to cover pickles. Simmer mixture and pickles for 2
hours. Drain and save red water. 2 c. vinegar 2 c. water 8 cinnamon
sticks 1 lb. red hot cinnamon candy Mix and pour over rings,
adding enough red water to cover completely. Let stand overnight.
Put pickles in jars, reheat syrup. Pour over pickles in jars and
seal.
Saw on your website one of recipes being looked for is pineapple ice
cream. I have made this before and it is excellent. I used American
bourbon (Makers Mark I believe was the brand) and it came out just
fine. Also, I used unsulfered dried pineapple ... I think it makes
a world of difference in the taste of the dried pineapple.
Cheers to you,
Jess
Pineapple Ice Cream
3/4 cup diced dried pineapple
3 tablespoons Japanese bourbon or other good bourbon
3 tablespoons water
1-1/2 cups heavy (not whipping) cream
1/2 vanilla bean, halved lengthwise
3-1/2 cups pineapple juice, reserved from
Four 1-inch pieces ginger, peeled and sliced
9 egg yolks
1/2 cup sugar
2/3 cup simple syrup
To make the ice cream: In a medium bowl, stir together the dried
pineapple, bourbon, and water (if using bourbon other than Japanese
bourbon, dilute it by adding 1 tablespoon of water). Cover and
refrigerate overnight.
The next day, put the soaked dried pineapple in a fine-meshed sieve
over a bowl to drain. When thoroughly drained, set the soaked dried
pineapple aside and reserve. Put the cream in a heavy medium saucepan;
with the tip of a sharp small knife, scrape the vanilla bean pod seeds
into the cream, then drop in the pods. Bring the cream, 1-1/2 cups of
the drained pineapple juice (reserve the rest in the refrigerator),
the vanilla bean, and ginger to a boil over medium-high heat. Set aside.
In a small bowl, whisk together the yolks and sugar until pale in color.
Stir a large spoonful of the hot cream mixture into the egg yolks, and
then add the egg mixture to the pan. Stirring constantly, cook over
medium heat for 1-1/2 minutes, or until the mixture thickens and
coats the spoon. Strain through a fine-meshed sieve into a medium bowl.
Cover and refrigerate overnight.
Whisk the remaining 2 cups pineapple juice and the simple syrup into
the chilled custard. Freeze in an ice cream maker according to the
manufacturer's instructions. When the ice cream is partially frozen
but still can be stirred, fold in all but 1/2 cup of the soaked dried
pineapple. Pack the ice cream in a container with a lid to seal and
place in the freezer. Reserve the remaining soaked dried pineapple in
the refrigerator for garnish.
--------------------------
I have a more simplified version of a pineapple ice cream recipe ...
probably extremely similar to what is found at a fair. Here it
is in case you can use it...
Pineapple Ice Cream Recipe ingredients
* 3 pints whole milk or heavy cream (not whipping cream)
* 1/2 cup sugar
* 1 8oz can crushed pineapple in juice not syrup, not drained
Combine cream and sugar, stir until sugar is completely dissolved. Add
canned pineapple to cream, let stand thirty minutes; strain out solids
(reserve for mixing in later) and refrigerate mix over night.
Follow the directions on your ice cream maker to make your batch. While
the ice cream is still soft enough to mix freely, add the pineapple
solids reserved from earlier.
On 13 Aug 2005 at 16:38, Terry wrote:
> Looking for a recipe for Mille Feuille. Found one on Emeril's page,
> but it doesn't use puff pastry, as does *real* Mille Feuille.
> Thank you.
>
> Terry
>
Hello Terry,
See below.
Phaed
Mille Feuille
Yield: 8
To simplify this recipe – just buy store bought puff pastry. For good
quality puff pastry, try a pastry shop, they often sell puff pastry dough
if they make their own.
Ingredients:
Puff Pastry
2 cups all purpose (500 ml)
1 tsp salt (5 ml)
1 3/4 cups cold unsalted butter (400 grams)
2/3 to 1 cup ice water (150 ml to 250 ml)
1 tsp lemon juice (5 ml)
Flour, for rolling dough
Pastry Cream
5 egg yolks
1/3 cup + 1 tbsp. sugar (90 ml)
1 1/2 cups whole milk (375 ml)
3 tbsp flour (45 ml)
1 vanilla bean, split in half and scraped
Pinch salt
Assembly
Icing sugar, for dusting
Strawberries, for garnish, optional
Directions:
Puff Pastry
Combine the flour, salt and 1/3 cup of the butter in a large bowl. Work
flour with hands, breaking up butter into pieces until mixture resembles
coarse meal. Make a well in the center and pour in the 2/3 cup ice water
and the lemon juice. With a fork, gradually bring the flour into the well
and mix until incorporated. If dough seems too dry, add the remaining water.
Knead very gently to make a semi smooth dough. Pat the dough into a flat
1-inch thick disc. With a knife mark an “X” across the entire width of
the dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
In a stand mixer fitted, with the paddle attachment, add the remaining
butter and beat until softened, about 2 minutes. With your hands, form
the butter into a square that is about 1/3 smaller than the dough. Wrap
butter in plastic. Refrigerate. Chill until firm.
Remove the dough and butter from the refrigerator. Place the dough on a
lightly floured surface. Roll the corners of the dough out to about 1/4-inch
thick forming a large X shape leaving the center of the dough unrolled.
Place square of the butter in the middle of the X. Pull the rolled out
corners up over the butter to completely encase the butter in dough.
Roll the dough into a 10 x 20-inch rectangle. Roll dough to evenly.
Rotate the dough so it is horizontal to you. Do one envelop fold or
one half turn. That is, fold the right side into the center then fold
the left side to the center. Now fold dough in half. This is a completed
full turn. Wrap dough in plastic. Refrigerate for 2 hours.
Repeat the full turn, wrap in plastic, and refrigerate for 2 hours.
Do one more full turn and refrigerate for 2 hours. Now the dough is
ready to use.
Pastry Cream
In a medium bowl, stir together 1/3 cup milk with flour, salt and whisk
until smooth. Add the yolks and 3 tbsp. sugar and whisk vigorously until
mixture is smooth and pale lemon in colour.
In a heavy bottom saucepan, heat remaining milk with the remaining 3 tbsp.
sugar and vanilla scraping over medium heat. Heat until milk just comes to
a boil. While stirring the yolk mixture, slowly pour 1/4 of the hot milk into
the yolk mixture. This will temper the egg yolks so they don’t start to
scramble. Immediately pour yolk mixture into hot milk in the saucepan.
Whisk over medium heat until mixture comes to a boil and thickens. Remove
from heat immediately. Cover with plastic wrap to prevent skin from forming.
Cool completely.
Assembly
Cut 1/3 off pastry square. Freeze remaining pastry or save for another use.
Roll puff pastry to a very thin rectangle measuring 12 x 16-inches.
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper and sprinkle with water. Lay dough
on top and poke with fork all over to prevent over rising. Chill 15 minutes.
Bake until golden brown and very crisp. Cool completely on rack.
Trim pastry so edges of rectangle are straight and even in shape. Divide
the rectangle into 3 even strips, each about 4-inches wide.
Evenly divide cooled pastry cream onto two strips of puff pastry. Spread
evenly. Lay one strip, covered with cream on top of first, lining up evenly.
Top with final strip of puff pastry. Dust with icing sugar. Chill for 1 hour
before serving.
To serve, cut with serrated edge knife using sawing motion. Garnish each
with half of strawberry.
-------------------------
Mille feuille
Ingredients
3 discs of ready-rolled puff pastry, approx 8cm/3in diameter
1 egg, beaten
30g/1oz flaked almonds
100g/31/2oz mascarpone
1 tbsp caster sugar
1/2 lemon, zest only
splash of cream
drop of vanilla essence
85g/3oz raspberries
icing sugar, to dust
For the coulis
handful of raspberries
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pastry discs onto a non-stick baking tray. Brush the discs
with the egg wash and then sprinkle with almonds. Bake in the oven for
5-6 minutes, or until golden.
3. Beat the mascarpone, sugar, lemon zest, cream and vanilla into a bowl
until combined.
4. Remove the pastry from the oven.
5. Place one disc of pastry onto a serving plate and spread with half the
cream mixture.
6. Sprinkle with half the raspberries. Repeat this process, finishing with
a pastry disc on top.
7. Dust with icing sugar.
8. To make the coulis, place the raspberries into a mini-food processor
and blend until smooth. Strain through a sieve.
9. Drizzle the coulis over the stack and serve.
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