Tag Archives: potatoes

Daring Cooks: Ceviche and Papas Rellenas

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau, and Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I’ve enjoyed ceviche many times in Mexican restaurants, but never Peruvian ceviche, and never in my own kitchen. And as for papas rellenas? Nope – never tried them. I love ceviche – it’s cool, clean, and light. Which is a good thing when paired with papas rellenas, as they are definitely NOT light. Papas rellenas are stuffed potatoes that are then rolled in breadcrumbs and deep-fried. Potatoes and deep-fried are two words that rarely, if ever, appear in the same sentence when it comes to our kitchen.  This was definitely uncharted territory for me, but I was up for it!

I started with the ceviche. I found some large sea scallops that I decided would be perfect for it. (In the interest of full disclosure, they were flash frozen. Not optimal, but I’m land-locked and super-fresh scallops are just not that readily available.) As I went through the process of making it, I wondered why I’d never made it before. It was simple – just a quick whisk of garlic, chile, cilantro, and lime, toss in the seafood, top with onion, and a brief stay in the refrigerator to “cook”, and I had a lovely appetizer worthy of company. The ceviche was lovely – it was light, with just a touch of bite from the chiles, and a fresh lime flavor. If I closed my eyes, I could just about imagine being on a beach somewhere. This was definitely a recipe to keep in my back pocket when I need to entertain.

The papas rellenas weren’t as simple, but that’s not to say that they were difficult. They did take time, however – definitely not a weeknight recipe. I made the mistake of using large russet potatoes, which took a long while to boil. And then there’s the whole frying thing, which once the oil is heated, only takes a few minutes, but frying is still “special occasion” for me, because it uses so much oil and requires a good deal of clean-up. All in all, the filling was wonderful. I opted to use an all-natural beef breakfast sausage I’d purchased from a local rancher instead of the ground beef called for in the recipe, just to boost the flavor. The addition of chiles, olives, raisins, and garlic truly brought the flavors together. I could eat that filling by itself.

The finished papas rellenas were not my favorite – they seemed heavy to me. Of course, I’m not a huge potato fan, and we’d enjoyed a big lunch already that day, so I was really not in the mood for something so filling. Brittany, who was with us for dinner, enjoyed them a great deal. I served them with a jarred chipotle salsa (Is that cheating, when it comes to Daring Cooks? If so, whoops, and pretend you never read that!), which complimented the flavors well.

A big kudos to Kathlyn for this challenge, and for giving us a bit of insight into Peruvian cuisine. This was a good challenge!

Scallop Ceviche

2 lbs sea scallops, cut into 1/2 inch pieces (I cut mine into quarters)

Salt and pepper to taste

2 garlic cloves, minced

1 jalapeno pepper, minced

1 c freshly squeezed lime juice

1 T fresh cilantro, chopped

1 red onion, thinly sliced

Place the scallops in a large non-reactive bowl (glass is great for this). Season the scallops with salt and pepper. Whisk together the garlic, jalapeno, lime, and cilantro and pour over scallops. Toss well to evenly coat. Top with red onions. Refrigerate for 10 minutes up to 8 hours, or until desired “doneness” is reached. (I marinated for about 30 minutes) Remove from lime juice and place in dishes, topping with a few onions for garnish.

Serves 6 as an appetizer.

Gluten-Free Papas Rellenas

For the dough:

2¼ lb russet potatoes

1 large egg

For the filling:

2 T of a light flavored oil

½ lb ground (minced) beef (I used beef sausage)

6 black olives, pitted and chopped (use more if you love olives)

3 hard boiled large eggs, chopped

1 small onion, finely diced (about 1 cup)

½ cup raisins, soaked in 1 cup boiling water for 10 minutes, then minced

1 finely diced aji pepper (ok to sub jalapeño or other pepper – if you are shy about heat, use less)

2 cloves garlic, minced or passed through a press (if you love garlic, add more)

1 t ground cumin (use more if you like cumin)

½ t sweet paprika

¼ c white wine, water or beef stock for deglazing

Salt and pepper to taste

For the final preparation:

1 large egg, beaten

1/3 cup soy flour, 1/3 cup tapioca starch, and 1/3 cup brown rice flour, whisked together

Dash cayenne pepper

Dash salt

1 cup dry gluten-free bread crumbs (I dried out some slices of gluten-free bread in the oven, then processed in the food processor)

Oil for frying (enough for 2” in a heavy pan like a medium sized dutch oven)

In order to save time, you can boil the potatoes, and while they are cooling, you can make the filling. While that is cooling, you can make the potato “dough.” In this way, little time is spent waiting for anything to cool.

Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool. Once the potatoes have cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred). Add egg, salt and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.

While the potatoes are cooling, gently brown onion and garlic in oil (about 5 minutes) in a large skillet. Add the chili pepper and sauté for a couple more minutes. Add ground beef and brown. Add raisins, cumin and paprika and cook briefly (a few seconds). Deglaze the pan with white wine. Add olives and cook for a few moments longer. Add hard boiled eggs and fold in off heat. Allow filling to cool before forming “papas.”

Use three small bowls to prepare the papas. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third. Flour your hands and scoop up 1/6 of the total dough to make a round pancake with your hands. Make a slight indentation in the middle for the filling. Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling. Repeat with all dough (you should have about 6 papas).

Heat 1 ½ – 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 – 190°C). Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs. Fry the papas (in batches if necessary) about 2-3 minutes until golden brown. Flip once in the middle of frying to brown both sides. Drain on paper towel and store in a 200ºF (95ºC) (gas mark ¼) oven if frying in batches.

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Filed under Appetizers, Dairy-Free, Gluten-Free, Main Dishes, Quick and Easy

Daring Cooks: The World of Pierogi

This is another great example of why I love the Daring Cooks’ and Bakers’ Challenges. It’s all about taking yourself out of your box – making something you wouldn’t ordinarily make. Maybe this “something” seems too difficult. Maybe it seems as though it will take too long, or maybe it’s been on your list of “things to do”, but you haven’t gotten around to making it yet.

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

I never tried to make pierogies before this challenge. Not because of the reasons mentioned above. Honestly, I never even tried eating them before either. They didn’t sound unappetizing, of course, but they weren’t on the top of my list of things to try. I didn’t know what to expect with this challenge because of my lack of experience with pierogies, so I was a bit nervous. But after brainstorming on fillings (I chose to make sweet potato and rosemary, as I had a bunch of rosemary in my garden, and smoked pork shoulder and mashed potato, as I smoked a bunch of meat a few days prior), I figured I’d give them a try.

Little did I know how well they’d turn out. My husband raved about them. Raved. He exclaimed that he could imagine these could be served at all sorts of parties and could see them being a big hit with a crowd. I didn’t disagree – and the ones I made were gobbled up by the two of us that evening. I can see endless variations of fillings for these things, both sweet and savory. Needless to say, I underestimated pierogies. Now, I’m sold.

 

Sweet Potato-Rosemary Pierogi Filling (makes enough for 30+ pierogies)

2 c mashed, cooked sweet potato (I simply microwaved whole sweet potatoes until cooked, scooped out the insides, and mashed)

1/2 t fresh rosemary needles, chopped

1 T Earth Balance soy-free buttery spread

Salt and pepper to taste

Mix together mashed sweet potatoes and the rest of the ingredients. Season to taste. Fill pierogies with this filling. (Leftover filling makes a great side dish for another meal.)

 

Pork and Potato Pierogi Filling (makes enough for 30+ pierogies)

1 c mashed, cooked potato (I simply microwaved potatoes until cooked, scooped out the insides and mashed)

2 c finely chopped smoked pork shoulder (ham can be substituted)

1/2 t fresh sage leaves, chopped

1/2 t dry mustard

2 T Earth Balance soy-free buttery spread

1 T nutritional yeast flakes (optional, but create a somewhat “cheesy” flavor)

Salt and pepper to taste

Mix together all ingredients and season to taste. Fill pierogies with filling.

 

Gluten-Free Pierogies, adapted from What I Eat (makes about 18 small pierogies or 12 larger ones)

1/3 c tapioca starch

1/3 c sweet white rice flour

2 T potato starch

1/2 t sea salt

1 T xanthan gum

2 eggs

1 T grapeseed oil

Combine flours, salt, and xanthan gum in a medium bowl. Whisk eggs in a separate bowl, and then whisk in oil. Pour wet ingredients into dry and stir until combined. You can then knead this into a ball.

Grab small portions of the dough at a time and roll out on parchment paper (I rolled it out on a Silpat) to 1/8 inch thick. Using a 3 or 4 inch circle biscuit or cookie cutter, cut rounds from the dough. Repeat until all of the dough has been rolled out and cut. Place a bit of water in a small bowl, wet your fingertips, and run them around the outside of each circle. This is to help the dough seal. Place a bit less than a teaspoonful of filling in the center of each circle, and then fold in half and carefully seal the edges, either using the tines of a fork, a pierogi form, or your fingers. (I found my fingers to be the easiest.)

To cook pierogies, bring a pot full of salted water to a boil. Lower the pierogies into the boiling water with a slotted spoon and allow to boil for 10-15 minutes or until al dente. Remove with a slotted spoon. Serve with desired sauce or melted butter, or allow to cool to room temperature for frying.

To fry: Bring 3 tablespoons of grapeseed oil (or other frying oil) to medium-high heat in a heavy skillet. Pat the pierogies dry and place in the oil. Fry for 2-3 minutes per side or until browned. Remove and place on paper towels to drain. Serve with melted butter. (I melted Earth Balance soy-free buttery spread and infused fresh sage leaves in the “butter”. While I don’t use that stuff every day, it tasted lovely and was dairy and soy-free!)

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Filed under Appetizers, Dairy-Free, Gluten-Free, Main Dishes, Pork

Shepherd’s Pie (or Cottage Pie)

Shepherd’s Pie is a traditional English dish, and is quite simple. It is essentially minced or ground meat topped with mashed potatoes. The term “shepherd’s pie” usually refers to the use of minced lamb, the term “cottage pie” refers to minced beef. This dish is the ultimate in comfort food, and wonderful on a cold winter’s day. My version is adopted from Gordon Ramsay’s recipe, with a few changes. I usually use beef (lamb tends to be pricey), and I use less onions.  I’m also probably a bit heavy-handed with the parmesan, but I can’t help it! If you’ve had shepherd’s pie before that was bland, this one will definitely change your mind. My entire family (my husband and I, and the three kids) devoured a doubled recipe of this dish!

  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 1 lb minced lean lamb or ground beef
  • ½ of a large onion, finely minced
  • 1 large carrot, finely minced
  • 2 cloves garlic
  • 1-2 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • Handful of thyme sprigs, leaves picked
  • 1 sprig of rosemary, needles chopped
  • 1 cup red wine
  • 1 ½ cup chicken stock
  • 2 ¼ lbs Yukon gold potatoes, peeled and cut into chunks
  • 3 T butter
  • 2 egg yolks
  • Parmesan, for grating
  • Olive oil
  • Sea salt & freshly ground black pepper

1. Preheat the oven to 350 degrees.

2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened

3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks and butter, followed by about 2 tbsp grated Parmesan. Check for seasoning

4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. (alternatively, you can put the mash potato into a icing bag and pipe the mash into little “hershey’s kisses-shaped” mounds, which looks pretty) Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

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Filed under Beef, Budget-Friendly, Gluten-Free, Lamb, Main Dishes