When I found out what the next Daring Cook’s challenge was, I simulataneously went, AWESOME and WTF?!?
I told hubby that it was ceviche and papas rellenas. He was not very excited by the thought of try to do raw fish at home. And, as I thought about it, neither did I. I’d rather just go to a restaurant and have other people worry about freshness and doing raw fish right instead of me worrying about it.
That and I did my Daring Cook’s challenge at about 8PM last night.
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.
Recipe adapted from the recipe supplied to us from Kathlyn
- 1.5lb potatoes, peeled
- 1 egg
Boil the potatoes until a fork pierces the poatatoes easily. Cook completely then mash them with a potato ricer. Add the egg and mix until a dough forms.
- 1lb ground turkey
- 1 yellow pepper, finely diced
- 1 onion, finely diced
- 2 cloves of garlic, diced
- 1/4 cup chopped olives
- 1 jalepeno pepper, chopped
- 1.5 tsp cumin
- 2 tsp paprika
- 1/4 cup white wine
- salt and white pepper to taste
In a saute pan heat 2 tbsp of olive oil. Add onions and garlic and stir for 4-5 minutes or until slightly translucent. Add jalepeno and pepper and stir additional 4 minutes. Add meat and cook until brown. Add olives ad spices and stire to combine. Deglaze the pan with the white wine. Add salt and pepper. Remove from heat and let cool completely.
- 1 egg, beaten with a little water in one bowl
- 1/2 cup flour with a sprinkle of cayenne pepper and salt in another plate
- 1 cup panko bread crumbs in another plate
Scoop up some of the potato and flatten into a disc and scoop some of the filling into the middle. Wrap the potato around the filling, using extra potato to fill in the gaps if needed. Roll the finished ball first in the flour, then the egg mixture, and finally the panko bread crumbs.
In another deep pan, heat about 1.5-2″ of canola oil until it reaches about 350-375 degrees. Fry the papas for about 2-3 minutes on each side, until it reaches desired color. Serve immediately!
Wikipedia just told me that sour cream is served with sweet perogi while savory pierogi are served with bacon fat or bacon bits. I knew it was a good idea to marry a Polish boy. I asked said boy one weekend that I wanted to make pierogi. His eyes lit up like it was Christmas. I asked him what kind he wanted.
I was surprised at how easy they were to make. I was scared for some reason that they wouldn’t come out right, but I get scared a lot when I cook or bake.
Traditional Potato & Cheese Pierogi
Source Recipe Here
- 2 1/4 cups flour
- 1/2 tsp salt
- 2 eggs
- 1/3 cup water
- 1 lb russet potatoes, peeled and cubed (I didn’t peel them in this recipe and I should have. Whoops)
- 3oz (or more, I’m not looking, promise) grated cheddar cheese
- 1 tbsp dried chives
To make dough combine flour and salt. Add beaten eggs and water. Mix dough until it comes together and can form a ball. Wrap ball in plastic wrap and place in fridge for at least 30 minutes.
Hello Mr. Dough Ball
Next, make the filling. Boil potatoes until soft. Mash with grated cheese, chives and salt/pepper. Take a big spoonful and immediately consume. Add more cheese. Lots of cheese.
Try not to eat all of it
Here comes the fun part. If you have a Polish (or Eastern European) husband, make sure he helps you with this part. Generously flour a cutting board or counter top with flour. Roll ball of dough into a cylinder. Cut it in half and roll them both out so you can make 12 dough balls from each cylinder. Just keep cutting the dough in half until you do that.
Flatten the little dough balls with the palm of your hand. Husband can do this part. Then, using your fingers, spread the dough out, like you’re making a mini pizza. Repeat with all the dough balls. Then place an extra large tablespoon of the potato mixture and place in the middle of your mini pizza. Fold pierogi in half and using a fork crimp the edges. It’s ok if some of the mixture leaks out, it’s not fragile like other types of dumplings.
To cook the pierogi bring a big pot of boiling water to boil. Again, spousal support is needed here. Place saute pan on another burner and add a lot of butter to the pan. Boil 4-5 pierogi in water until they float to the surface then place in the saute pan and cook on both sides until golden deliciousness. Repeat with the rest.
Serve with some sauteed onions and in this case, German mustard. Bacon fat optional.