Doughnuts

I guess it’s Polish Heritage week in our household. Mike recently bought me a Russian, Polish & German cookbook at the library book sale. Kelsey thought we should try some of the recipes. Fried dough? How could we go wrong. Mom always said that doughnuts were a Polish food. Yum!

Doughnuts

Doughnuts

2 cups bread flour
1 package dried yeast (2 1/4 teaspoons)
1/2 tsp. salt
1 egg, beaten
4-6 Tbsp. milk (or more if needed)
2 Tbsp. granulated sugar
Jam
oil for deep-frying

1/4 cup powdered sugar
1/2 tsp. cinnamon

In a medium bowl stir together flour, salt, and yeast. Make a well in the center and the egg, milk and sugar. Mix well to form a soft dough. Add more milk if necessary to make a smooth dough but not sticky.

Beat well, cover with plastic wrap and allow to rise until double, about 1-1 1/2 hours.

Knead dough on a lightly floured surface. Divide into 10-12 pieces.

For jelly filled doughnuts, shape pieces into a a round disk. Put a tsp. of jam in the center. Dampen the edges with water and fold the them up and around the jam, pressing to ensure the jam will not escape (easier said than done). Place on a greased baking sheet and allow to rise for 15 minutes.

For rings, roll a piece of dough into a thick snake and press ends together. Place on baking sheet and allow to rise 15 minutes.

Heat oil in a large saucepan to 350F. Fry the doughnuts 5-10 minutes until golden brown. Drain on paper towels.

Mix powdered sugar and cinnamon on a small plate and use to coat doughnuts.

For glazed doughnuts, mix powdered sugar with 1-2 tsp. water to make a thick slurry. Dip the doughnuts into the sugar syrup.

Poor Man’s Soup with Dumplings

For you Larry.

The Soup:
3-4 ounces of salt pork, finely diced
1 large celery stalk, sliced thinly
4 carrots, peeled and cut in 1″ sections
1 large onion, diced
4 cups water
2 tsp. chicken bullion
butter
salt & pepper to taste

Heat a 3-4 quart saucepan over medium heat. Add 1 Tbsp. butter and salt pork, saute about 5 minutes. Add onion, celery and carrots. Cook until just softened. Add water and bullion. Add salt & pepper to taste. Simmer until everything is cooked, about 1 hour.

Serve with dumplings.

Dumplings:
1 cup flour
1/2 tsp. baking powder
1 egg
milk (about 3 Tbsp)

Bring a large pot of water to a boil.

Stir flour and baking powder together. Stir in an egg and enough milk to make a thick, heavy dough.

Drop by teaspoonfuls into boiling salted water. Cook 10 minutes. Drain and toss with butter.

Steak & Mushroom Pie

This recipe is from the Frugal Gourmet Cooks American cookbook by Jeff Smith. It makes Mike happy enough, it resembles the British Steak & Kidney pie as much as it can without the kidneys.

3 slices bacon, coarsely chopped
1 1/2 pounds chuck steak, well trimmed and cubed (I confess to using whatever kind of beef I have, even tenderloin. Venison works but cook it much less)
1 1/2 cups beef broth
1/2 cup red wine
2 cloves garlic, crushed
2 Tbsp. finely chopped onion
3 Tbsp. chopped parsley
1/2 tsp. dried thyme
1/2 tsp. dried sage
salt & pepper to taste
3 Tbsp. flour, cooked with butter into a roux or mixed with water into a slurry
10-16 oz. mushrooms, sliced and sauteed in butter till browned
1 pie crust

Heat a heavy pot or dutch oven over medium heat. Add the bacon and lightly brown. Turn up the heat and brown the beef cubes.

Add enough broth to barely cover the meat and simmer, covered, until tender, about 30 minutes.

Add the remaining ingredients, except the roux and mushrooms, and simmer another 15 minutes.

Thicken with flour mixture. I feel this has enough fat without the roux, but you run the risk of lumps.

Stir in the mushrooms.

Pour into a deep pie plate/quiche dish or individual ramekins. Top with pie crust.

Bake at 425F for 45 minutes until crust is browned.