Wednesday, January 30, 2008

Meat Blintzes and Sweet and Sour Coleslaw

I made this a while ago and just now found the pictures. I guess I was in the mood for spending an entire day cooking, so I made blintzes and they were really yummy. This is another recipe from The Art of Jewish Cooking--it just has such great recipes for cold weather, and hooo boy is it cold outside! The coleslaw is my own concoction.

Blintz wrappers:

3 eggs
1 c. milk or water
1/2 tsp. salt
2 Tbsp. salad oil
3/4 c. sifted flour
butter or oil for frying

Beat the eggs, milk, salt, and salad oil together. Stir in the flour until the lumps are gone. Heat a little oil or butter in a 6-inch skillet. Pour 2-3 Tbsp. batter in, tilting pan to coat the bottom--just use enough to make a very thin crepe. Let the bottom brown and turn out into a paper towel, brown side up. This should make about 20 pancakes.

Filling:

1 lb. ground meat, cooked
1/2 onion, grated finely
1 egg
1 tsp. salt
1/4 tsp black pepper
2 Tbsp. minced parsley

Mix all ingredients together and season to taste. I think I added a touch of Worchestershire sauce. Place 1 Tbsp. filling on the brown side of a pancake and roll up like an egg roll (the pale side will be out) and carefully place in a baking dish (butter the dish if you're going to bake the blintzes--see below).

Now you've got a choice: you can fry the blintzes for extra yumminess, or you can bake them for ease and slightly less butter in your diet. If you bake them, place the dish in a 425 oven and bake until lightly browned (only about 10 minutes). Otherwise, fry them in oil, taking care not to unwrap them.

I chose to brown them in the interest of time, but I can attest that they would have been tastier if I'd fried them. The original cookbook has a bunch of other filling options, and I'll try some more at some point. This dish is a lot of work but it's worth it. I served the blintzes with plain yogurt, mashed potatoes and coleslaw.

Sweet and Sour Coleslaw:

1/2 green cabbage, finely shredded
1/2 red onion, thinly sliced
1 red pepper, thinly sliced
1 carrot, julienned
1 tsp. celery seeds
1/4 c. rice vinegar
3 Tbsp. oil
1 tsp. pomegranate molasses or sugar
1 tsp. salt
a few cranks of black pepper

Toss and let sit for a few minutes. The pomegranate molasses really makes this one, and you can get it at Holy Land. In general it's great for adding sweet tanginess to salads. I used grapeseed oil, which is my favorite oil--it is both good in salads, and can be heated up to insane temperatures for frying.

1 comment:

Anonymous said...

Grandma made the meat filling with left overs from brisket or chicken.