Kulebyaka with meat


What is Kulebyaka? It is a russian tradition among the yamal. It is also called Kulebiaka. Kulebiaka is a rich flaky pastry usually filled with a mixture of salmon, cabbage, and mushrooms, but many other fillings are possible, then rolled up and baked. It is served hot or cold in thick slices, with the addition of extra butter and the inevitable sour cream. My recipe here uses musk ox tendon, mushrooms, cabbage, onions and of course musk ox meat.

Why am I tossing this recipe out? Someone searched for a pastry shaped like a pig with meat. I make my kulebyaka shaped like a pig and it is sometimes done by others. Where this came from I have no idea, probably the French.

Well here we go. Many people have never cooked tendon. Tendon is very tough. Expecially musk ox tendon and or beef tendon. Tendon has a unique flavor all it’s own. I cook my tendons with onions, garlic, and apple juice.

To do this one needs a pressure cooker.

2 lb tendon (beef or musk ox tendon visit your local butcher/slaughter house)
1/2 cup apple juice
3 cloves garlic
1 onion
10 cups waters
1/4 cup apple vinegar

Mix all ingredients in a pressure cooker, bring to high pressure (15 pound psi) and cook for 2 hours! (make sure there’s enough water to prevent the bottom of the pan from drying out. They will be tender rather then tough and easy to chop when done.

Now we make the kulebyaka.

2 lb tendon
2 lb ground musk ox (or beef)
4 onions
1 cup chopped mushroom
1 cup chopped cabbage
4 lbs flour (white)

Roll and shape the dough into an oval piece 1/4-inch thick. Brown the beef and crumble, slice tendon into thin slivers, cool and add cabbage, slightly browned onions, salt, pepper and minced parsley. Pour melted butter and meat broth into the filling. Then pile it up on each piece, pinch the opposite edges of the dough and place on the buttered baking sheet, with its seam down, shaping it as a suckling-pig. To make the kulebyaka keep its shape, thicken the dough with flour on the table. To give a natural look to the pig’s ears, nose and tail and to make them safely pass through a baking process, rub flour on the table into a lump of dough intended for these purposes. Attach all details made of dough to the pie by egg, and brush the surface with egg yolk – this helps get the deep amber color. Use large black raisins or large peppercorns to imitate the pig’s eyes. I’m sorry I don’t know how much liquid to make the dough, I never measure it’s all done by feel. The dough is ready when it won’t stick to your fingers like a bread dough.

Prick the surface and sides with a fork and brush them up with the beaten yolk of egg. Bake at 410° to 426° F until it has the deep amber color.

Don’t knock it till you try it.

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Bacon, rum, oatmeal, and raisin cookies


English: Raisins. Español: Pasas.

Image via Wikipedia

Ok….this is an odd recipe. Believe me though it’s a good one. The saltyness from bacon, the sweet of raisins with a kick of rum, with this nutty oatmeal it’s just heaven. Give it a try it’s something you’ll love to peices. They will be a big hit at parties, and they will disappear really fast.

8 ounces sliced guanciale or pancetta, cut into 1/4-inch squares
2 1/4 cups cake flour
teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (packed) dark brown sugar
2/3 cup sugar
1/2 cup olive oil, room temperature
2 large eggs
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
2/3 cup Golden raisins raisins soaked in 1 cup dark rum

Line 2 baking sheets with parchment paper. Cook guanciale or pancetta in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and baking powder, salt and baking soda in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

Fold bacon, oats, and raisins (without the excess rum) into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using  a ice cream scoop and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.

Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.

Mmmm golden raisins with a sweet rum flavor to them, oatmeal…bacon….what’s not good with bacons?

Pecorino cheese and herb straws


Pecorino and Herb Cheese Straws

makes about 16 straws

1 large egg, beaten

few dashes of pepperocino (crushed red pepper flake)

1 sheet frozen puff pastry, thawed but still cold.

1/3 cup grated Pecorino

2 tablespoons chopped shallots

1/2 tablespoon minced fresh thyme

1/2 tablespoon minced fresh basil

coarse ground black pepper

coarse sea salt

Place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and set aside.

Unfold puff pastry on a lightly floured work surface and roll out just slightly.  The puff pastry should measure about 1 foot by a little under 1 foot.

In a small bowl, whisk together egg, pepperocino, and a splash of water.  You then want to lightly brush the egg wash over the surface of the puff pastry.  Sprinkle pastry with cheese and herbs, coarse pepper, and a bit of salt.  Use a rolling pin to gently roll and press the cheese and herbs into the puff pastry.

Using a floured knife or pizza cutter, cut pastry lengthwise into about a half finger width, or 1/2-inch strips.  Hold each end of the pastry and twist several times.  place the twisted pastry on the prepared sheet, about 1-inch apart.

Bake for 12 to 14 minutes, until puffed and golden brown.  You may want to take the baking cheese straws out halfway through baking to flip to they are evenly browned.  Allow to cool on the pan for 10 minutes before placing in a large glass to serve with some nice pasta. Use the straws to scoop up the left over sauce.

Cheese straws will last, in an airtight container at room temperature, for up to 3 days.  They’re really best within a day of baking after that they kinda become stale.