In article >, Wayne
Boatwright > wrote:
> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > Chris is home and today we went to Kramarczuk Sausage Company and
> > got some Polish and some coarse-ground skin-on wieners. Supper
> > tonight is going to be the kolbasy, some kapusta, and p'raps some
> > potato halushky (if I get offline and get moving in the kitchen).
> > I think it'll be good. (The kraut was homemade by the uncle of a
> > friend). Woo-hoo!
>
> Sounds yummy! Barb, I've made lots of halushky but never with
> potato, although I've eaten it. Would you kindly share how you make
> that? One of my favorites...halushky with fried cabbage, along with
> a cucumber salad with sour cream.
>
> Wayne
Well, my meal was something of a dog. Dammit! The kolbasa was
wonderful! At $4.39/lb it ought to be! The halushky were edible, but
not as I think they ought to have been. I shredded a couple potatoes in
the fp, then chopped the shred with the steel blade to almost-puree.
Then added flour until a dough formed. I'm thinking that rather than
pushing them through the struhadlo, I should have cut them from a flat
plate. They cooked through (I made sure of that) and were shiny from
the starch. Still, mixed with godawful kraut, they weren't bad. I'm
wondering if I mightn't have used more flour and thinned it with
liquid--that would have cut down that shine.
The kraut was the biggest disappointment and my own danged fault. What
the hell was I thinking? It was homemade and I poured it from the jar
into the skillet without first tasting or rinsing it. It needed serious
rinsing. It was so sour that it hampered our enjoyment of it. Crap!
I usually make egg halushky, Wayne: An egg or two with a little salt
and flour beaten in to a thick batter. If too thick, thin a bit with
water or milk. If too thin, add some more flour. If too thick, add
some more. . . one can get a large batch of halushky by virtue of
screwing around until the batter is just right. Define "just right."
"Just right" and the batter will barely fall through the holes by
itself; I push it across the holes with a rubber scraper. Too thin and
it drips on through before you can get it over the kettle of water.
Then you cuss a little.
Boil a large quantity of water and push the thick batter through the
struhadlo (grater) into the boiling water, when they rise to the top,
boil for a moment, then drain. If the batter is too thin, they'll fall
apart in the water; if it's too thick, they'll just take longer to cook.
Spray the grater (I have an official halushky struhadlo and also a
coarse flat grater from Target that does the trick nicely) on both sides
with Pam before pushing the batter through.
I'm coming to your house for supper, Wayne. :-)
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."