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krepla fillling.
I need a recipe for a fish filling for krepla. will be served in
borscht. My mil made them until she passed away two years ago, and I never knew how she made it. I will attempt to surprise my wife, with this dish,for a Chanuka dinner It is hard to describe the taste of this dish, because I couldn't stand it, but my wife loved it. TIA. Pan Ohco |
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On Mon, 29 Nov 2004 09:16:58 -0600, Pan Ohco > wrote:
>I need a recipe for a fish filling for krepla. will be served in >borscht. >My mil made them until she passed away two years ago, and I never knew >how she made it. >I will attempt to surprise my wife, with this dish,for a Chanuka >dinner >It is hard to describe the taste of this dish, because I couldn't >stand it, but my wife loved it. > >TIA. >Pan Ohco I would be interested in this, too, as I have never had kreplach with a fish filling. What kind of borscht are you making? Boron |
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On Mon, 29 Nov 2004 14:25:49 -0500, Boron Elgar
> wrote: > > >I would be interested in this, too, as I have never had kreplach with >a fish filling. > >What kind of borscht are you making? > >Boron I haven gotten that far yet Boron. I've been looking but haven't decided yet. Now if you have a knock your soxs off recipe, I could use it. Pan Ohco |
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Pan Ohco > wrote:
> I need a recipe for a fish filling for krepla. will be served in > borscht. > My mil made them until she passed away two years ago, and I never knew > how she made it. > I will attempt to surprise my wife, with this dish,for a Chanuka > dinner > It is hard to describe the taste of this dish, because I couldn't > stand it, but my wife loved it. If you mean "kreplach" its a dumpling filled with ground beef. I am sure a google search will yield lots of recipes, but finding one with a fish filling is unlikely since that's not what goes into a kreplach. |
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Pan Ohco > wrote:
> I need a recipe for a fish filling for krepla. will be served in > borscht. > My mil made them until she passed away two years ago, and I never knew > how she made it. > I will attempt to surprise my wife, with this dish,for a Chanuka > dinner > It is hard to describe the taste of this dish, because I couldn't > stand it, but my wife loved it. If you mean "kreplach" its a dumpling filled with ground beef. I am sure a google search will yield lots of recipes, but finding one with a fish filling is unlikely since that's not what goes into a kreplach. |
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On Mon, 29 Nov 2004 15:02:23 -0600, Pan Ohco > wrote:
>On Mon, 29 Nov 2004 14:25:49 -0500, Boron Elgar > wrote: > > >> >> >>I would be interested in this, too, as I have never had kreplach with >>a fish filling. >> >>What kind of borscht are you making? >> >>Boron > >I haven gotten that far yet Boron. I've been looking but haven't >decided yet. Now if you have a knock your soxs off recipe, I could use >it. >Pan Ohco I have my mother's recipe for beet borscht somewhere, but have never made it myself. If you like, I can dig it out. It might take a day or two to find it. As I recall, it is wonderful, as was If it is any other kind of borscht, I have no recipes at all. I wish I did. Boron |
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On Mon, 29 Nov 2004 15:02:23 -0600, Pan Ohco > wrote:
>On Mon, 29 Nov 2004 14:25:49 -0500, Boron Elgar > wrote: > > >> >> >>I would be interested in this, too, as I have never had kreplach with >>a fish filling. >> >>What kind of borscht are you making? >> >>Boron > >I haven gotten that far yet Boron. I've been looking but haven't >decided yet. Now if you have a knock your soxs off recipe, I could use >it. >Pan Ohco I have my mother's recipe for beet borscht somewhere, but have never made it myself. If you like, I can dig it out. It might take a day or two to find it. As I recall, it is wonderful, as was If it is any other kind of borscht, I have no recipes at all. I wish I did. Boron |
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Pan Ohco > wrote:
> I need a recipe for a fish filling for krepla. will be served in > borscht. Kreplach are made with various fillings, but fish ones are unusual, if not actually unheard of. The borscht in question would be, I suppose, a vegetarian version, probably just beety broth that so often passes for borscht in America. Kreplach *in* borscht was probably idiosyncratic of your mother-in-law - it is definitely not a traditional recipe. Anyway, here is a recipe for fish-filled pelmeni, which are the same thing as kreplach, except the latter are usually triangular-shaped, just like Barb The Barbarian's misnamed giant uszki. For the dough: 1 1/2 lb flour 2 1/2 cups water 3 eggs salt For the fish filling: about 2.8 pounds fillet of some fish, preferably one with a pronounced taste of its own 4.5 ounces onions 0.8 ounce butter 1 egg salt and pepper Prepare the dough, roll into a ball, cover with a damp cloth and refrigerate until the filling is ready, then roll out as thin as possible (paper-thin). Cut into 2-inch squares. To make the filling, cut the fish fillet into pieces and put through a grinder. (On no account use the dreaded food processor; if you lack a grinder, chop the fish finely with a sharp knife or cleaver - that would be even better than using a grinder). Mince onions finely and fry in butter until golden. Mix the fish, onions and the rest of the filling ingredients well together. Now put about a teaspoon of the filling in the centre of each dough square, fold and seal the edges firmly together to form a triangle. Repeat until the filling and the dough are used up. Pelmeni (kreplach) are ready to be cooked at this point, unless you want to freeze them. Boil the pelmeni (kreplach) in water until they float, plus a minute or two. They are ready. Now discard the vile idea of putting them in borscht and, instead, serve them separately with butter, sour cream, mayonnaise, or a sauce of your choice. Victor |
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Pan Ohco > wrote:
> I need a recipe for a fish filling for krepla. will be served in > borscht. Kreplach are made with various fillings, but fish ones are unusual, if not actually unheard of. The borscht in question would be, I suppose, a vegetarian version, probably just beety broth that so often passes for borscht in America. Kreplach *in* borscht was probably idiosyncratic of your mother-in-law - it is definitely not a traditional recipe. Anyway, here is a recipe for fish-filled pelmeni, which are the same thing as kreplach, except the latter are usually triangular-shaped, just like Barb The Barbarian's misnamed giant uszki. For the dough: 1 1/2 lb flour 2 1/2 cups water 3 eggs salt For the fish filling: about 2.8 pounds fillet of some fish, preferably one with a pronounced taste of its own 4.5 ounces onions 0.8 ounce butter 1 egg salt and pepper Prepare the dough, roll into a ball, cover with a damp cloth and refrigerate until the filling is ready, then roll out as thin as possible (paper-thin). Cut into 2-inch squares. To make the filling, cut the fish fillet into pieces and put through a grinder. (On no account use the dreaded food processor; if you lack a grinder, chop the fish finely with a sharp knife or cleaver - that would be even better than using a grinder). Mince onions finely and fry in butter until golden. Mix the fish, onions and the rest of the filling ingredients well together. Now put about a teaspoon of the filling in the centre of each dough square, fold and seal the edges firmly together to form a triangle. Repeat until the filling and the dough are used up. Pelmeni (kreplach) are ready to be cooked at this point, unless you want to freeze them. Boil the pelmeni (kreplach) in water until they float, plus a minute or two. They are ready. Now discard the vile idea of putting them in borscht and, instead, serve them separately with butter, sour cream, mayonnaise, or a sauce of your choice. Victor |
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In article >, Boron Elgar
> wrote: > > I have my mother's recipe for beet borscht somewhere, but have never > made it myself. If you like, I can dig it out. Better thought: Pile more dirt on it to bury it. HTH. -- -Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling. |
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In article >, Boron Elgar
> wrote: > > I have my mother's recipe for beet borscht somewhere, but have never > made it myself. If you like, I can dig it out. Better thought: Pile more dirt on it to bury it. HTH. -- -Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling. |
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On Mon, 29 Nov 2004 17:50:49 -0600, Melba's Jammin'
> wrote: >In article >, Boron Elgar > wrote: >> >> I have my mother's recipe for beet borscht somewhere, but have never >> made it myself. If you like, I can dig it out. > >Better thought: Pile more dirt on it to bury it. HTH. I said I had to DIG it out! Boron |
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Pan Ohco wrote: > > I need a recipe for a fish filling for krepla. will be served in > borscht. > My mil made them until she passed away two years ago, and I never knew > how she made it. > I will attempt to surprise my wife, with this dish,for a Chanuka > dinner > It is hard to describe the taste of this dish, because I couldn't > stand it, but my wife loved it. > > TIA. > Pan Ohco You can try this; it's supposed to be for piroshki. Since it contains dairy, the borscht must be vegetarian to keep it kosher. 3 tbs butter 1 onion, chopped 8 oz fish (any white fish) 2 hard cooked egg yolks 2 tbs chopped parsley 1 1/2 tsp salt 1/4 tsp black pepper 2 tbs sour cream Melt the butter in a frying pan and saute the fish and onion for about 15 minutes. Grind the onion, fish and egg yolks together. Add the parsley, salt, pepper and sour cream. Mix well. |
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Pan Ohco wrote: > > I need a recipe for a fish filling for krepla. will be served in > borscht. > My mil made them until she passed away two years ago, and I never knew > how she made it. > I will attempt to surprise my wife, with this dish,for a Chanuka > dinner > It is hard to describe the taste of this dish, because I couldn't > stand it, but my wife loved it. > > TIA. > Pan Ohco You can try this; it's supposed to be for piroshki. Since it contains dairy, the borscht must be vegetarian to keep it kosher. 3 tbs butter 1 onion, chopped 8 oz fish (any white fish) 2 hard cooked egg yolks 2 tbs chopped parsley 1 1/2 tsp salt 1/4 tsp black pepper 2 tbs sour cream Melt the butter in a frying pan and saute the fish and onion for about 15 minutes. Grind the onion, fish and egg yolks together. Add the parsley, salt, pepper and sour cream. Mix well. |
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On Mon, 29 Nov 2004 16:43:42 -0500, Boron Elgar
> wrote: >On Mon, 29 Nov 2004 15:02:23 -0600, Pan Ohco > wrote: > >>On Mon, 29 Nov 2004 14:25:49 -0500, Boron Elgar > wrote: >> >> >>> >>> >>>I would be interested in this, too, as I have never had kreplach with >>>a fish filling. >>> >>>What kind of borscht are you making? >>> >>>Boron >> >>I haven gotten that far yet Boron. I've been looking but haven't >>decided yet. Now if you have a knock your soxs off recipe, I could use >>it. >>Pan Ohco > > >I have my mother's recipe for beet borscht somewhere, but have never >made it myself. If you like, I can dig it out. It might take a day or >two to find it. As I recall, it is wonderful, as was > >If it is any other kind of borscht, I have no recipes at all. I wish I >did. > > >Boron This is Mimi Sheraton's Mother's borscht. It is as close to my mom's as could be. I was surprised to find it. My mom served it cold, with a dollop of sour cream and some hot boiled potato. With apologies and an Alka Seltzer to Barb and the Ban-The-Beet-Brigade.... Boron http://busycooks.about.com/library/r.../blborscht.htm "Mimi Sheraton said that her mother served this soup on the second night of Passover. The recipe comes from Mimi Sheraton's memoir. "From My Mother's Kitchen." 3 large beets juice from 1-1/2 lemons salt pinch of sour salt (optional) 5 cups water 4 egg yolks pinch of sugar white pepper to taste Wash and peel the beets and dice them. Place in saucepan with juice of 1/2 lemon, a pinch each of salt and sour salt (if using), and 5 cups water. Simmer for 40 minutes until beets are tender. Add the juice of another 1/2 lemon. Beat the egg yolks with a fork until blended. Slowly ladle some of the hot soup into the egg yolks, beating constantly. When about half the soup has been added to the yolks, pour the egg mixture back into the pot with the rest of the soup. When all the egg mixture is beaten into the soup, pour the soup back and forth between the pot and a large bowl about 10 or 15 times until the mixture is smooth, creamy, and airy. Add a pinch of sugar if necessary, and salt and white pepper as needed. Chill thoroughly." |
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On Mon, 29 Nov 2004 16:43:42 -0500, Boron Elgar
>>>I would be interested in this, too, as I have never had kreplach with >>>a fish filling. >>> >>>What kind of borscht are you making? >>> >>>Boron >> >>I haven gotten that far yet Boron. I've been looking but haven't >>decided yet. Now if you have a knock your soxs off recipe, I could use >>it. >>Pan Ohco > > >I have my mother's recipe for beet borscht somewhere, but have never >made it myself. If you like, I can dig it out. It might take a day or >two to find it. As I recall, it is wonderful, as was > >If it is any other kind of borscht, I have no recipes at all. I wish I >did. Beet borscht is what I'm looking for. If you run across the recipe please post it. Pan Ohco |
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On Mon, 29 Nov 2004 20:25:09 -0500, Boron Elgar
>>>>I would be interested in this, too, as I have never had kreplach with >>>>a fish filling. >>I have my mother's recipe for beet borscht somewhere, but have never >>made it myself. If you like, I can dig it out. It might take a day or >>two to find it. As I recall, it is wonderful, as was > >This is Mimi Sheraton's Mother's borscht. It is as close to my mom's >as could be. I was surprised to find it. My mom served it cold, with a >dollop of sour cream and some hot boiled potato. > >With apologies and an Alka Seltzer to Barb and the >Ban-The-Beet-Brigade.... > >Boron > >http://busycooks.about.com/library/r.../blborscht.htm It looks good Boron. I will try it. Thanks The ban the beet brigade are missing a real treat. ;-) Pan Ohco |
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On Mon, 29 Nov 2004 20:25:09 -0500, Boron Elgar
>>>>I would be interested in this, too, as I have never had kreplach with >>>>a fish filling. >>I have my mother's recipe for beet borscht somewhere, but have never >>made it myself. If you like, I can dig it out. It might take a day or >>two to find it. As I recall, it is wonderful, as was > >This is Mimi Sheraton's Mother's borscht. It is as close to my mom's >as could be. I was surprised to find it. My mom served it cold, with a >dollop of sour cream and some hot boiled potato. > >With apologies and an Alka Seltzer to Barb and the >Ban-The-Beet-Brigade.... > >Boron > >http://busycooks.about.com/library/r.../blborscht.htm It looks good Boron. I will try it. Thanks The ban the beet brigade are missing a real treat. ;-) Pan Ohco |
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