Borscht

I've always loved the sound of borscht. It's so fun to say. I've never eaten it, though. So not only is this my first attempt at making it, but it's my first time trying it. The borscht came out chunkier than I imagined. I have always pictured a thin, watery red soup. If this recipe (which I cobbled together from other recipes) is even close to correct, borscht is delicious. The only thing I do not enjoy is that my fingers are now stained a nasty brown from peeling and chopping the beets (which were pulled from my mother's garden). My only adjustment would be to slice the cabbage a bit thinner and cut the strips in half.

Borscht (w/ meat)
4 large beets, peeled and dices (about 4 cups)
4 large carrots, peeled and chopped
1 large potato, peeled and cut into 1/2-in cubes
1 can diced tomatoes
4 cups water
2 bouillon cubes
4 cups beef broth
2 cups cabbage, thinly sliced
3 tbsp dried dill
1 lb stew meat
1 large onion, quartered
3 tbsps red wine vinegar
Salt and pepper to taste
Sour cream for topping

1. To large saucepan add water, stew meat, bouillon cubes, and onion. Cook about 30 minutes.
2. Add beets, carrots, potatoes, tomatoes, and broth. Bring to a boil; reduce heat to a simmer. Cook about 30 minutes, or until veggies are tender.
3. Add cabbage and dill. Cook about 20 minutes, til cabbage is tender.
4. Stir in vinegar and season with salt and pepper.
5. Serve in bowls, topped with sour cream. Sprinkle with a little fresh dill if you have it handy.

Spicy Potato Soup

My mom and step-dad plant a ton of potatoes and onions each year, so we're always trying to find new ways to use them. I found this recipe on about.com. It uses spicy sausage, such as andouille or chirizo. Or if you don't like spicy sausage, you can used smoked.



Spicy Potato Soup
3 tbsp butter
1 cup chopped onion
1/2  cup chopped celery
16 oz spicy sausage
1/4 cup flour
1/2 cup chopped green onions
1 tsp dried parsley flakes
1 tsp dried basil
1 bay leaf
1/4 tsp salt
4 cups chicken broth (or enough to cover potatoes and sausage)
2 pounds potatoes, peeled and diced
1 1/2 cups heavy cream

1. In large saucepan, melt butter over medium heat. Add onions, celery, and sausage. Saute until onions are tender and sausage is browned (if not pre-cooked).
2. Stir in flour until well-blended.
3. Add chicken broth, green onions, and spices. Stir until blended.
4. Add potatoes and simmer covered for about 25 minutes, or until potatoes are tender.
5. Stir in heavy cream and cook for another 2 minutes.

Turkey Jamaican Patties

Jamaican patties are one of my favorite snacks ever. They're so scrumptious and, if seasoned right, they explode with flavor. For those not familiar with Jamaican patties, they're very similar to meat pies and pasties (no, not the things you put on your boobies). Traditionally, Jamaican patties are made with beef. However, I prefer using a poultry of some sort, usually turkey or chicken. I first discovered this yummy substitute the day after Christmas, when I had way too much turkey and mashed potatoes left over. I was craving patties and thought to myself "Why not use turkey instead of beef and mashed potatoes instead of breadcrumbs?" The result was so delicious, I devoured the leftover filling as soon as the patties were in the oven. I hope you enjoy these as much as I do!

Turkey Jamaican Patties

The Pastry
1/4 cup shortening
1/4 cup butter, softened
1/3 cup cold water
1/2 tbsp curry powder
1/4 tsp salt
2 cups flour
1 egg, beaten

The Filling*
1 cup turkey, shredded
1 cup mashed potatoes
1 small onion, finely diced
1 hot pepper, diced (Scotch Bonnet is traditional, but poblano works just fine. I often use 1 tsp of cayenne pepper instead.)
1/2 cup broth or water (I usually use water)
1 tsp each of salt, black pepper, and thyme
2 tsps curry powder (most recipes use 1 tsp, but I like my curry)

1.Preheat oven to 400.

The Pastry
2. Measure flour, curry, and salt into a mixing bowl and combine.
3. Add shortening and butter. Using a fork, mix until big shortening/butter clumps are gone and flour is crumbly.
4. Add water to mixture and combine until a dough forms. You may need to use your hands. If it seems like your flour will not mix in completely, add another tablespoon of water. Do not add more than that, or your dough will be too moist and will fall apart when rolling.
5. At this point, I like to cut the dough into 5 even balls. You will want to get two circles out of each ball.
6. Sprinkle a clean, flat surface with a light layer of flour and roll out your first ball. You want it to be about 1/8" thick. Cut out a 6" circle and lay it aside. Roll it out again and cut out another circle. If you do not have enough dough left in this ball for another circle, roll out your next ball and combine the leftovers from both. Repeat until you have about 10 circles (I usually end up with 9, as I like my crust a bit thicker).

The Filling
7. Heat some olive oil in a skillet and add your onions and pepper. Saute until tender.
8. Add turkey and mashed potatoes. Mix thoroughly.
9. Stir in salt, pepper, thyme, and curry. (Also add cayenne pepper if using that.)
10. Add broth/water and let simmer until liquid is mostly gone, stirring frequently. You want the mixture to be moist, but not runny.

The Patty
11. Spoon 1 to 2 tablespoons of mixture into the center of a pastry circle. Dip your fingers in water and wet the outside of the circle. Fold it over and pinch the sides together. You can use a fork to crimp the edges or just use your fingers. Place on a baking sheet. Repeat until all circles are filled or you run out of filling.
12. Brush the top of each patty with beaten egg.
13. Bake at 400 for 30 minutes or until patties are golden brown.

*This will make extra. It's better to have too much than not enough.