Re: Food questions
- Just a question...Pirozhki are the usually poistni pastry not using eggs,
butter et c. and filled with fried cabbage and onion? If so , when they are
folded in a certain way (two slices in the middle an folded over each other
to allow the filling to show through. Could this be the crescent rolls? hank
s ahead of time
----- Original Message -----
From: "Jenn/Yana" <jdmiller2@...>
Sent: Tuesday, February 01, 2000 12:57 PM
Subject: Re: [sig] Food questions
> From: Jenn/Yana <jdmiller2@...>
> (p 125) "When the servants bake bread, order them to set some of the
> aside, to be stuffed for pies. When they bake wheat bread, have pies made
> for the family from the coarse flour left in the sieve. For meat days,
> stuff them with whichever meat is to hand. For fast days use kasha,
> broth, turnips and mushrooms, cabbage or whatever God provides that will
> please your family."
> So we have yeast-dough and something using coarse flour (shortcrust
> (p 150) horn-shaped rolls (pirozhki?), pancakes (bliny?) and sour cream.
> (p 151) turnovers, horn-shaped rolls, pies, pancakes, noodles from peas,
> blintzes (more bliny?), cookies
> (p 161) turnovers (Pouncy footnotes them as "pirozhki"), pancakes
> bliny again)
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- In a message dated 2/1/2000 9:42:44 PM Central Standard Time,
> Just a question...Pirozhki are the usually poistni pastry not using eggs,Pirozhki can be lenten or not. The pastry used for them varies, but it's
> butter et c. and filled with fried cabbage and onion?
usually a bread-type dough, and if they're filled with meat, then it's a rich
dough with butter and eggs.
> If so , when they areActually, it's a circle, folded down the middle over the filling -- one piece
> folded in a certain way (two slices in the middle an folded over each other
> to allow the filling to show through.
> Could this be the crescent rolls?If you mean, are they crescent-shaped? Not really, just a pudgy half-circle.
If you mean can one une croissant dough? It's a complicated dough to make
from scratch. If you mean can one use the store-bought refrigerated
crescent-roll dough? It's very awkward to work.
If you really don't want to make the dough from scratch, then you can use
puff pastry sheets, or pie dough. But yeast dough is best.
Some cooks fry the pirozhki, some bake them. My mother does the latter, and
brushes each pirozhok with a yolk glaze before baking.
Pirogi (full-size pies) are made the same way, except they're baked in one
big piece and cut instead of being baked into finger-food sized pastries.
- On the subject of pirozhki:
I have seen recipes for sour cream dough, yeast doughs and shortcrust
pastry (like pie crust). In Molokhovets' book "A Gift for Young
Houswives", she refers to boiled doughs and puff-pastry pirozhki too. She
also has one recipe (#221) that says you can make them horn-shaped
(crescents!) or fold them in half "like books", which could look like
rectangles, possibly. In size, pirozhki can vary from palm-sized or so
(think finger food) to bigger (think big handful) . Now of course, I am
working from modern cookbooks, both English and Russian-language and from
food I have eaten cooked by Americanized Russians. But we know that
medieval Russians had some sort of small filled pies that are perfect for
SCAers to try to recreate. They would make a great lunch item to take to
> On the subject of pirozhki:Yana--Hey, how can I get hold of this book, or at least one like it? I'm
> I have seen recipes for sour cream dough, yeast doughs and shortcrust
> pastry (like pie crust). In Molokhovets' book "A Gift for Young
> Houswives", she refers to boiled doughs and puff-pastry pirozhki too.
getting interested in cooking, I think I'd like to enter A&S competitions in
the cooking category.
>Yana--Hey, how can I get hold of this book, or at least one like it? I'mIt isn't a period text, it is 19th century. Don't use it for A&S
>getting interested in cooking, I think I'd like to enter A&S competitions in
>the cooking category.
documentation. You can order it in English under the title "Classic
Russian Cooking" translated by Joyce Toomre. Further bib info is on the
Russian KNowledge Page under "Food".
>Further bib info is on theActually, I haven't put up the English biblio info yet (was brushing my
>Russian KNowledge Page under "Food".
teeth and had a "doh!" revelation). Here you go:
Classic Russian Cooking: Elena Molokhovets' A Gift to Young Houswives.
Translated and introduced by Joyce Toomre. Indiana University Press. 1992.
I bought my copy at Barnes and Noble, most bookstores will be able to order
it if it isn't on the shelf.
- I'm> >getting interested in cooking, I think I'd like to enter A&S
> >the cooking category.OK, but I think cooking anything like that will improve my over-all cooking
> It isn't a period text, it is 19th century. Don't use it for A&S
skills. Taking something from the 19th century to A&S is about like entering
a pound cake!! :-) I really need practice in the art of cooking, period.
That's why not all my stuff at this point is even period. That's not the
issue right now.
- Relatively unrelated but very odd...
after last week's event, I had three leftover loaves of dark bread. So I
went looking for the Black Bread Soup (probably OOP) recipe that I knew I
had. In the Culinary Institute's Polish cookbook, I found both the black
bread soup recipe AND three recipes for kvas-- all of which they listed as
SOUP BASE RECIPES.
How very odd.
Jadwiga Zajaczkowa, mka Jennifer Heise jenne@...
disclaimer: i speak for no-one and no-one speaks for me...
"You do not lead by hitting people over the head -- that's assault,
not leadership." Dwight D. Eisenhower