Moms Haluski Food

MOM'S HALUSKI

Steps:

• Put a large pot of water on the stove to boil.
• Fry the cabbage in a large skillet, Season with salt and pepper, Fry until brown and cooked, Cover to keep warm.
• In a food processor, blend potatoes until liquid (You may have to do it in batches, it's ok if the potatoes turn brown).Add the eggs then.
• Add flour until stiff (so that a spoon will stand up when placed in it).
• Place a small amount of the potatoes on a plate and push spoonfulls off the edge of the plate into a pot of boiling water.
• Allow dumplings to boil until the float (about 10 min).
• Cook the margarine in a saucepan until dark brown (browning the butter) Careful not to burn it, you will smell it if you do.
• Mix cooked cabbage and dumplings together and drizzle with the brown butter.

HALUSHKI AND DUMPLINGS

Steps:

• Mix flour, eggs and milk and season with salt & pepper; mix by hand until incorporated, making sure not to over mix.
• Place dough in refrigerator covered and let rest for 1 hour.
• Bring a large pot of salted water to a boil, cut penny sized dumplings into the water by hand and let boil for 5 minutes.
• Strain dumplings and set aside. Melt butter in a large skillet, add onions and cook until translucent, add cabbage and paprika and cook until tender. Toss with dumplings and smoked ham.

HALUSKI

Steps:

• Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
• Meanwhile, put on large pot of water to boil.
• Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
• In a large bowl, gradually mix flour with potato mush until loose batter is formed.
• Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
• Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
• Gently stir, so they don't stick.
• After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
• Drain sauerkraut in colander, under cold water, squeezing out excess.
• Add sauerkraut, cooked bacon and onion to dumplings.
• Mix gently.
• Salt and pepper to taste.
• (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).

TRADITIONAL SLOVAK HALUSKI

Steps:

• For potato dumplings (Haluski):
• In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly - mixing it into a sticky dough. Set aside.
• Take a large pot, fill it a little over half full with water and add a dash of salt to the water. Boil water on high heat.
• On medium heat in a skillet, fry up the bacon till crisp and then remove bacon from the pan and allow it to drain on paper towels. Cool bacon and then crumble it. Set aside.
• In the meantime, on a small cutting board ladle sized amount of Haluski dough(at a time) and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water and drop the dough into the water. You might want to do this in batches.
• Let each small batch boil till dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
• Strain dumplings out of the water and add them to a large serving bowl. Sprinkle bacon crumbles, handful of brick cheese (or feta)at a time for each layer. Add next layer of dumplings and repeat the layering process as you finish cooking additional batches of dumplings.(approximately four times of layering).
• When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
• Serve as is or add Kielbasa on the side or slice up Kielbasa and mix it in with Haluski!
• Optional toppings: Sauerkraut.
• Serve with a warm crusty bread!

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

EASY AND QUICK HALUSHKI

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

GUY FIERI'S HOLY HALUSKI

Steps:

• Bring a large pot of salted water to a boil for the noodles.
• In a large Dutch oven, melt 1 T of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes.Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
• Strain the fat from the pancetta from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard.
• Add the onions, cabbage, carrots, and thyme.Season with the salt and half of the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more.
• While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
• Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the heat.
• Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley and the remaining reserved pancetta.Serve immediately.

AMERICANIZED SLOVAK HALUSKI

Steps:

• For potato dumplings (Haluski):.
• In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside.
• Take a large pot, fill it a little over half full with water.
• Add a dash of salt to the water. Boil water on high heat.
• On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels.
• Cool bacon and crumble.
• Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
• In the same skillet, caramelize chopped onions on low heat. This should take about 30 to 45 minutes, occasionally stirring. When they are done, drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside. Keep the same skillet to fry the dumplings.
• In the meantime, on a small cutting board, ladle Haluski dough and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water; drop the dough pieces into the water. You might want to do this in batches; a ladle sized amount of dough pieces at a time.
• Let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
• Strain dumplings out of the water and add them to a medium bowl to drain for a moment.
• Take each batch and add them to the skillet. Add a little bacon fat over the dumplings and fry on both sides on medium heat until brown.
• Repeat with the remaining batches of dough as they finish boiling.
• Place dumplings into a large serving bowl.
• Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer.
• Repeat the layering process as you finish cooking additional batches of dumplings - frying in the pan, layering into the large serving dish with bacon, onions and cheese until full batch is done (approximately four layers).
• When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
• Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski!
• Garnish with sprinkles of freshly chopped chives on top, add a dollop of sour cream to each serving and serve with a nice warm crusty bread!

BABAS AUTHENTIC POLISH HALUSKI RECIPE WITH POTATO DUMPLINGS

Steps:

• PREPARE POTATO DUMPLINGS:.
• In a large bowl, add mashed potatoes, eggs and blend thoroughly.
• Add enough flour with a little salt to knead into a soft pliable dough that will not stick.
• Make into rolls and slice in about 1 inch pieces.
• Drop dumpling slices into boiling water and boil about 12 minutes. To test for doneness, break one open with fork after you take out of boiling water.
• Drain in small hole colander. (You can rinse if you prefer. I don't.).
• SAUTE CABBAGE AND ONIONS:.
• While boiling the dumplings, sautee (in large fry pan )butter, cabbage and onions until golden brown.
• Add drained dumplings to fry pan and fry a little longer. Mix it all well while frying but don't overdo so dumplings stay together.