Galumpkis

Cabbage rolls stuffed with beef, pork and rice and smothered in a sweet and sour tomato sauce. Pure Polish comfort food. 

Cabbage Rolls
2 T olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 T tomato paste
Splash dry red wine
2 T chopped fresh flat-leaf parsley
1 lb. ground beef
1 lb. ground pork
1 large egg
1 1/2 C steamed white rice
salt and freshly ground black pepper (to taste)

2 large heads green cabbage, about 3 pounds each

Sweet and sour tomato sauce (see below)

Sauté the onion and garlic in oil for about 5 minutes, until soft. Stir in the tomato paste, wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce.  Mix to incorporate and then remove from heat. In a large mixing bowl, combine the ground meat, egg, cooked rice, and the sauteed onion mixture. Mix together with your hands and season with a generous amount of salt and pepper.

Remove the large, damaged outer leaves from the cabbages and reserve.  Remove the cabbage cores with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible.  Discard the small leaves and use them for another recipe. Blanch the cabbage in the pot of boiling salted water for 5 minutes, or until pliable. Run the leaves under cool water and carefully lay them out. Cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang over the sides of the pan to prevent the cabbage rolls from burning on the bottom of the pan. Place 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold in the sides and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top. Bake for 1 hour in 350 degree oven until the meat is cooked.

Sweet and Sour Tomato Sauce
2 T olive oil
2 garlic cloves, minced
1 1/2 quarts crushed tomatoes
2 T white wine vinegar
1 T sugar
salt and freshly ground black pepper (to taste)

Sauté the garlic in oil for 1 minute in large saucepan. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar. Simmer, until slightly thick, about 5 minutes. Season with salt and pepper and set aside.

Zucchini Bread

What to do with all the zucchini coming out of my garden this time of year. I wanted to try something new. I had the bright idea to try and make zucchini "hash browns". They were disgusting! There is just too much moisture in zucchini and although they were nice and brown on the outside and looked appealing, they were slimy on the inside. After that experience, I decided I better stick with the tried and true favorite - zucchini bread.  It freezes wonderfully, so a little extra is not a problem.  I like to make it in mini loaf pans because a large loaf is really two much at one time.  This recipe makes 6 mini loaves or 2 regular loaves.

butter, for coating the pan
5 C all-purpose flour, plus more for coating the pan
3 t baking powder
2 t ground cinnamon
1 1/2 t baking soda
1 t ground nutmeg
1 t salt
5 large eggs
1 1/2 C packed brown sugar
1 C granulated sugar
1 C vegetable oil
1 T vanilla extract
5 to 6 medium zucchini, peeled, trimmed, and grated (5 cups)


Heat the oven to 350°F. Coat metal loaf pans with butter and flour, tapping out any excess flour; set aside. 

Measure flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and mix to break up any lumps. Set aside. 

Add the eggs, sugars, oil, and vanilla in a large bowl and beat until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined.  Then fold in the zucchini until evenly mixed. 

Pour the batter into the prepared pans and lift and drop each pan several times to evenly distribute the batter. Bake until a toothpick inserted in the center comes out clean, about 1 hour for the small loaves and 1 hour 20 minutes for the large loaves.   Transfer the pans to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to cool completely.

To freeze, wrap each loaf individually in plastic wrap and place in a ziploc bag.  I can usually fit 3 loaves in a gallon bag.

Blackberry Cheesecake

This cheesecake is even better if made the day before and chilled overnight.  You can probably get away with only one can of the sweetened condensed milk, but it will be much better if you add the extra 1/2 can.  There are many ways to get rid of the extra, including eating it right out of the can!

6 T butter
1 1/2 C graham cracker crumbs
1/3 C sugar
3 (8 oz.) pkgs. Cream cheese
4 extra large eggs
¼ t salt
¼ C lemon juice
1 1/2 can (14 oz.) sweetened condensed milk
Blackberry Topping (below)

Melt butter; stir in crumbs and sugar. Pat firmly on bottom of well-buttered 9x13-inch pan with a spatula. 

Beat cheese until fluffy. Beat in milk, eggs and salt until smooth. Stir in lemon juice. 

Pour into prepared pan. Bake 50-55 minutes at 375F until cake springs back when touched lightly in center. To minimize cracking, turn oven off and leave cheesecake in oven for 1 hour. Chill. Garnish with blackberry topping.

Blackberry Topping

4 C Blackberries
1 C Sugar
2 T Cornstarch

Add blackberries, sugar, and 1/4 cup water to a saucepan. Bring it to a boil and cook until the juices thicken slightly, about 4-5 minutes. In a small jar, add the cornstarch to 4 tablespoons cold water and shake well.  Gradually add to the berries, stirring constantly. Let it boil for another 1 to 2 minutes, then turn off the heat and allow to cool.

Queso Fundido

¼ pound chorizo

1 C finely diced tomatoes

1 jalapeño pepper, finely diced

1 (8-ounce) package cream cheese, softened

¾ C black beans, drained

3/4 cup (3 ounces) shredded extra sharp Cheddar cheese

Corn chips

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well on paper towels.

Cream together cream cheese and ½ cup of the cheddar cheese, reserving last ¼ cup.  Stir in sausage, diced tomatoes, jalepeños and beans. Spoon into a lightly greased baking dish; sprinkle with remaining Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Classic Mint Julep

1 T Mint Simple Syrup Crushed ice
1 ounce bourbon or whiskey
1 cocktail straw (cut to size for glass)
1 sprig fresh mint
Powdered sugar (optional)

Add Mint Simple Syrup to a chilled julep glass. Pack cup tightly with crushed ice and pour bourbon over ice. Sprinkle with powdered sugar.  Insert straw, place mint sprig directly next to straw, and serve immediately.

Mint Simple Syrup
1/2 C sugar
12 C water
5 or 6 sprigs fresh mint

Bring sugar water and mint to a boil in small saucepan. Boil, stirring often, about 5 minutes or until sugar has dissolved. Cover and chill 24 hours. Strain and discard mint.