How To make My Bubbe's Blintzas
BLETLACH (LEAVES:
1/4 ts Salt
1 c Flour
1 c Water
4 Egg
Butter FILLING:
1 lb Cottage cheese
1 Egg yolk
1 tb Sugar
1 pn Salt
Sift the flour with the salt and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the filling ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned pams, 6". Elaine Radis, Prodigy Food & Wine Board
How To make My Bubbe's Blintzas's Videos
Feed Me Bubbe Episode #20 Stuffed Cabbage Closed Captioned by Project ReadOn
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Episode Summary :
A succos treat that just cant be beat!
Show Notes:
Thomas of New Berlin, WI, this episode is for you!
Thank you for your support of our program and we hope that you enjoy this wonderful stuffed cabbage episode!
Avrom brings everyone up to date on the latest emails that are requesting for stuffed cabbage. Ellen wants sweet and sour stuffed cabbage since her own Bubbe passed away many years ago.
And here comes the opening music! I love this part.
Bubbe is now ready to make the stuffed cabbage which is a favorite for everyone. It is harvest time since it is succos. Bubbe explains how cabbage is a vegetable from the earth and the combination of why stuffed cabbage is perfect for succos.
It has many names like stuffed cabbage. Lets not forget cabbage rolls, and the polish they call it gowumpki. In Yiddish, because you didnt think we would leave that out, it is holishkes. Like Ellen, Bubbe loves the sweet and sour sauce.
Bubbe got herself a semi-large head of cabbage, not wanting anything smaller then 3 - 3 1/2 pounds. The worst part of the process is preparing the cabbage and this is what Bubbe is working on now.
Step 1: Cut off the core and take those leaves off.
Step 2: Put it in the pot, got to let it steam.
Step 3: Read the real recipe in the recipe section where Bubbe makes it really easy to understand the process in full details.
Bubbe, always being prepared, had a smaller head already prepared and ready to go. You go Bubbe!
With the close of the pot cover, it is now time for THE YIDDISH WORD OF THE DAY!!!! And today Bubbe goes old school with the word HEYMISH which means traditional, homey, and friendly. It just gives you a heymish feeling. A good familiar family feeling. When you come to Bubbes home you get a heymish feeling.
Oh and an exciting announcement! Project ReadOn! We have the entire catalog now being transferred into closed captions. If you need that little extra gift, get a Feed Me Bubbe t-shirt. Only at feedmebubbe.com
The cabbage is out of the pot and on the plate ready for Bubbe to show you the next step. Bubbe throws down advice letting you know that you can do this all the day before or even two days before. Its amazing how well the leaves peel off with no effort whatsoever.
And of course with any meal there are extras and Bubbe tells you exactly what to do with the extra cabbage. But with that it is now time for the main event, the filling of the cabbage.
All of the ingredients from the eggs, to the hamburg, and even to the onions! So many great ingredients being combined to make a meaty stuffed cabbage filling.
Bubbe does a little mixing with her hands and gets ready to take the filling she just made and to fill the cabbage leaves. The rolling technique is amazing, just like a blintz. If one is not enough Bubbe shows you again. It is poetry in motion.
Since you get the idea, now it is time to do the rest. Oh and here comes the part where Bubbe shows what you can do with the extra cabbage that she was talking about before. The key is not to waste the food since you can always make use of it. Others may use cabbage in the oven but Bubbe prefers using the stove itself.
But what if there is a torn leaf, as Bubbe expertly holds up to the camera? Not a problem just add the torn one to another leaf and add the filling like normal. Nobody will know the difference since it gets rolled up anyway!
As we watch Bubbe stir the tomato paste with two cans of water among other ingredients the lovely sauce for the stuffed cabbage really shines. Give a good stir and it gets poured all over the cabbage rolls. And that is all, that is it! Just bring to a boil and put the cover on!
Two cabbage rolls are taken out and they look delicious and amazing. And look at the side dishes. It is quite amazing what one can do with the leftovers.
Bubbe then thanks everyone the wrote letters ummm we mean emails! Wait who writes letters any more in this day in age of technology? Nobody does, its all about the instant communications with the emails! (and we love every one of them!)
And at this point the credit rolls, we cant forget Guertins graphics and awards that did a wonderful job providing beautiful t-shirts. If you have graphics and awards needs be sure to give them a ring.
Special thanks to Project ReadOn for their closed captions and to Blubrry for their overwhelming support! And with that we end another ever exciting episode as the banjo plays us out!
Baked Blintzes
Quick Recipes
My Health
Wow to How
quickrecipes, kitchen, vantilly, foodfacorty, streetfood
Feed Me Bubbe Episode #4 Marble Mandle Bread Closed Captioned by Project ReadOn
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Bubbe takes a viewer request this episode.
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(CC) 2006
Cheese Blintzes - Megha Govindaraj - Megha's Cooking Channel - Episode - 46
To get this complete recipe with instructions and measurements, check out my website:
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Please watch: Ambur Mutton Biryani - Megha's Cooking Channel - Episode 119
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Cheese Blintzes / 奶酪煎饼(中文字幕)
Cheese Blintzes
They are sweet, yes, but not overly sweet. They’re perfect for breakfast or brunch both with topping and without. !בתאבון
Recipe for the filling (for 6 pieces)
2 cups of Ricotta Cheese (half package 7 oz)
1 egg
1/3 cup sugar
one capful vanilla extract
some orange zest
Recipe for the crepes (for 6 pieces)
1 cup all purpose flour
3 eggs
1/2 tsp salt
1 1/4 cups milk
1/4 cup sugar
Crepes _ Blueberry Ricota Blintzes
crepe recipe.