Unleashing Chaos on Martha Stewart's Polish Feast

[@hexcatt8637]

More impressed he managed to work with the beets in a white shirt

[@nebula0610]

I'm Polish and it made me happy to see you making our dishes, they're indeed far away from traditional but I get it's Martha's interpretation. For the peace of my mind I need to explain: -pierogi dough is made only from flour, water and salt, optionally egg -if filling is done with cabbage then it's rather sauerkraut and wild mushrooms (like dried porcini etc), plus fried onion -potato pancakes are usually grated on different side of a grater until kind of "mushy" (no washing), onion the same, with an egg and flour -I don't get the addition of beer? It makes sense in fish and chips where the batter is quite runny but in potato pancakes? You don't want any extra liquid there, I bet that was the reason why they've started to fall apart -to that barszcz I would definitely add some bay leaves and allspice to make it smell like our kitchen (those are in most of our dishes) Despite all this I'm glad you enjoyed :)

[@IceAintNice]

A great reply and informative. Thank you.

[@barbarahallowell2613]

Thank you. 😊

[@TheRealKLT]

Absolutely correct about the pancakes falling apart. The problem was not the oil at all, as Jaime thought. Way too much liquid in the batter.

[@annmarienoone9879]

Except that my polish immigrant family always added sour cream to the dough. So there is NO right answer. You do what your family did, it’s really quite simple.

[@wojtekhnatkiewicz6571]

Thing with pierogies is in every voivodeship, or even family, the recipe differs, just like for bigos. In our household we were using just water, flour and salt, but the water must be hot, close to boiling, it gives much more strenght to the dough. I've started to top it up with a little melted butter. Therefore, in my opinion, there is close to none hard rules for the pierogies, some do it with egg, some with lard, some with just a water- do what works for you or what is traditional for your family.

[@erinmcmahon7716]

I miss the national dishes from every country series. Hope you bring it back!!! (3 exclamation marks)

[@St_nicole2000]

Agreed!!!!! (5 exclamation points)

[@Its_justini]

@@St_nicole2000same!

[@irynamostova9932]

Ukrainian here, with all due respect to our neighbors - Poland (love you, guys!). I was crying watching this video because of all the strange additions from Martha, especially the part about borscht - national Ukrainian dish (it doesn’t matter if it’s cold version for hot summer or hot with meat and salo). As we know you live in NY city, so I really recommend you to visit iconic Veselka (144 2nd Ave, New York, NY 10003) to get a real taste of Ukrainian cuisine as well Polish (we really have common dishes, I’m not going to argue about that. I just don’t know any polish restaurants in NY). Cheers, with love from Seattle:) Go and try food at Veselka in NY:-)

[@matthewnepa]

Love Veselka!

[@annasarnek8326]

Peel the potatos, put them to a bowl filled with water (not grated, whole potatos). Grate the onion and to onion an egg, flour, salt and pepper, let this sit for a while mixed together. Now take potatos out of water, grate them and squeeze, do not wash them, you need the starch they have! Do not add beer, I don't know any woman in Poland who does it. Mix it together with the batter. Warm up a pan and add some oil to it (canola or sunflower oil), just a little not too much. Fry them and serve with sour cream, goulash or only with salt or only with sugar. Good luck! All the best, Anna from Krakow, PL. In Poland they are called "placki ziemniaczane". PS. They can be a little dark it doesn't change the taste.

[@aryanahartwell3801]

Sounds divine and easy to follow. Thank you.

[@itsmeanne]

Thank you Anna!! 😍

[@melissarybb]

@@annasarnek8326 That's what I said! Yay!

[@Zardox2]

Adding liquids (beer) to latkes ... I knew they would fall apart. 🤦🏼‍♀️ But... that's just years of experience. Who am I to question Martha?! 🫤 (Using a snarky font, because... yeah, I'm not fond of her.)

[@booklightprojects7402]

I love how after years of watching Jamie's videos, we can see him grow more and more with his cooking skills. You can see it with him not just following a recipe, but by adjusting the recipe to get the results he wants. I think the moment with the potato pancakes really exemplify his growth.

[@MyFocusVaries]

Did you see that your pinata cake was featured on Ann Reardon 's (5M followers) How to Cook That "Cake Fails" segment? Now you're super famous.😂

[@Laiandora]

Now that is something i wanna watch, can you share the video's name?

[@Nixx0912]

I wanted to say the same thing, she also gave some useful tips for the next attempt. kzbin.info/www/bejne/aXPJZJalitpnj5Ysi=Ezq97bVFhY5unha0

[@MyFocusVaries]

@@Laiandora How to Cook that" is the channel. It's her most recent video: "Cake rescue turning fails into fairytales" Jamie is at 18:00

[@Laiandora]

@@MyFocusVaries thank you!

[@mizztab3677]

Watched it yesterday and I do enjoy the cake videos

[@appylover1973]

Call the immersion blender "Emerson"!😊

[@erinstenger434]

I just commented the same name then saw your post! Emerson just feels right lol

[@harvestmoon_autumnsky]

I thought Wanda

[@MsCdngrrl]

@@harvestmoon_autumnsky love wanda!!!!!

[@likemelikeyou]

That’s what I thought too!

[@mzzohh]

I thought "Baptiste" -- derived from the Greek word for "immerse." 😂

[@larrykittell726]

Rinsing the potatoes added moisture and removed the starch which would normally help them stick together.

[@glitterkittyindustries7562]

Hi - Jewish girl here. The potato pancake (latke!) was way too wet when dumped in the oil. Get rid of the beer. Don't eliminate it all together. Feel free to drink it, but don't let it anywhere near the potatoes.

[@FooglerDoodgler]

Yuck shut up k

[@sherryheim5504]

I can't believe you threw away the beet tops. They are my favorite, sauteed with olive oil or butter, a squeeze of lemon and a light sprinkling of sea salt. I grow beets just so I can have tops all season, letting the beets get a large as they will before harvesting them. Beet green (leaves) are also delicious on salads, not to mention that they are very healthy, moreso than the beets themselves and also low in calories. A part of me really wanted to jump into my computer and rescue those guys out of your trash. I actually screamed NO! when I saw you head to the trash with them. Peeling cooked beets is so easy, just rub them with your fingers or if you really want to get tricky, trim off he area of the beet tops and then squeeze the beet from the root end and they will slip right out of their skins.

[@sharendonnelly7770]

Sherry, I agree! I did the mental "gasp" when I saw him throw the beet greens out. Those are so good, and I make them like you do. I also put them in vegetable soup, they add so much flavor and texture.

[@AndrewBeals]

I came here to make sure that someone advocated for the beet greens - I shouted NO YOU DON'T when he headed back to the trash with them.

[@sherryheim5504]

@@AndrewBeals I know, right!

[@sherryheim5504]

@@sharendonnelly7770 I love them and have eaten them since I was a child. Even when I shop at the grocery, I select my beets by the greens not the roots. I do love beets but the greens are the best part.

[@newyorkpeggi]

Or add them to the soup

[@johannebeerbaum1546]

My Ukrainian grandmother never used a lot of oil, she finely grated the potatoes and squeezed them out by hand …..she added fine grated squeezed onions and beaten egg,a bit of flour or potato starch, salt and pepper…..she served them with sour cream and apple sauce…..her, and consequently mine, do not fall apart and are tender but crispy outside…

[@elementgypsy]

My mom didn't rinse or squeeze the potatoes. Sure it became gray after a while, but after cooking you cant tell. More finely grated instead of the hash brown texture. The batter was watery but she used a big serving spoon to put them in the pan and spred the center out to the thin edge. The pancake would be really thin and crispy. She fed the 6 of us with just a few potatoes. Traditionally lard was used. She used lard sometimes, crisco others. Apple sauce and sour cream.

[@shadowfox009x]

My German mom makes them the same way. But she serves them with applesauce and treacle.

[@ShanShan-kw9hi]

My babcia always had apple sauce as a topping too. So good

[@oli_jewel_mood]

What is apple sauce and how to cook it? I've never heard of it before and it's very interesting😃

[@shadowfox009x]

@@oli_jewel_mood It's simple. Apples (Boskop would be best but others also work), peel and remove core, then cut into pieces. Cook with a bit of water until they are soft. You can then either blend them if you want the sauce smooth or run them through a food mill or just mash them if you like them a bit chunkier. Add a bit of sugar if needed and some cinnamon to taste.

[@dresden123456]

Polish here - I don't think I've ever had pierogi with steamed cabbage before. Sauerkraut all the time but fresh cabbage just sounds odd to me as a filling. Maybe Martha's mum had trouble sourcing good sauerkraut and modified the recipe. Anyway sauerkraut and forest mushrooms pan fried pierogi are the best food ever.

[@StreetofCrocodiles]

Her mom should have had no problem getting sauerkraut here. The largest single ethnic group is german, the largest generslized one is slavic... so no scarcity of it here.

[@pinkhope84]

Yes with Sauerkraut is the way to go 👌

[@Atlent112]

I feel like those recipes are just *tiny little bit* west-adjusted, so as not to scare away non-polish eaters ;) I'd like to see if there is some sort of recipe for bigos or flaczki in that book of hers :D

[@maximmaxim705]

It's really more like a vareniki than pierogi, there are sime versions of vareniki with steamed cabbage

[@dresden123456]

​@@StreetofCrocodilesGerman sauerkraut is a bit different than Polish one imo and considering the age of Martha Stewart, her mother might have had a bit more of limited access to certain foods in that time. Plus there used to be a lot of stigma linked to "foreign" food. Still is in fact. She might have wanted to make them less "non-American". Gods know that cabbage is already ridiculed by some Western cultures.

[@ariyashii]

Oh man, as a Polish fan of the channel I am very excited to see how you tackle those! Polish cuisine is awesome!

[@PriscillaLange]

Hello, Polish brethren!

[@DinosaurDemon]

I want to see an episode where you cook with your mother-in-law, she sounds awesome

[@kdwardell]

🥴

[@princessbabibear4794]

Here Here!

[@lawrencerinkel3243]

Jamie, when I make potato pancakes I also add an egg to bind the batter. I squeeze out the excess potato liquid without soaking the potatoes in water, and I immediately add the egg and flour to prevent the potatoes from getting dark. The large volume of oil (at least at Chanukah) may reflect the tradition that this holiday celebrates the miracle of oil to keep the holiday menorah going. But I use a small amount of oil in a skillet or 12" griddle, and I cook them very slowly for a long time, 40 minutes or more, turning frequently especially at the end, until they become very crisp and not at all greasy. Serve with sour cream and/or applesauce.

[@PhotoKaz]

FOURTY minutes!! Wow. I do like my potato pancakes crunchy but I can't wrap my head around 40. Plus when I want potato pancakes there is no way I could wait that long.

[@Edidin]

40 minutes?! :O I get them done in 20-25 min tops, starting from peeling the potatoes to taking the last pancakes out of the frying pan.

[@lawrencerinkel3243]

@@PhotoKaz As you wish. I use very low heat, which lets me use very little oil, and it takes that long to get them nicely browned.

[@lawrencerinkel3243]

@@Edidin As you wish. I use very low heat, which lets me use very little oil, and it takes that long to get them nicely browned.

[@MrSplonger]

This is a cool idea. Do you really turn them frequently all throughout the 40 minutes?

[@vinceblasco]

I HIGHLY suggest trying a Rick Bayless cookbook. He's had top notch cooking shows for years on both PBS cable and his recipes are well written. "Mexico One Plate at a Time" is an absolute classic.

[@harvestmoon_autumnsky]

Absolutely agree!!! He hasn't made mexican before has he? Rick is the best.

[@schutzenhaus]

Or Diana Kennedy. She’s a contemporary of Julia and Marcella and drove all over Mexico researching her recipes. She wrote nine cookbooks on the subject.

[@sunangel-rivka]

Yes!!!

[@melissacurtin7192]

Yes ⬆️

[@brittanycruickshank8794]

That would be awesome!

[@davidp2888]

Any day Jamie posts is a great day.

[@SoTypicallyMeh]

And today was a _grate_ day 😂

[@neil2796]

“Five exclamation marks, the sure sign of an insane mind.” ― Terry Pratchett, Reaper Man

[@vikkiipele]

You should try borscht with homemade beef stock and beef meat (that's been taken off the bone once the beef stock is done). For other ingredients - onions, garlic and grated raw carrots (sauteed all together in a bit of olive oil) and potatoes. BAY LEAF IS A MUST! Also, you can totally use a pre- boiled beetroot. After grating that and adding it to the soup pot, add a bit of tomato paste. It does make a difference! Once the potatoes are soft, the soup is done. It's for the hot version of the soup. Before serving, add raw garlic (amount based on your preference) and sour cream. It's absolutely delicious!

[@Lightningrod75]

Save those beet greens! Best source of potassium!

[@nataliajimenez1870]

Extremely high source of oxalates. Very bad if you suffer from kidney stones, bladder issues or arthritis. The potassium is also bound with the oxalates so your body doesn't absorb the potassium (the same thing happens with spinach and iron)

[@msnbutterfly1]

@@nataliajimenez1870 boiling the greens can reduce the oxolates by up to 60%. And if there is no issue with kidneys, they are very tasty.

[@Lightningrod75]

@@nataliajimenez1870 Spinach?? C'mon, man.

[@gamervictor6761]

Awesome vid! Now if you wion't terribly mind, here are some observations: *I do my pierogi dough with three ingredients: water, flower and egg. Others add milk or skip egg, bit that's the way I do mine. *As far as I know there are 4 types of pierogi filling: finely minced and seasoned meat, potato and twaróg (a.k.a tvarog or sometimes even quark) known as Ruthenian pierogi (not Russian!), fruits (cherries, strawberries, blueberries, etc.) and sauerkraut and mushrooms (my family uses white mushrooms, sometime called champignions) but as far as I'm aware, there are no simple cabbage fillings. Usually savory pierogi are served with either carmelized onions or diced and fried bacon while sweet pierogi are served with either some sugar or whipped cream. I eat savory ones with bacon and the sweet ones with just sugar. *I do letkes/potato pancakes by peeling and small grating potatoes, then adding an egg, a pinch of salt and about a tablespoon of flour and mixing it together until combimed and than frying with a small amount of oil until golden ~ golden-brown. *While I nor my mother make Borscht (and when we do it's from a packet), from what I saw the borscht is supposed to be a watery, brilliant red broth and not that thick mess. If you look up recipies, you add the red beets to already cooked broth (can be a veggie broth for a vegeterian version). The way Martha (and by proxy you) did it made the borscht too thick!

[@juliabazanska]

As a Pole I have to say I'm kind of baffled by the usage of raw cabbage rather than sauerkraut but I'm curious as to how they tasted. What I'm not interested in is the soup... That is NOT Polish barszcz... That is beetroot gazpacho. Polish barszcz is clear (think beetroot broth) and served hot. The closest you'll find in Polish cuisine to what you made is chłodnik but that is heavily dairy-based.

[@mgratk]

My ancestry is 50% Polish, and I'm glad that is the way we make our cabbage perogies, with sauerkraut, 3 generations removed.

[@annasarnek8326]

W moim rodzinnym domu jada się pierogi ze słodką kapustą, ale w farszu jest jeszcze cebula i są skwarki ze słoniny :)

[@BillyTheClipp]

As a Pole i can relate! Good job :D For the pierogis/dumplings cabbage should be sour but thats a detail, it also go with muschrooms and its the best variation in the world

[@kowalikus7581]

Totally agree as Pole Sour cabbage with mushrooms is the way to go.

[@BillyTheClipp]

@@kowalikus7581 This is the way

[@Dalyah87]

They use a mix of fresh cabbage, unmatured cheese and onion in eastern Subcarpathian region. Still- I agree - sauerkraut and wild mushrooms are awesome.

[@BillyTheClipp]

@@Dalyah87 Good to know, thank you :D I only eat my grandmas [ierogis so yeah haha

[@kellybundy89]

The comment section is more Polish than a disco polo concert 😂 Our pierogi game has leveled up since Martha's babcia's day. Come visit and we'll show you how we roll our dough in 2024!

[@НадеждаФедорова-х6м]

As a person who cooks Borscht on a regular basis using a recipe from my slavic Mom, I can tell you that this one was a lucid dream version but I am glad it was tasty nevertheless!

[@elementgypsy]

The kinds I had were thinner constancy.

[@greatvalue80]

Jamie-there is a wayyy faster way to make pierogies. Divide your dough in half and roll out to a large rectangle. Take a melon ball scoop and dot the filling in a grid pattern like cookie dough on a baking pan. Roll out the other half of the dough and put it on top. Cut between all the pierogies with a pizza cutter wheel. Pinch and shape. This takes 1/10 as long as cutting out each circle separately to make individual pierogies.

[@carried9130]

I'm half-Polish, and my some of my grandparents' perogis were made with cabbage because half the fam doesn't like kraut. My grandma's potato and cheese perogis were legendary. Cousins fought over leftovers...coulda been WWF/WWE on Christmas Eve lol. As a kid I hated cabbage but loved those cabbage perogis so much, so that spoke volumes about the deliciousness. I have a strange thing with kraut- sometimes I cannot eat it so I am grateful for the cabbage recipe. My grandparents are gone, thankfully they taught us their recipes before they died so we can enjoy them...they're so delicious, but somehow never as good as my grandparents made. I only tried 1 Martha cookbook, 3 recipes from it- followed them to the letter, and all were bad so I never looked back with her recipes. Been loving your videos, Happy New Year!

[@16percentpower24]

Mercy the immersion blender. Just what came to mind. I’ve been watching for a while, but now I watch with my mom. We love your channel.

[@TravelingBibliophile]

I agree with your mother-in-law none of those are really traditional borscht, my dad’s side is Polish & Ukrainian, so I have both eaten and made it myself and the sour cream goes in at the end.

[@RobotPorter]

In my many years in NYC, I lived in both Polish and Ukrainian neighborhoods. And fell in love with pierogi. Although my go to filling was potato. My absolute favorite filling, which were only served at one restaurant, was sauerkraut and mushroom. I have never made pierogi from scratch. But I will put that on my list as something to.do this fall/winter.

[@janicewolk6492]

I had borscht in a hotel in Moscow in early 1992. I had been warned that food was in short supply (the Soviet Union had dissolved two weeks earlier and fuel and food were not guaranteed ) but beets , cheese and bread were available. It was great. Russian bread was wonderful, but at the time, was not available in the US because the type of wheat used was not grown here. I remember that borscht with great fondness.

[@VeronicaRussek]

I have that Martha cookbook and made the chocolate pecan pie. Most impractical recipe ever…. My mom makes my grandma’s recipe for pecan pie that is delicious and just one bowl, and I adapted that recipe with just melted chocolate added. I took it to a friends gathering and they fought over the leftovers! 😂 Anyway, not making Martha’s recipes anymore. Jamie, maybe you should try an Ina Garten book, her recipes are good and very straightforward.

[@evewood8536]

Jamie says I didn’t do it! 😂 once again the best entertainment of the whole week!

[@natalieking2497]

I won't tell you I didn't see the chaos, but I also saw love and skill. Thanks for the visual feast and the continued education how food shows up on plates. Particularly love shots down into a bowl as textures form, because that's about half of my cooking ability. Thanks for the new video and happy day to you and yours!

[@gloriouslumi]

Pierogis are love. Pierogis are life.

[@darcyjorgensen5808]

Pierogi is plural. No extra S needed.

[@gloriouslumi]

@@darcyjorgensen5808My Polish grandmother's recipe card says "Pierogis". Just sayin

[@Juicypaint]

So happy to see you still in Martha's cookbook. And I've made all 3 of these recipes! 1. Cabbage Pierogi-- I had to make the dough circles bigger like you did. We grew an insane amount of cabbage that year. Made a 10 gallon bucket of sauerkraut. Homemade sauerkraut is the bomb! I will never buy it from the grocery store again. 2. Borscht-- made the same big bloody beet mess. Note to self: since the pandemic, latex surgical gloves are a thing. I prefer it warm than chilled. 3. Potato Pancakes-- I had the same problem with too much moisture in potatoes and too much oil.

[@darcyjorgensen5808]

You can buy a meat/etc. grinder for The Silver Fox. I have one for my c. 1991 K5 KitchenAid. Bought it c. 1995, still works beautifully.

[@queenmotherhane4374]

@@darcyjorgensen5808 It’s terrific! An excellent complement to a food processor.

[@carolmelancon]

When I was in Pittsburgh (that had a large Polish heritage population at the time) pierogis were usually sautéed in the skillet of butter and onions just before serving. It helped warm them up, distribute the lovely onion flavor more evenly, and give a nicer texture to the boiled dough wrappers. EDITED to add: Ah, if only I'd waited to the end of the video to comment; I see you mention you prefer them just drizzled with butter.

[@3lapsed]

6:55 that's the piece that TAKING IT OUT OF THE BOX BRAND NEW I cut off the tip of the skin of my middle finger. The blades on food processors are nuts and now i treat every one like it's going to maim me at any moment when handling them.

[@daedubois9428]

Make your MIL's borscht! next time and compare it too Martha Stewart's.

[@mrs.9315]

Martha is not someone I would look to for Polish recipes, but I think you executed them well. Pierogies freeze very well, so if you were to do a full recipe there would be plenty to toss in the freezer for later.

[@CGI_Andy]

My neighbor friend is polish and I grew up eating polish food when I was at her house. Pierogi and Ear Soup was so yummy and her grandma is such a good cook. I think the type I had was cabbage and onion Pierogi. I don't remember any cheese but I could be wrong. Been years since I had it. I had completely forgot about the caramelized onions as a garnish and if I ever make Pierogi I will definitely have that. And the ear soup was the same color as the beet soup here except not pulsed together (probably strained) and with a dumpling in the middle that looked like an ear.

[@val1155-d6d]

I really prefer this kitchen layout more than the prior kitchen: The clean white cabinets and counters, larger workspace in front, and the range sits closer to the camera. Nice improvements. I also love the Order Up neon sign. 👍

[@julietta89]

Im not sure if I ever saw in Poland someone making pierogi with fresh cabbage. Usually its made out of the soured one. But anyways...great job!

[@mgratk]

My heritage is over 50% Polish, and about 25% Ukrainian, and when we make perogies we just cut the dough in triangles and rectangles, and make them rustic style. We usually make potato, cabbage, and cheese, but of course there are other fillings you can use. I've fried more potato pancakes in a weekend than most people fry in a lifetime. I was part of the volunteer cooks for a church festival/picnic/fair for a few years. Fried them very large fryers that were about 3-4 inches deep. In probably an inch of oil. Boy was that hard and hot work. We had a bunch of those portable commercial fryers going and went through so many 5-gallon pails of homemade batter/mix, whatever ya call it, that the old ladies made. Long lines all day every day.

[@johannebeerbaum1546]

@@mgratk I love the prune filling…so I tried making a dried pear filling and dried peach….they were out of this world. Rehydrate the dried fruit, mash well, add a squeeze of lemon, a bit of sugar, chopped caramelized onion and a pinch of salt. I used to fight with my brothers when we were small for the prune filled ones…who knew pear or peach were even better?

[@jacquelinewillems981]

I've made my families potatoe pancakes recipe for years. After peeling and finely grating the potatoes, I put them in a wire mesh strainer and mix them with salt. Place the strainer in a bowl and allow them to sit for about a half hour elevated, allowing gravity and the salt to remove the water in the potatoes. Then you can blend the other ingredients of the pancake. Lightly oil the pan and place a large ice cream scoop of the potatoe pancake mixture on a medium hot and fry. Brown and flip and flatten the pancake til browned again.

[@tremerka]

Your mother in law was right about the borscht. You should have run the pierogi recipe by her as well. I'm Polish and I've never seen cabbage pierogi in my life (sourkrout yes, cabbage no...). Would recommend a Polish redemption video with traditional recipes. Bon appetit. Au revoir

[@aryanahartwell3801]

I concur. Please, a redemption video using your mother-in-laws recipe and instructions. Yes!

[@princessbabibear4794]

@@aryanahartwell3801 Here Here!

[@DanielleSS97]

I fumbled with potato pancakes too as a “polish last name but lightly polish raised” girl and I can agree with other commenters that the excess potato liquid has to squeezed out in the same fashion as the cabbage.

[@melc9714]

Great video! Growing up, we always used cheese cloth to push as much water as possible out of the potatoes and we fried them in crisco shortening. Not very healthy, but so delicious! You can also use grated apple instead of grated onion.

[@RhiannonSmudge]

Hey Jamie, your Piñata Cake video was featured in a How to Cook That cake rescue video! Ann also gives a few good tips on the dos and don'ts for that type of cake and how to improve your frosting technique. I've been a fan of her content for a while and it was really cool seeing your video pop up

[@ruthmaier755]

You need to squeeze out as much liquid as possible from the potatoes. All that water keeps them from sticking together. I also use egg and flour as a binder…this from a German grandma🤣

[@non-native3066]

Hey Jamie! I love your videos ❤ Quick tip: If you remove the blades at the bottom of your processor (If yours allows you to do it) you’ll have grated veggies easier, if you leave the blade, it will continue to chop them making some sort of pure with them.

[@SomeDudeItWas]

when you use the grater attachment on the food processor, should you have the blades in the bottom still? looks like it turned your shredded beets into a puree

[@larrygizinski9378]

My polish mother-in-law made her borscht with meat and she grated her beets and put a tablespoon of sour cream on top of the soup in the bowl.

[@seth1422]

We never heard his Polish mother-in-law’s response to the photo!

[@michaelminch5490]

Pierogi are one of those ultimate comfort foods. I'll stuff myself until I feel like I'm going to explode. And then I'll eat one or two more.

[@evilganome]

Great job, though I almost started crying when I watched you throw out those delicious beet greens. Also, I couldn't believe Martha didn't have you squeeze the liquid out of the potatoes for your latkes, but there you are.

[@gumbee2159]

Those beet leaves are also used for soup! Botwina is its name.

[@GeorgeWTush]

'My three borscht recipes aren't borscht.' Yup. Martha can cook, but her recipes are frequently useless, inadequate, or just wrong. Publish, publish, publish, but don't take time to test. She's the last person to turn to if you are looking for a recipe to use.

[@AdDewaard-hu3xk]

So, antichef.

[@rosanna1120]

We cooked out of one of her cookbooks for cookbook club. 8 recipes made by 7 people and none of us liked the recipe or the results. Everyone wanted to tweak their recipes in some way (we try to be faithful to the written recipe). Still voted our worst cookbook of the year.

[@Inkpinkierosie]

Actually the only recipe that I've made from her for the first time is lobster thermadore but technically it was easier to make because someone from bon appetite made it easy instructions to follow but also was a shared recipe and twist techincally was made by snooo dog or at least his version of marthas thermadore

[@rosezingleman5007]

I’ve never had any success with her recipes and I was a professional caterer, as was she! How is this possible? I’ve found that Joy of Cooking is better and we’re supposed to look down on that one. There’s a reason someone was giving away that cookbook in Jamie’s building laundry room.

[@IceAintNice]

The Joy of Cooking? 🤣🤣🤣🤣🤣 I hope your clients weren’t aware of it.

[@Ursaminor31]

Steamed beet tops with. Utter and a little vinegar and salt is lovely, especially when. It bitter from lack of water in the garden

[@baconegger1450]

Jamie, if you use the grater disk blade in food processor, you should remove the regular processor blade first as it will chop/puree, not grate. Love you.

[@Amalgam86]

Ukrainian here. Agree with other commentators that beer in potato pancakes (called 'deruny' here) isn't common, you need to squeeze as much moisture from the grated potatoes for them to fry crispy. Pierogy (varenyky in Ukraine) usually get sauerkraut filling, with forest mushrooms if you're in the mood. And Polish version of the soup is thinner and more red than Ukrainian borscz and is spelled with an 'A'. Well done either way, Jamie!

[@wolfman011000]

When i make potato pancakes i add some instant potato flakes in addition to the flour to help bind the mixture. If you have gluten problems using potato flour works well, most Asian markets sell it or order online. I would get a rolling pin with thickness spacers, makes getting the dough to the correct thickness a breeze.

[@Annie1962]

In that water that you sat the grated potato in.. leave it for a bit and drain off most of the water, You will see a layer of white sludge on the bottom, Keep that - it's potato starch, I loooooove crunching on the middle of the cabbage,

[@AdDewaard-hu3xk]

Like me with broccoli stems.

[@valarya]

Whenever I need to crisp up shredded potatoes, i squeeze them with a towel after grating - just like you did w/ the cabbage! Amazing pivot to actually making them work. 💪 My husband's family is 100% Polish so I could smell the kitchen thru the screen. 🥰🥰

[@cindy7764]

My dad was Ukrainian and I say that because I’m adopted, but I grew up with borsch and homemade pierogies. They were so yummy. My parents made a day of it made a massive batch portion it out and froze it.

[@shellylevin5299]

The borscht my Nana made was thinner served with sour cream and a boiled potato. Yummy!

[@darcyjorgensen5808]

Use a ricer to squeeze out liquid. The OXO adjustable is awesome.

[@yasminwalisiewicz7077]

That Pierogi dough recipe is MENTAL

[@pros1perify]

I love to cook and bake and I really enjoyed your video. Thank you.. I make potato pancakes frequently and always squeeze them in a towel. You did a great job.

[@katsfood1102]

Hey Polish here, you have to redo pierogi the proper way - sauerkraut and wild mushrooms. I’m so excited that you’re finally decided to cook something polish and I hope you’re gonna do more! Love your channel! Congratulations on pregnancy, I just became a mum 2 months ago so I wish both of you all the best, it’s a beautiful time 🥰

[@leslieharrison293]

Or mashed potatoes or prune...

[@melissacoulter708]

All the potato pancakes I’ve ever had were much finer potatoes. I think there was a misprint when it said grated? Maybe like “finely grated” because that looks like hasbrowns. Also they are THE BEST with applesauce and sour cream!

[@janemarconi4782]

Growing up in a Czech household, my mom and aunt would make pierogi often. They would shred the cabbage, then brown it with onion in bacon fat for cabbage pierogi. Delish!

[@gavinneedham2013]

Borscht should be a radioactive purple colour and essentially beets in purple broth. Delicious.

[@testbenchdude]

@5:18 NOO!!! Beet greens are delicious! Save them in the future.

[@taniaf.9576]

I gasped a NO! as well at the sight of those beet greens going in the trash. 😢

[@VeteranVandal]

Yep. A crime happened in the kitchen that day.

[@frozenpixie8801]

I love all these foods. Living in the Czech Republic, we usually buy sauerkraut and boiled, vacuum-packed beets to cut out a lot of the cooking steps.

[@nixhixx]

Best pierogi are Ukranian, Potato and Cheese, with sauteed onion, sour cream, and applesauce! Sour cream and applesauce are also great with Latkes!

[@dmbalsam]

Hungarian here. There various versions of these recipes, depending on which part of Eastern Europe you are from. I use my grandmothers old meat grinder.

[@tildessmoo]

Yeah, I was kind of confused about the amount of liquid in the potato pancake recipe, glad you caught that in time to save some! After washing the potatoes and waiting a few minutes for the water to settle, there should be a layer of starch on the bottom of the bowl; you can add that to the batter to help thicken it up (very traditional eastern European thing to do, though I'm not sure about Poland specifically).

[@Mind_Idiot]

I start with a pork broth of ribs and hocks, peppercorns, bay leaves, celery/carrot/onion. meat gets reserved. beets cut into fat batonnets, cabbage shredded.veg goes into the broth and the rib/hock meat reintroduced, then adjusted to taste with a little vinegar as well. it's how my mom made it but jazzed up a little bit. Broth stays clear but turns a gorgeous red; its got a lot of body and a wonderfully earthy/sweet beet flavor. The real star is the texture of the beets, the are so good. For potato pancakes we always ate them with crushed fresh garlic and salt mixed with a little bit of water, and then some sour cream.

[@HenriettaBiggle]

"I got blood on my hands" *siren* "I didn't do it "

[@chirpXL]

Thanks for a GRATE episode, Jamie and Martha!

[@CamilleNorth]

Grew up on Ukrainian pirogies and borscht. Never ever had just cabbage in a pirogi. My baba use to also make dessert pirogies (plum ones and peach as well) these were my favourite.

[@garyskibinski1879]

Beet greens can be cooked they are delicious and nutritious 😊

[@eyeonit469]

Had a big garden and no one else liked beet tops so had them all to myself.

[@wyckedrose]

My grandma said, before handling beets, you should oil your hands, so they don't become stained =). I use gloves.

[@suelandis4511]

I put the grated potatoes and onions in a towel then twist and squeeze the liquid out. It makes for a crispier outer pancake.Throw in an egg and some flour or matza meal to bind it all together. The oil won’t tear it apart then. Weirdly I understand that using the larger amount of oil prevents (?) it from getting into the pancakes as much as using a small amount of oil. You want the oil to go about a quarter to a half the depth of the pancakes. I’d go an 1/8th of an inch of oil.

[@pegm5937]

Thinking things through, pulling from past experience, problem solving on the fly, Jamie is becoming a true How To IN The Kitchen Guy. Love it! Also, I'm always here for the stellar editing. ❤

[@Art930]

The stars have aligned! I have half a cabbage and was wondering what to make with it. Jamie to the rescue - many thanks.

[@LyMizukage]

It's even better to use sauerkraut instead of fresh cabbage. If you know how to make sauerkraut with mushrooms even even better :D This barszcz was weird cause ours is usually clear and a definite liquid instead of a pulp like this. but good job regardless. I think beets are underappreciated by many people

[@ivonav3751]

Those were enormous potatoes! You would need at least two eggs in there to hold them together while frying. I usually use two more sort of medium size russet potatoes, two eggs, a couple of tablespoons of flour and a couple of teaspoons (ish) of cornstarch (potato starch would be more traditional, but cornstarch works). I grate the potatoes half on the side of the box grater that pretty much purees them, and half on the finely shredding side, so there is a slight mix of textures. Sometimes I add the grated onions, and sometimes not. Sometimes I'll use chopped chives instead. Salt & pepper.

[@PhotoKaz]

There a lovely to-do going on after the NYTimes published a recipe of some Chłodnik Litewski (Chilled Beet Soup)... and got all the Lithuanians riled up, saying it was their dish and it was even in the name (Litewski) ...

[@melissarybb]

@AntiChef Jamie, I've been making latkes since before you were born. First, it doesn't matter if the potatoes turm brown because you can't tell when they're cooked anyhow. Also, the grated onion stops the browning. And, if you soak the potatoes, you rinse off all the starch, which is what helps them stay together in the pan. That, and sufficient flour. The flour in that recipe wasn't enough to make proper potato pancakes. You keep adding flour until it holds together better. The reason yours came apart in the pan was insufficient flour. FWIW, for that amount of potatoes, I would have used two eggs and at least twice as much flour, especially with the addition of the beer.

[@paulnewman4778]

Pierogi is already plural so adding s to it is mambo jumbo 😂 Pieróg [Pyeroog] is singular

[@CardsbyMaaike]

my German grandma made Kribbelchen or Reibeckuchen, very similar to these potatoe pancakes, no beer though, also onion and parsley and chives for mine served with applesauce, heavenly, well done on perservering again. now you have a cabbage left over to make those polish rollups i can't remember the name of right now filled cabbage in a tomato sauce

[@PhotoKaz]

golabki or some such, sorry am a Lith, not a Pole..

[@candyparent2483]

Golumki sp?

[@amandafeliciano542]

My Appalachian grand mother made cabbage rolls filled with seasoned rice and ground beef and simmered them in the oven for a couple hours in a baking dish half filled with homemade tomato sauce with some sauteed onion added...absolutely delicousssss

[@onemercilessming1342]

My Lithuanian "senele" spent the early morning after the earliest Mass cleaning and the rest of the day cooking. Our blenya (bleenies) were fried on low heat in butter. Koldunai (pierogi) were boiled, then also fried in butter on low heat with onions until just beginning to crisp. Borscht was served with very cold cream stirred into it in a spiral and, in summer, mint leaves were used as a garnish. In winter, it wasn't wasn't. Winter meant the Dutch chicken and dumplings were werved.

[@pjef1956]

Jamie, you are SO entertaining !! It's like watching Buster Keaton meets Jacques Pepin, or Charlie Chaplin meets Wolfgang Puck !! Pure art on both levels !!

[@nancyloyet2764]

I've made potato pancakes with that much oil (basically frying them), but it was a different recipe with a very different batter composition. The batter had more flour in it -- making it thicker -- and the ratio of potato to batter was more like 1:1, so it had a lot more bind.

[@bycyncyn]

So happy to see Polish-ish food on here!!!

[@kaiju_k5042]

I actually made potato latkas last night, placki ziemniaczane, and I never add beer, I think that might have added that problematic liquid and same I dont use too much oil but also be careful about frying them too quickly, sometimes pieces in the middle don't get nice and soft before the outside gets super crisp. Also my favorite pierogi are with cabbage and mushroom but I would also recommend making fruit stuffed ones, my favorite is probably plum and then you pan fry them a little bit in the end and add the sour cream and can add a tiny sprinkle of sugar, divine! (Im Polish grew up there till I was 13 and went back every summer vacay till end of school pretty much :))

[@guro4679]

This episode brings some new elements to Anti-Chef lore: 1) The Kitchen appliances are crazy contraptions, that might why they have a name? 6:37 2) Things get weird in the kitchen but weirdly coincidental 12:59 3) Things can go up to the bowl giving entity that lives in the ceiling 11:16

[@DaRealPhillyJawn]

Never made the potato pancake (placzki) like that in my life. My mother and grandmother who were both polish used a very fine grater to grate the potatoes and onions, squeeze out the potatoes to get the starch out and excess water. The water settle and collect the startch. Put the potato onion mix in a bowl, add the starch and a little flour with just a little water to make a batter. Fry in a pan with oil. Golden brown bith sides like a regular pancake and serve with sour cream and apple sauce.

[@elementgypsy]

Yes, finer grated.