Unleashing Chaos on Martha Stewart's Polish Feast

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Martha Stewart's cabbage pierogi, iced borscht and potato pancake recipes from the Essential Martha Stewart cookbook. Making a polish feast because she has a polish background, and also because I want to.
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Ingredients:
Cabbage Pierogi
(for 8 dozen)
10 pounds green cabbage
16 oz cream cheese
4 tb unsalted butter
salt and pepp
Dough:
1 egg, slightly beaten
1 cup milk
1 cup water
8 tb sour cream
4 1/2 to 5 cups flour
Potato Pancakes:
(for 4 servings)
4 large baking potatoes
1 medium onion
2 eggs, slightly beaten
1/2 cup beer
3 tb flour
2 tsp sal
pepper
veg oil for frying
sour cream
Iced Borscht:
(10 servings)
12 medium beets
2 medium yellow onions
2 carrots
1 tb unsalted butter
2 tb sugar
6 cups sugar chicken stock
3 tb lemon juice
salt and pepp
2 cups sour cream
cubed cucumbers
dill
sour cream

[@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.

[@hexcatt8637]

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

[@erinmcmahon7716]

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

[@sarathompson3038]

Agreed!!!!! (5 exclamation points)

[@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

[@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.

[@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!

[@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

[@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

[@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.

[@ASolzhenitsyn]

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]

​@@ASolzhenitsynGerman 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.

[@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.

[@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!

[@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?

[@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.

[@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.

[@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

[@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

[@itzel1735]

To be really frugal, include the beet greens and stems in the soup. In summer, before the beets had matured, my Baba’s borscht was made with only beet greens and stems from thinning the row of beets or judiciously harvested a few leaves from vigorous plants. And, like she did, I always include sauerkraut or sour salt in my borscht when made with whole beets. And when rolling out a whole farm table size batch of pierogi dough, no time to cut circles, just use a knife to cut 3” squares. Folded into triangles, they taste the same as half rounds. If there is leftover pierogi dough, fill with fresh fruit (raspberry, tart cherry or blueberry) mixed with a bit of sugar. And boil them separately, for a sweet treat.

[@rosezingleman5007]

Beet greens, and even radish greens, fresh from the garden, sautéed with a bit of garlic and olive oil is pretty yummy. Tastes a lot like arugula.

[@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!

[@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!

[@evewood8536]

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

[@shoegal1969]

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.

[@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.

[@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.

[@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

[@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!

[@dwasmanski]

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.

[@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!

[@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.

[@Inkbkank.2029]

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.

[@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.

[@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!

[@DinosaurDemon]

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

[@kdwardell]

🥴

[@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?

[@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.

[@MyPoptART]

We always had our soup hot, too, and more liquidy. We had fresh dill in our soup.

[@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 :)

[@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.

[@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🤣

[@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.

[@daedubois9428]

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

[@HenriettaBiggle]

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

[@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

[@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.

[@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. 👍

[@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

[@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.

[@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

[@larrykittell726]

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

[@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.

[@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 🥰

[@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.

[@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. 🥰🥰

[@shellylevin5299]

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

[@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.

[@gzahirny]

Need to call him "Ernie" the Immersion Blender

[@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

[@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.

[@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.

[@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!

[@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.

[@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.

[@GrimmsKarmicAdventures]

What Polish cook doesn't fry the perogi in butter before serving? Use the recipe book: The Art of Polish Cooking by Alina Zeranska if you want really tasty Polish recipes.

[@eyeonit469]

Polish mother-in-law never fried her perogi. She would roll out her dough very thin on the kitchen table and hold it up until she could see the light through the dough. My husband grew up cooking with his mum. No recipes. Just visual quantity on the table. For a family of 8 to last a week. When he decides to make bread it is a 3 day event with every kitchen surface covered with rising dough.

[@Malcriada115]

I.

[@pukpukkrolik]

I understand the sentiment, but if anyone was seriously unsure about these customs, I’d say it’s normal to serve pierogi boiled. Otherwise, you’d have someone at the dinner table complaining about heartburn, liver health, blood pressure, etc. You can always fry some a la carte, and if leftovers are going to be reheated, then they’ll get fried.

[@mgratk]

We enjoy them both ways. More frequently leftovers will be fried.

[@YaaLFH]

Every actually Polish one (as opposed to American wit some Polish heritage), because frying is for leftovers. Oh, and it's spelt "pierogi".

[@paulnewman4778]

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

[@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.

[@bycyncyn]

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

[@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) ...

[@darcyjorgensen5808]

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

[@chirpXL]

Thanks for a GRATE episode, Jamie and Martha!

[@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.

[@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).

[@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!

[@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

[@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.

[@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. ❤

[@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

[@Art930]

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

[@melissacoulter3996]

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!

[@antkara6792]

POLAND MENTIONED LETS GOOOO

[@tammydeloach7695]

im loving the martha stewart videos!!

[@Edidin]

This pierogi stuffing seems bland af and it hurts my soul, cause it suggests Polish cuisine is meh. :/ First of all, stuffing is made with sauerkraut, not fresh steamed cabbage. We boil it till it's softer, then we strain it, add dried mushrooms to it (rehydrated, obv), fried onions, some ppl add fried bacon or kiełbasa, and there's salt, pepper, bayleaf and allspice, too. It's full of flavor and texture and seriously, Jamie, please... no. Now, pancakes. Where I'm from (Masovia district) we don't grate potatoes on a large grate. We puree raw potatoes with raw onion, drain the mixture add eggs, salt and pepper. No flour, no beer (wt actual f?) Fry in shallow (!) oil and that's it. Doesn't get simpler than that. Seriously, Jamie. Throw that book away. Those recipes are... not it. But I'm glad you liked it 😂

[@aryanahartwell3801]

Well said and in the most loving way!

[@gumbee2159]

So true!

[@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.

[@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.

[@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.

[@danielsantiagourtado3430]

This series is amazing! Love the attention martha is getting

[@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.

[@Ursaminor31]

Grated fridge cold, half parboiled peeled potatoes, iced with minced onion and a few egg yolks requires no flour to bind, they don’t burn and are amazing. Lots of salt and pepper inside too. Easiest potato pancakes ever

[@Ursaminor31]

*mixed with minced onion

[@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 !!

[@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.

[@RobotPorter]

Nickname for immersion blender: Immersey Beat! A play on Merseybeat, a kind of rock music from Liverpool, England. And because it beats food.

[@sarakent52]

Ha! I laughed out loud at the beets and sirens timing. Perfect lol

[@bruceharlick3322]

That borscht looks like one I'd actually enjoy! (I have childhood trauma about that dish). Thanks Jamie!

[@yasminwalisiewicz7077]

That Pierogi dough recipe is MENTAL

[@agentsculder2451]

Just a quick tip: flour your cookie cutter! Tge dough should stick less. It's also not good to twist. You should just push straight down.

[@jamescampbell2190]

Okay, Jamie, l can tell you where the potato pancakes went sideways. After you’ve soaked the grated potatoes, don’t discard the soaking water. I’ll tell you why in a minute. Squeeze the potatoes in in immaculately clean tea towel directly over the bowl of soaking water and let it rest a few minutes while you mix the other ingredients in. Omit the flour and beer. Now very carefully pour the soaking water out until you reach the white layer on the bottom. This is pure potato starch. It’s an excellent binder which coats each shred of potato and helps the whole thing stick together when you add the eggs. If you feel uncertain about that, you can buy potato starch in the kosher section of the supermarket and use that in place of flour. Martha was correct about the amount of oil. You need quite a bit to get them crisp. Also, only use the slotted spatula to turn them. Now, about that borscht… the best recipe I’ve ever come across is from the Lubavitcher kosher cookbook. I believe it’s available online. Or just ask a Jewish Bubbe how she makes it.

[@keithdavies52]

I don't know, but I wonder if you soaked the grated potato in the lager, instead of water, and then wrung them out. I'm going to try that.

[@antichef]

I really like that idea!!

[@Olga14KrejzOlga]

One more thing about those recipes being a very lose interpretation: in Poland it’s very hard to get cream cheese even now, in big cities. It’s easier to buy decent Asian ingredients sometimes lol so we definitely don’t have this type of cheese in the traditional cuisine and honestly the thought of mixing the cabbage with cheese sounds super weird to me. There are pierogi with cheese, but it’s not exactly cream cheese - it’s white cheese/twaróg, more similar to curd or cottage cheese than the cream one. I recommend exploring Polish food more, it can be quite a challenge, but very rewarding! Glad you gave it a try!

[@lisapop5219]

Yes! Polish food!❤

[@kittenpaws432]

Hi Jamie. Hope all are doing well. Love pierogis, total comfort food.

[@auntiex5343]

I love homemade applesauce (made with the skins on) on my potato pancakes!!! It is 9:30 at night and now I have to make potato pancakes.

[@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.