Delicious Ways to Cook Homegrown Potatoes
ฝัง
- เผยแพร่เมื่อ 16 ก.ค. 2024
- Potatoes are a valuable crop for us here in Alaska and we find ourselves with no shortage during the winter months. We cook up several wonderful varieties for savory potato inspired meals.
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"Thank you for watching & supporting our channel" - are you kidding - y'all are the absolute best on TH-cam - absolute best!! Thank y'all for creating these!! 🥰
Yes
She ain't wrong!!!!
#Facts
Definitely one of my favorite channels
🙋🏻♀️ hello hello simple living Alaska 😍😍 i have made Latkes 👌🏻👌🏻 enjoying so much.. Im going to make all your 5 potato dishes one by one 😘😘👌🏻👌🏻👌🏻i love potato 🥔🥔🥔 thank you so much.. Take care.. Love n kisses from India , Mumbai...
@@neelamjhaveri8098 thankyou for watching our channel 💋
I am Polish and grew up with perogies at Christmastime for all of my 58 years. My mother still makes them from scratch. You did a great job for your first time! Just a hint for next time; Fry some onions in butter and add the perogies to that pan. Delicious! Also, you can freeze them before cooking and just boil up how ever many you want to eat for that meal. We top with sauerkraut or sour cream. You can also make the filling from mushrooms, sauerkraut, or ground meat. But the best are the potato cheese.
And cottage cheese is a great filling for pierogies. in Ukraine we do it both sweet and salted. And for sweet options there are berries, tart cherries - my favorite.
I am Polish too,and I ve never seen anyone eating this type of pierogi with sourkraur in Poland, it's always with sour cream:)I will definitely give it a try,I always freeze them cooked already, much easier if you going to fry them on a pan .
I'm polish and I've never seen people eat pierogi's with sauerkraut eaither. But I have to give them a try since I'm a huge sauerkraut fan. I always eat them with sauteed onions with butter. Some weirdos eat them with sour cream (I guess it's eastern Poland and Warsaw thing, I'm from west and all people I know eat them like me).
@@Protoupilli Blueberries are my favourite!
Hubs is Polish. It's a must have dish for Christmas and Thanksgiving. I had to learn to make them for him and our kiddos from his gramma. I top mine with caramelized onions and sauerkraut. Hubs prefers his with sour cream and onions. I use dry curd cottage cheese and potato filling per his family recipes. Yummmmmm
I think alot of people sound like they would be interested in you guys putting together "A simple living Alaska Cookbook." I can honestly say I think that would be a hit. I am inevitably hungry after your videos and try to repeat some of your cooking techniques. So darn delicious and love your faces when you try your own food...priceless.
Hi, italian here! I want to give you guys a little tips on your gnocchi recipe: we usally try to use as little flour as possible while making them so they stay nice and soft after cooking. For 1 kg of potatoes 1 egg is enough, and try to stay under 300 gr of flour. They should be very soft and a little bit sticky still. Dust flour over them to prevent stcking to the counter top or to each other. Also, if you want to try, sometimes we mix potetoes and pumpkin, they are a little bit sweeter and they go nicley with game meat (we eat them with boar ragù, a type of sauce made with minced boar meat, carrot, celery, onion minced very small, nutmeg and laurel, you could try using moose instead). You need a very firm type of pumpkin with a small amount of moisture (we use a variety called delica if you want to find the seeds), we bake them in the oven until soft and then we mix them with the riced potatoes before adding egg and flour.
The quantity are 500 gr of cooked pumpkin flesh (or pulp?), 350 gr of potatoes, 150 gr of flour and 1 egg.
I love your videos, i come from a small rural village in italy but for work i moved in one of our biggest city, Milan, and i really miss the country. Watching your adventures in Alaska remind me of my home c:
I have an Amish cookbook and the potatoes bread recipe is in there, might vary a bit, but still same ingredients. Once again my husband got hungry watching your video and said "I changed my mind we are putting in a garden this year." Maybe I will get some raised beds. Thanks guys!
Love it
I swear by the King Arthur recipe 👌🏽✨
May would you tell me the titel of your Amish cookbook please 🙏🏼❤️
Black cat 14:00..and 18:00. You guys are àmazing...plàte it up .all of i5
I really like to know how to cook this potato bread I had it so nice know idea how to cook it
My husband and I loved it when Eric picked up his potato out of the woodstove and said "hot potato"!!! Y'all are so cute and comical.Thanks for doing your videos.
Me, seeing the title of this video: "The only thing that could make this video more tailor-made for me would be making bread to go along with the potatoes."
Eric, less than 30 seconds into the video: "We're going to make potato bread."
A+++ quality content
Kudos from Poland - pierogi are proper
Here in New Zealand we have a traditional bread that we make called Rēwena (ree-win-na) This is a bread made from a potato yeast bug. Some families have Rēwena bugs passed down in the family for years but you can make or start your own. The bug is kept just like your current bug you have just keep feeding it sugar and flour and sit it on the bench or store in a jar in the fridge (if not in use). The flavour develops over time and gets better with every loaf.
Ingredients:
Rēwena bug
* 1 medium sized potato sliced
* 2-3 cups water
* 2 cups flour
* 1 tsp sugar
* lukewarm water, on hand
Rēwena bread
* 5 cups flour
* 6 tbsp sugar
* 1 tsp salt
* Rēwena bug, approx 500g
* 350mls water
Method
Rēwena bug
1. Cook the potato in the water. Once cooked, set the pot aside until the water is luke warm, then mash the potato with the sugar and plain flour. Continue mixing until a gluey texture forms. Transfer the mixture into a large glass jar and cover. Leave in a warm place until the mixture forms bubbles and doubles in size.
Rēwena bread
1. Once the bug is ready, combine the first lot of flour, sugar and salt into a large mixing bowl, and make a well in the centre of the bowl and add the bug.
2. Add water to the mixture in two lots, combining the water thoroughly with the mixture each time.
3. Turn the dough onto a flour dusted bench, and gently knead the dough for no more than 10 minutes.
4. Place the dough into a greased bowl, cover and leave in a warm place to prove (Generally 2-3 hours).
5. Remove the dough from the bowl, and punch the dough to remove any air bubbles, then gently knead for a further 2 minutes.
6. Cut the dough in half and place into two greased loaf tins.
7. Cover and allow to prove for a second time(Generally takes 45 minutes to 1 ½ hours).
8. Once the doughs double their sizes, make huge cuts across the top of the bread, and place into a preheated oven at 180 degrees, and bake the bread for approximately 35-45 minutes.
9. Allow the bread to cool before slicing.
Note: If you would like to start/grow a Rēwena bug to keep, double the ‘Rēwena bug’ section of this recipe and when it says add the bug in the method above you would first split the in two and combine half with 1 tsp sugar and 2 cups flour, mix in a little water to form a wet dough, you would leave this in a warm place if you plan on using or feeding it again the next day or you could place it in the back of the fridge for long term storage (Bring to room temp to feed and feed every so often/make a load to sustain the bug and better develop the flavours).
Wow awesome!
I want to try this!
Note: do not salt your potato when you boil them. It will kill the bug. This is a common mistake that I forgot to mention.
Also going to try this and give the potato yeast to my son (with your recipe) He loves different foods from all cultures....as does his 10 year old son!
Thank you so much. This would really come in handy if commercial yeast runs out.
I just watched a video where a woman was making freezer meals, in preparation of her 4th child. She made a huge batch of mashed potatoes with lots butter and cream cheese. She then used an ice cream scoop and scooped out mounds onto a lined cookie sheet, and froze them. After a quick freeze, she placed them into ziplock bags, to later pull out and place on Shepard's pie, or whatever they need them for. If you have a lot of potatoes, and they may be going bad, that's not a bad idea. Or even freeze the shredded potatoes, for future use.
This was a great video! I could watch you cook all day!
Great idea
I've done that many times and they thaw real well
Œ
In Germany we often use applesauce for the topping of our "Kartoffelpuffer", it's very tasty and easy to make
i also just found out that lingonberry jam ist delicious on them aswell, my mom made "Baggers" last week xD
Kartoffelpuffer-one of my fav German words and so absolutely delicious! We stopped at all the Christmas markets to buy them. 😁
@@maryp5444 and they are quite easy to make xD
I would love you guys to try a Dutch staple dish for winters, those are Stamppot and Hutspot. Stamppot is potatoes with kale, garlic, onion mashed together and a sausage on the side with gravy if liked. Hutspot is potatoes with carrot and onion (can add in more veggies) and on the side sausage. Can be done with gravy as well. Really easy to make, warms and fills you up!
Also happy new year!
😂 Best ending yet! You guys suffering from a little cabin fever? Goofballs!
Always love your content. You have so much variety. I'm always learning new things, right along side of you. Thanks
I’d totally buy your cook book! I’ve made a few of your day to day recipes and I’m really inspired by your way of cooking, especially the way to use up what you have, and being creative with it!
Please make a cookbook :)
I concur! A cookbook is an amazing idea and something I would buy!
You guys are very intuitive cooks, have GREAT descriptive language, and superior photo skills. I’d buy your cookbook!
Yep , a cook book is definitely a must. Love these cooking videos, my life is spent in the kitchen as a chef. Really love this.
"Hot potato" and "I'm not really that grate at this." You both are a joy to watch! Excellent cooking video, thank you for continuing to share your lives with us. God bless!
Wow! Eric does it all ! Fix the generator, hunt, make bread etc. Seriously I don’t think there’s anything he cannot do 👍
Due to my Norwegian heritage, Lefsa is my favorite way to prepare a potato. Chilling the dough helps with cooking. Serve with a little cinnamon and honey.
Yes! We do lots of lefsa here in North Dakota 😁 my husband likes his with butter and sugar and I like mine with just plain butter.
Hi. There are many different sorts of 'potato flatbreads' here in Norway. It's an old food tradition, which most people could afford to make. You can make the traditional ''potato cake'', with potatoes, flour, sourcreme and salt. Or the 'lompe', with potatoes, wheat flour, rye flour and salt. Both of those are like tortillas in size. You can also make the traditional 'lefse', with potatoes, sour cream, cream, salt, and wheat flour to bake them out. They are bigger, but still flat as a tortilla. They all taste really good, both with sweet and savory food. 'Lompe' is often used instead of bread in a hot-dog. It's not very hard to make. You can freeze them. What they all have in common, is that the dough is like a dense pasta dough in consistancy, and you bake them in a dry skillet, on both sides. :)
Purple Gnocchi is awesome!!! I’m always looking for different components for our family rainbow dinners (eat every color of the rainbow in one meal) and I love this idea!
We use our potato peels for making crunchy snacks. Toss them with herbs and seasonings of your choice and bake them till they’re crispy. I use my ricer for making spaetzle, we toss dill and whole grain mustard into the batter (totally untraditional) but really yummy.
Love the idea of rainbow dinner! 🌈🥰
What a great idea to use the potato skins!
Potatoes were unknown in France until 1618. When an explorer suggested them, people didn't want them. They weren't very good, a bit bitter. They fed them to the animals. Especially pigs. Then later there was a famine, an agronomist improved the plant, its taste became what we know today, but people still didn't dare. So Monsieur Parmentier, the agronomist, had his fields guarded by soldiers who were neither very strict nor very serious. People came to steal them, then tried to cook them, and miraculously, the potato became France's favorite tuber. Pommes dauphines, pommes noisette, frites, gratins dauphinois, there are hundreds of potato-based recipes 🥔 .
You're very lucky to have so many different, beautiful varieties. Bravo pour tout vos plats, ils donnent très envie.
Greetings from France 🇫🇷
I love that potato ricer, I also use mine to squeeze extra moisture out of frozen spinach when making spinach dip . Best thing I’ve ever tried and it gets almost all of the moisture out .
my mom taught me for baked potatoes - cut a slit in them or an “x” when they are done, pop a towel over the top and press it together sort of in four corners to the middle. Makes the perrrrfect fluffy center for eating.
Omg the jokes at the end 🤣🤣🤣🤣🤣
They taste like pierogi! Nothing else compares to them! We make potato cheddar, mushroom, mushroom/sauerkraut, and farmer’s cheese for Christmas Eve. In the summer, my grandmother made them filled with blueberries served with sweetened sour cream. I have had them filled with meat and plums but my favorite are mushroom/kraut.
Grab the napkins again.
On the pierogis, You do not need to use that much dough per dumpling. You can get them really thin flat and they'll still be fine. Best way to maximize the pierogis per batch is to do the snake technique that Ariel did for the gnochi, and then flatten those out and put the filling in. You can get up to a hundred per batch, easily.
I LOVE THE POTATO JOKES AT THE END! I hope everyone sticks around til the end of your videos, or they're really missing out on some giggles.
Much love from the Midwest US 💖
First thought when I saw the little bundle of riced purple potatoes was “fresh homemade play dough.” So fun.
I thought the same thing. :)
What a delicious video this was! You've out done yourselves with the Pierogis. There's no end to the fillings you can put in a Pierogis. I used butter to fry mine in the skillet, then sautéed onions, some mushrooms in a little more butter, to be used as a topping, with a generous dollop of sour cream. When I made latkes, I added parsley, I served them with sour cream. My potato cakes, were served with a bowl of applesauce. It was a meal, the potato cakes were served on the dinner plate, then you took a spoonful of applesauce over top, ate them like that, delicious! (my Mother-in-laws' way) I waitress at a place called the Potato Connection. The toppings that went on a baked potato was endless. Your chilli was perfect! So mouth watering-ly delicious looking. Those were really pretty Gnocchis. The only thing I'd say was wrong with this video was it's a shame you couldn't give out samples. hehe Have a good week! Really enjoyed this video!
I don't watch couples on TH-cam, but man these two.........good stuff. I'm about 8 videos in. Ya'll really are living the dream!
In Kamchatka Peninsular, Russia, the last meal is called VARENIKI. It is very famous in most families. We usually cook them without frying and add butter. Thank you for this video. Kamchatka and Alaska are similar not only with tons of snow but in meals too)))
Was also known as depression bread. My grandmas made it a lot when I was growing up. Only thing is my grandmas used potato water and a little bit of potatoes and skipped the sugar but used molasses or maple syrup.
Mom would blend the potatoes with the water they were cooked in to make a thick creamy consistency then work in the rest of the ingredients. Yummy.
I think one of my favorite recipe with potatoes is funeral potatoes. Boil 5 large potatoes with skin on. When cool, peel and grate into a casserole dish. In a separate bowl mix 1 can cream of chicken soup, 1 cup of milk, 1 cup of sour cream, 1 cup of grated sharp cheddar cheese, and 1 bunch of diced green onions. Pour 1/2 cup of melted butter over the grated potatoes, sprinkle with salt and pepper. Next, pour the bowl of wet ingredients over the grated potatoes. Do not stir. Melt about 2-4 Tbs of butter in a small dish, add a bit of panko bread crumbs, or crushed Ritz crackers to the melted butter until you can pick it up and it clumps in your hand. Mix, sprinkle on the top of the casserole dish. Bake at 350 for about 30 minutes. Comfort food at its finest.
You need sustenance when you're grieving, this recipe provides it.
I feel hungry after reading this recipe! What size casserole dish do you use? My grandson will enjoy making this 🙂
Oh.. never tried Ritz crackers or panko bread crumbs on top.. thx 😋
@@Angela-382 A 9×13.
@@tinaharner3272 They make for a nice golden crunchy topping!
I can't tell you how much I enjoy your programing.
Having a successful garden, and making all the improvements you've made on the property doesn't happen over night.
I'm sure that its not as easy as you make it out to be. I know a lot of planning, researching and just plain old HARD work goes into everything you do.
The joy in what you do comes through in every program you upload to TH-cam" YOU ARE AMAZING.
I wish I was 50 years younger, I'd be right up there with you. I'm glad I found your channel and I am definitely living vicariously through you. Thank You.
Oh my goodness you've got my mouth drooling before you're done with the first recipe!!! Love watching y'all, you should have a cooking show on TLC!!!
I own a ricer because I like potato pancakes served with appleauce and fried fish instead of french fries.. We had riced potatoes as a kid. I also like a good pork roast with sauerkraut and potatoes. Loved this vlog! Thanks.
🥔 “P-O-T-A-T-O-E-S boil em’ mash em’ stick em’ in a stew” 🥔
Great video! I love that ricer, I use it with the large-hole plate to make spaetzel to go in fried cabbage and onions with a bit of bacon or sausage for flavor (i.e. "halusky" as we called it in Pennsylvania). Perogies were very popular there as well. I love potato and cheese filling with caramelized onions and brown butter sauce. My favorite potato dish is "Tortilla Espanola:" a big potato-onion-egg cake, not flat like a Central American tortilla, but tall and fluffy with layers upon layers of olive oil-poached potatoes and onions suspended in scrambled egg. It's traditionally served with aioli or a garlic mayo and is best room-temp.
Tortilla Espanola:
Thinly slice butterball or similar potato and white/sweet onion. Heat at least a cup of olive oil, preferably 2 over medium heat in a cast iron skillet. Cook onions until translucent, then add potatoes and cook until tender. Meanwhile, beat some eggs with a generous seasoning of salt (the salt in the eggs will have to do seasoning duty for the potatoes as well) and a pinch of white pepper. Scoop the the potato-onion mixture from the oil into the eggs with a slotted spoon and let rest for 30 minutes (this allows the starch to release into the eggs and will result in a taller and better tortilla). Save the oil for more tortilla espanola or use it to make the best oil-popped popcorn ever! Add the egg-potato-onion mixture to the cast iron skillet and use a spatula to fold the sides in on itself until it starts to set and hold its shape. Once its 2/3 of the way cook, put a plate on top of the skillet and carefully flip the whole thing upside down so you can then slide the whole thing back into the skillet to brown the other side. Let cool to room temp or eat warm.
The number of fillings for the pierogi (Polish), perohy or varenyky (Ukrainian) is only limited by the cook's imagination. Usually they are either savory (stuffed singularly or in combinations) with mashed potatoes, fried onions, quark, farmer or cottage cheese, cabbage, sauerkraut, meat, mushrooms, spinach, or cheddar or mozzarella cheese, usually topped with onions and bacon fried in butter, and a dollop of sour cream; or they are sweet, stuffed with sweetened quark or with a fresh fruit filling such as cherry, strawberry, raspberry, blueberry, apple or plum; stoned prunes are sometimes used, as well as jam. I personally have had perohy stuffed with Saskatoon Berries (a western Canadian version of a wild blueberry). Delicious if you dribble a little honey over them after you finish boiling and pan frying them.
Perohy can also be deep-fried until they are golden brown all over.
I have a recipe for cinnamon rolls that includes mashed, steamed potatoes. The texture of those rolls is amazing!
Oh that sounds divine, plz share the recipe!
Can I have it?
@@ninaarmstrong7744 see below!👍🏼
Yes! Potatoes (mashed specifically) act as a tenderizer for the bread dough, making your bread very soft and springy! 😋👌🏻
@@bflogal18 can’t find it sorry 😞
Well, everything you guys do is fabulous, but your cooking shows are amazingly satisfying. Happy New Year! Thanks for always making us smile. ❤️
My friends dad when I was little used to make mash potato balls stuffed with a mince chilli/curry. So he would flatted the mash in his palm then add the chilli/curry wrap it together with a little extra mash if needed then roll them in egg and bread crumbs and fry them until they were golden brown! They were amazing!
Quick tip: Aluminum foil...you face the non-shiny side out so it absorbs heat and the reflective side in so it reflects the heat back to what you're baking. You two have inspired me to get a wood stove in my zone 4 home. Never had one before. Husband has and said it's terrible to wakeup and have to relight a dead stove, but we'd use it to supplement our furnace. You've also given me gardening hope for items I've never tried growing before.
What?!!!!! First time Ive ever heard this. Thanks genius! 😁
@@threemooseketeersalaska3614 The stuff should come with instructions. Didn't know about the tabs on the side of the box to hold the roller in place until I was in my mid 30s! :-D
🤦🏽♀️ Uh…mid 30’s here. Thanks for that tip too! 😂
Omgoodness! I think you two could make mud pies as a gourmet meal!! Your zeal for great food and variety is off the charts!
These are pretty awesome looking "Kartoffelpuffel" at 10:30! :) Hint/fun fact: here in Germany those are often eaten with apple puree.
(This is quite the cute typo: it's KartoffelpuffeR)
I like them plain as long as when made Bacon and Onions are incorporated before frying them, that is how my German mother made them when I was growing-up.
Born and raised in Germany now living in the states for the past 14 years and I love making them and a lot of other German dishes and my American family loves them all! Cheers ins Heimatland
@@net_marie3153 haha, damn you're right 😂 I guess my keyboard couldn't cope with the German/English mix...
@@sonsti8014 happens to me, too. 😅
I am from Austria and I love your channel and all the content you film. I couldn't say if I love the nature scenes more or when you guys cook or work in the garden or around the house. Thank you for all the awesome information we get through your videos too!
We do have 2 typical austrian foods with potatoes here and they are both getting eaten cold. They are called a "Erdäpfelsalat" and a "Erdäpfelkäs". "Erdäpfel" is austrian dialect and means potato. So "Erdäpfelsalat" is a potato salad where you steam the potatoes, let them cool a bit, peel off the skin and cut them in thin plates. Mixed with 250ml of any kind of soup liquid, cut onions, salt and pepper they make an awesome side dish for moose meat or salmon for example. "Erdäpfelkäs" is "potato cheese" which we use as topping for a piece of bred. Steamed, peeled potatoes, smashed with a fork, mixed with thinly cut onions and herbs, salt and pepper, yoghurt and sour cream until you like the consistency. We love that here, maybe you try it one day! :)
I am from Austria and we make dumplings from potato dough and we fill them sweet with fruit, like strawberries, apricots or plums. Likewise, the dumplings are filled with minced meat or spicy things. Fish as a filling is also possible.
Austrian potato minced meat dumplings
Ingredients
Potato dough
1500 g waxy potatoes from the day before, pressed through
200 g flour
salt, pepper
2 large or 3 small eggs
Make potato dough, if the dough is too soft, mix in another finely grated raw potato.
Minced meat filling
750 g mixed minced meat
salt, bell pepper, paprika powder, cayenne pepper
Brown the minced meat well, season with the spices. Bind with about 1 tbsp. of the loo dough.
Finishing
The best way to make the dumplings is to flatten the dumpling dough on your wet hand and put the minced meat mixture on top. Wrap the dough around the minced meat mixture and press it tightly.
Let the dumplings steep in salted water, do not boil.
Breadcrumbs
Butter
Serve with breadcrumbs toasted in butter and a fresh salad.
Oh my those baked potatoes looked amazing!! Pirogies are a staple in our house. Bacon and cheddar are our fave… then pan fry with caramelized onions and top with sour cream!
I loved this video. I love watching you guys cook. 2021 was my first year growing potatoes and I got just over fifty pounds. And they’re all gone! 😭
I love potato anything, but I really love potato leek soup. This year I will plant much much more. I can’t wait to see what else you make for us. Cheers
I want to come over to your house and learn how to cook! I consider myself a pretty good cook but love the variety of recipes you guys make and come up with, I love trying new things but struggle with ideas. You guys need to do a cookbook! Thank you for sharing your lives with us!
good idea - maybe in their "spare time" a small cookbook for all the fans?????
I’ve been watching you two for over a year now and I lived in Poland during that time. Glad you enjoyed the pierogi! You enjoyed one type of them, you can fill the pierogi with meat or many other things as well! Smacznego!!
Everything looks delicious! One thing we like to make is a grated potato crust for Cauliflower Cheese pie from the Moosewood Cookbook. ❤️
I forgot about that recipe. Thanks for the reminder. It is fantastic.
I love baked potatoes cut up in a glass container with olive oil, onions and turmeric/ginger broth with rosemary at 400 degrees for about 36 minutes. Delicious! So many ways to cook potatoes.
You motivate me to try these that you share. 💝👍🙂ty
Hi and Happy New Year to both of you. I can't decide if I like your outdoor adventures, your growing/preserving foods, or your fun and delicious cooking!You two are amazing. Thanks from Western Australia. xx
I'm Slovak and our Pirohy is almost identical to Polish pirogies. Same dough, slightly different fillings. My mother taught me to make them at a young age. We fill them with Sheep's cheese or sauerkraut. The traditional cooking method is boiling but my family does it differently. We caramelize a large pan of onions in butter then add the uncooked pirohy. They cook up beautifully in the caramelized onions. Takes maybe 10 minutes or so. The dough texture is a little firmer this way and eliminates the extra step of boiling. The traditional way to server them is with sour cream and chopped bacon.
Everything looks so delicious!! I definitely have to try these recipes! Thank you for consistently coming up with this fantastic content for all of us to enjoy!! It's been a rough couple of years for everyone, but people like you bring more hope and joy than you know.😊💖✌
Definitely.
You are a genius in the kitchen
I grew up surrounded by Eastern Europeans immigrated to Canada. I make lots of pierogi myself from scratch and we could buy them too frozen in European supermarkets in the city, but the ones we make are better of course. We don’t fry them in a pan but we just put lots of butter, sometimes with fried bacon, fresh chopped green onions and sour cream. It’s really good. It’s my comfort winter meal. We also make potato pancakes, my Polish friends taught me how to make them. It’s similar to what you just made but we don’t put starch. We don’t wash shredded potatoes in water like that, we just squeeze extra water a bit if it’s watery. We put eggs, a bit of flour, garlic powder, parsley, grated onion and we pan fry them in a shallow pan filled with vegetable oil. It gets very crispy on the edges and really good. I make them for brunch on the weekend often these days. I’m going to make pierogi in a few days, filling would be ricotta cheese, potatoes and fried chopped onions. :)
You guys need to make a cookbook pls! Just so everything is all in one place, for cooking, pickling, jarring, etc. Your guys' recipes seem actually achievable but also so comforting
My family makes a delicious potato bread casserole - saute onion and celery in a good bit of butter until translucent (I imagine lard would be delicious, too) and add in bread cubes (leftover bread works great) and whatever herbs you like. Mix in mashed potatoes, season w/ salt & pepper to taste, then mix in a couple of eggs. Bake in a casserole dish at 350F until brown and crusty on top. So good!
Yay I love cooking videos!! I have never in my life encountered someone who didnt eat perogies regularly so that was fun to watch! I am glad you liked them. They also taste amazing with cheddar in the filling and if you fry them up with onions and bacon and top with sour cream!!
Never in your life?? You must be from the midwest 🤣🤣🤣 (I'm a midwest transplant but I still haven't had them! Oop!) 😁
@@Ohwhale79 from MB, Canada ! I feel like it might be a Manitoban thing though as well? Or maybe I just unconsciously surround myself with a lot of Ukrainians? Haha
@@tonyakuby8880 Ooooo, I see! The midwest of Canada! 🤣🤣🤣 I live in Wisconsin! I'd love to be surrounded by Ukrainians, they make tasty food!!! 😁
Legit, Eric's excitement over food...makes me excited....he could eat a cricket and I am pretty certain I would be excited, 😂
You both can throw down meals in a kitchen. I enjoy watching you.
I make a lot of diffrent recipes with potatoes, one favorite that our family loves is potato waffles. It's great use for leftover mashed potatoes. Can be topped with a lot of different things. My favorite is sausage gravy.
Idk about everyone else, but I know where I'd love to go for dinner...nom nom... I love the potato bread, moose patty, and homemade baked beans recipe, all I'm missing is the potato bread, moose patty, and homemade baked beans. 😋 Love ya'll ❤
Irish fine cuisine 7 course meal = a 6 pack of beer and boiled potatoes 😅😂🤣
Spuds … how delicious !
And potato bread … yum yum … I eat this regularly !
You really know how to appeal to your Irish viewers !
Simple but nice dish …. We call Champ …. Mashed potatoes (mashed with salt and pepper, butter and a little milk) , stir in fine sliced scallions (spring onion) … serve with a knob of butter on top … yum yum …
🙏☘️😘
We lived in a community near Edmonton Alberta that was predominantly Ukrainian people. Pierogies was one of their main traditional foods so we fell in love with pierogies. We ate them all the time and still do, they are exceptionally good with sour cream and fried bacon. My family is Norwegian so one of our traditions is potato Lefse which we keep as a treat at Christmas time. It is a truly magnificent potato treat!
For pirogies (that my mom always called "petehah" for some reason), we always had it fried in bacon grease with the bacon pieces on top, and sour cream. Soooo good…
Yes, we always put sour cream on them 😋
@@mariannereno8501 Yes, I’ve only had them with fried onion, bacon bits & sour cream.
So I think pedaheh is the Ukranian version of a Polish pierogi.
Yes and can fry onions with the finally chopped bacon my Nany did that too. I want some now oh dear.....
Also, mix your sauerkraut in the potatoes or add shredded cheese to the potatoes..and yep, fried in bacon grease and
top with sour cream!
For the perogies I put parm garlic sauce on them, then top with grill chicken topped with bruschetta yum. My grandma made potato pancakes with onion & peppers friend crisp & topped with sour cream or chunky applesauce. I'll have to try the loaded chili potatoes yum. Once again, a very fun informative cooking video. Blessings to you both. 😊🇱🇷
Slightly freaking out that you've never had pierogis. Welcome to the wonderful world of pierogis. Also we put sauer
kraut in the oven with sausages and let them cook for hours. Delicious. Love these videos. Than you
Pierogi and latkes in the same episode: awesome!
I love how creative you both are with cooking, everything looked great especially the loaded baked potato. 👍🤗
My family loves hashed brown casserole. It sounds odd but I’m from Utah Mormon country and that’s a staple in our woods. Very buttery and cheesy. Just good food. Especially cooked on the skillet the next day like fried and heated up.
The stuffed potatoes look crazy awesome! You both are like long lost friends 😀 happy new year!
Hi Carol
Try garlic porgies on the barbecue a few minutes on each side after they have been boiled, with sour cream and bacon and onion! You will love it! Nancy from Canada!
I love the different potatoe recipe you did. We love watching the two of you because you have such a good time. Thank you
Hey guys another wonderful video, I went ahead and cooked chili before I started watching. It’s a good thing because ya’ll’s cooking videos make me so hungry. I love pierogies, and Eric‘s right I’ve put anything in them. I have even made them with parboiled apple slices and topped with powdered sugar. Yeah maybe that’s how I got so big… Your puns at the end were just absolutely hilarious. I really enjoy your videos, thank you so much for making them and sharing them with us. Happy new year, Jimmy
I LOVED this. Loved loved loved. Seriously, y'all need to put together blooper videos to sell at the end of the year for all of us fans. I have a feeling there is a lot of laughter behind the scenes.
Potatoes are worthy of their own video. My favorite!
There is something extremely satisfying about the noises of food being prepared and cooked and it really makes me hungry 😂, great video again ❤️
I’m not sure I could have picked a favorite. All of the recipes looked delicious! 😋
Everything you made looks so delicious! Potato bread makes great burger buns.
My Babcia would be so proud! Those looked delicious!
I remember Grandma making hundreds of Perohy at a time and freezing them. They along with cabbage rolls did not last long. We ate them all the time, especially at Ukrainian Christmas. Great video. Thank you for sharing and Happy New Year. Lot's of Love and God's Blessings in 2022
love these cooking episodes. balances out with all the great outdoor adventure ones.
Thanks for showing an old lady some new things. Thanks for sharing your videos, I have watched them several times and always see something I missed the last time. Thanks from Texas USA
I salivated all through this video. Thanks for cooking, there is no better food than potatoes done properly.
All of the food looks delicious! Thanks for the recipes! 😄
Absolutely love this channel. Missed the growing season this past year, but hopefully this year will yield bountiful potatoes!
The best satisfying mouthwatering relaxing cooking video I've seen in a long time. I'd definitely try these recipes and very thankful for you guys ever since the egg pickling video.
You both are amazing cooks!! Those potatoes dumpling looked amazing and the Pattie’s bread looked amazing going to give them both a try. Loved the video and look forward to everyone you post
You guys are absolute inspirations! Keep up the amazing work!
Yum! You always have the most delicious looking recipes. Perfect for cold winter weather.
That smoked fish!!! And everything!!! I want to crawl into the screen to your kitchen!!
OMG Eric's last comment made me laugh - my Dad always used to say "Call me anything you want, just don't call me late for dinner" LOL
OMG those are the best recipes I've ever seen anywhere for any food anywhere!!!! Thanks so much. I can't wait to make these myself! Happy New Year!! 🎉💕👍
“PO-TA-TOES! Boil ‘em, mash ‘em, stick ‘em in a stew!“ - Samwise Gamgee 🤣🤣🤣 They all look good!!! Happy new year!!! 💙💙💙
YES! 🤣🤣🤣
THE ENDING WAS THE BEST THING EVER 💗💚💜💙💛❤
Hey! Russian here... Those Gnoki's and Pierogies brought me back to my childhood. :) We used to eat gnoki with sour Cream and a pinch of salt. Same with pierogies. dipped in sour cream with salt - its the best thing!
There is a variation of pierogies, where you can also use cherries instead of potato filling and just boil them... They are the best!
I am so pumped for this video! I love seeing you use your harvest! This makes me definitely want to try making pierogies. I have never tried them before. Thanks for another phenomenal video. ♡ from Korea!
I enjoyed watching this. The potato dishes you made looked delicious. Thank you for sharing this with us.
Yay on the wonderful, delicious looking potatoes. I'm glad y'all have so much creativity! Loved the bloopers. 12 midnight, widow, laughing out loud as my dog thinks I must have lost my mind!!! Y'all are the very best, love you like your mine. Wouldn't ever want to miss anything you put out. Thanks for sharing & please, never stop. I'm 69, so I'll watch till I leave here! 🙏❤️🙏👵😂
I love the journey you guys are on. Been watching from your start. The food is amazing you make. I think you guys need to make a cookbook and also a gardening one too. Cheers!