Dougherty Family Recipe Box

Author: CND

  • Fried Mushrooms

    Ingredients

    • 1/3 cup olive oil
    • 1 pound button mushrooms sliced
    • 1 clove garlic minced
    • 1 tablespoon red wine
    • 1/4 teaspoon salt

    Method

    1. Heat olive oil in a large skillet over medium heat.
    2. Add all other ingredients and cook until mushrooms browned (about 5 minutes).
    3. Reduce heat and simmer until mushrooms tender (about 5 more minutes).

    Source

  • Mashed White Beans

    Ingredients

    • 1 tablespoon olive oil
    • 2 cloves garlic minced
    • 2 (19 ounce) cans white beans drained and rinsed
    • 1 1/4 cups water
    • salt
    • black pepper

    Method

    1. In a large skillet, brown the garlic in the oil.
    2. Add water and beans to garlic.
    3. Cook until beans are hot and liquid thickens (about 4 minutes).
    4. Remove from heat and mash beans with liquid.
    5. Season with salt and pepper.

    Source

  • Perogies

    Ingredients

    Dumplings

    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 2 egg yolks
    • 1/2 cup cold mashed potatoes
    • 1/2 cup cold water
    • 1 tablespoon vegetable oil

    Onion Filling

    • yellow onions very finely chopped
    • cooking oil
    • salt
    • pepper

    Method

    1. Mix the flour with the salt in a deep bowl.
    2. Add remaining ingredients.
    3. Knead until dough is smooth.
    4. Divide the dough into two parts, cover, and let stand 10 minutes.
    5. Lightly oil a large frying pan and cook the onions until they just start to caramelize.
    6. Roll the dough quite thin on a floured surface.
    7. Cut dough into rounds using a large biscuit cutter.
    8. Put a round in the palm of a hand.
    9. Put a spoonful of filling in the centre of the round.
    10. Fold round over to form a half-circle and press edges together with fingers (edges should be sealed and free of filling).
    11. Place dumplings on a floured surface without crowding and keep covered with a tea towel to keep from drying out (dumplings can be frozen at this stage for cooking later). 
    12. Drop a few raw dumplings into boiling salted water to cook for 3 to 4 minutes until perogies are well puffed.
    13. Remove cooked perogies from water with a slotted spoon and put in a colander to drain.
    14. Cooked perogies can be pan fried in a lightly oiled cast iron skillet over medium heat for a drier, crispier perogy.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).

  • Pan Fried Fish

    Ingredients

    • 3 pounds firm white fresh-water fish
    • flour
    • 1 egg beaten
    • 2 tablespoons water
    • fine bread crumbs
    • vegetable oil

    Method

    1. Scale, clean, fillet the fish.
    2. Cut fillets into serving pieces.
    3. Sprinkle the fish with salt and let stand 30 minutes.
    4. Coat fish with flour.
    5. Dip fish in egg diluted with water.
    6. Dip fish in the bread crumbs.
    7. Pan fry in vegetable oil until underside is browned, flip, then cook other side until browned.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).

  • Ukrainian Easter Paska Bread

    Note: a half-batch fits nicely into the 4 loaf crimp pan at home.

    Ingredients

    • 1 teaspoon honey
    • 1 cup lukewarm water
    • 2 1/4 teaspoons dry yeast
    • 3 cups scalded milk, lukewarm
    • 5 cups all purpose flour
    • 6 eggs beaten
    • small package of saffron
    • 1 cup white sugar
    • 2/3 cup melted butter
    • 1 tablespoon salt
    • 9 cups all purpose flour

    Method

    1. Dissolve the honey in the water and sprinkle the yeast over it, allow to sit 10 minutes.
    2. Combine yeast with lukewarm milk and 5 cups of flour, beat until smooth.
    3. Cover and let rise until bubbly (about 1 hour).
    4. Grind saffron.
    5. Mix the beaten eggs, saffron, sugar, butter, and salt into the yeast mixture.
    6. Mix in flour and knead until dough no longer sticks to the hand.
    7. Move dough to floured surface and knead until dough is smooth and satiny.
    8. Place in a bowl, cover, and let rise until doubled.
    9. Punch down and let rise until doubled again.
    10. Divide dough into 4 equal parts.
    11. Form parts into long loaves and put in an open crimp pan.
    12. Cover and let rise until almost doubled again.
    13. Preheat oven to 400°F.
    14. Close crimp pan and put in oven.
    15. Bake for 15 minutes.
    16. Lower temperature to 350°F and continue baking for about 40 minutes longer.
    17. Take pan out of oven, remove loaves, and cool loaves on wire rack.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).