Several questions and comments came in over the weekend on cheese for blintzes. Isn’t “real” farmers’ cheese the best? Can you use ricotta? Can cottage cheese really be considered “authentic?” Personally, the main thing I look for when choosing a cheese for blintzes is texture. I want something that’s flavorful of course, but even more […]
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Ah Blintzes. How do I love thee? You know, I’m willing to bet Elizabeth Barrett Browning never tasted a decent blintz in her life. But had she, I expect she would have described the experience along poetic lines.
READ ONSweet Potato Filling 1 lb. sweet potatoes, peeled and cut into 1” cubes 1 medium onion, sliced 1 tablespoon olive oil 2 tablespoons butter 2 tablespoons milk Salt and pepper to taste A great New-World twist on a classic potato blintz filling. Preheat your oven to 350. Toss the sweet potato cubes with the olive […]
READ ONMeat Filling 2 tablespoons butter or vegetable oil 1 small onion 1/2 pound ground beef or finely chopped brisket 2 tablespoons finely chopped fresh parsley 1 tablespoon tomato paste salt and pepper pepper to taste This classic blintz filling can be customized as you see fit. Chop the onion finely and sweat it in a […]
READ ONPotato Filling 1 lb. Yukon Gold or Russet potatoes, peeled and cut into 1” cubes 1 onion 2 tablespoons vegetable oil or butter 2-3 tablespoons milk salt and pepper This is excellent for blintzes! Bring an inch of water to the boil in a large pot. Put the potatoes in a vegetable steamer and insert […]
READ ONBlintzes can be filled with just about anything, really. Here are a few of the classics. Some people like their cheese fillings (and blintzes) sweet, some like them savory. I’ve tried to present options for both, but use your own imagination. Blintzes are terrific receptacles for all sorts of interesting leftovers.
Cheese Filling
1 cup small curd cottage cheese
1 cup farmer’s cheese or 1 cup cream cheese
1/4 cup powdered sugar (optional)
1/4 teaspoon vanilla (optional)
Yesterday’s posts sparked a very interesting discussion on the subject of pancakes. Where did they come from? Who were the first to make them out of wheat? How did they spread? It’s my opinion that we’ll never have definitive answers to those questions, since pancakes are far too old. Pancakes (or something not entirely unlike […]
READ ONWhy can you roll up some kinds of pancakes but not others? That’s exactly the kind of question that I love, love, love reader Tori. Indeed, why are some pancakes thin and roll-able while others are fluffy and crumbly? Aren’t they made of the same things? It’s true, they are made of mostly the same […]
READ ONNo. Yes. Well…sort of, reader Alison. But all culinary roads need not lead to France, right? And anyway, crêpes are usually bigger. See? Not even close to the same thing.
READ ONLike most really good questions, that one is hard to answer, reader Dennis. Pancakes come from pretty much everywhere. However the stripe of filled and folded pancake that goes by the name blintz is thought to have originated in Central Europe…Poland, Hungary, Slovakia, that general area. Blintzes were probably a traditional food item in that […]
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