Changes
October 4, 2004
This recipe for Chalupsie has been hybridised to the hilt. Pronounce it however you like, it’s just Stuffed Cabbage or Chou Farci and up here in the Polar Circle we need hearty winter fare like this.
C H A N G E S :
It was my Gramma’s recipe from the ‘old country’, from HER mother, but Grams used minutemaid frozen lemon juice concentrate ? something the ‘old country’ never had. I dropped ‘that ingredient’ like a load of so much cement over Tchernobyl and replaced it with a spoonful of thai green curry paste plus every single part of a fresh lime.
Some other changes that I have made include fractalising the prep time from 2hrs to 20 minutes. Now instead of reminiscing about chalupsies we can actually eat them. I also replaced the old country hamburger helper and changed the kind of cabbage to one that can be denuded of its leaves in one fell swoop.
Debra’s Chalupsies (serves 4)
S T U F F I N G :
– 250g ground lamb
– 4 coarsely chopped cloves of garlic
– 4 spring onions, chopped
– black pepper freshly ground
– sea salt
– 3/4 large (type ‘winter peen’) carrot, freshly grated
mix sloppily
C A S I N G :
– 1 napa cabbage
chop off the bottom and let the leaves fall, stems first, into a pot of salted boiling water. let them slide in all the way or help them do so.
fill a bowl with icy cold water and with some tongs pick the leaves out of the boiling water. if you do this in one straight go – it takes 3 minutes. the leaves should be very bright green in colour.
S A U C E :
– olive oil
– 2 yellow onions
– 2 tins of pomodori pelati (just like in the old country)
– the rest of the grated carrot
– 1 grated raw beet
– the juice and zest of 1 lime – plus throw in the carcasses
– 1 handful of dried apricots, chopped coarsely
– 1 handful of prunes, pitted and halved
– 1 handful of smashed juniper beries
– sea salt
– freshly ground black pepper
– 4 bay laurel leaves
>>>>>>SECRET INGREDIENT>>>>>SECRET INGREDIENTchalupsies completely and reheat the lot in 4 hrs but preferably the next day. If you do this, ? the WAIT thing ? everyone will burst into tears of elation when they take their first bite of chalupsie. I swear.
debra at 11:15 | Comments (30) | post to del.icio.us
what is “napa cabbage”? And what to do if there isn’t any “thai green curry paste” available, at least not within a radius of 1400 km?
Comment by KvR — October 4, 2004 @ 12:52
Napa Cabbage is ‘chinese kool’. If you can’t get that use another meaty loose leafed green like: mustard greens, ka choi, pak choi, ‘spitskool’, and if you’re really desperate, leafy kale.
If you don’t have any thai green curry paste you ask your friends that live in the proximity of an asian supermarket to post you a few envelopes or tubs of the stuff forthwith. It lasts forever and really no kitchen should be without it. I mean really…. cream (or coconut milk, something you also simply just should have), + thai green curry paste + meat/chicken/pork/fish/veg/tofu = THAI GREEN CURRY.
I’ll send you some. However did we get through the summer without it?
Comment by Debra — October 4, 2004 @ 14:22
okay, ze hebben hier spitskool en iets taais en groens dat op paksoi lijkt, daar ga ik het maar eens mee proberen (heb vanavond linzen uitjes spekjes en SLA gegeten….), Ze hebben hier wel kokosnootmelk.
Volgens mij hebben we herlijk goddelijk gesmuld deze zomer, ondanks afwezigheid van .. .en …
Comment by KvR — October 5, 2004 @ 0:17
probeer maar eerst met de spitskool want die is makkelijker ‘rollen’.
verder ga ik je nu wat green curry mix sturen met de post. je gebruikt de pakket die een beetje geelgroenbruin is, de andere pacquet is dehydrated kokos melk, heb je nu niet nodig, de andere dingen zijn lekkere kruiden. gebruik alleen de bladen, dat zijn ‘limoen bladen’ (niet echt, maar zo heten ze). ze ruiken als geparfumeerde limoen.
het kan erg piquant zijn dus ruik het eerst, en dan rak alleen maar je tong tegen een puntje, (niet in je mond nemen). je hoef het alleen maar te raken om achter te komen hoe het wordt. wacht een paar minuten en voel hoe het voelt in je mond. als je iets kookt (zoals dit) wordt hij in de loop van tijd minder piquant. ook ga je een hoeveelheid maken, dus wees niet te conservatief.
Comment by debra — October 5, 2004 @ 9:46
oh – de bladen van de spitskool gaan niet ‘vallen’ zoals de bladen van de chinesekool. dus je hebt een ruime pot water (gezouten) aan de kook, en je hakt de spitskool van onder tot zijn schouders (you’ll see what I mean when you’re holding the spitskool), dan VERY CAREFULLY haal je zijn stok uit met de mes. dat ding waar de bladen aan gehecht zijn. laat de pitskool in het water tot dat de BINNENSTE bladen ‘veller’ worden. dan haal er eruit en zet hem in de ijs water.
dan begin je hem te ontraffelen voorzichtig. als je hem NIET overkookt is het makkelijker.
zet de losse bladen elders op iets waar de water eraf kan lopen.
as je dit goed doet kan dit in onder 10 minuten. (je hebt maar 12 grote bladen nodig.)
Comment by debra — October 5, 2004 @ 9:51
Overige bladen? met de overige bladen kan je ze fijn in reepjes hakken en bakken met uien, zout en pepper (in olijf olie). mmm.
of… als je ruimte heb in de pot, hak ze fijn en gooi ze er ook in. ze brengen een zure smaak aan – wat gewenst is bij deze saus.
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