Recipe-Lithuanian Koshie

Koshie is a potatoe dish that my mother speaks of fondly that my grandmother used to cook.  Growing up in a small  coal-mining  town ,  Koshie  was baked in a coal stove.

In Lithuanian :    ”Koshie” yra bulvių patiekalas, kad mano motina kalba apie meile, kad mano močiutė naudojamas ruošti maistą. Augo mažame angliakasybos mieste, Koshie buvo kepami anglies viryklė.

My Aunt Margaret sent me this recipe via the world wide web.

 

 “ LITHUANIAN KOSHIE”

 

 

5 lbs  Potatoes                                       £ 5 bulvės
                                                                   1 vidutinis svogūnas
   1 medium onion                                                               2 kiaušiniai
                                                                 petražolės dribsnių
                                                                druskos ir pipirų
                                                              1 puodelis augalinio aliejaus

 

 

 

 

 

 

2 Eggs

 

Parsley Flakes

 

Salt and Pepper

 

1 Cup Vegetable Oil

 

 

Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares. 

From time to time, I see visitors to my blog from Lithuania, please feel free to add your comment about the recipe.

In Lithuanian:

Laikas nuo laiko, matau lankytojai mano dienoraštyje, Lietuva, nedvejodami pridėti savo komentarą apie receptą.

Recipe-Carrot-Potato latkes(pancakes)

This is a delicious recipe for potato-carrot pancakes.  Since I do not have a food processor, I used a hand grater.  It was so worth the effort of the grating and I burned some calories in the process using my muscles instead of the easy way.  

 RECIPE -Carrot-Potato Latkes                                         Serves 4

For best results, cook the pancakes right after forming them.

Ingredients:

3/4 pound (about 3 medium white potatoes, peeled

8 ounces (about 3 medium carrots, peeled

1/2 cup thinly sliced scallions (about 3 scallions)

coarse salt

1 large egg, lightly beaten

1/4 cup matzo meal ( I substituted crushed saltine crackers)

1/4 cup vegetable oil, for frying

1/4 cup reduced-fat sour cream, for serving (optional).

Directions:

1.  In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots.  Transfer to a large 1/1/2 teaspoonsbowl; add scallions and  salt.  Using your hands, mix thoroughly.  Mix in egg and matzo meal until combined

 ded into 8 mounds of equal size.  ( I used a soup-spoon size to dollop out the mounds= appetizer size pancakes.

2.  In a large non-stick skillet, heat oil over medium-high heat, swirling to coat bottom of pan.  Add half the potato mounds; flatten each to a 1/2 inch thickness.  Cook until golden brown, 2 to 4 minutes per side.

 

3. Transfer to paper towels or to parchment paper to drain.  Repeat with remaining mounds (reduce temperature to medium if browning too quickly).  Sprinkle with salt, and serve with sour cream, if desired.

I used an Iron skillet and I found the pancakes to brown better that with the non-stick pan, mine is a wok style.                                                                                                                                                                                                                                                                                                                                                                             

Cookbook source:

Everyday Food    December 2004.

Lithuanian Recipe, Koshie

5 lbs. Potatoes

1 Medium Onion

2  Eggs

 Parsley Flakes

 Salt and Pepper

 1 Cup Vegetable Oil

Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares.

 

To make a smaller amount, cut recipe in half and use a smaller pan.  Cooking time could also be reduced.  You will know when it is done by the brown crust.

Also for making potato pancakes you may use the same recipe but you must add about 1/4 cup of flour to the batter.  Reduce the 1/4 cup when reducing the recipe.  (You may have to adjust the flour if the batter in making potato pancakes if the batter is too loose.)

My aunt says to “Let me know when you are cooking and I will come for dinner.  These are my two favorite foods.

Comments:  

 Hello and welcome ,dear readers.  Your comments are always appreciated.  I’m curious if you have a similar recipe to share of the foods from Pennsylvania.   

Please post in the comments one  of your recipes, thank-you. 

A recent visitor stopped by  from Scranton, Pa. thanks for visiting.

SEASONED POTATO SAUCE 
Èiolakas

4 potatoes, peeled
2 onions, finely chopped
1 cup potato water
powdered bay leaf
fresh dill, several sprigs finely chopped
scallion greens, finely chopped
pepper and salt to taste

Cook potatoes in salted water. Save some cooking water. Mash cooked potatoes, add onions crushed with salt, mix well. Add pepper, bay leaf and 1 cup potato cooking water. Blend well.
This is traditionally served with hot potatoes as a late afternoon snack, in Dzškija, the south eastern region of Lithuania.

 

Here is another Lithuanian Recipe found on the internet;  I have a love of mushrooms which  comes from my mother;

MUSHROOM SAUCE 
Grybainis

1/2 l (2 cups) salted or fresh mushrooms
2 cups milk
1 onion, finely chopped
2 tablespoons vegetable oil
1 cooked potato
salt and pepper to taste

Cook salted or fresh mushrooms in milk. Saute onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.

GRATED POTATO CAKE  
Kugelis

1 k (2 lbs) potatoes, peeled
1 cup milk
2 eggs, beaten
2 onions, finely chopped
salt to taste
butter or oil for frying onion

Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice. Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes. Fry onion and mix into potatoes, add eggs and salt and mix well. Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned.
Cut into squares and serve with bacon fried with onions and sour cream.