Melba's Jammin said:Why don't you skip the boiled dirt chunks and get on with a nice blintz
recipe?
There is absolutely no need to skip the purple goodness. Here is a
(somewhat involved) recipe for mushroom-stuffed blintzes with beet
glaze, from <http://fooddownunder.com/cgi-bin/recipe.cgi?r=171560>.
Bubba
Mushroom Stuffed Blintzes with Beet Glaze
Ingredients:
3 lrg eggs
1/4 cup water
1/4 cup milk
1 pch salt
1 1/2 tsp sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
2 tbl unsalted butter, melted
1 tbl unsalted butter, for sauteing
Beet Glaze
2 med beets, from a jar
juice of half lemon
1/3 cup to 1/2 cup water
Coarse salt and freshly cracked black pepper
1 tbl butter
Mushroom Stuffing
3/4 oz dried porcini mushrooms
1 cup boiling water
3 tbl olive oil
2 shallots, chopped
1 clv garlic, minced
1 sm leek, white part only, chopped
4 oz cremini mushrooms, chopped
Coarse salt and freshly cracked black pepper
2 tbl lemon juice
2 tbl vermouth
2 tbl chopped fresh tarragon
1/4 cup chopped parsley
1 cup mascarpone cheese
4 oz sharp, firm goat cheese, grated
Assembly
2 tbl butter
Chopped parsley, for garnish
1/4 cup sour cream
Method:
- Slightly beat the eggs in a medium bowl and whisk in water, milk,
salt and sugar.
- Sift flour and baking powder and stir into liquid mixture.
- The batter should resemble thick whipping cream.
- Stir in the melted butter.
- Let batter sit for half and hour or until it comes to room
temperature and the bubbles settle.
- Lightly butter an 8-inch nonstick skillet on medium heat.
- Add 3 to 4 tbsp. batter and swirl to coat bottom of skillet.
- Cook until bottom is set.
- Flip blintz and cook another 30 seconds.
- Repeat with remaining batter.
- You should have enough batter to make about 10 blintzes.
- Beet Glaze:
- Put the beets, lemon juice and some water in a food processor and
puree until smooth, adding more water if necessary.
- Season with salt and pepper.
- Strain the beet puree into a small saucepan and simmer for a few
minutes on low heat until smooth.
- Remove the saucepan from the heat and stir the butter into the beet
puree.
- Mushroom Stuffing:
- Soak porcini mushrooms in boiling water for 20 minutes.
- Remove the mushrooms and chop finely.
- Strain the soaking liquid through a cheesecloth-lined sieve and
reserve 3 tbsp of the mushroom soaking liquid.
- Heat oil in a large saucepan on medium-low heat and caramelize
shallots, garlic and leek until golden and soft, about 8 minutes.
- Add the porcini and the cremini mushrooms and cook until the cremini
have released their juices, about 4 minutes.
- Season with salt and pepper.
- Turn the heat up to medium, and deglaze the pan with lemon juice,
vermouth, and the 3 tbsp. soaking liquid until reduced to a syrup,
about 1 to 2 minutes.
- Sprinkle with the tarragon and parsley.
- In a large bowl combine mushroom mixture and the mascarpone and add
the goat cheese.
- Season to taste with salt and pepper.
- Assembly:
- Spoon 2 heaping tbsp. mushroom mixture along the edge of each blintz.
- Roll the blintz over the filling.
- Fold the sides in toward the middle.
- Fold the blintz into a flat rectangle.
- Heat 1 tbsp. butter in a large nonstick pan.
- In 2 batches, fry the blintzes until golden, about 2 minutes per
side, adding more butter to the pan when necessary.
- Serve the blintzes with a dollop of sour cream, the Beet Glaze and
some parsley sprinkled on top.
- I think these blintzes, oozing with melted mascarpone and goat
cheese, are absolutely sinful. The blintz originated in the Ukraine -
it's a tender, thin crepe or pancake that is rolled around a sweet or
savoury filling and fried in oil. The blintz can be made with any
flour. Use beets, from a jar, that have been preserved in water,
vinegar and sugar but no pickling spices.
- Yield is 10 blintzes.
