Unleashing Chaos on Martha Stewart's Polish Feast

Martha Stewart's cabbage pierogi, iced borscht and potato pancake recipes from the Essential Martha Stewart cookbook. Making a polish feast because she has a polish background, and also because I want to.

🚩Support the Channel on Patreon!

🚩I'm on Instagram

🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
🚩What I Use (Amazon Store)
(As an Amazon Associate, I earn from qualifying purchases)

#jamieandchef #marthastewart #antichef

Ingredients:
Cabbage Pierogi
(for 8 dozen)
10 pounds green cabbage
16 oz cream cheese
4 tb unsalted butter
salt and pepp

Dough:
1 egg, slightly beaten
1 cup milk
1 cup water
8 tb sour cream
4 1/2 to 5 cups flour

Potato Pancakes:
(for 4 servings)
4 large baking potatoes
1 medium onion
2 eggs, slightly beaten
1/2 cup beer
3 tb flour
2 tsp sal
pepper
veg oil for frying
sour cream

Iced Borscht:
(10 servings)
12 medium beets
2 medium yellow onions
2 carrots
1 tb unsalted butter
2 tb sugar
6 cups sugar chicken stock
3 tb lemon juice
salt and pepp
2 cups sour cream

cubed cucumbers
dill
sour cream

[nebula]

I'm Polish and it made me happy to see you making our dishes, they're indeed far away from traditional but I get it's Martha's interpretation. For the peace of my mind I need to explain:
-pierogi dough is made only from flour, water and salt, optionally egg
-if filling is done with cabbage then it's rather sauerkraut and wild mushrooms (like dried porcini etc), plus fried onion
-potato pancakes are usually grated on different side of a grater until kind of "mushy" (no washing), onion the same, with an egg and flour
-I don't get the addition of beer? It makes sense in fish and chips where the batter is quite runny but in potato pancakes? You don't want any extra liquid there, I bet that was the reason why they've started to fall apart
-to that barszcz I would definitely add some bay leaves and allspice to make it smell like our kitchen (those are in most of our dishes)

Despite all this I'm glad you enjoyed :)

[hexcatt]

More impressed he managed to work with the beets in a white shirt

[erinmcmahon]

I miss the national dishes from every country series. Hope you bring it back!!! (3 exclamation marks)

[annasarnek]

Peel the potatos, put them to a bowl filled with water (not grated, whole potatos). Grate the onion and to onion an egg, flour, salt and pepper, let this sit for a while mixed together. Now take potatos out of water, grate them and squeeze, do not wash them, you need the starch they have! Do not add beer, I don't know any woman in Poland who does it. Mix it together with the batter. Warm up a pan and add some oil to it (canola or sunflower oil), just a little not too much. Fry them and serve with sour cream, goulash or only with salt or only with sugar. Good luck! All the best, Anna from Krakow, PL. In Poland they are called "placki ziemniaczane". PS. They can be a little dark it doesn't change the taste.

[MyFocusVaries]

Did you see that your pinata cake was featured on Ann Reardon 's (5M followers) How to Cook That "Cake Fails" segment? Now you're super famous.😂

[booklightprojects]

I love how after years of watching Jamie's videos, we can see him grow more and more with his cooking skills. You can see it with him not just following a recipe, but by adjusting the recipe to get the results he wants. I think the moment with the potato pancakes really exemplify his growth.

[dresden]

Polish here - I don't think I've ever had pierogi with steamed cabbage before. Sauerkraut all the time but fresh cabbage just sounds odd to me as a filling. Maybe Martha's mum had trouble sourcing good sauerkraut and modified the recipe. Anyway sauerkraut and forest mushrooms pan fried pierogi are the best food ever.

[johannebeerbaum]

My Ukrainian grandmother never used a lot of oil, she finely grated the potatoes and squeezed them out by hand …..she added fine grated squeezed onions and beaten egg, a bit of flour or potato starch, salt and pepper…..she served them with sour cream and apple sauce…..her, and consequently mine, do not fall apart and are tender but crispy outside…

[appylover]

Call the immersion blender "Emerson"!😊

[ariyashii]

Oh man, as a Polish fan of the channel I am very excited to see how you tackle those! Polish cuisine is awesome!

[larrykittell]

Rinsing the potatoes added moisture and removed the starch which would normally help them stick together.

[sherryheim]

I can't believe you threw away the beet tops. They are my favorite, sauteed with olive oil or butter, a squeeze of lemon and a light sprinkling of sea salt. I grow beets just so I can have tops all season, letting the beets get a large as they will before harvesting them. Beet green (leaves) are also delicious on salads, not to mention that they are very healthy, moreso than the beets themselves and also low in calories. A part of me really wanted to jump into my computer and rescue those guys out of your trash. I actually screamed NO! when I saw you head to the trash with them. Peeling cooked beets is so easy, just rub them with your fingers or if you really want to get tricky, trim off he area of the beet tops and then squeeze the beet from the root end and they will slip right out of their skins.

[lawrencerinkel]

Jamie, when I make potato pancakes I also add an egg to bind the batter. I squeeze out the excess potato liquid without soaking the potatoes in water, and I immediately add the egg and flour to prevent the potatoes from getting dark. The large volume of oil (at least at Chanukah) may reflect the tradition that this holiday celebrates the miracle of oil to keep the holiday menorah going. But I use a small amount of oil in a skillet or 12" griddle, and I cook them very slowly for a long time, 40 minutes or more, turning frequently especially at the end, until they become very crisp and not at all greasy. Serve with sour cream and/or applesauce.

[neil]

“Five exclamation marks, the sure sign of an insane mind.”
― Terry Pratchett, Reaper Man

[vinceblasco]

I HIGHLY suggest trying a Rick Bayless cookbook. He's had top notch cooking shows for years on both PBS cable and his recipes are well written. "Mexico One Plate at a Time" is an absolute classic.

[irynamostova]

Ukrainian here, with all due respect to our neighbors - Poland (love you, guys!). I was crying watching this video because of all the strange additions from Martha, especially the part about borscht - national Ukrainian dish (it doesn’t matter if it’s cold version for hot summer or hot with meat and salo).
As we know you live in NY city, so I really recommend you to visit iconic Veselka (144 2nd Ave, New York, NY 10003) to get a real taste of Ukrainian cuisine as well Polish (we really have common dishes, I’m not going to argue about that. I just don’t know any polish restaurants in NY).
Cheers, with love from Seattle:)
Go and try food at Veselka in NY:-)

[evewood]

Jamie says I didn’t do it! 😂 once again the best entertainment of the whole week!

[DinosaurDemon]

I want to see an episode where you cook with your mother-in-law, she sounds awesome

[vikkiipele]

You should try borscht with homemade beef stock and beef meat (that's been taken off the bone once the beef stock is done). For other ingredients - onions, garlic and grated raw carrots (sauteed all together in a bit of olive oil) and potatoes. BAY LEAF IS A MUST! Also, you can totally use a pre- boiled beetroot. After grating that and adding it to the soup pot, add a bit of tomato paste. It does make a difference! Once the potatoes are soft, the soup is done. It's for the hot version of the soup. Before serving, add raw garlic (amount based on your preference) and sour cream. It's absolutely delicious!

[gamervictor]

Awesome vid! Now if you wion't terribly mind, here are some observations:

*I do my pierogi dough with three ingredients: water, flower and egg. Others add milk or skip egg, bit that's the way I do mine.

*As far as I know there are 4 types of pierogi filling: finely minced and seasoned meat, potato and twaróg (a.k.a tvarog or sometimes even quark) known as Ruthenian pierogi (not Russian!), fruits (cherries, strawberries, blueberries, etc.) and sauerkraut and mushrooms (my family uses white mushrooms, sometime called champignions) but as far as I'm aware, there are no simple cabbage fillings. Usually savory pierogi are served with either carmelized onions or diced and fried bacon while sweet pierogi are served with either some sugar or whipped cream. I eat savory ones with bacon and the sweet ones with just sugar.

*I do letkes/potato pancakes by peeling and small grating potatoes, then adding an egg, a pinch of salt and about a tablespoon of flour and mixing it together until combimed and than frying with a small amount of oil until golden ~ golden-brown.

*While I nor my mother make Borscht (and when we do it's from a packet), from what I saw the borscht is supposed to be a watery, brilliant red broth and not that thick mess. If you look up recipies, you add the red beets to already cooked broth (can be a veggie broth for a vegeterian version). The way Martha (and by proxy you) did it made the borscht too thick!