The Language of Food: Part 1

Some people would argue that music is the universal language, but I think they must be mistaken for there is no greater force that brings people together than a delicious home cooked meal. Have you ever noticed that holidays are always associated with certain types of food? Hot dogs and hamburgers for Fourth of July. Roasted turkey and pumpkin pie for Thanksgiving. Champagne for New Year's Eve...okay, this last one is not food but you get my point.  Food is how people communicate love and affection among family and friends.

Being an international student studying in a strange country can be trying at times. What's the first thing you miss about home?  I'll bet it has something to do with food, whether it's your mom's home cooking or your favorite bakery down the street.  Food has a way of making you feel like you're home, no matter where in the world you are.  That is one of the reasons why One To World organizes monthly cultural cuisines!  We want you to find a little piece of home here in this big city. 

The problem here is finding something that is authentic. Yes, authentic...the word every ethnic restaurant promises but often fails to deliver.  Those coming from areas with very specific cuisines will be the first to tell you, they have not found authentic (fill in your country here) food in New York.  Sometimes we just have to take matters into our own hands, just so we can get things right.  Luckily, one of our very own One To World students has volunteered a family recipe that will hopefully evoke the feeling of "home" for fellow Ukrainian students out there.

VARENIKI (Ukrainian Filled Dumplings)

(courtesy of Tetyana Shlikhar)

"For me the taste of summer is the taste of vareniki with cherries – it’s a feeling that goes back to my childhood. I remember those happy moments when my mom told me to pick up ripe sweet cherries from the tree while she prepared the dough. And then we started filling dough circles with the cherries – it was a process very close to a ritual. Since then I have tried cooking vareniki lots of times, but my mom’s ones are still the best – I don’t know why… Maybe that’s because she adds a piece of soul and a bit of wisdom into them?.. Anyway, I hope you’ll enjoy both cooking and eating them!"

Dough:
3 cups all purpose flour (or half bread flour half all purpose)
1 teaspoon salt
1 cup water

Knead together all ingredients either with a mixer fitted with a dough hook or by hand until smooth and elastic.  The dough should pull back when stretched but be pliant and smooth otherwise.  Do not over mix.  Allow dough to rest, covered for half an hour.

Cherry Filling:
2 Jars Morello Cherries (Trader Joes or Zurgut brand only)
2 tablespoons sugar
¼ cup bread or cake crumbs

Drain the cherries very well, squeezing out as much moisture as possible by pressing the cherries against the sides of the strainer.  Reserve the liquid.  Sprinkle the cherries with the sugar and allow to stand for 15-20 minutes.  Press again to remove additional moisture.  If the cherries are still a little wet, sprinkle in the bread crumbs a little at a time to absorb some of the juices.

Ruby Red Cherry Sauce (Optional):
Reserved juice from drained cherries
4 cups cran-cherry, cherry, pomegranate, or cranberry juice
Sugar as needed

Mix juices and bring to a boil over medium high heat.  Boil until reduced to a quarter of its original value.  The liquid should be thickened and syrupy.  Depending on the juice used the sauce may be very tart, add sugar to reduce tartness to taste.

Optional Potato Filling:
2 cups left over mashed potatoes
½ pound mushrooms, sliced
1 tablespoon olive oil
1 hardboiled egg, minced (optional)
Salt and black pepper to taste

Saute the mushrooms over medium heat until golden and caramelized.  Combine mushrooms with the left over mashed potatoes and egg (if using).  Mix well.  Adjust salt and pepper to taste.

Directions:
Once the dough has rested, generously flour your work surface.  Working with half the dough at a time, roll it out to a quarter of an inch thickness.  The dough will have a tendency to spring back, this is expected.  Keep rolling the dough out until it looses some of its resistance and maintains the thin rolled out shape for a little bit.  Using a 2 inch diameter round cookie cutter or thin edged class, cut out as many dough circles as you can fit onto the rolled out dough.  The circles with shrink and wrinkle, this is OK.

Pick up a dough circle and gently stretch it with your fingers, warming the dough.  Once the dough has relaxed, place the mostly dry filling into the middle of the circle.  It should look like there is too much filling.  Gently, working with the middle first, pull the dough over the filling, stretching the sides until they come together.  It takes some practice to stretch the dough without tearing it.  Once the middle is closed, work your way towards the side, pushing the filling down and crimping the edges as you go.  Make certain that the edges are well sealed and that any air is pushed out before the last crimp. Place finished vareniki on a cookie sheet lightly dusted with flour. They may now be frozen in a single layer, then bagged in individual portions.  Frozen they keep for at least 2 months.

To prepare:
Bring a large pot of salted water to a boil.  Once the water has started to boil, drizzle in a tablespoon or so of vegetable oil onto the surface.  Boil 8-10 vareniki at a time.  They should not be crowded in the pan or they will stick.  They can be boiled fresh or straight from the freezer.  They are ready when they float and the dough looses its raw color.  To test, pinch off a little corner and taste.  Remove from the boiling water with a slotted spoon and drain thoroughly.

To serve cherry vareniki, drizzle with a little bit of ruby red cherry sauce.
To serve potato vareniki, gently fry them in butter until they are golden on both sides.  Serve with sour cream.

What food(s) reminds you of home? Is there a story behind it? Please share with us what kinds of cultural cuisine trips you would like to see next!