BATTLE NAPA CABBAGE

USZKA (little ears) BARSSCZ (clare red beet soup)

To make the Uszka dough, make a crater with the flour on your tabletop. Add the eggs, Sour Cream and water to the center of the flour crate (you can use a bowl or a mixer with a dough hook) incorporate the flour into the eggs with a fork

Then knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. wrap the dough in plastic and let rest for about 10 minutes

then roll it out to the second thinnest setting on a pasta machine.

cut into 2-inch squares. Place a spoonful of filling on each square.

Moisten two edges of the dough with water and fold in half to form a triangle, pressing out any air and lap the point over and press them together.

they will look a little like a tri-cornered hat. Drop uszka into boiling broth or water and cook 10 minutes or until tender when tested.

Ingredients

Dough:

2 cups Flour

1 tsp Salt

2 Eggs

2 tablespoons Sour Cream

1/4 cup Lukewarm Water

To make the filling

Soak the dried mushrooms in the warm duck stock for 20 min. remove the mushrooms from the stock and dice.

Cut the cabbage lengthwise into eighths, then thin strips across Saute the cabbage, mushrooms with the butter and duck stock till just wilted

Cut the cabbage lengthwise into eighths, then thin strips across Saute the cabbage, mushrooms with the butter and duck stock till just wilted.

chop up the duck meat and add to cabbage and mushrooms, season with salt and pepper, let cool.

Ingredients

filling:

1 head Napa Cabbage

6 pieces dried dried porcini mushrooms

1/4 cup Duck stock

2 tablespoons Butter

1/3 cup cooked Duck meat

Salt & Pepper

to make the soup

In a medium pot, bring stock to a simmer, add beets, garlic, sugar, lemon slices, lemon juice. Simmer 10 minutes. Season with salt and pepper to taste.

strain through a colander in to a clean pot, keep hot till ready to serve.

Barszcz (Borshch, Clear Beet Soup)

4 cups clarified duck stock

1 beet sliced

1 clove garlic sliced

2 slices lemon

1 tablespoon lemon juice

1 teaspoon sugar

salt and pepper

fennel fronds and duck cracklings for garnish

Duck Cracklings

Place duck skin on a baking sheet pan, bake at 225 degrees F. till crisp and golden brown let cool, cut in to thin strips (a toaster oven works good for this)