Potato Pampushki With Cheese Filling

Posted on

Reviving leftovers is a skill and an art worthy of attention. I don’t know about you, but most dishes, with some exceptions of course, are not very exciting to eat the next day.  It is such an accomplishment when you can bring something to the dinner table that nobody could ever guess was a re-created leftover and looks elegant and tastes amazing. 

  • 2½ cups mashed potatoes
  • 1½ lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
  • salt, pepper
  • ½ cup farmer’s cheese or ricotta
  • 4 oz Mozzarella cheese, grated (you can use any cheese that you like)
  • fresh parsley and chives, minced
  • 2-4 Tablespoons heavy cream
  • oil, for pan frying
  1. Peel the raw potatoes and grate on a box grater. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
  2. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.
  3. In another bowl, combine the rest of the ingredients, the farmer’s cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer’s cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.
  4. Take about a ¼ cup of potato mixture and form into a patty. Place about a tablespoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
  5. In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
  6. Drain the potato cakes on paper towels and serve warm.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *