Galarita Ptcha Recipes

PTCHA/CALVES FOOT JELLY

Steps:

• Put the the cows' feet into a large bowl and soak in cold water for 1 hour. Drain. Using a large stock pot put the cows' feet into the pot and add water to cover the bones. Boil on medium heat. Add bay leaf, onions garlic, and carrots. Skim off the fat during the cooking process. You may have to add a little water during this process. But you don't want to lose the flavor that is in less water. Use your judgement on this. Cook on medium heat for 2-3 hours. When the meat and gristle is off the bone, it is done.
• Remove from heat. Discard the bones and scrape off any meat that might be left on the bones. Remove the bay leaf and discard it. Reserve the liquid. Put the meat in a dish and chop it finely, adding the salt and pepper and mixing together. Adjust seasoning to your taste
• Put the meat in a large bowl and gradually add the reserved broth. Pour the mixture into a 9" x 13" baking dish. When dish is cool, cover and put into the refrigerator for at least 8 hours or overnight. When ready to serve, cut into squares and serve with lemon wedges.

FRESH PEACH GALETTE

Steps:

• Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
• Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
• Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
• Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

PETCHAH (CALF'S FOOT JELLY)

Steps:

• Thoroughly rinse calves feet with water and place in a stockpot with enough water to cover.
• Bring the vessel to a boil and remove any scum that appears on the top.
• Drain the calves feet and cover again with a change of cold water. Bring to a boil again.
• Lower the burner to the lowest setting possible. Add the diced carrot and onion, salt and pepper. Cook on the lowest possible heat for a minimum of six hours, preferably overnight until any adherent meat, cartilage, tendons and ligaments separate easily from the bones.
• Reserve everything but the bones and discard the bones. Taste the broth and adjust salt and pepper to your liking.
• Chop the meat, cartilage, softened tendons and ligaments into small pieces (being careful not to miss any bone fragments and to use only those pieces that can be easily cut with the knife) and mix with minced garlic. Alternatively, take the larger pieces and put with cloves into a food processor and process until well incorporated and a ball of lumpy paste is present in the food processor.
• Place the sliced eggs neatly in the bottom of a rectangular glass or enameled baking dish.
• Over the eggs, evenly distribute the meat/garlic mixture.
• Over this, pour the broth including the onions and carrots. Depth of the broth should be no less than one inch though an inch and a half is ideal.
• Allow mixture to cool on the counter or stove top briefly and then place on a shelf in refrigerator to sit, undisturbed, until the mixture solidifies. Any fat coming to the top of the mixture may be removed by skimming with the edge of a knife after mixture gels firmly.
• Following solification, the mixture should be cut into squares. It is served cold as an appetizer or as a cool snack. Garnish with a slice of lemon wedge which may be squeezed over the aspic for additional flavor.