>>>
>>> THIS
>>> THIS IS "NEW DAY NORTHWEST". HERE'S MARGARET LARSON.
>> WE ARE GETTING A FILIPINO
TWIST ON A RUSSIAN CULINARY
CLASSIC, HERE TO SHOW IS HER
RECIPE FROM A SIDE OF PIROSHKI
ON THIRD, PLEASE WELCOME CHEF
ALYSSA ANDERSON. SO WHAT IS A
PIROSHKI IN CASE ANYBODY
DOESN'T KNOW?
DOESN'T KNOW? >> SO PIROSHKI ARE FOR ALL
AMERICANS OUT THERE -- THEY ARE
LIKE RUSSIAN HOT POCKETS,
LICHEN EMPANADA.
LICHEN EMPANADA. TASTE LIKE AN EMPANADA.
>> ARE THEY NORMALLY FILLED
WITH MEAT?
WITH MEAT? >> ENDLESS OPTIONS WITH
VEGETABLES, MEATS AND USUALLY
CABBAGE AND POTATOES IS THE
TRADITIONAL RUSSIAN WAY.
>> BUT YOU'VE GONE A DIFFERENT
WAY WITH A TWIST SO LET'S START
COOKING.
COOKING.
COOKING. >> I AM MAKING THE FILIPINO
PIROSHKI . I'M GOING TO ADD
SOME ONIONS --
>> YOU HAVE A WHOPPING LOAD OF
GARLIC THERE.
GARLIC THERE. >> YES, YOU SHOULD NOT KISS
ANYBODY AFTER THIS.
>> I WILL HOLD ONTO THIS FOR
YOU.
YOU.
YOU. DID
YOU. DID YOU PUT OIL IN THE PAN?
>> YES.
>> YES.
>> YES. >> THAT GARLIC SMELLS SO GOOD.
SUPER FRESH.
SUPER FRESH. AND YOU HAVE ALL KINDS OF
SAUCES.
SAUCES.
SAUCES. WHAT ELSE IS GOING IN HERE?
>> WE WILL HAVE SOY SAUCE,
OYSTER SAUCE AND HOISIN SAUCE
SO IT IS VERY ASIAN.
>> IT'S A LITTLE BIT SPICY?
>> IT'S MORE ON THE SWEETER
SIDE.
SIDE.
SIDE. >>
SIDE. >> VERY GOOD.
WHAT KIND OF MEAT ARE USING
TODAY?
TODAY?
TODAY? >>
TODAY? >> YOU CAN USE ANY BEEF USED
FOR STEWING, THEY HOLD UP BETTER
. WE WILL WAIT UNTIL THE SOFFIT
UP ACTUALLY -- THEY SOFTEN UP,
ACTUALLY.
ACTUALLY.
ACTUALLY. >> WHILE YOU ARE STIRRING THAT,
I WANT PEOPLE TO GET A GANDER
OF WHAT'S GOING ON OVER HERE.
YOU'VE BROUGHT SOME BEAUTIFUL
THINGS.
THINGS.
THINGS. WHAT ELSE DO YOU HAVE AT THE
RESTAURANT?
RESTAURANT? THIS LOOKS LIKE CHOCOLATE
PINECONES.
PINECONES. >> THIS IS OUR MEXICAN HOT
CHOCOLATE MOUSSE KICKS AND THIS
IS THE DOSE A DELAY CHECK WITH
TEQUILA -- DULCE DE LECHE WITH
TEQUILA.
TEQUILA.
TEQUILA. >> THAT'S ALL I NEEDED TO HEAR.
HAVE A GOOD DAY EVERYBODY.
>> AND THE ROSE?
>> IT'S ROSE MOUSSE CAKE.
>> OKAY.
>> OKAY.
>> OKAY. >> AND INSIDE IS LIKE CHEESE
AND RASPBERRY JELLY.
>> YUM.
>> YUM.
>> YUM. THESE BABIES OVER HERE?
>> THOSE ARE MOUSSE CAKES WITH
A SEA SALT MOUSSE INSIDE AND
PASSIONFRUIT, GUAVA -- >>
DOESN'T THAT ALL SOUND
DELICIOUS?
DELICIOUS? AND HOW ABOUT THESE?
THESE ARE SO PRETTY.
>> THOSE ARE SMOKED SALMON
PIROSHKIS .
PIROSHKIS . >> AND YOU CAN EASILY TELL
BECAUSE THEY LOOK LIKE LITTLE
FISH. DO YOU USUALLY PUT THE
DECORATIONS ON TOP OF OTHER
PIROSHKIS LIKE THAT ?
>> YES.
>> YES.
>> YES. >> AND YOU HAVE A POTATO ITEM
HERE?
HERE?
HERE? >>
HERE? >> THEY ARE RUSSIAN DUMPLINGS
AND THEY ARE VERY POPULAR.
>> SO NOW WE HAVE THE ONIONS
AND GARLIC COOKING AND THE MEAT
GOES IN.
GOES IN.
GOES IN. HAS IT BEEN SEASONED AT ALL?
>> WE HAD SALT AND PEPPER TO IT
-- ADD SALT AND PEPPER TO IT.
>> OKAY.
>> OKAY.
>> OKAY. WE WILL TRY THIS AT HOME.
DID YOU USE YOUR OWN DOUGH
RECIPE OR ARE YOU USING DOUGH
FROM THE STORE?
>> I'M USING DOUGH FROM THE
BAKERY, BUT YOU CAN USE ANY
DOUGH THAT YOU HAVE. JUST USE
YOUR FAVORITE YEAST RECIPE.
>> SO SAME AS LIKE A PIE CRUST?
>> MORE LIKE A BRIOCHE, VERY
BUTTERY AND FLUFFY.
>> SO FOR TIME PURPOSES I WILL
STIR THAT AND YOU SHOW US HOW
TO PUT A PIROSHKI TOGETHER
WITH THE MEAT YOU ARE READY
HAVE DONE.
HAVE DONE. >> THIS IS WHAT IT WILL LOOK
LIKE -- >> MEAT YOU ALREADY
HAVE DONE.
HAVE DONE. >> THIS IS WHAT IT WILL LOOK
LIKE.
LIKE.
LIKE. >>
LIKE. >> HOW DID YOU START THIS?
>> I BOUGHT THE BAKERY ABOUT
TWO YEARS AGO AND THEY WERE ALL
RUSSIAN AND REMINDED ME OF MY
OWN GRANDMOTHER AND THE
PIROSHKIS THEMSELVES REMINDED
ME OF FILIPINO EMPANADAS AND I
WAS LIKE YES, I CAN DO THIS.
>> IT SORT OF TURNS OUT A LOT
OF GLOBAL CUISINE IS JUST A
TWIST ON WHAT SOMEBODY ELSE HAS
DONE SO YOU CAN ENJOY IT AND
MAKE IT YOUR OWN.
SO YOU MAKE THIS HOW BIG?
MAYBE SIX INCHES ACROSS?
>> YES, MAKE SURE TO HAVE
ENOUGH SPACE FOR YOUR FEELING.
>> I ALWAYS PUT TOO MUCH
BILLING AND THERE.
AND THEN IT COMES OUT WHEN I'M
TRYING -- FILLING IN THERE AND
THEN IT COMES OUT WHEN I'M
TRYING TO PUT IT TOGETHER.
>> YOU WANT TO MAKE SURE THIS
IS ABOUT FOUR OUNCES.
>> THAT'S A GOOD THING TO KNOW.
WHIPS -- HOOPS. I WAS SO BUSY
LOOKING AT YOU I JUST THREW THE
MEAT OUT ONTO THE STOVETOP.
OOPS.
OOPS.
OOPS. >>
OOPS. >> I WILL MAKE THIS INTO A
TRIANGLE SHAPE NOW STARTING
LIKE THIS.
LIKE THIS. FOLD THESE CAREFULLY UNDER YOUR
INDEX FINGER, AND YOU HAVE TO
MAKE SURE YOU PINCH THEM
BECAUSE THEY ARE JUST GOING TO
OPEN UP.
OPEN UP.
OPEN UP. >> ONCE YOU HAVE THEM CLOSED
UP, DO YOU BRUSH THEM WITH
ANYTHING?
ANYTHING?
ANYTHING? >> I BRUSH THEM WITH EGG WASH
AND THAT GETS THEM SHINY AND
GOLDEN LIKE THIS.
>> HOW LONG DID THEY GO IN THE
OVEN?
OVEN?
OVEN? >>
OVEN? >> 350 DEGREES FOR 20 TO 30
MINUTES.
MINUTES.
MINUTES. >> AS YOU MENTIONED, YOU CAN
PUT ANYTHING YOU WANT AND THERE.
IF YOU WERE PUTTING IN
VEGETABLES OR CABBAGE WOULD YOU
COOK IT A LITTLE BIT OR PUT
THEM IN RAW?
>> FOR CABBAGE, WE PRETTY MUCH
MAKE OUR OWN SAUERKRAUT IN-
STORE, SO WE FIND THAT GIVES A
BETTER TEXTURE.
BETTER TEXTURE. >> WHAT ABOUT VEGGIES?
>> FOR VEGGIES, LIKE WE USE
POTATOES AND WE MAKE SURE WE
BOIL THEM FIRST AND THEN CUT
THEM UP AND PUT THEM INTO OUR
PIROSHKIS .
PIROSHKIS . >> ARE THEY FULLY COOKED AT
THAT POINT?
THAT POINT? >> WE MAKE SURE THEY ARE FULLY
COOKED.
COOKED.
COOKED. >> I AM STILL WORKING ON THIS
MEAT BUT WE CAN SEE HOW IT GOES
TOGETHER AND SO JUST TWISTING
THEM AROUND IS THE IMPORTANT
THING.
THING.
THING. I
THING. I DIDN'T THINK YOU WOULD BE
ABLE TO GET ALL THAT FILLING IN
THERE BUT YOU DID GREAT AND
THEN THEY COME OUT LOOKING LIKE
THIS.
THIS.
THIS. THE
THIS. THE THING IS, THESE ARE GREAT
HOT BUT ALSO GOOD AT ROOM
TEMPERATURE SO IT'S A GREAT
THING TO TAKE WITH YOU IN THE
CAR.
CAR.
CAR. >>
CAR. >> GOING TO THE AIRPLANE,
PEOPLE CAN JUST TAKE THESE WITH
THEM.
THEM.
THEM. >>
THEM. >> CAN I BREAK THIS OPEN TO SEE
WHAT IT LOOKS LIKE?
LOOK AT THAT, YOU GUYS.
CAN YOU SEE?
THAT LOOKS PRETTY YUMMY.
THERE'S A GOOD CHANCE I'M GOING
TO HAVE A BITE OF THAT IN JUST
A MINUTE.
A MINUTE.
A MINUTE. WHAT'S YOUR FAVORITE KIND?
>> THAT'S MY FAVORITE KIND. WE
ALSO HAVE THE SMOKED SALMON AND
THE BEEF AND CABBAGE.
>> WHAT ABOUT YOUR FAVORITE
DESSERT?
DESSERT?
DESSERT? >> I WOULD GO FOR THE CREME
FRAICHE MOUSSE.
FRAICHE MOUSSE. >> WE HAVE SHARED ALYSSA'S
PIROSHKI WEBSITE -- RECIPE ON
OUR WEBSITE SO CHECK THAT OUT.
IT SMELLS SO GOOD.
>>> UP NEXT WE MEET THE
ATHLETIC DIRECTOR FROM UW
PAYING NO -- SPECIAL ATTENTION
TO MENTAL HEALTH.
WE'LL BE RIGHT BACK.
>> THIS NEW DAY COOKING SEGMENT
BROUGHT TO YOU BY