Sunday, March 3, 2013

Sundays - Cooking experiments

Lately, on Sundays, we seem to be chefs. Cooking experiments often happen. Mostly because we do not want to have to go to the store, so there have been many "make do with what you've got" meals that have turned out utterly spectacularly. The pot roast, made from old... everything:

Homemade cheese crackers, homemade matzah, we've really enjoyed the process as a family, of cooking somthing delicious and then devouring it together.

Tonight, thanks to a leftover potato, and some flour... Pierogies. They were amazing, and Mira even ate them. She is, in fact, an hour and 15 minutes later, still eating dinner:

Pierogies, Gangam style (hence the chopsticks)

And if, like me, you are interested in a good but simple pierogie recipe... try this:

Pierogi Recipe
adapted from: 

Filling: 1 small onion, chopped
olive oil
2 small cloves of garlic.
Sautee until soft, add some white wine to sautee if desired
1 large potatoes, peeled and cut into chunks
Boil potatoes until tender, about 20 minutes
1 tablespoons butter, for the mashed potatoes
1/4 cup milk
Puree (in food processor) onion mixture, potatoes, milk, and butter.
Stir in a handful of shredded cheese.

1 egg
1/8 cup water
1 tablespoon sour cream or plain yogurt
1.5 cups all-purpose flour, plus some extra for the board and to adjust dough as needed
Milk or water, as needed to moisten
Combine dough ingredients, knead to produce elasticity, cover with plastic wrap and let rest for 30 mins.

Create dough rounds with a floured surface and rolling pin (ala gyoza) Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.

The final step is to melt the butter in a large fry pan and saute the optional garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.


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