Ok...so I've been watching a lot of Gossip Girl lately (I don't want to talk about it) and I've pretty much fallen in love with Dan Humphrey (conveniently played by the very attractive Penn Badgley). ANYWAYS! Dan eats a lot of pierogi's so I was thinking...well...you know...
RECIPE:
The dough:
2.5 cups of flour
1 tsp salt
1 egg
2 tbs sour cream
1/2 cup warm water
I sifted the flour and then just added the ingredients to a bowl and mixed it with my hands. Eventually I added more of everything because I wanted to have enough dough to make two kinds of pierogis. This batch made me about 30 pierogies. When the dough is mixed knead it a few times and cover it. Let it sit for 30 minutes. YOUR DOUGH WILL BE STICKY! THIS IS A GOOD THING! YOU WILL NEED TO ROLL IT OUT ON FLOUR OR IT WILL STICK TO YOUR SURFACES!
While dough is relaxing, start on your fillings!
Meat&Potato filling (will make any man happy)
5 potatoes
1 polish sausage
2 shallots
butter
mince your shallots and let them turn translucent in the butter in a frying pan. Cut the polish sausage into little cubes and let brown with shallots and butter. Peel, dice, and boil potatoes, then mash WITHOUT adding liquid. When meat mixture is done browning, add potatoes and take off heat. ADD SALT AND PEPPER!!!
Sauerkraut filling (for those of us with a sophisticated palate)
1 jar of sauerkraut
1 onion
1 tbs sugar
butter
brown and dice your onion in the butter in a frying pan. Rinse your sauerkraut until it has the right amount of twang to it, but leave a little more than you might want you will want to taste SOMETHING! When onion is translucent add the rinsed sauerkraut and sugar to the pan, let it fry until brown.
TO FORM THE PIEROGI:
roll out dough until it is 1/16 of an inch thick. Yes, the thickness is important if you want it to cook right. Cut your pierogi circles so they are 3.5-4 inches in diameter (I used a cup).
Place a little filling on each circle. Dip your finger in cold water and run it along 1/2 of the edge of the pierogi. Fold it together and pinch the edges MAKE SURE THAT THEY ARE COMPLETELY CLOSED AND NO FILLING IS STICKING OUT. This would result in you losing the filling. (sad face). If you are worried that the pierogi might not be thick enough, just dip it in the flour, it will survive.
Place pierogi's into boiling water for 12 minutes to let them cook, stirring every 5 minutes. When they come out they will be a little rubbery. If you like them with this texture, go right ahead and eat!
IF NOT...
I deep fried mine (hey I'm American, after all)
Pour some vegetable oil into a pot and let it boil. When it gets to be about 350 degrees drop them in and let them sit for 20-40 seconds or until crispy golden brown. This gives the pierogi a nice crunch texture.
Wednesday, January 11, 2012
Tuesday, November 8, 2011
The best food I've ever eaten
Since I moved out, my mother and I have a standing lunch date. Every Monday we get together and eat something delicious and today we made the best thing I've ever eaten in my life.
We cooked and enjoyed sangria and would'nt you know, the result was AMAZING. Never before have I had something so succulent and delicious. I'm telling you now, if you eat this you will feel like you do after a very satisfying night in the bedroom.
Start with Caprese Salad
Cook time: 5 Minutes
Yield: 2 servings
20 cherry tomatoes (varying colors)
2 tablespoons extra virgin olive oil
1 cup of buffalo mozzarella (packed in water)
1 sprig fresh thyme
1 sprig fresh oregano
salt & fresh cracked pepper to taste
2 large leaves of basil (for garnish)
1 pinch Fleur de Sel (for finishing)
Add olive oil to a nonstick sauté pan and turn the burner to medium high.
Once oil is hot, add the tomatoes, thyme and oregano. Cook to blister the tomatoes, stirring often until the skin of the tomato is loosened and the tomato is softened (about two minutes.)
Slice cold buffalo mozzarella into thin slices and salt and pepper them. Arrange the mozzarella on a plate with basil leaves.
Top the seasoned mozzarella with the warm blistered tomatoes and herbs.
Garnish with salt and pepper and another a drizzle of olive oil, of course!
Next eat the most delicious meatballs ever
Cook time: 25 Minutes
Yield: 8 meatballs
1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls
Drop the meatballs into Fabio's tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Let rest for 5 minutes before serving.
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!
Here is the recipe for the tomato sauce:
Cook time: 10 Minutes
Yield: 2 Cups of Sauce
INGREDIENTS
6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:
Smash 6 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook until the oil turns red. This will tell you the sauce is done!
I cannot overemphasize how delicious this meal was.
We cooked and enjoyed sangria and would'nt you know, the result was AMAZING. Never before have I had something so succulent and delicious. I'm telling you now, if you eat this you will feel like you do after a very satisfying night in the bedroom.
Start with Caprese Salad
Cook time: 5 Minutes
Yield: 2 servings
20 cherry tomatoes (varying colors)
2 tablespoons extra virgin olive oil
1 cup of buffalo mozzarella (packed in water)
1 sprig fresh thyme
1 sprig fresh oregano
salt & fresh cracked pepper to taste
2 large leaves of basil (for garnish)
1 pinch Fleur de Sel (for finishing)
Add olive oil to a nonstick sauté pan and turn the burner to medium high.
Once oil is hot, add the tomatoes, thyme and oregano. Cook to blister the tomatoes, stirring often until the skin of the tomato is loosened and the tomato is softened (about two minutes.)
Slice cold buffalo mozzarella into thin slices and salt and pepper them. Arrange the mozzarella on a plate with basil leaves.
Top the seasoned mozzarella with the warm blistered tomatoes and herbs.
Garnish with salt and pepper and another a drizzle of olive oil, of course!
Next eat the most delicious meatballs ever
Cook time: 25 Minutes
Yield: 8 meatballs
1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls
Drop the meatballs into Fabio's tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Let rest for 5 minutes before serving.
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!
Here is the recipe for the tomato sauce:
Cook time: 10 Minutes
Yield: 2 Cups of Sauce
INGREDIENTS
6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:
Smash 6 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook until the oil turns red. This will tell you the sauce is done!
I cannot overemphasize how delicious this meal was.
Saturday, November 5, 2011
Kates Simple Sugar Free Apple Pie
Oh man does my husband love apple pie! Cherry pie, forget about it, but apple, YES. The only downfall to this delicious pie addiction is that my husband is diabetic. (insert sad depressed face) TRA-LA-LA-LA!WONDERFUL BAKING WIFE TO THE RESCUE!
4-5 Large red apples (I like Fuji)
Box of pillsbury pie crusts (If you want to get fancy and make your own crusts then more power to you!)
1 cup splenda
1/4 cup flour
dash of salt
1 tsp cinnamon
2 tbl butter
peel and slice apples into bite size pieces and place into mixing bowl. add splenda, flour, salt, and cinnamon to mixing bowl. mix all ingredients by hand (obviously you should take off any jewelry for this part)
Roll your pie crust into the pie pan and leave enough room to
Before putting in apple filling take fork and lightly tap the dough that is in the pie pan with the spokes of the fork. This is to allow for even baking, but if you forget, don't panic, it's not COMPLETELY necessary.
Add ingredients from bowl and cover with second pie crust. fold the pie crusts together at the edges.
Now is the time when you get to get fancy! Use the top of the pie to create designs, you need to make sure that your pie is ventilated, so at the very least cut some slits into the top.
Bake at 350 for 1 hour...I like to serve with vanilla ice cream to a happy crowd!
Monday, June 27, 2011
Kate's Polish Potato Salad
I was in the mood for some ethnic food, and I wanted to make something that might satisfy my VERY picky husband. Polish potato salad sounded great!
2 Polish sausages
1/2 can chicken broth
1 celery stock
1/2 medium size red onion
3 tblspn mustard
2 tblspn butter
1/3 cup white wine vinegar
8 red potato's
Boil potatoes, cool, peel, chop into bite size pieces, set aside. Mix polish sausages, broth, thinly sliced celery, thinly sliced onion, butter, mustard, and vinegar together in a deep pan. When mixture begins to boil add potatoes and cover. Let simmer until broth and vinegar has been absorbed. Serve to a happy crowd.
Thursday, May 26, 2011
15 Second Pasta Salad
Ok, so it doesn't take 15 seconds to make, but my requirements for food after a LONG day at work include: fast, easy and yummy. Lucky for me I'm good at expirimenting with food and also lucky for me it usually turns out edible!
1 can tuna fish
1 can chickpeas
1 can peas
1 can olives
pasta shells
italian dressing
salt & pepper to taste
boil your shells, drain and rinse with COLD water. Add chopped up tuna, olives, peas, chickpeas and toss with dressing. Quick, easy, filling, and delicious!
1 can tuna fish
1 can chickpeas
1 can peas
1 can olives
pasta shells
italian dressing
salt & pepper to taste
boil your shells, drain and rinse with COLD water. Add chopped up tuna, olives, peas, chickpeas and toss with dressing. Quick, easy, filling, and delicious!
Monday, March 21, 2011
Homemade Stroganoff
This recipe came from a MAD craving for stroganoff, but I didn't have any hamburger helper. I decided it was time to invent a new stroganoff recipe! And suprise, suprise it turned out awesome! Eric even had seconds, and he doesn't even like stroganoff! I declare that a PURE SUCCESS.
1 can beef broth (the broth makes it saltier, if you use gravy it will taste much more mild)
1 can cream of mushroom soup
1/4 yellow onion
1 lb meat
1/2 lb egg noodles
flour to thicken
milk
salt & pepper to taste
brown your beef in a 3-4 inch deep skillet. When meat is browned add cream of mushroom soup, beef broth or gravy, chopped onion, egg noodles, and salt and pepper to let it boil. If your noodles are not dovered add milk until the noodles are completely covered. Let boil according to length of time indicated on the noodle package. Add flour to thicken if it gets too soupy. Serve hot to a happy crowd.
1 can beef broth (the broth makes it saltier, if you use gravy it will taste much more mild)
1 can cream of mushroom soup
1/4 yellow onion
1 lb meat
1/2 lb egg noodles
flour to thicken
milk
salt & pepper to taste
brown your beef in a 3-4 inch deep skillet. When meat is browned add cream of mushroom soup, beef broth or gravy, chopped onion, egg noodles, and salt and pepper to let it boil. If your noodles are not dovered add milk until the noodles are completely covered. Let boil according to length of time indicated on the noodle package. Add flour to thicken if it gets too soupy. Serve hot to a happy crowd.
Friday, February 18, 2011
Kate's taters (boil 'em, mash 'em, stick 'em in a stew)
I had been at work when one of my coworkers started singing the boil 'em, mash 'em, stick 'em in a stew song from the lord of the rings and I decided I was going to have potatos for dinner! Let the cooking commence!
4 large idaho potatos, peeled, chopped into 1 inch squares
1.5 cups milk
1 stick of butter
2 chicken breasts
1 can chicken broth
1 clove of garlic
1/2 cup flour
salt and pepper to taste
peel and chop potatos, place in boiling water and let them boil for about 15 minutes. Drain potatoes and start mashing (I use a hand masher, I like the clumps). Add milk, butter, chopped up garlic, and salt and pepper to taste. While you are mashing start your chicken breasts in a small pan. Let them brown and cut them into bite size pieces. When the potatos are mashed and the chicken is done, stir them into one pot together.
Pour the chicken broth into the same pan you used for browning the chicken, this will allow you to utilize any juices left behind. Add flour to thicken the broth, using salt and pepper to taste. When you have your gravy the right consistency (I like mine so that it is cloudy, but not too thick) turn off your heart and serve it up with a smile!
4 large idaho potatos, peeled, chopped into 1 inch squares
1.5 cups milk
1 stick of butter
2 chicken breasts
1 can chicken broth
1 clove of garlic
1/2 cup flour
salt and pepper to taste
peel and chop potatos, place in boiling water and let them boil for about 15 minutes. Drain potatoes and start mashing (I use a hand masher, I like the clumps). Add milk, butter, chopped up garlic, and salt and pepper to taste. While you are mashing start your chicken breasts in a small pan. Let them brown and cut them into bite size pieces. When the potatos are mashed and the chicken is done, stir them into one pot together.
Pour the chicken broth into the same pan you used for browning the chicken, this will allow you to utilize any juices left behind. Add flour to thicken the broth, using salt and pepper to taste. When you have your gravy the right consistency (I like mine so that it is cloudy, but not too thick) turn off your heart and serve it up with a smile!
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