I like to bake. But I don't have a sweet tooth. I like to on-line shop. But I'm too impatient for the order to arrive. I like mysteries. But I (sometimes) flip to the end, you know, just to have an inkling of what to expect. And I like Ukrainian food. Um. That's it. I just like it. I like everything about it. The no-frills, no pretense about it. The memories it brings up of my grandmothers. The copious amounts of sour cream used.
But I'm not going to blue sky you here. Ukrainian food is about alot of work. It's a great way to spend a rainy day with, let's say, Sex and the City on. You can probably get through an entire season of Carrie/Big/Aidan angst while making one dish. (Honestly. Was there ever any doubt that it was going to be Big?!?) Don't get me wrong. The work takes time but the amounts you make are staggering. If you don't want to go it alone, you can always choose to enlist help. Team up. Gossip. Then divvy up the goods. Either way, it's all good.
Best rainy-day Ukrainian food? Peirogies, of course! Potato ones to be exact. If you're being good, then stick with the low-fat sour cream. If you're having one of those days, then load them up with the real stuff, and spoon on some carmelized onions and crispy bits of bacon. You can always get on that Bosu ball and work out tomorrow...
Potato Pierogi
Making the dough
Rolling it out...
Cutting out the dough...
Little balls of potato
Forming the perogies...
Assembly...
All buttered up...
Dough (adapted from Martha Stewart)
Usually I made my dough the way my mother taught me (in large bowl dump in flour, add warm water and melted butter, stir until all the flour is incorporated, then begin to knead dough; add more flour if necessary.) But this time I thought I'd try something different. So I found this recipe, and it worked out just fine. The dough, once boiled, was a little tougher than what I'm used to, but there's less chance of it sticking and tearing.
1 large egg
2 tbsp sour cream
1 cup milk
1 cup water
4 1/2 - 5 cups all-purpose flour
1. In a medium bowl, whisk egg. Add sour cream and whisk until smooth. Add milk and 1 cup water, whisk until combined. Slowly add about 3 cups flour and stir with a wooden spoon to combine.
Usually I made my dough the way my mother taught me (in large bowl dump in flour, add warm water and melted butter, stir until all the flour is incorporated, then begin to knead dough; add more flour if necessary.) But this time I thought I'd try something different. So I found this recipe, and it worked out just fine. The dough, once boiled, was a little tougher than what I'm used to, but there's less chance of it sticking and tearing.
1 large egg
2 tbsp sour cream
1 cup milk
1 cup water
4 1/2 - 5 cups all-purpose flour
1. In a medium bowl, whisk egg. Add sour cream and whisk until smooth. Add milk and 1 cup water, whisk until combined. Slowly add about 3 cups flour and stir with a wooden spoon to combine.
2. Turn dough onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
Filling
This is a guesstimate. I apologize for this in advance. But it's sort of the way that recipes get passed down.
5 lbs Idaho potatoes (use russet potatoes that retain little water)
1 container pressed cottage cheese (not the regular lumpy kind)
1 large onion
salt and pepper, to taste
1. Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher.
2. Cut onion into small dice. Swirl oil in pan, add onion once hot and let it brown to a golden color. (I would lower the heat, stir them around often, and let them caramelize.).
3. Add the onion and the cheese to the potato mixture, and continue to mash until well incorporated. Season with salt and pepper to taste.
2. Cut onion into small dice. Swirl oil in pan, add onion once hot and let it brown to a golden color. (I would lower the heat, stir them around often, and let them caramelize.).
3. Add the onion and the cheese to the potato mixture, and continue to mash until well incorporated. Season with salt and pepper to taste.
1. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
2. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
3. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute flour on it to prevent sticking.
4. Place pierogi in boiling water in batches (about 12 at a time, depending on the size of your pot) I always keep count because sometimes you can miss one in there. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. 3. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute flour on it to prevent sticking.
5. Meanwhile, drizzle platter with remaining melted butter. Remove pierogi from pot, let drain in colander and then transfer to platter to prevent sticking. Serve immediately.
Smachnoho!!! (Bon Appetit!)
1 comment:
Smachnoho indeed!!!!
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