After Father’s Day (heavy on the meat), I want a dairy dinner. These pierogies! One of my favorite meals. POTATO CHEESE PIEROGIS
FILLING:
3 cups mashed potatoes
2 tablespoons butter
1 large onion, chopped
1 cup farmer cheese
salt and black pepper to taste
Place the potatoes in a bowl. Heat the butter in a sauté pan over medium heat. When the butter melts, add the onion and cook, stirring occasionally, for 12-15 minutes or until soft and golden. Add to the potatoes. Add the farmer cheese, salt and pepper and mix well. Set aside to cool. Use about one tablespoon filling for each pierogi. DOUGH: 3-1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup butter, cut into chunks
1/2 cup water, approximately
1 cup dairy sour cream Place the flour and salt in a bowl. Add the butter and work it into the dough until crumbly. Add 1/2 cup of water and the sour cream and mix the dough until it is soft and well blended. If it seems too dry, add more water. (Or use a food processor.) Let the dough rest at least 30 minutes. Roll portions of dough on a floured surface to 1/8-inch thick and cut out circles with a 3-inch cookie cutter. To fill the pierogis: place filling in the center of each circle. Fold the circle in half, pinching the edges to seal. Heat 1 tablespoon butter plus 1 tablespoon vegetable oil in a sauté pan over medium heat. When the butter melts, add some of the pierogis (do not crowd the pan) and cook 3-4 minutes on the flat side, or until golden brown on the bottom, then turn them over and cook another 2-3 minutes or until golden. Repeat. Serve with sour cream. Makes about 4 dozen #pierogies #cheesepierogi #potatopierogies
#dairydinner
Spinach Pie
Every Hanukkah in our family, we retell the story of Judith, who played a major role in the Maccabees’ victory some 2000 years ago. According to the story, Judith visited Holofernes, a general in the enemy camp; he fell in love with her and asked her to dine with him.
During the meal Judith gave him great quantities of cheese, which made him very thirsty! To quench his thirst he drank so much wine that he fell asleep and Judith cut off his head with his own sword.
Thus was she able to get word to the Maccabees about the best time to strike.
Note: there are dozens of artworks depicting the event, including this well-known painting which hangs in the Uffizi gallery.
Since that fateful victory we have been making merry every year with an 8 day Hanukkah celebration.
Our celebrations are known to include latkes!
But did you know that the first “traditional” Hanukkah ingredient was cheese!
And that’s because of Judith.
Long ago it was Cheese Latkes that Jewish cooks prepared for Hanukkah.
But so many people couldn’t afford cheese so they substituted potato. Not bad, that.
Still. I always serve something made with cheese, every Hanukkah.
This year, how about this Cheese-loaded Spinach Pie to to remember the brave, intrepid Judith?
Cheese Loaded Spinach PIE
1 tablespoon butter
1/4 cup chopped red onion
6 ounces fresh spinach
1 partially baked 9-inch pie crust
3-4 ounces grated Swiss cheese
4 large eggs
2 cups half and half cream
salt and pepper to taste
Preheat the oven to 375 degrees. Heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the red onion and cook for 1-2 minutes to soften it slightly. Add the spinach and cook for another 2-3 minutes or until the spinach is completely wilted. If there is liquid in the pan, continue to cook until the spinach is dry (alternatively, place in a strainer and press out the excess liquid). Place the spinach inside the partially baked pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.
Makes 6-8 servings