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
Meat Kreplach
Although it is an Ashkenazic tradition to eat filled kreplach on Simchat Torah, I don’t need any reason to eat kreplach. It’s one of my favorite foods of all time.
Meat Kreplach
dough:
2 cups all-purpose flour
3/4 teaspoon salt
3 large eggs, beaten
2-3 tablespoons cold water, approximately
chicken soup or a saute pan and vegetable oil
Place the flour, salt and eggs in a food processor. Process, gradually adding just enough water for a ball of dough to form. Wrap the dough in plastic wrap and let rest for at least one hour. Roll the dough, a portion at a time, on a floured surface until the dough is very thin (less than 1/8-inch). Cut dough into 2-1/2 to 3-inch squares. Place one heaping teaspoon of filling in the center of each square. Fold the dough over the filling to make a triangle. Pinch the dough together to seal the edges (if necessary wet two edges of the square before folding). Bring a large pot of water to a boil. Add the kreplach about a dozen at a time, lower the heat to a simmer and cook for about 15 minutes, or until they are tender. To serve, place the cooked kreplach in chicken soup and cook for 4-5 minutes. You may also fry the kreplach (on one side until golden brown) in vegetable oil.
filling:
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium clove garlic, finely chopped (optional)
12 ounces chopped, cooked beef
1 large egg
1 teaspoon paprika
salt and freshly ground black pepper to taste
Heat the vegetable oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 2-3 minutes, or until the vegetables have softened. Place the meat in a bowl. Add the softened onion (and garlic), egg, paprika and salt and pepper to taste. Mix thoroughly.
Potato and Cheese Kreplach
If I knew that the world was going to end or that it was my last day on earth, I would want potato-and-cheese kreplach with sour cream for dinner before I go.
For me, this simple, rustic, peasant dish is the ultimate.
I hadn’t had any for ages and ages and then, one day Ed and I were in Bratislava, Slovakia, perusing the menu at Houdini, a small restaurant conveniently located in our hotel.
They had potato-cheese pierogi!
Oh my.
There was no question about what I would order for dinner. I don’t even remember what else I could have chosen.
All I know is that the pierogies — the best I had ever eaten — came laden with sour cream and topped with chopped fresh chives.
I would go back to Bratislava just to have some more.
And I have been fantasizing about those things ever since.
However, because a trip to Slovakia is not in my immediate future, I decided to make some at home, but I made them kreplach shape in celebration of Purim, when it is customary to eat triangular shaped foods. These would be just perfect whether you make triangles or half moons.
If you’d like to make some, follow the recipe and look at the photos to see how the triangles are cut, filled and folded.
This is truly good food. Last day on earth worthy.
Potato Cheese Kreplach
FillinG:
3 large Yukon Gold potatoes (about one pound), peeled, cut into chunks (about 3 cups mashed potatoes)
2 tablespoons butter
1 large onion, chopped
1 cup farmer cheese
salt and freshly ground black pepper to taste
Place the potato chunks in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes or until the potatoes are tender. Drain the potatoes and spoon into a bowl. While the potatoes are cooking, heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onions and cook, stirring occasionally, for 12-15 minutes or until soft and golden brown. Add the onions to the potatoes. Add the farmer cheese, sprinkle with salt and pepper and mix the ingredients until well blended. Set aside to cool before filling the dough.
DougH:
3-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup butter, cut into chunks
2/3 cup water, approximately
1 cup dairy sour cream
Place the flour and salt in a large bowl. Add the butter and work it into the dough until the mixture is crumbly. Add 1/2 cup of the water and the sour cream and mix the dough until it is smooth, soft and well blended. If the dough seems too dry, add more water. (You can do this in a food processor.) Let the dough rest for at least 30 minutes. Using portions of the dough, roll the dough on a floured surface to 1/8-inch thick. Cut the dough into 3-3-1/2” squares. Place about one tablespoon of the filling onto each square. Slightly wet 2 sides of the square along the border. Fold the dough over the filling to make a triangle, pressing down onto the moist strips to seal the dough. Use the back of a fork to press the edges. Bring a large pot of water to a boil. Add the filled kreplach, 8-10 at a time, and simmer for about 15 minutes or until they are tender. Remove the kreplach with a slotted spoon and set aside; repeat.
Serve with sour cream and chopped chives or scallion tops.
Makes about 30