This post will be in Italics now, for some reason, it won't switch off after I edited the recipe :( but anyway
Yesterday was Thanksgiving for us. We made homemade pierogi's which were absolutely delicious and will be a tradition for us now. We also made ham, and green bean casserole. The ham had a clove, and honey glaze to it, which we made at home as well. The green bean casserole was a little different and new for both of us. We forgot the cream of mushroom soup, and the commissary was closed yesterday so we searched online for a good cream soup and made our own version. We put celery in it, to give it a little crunch. It went over very well, especially since 3/5 people there didn't like mushrooms. So good thing we forgot the cream of mushroom soup. We had a very good dinner, and it was nice to spend it with other people. Though we both miss our families and the loud day that we're used to. It was a very good time, and I'm glad we went. Especially since we didn't make any pumpkin pie!
Our household good's came in the 22nd. Our house is almost done, as soon as we finish putting everything away we'll post a video for everyone to see. It is so nice to sit on our own furniture!
Today we're going into Ebisu/Tokyo for the Mogwai concert. We'll be bringing earplugs and i'll hopefully have my insides mush by the end of the concert. We've passed up about 5 or 6 other concerts because of price, but we can't pass up Mogwai, even if we're spending more than double what we would in the states, it'll be worth it to see them in Tokyo. which reminds me, I need to look up concert etiquette so I don't offend someone, and maybe a few good sayings we could use to communicate.
We had to break out our jackets yesterday. It got down to 40 degrees last night.
Here's a recipe for our pierogi's. If you make them, let us know how it turned out. We LOVED ours. You should yield more filling than dough, I know we did. The filling is also good with Ritz crackers.
For the dough:
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water
For the filling:
1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme (we used rosemary)
1 cup Feta cheese (we just buy the block)
Kosher salt and freshly ground pepper to taste
For the dough:
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water
For the filling:
1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
3/4 to 1 cup grated dry farmer's cheese
Kosher salt and freshly ground pepper to taste
For the finished dish:
1/2 stick butter, cut into 1 tablespoon portions
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water
For the filling:
1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
3/4 to 1 cup grated dry farmer's cheese
Kosher salt and freshly ground pepper to taste
For the finished dish:
1/2 stick butter, cut into 1 tablespoon portions
For the dough: In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.
Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.
Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.
For the filling:
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.
While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme(rosemary), cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.
When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.
Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.
Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.
For the filling:
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.
While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme(rosemary), cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.
When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.
No comments:
Post a Comment