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Solstice’s Grandmother’s Pierogies!

Solstice’s lovely grandmother, Oma, took the time to type out her recipe for Pierogis for me. I fixed it to make it more readable but it is her recipe I used and it was worth the 7 hours it took me to make these. I have enough leftover to feed a small army tho. ;D

Ingredients:
Potato Filling —
* 1 c grated cheddar cheese
* salt and pepper
* 4-6 medium potatoes
* 1 tbsp finely diced onions
* 2 tbsp butter

Dough —
* 2 cups flour
* 1 tsp salt
* 1 egg
* 1 tbsp butter, melted
* 1/2 cup water

Directions

* Step #1 Make the Potato Filling.
* Step #2 Cook the onion in 2 Tbsp butter until tender.
* Step #3 Add onions and the cheese to hot cooked potatoes and mash thoroughly. (I used a ricer.)
* Step #4 Spice up to taste with salt and pepper.
* Step #5 Set aside. Let cool to about room temperature before using.
* Step #6 Make the dough.
* Step #7 Mix 2 cups flour 1 tsp salt in a deep bowl.
* Step #8 Add egg, 1 Tbsp melted butter and enough water to make medium soft dough. (start with 1/4 cup)
* Step #9 Knead on floured board until smooth.
* Step #10 Divide dough into two parts – Cover up and let this stand for at least ten minutes.
* Step #11 Roll dough thin on floured board – about 1/16th of an inch
* Step #12 Cut dough into 2-1/2 inch squares. (I cut mine with a 2in round biscuit cutter)
* Step #13 Place a spoonful of filling on each square – fold over to form triangle.
* Step #14 Press edges together with fingers – wet one half of the edges to help the dough stick.
* Step #15 Place pierogi on floured board and cover with a damp tea towel to prevent drying.
* Step #16 Drop a few pierogies at a time into large quantity of rapidly boiling salted water – do not cook too many at a time. (I did about 6-8 of them at a time in a large pot)
* Step #17 Stir carefully with wooden spoon to separate and prevent from sticking to bottom of pot.
* Step #18 Continue to cook for 3 – 4 mins — Pierogi is ready when it begins to float or is well puffed.
* Step #19 Remove with perforated spoon to colander and drain thoroughly.
* Step #21 Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter. (I sauteed them for another 2-3 minutes until they got a good, light golden crust on the outside)
* Step #22 Serve with sour cream and/or sliced crisp bacon.

I love these. I made entirely too much filling and had to make the dough recipe 4 times over before I ran out of filling tho. That was my fault because I also did another filling that Bean had given to me to do. Apparently, he was using me as a guinea pig however because he told me to record what I did. Here it is.

1/2 a cantaloupe, finely diced
3 1/4 inch slices of proscuitto, finely diced then fried til crisp
7 sun-dried figs, rehydrated in honey water, finely diced
1/2 the container of crumbled bleu cheese

I just mixed all those things together and stuffed the pierogies the same way that Oma does the potato ones. With this filling plus the potato filling (1/4 of which I set aside and added half a jalapeno to) I had way too much filling and not enough dough so I ended up making the same dough 4 times. By the last time though, I was really good at it and I also was lucky enough to have Carter’s help rolling it out.

Photos here:
Prosciutto – diced and sauteeing

Cantaloupe:

Figs rehydrating:

Potatoes with jalapeno:

Dough rounds:

Dough + pierogies:

Prosciutto/Melon mixture:

Potato and cheese:

Kielbasa sausage (served with it):

Completed Prosciutto Melon:

Completed Potato Jalapeno:

Completed Potato Pierogies:

Time for the frying pan!

I am so exhausted. I hope this post came out ok. Much love to Solstice and his Oma for the recipe!! It tasted just like it did when I was a kid! 😀

 
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Posted by on February 25, 2009 in General Food

 

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Baked goods

I made two different baked items in the past week or so. The first was a crumb cake cupcake with a strawberry filling called “Breakfast in Bed” cupcakes. The second I made just today: Alton Brown’s recipe for graham crackers.

The “Breakfast in Bed” cupcakes are from theA Bakers Field Guide to Cupcakes book.

The Crumb Cake Cupcakes

Ingredients for Streusel:
* 1/2 cup unsalted butter, melted (a stick)
* 2/3 cup sugar
* 2 teaspoons ground cinnamon
* 1/2 teaspoon vanilla extract
* Pinch of salt
* 1 1/4 cups all-purpose flour
Ingredients for Cupcakes:
* 18 paper liners
* 2 cups all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* Pinch of Salt
* 1/2 cup unsalted butter, at room temperature, cut into small pieces
* 3/4 cup plus 2 tablespoons sugar
* 2 teaspoons vanilla extract
* 1/4 teaspoon almond extract
* 2 large eggs
* 1 cup sour cream
* 1 1/2 cups fresh or frozen blueberries or raspberries or nuts finely chopped

Directions:
To make the streusel, in a large bowl, stir together melted butter, sugar, cinnamon, vanilla, and salt until well combined. Stir in flour until smooth. Mixture should clump and form crumbs when squeezed between the fingertips. Set aside.

To make the cupcakes, preheat oven to 350 degrees F. Place paper liners in all wells of one 12-cup and one 6-cup cupcake tin.

Whisk flour, baking powder, baking soda, and salt together in a small bowl to aerate and combine; set aside.

In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in extracts. Beat in eggs one at a time, scraping down the bowl after each addition. Add the flour mixture in 4 additions alternately with the sour cream. Begin and end with the flour mixture. Stop when there are streaks of flour still in the bowl. At this point, you can add any fruit or nuts you wish. If you are making the Breakfast in Bed version, do not add fruit to the mixture.

To make them Breakfast in Bed cupcakes, fill the cupcake wells a 1/4 of the way with batter and then place a teaspoon of your favorite jelly in the center. Cover with the remaining batter and then top with the streusel. Bake for about 22 minutes. When you test it, make sure you do not test it where the jelly is, you won’t get an accurate reading! When finished and completely cooled, sprinkle with powdered sugar.

These photos were taken of the very last cupcake last night. It had been a few days since I made them but they were still the best cupcakes I have ever made probably.

The second thing I made today actually. I had to look all over town to find the graham flour for this recipe. Laurgasms found it at amazon.com pretty fast but I didn’t want to pay the shipping unless it was absolutely necessary! I finally found it at a natural food store here in town.

Graham Crackers
Recipe courtesy Alton Brown, 2008
Show: Good Eats Episode: Flat is Beautiful: Going Crackers

Ingredients
* 8 3/8 ounces graham flour
* 1 7/8 ounces all-purpose flour
* 3 ounces dark brown sugar
* 3/4 teaspoon aluminum-free baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1/8 teaspoon ground cinnamon
* 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
* 2 1/4 ounces molasses
* 1 1/2 ounces whole milk
* 1/2 teaspoon vanilla extract

Directions
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
Yeah, its blurry.

So Yummy!

OMG Flash!

No flash is worse!

That’s a keeper!

I do not own a food processor large enough for this recipe. I only have a small prep one that I got at the grocery store. Needless to say, I had to do all the mixing and stuff by hand but it was not that bad. I used my fingers to break up the butter and mix it til it looked like cornmeal. I whisked the dry ingredients together with a whisk. Carter helped me out by mixing with his hands as well. It was pretty simple to do and they totally taste so much better than the graham crackers from a box. I was surprised at how similar they tasted although these were much fresher and more flavorful. I totally recommend them to anyone that likes to bake or even to a beginner. They are awesome and easy.

 
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Posted by on November 22, 2008 in The Bakery!

 

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Swedish Butter Cookies

Well, I have been making these cookies for 2 weeks now and I think I have gotten pretty good at it. I got the original recipe from the Better Homes and Gardens Biggest Book of Cookies

Swedish Butter Cookies:

1/2 cup butter, softened
1/4 cup sugar
1 cup all purpose flour
1 1/2 tsp finely shredded lemon zest (this is where my recipe differs. I don’t add the lemon zest. I just squirt some lemon juice into the bowl. I didn’t even measure it)
4 oz. semisweet chocolate (I used chocolate chips – both white chocolate and semisweet are good)
2tbsp. shortening

In a medium mixing bowl, beat butter with electric mixer on high for 30 seconds. Add sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer, then stir in the rest with a wooden spoon. (if you use a standing mixer for this like I did, you can just add the flour in all at once, the mixer can handle it.) Cover and chill dough for 1 hour or until easy to handle. (This is where I got messed up on my second batch. I chilled it for only an hour and the cookies melted all over the pan. When I make them now, I chill them for at least 2 hours. Overnight seems to work best for me, although the ones I made today were only chilled for 5-6 hours and they came out perfect.)

On a lightly floured surface, roll dough until 1/4 to 1/8 inch thick. Using floured cookie cutters, cut into desired shapes. Place one inch apart on cookie sheet. (I also refrigerate the dough after this step for about 10 minutes to make sure the cookies are solidified and do not melt all over my oven again)

Bake in a 375 degree oven for 5-7 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute then transfer to a wire rack to cool.

In a small heavy saucepan, melt the chocolate. (I have had trouble with the adding shortening to the chocolate thing. This recipe called for 2 tbsp of shortening to be melted with the chocolate. This caused my chocolate to turn into a doughlike consistency. I added a splash of milk to it and it turned shiny and liquid. I decided from now on to leave out the shortening and just add a splash or two of milk to the melting chocolate from the beginning. It works out well.) Dip half of each cookie in the melted chocolate and let stand until they are set.

Chocolate Dipped Butterflies

Drizzled with semi-sweet chocolate

Drizzled with White Chocolate

Carter likes the white chocolate ones the best so far. I tend to like the semi-sweet ones the best tho. If you want to really live on the edge you can drizzle them with both! I hope someone gets some use out of this since I typed it all out!! 😛

 
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Posted by on March 26, 2008 in The Bakery!

 

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Thats the way the cookie crumbles…

I made these awesome cookies the other day. I tried to make them again today, and they totally spread all over the pan. Bean says that it is because the dough wasn’t cold enough. I was pissed. They look like fat little bunnies. The penis one looks ok but seriously, the rest of them look like shit. They are off to be eaten at Halliburton tomorrow with Carter. Hopefully the next batch will come out good.

The plan for tomorrow is to go have lunch with Carter, then head to wal-mart for cat pee cleaner and then Kohl’s to get his shirt and tie for Brunch at the Country Club on Sunday for Easter. Also, no meat tomorrow – It is Good Friday!!

 
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Posted by on March 20, 2008 in The Bakery!

 

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Meatloaf

Well, I made meatloaf today. I was inspired by Bobby Flay and his Throwdown the other night with the Colucci brothers in Massachusetts. I made my regular old meatloaf but added onion to it as well this time. I also made mushrooms with garlic and created a gravy out of it. Side dishes were baby red mashed potatoes with brie and garlic and sauteed spinach. Carter didn’t really like the spinach tho… I thought for sure that he would like it sauteed with garlic… ohh well. He helped me clean up and went to play games. I also made a chocolate pudding pie as well. I hope he likes it. :-/ I am sorta bored and sorta cold now… mebe I should play some Mario Galaxy for a while.


 
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Posted by on February 5, 2008 in Meals!

 

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