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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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Solstice’s burgers!

This is how they started out. 1/2 pound of 80/20 meat in a bowl with a bunch of seasonings. I used Panko Bread crumbs instead of crackers and I left out the seasoning salt. I just put in as much as looked good of each item because I didn’t do a full recipe.

I then cooked the bacon… a little too long it seems.

Building the burgers

With what little bacon I could salvage… one slice would have been plenty for this had I not burned it.

I sealed them up really well… I thought I did anyways.

Well, these are the completed burgers. They were a little burned and they definitely split open but they were still tasty!

Complete and on the plate:

Complete with noodles!!

The noodles were pretty meh, but they were decent. I loved the burgers even though I burned them a llittle. I will totally be making them again. Shavenewok is also going to be making them again. He and I had the same problem when making them tho… they split open! The cheese remains in the burger but it splits open along the sides. Solstice, is there a trick to this? I would love to make them for my inlaws but they gotta look good too 😛

Shavenewok also encouraged Ratalon and I to go out and get some Tim Tams from Australia at the Wolrd Market.

We also found Mint Slices made by the same company.

We haven’t tasted them yet but I’ll update the post when we do. We are definitely having them for dessert tonight! 😀 Everyone should totally try Solstice’s burgers… they are delicious and easy as well! 😀

UPDATE:
TimTams are freakin awesome to the max!

Delicious!

The mint creme ones taste sorta like Thin Mints (from the Girl Scouts)

A++++ would purchase again!!

 
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Posted by on August 15, 2008 in General Food, Meals!

 

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Calzones!

Well, it has been a while since I posted! I made some quick calzones tonight! Courtesy of Rachael Ray and the Food Network!

4 large, crusty Kaiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1/4 pound salami, chopped
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced


Heat the oven to 325 degrees F.

Split the Kaiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms. Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

I made a few things different tho. I forgot about the tomato and basil so that didn’t get added on. I also added garlic and some oregano to the ricotta cheese mixture. I also didn’t put in any parmesan cheese. I think they need to cook a bit longer than 10-12 minutes. I had them in for almost 15 minutes and they weren’t heated all the way through. I thought they were delicious tho! 😀 I will probably add the tomatoes and basil next time plus the garlic and oregano I added to taste. The original recipe can be found here:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_75377,00.html

Also in this post today, I would like to welcome Solstice! He will be adding his recipes in probably once a week! I hope everyone enjoys it! 😉

 
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Posted by on April 7, 2008 in General Food, Meals!

 

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