These amazing perogies are inspired by my husbands favorite potato salad! They're served with a warm Dill-Cream Sauce. I don't know about you but I've always been a dill fiend so I've fallen in love with this recipe!
Filling Ingredients:
1 lb. russet potatoes
cream cheese
1 lemon
1 1/2 tablespoons capers
grated horseradish (to taste)
To Make Your Filling:
Cook your potatoes in a large pot of boiling salted water until cooked.
Mix in enough cream cheese to make a smooth, mashed potato mixture as well as the zest from one lemon and as much horseradish as you can handle.
To Make Your Perogies:
Make a batch of my Simple Perogy Dough and add some dill. It gives the dough a beautiful speckled color and a fresh flavor.
Roll your Simple Perogy Dough out until it is flat and cut it into large circles.
Put a ball of your potato mixture in the middle of each circle and top with two or three capers.
Whisk up an egg and rub some egg-wash on half of each circle.
Fold each perogy into a semi-circle and press shut. Make sure they are closed tight, otherwise you'll end up with un-edible perogy soup!
Drop the perogies 5-10 at a time into a large pot of boiling water.
Once perogies are floating at the top of the water, remove to a colander.
After all the perogies are done boiling, pan-fry until golden brown.
To serve your perogies lay them on a bed of smoked salmon. Top with Dill-Cream Sauce (the simple recipe is posted at the end of this blog) and enjoy!
Dill-Cream Sauce:
Heat 2 1/2 cups of chicken or vegetable broth
In a seperate sauce pan melt 3 tablespoons butter. Add 3 tablespoons of flour and make a roux.
Whisk your hot stock into the roux. Now you have a Veloute Sauce!
Simmer and cook your Veloute on a medium-low heat for about 20 minutes.
Season with salt and pepper.
Remove from heat and add 3/4 cup heavy cream and 1/4 cup fresh dill.
Before serving whisk in 2 tablespoons of butter (this will give your sauce a gorgeous silky shine and texture.)
Friday, March 12, 2010
Simple Perogy Dough
Here it is: a never-fail, ultra-simple perogy dough that has been passed down through generations. It is the definition of a tried and true recipe!
Perogy Dough Ingredients:
3 eggs
1/4 cup water
2 1/2 cups flour
To Make Your Dough:
Whip your eggs and water together.
Once well mixed, add flour a little at a time until it is nearly all incorporated and your dough is dry but not falling apart.
This dough really couldn't be easier to make! For perfect perogies put your dough through a pasta press so it is nice and thin. Otherwise, roll it out with a heavy rolling pin. Try to get it as thin and smooth as possible. If you don't, your perogies may end up a bit doughy. Enjoy!
Perogy Dough Ingredients:
3 eggs
1/4 cup water
2 1/2 cups flour
To Make Your Dough:
Whip your eggs and water together.
Once well mixed, add flour a little at a time until it is nearly all incorporated and your dough is dry but not falling apart.
This dough really couldn't be easier to make! For perfect perogies put your dough through a pasta press so it is nice and thin. Otherwise, roll it out with a heavy rolling pin. Try to get it as thin and smooth as possible. If you don't, your perogies may end up a bit doughy. Enjoy!
Gorgonzola-Walnut Perogies
I made these delectable perogies and was very pleased with the outcome. I hope you'll try to make them as well.
Yield: 20 Perogies
Ingredients:
1 batch of my Simple Perogy Dough
1 lb. potatoes (peeled and cut into large chunks)
1/2 cup walnuts
2 shallots
1 clove garlic
Gorgonzola
To Make Your Filling:
Boil your potatoes until tender.
Meanwhile, mince your shallots and garlic and saute in olive oil until golden brown.
For guaranteed smooth potatoes put them through a food mill or ricer, otherwise mash them the good ol' fashioned way.
Add your shallots and garlic until well mixed.
Put your walnuts into a food processor and blitz until they are a fine powder.
Add the walnuts to your potato mixture. Don't be thrown off by the purple-ish color, they will taste delicious!
To Make Your Perogies:
Roll your Simple Perogy Dough out until it is flat and cut it into large circles.
Put a ball of your potato mixture in the middle of each circle and top with a small piece of Gorgonzola.
Whisk up an egg and rub some egg-wash on half of each circle.
Fold each perogy into a semi-circle and press shut. Make sure they are closed tight, otherwise you'll end up with un-edible perogy soup!
Drop the perogies 5-10 at a time into a large pot of boiling water.
Once perogies are floating at the top of the water, remove to a colander.
After all the perogies are done boiling, pan-fry until golden brown and enjoy!
I was going to top these perogies with a Pear-White Wine Sauce but it ended up failing so instead I made some beurre noisette and topped the perogies with that and some salt and pepper. Don't worry, as soon as I come up with a workable Pear-White Wine Sauce, I will let you know!
Yield: 20 Perogies
Ingredients:
1 batch of my Simple Perogy Dough
1 lb. potatoes (peeled and cut into large chunks)
1/2 cup walnuts
2 shallots
1 clove garlic
Gorgonzola
To Make Your Filling:
Boil your potatoes until tender.
Meanwhile, mince your shallots and garlic and saute in olive oil until golden brown.
For guaranteed smooth potatoes put them through a food mill or ricer, otherwise mash them the good ol' fashioned way.
Add your shallots and garlic until well mixed.
Put your walnuts into a food processor and blitz until they are a fine powder.
Add the walnuts to your potato mixture. Don't be thrown off by the purple-ish color, they will taste delicious!
To Make Your Perogies:
Roll your Simple Perogy Dough out until it is flat and cut it into large circles.
Put a ball of your potato mixture in the middle of each circle and top with a small piece of Gorgonzola.
Whisk up an egg and rub some egg-wash on half of each circle.
Fold each perogy into a semi-circle and press shut. Make sure they are closed tight, otherwise you'll end up with un-edible perogy soup!
Drop the perogies 5-10 at a time into a large pot of boiling water.
Once perogies are floating at the top of the water, remove to a colander.
After all the perogies are done boiling, pan-fry until golden brown and enjoy!
I was going to top these perogies with a Pear-White Wine Sauce but it ended up failing so instead I made some beurre noisette and topped the perogies with that and some salt and pepper. Don't worry, as soon as I come up with a workable Pear-White Wine Sauce, I will let you know!
Monday, February 15, 2010
The List
Alright all my faithful and eager readers, here is the un-official first draft list of the perogies I am going to attempt to create! Here is goes:
Sweet Potato Perogies with a Smokey Chorizo Sauce
Chocolate Covered Strawberry Perogies
Gorgonzola Walnut Perogies with a Pear-White Wine Sauce
Tomato - Basil and Buffalo Mozzarella Perogies
Curried Lamb Perogies
Potato and Smoked Salmon Perogies
Parsnip and Ginger Perogies
Roasted Red Pepper Perogies
Root Vegetable Perogies
Fig and Prosciutto Perogies
Sheperds Pie Perogies
Asparagus and Lancashire Cheese Perogies
Breakfast Perogies
Rhubarb and Vanilla Perogies
Zucchini Perogies with Carbonara Sauce
Roast Pork Perogies with an Onion-Balsamic Vinegar Dressing
Sweet Pea Perogies
Potato - Chorizo Perogies
Grilled Peach and Goat Cheese Perogies
Italian Sausage and Cherry Tomato Perogies
The Ultimate Spicy Perogy
Apple and Blue Cheese Perogies
A Fantastic Perogy Bake
Steak, Ale and Cheese Perogies
Spinach and Ham Perogies
Butternut Squash Perogies
Roast Carrot and Avocado Perogies
Fajita Perogies
Cauliflower Cheese Perogies
These are just a few ideas I've come up with. If any of you have a perogy idea, let me know. I'll see if it can be done and let you know the resulting recipe!
Sweet Potato Perogies with a Smokey Chorizo Sauce
Chocolate Covered Strawberry Perogies
Gorgonzola Walnut Perogies with a Pear-White Wine Sauce
Tomato - Basil and Buffalo Mozzarella Perogies
Curried Lamb Perogies
Potato and Smoked Salmon Perogies
Parsnip and Ginger Perogies
Roasted Red Pepper Perogies
Root Vegetable Perogies
Fig and Prosciutto Perogies
Sheperds Pie Perogies
Asparagus and Lancashire Cheese Perogies
Breakfast Perogies
Rhubarb and Vanilla Perogies
Zucchini Perogies with Carbonara Sauce
Roast Pork Perogies with an Onion-Balsamic Vinegar Dressing
Sweet Pea Perogies
Potato - Chorizo Perogies
Grilled Peach and Goat Cheese Perogies
Italian Sausage and Cherry Tomato Perogies
The Ultimate Spicy Perogy
Apple and Blue Cheese Perogies
A Fantastic Perogy Bake
Steak, Ale and Cheese Perogies
Spinach and Ham Perogies
Butternut Squash Perogies
Roast Carrot and Avocado Perogies
Fajita Perogies
Cauliflower Cheese Perogies
These are just a few ideas I've come up with. If any of you have a perogy idea, let me know. I'll see if it can be done and let you know the resulting recipe!
Monday, February 8, 2010
What is the Perogy Project?
Hello dear friends and welcome to my blog!
My name is Rebecca Clark nee Thiessen and I am a 22 year old girl living in a very Mennonite world. For a while now I've been struggling with the conflict that is Mennonite food. It is a battle of tradition vs. flavor vs. aesthetic that I believe has gone on for far to long. Why is it that traditional Mennonite foods taste so delicious but can be so dis-pleasing to the eye? Why is it that traditions have been followed so strictly that some of the dishes that should have long ago fallen to the wayside are still be fed to the masses? Why is there so little room for experimentation in Mennonite cooking?
I am here because I am ready for a change. I would love to see chic Mennonite food. I would love to see traditional Mennonite food with new flare. But most of all, I would love to be the one to make this happen.
So here is my new project. I plan to start a perogy revolution! To mix old with new and either come out of this with some amazing new recipes or a new respect for the tried and true recipes we use and enjoy today.
You see, I love perogies. And I have met very few people who don't. But I've been wondering why there is such a lack in perogy choice. I've had the potato, potato and cheddar, potato and cheddar and bacon, the cottage cheese and the blueberry. I have had variations of those flavors fried, baked and boiled. And I've enjoyed them. But where is the adventure? Where is the fun?
Well, dear friends, the adventure is here! I plan on making, documenting, criticizing and blogging about some new variations on a much loved dish. From gorgonzola-walnut perogies with a pear-white wine sauce to fig and prosciutto perogies to strawberry-chocolate perogies to sweet potato perogies with a smoky chorizo cream... I plan on inventing and sharing a new era of perogies with you!
Welcome, this is The Perogy Project.
My name is Rebecca Clark nee Thiessen and I am a 22 year old girl living in a very Mennonite world. For a while now I've been struggling with the conflict that is Mennonite food. It is a battle of tradition vs. flavor vs. aesthetic that I believe has gone on for far to long. Why is it that traditional Mennonite foods taste so delicious but can be so dis-pleasing to the eye? Why is it that traditions have been followed so strictly that some of the dishes that should have long ago fallen to the wayside are still be fed to the masses? Why is there so little room for experimentation in Mennonite cooking?
I am here because I am ready for a change. I would love to see chic Mennonite food. I would love to see traditional Mennonite food with new flare. But most of all, I would love to be the one to make this happen.
So here is my new project. I plan to start a perogy revolution! To mix old with new and either come out of this with some amazing new recipes or a new respect for the tried and true recipes we use and enjoy today.
You see, I love perogies. And I have met very few people who don't. But I've been wondering why there is such a lack in perogy choice. I've had the potato, potato and cheddar, potato and cheddar and bacon, the cottage cheese and the blueberry. I have had variations of those flavors fried, baked and boiled. And I've enjoyed them. But where is the adventure? Where is the fun?
Well, dear friends, the adventure is here! I plan on making, documenting, criticizing and blogging about some new variations on a much loved dish. From gorgonzola-walnut perogies with a pear-white wine sauce to fig and prosciutto perogies to strawberry-chocolate perogies to sweet potato perogies with a smoky chorizo cream... I plan on inventing and sharing a new era of perogies with you!
Welcome, this is The Perogy Project.
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