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.