Subject: Potato Pierogi
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 08 2000 - 04:02:05 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's one I received from reader Diane. She warns us that it's a
groaner.
Anaheim Mighty Duck super star, Teemu Selanne had never had his father
see him play professional hockey. He was thrilled to have his father
visit him recently to watch him play. In honor of the occasion, his
good friend, Mikkail Shtalenkov, arranged a special banquet at the
renowned local Scandinavian restaurant, Gustav Anders, where noted
chef, Anders Strandberg, prepared a gourmet dinner of the Selanne's
favorite Finnish dishes. In addition to the entire Mighty Ducks team
and staff, Disney and Orange County dignitaries attended with the
entire tab being picked up by the Duck goalie. It was a huge success.
The Orange County Register reported the next day that it was certainly
a dinner worthy of the father, the son and the goalie host.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today we venture into relatively unexplored territory as far as this
ezine is concerned. I have never had the pleasure of traveling in
Poland, but I am familiar with several Polish dishes thanks to the
many Polish immigrants the USA has received. Rest assured, I have
tried to compensate for this lack of first-hand experience by making
use of the vast World Wide Recipes library.
I know that we were overwhelmed with pierogi recipes during a recent
round in the Pen-Pal Forum, but it's hard to imagine a Polish menu
without them. This version is relatively quick and easy.
Potato Pierogi
For the dough:
2 cups (500 ml) all-purpose flour
1 large egg
2-3 Tbs (30-45 ml) water
For the stuffing:
2 lbs (1 Kg) potatoes, cooked
1/2 onion, chopped
1 Tbs (15 ml) butter
3 Tbs (45 ml) cottage or farmer's cheese
1 Tbs (15 ml) chopped chives
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Mix the ingredients for the dough together, adding just enough water
to form a firm dough. Divide in half and roll into thin sheets.
Mash the potatoes coarsely. Saute the onion in the butter until
golden brown and add to the potatoes, along with the remaining
ingredients. Stir to thoroughly combine.
Place mounds of the filling 1 to 2 tablespoons (15 - 30 ml) in size
along one edge of the dough, about 2 to 3 inches (5 to 7 cm) away from
the edge. Fold the dough over the filling and, using a pastry cutter
or rim of a glass, cut out semi-circular shapes. Press the edges of
the dough together to seal. Repeat with the remaining dough and
filling, rerolling the leftover pieces of dough as you go along.
Drop the pierogi into boiling salted water and boil covered for 2 to 3
minutes, until the pierogi float to the surface. Remove with a
slotted spoon and drain. Serve immediately with melted butter.
Serves 6 to 8.
This archive was generated by hypermail 2b28 : Wed Mar 01 2000 - 00:00:04 EST