Pierogi

Pierogi are a traditional Polish dumpling – one that I grew up eating, whether store-bought or homemade.  The ones filled with sauerkraut have always been my favorite, and I felt like it was a special treat between my mother and I since we were the only ones that would eat the sauerkraut.   When I decided to tackle these – I wanted to keep them as simple as possible, I made some filled with sauerkraut, some with mashed potatoes and some with Farmer cheese.    I loved each of them – so its hard to pick a favorite – but I still think plain sauerkraut wins in my book (it’s the lonely one in the photo that was cooked without the onions).  

Although this recipe is not hard to make – it did create quite the mess in my tiny kitchen.  Somehow flour ended up everywhere – and I started running out of room to put the finished pierogi.  I really should have taken a photo of the disaster zone.   But when all was said and cleaned-up, these were worth the mess.   These are a perfect addition to your Easter menu – you can make them in advance and freeze them to serve later too.  Enjoy!

Ingredients

dough:

• 3 eggs
• 1 (8-ounce) container sour cream
• 3 cups all-purpose flour
• 1/4 tsp. salt
• 1 Tbsp. baking powder

fillings:

• sauerkraut
• mashed potatoes
• Farmer cheese or cottage cheese
• insert your desired filling here!

Directions

1. To make the dough: Beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.

2. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness.

3. Cut into 3 to 3.5 inch rounds using a biscuit cutter.

4. Place a tablespoonful of filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

5. If freezing – place them on lightly floured parchment paper on a baking sheet and freeze for about 20 minutes or so. Then place them in a larger air-tight container or storage bags.

6. To cook pierogi (frozen or fresh): Bring a large pot of lightly salted water to a boil. Add perogi and cook for 2 minutes. Remove with a slotted spoon.

7. In a separate pan, melt together a tablespoon each of butter and canola oil.  [Sauté onions at this point, if using] Add boiled pierogi to pan and fry until golden brown on each side.

Source: Le Petit Pierogi

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Vegetable Tian

Aren’t fresh tomatoes off the vine just the best – I love eating them freshly picked with just a sprinkle of salt.  This is a really fun dish that has a beautiful presentation.  It combines fresh tomatoes with zucchini and potatoes – everything is roasted in the oven until tender.  The potatoes are the limiting factor in this dish – since they take the longest.   But the tomatoes really steal the show here – they are so juicy and flavorful when roasted.  Yum!

before roasting:

after roasting: 

Ingredients

• 1-2 Tbsp. Olive oil
• 1 yellow onions, cut in half and sliced
• 1 garlic cloves, minced
• 1/2 lb. medium round potatoes, unpeeled
• 1/2 lb. zucchini
• 3/4 lb. (1-2) medium tomatoes
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. fresh thyme leaves, plus extra sprigs
• 1 oz. Parmesan cheese, grated

Directions

1. Preheat the oven to 375 degrees.  Spray a 2 qt. baking dish with olive oil spray. 

2. Heat 1 tablespoon olive oil in a sauté pan, and cook the onions over medium heat until translucent, about 8-10 minutes.  Add the garlic and cook for another minute.  Spread the onion mixture on the bottom of the baking dish.

3. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.  Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. 

4. Sprinkle with the salt, pepper, thyme leaves, and thyme sprigs.  Drizzle with 1 more tablespoon of olive oil, if desired. 

5. Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender.  Uncover the dish, remove the thyme sprigs, sprinkle the grated cheese on top , and bake for 30 minutes more, or until browned.

Source: Annie’s Eats originally from Barefoot In Paris by Ina Garten

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Grilled Salt and Vinegar Potatoes

I was really intrigued by this recipe when I first saw it – since I love salt and vinegar potato chips – I had a feeling that I would love these as well.  And I was right – they had a great vinegar flavor and the grill gives them a nice crispy charred outside with the soft and creamy interior.   They are super easy to make so they are perfect for an easy side dish when grilling your main protein.  Enjoy!

 

Ingredients

• 1 pound potatoes, cut lengthwise into 1/4-inch-thick slices [I used Yukon Gold]
• 2 cups white vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse salt, plus more for sprinkling
• 1/4 teaspoon freshly ground pepper

Directions

1. Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes.

2. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

3. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side.

4. Sprinkle with additional salt before serving.

source: seen on Stylish Cuisine originally from Martha Stewart Living, June 2009

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Grilled Lemon Oregano Potatoes

This is the perfect summer side dish.  They are so flavorful and delicious – and I got to use more fresh oregano from my garden.  I had no idea how huge an oregano plant could get so quickly! 

The trick with this recipe is that the potatoes are cut in half and skewered (with wooden skewers), brushed with lemon/oregano/garlic infused oil and then microwaved to get softened.  Then when they are grilled the potato gets crispy on the outside – and it is already mostly cooked on the inside.  And to make them even better – the lemon/oregano/garlic mixture gets added in at the end to get a really fresh flavorful potato.   Definitely one of my favorites – and I’ve been making them every summer for the last few years – so they have to be good if I do that! :)  Enjoy!

Ingredients

• Vegetable oil for cooking grate
• 2 Tbsp. olive oil
• 2 medium garlic cloves, minced
• 1 Tbsp. plus 1 tsp. chopped fresh oregano leaves, divided
• 1/2 Tbsp. grated lemon zest
• Kosher salt
• 1 pound Red Bliss potatoes (about 9), scrubbed clean, halved, and skewered on wooden skewers
• Ground black pepper
• Lemon wedges, for serving

Directions

1. Preheat grill on high.  When hot, oil grates with vegetable oil and reduce heat to medium on half of the grill.

2. Heat olive oil, garlic, 1 tablespoon oregano, 1 teaspoons lemon zest, and 1/4 teaspoon salt in small skillet over medium heat until sizzling, about 2 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes.

3. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1/2 tablespoon solids and 1/2 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.

4. Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. Brush with 1/2 tablespoon strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time.

5. Transfer potatoes to baking sheet coated with 1/2 tablespoon strained oil. Brush with remaining strained oil; season with salt and pepper to taste.

6. Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; continue to cook with lid down until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer.

7. Remove potatoes from skewers and transfer to bowl with reserved oregano-oil mixture. Add remaining 1 teaspoons oregano and 1/2 teaspoon lemon zest; toss until thoroughly coated. Serve immediately with lemon wedges.

Source: Cook’s Illustrated

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Microwave Potato Chips

As I alluded to in my Buffalo Chicken Sloppy Joe post – I served that sandwich with some ‘homemade’ potato chips.   These chips are truly revolutionary – they are made in the microwave, they are super simple to make and they taste fantastic.  It is truly unbelievable!   You would have no idea that they are not deep fried.   Definitely so much healthier then any other way of making potato chips! It never even occurred to me to even attempt to make my own chips until I saw this recipe.  I was definitely intrigued and since I had some russet potatoes – it was worth a shot trying.   I’ve already made them again – they are that good.   You must try these! 

Ingredients

• 2 large russet potatoes, scrubbed clean with the skin left on
• ¼ cup olive oil
• Salt or seasoned salt

Directions

1. Using a mandolin or food processor, slice the potato into thin slices; about 1/16 of an inch. [This is very important – you will likely not get a thin enough slice if you try to use a knife]

2. In a bowl, toss the potatoes with olive and sprinkle on salt or seasoning.

3. Arrange the potatoes in a single layer on a microwave safe plate.

4. Working in batches, microwave the potatoes on high for 5-7 minutes [depending on the power of your microwave]. Keep a close eye on the potatoes, since they can burn if cooked for too long.  The finished potato chip should be golden brown and crisp.

5. Carefully transfer to a serving dish and let rest for 2 minutes until cool enough to eat. More salt or seasoning can be added as soon as they are removed from the microwave.

Source: Norfolk Cooking Examiner

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Roast Chicken with Potatoes

This is a really fun way to cook a whole chicken.   It is a cool technique where you cook the potatoes under the butterflied chicken - so they catch the juices off the chicken and impart the yummy flavor.  Also, I find it easier to thoroughly brown all of the chicken pieces this way.   The first photo shows you just the chicken after it came out of the oven.   The potatoes were crisp and delicious too! 

I served it with sauteed green beans with shallots and a light wheat roll (recipe coming next!).

Ingredients

for the brine

• 1 cup kosher salt
• 1/2 cup sugar
• 2 quarts of cold water
  
• 1 whole chicken - butterflied (backbone removed)  

 flavored butter

• 3 tbsp. unsalted butter
• 2 garlic cloves, minced
  
• 2 sprigs of fresh thyme, minced
  

• 4 Yukon gold potatoes, peeled and sliced 1/4 inch thick on a mandolin
  
• 1-2 tbsp. olive oil
• salt and pepper

Directions

1.  Dissolve the salt and sugar in the cold water.  Immerse the chicken in the brine and refrigerate for 1 hour. 

2.  Remove chicken from brine and rinse under cold water.  Dry with paper towels.  

3.  Combine butter, garlic and thyme.   Rub under chicken skin. 

4.  Preheat oven to 500 degrees. Place chicken on top portion of a broiler rack.   Season with tablespoon of olive oil and sprinkle with salt and pepper. 

5.  Line the lower portion of a broiler pan with foil (or parchment paper) and place sliced potatoes on pan.  Coat potatoes with tablespoon of olive oil, salt and pepper.  And spread to an even layer

6.  Place chicken rack over potatoes.   And place in lower rack in oven.  Roast for 20 minutes and rotate pan.  Roast for another 20-25 minutes until thickest part of breast registers 160 degrees.  

7.  Remove from oven and soak up excess grease on potatoes with paper towels.  Serve and Enjoy!  

Source:  Cooks Illustrated

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