Subj : Re: Delivery
To : Shawn Highfield
From : Dave Drum
Date : Mon May 13 2024 05:58:00
-=> Shawn Highfield wrote to DAVE DRUM <=-
-=> Quoting Dave Drum to Ruth Haffly <=-
DD> I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
DD> my natal annioversary. It's still in the package and using it is down
DD> pretty far on my "round tuit" list.
SH> I got a very nice pasta machine with a Ravioli maker attachment. I
SH> tried it once but being gluten free it made more of a mess then
SH> anything. I've since put it back on the hidden shelf and I made it by
SH> hand again.
SH> The only one I make regular is Pirogie (Spell checker can't even come
SH> close to helping sorry).
It "pierogi" .... an Eastern European (Polish) filled dumpling similar
to ravioli (from Italy) or Varenkii (from Russia).
I've nt had to muck about with GF doughs - but the ravioli/pierogi doughs
I have recipes for seem pretty straightf orward. I've watched Molto Mario
do it enough times on TVFN I could likely tackle it myself if I had a
studio crew to clean up the inevitable messes. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roland's Prize Winning Bacon Loaded Pierogi
Categories: Breads, Potatoes, Pork, Cheese, Dairy
Yield: 12 servings
MMMMM---------------------------DOUGH--------------------------------
2 c A P flour
1/2 ts Salt
1 lg Egg; beaten
1/2 c Sour cream
1/4 c Rendered bacon fat
MMMMM--------------------------FILLING-------------------------------
5 lg Potatoes
2 lg Onions; fine chopped
8 oz Mild cheddar; shredded
1/4 c Fresh chives; fine chopped
1 lb Smoked bacon
Salt & pepper
DOUGH: In a large bowl mix all of the ingredients
together. Knead until well combined. Cover with saran
wrap and refrigerate the dough for 20-30 minutes. Roll
out the dough on a floured surface to 1/8th"-1/16th"
thick. Cut circles approximately 3" in diameter.
Boil and mash the potatoes but do not add any butter or
milk.
Sauté the onions in butter until soft and translucent.
They should not brown.
Bake the bacon on a cookie sheet covered in aluminum
foil in the oven at 400°F/205°C for 20 minutes (or until
crisp). Drain/ dry the bacon fat and save for future
use.
Finely chop the bacon (this is easiest in a food
processor).
Combine all of the filling ingredients. If you whiz them
together in a food processor the mixture gets a little
sticky which makes it harder to work with, but it seems
to combine the flavors the best.
Taste the mixture and add extra seasoning, or chives to
taste.
Put a spoonful of the filling onto each circle and press
the edges together to form a semi circle. Roland did not
use anything additional to seal them, but some recipes
use an egg wash for added adhesion.
Cook the pierogies in large pan of boiling water for 5-6
minutes. Remove from the pan and drain. At this stage
the pierogies can be refrigerated, frozen or finished
for immediate eating. They will keep in the refrigerator
for a few days, but can also be cooked directly from
frozen.
Pierogies are cooked twice, so to eat them you then fry
them. You will need more butter (or bacon fat if you
have some) and some coarsely chopped onions (these add
flavor). Use a large skillet over a medium high heat.
Fry the pierogies with the onions for 4-5 minutes on
each side (checking to see how done they are). Make sure
you add more butter when you turn them so that they
don’t stick. Cooking time and the amount of butter will
depend on the type of pan and the stove. They should be
heated through, golden and crispy.
Serve with sour cream and more butter. For the
competition Roland served the pierogies with special
bacon and chive sour cream (delicious). Simply add
finely chopped bacon and chives to the sour cream.
RECIPE FROM:
https://columbusfoodadventures.com
Uncle Dirty Dave's Archives
MMMMM
... Spice things up a bit. Think of flavorings as sexy underwear for food.
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