Overall - a success! I used this recipe and this recipe as guidelines. To make the filling, I started by making mashed potatoes as usual (potatoes, milk, butter, salt and pepper). I then split the potatoes in half; to one half, I added chopped scallions, chives, and cheddar cheese. To the other half, I added caramelized onions, chives and feta. In the final product, the pierogies with onions, chives and feta were much more tasty as the mixture had a bolder flavor to start with. Next time, I think I will leave out the milk since the potatoes were runnier than I liked and overseason the potatoes a bit as the flavor got washed out.
Pierogies
1 egg
scant 1/2 c sour cream
1 1/2 c flour
1/8 tsp salt
1 1/2 tsp baking powder
filling
1) In a medium bowl, mix the egg and sour cream together until smooth.
2) In a separate bowl, whisk together the dry ingredients.
3) Slowly stir the flour into the sour cream mixture into the dough comes together.
4) Knead the dough on a lightly flour surface until firm and smooth.
5) Roll the dough out to 1/8" thickness.
6) Using a biscuit cutter or glass, cut out 2-3" dough circles.
7) Place a scant T of filling into the center of each circle.
8) Fold the dough over and seal well around the edges.
9) Add pierogies to a large pot of boiling salted water and cook for 5 mins.
10) Drain pierogies, rinse with cool water and lay on a towel to dry.
11) Saute in olive oil/butter until crispy.
Sunday, March 6, 2011
Red Velvet Brownies
I was planning to make brownies to take into work on Friday, so it was good timing when this recipe showed up in my Google Reader. Very tasty and they were definitely RED! Next time, I will start with 1 T of food coloring and only add as much as necessary. If I make them just for us, I will probably leave the food coloring out all together -- food coloring is expensive!. Also, I made these with the White Chocolate Buttercream frosting as written, but that was a bit too sweet for my tastes.
Red Velvet Brownies
3 T cocoa powder
2 T red food coloring
2 tsp vanilla extract
1/2 c butter, room temperature
1 1/2 c sugar
2 eggs
1 1/4 c flour
1/4 tsp salt
2/3 c chocolate chips
1) Preheat oven to 350 degrees.
2) In a small bowl, mix cocoa powder, food coloring and vanilla to make a paste.
3) In a mixer bowl, cream butter and sugar.
4) Beat in eggs, one at a time.
5) Add cocoa powder mixture; mix well until batter is completely red.
6) In a small bowl, mix flour and salt; slowly mix into the batter until just combined.
7) Fold in chocolate chips.
8) Spread batter in a prepared (buttered and floured) 8x8 baking dish; bake for 30-35 minutes.
Red Velvet Brownies
3 T cocoa powder
2 T red food coloring
2 tsp vanilla extract
1/2 c butter, room temperature
1 1/2 c sugar
2 eggs
1 1/4 c flour
1/4 tsp salt
2/3 c chocolate chips
1) Preheat oven to 350 degrees.
2) In a small bowl, mix cocoa powder, food coloring and vanilla to make a paste.
3) In a mixer bowl, cream butter and sugar.
4) Beat in eggs, one at a time.
5) Add cocoa powder mixture; mix well until batter is completely red.
6) In a small bowl, mix flour and salt; slowly mix into the batter until just combined.
7) Fold in chocolate chips.
8) Spread batter in a prepared (buttered and floured) 8x8 baking dish; bake for 30-35 minutes.
Wednesday, March 2, 2011
Tomato Cream Soup
I never thought I liked tomato soup. After trying this recipe, I've changed my mind. This soup goes great with a nice crusty grilled cheese sandwich!
Tomato Cream Soup
Adapted from Food Network
3 servings
1-14 oz can chopped tomatoes
3/4 c olive oil
salt and pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 c chicken broth
1 bay leaf
2 T butter
1/4 c chopped basil leaves
1/2 c heavy cream
1) Preheat oven to 450 degrees.
2) Strain the canned tomatoes, reserving the juices.
3) Spread tomatoes on baking sheet; season with salt and pepper; drizzle with 1/4 c olive oil.
4) Roast tomatoes until carmelized, about 15 minutes.
5) Meanwhile, in a saucepan, heat remaining olive oil over medium heat.
6) Add the celery, carrot and onion; cook until softened, about 10 mins.
7) Add roasted tomatoes, reserved juices, garlic, chicken broth, bay leaf and butter.
8) Simmer until vegetables are very tender, about 15 mins.
9) Add basil and cream.
10) Puree with immersion blender or food processor.
Tomato Cream Soup
Adapted from Food Network
3 servings
1-14 oz can chopped tomatoes
3/4 c olive oil
salt and pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 c chicken broth
1 bay leaf
2 T butter
1/4 c chopped basil leaves
1/2 c heavy cream
1) Preheat oven to 450 degrees.
2) Strain the canned tomatoes, reserving the juices.
3) Spread tomatoes on baking sheet; season with salt and pepper; drizzle with 1/4 c olive oil.
4) Roast tomatoes until carmelized, about 15 minutes.
5) Meanwhile, in a saucepan, heat remaining olive oil over medium heat.
6) Add the celery, carrot and onion; cook until softened, about 10 mins.
7) Add roasted tomatoes, reserved juices, garlic, chicken broth, bay leaf and butter.
8) Simmer until vegetables are very tender, about 15 mins.
9) Add basil and cream.
10) Puree with immersion blender or food processor.
Sunday, February 27, 2011
Sauteed Brussels Sprouts
This side dish has become a regular in our dinner rotation. I never knew I liked brussels sprouts so much.
Sauteed Brussels Sprouts
brussels sprouts, washed, trimmed and cut in half lengthwise
2-3 T olive oil or butter (or, for extra flavor, bacon grease!)
1/4-1/2 c chicken broth
2 tsp sugar
salt and pepper
1) In a large skillet, heat oil on medium; place brussels sprouts in a single layer, cut-side down.
2) Let cook until the sprouts start to brown; stir.
3) Add broth, sugar, salt and pepper; let simmer for 1min.
4) Cover and cook for 2 mins.
5) Uncover and cook until the excess broth has evaporated.
Sauteed Brussels Sprouts
brussels sprouts, washed, trimmed and cut in half lengthwise
2-3 T olive oil or butter (or, for extra flavor, bacon grease!)
1/4-1/2 c chicken broth
2 tsp sugar
salt and pepper
1) In a large skillet, heat oil on medium; place brussels sprouts in a single layer, cut-side down.
2) Let cook until the sprouts start to brown; stir.
3) Add broth, sugar, salt and pepper; let simmer for 1min.
4) Cover and cook for 2 mins.
5) Uncover and cook until the excess broth has evaporated.
Condensed Cream Soup
This recipe is a great substitute for using canned condensed cream soups. I used it on Friday to make Tuna Noodle Casserole. I'd say this quantity is about equal to one can of soup.
Condensed Cream Soup
1/4 c butter, divided
1/2 c chopped onion
1 stalk celery, chopped
1 clove garlic, minced
chopped mushrooms (optional)
2 T flour
1 1/4 c milk
salt & pepper
1) In a large skillet, melt 2 T butter; saute onion and celery until soft.
2) Add garlic; cook for 1 min.
3) Add mushrooms; saute until soft; set aside.
4) In a medium sauce pan, melt 2 T butter; whisk in flour and cook until golden brown.
5) Slowly whisk in milk; cook until slightly thickened.
6) Mix in onion mixture; season with salt and pepper.
7) Use in your favorite recipe.
Condensed Cream Soup
1/4 c butter, divided
1/2 c chopped onion
1 stalk celery, chopped
1 clove garlic, minced
chopped mushrooms (optional)
2 T flour
1 1/4 c milk
salt & pepper
1) In a large skillet, melt 2 T butter; saute onion and celery until soft.
2) Add garlic; cook for 1 min.
3) Add mushrooms; saute until soft; set aside.
4) In a medium sauce pan, melt 2 T butter; whisk in flour and cook until golden brown.
5) Slowly whisk in milk; cook until slightly thickened.
6) Mix in onion mixture; season with salt and pepper.
7) Use in your favorite recipe.
Monday, February 21, 2011
Mushroom Struedel
This is a fun, tasty (if somewhat time consuming) recipe adapted from Smitten Kitchen. We've made this in both forms -- the larger struedel and in the mini triangles. It takes a lot more time (and more phyllo) to create the triangular struedels. They would be great finger food for a party, but for dinner for us, we'll probably stick with the big struedel. This time, we used mushrooms from our CSA (oyster maybe?) and baby bellas for the filling. The parmesan flavor is really subtle, so next time, we plan to try using boursin or another soft cheese for a stronger flavor.
Mushroom Struedel
3 T butter
1 medium onion, minced
1 lb mushrooms, chopped (a mixture is best)
1/4 tsp ground nutmeg
1 T chicken broth or white wine
1 T flour
1/4 tsp dried thyme
salt and pepper, to taste
12-8 sheets phyllo dough
1/4-1/2 c butter, melted
freshly grated parmesan
1 egg, beaten
1) Preheat oven to 400 degrees.
2) Melt 3 T butter in a large pan; saute onions until soft.
3) Add mushrooms and nutmeg; saute 5-7 mins until liquid releases and partially evaporates.
4) Add the chicken broth, flour, thyme, salt and pepper (if using wine, cook for 2-3 mins before adding flour, etc).
5) Set aside; let cool.
To make struedel:
6) Lay one sheet of phyllo flat on counter; brush with butter.
7) Top with another sheet of phyllo; brush with butter; top with third sheet of phyllo.
8) Spread 1/4 of mushroom mixture in center of dough; top with 1 T of parmesan.
9) Brush edges of dough with egg; fold into thirds, tucking in the ends forming a neat parcel.
10) Brush both sides with egg; place seam-side down on greased baking sheet.
11) Repeat 3 more times for a total of 4 struedel; bake for 15 minutes.
To make triangular mini-struedel:
6) Lay one sheet of phyllo on counter; brush one half of dough (lengthwise) with butter.
7) Fold in half; brush one half of dough (lengthwise) with butter.
8) Fold in half again to form a thin strip 1/4 of the original width.
9) Place a scant T of filling and 1 tsp of parmesan near end of strip; fold corner of dough over filling to opposite edge.
10) Continue folding as if you were folding a flag.
11) Place seam-side down on greased baking sheet; brush with egg and sprinkle with parmesan.
12) Bake for 15 minutes.
Mushroom Struedel
3 T butter
1 medium onion, minced
1 lb mushrooms, chopped (a mixture is best)
1/4 tsp ground nutmeg
1 T chicken broth or white wine
1 T flour
1/4 tsp dried thyme
salt and pepper, to taste
12-8 sheets phyllo dough
1/4-1/2 c butter, melted
freshly grated parmesan
1 egg, beaten
1) Preheat oven to 400 degrees.
2) Melt 3 T butter in a large pan; saute onions until soft.
3) Add mushrooms and nutmeg; saute 5-7 mins until liquid releases and partially evaporates.
4) Add the chicken broth, flour, thyme, salt and pepper (if using wine, cook for 2-3 mins before adding flour, etc).
5) Set aside; let cool.
To make struedel:
6) Lay one sheet of phyllo flat on counter; brush with butter.
7) Top with another sheet of phyllo; brush with butter; top with third sheet of phyllo.
8) Spread 1/4 of mushroom mixture in center of dough; top with 1 T of parmesan.
9) Brush edges of dough with egg; fold into thirds, tucking in the ends forming a neat parcel.
10) Brush both sides with egg; place seam-side down on greased baking sheet.
11) Repeat 3 more times for a total of 4 struedel; bake for 15 minutes.
To make triangular mini-struedel:
6) Lay one sheet of phyllo on counter; brush one half of dough (lengthwise) with butter.
7) Fold in half; brush one half of dough (lengthwise) with butter.
8) Fold in half again to form a thin strip 1/4 of the original width.
9) Place a scant T of filling and 1 tsp of parmesan near end of strip; fold corner of dough over filling to opposite edge.
10) Continue folding as if you were folding a flag.
11) Place seam-side down on greased baking sheet; brush with egg and sprinkle with parmesan.
12) Bake for 15 minutes.
Sunday, February 20, 2011
Oatmeal Cookie Muffins
I was perusing food blogs this morning looking for dinner recipes for this week when I got distracted by this muffin recipe from How Sweet It Is. I made muffins immediately. They turned out great and I definitely plan to make them again. I would have preferred chocolate chips to raisins but Jason has some strange aversion to chocolate in breakfast food.
Oatmeal Cookie Muffins
1 c oats
1 c milk, divided
1 egg
1/3 c brown sugar
1 1/2 tsp vanilla extract
1/4 c butter, room temperature
1 c whole wheat pastry flour (I substituted 1/2 c whole wheat and 1/2 c all-purpose)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 c raisins (or chocolate chips!)
1) Preheat oven to 350 degrees.
2) In a small bowl, combine oats and 1/2 c milk; set aside.
3) In a large bowl, whisk together egg and brown sugar.
4) Whisk in vanilla extract and butter; small lumps may remain.
5) Mix in oat mixture, flour, baking soda, salt and cinnamon.
6) Add remaining 1/2 c milk and stir until smooth; fold in raisins.
7) Spoon batter into greased muffin tin (makes 12); bake for 15-18 minutes.
Oatmeal Cookie Muffins
1 c oats
1 c milk, divided
1 egg
1/3 c brown sugar
1 1/2 tsp vanilla extract
1/4 c butter, room temperature
1 c whole wheat pastry flour (I substituted 1/2 c whole wheat and 1/2 c all-purpose)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 c raisins (or chocolate chips!)
1) Preheat oven to 350 degrees.
2) In a small bowl, combine oats and 1/2 c milk; set aside.
3) In a large bowl, whisk together egg and brown sugar.
4) Whisk in vanilla extract and butter; small lumps may remain.
5) Mix in oat mixture, flour, baking soda, salt and cinnamon.
6) Add remaining 1/2 c milk and stir until smooth; fold in raisins.
7) Spoon batter into greased muffin tin (makes 12); bake for 15-18 minutes.
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