Perogie, Pierogi, Pyroghi

The filling to this recipe is actually  very similar to what you would find in another delicious Ukrainian dish, Nalysnyky.  It's a crepe rolled up in a dish, with plenty of butter for company, then place in an oven for about 30 minutes.  These, too, can be made sweet or savory.  While I usually go for the sweet, the savory with dill reminds me of wonderful childhood memories of beating my brothers to the dish for as many as I could fit onto my plate.  (My sister was much more demure and mature for this - more food for us!)

I've looked into the recipes online for the dill nalysnyky recipe, but I've decided to go with something as simple as could be said.  I really like the flavour of the cottage cheese, and of course the dill. I was flabbergasted at the addition of sugar - it really brings out the cheese.  (Oh, how sugar wins on every turn...)

So, here's where the delicious recipe comes in:

Cottage Cheese and Dill Perogie
2 cups dry cottage cheese
2 tbsps fresh dill
1 tsp sugar
1 tbsp butter


Cut up the dill quite finely.  Mix it in well with the cheese and the sugar.  After rolling out the dough, place a small spoonful on the dough.  After pinching them together and boilling, fry them lightly in the butter.  The butter really brings out the cheese's flavour.

Sit down and enjoy them with love - they have a delicate flavour which also fills you up quickly.

Husband's review:  Excellent.  Not a big fan of dill, but these make if an exception.  Eaten with joy.

Obviously, I can't take any recipe that belongs to someone else.  After someone works hard on something, it's unfair to claim their recipe.  But that doesn't mean this space can't work as a "review" of sorts.  As Martha Stewart is a fellow Polish descendant (according to Wiki), she also has a few perogie dough recipes.  After trying this one, I have to admit that it's not bad at all.  It is soft and pillowy - not even a little chewy, which I consider to be the mark of good perogie dough

That said, it takes a good amount of time, and it is a bit more expensive to produce than the two previous dough recipes (Korean Martial Art Dough and Cottage Cheese Dough).  Also, it doesn't quite stand up to being slightly over-boiled.  Watch these little dumplings like you're desperately hungry (I usually am), and will live in anguish if even one of them fall apart (but don't be upset at yourself if they do).  They're also not meant for the fry, either.  Like the Korean Martial Art perogies, they tend to leave bits of themselves on the pan, rather than getting a nice crispy shell.

All in all, I will probably try this recipe again, but only when I feel like I need to get rid of my cornstarch, when I don't mind spending a few more dollars, and when I know I won't be frying the perogies.  As I continue the perogie self-challenges, I'll try to think of fillings that would fit this dough perfectly.

Until then, perhaps you would like to try Martha's very delicate dough - found here.  For good measure, I've also copied and pasted it below:


1 large Idaho potato, (about 8 ounces)
1 tablespoon plus 1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup potato starch, or cornstarch
1 large egg
3 1/2 tablespoons creme fraiche, or sour cream  (I used sour cream)
5 tablespoons unsalted butter, melted



Directions


1.Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain,and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl. (Instead of a food mill - because I do not have one - I used a stick blender.  I think it worked well)


2.Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined. (I jumped the trigger a bit here - I 1/4 cup of water, because I was afraid it would not have enough liquid.  Not so much of a good idea - I had to add flour later, as it was too sticky.)


3.Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.


Husband's review:  Could not really tell the difference  (Oh, well!)

Bon Chance!

This is not a new invention of mine.  A friend, Nancy, was leaving for Brazil to attend a heritage conference, when she realized that more cash in the pocket was helpful.  From there, she not only made soup, delicious breads, amazing cookies, and many other delights, but perogies as well.

She went with Roasted Garlic and Bacon Perogies.  A very good choice.  I believe that they sold very well, leading to a very good time in Brazil, with many stories upon her return.

That's what Eastern European soul food leads to, in case you're wondering.


So, for the most recent edition of "Perogies for the People" - see the Drunk Strawberry Perogie for more details - I decided to carry on the idea.  Really, unless your a vegetarian, are you going to turn down bacon?  I think not.  However, I did tinker with it a little, as I wanted the filling a little less bitter (As that can happen from a lot of roasted garlic).  To do this, I added some of the left over bacon fat, and then I added some finely chopped onions. 

In case you're wondering - and I say this with a lot of confidence - these will taste better than something you find in the store.  If you're new to perogies, this should be one of your first recipes.  After you finish eating them, plan on sitting down next to a loved one, and dreaming the rest of the evening away.  (If you're concerned about the calories, wait until the next morning to work them off - this is not the time to worry in the first place)

Now, without further ado, it's time to learn how to create dish that will keep people coming back to your table:


10 medium potatoes, peeled, diced, and boiled
2 heads of garlic
2 tbsp olive oil
8-10 strips of bacon
1/2 cup finely chopped onion
4-5 tbps bacon fat

.Preheat oven to 350.  Cut the first 2-4 cm off of the top of the garlic, so that you can easily squeeze them out.  place them on aluminum foil, and prepare to wrap them completely with it.  Before firmly packing them together, spoon the olive oil on top.  Place in oven for 35-45 minutes.
Cook bacon, but do not make it cripsy.  It will not stay cripsy inside the perogie, and the chewy texture is better than no texture.  It also leaves more flavour.  Once it is cool enough, cut bacon into small pieces.  If you've gone for the more crispy bacon, ensure that the pieces are quite small, so as to not poke through the dough.
Mash the still-warm potatoes with bacon fat.  Remove the garlic from the oven and foil, then each clove from its paper-like shell.  Mash with fork, then mix into potatoes.  Mix in onions and bacon as well.  Taste test to evaluate whether you might need salt or pepper.

Put 'er in the dough, and get boiling and frying!

Husband's feelings on the matter:  Yum, Very good.

N (Not Nancy) - Thought the original (Orange spice/Swiss Joe's Season-all) perogies packed more flavour.  However, he tried the perogies with crispy bacon, which didn't leave as much bacon-ness as one would want.  I've since changed it to ensure that crispy bacon never enters the hollowed walls of perogies again.  (At least, not in my house)

B - (He ate it post N's suggestions) - Delicious.  Do not use an sour cream, as it will take away from the flavour, possibly hiding it away.

 As I've mentioned before, my family didn't go too much on the adventurous side of cooking when I was a young girl.  In fact, I don't think my parents want to change that too much, even today.  (Can't blame them - there are some good roasts and steaks from our beef farm, that I cannot cook due to the fact that I'm not living anywhere near the farm anymore, and even half decent roasts and steaks are oh-so-expensive compared to various combination of veggies, pasta, and cheese.)

Therefore, I started to explore the world outside of my regular family feast, into foods like: cheese.  Really, really good cheese.  I can't say that I'm an expert of any sort at the moment, but the world is opening up.  My favorite at the moment is a nice simple goat cheese.  (I've seen that some have started calling it a chevre - perhaps it's always been that way - which makes me think about a documentary about the Normands, and why we don't call our beef "cow" when it's on our plate)

Pesto has probably become important to me only because my dear husband got a lot of basil for me at the beginning of spring.  I was having a conversation with friends, saying that I only really wanted a good potato masher, and a basil plant.  He came back with a potato masher, and basil seeds.  Many, many basil seeds.  Does someone want a basil plant?

Pesto is a great recipe to play around with.  I've seen people chastised if they've used lemon juice in their recipe, but I'm rather addicted to lemon, so I'm a staunch supporter.  I don't use pine nuts, as they don't fit in the budget, but I do use walnuts.  Along with plenty of garlic.  One can never have enough garlic.  (Unless they have a partner that doesn't quite enjoy it.  Okay, brush teeth after eating, just to have the best of both worlds)

You could also buy the pesto, but I recommend playing with the recipe a bit.  To give you a head start, I'll give you one that I have at the top of my head:

Pesto Recipe


1 handful of basil leaves
1/4 cup finely chopped walnuts
1/4 cup Parmesan cheese
2-4 garlic cloves, finely chopped
2 tbsps olive oil
pepper, to taste
1/2 lemon - juiced


In a mortar and pestle, bruise the basil leaves well.  You can also send these through the food processor.  Add the remaining ingredients, except the pepper and lemon.  Add the pepper and lemon slowly, as you taste the pesto.  Add more lemon and pepper to your desired taste.



These flavours - pesto and goat cheese - culminated into one perogie.  If you like these flavours too, let me say one word:  Yum.



The goat cheese is pretty strong and tangy, and the pesto gives it a nice boost.

I've fried these up afterwards, with the intention of making them crispy.  Therefore, I used the Cottage Cheese dough, and it worked quite well.


Goat Cheese and Pesto Perogie


(Makes 20 - 30 mini perogies)


3/4 cup goat cheese
1/3 cup pesto
1/3 cup bacon fat
10 - 15 cherry tomatoes


After rolling out the dough, use a smaller cup to cut out the shapes.  (I used a small Korean tea cup)  Spread the pesto out on the dough, then add the goat cheese.  After a half hour, the cheese will feel like play dough, making it easier to work with.

Place in boiling water.  Put bacon fat in frying pan, and turn to medium heat.  Boil until the little guys rise to the top (it really won't take long).  Place in pan with bacon fat, and fry until lightly browned.  Move the perogies around every 15-30 seconds, so they don't stick to the pan.

Serve with halved cherry tomatoes, in order to compliment the goat cheese.


Husband's thoughts:  A delightful Pesto bomb.  He couldn't really taste the bacon fat, but the dude also smokes.  Noticed the crispiness, and appreciated it.

Nancy, perogie-lover-extraordinaire:  "Fabulous" (Or another positive adjective that starts with "f")  I think I might make these for her if she finds a reason to be upset with me....

Note:  These guys really are a big taste in a small bite, so don't plan to serve too many.  People like them, but they probably won't eat more than four mini-perogies each.

I. Love. Sugar.

Yes, I am trying to cut down.  I think I'm getting results from this fact.  I'm less sleepy, I have more energy throughout the day, and I feel more up-beat.

Still - I can't cut myself off completely.  That's where dessert perogies come in.  More precisely, the Pumpkin Créme Bruleé Perogie.  Truly, this is the stuff dreams are made of.

I bring this idea up in the middle of my work day in the office.  They sounded enthusiastic, but I think they might be getting annoyed with the ideas of food in the middle of the morning or afternoon when the penchant for snacks is well under way.  Bad Marianne!

I would stop, but my mind does not.  And as my sometimes not-so-lucky boss knows, at times I can't seem to stop spewing whatever enters my mind.  (I promise I'm working on it, though!)

After trying to hold it in, and then letting it come to a boil several time in my head before verbally erupting, I've decided that a nice rainy day like the one we're having is the perfect day to put it into motion.




First, I try the frozen custard.  I must say that I don't have an ice cream maker.  They aren't that expensive anymore, but I've made a promise to be nice to my budget over the next few years at least while the hubby's in school.  Food is wonderful, but so is electricity.  As well as the ability to one day own a place of your own.


However, sadly, this idea did not work. The custard did not have enough time to jump from "frozen" to "complete finished" while the perogie was boiling in the water.  Also, while I love my mother's dough, the brulee melted off a little too quickly.

Therefore, it was time for another try.  This time, still on a cold, wet, rainy day, I wanted to use pumpkin.  Thanksgiving is only a couple of weeks away!  (And the pumpkins were dirt cheap)

So, I found a really great recipe for pumpkin creme brulees.  I've revised it a bit, and halved it (As one really doesn't need that much, unless you have many guests).  So as not to infringe even a little on copyright (As well as someone's hard work), here's the link: ehow - How to Make Pumpkin Creme Brulee

Pumpkin Creme Brulee

1 1/2 cup heavy cream (35%)
1 cup boiled and mashed pumpkin
3 egg yolks
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp vanilla extract


Heat the cream to a gentle boil with the pumpkin and vanilla, then reduce temperature.  In a separate bowl, add the egg yolks, sugar, cinnamon, ginger, and cloves.  Slowly add the cream and pumpkin, 1/4 cup at a time, to the egg mixture.  One does not want the eggs to cook. 


From here, you can put the mixture into ramekins, then place the ramekins in a casserole dish with water.  The level should reach at least half way up the ramekin.  Bake at 325 for approximately 40 minutes, or until the mixture do longer moves when shaken lightly with tongs.  Place in the fridge for at least 2 hours, then add sugar and brulee with kitchen torch.


But that's not where we're going with this....

We want to make a Perogie.  Hence, the title of this blog....


I've opted to make these mini perogies, as it seems to be a mini perogie kind of weekend.  I've used a smaller cup (the Korean tea cup I have) to cut out the round shapes. 

Now, the part where we get the liquid custard into a dough.  Well, freezing these guys didn't work.  In a traditional creme brulee, one would stick them in the oven.  But I don't want them to cook all the way, and I want a little less hassle.  I know that my grandmother would not approve (She never used the microwave - no matter how many her children bought for her), but I like technology today. 


So, I've put the custard in the same small cup I've used to cut out the dough.  I've microwaved it, one at a time, for 30 seconds each.  There was a little liquid in the end, but that's a good thing.


After putting the microwaved mixture in the dough and boiling it as usual, put them in a dry place, and ensure they are not touching one another.  Drain any water that may gather on the plate.  Turn the perogie to let both sides hit the air as much as possible.  


Once it has cooled, sprinkle with a good helping of sugar, and brulee with kitchen torch. Do not brulee the other side of the perogie immediately, as the plate will be hot, and the sugar will soon melt.

Finally, you will be done.  Eat!  (Unless you've been taste testing along the way.)  Enjoy and be happy!


Husband's thoughts:  Crispy.  Illegally good.  He sticks by that. 

My thoughts:  I've had an insane amount of sugar in preparing this.  I think I'm going to crash now....

I like to think that every person who has their special recipe for perogie dough thinks it's the best.  I like to think that my dough, bequeathed to me by my mother, is the softest, most pillowy dough you'll ever taste.

That may still be true.  But alas, this is not what all people want in a dough.  Some appreciate a wonderful crispiness to their perogies.  I have found that usually crispy perogies mean a tough, overly chewy dough - less than delightful.

However, I got a recipe from S, who got it from a friend when said friend had people over for a perogie party of their own.  (Perogie bring people together!)  I have to say, this recipe solved that entire problem of "crisp on the outside, chewy as gum on the inside".  This stuff is juuuuuust right.

It was pretty easy to work with.  Rolling it out took a bit more muscle, but the dough stayed together quite well.  It was slightly more time consuming to close them, but not by that much.  To be completely honest, I don't think these perogies will break apart as my dough will, which gives it another advantage.  It was actually a pleasure working with this dough.

(That said, I'll still use my first dough, but not when I want a crispy finish.)

So without further ado, here's the recipe with original instructions:

The Cottage Cheese Perogie Dough

A short time ago, someone in my office noticed that the office butter had been left on top of the toaster oven, causing it to melt all over the place.  (The culprit has yet to be apprehended, I believe).  After a quick accusatory glance my way - no, I did not do it, as I used the microwave that day - we got into a discussion of the age of that butter.  As in, How long has the butter been sitting out?  I guessed about two weeks, and S confirmed that was probably true.  DP stared incredulously - "Butter doesn't have to be refrigerated."  (Okay, I'm paraphrasing, but the point was that it could stay out for a few days at a time without going bad.)

After looking at the package (which recommends refrigeration), and the Internet (Wikipedia can't even be trusted for keeping you food safely stored, in my opinion), DP pointed out that Blue Cheese has bacteria, as do all cheeses.

My response - of course it does.  But it has happy, tasty (ish, sometimes) bacteria.  Good cheeses only have certain bacteria exposure, and when others are thrown into the mix, it makes it more "milk gone bad" than "wine companion".

Then DP suggested it as a perogie filling.  He may not have meant it to be a dare, but alas - I took it!  (And there wasn't much else to do last Sunday afternoon)

I've only tried it once, in my pre-goat cheese stage of life.  As life is meant to be full of, well, living - I'm willing to try again.  Now that I have, I can understand why people would gain that acquired taste for it.  I, however, have a few too many country smells in my repertoire, and it reminds me of one of the less satisfying.  I could go into what it is, but I've decided that it would be better to politely shake my head and say "no, thanks."  I don't want to ruin your appetite on a food blog.

(The same thing happens with lamb.  It reminds me of something unsavoury.  That is, except the first and only time I had a roasted lamb, made by my best friend's mother, when I went camping with them.  Wow.  Unbelievably succulent, Mrs. L!)

Anyway, I still decided to go ahead, as I planned on trying, at the very least.  In addition, there's always the chance that a good companion will change the game.  I've searched out the web for great foods to eat with blue cheese, and came up with this idea.  So, without any more delay, I give you the recipe (which is very simple):

100 grams blue cheese (I went with Cambozola cheese, which is a mild blue cheese)
1/2 cup roughly chopped walnuts
1 nectarine
2 tbsp brown sugar
1/4 cup water


After rolling out the dough, fill with chopped walnuts and slices or crumbles of the cheese.  As a sweet accompaniment, bring the water and sugar to a boil in a frying pan, then add slices of the nectarine.  Do not brown the nectarine, but let it soften, then remove.  Boil the perogies, letting them pop up to the top, then place in the frying pan with the remainder of the juices.  Add more water, if needed.  Fry lightly, keeping sure that the perogies do not stick to the pan.
Remove, and eat with the nectarines.



The Hubby's thoughts:  Liked them a lot, despite the blue cheese.  (Even though he spent a good amount of his life in France, he didn't quite get into blue cheese.)  He remembers looking forward to the next one each time.

Since we needed to get blue cheese lovers into the picture, I brought them to the office, for more taste testing.  The results:
Um, Um.  Oh yeah.  Oh yes.  (Not paraphrasing.)  After a couple of minutes, someone suggested that they should perhaps turn off the lights.

This made for a pretty good afternoon.

Once upon a time, I lived out west.  Like many people, I didn't think that much about people not living out west.  Not that I didn't like to, but it just didn't come into my mind.  Then, I left the province I grew up in for adventure.  The place: Korea.  I learned much while I was out there, and I was inspired to adventure more.  So I moved to the Quebec side of Ottawa, called Gatineau.  The food was great.  Namely, the poutine was spectacular.

However, is the love for perogies ever really replaced?  I have to admit, when I saw an article in the Globe and Mail,  http://www.theglobeandmail.com/life/my-national-dish-the-mighty-pierogi/article1618895/, I was absolutely resolute in the idea that perogies were the best - the absolute best.  However, on further inspection, and remembering how much I love that beautiful chewy cheese, I can't deny that poutine is truly great.

That's when I got the idea for bringing the two together.  Also, the idea that there are many more ideas where that came from.  As I like attention, and my bosses (oh, those poor bosses!) don't really like my constant chatter in the office, a blog was necessary.  The birth of this blog!!

So I set out: delicious curd cheese and some simple salt and pepper mashed potatoes, drowned in poutine sauce. (But not gravy - gravy is made with the fat after a roast is cooked.  Poutine is made of broth.)

The recipe: (Filling)

1 package of curds - bought that day, if possible
2 cups potatoes, peeled, diced, boiled
3 tbsps butter
1 tsp salt (or to taste - but the cheese is already salty, so not too much)
1 tsp pepper

Mash the potatoes up with butter.  Add the salt and pepper, making sure that you taste test along the way.  Once again, it should not be too salty, because it will be twice as salty in the end. 
Fill the perogie up half with cheese curds, and half with the potatoe filling. 

Seal it up - then boil, and fry lightly in butter.

Poutine sauce (from - what do you know - Emeril Lagrasse)

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• Salt
• Freshly ground black pepper

 In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes.

 See here for Emeril's complete poutine recipe:  http://www.foodnetwork.com/recipes/emeril-lagasse/poutine-fries-and-gravy-recipe/index.html

If you freeze these guys, make sure that you fry them, as the cheese does not heat up as quickly as the potatoes do.

The Reviews:  Extremely filling. (I didn't get more quotes for this one, as they came at work when I was preoccupied with.... work)  Generally, good stuff.

I grew up in a non-sweet potato house.  Never touched the stuff until I traveled overseas, and even then it was deep fried and breaded.   The idea of a pie made out of this stuff made me extremely weary.  (With marshmallows?  Nuh-uh.)

But once again, the powers that be stepped in, and I've since met people who have shown me the light.  It was one of those instances in which a person invites you over, and places food on your plate.  My grandma did it to me all the time!  (And ma belle-mere, I'm looking your way, too...) What do you do - Ignore it?  Feign illness?  Let them know that you're full?  Their trick - Give you food after you've said you're hungry, right up front as the first course.  No. Way. Around. It.

This is how I've learned to like - and in some cases love - oysters, asparagus, sweet peas, potato pancakes, and most recently artichoke.  (But it didn't work for liver.)

So I'm happy to say I got over sweet potatoes, even though test-tasting the filling still made me feel suspicious.  Who knows what an actual vegetable - and one with extremely good heath benefits - would leave you.

It turned out rather well.

As many will know, sweet potatoes naturally have something rather nice for the sweet tooth - sugar.  Along with the cinnamon and raisins, it can feel like a great, moist cinnamon bun.  But healthier.

The filling is rather simple:

3-4 sweet potatoes - peeled, diced, boiled
1/2 cup raisins
2 tsp cinnamon

For frying:
1 tbsp butter
1/2 tsp brown sugar

Mash the sweet potatoes well, and add the raisins while everything is still hot.  (You could soak the raisins in hot water, or some rum.  However, I liked the texture of the non-soaked raisins.)  Add in the cinnamon, but as with any filling, taste test and look for the sweet spot for yourself.  Boil the perogies, as per usual. 

Here's where you can get really creative:  If you have a blow torch (and who wouldn't want a blow torch for the kitchen?), you can brulee these guys.  After boiling, let them dry off a little.  Pour sugar over top, and let 'er rip. 

You can also fry them in butter and sugar, or try your hand in simmering these in rum, too.

Husband's reaction:  Um.  Good job.  (I will make something he doesn't like, and I promise to report fairly

Friends and family, who I may upset in the future:  Know that I will now repay my insolence in perogies.  But not just any perogie.  Yes, it is the much anticipated (in my little mind) Chocolate Perogie, with finely chopped walnuts, simmered in Baileys Caramel Liqueur.  (Though I may decide to refine it later)

Chocolate and walnut perogies, with bananas

I actually made these a week or so ago (with help from friend), and then threw them in the freezer because we had already made and eaten several other forms of perogie that day.  Today was the day to rectify that.  Now, I think these will be my ultimate soul food - the dumplings to make all sadness go away.....

(I will not consider the calories.  They are two small dumplings.  It's portion control in a dough.)

But first, let me tell you that stuffing these guys takes a little bit of patience.  The dough needs to be very pliable, and the person pinching the ends together needs to be very patient. 

(Approximately 15 perogies)
6 squares dark, semi-sweet or bitter Baker's Chocolate - Or the best chocolate you can 
      find/feel like paying for.  (About 1 1/2 cups)
3/4 cup very finely chopped walnuts

(To serve 4 perogies)
1/4 cup Baileys Caramel liqueur
1/2 banana, sliced


Cut up the chocolate, or shave the chocolate so that it is very fine.  To ensure walnuts are fine, you can throw them in a food processor.  Mix the two together.  Before spooning the chocolate onto the dough, heat the mixture slightly in a microwave, or in a double pot.    Do not melt it completely, or it will be difficult to close the perogie.  Spoon the mixture onto the dough, and close it very carefully.  

Boil the perogie as usual, letting it come rise to the top of the water - but take them out as soon as they are done, as they will be cooked more.  Pour the liqueur into a small pot and turn to medium heat.  Simmer the perogies until it changes a nice golden colour.  No need to fry them.  As there will be some liquid left, soak it up with some sliced bananas for approximately 5 minutes.

Tip:  Ensure that the dough is not too thick, as you don't want it to be too doughy.  You just want enough dough to be able to soak up the flavour of the liqueur, and to savour the chocolate.  

Recommended dough: Perogie Dough sounds like a Korean Martial Art

Husband's thoughts:  "Pretty monumental.  Om, om, really good.  As I suspected."

I have lucked into a pretty good family.  I grew up on a family farm, with parents I admire and siblings I've had a lot of great memories with.

That luck continued not only with my husband, but with my husband's family.  They all live in interesting parts of the world.  South Carolina is beautiful, with some pretty quality people.  I love politics, so I don't think I could accurately put into words how much I like visiting Washington, D.C.  Sooner or later, I plan on visiting San Antonio.  Until then, I'll be quite happy with my memories of Paris.

Just today, I was a rather mopey person, and found myself thinking of a combination of my home in Saskatchewan, and visiting my husband's mother overseas, as we did a few months ago this past spring.

To add to the generosity of the trip to Paris, my husband's mother was also quite hospitable to us in her home - delicious and interesting food, great outings to the country....  Not to mention the best tub a girl could get a soak in.  Heaven!

Many Saskatchewanites (I know, we're Saskatchewanians, but I think Saskachewanites sounds better) will know that these good deads you receive should at least merit some sort of 'thank-you'.  So, when I got a request for perogies, the idea made perfect sense.

Then I forgot my spices.  Drat.  Yes, salt and pepper would do.  But it just doesn't have the same ZING! POW! WHAM! as the spices I use back home.  Until I remembered the creamy luxury the hubby had introduced to my life a few years back:  Boursin.  Popular on this side of the pond as well, it is a fabulous introduction to the world of creamy cheese.


I went forward, guessing that it may be quickly drowned out by the potatoes.  Nope.  It is delicate.  It is delicious.  It is my new favorite.

And the recipe, which is quite simple (which makes me question if I am becoming lazy):

6 - 8 perogies peeled, diced, boiled
1/8 cup butter
1 package of Boursin.  (You choice of flavour, but I go with Garlic & herbs)


Mash the potatoes with the butter.  Add in the cheese, first half a package, and to taste.

Suggested dough recipe:  "Perogie dough sounds like a Korean Martial Art"

Because it makes potatoes and tomatoes dance on you taste buds.  Why would a person want to pass that up?

This spice - is Swiss Joe's Season-All.  Manufactured in Saskatoon, it consists of fine salt, corn starch, garlic, herbs, and spices.  There may have been a time it had MSG, but as the label has scratched it out, I think we should be lead to believe that it no longer does.  In any case, it's delicious.  I need more.  (Mom?  Dear Sister?  Perhaps some other relative or friend I have in Saskatchewan?)

Here's the thing with this spice: it's also my secret ingredient.  There!  So along with the first blog post recipe, y'all know exactly what ingredients you need to make the same perogies that I do.  For those of you who haven't eaten my perogies, they're pretty darn good.  Considering that I am far from perfect, I think my husband reminds himself on my less-than-angelic days that I can cook these darling little delights.

However, I don't want to downplay the onions.  They give a great little bit of acidity, without going too far, and without making it sweet.  (Yes, I have a great love for onions, stretching back at least 5 years.)

This is the first time I've put this recipe down, so I may make changes if I realize that I happened to mis-quote myself.

6-7 diced and pealed potatoes, boiled and mashed
1/4 cup butter
1 small, finely chopped onion
1 tbsp spice (or to taste)
1/2 cup mozzarella cheese (for consistency)

Mash potatoes up with butter.  Add finely chopped onions.  Add 1 tablespoon of the spice.  Taste, and then continue to add the spice until you feel it's got the right seasoning for you.  While the potatoes are still hot, add the mozzarella cheese, and continue to mash until it is smooth.


Place a spoon full on the circle of dough.  I would use the "Perogie dough sounds like a Korean Martial Art" recipe.


I would recommend, if you are able to, getting a hold of this wonderful spice.  Manufactured by Swiss Joe's Manufacturing, Box 412 Saskatoon, Saskatchewan, S7K 3L3  (306) 934-3148.  If you happen to trought out to Saskatchewan, you'll find it in a surprising amount of stores.

Otherwise, try perhaps the Keg Steak House Spice, or perhaps another orange spice.  (Oh, how proper chefs must hate me!!)

For all other perogie chefs out there, please let me know if you've got a great spice to add to the mix!  (It's okay - it didn't hurt me.  Yet.)

From the grocery store, coupled with a delicious sauce

I've been anxious to get cooking for this blog.  The problem:  It's the middle of summer.  No one likes cooking in a small, enclosed kitchen at any time - much less the middle of a humid summer.  So as far as cooking goes, I've been trying to look for no-cook recipes, like cucumber and yogurt varieties.  (Let me just say - yogurt, dill, and lemon juice with cucumbers equals a wonderfully refreshing pick-me-up)

So unless I soaked in a tub of cold water before and after the experience, that wasn't going to work.

But alas!  There are half-decent perogies for sale in at least one grocery store in my city!!

This leads me to making the sauce, and nothing else.  Blast that little air conditioner (but only for a couple of hours) and get saucy....  I've developed this recipe from a common white/bechamel sauce.

So, out with the recipe....

Roasted Garlic and Dill Perogie Sauce


Do not make this sauce too thick - as the perogies are fairly heavy, a very heavy sauce on them makes it a little overwhelming.  Keep it a little light, and focus on the flavour.

Preparing the perogies:  As always, after the water boils, put perogies into water and wait for them to pop up to the top.  For this sauce, I've decided to fry them in some good 'ol fashioned butter (cause I had a hankering today), and then spoon the sauce over top.


The husband's reaction:  Nodding approval, an eager desire to eat more again.  "Smashing success"

Suggested filling: Keep it simple with any of the following combinations: potatoes-cheddar, potatoes-ricotta-dill, potatoes-onion

A little while ago, after the earthquake in Haiti, I decided that there must be something I could do.  I'm not much for telethons, even when big music stars are playing their music.  I'm also pretty bad at marathons, walk-a-thons, stay-awake-a-thons, and pretty much any "thons".  Really, really bad at 1) asking for money (lucky boss, I know) and 2) doing one thing that is rather uncomfortable for a long period of time.

Then, I thought of the wonderful ladies from back in my home town, who made perogies to support their rather beautiful Ukrainian Catholic Church.  If they can do good by making perogies, then perhaps I could....  I got a couple of people together, and the selling of the perogies began with a bang!

Now, while making perogies does mean caring about the food for a longer period than one usually makes food - one can also drink in the process. (After all, not only do I have to ask for money - which I hate - but I am doing something in a semi-sustained manner.  I 'deserve' it)

This does not mean that my friends and I get really happy and the poor quality is shown in our work.  No, no, no.  First, my work seems to have kicked my mind into a state of constant detail, which is reflected in the food.  (My poor husband was shocked when planning our wedding, how inane I got while choosing the correct font for the invitations)  Second, when it comes to perogies, no one likes a dumpling that splits while being boiled, and so I've always been up tight about it.  Third, if you are drinking a very filling drink, you're less likely to eat the filling.  And who wants to run out of filling?

I made the following martini, to satisfy the tastes of these wonderful do-gooders:

But alas - after you pour and strain, there are remnants!  I don't know if you're made of money, but I'm not! (see above, for reasons)  Juicy strawberries, just left to rot?  No, no, no!

The hubby noticed (as we girls were all enjoying wonderful drink), and suggested that we can eat the remaining strawberries, or make it into a filling.  (You see why we're meant to be, yes?)



It's not quite simple to do this.  Even making a filling out of non-liquefied fruit can be difficult, as too many juices near the lip of the perogie can cause it not to close properly.  Therefore, one needs to freeze the filling.  After about an hour or two, the filling will be stiff enough to be able to spoon it onto the round  piece of dough.

Freezing the little inebriated guy:

After pinching the dough together, throw the perogie back into the freezer as soon as possible.  I like to make about 10 at a time, take out the pan (with wax paper over each layer, and no dough should be touching.) put the perogies down, and then throw the pan back in the freezer.

That said, don't stack too many frozen perogies on top of each other - they will squish down, and the filling is more likely to be released.  These little guys need a lot of of care!

Finally, cooking that stumbling fall-over lush:

If you are eating these immediately, so much the better!  If you are not, leave them frozen - don''t let them melt, for fear of the fruity insides seaping out.

In any case, heat up some cooking oil to medium heat.  Very careful (preferably with a long spoon or fork with a perogie at the end) place the perogie in the oil.  Remove when it floats to the top.

Finish it off with a little bit of creme, icing sugar, or ice cream!

Now, go forth, and never have a boring or wasteful perogie party again!

I grew up eating perogies off my grandmother's wonderful round wooden table when we went to see her in the city.  There was a beautiful butter silk draped over the little soft dumplings, filled with a simple but tasty potato filling.  A gentle sunlight shone through the small, stain glassed window, into a room filled with very happy feast-ers.

And what a way to grow up!  Later, my mother would make the dough for my sister and me to roll onto the table when Easter, Thanksgiving, Christmas, New Year's, and Ukrainian Christmas arrived.  As time went by, and the farm grew, we didn't have enough time in our house to make our own.  (Though the ladies from the local Ukrainian church always made wonderful perogies!)

It wasn't until I had gone through university, and travelled all the way to the tiny go-getter nation of South Korea that I started to miss these little dumplings.  Korea has all the ingredients that you would need for the dough - luckily!  So, when my mother sat down to write me an email with the following Pyroghi dough (I spell it perogie, but I believe I'm lazy) recipe, I was changed forever....

Though between the conversations of perogies and politics, I'm not so sure everyone would think it's for the better!


The egg was my addition.  I've made these little guys ahead of time, and they started to stick together rather badly without the egg after being re-heated.  The egg seems to help in this process.

You might want to roll it out thickly - don't.  I can see why you might - It's easier to stuff, and it's less likely to break when boiling.  However, it can become rather chewy if you do.  Very few people like a chewy perogie.  Don't make perogie virgins hate perogies.  That would be uncool.

This is one of many, many dough recipes.  I would like to contend this is the best I've seen.  I have a weird feeling that not everyone will agree.  This is, therefore, why I created the blog.  I'm anxious to get to know other recipes.  (And husband is eager to taste!)

So, while I really can't wait to try out some of my ideas, I'm also going to try out doughs for a different sort of perogie lover:  The crusty-on-the-outside lover.

Sometime.  Maybe this weekend.  Summer is not a good perogie making season! (But a wonderful time to dream about the tastes!)