Perogies

Last week my mom and I were in the store and I saw a perogy press mold. I begged my mom to buy it, claiming that I would use it right away. My mom gave in because she said she remembered how her family used to have a similar one when she was a little girl and started to recall some of her childhood memories in the kitchen. The fact that it was on sale also helped.

True to my word I used the perogy mold later that same week. Earlier that day I had visited my grandmother for lunch and told her of my intentions to make fresh perogies, or as we call them in Russian "varyeniki", from scratch. In a conversation with my mother the next day, my grandmother said she could tell that physically I was present but mentally I was thinking all about the perogies...which was totally true.

The concept of the perogy mold was good: make the dough, roll it out and cut into strips, press into the mold, fill each cavity with the filling, lay a second sheet over-top, and then use a rolling pin to apply pressure and seal the perogies. Then pop out the finished product and BAM... six perogies all at once. The problem was that the mold was not well designed and the perogies were not as easy to seal and pop out as they should have been. The mold itself was not heavy, therefore it tended to slide on the counter when using the rolling pin. Also, the ridges were not as pronounced as they should have been, meaning that after using the rolling pin we still had to use our fingers to apply pressure on specific parts of the mold for the perogies to properly seal. Despite our initial difficulties we eventually got the hang of it and admitted that there was a certain convenience to being able to make and fill six perogies at a time, even with the flaws in the mold.

We used a traditional potato and onion filling, with a few select ones having cheese as well for my brother's sake. After boiling them off, we also pan-fried them for an extra crunch and served them with caramelized onions and sour cream. Personally I have always loved perogies and was really proud of the finished product. More so, I was happy to spend the time in the kitchen with my mom knowing that she had done the same with her mom when she was a young girl.

Perogies
Note: It is best to make the filling first and allow it to cool while making the dough because it cannot be hot when making the perogies, otherwise it will melt the dough. This recipe makes approximately 36 perogies.

For the dough:

• 3 cups flour
• 1 tsp salt
• 1 large egg
• ¾ cup water
• 2 tbsp oil

1. Combine the flour and salt and set aside.
2. Whisk together the egg, water, and oil. Stir into flour mixture, adding up to 2 tbsp more water if needed to make a soft, but not sticky dough.
3. Knead the dough on a lightly floured surface about 10 times, or until it is smooth. Cover with plastic wrap or a damp towel and allow it to rest for about 10 minutes.

For the filling:

• 1 lb potatoes, peeled and cubed
• 2 medium sized onions, chopped
• Olive oil 
• Salt and pepper

1. Place the potatoes in a large pot and cover with water. Add salt and bring to a boil. Reduce heat so that water is gently boiling and cook potatoes for 10-15 minutes, or until the pieces can be easily pierced with a fork. 
2. Drain the water from the potatoes and mash well so that no chunks remain.
3. While the potatoes are boiling, pour some olive oil into a large pan and saute the onions over medium heat until deep golden in color and caramelized.
4. Combine ¾ of the onions with the mashed potatoes and season to taste with salt and pepper. Reserve the remainder to serve with the finished perogies.  

To assemble and cook:
Note: The assembly instructions are based on making each perogy one at a time, without the use of any tools or molds. Although not necessary, pan-frying the perogies at the end makes them taste even better and I would highly recommend it.

1. Divide the dough into quarters and work with one portion at a time, keeping the rest covered with a towel.
2. Roll the dough out onto a lightly floured surface until almost translucent.
3. Using a 3" round cutter, cut the dough into rounds and place approximately 1 tsp of filling on each round.
4. Lightly moisten the edge of half of the round with water. Fold over the filling and pinch edges together to seal.
5. Place finished perogy on a flour-dusted cloth or plate and cover with a towel to prevent from drying out. Repeat with the remaining dough and filling.
6. In large pot of boiling salted water, cook the perogies, in batches and stirring gently, until floating and tender, about 5 minutes. Use a slotted spoon to remove to a colander to drain.
7. If desired, melt a little bit of butter in a pan and quickly fry the perogies, about 5-8 minutes on each side, until golden brown. Serve with reserved onions and sour cream.

Thai Style Twice Baked Sweet Potatoes

When I told my mom last weekend that I was desperate to make this dish because I had the recipe bookmarked since November she laughed at me. I believe her exact response was, "Let this be your biggest problem." I understood her mockery and laughed alongside her but nonetheless I was determined to test the recipe and informed her that I was going to prepare it during the week regardless of whatever other food we already had in the refrigerator.

Once I made the dish and fed it to my mom and brother I finally felt good being able to cross it off my list of "recipes to try". Unfortunately the baked potatoes did not receive as good of a review as I was hoping; my brother typically doesn't like potatoes so I wasn't expecting much from him but I thought my mom would enjoy the dish. After eating the baked potato she said that she liked the Thai flavor but it was too sweet. Personally I enjoyed the sweetness, not surprising given my love of yams and sweet potatoes, but I could see her point and agreed that it was a little overwhelming considering how big each potato was. Next time I think I will try using russet potatoes and see if it receives a better reaction.

Thai Style Twice Baked Sweet Potatoes
Note: The sweet potatoes can be baked ahead of time and then the insides scooped out for the filling later.

• 3 large sweet potatoes, washed and scrubbed clean
• 2 red bell peppers, chopped
• 1 medium-sized onion, chopped
• 4 cloves garlic, minced
• 1-1.5" chunk fresh ginger, minced
• ⅓ cup coconut milk
• 1 lime, zested and juiced
• ½ lemon, juiced
• 3 tsp Thai red curry paste
• ¼-½ bunch cilantro, chopped
• 4 green onions, chopped 
• Olive oil
• Salt and pepper

1. Rub a little bit of olive oil onto the sweet potatoes and wrap each one tightly in aluminum foil.
2. Bake at 375 degrees Fahrenheit for 60-90 minutes, depending on their size, or until they can be easily pierced with a fork. 
3. Remove from the oven and once cool enough to handle slice each in half and scoop out the flesh, leaving about ¼" around the sides. Set the flesh and skins aside.
4. In a large skillet, heat up the oil over medium heat and saute the chopped onions until translucent, about 3-5 minutes.
5. Add the garlic and ginger and saute for another 30 seconds-1 minute, or until it is fragrant.
6. Add the chopped bell peppers and continue to cook until the vegetables soften, about 5 minutes. Remove from the heat and set aside to cool slightly.
7. Add the coconut milk, lime zest and juice, lemon juice, and red curry paste to the sweet potato flesh and mash until smooth and no lumps remain.
8. Stir in the sauteed pepper mixture and then the green onions and cilantro. Mix well and season to taste with salt and pepper.
9. Lay the sweet potato skins, skin side down, onto a lightly greased baking sheet (or covered in aluminum foil) and fill generously with the mixture. If you want, wet hands slightly and smooth out the tops to create little mounds.
10. Put the sweet potatoes in the oven with the broiler on and leave inside for 2-3 minutes, or until the filling is heated through and the top becomes slightly dark and charred. Be careful not to over broil!

Baked Potato Skins

Many months ago my brother, cousins, and I went to lunch at a local chain and ordered some potato skins as an appetizer. My brother went crazy over the potato skins and has been begging me ever since to make them. I finally got around to it last Saturday when my friend came over and I made them in addition to shrimp tacos...a strange combination, yes, but I had promised each of them those dishes so we ate it all together.

The concept of the potato skins is actually quite simple; you bake the potatoes, remove the insides, crisp the skins in the oven, then fill them with whatever you like. Despite their ease, I recognized that my potato skins could have turned out better. I chose to make mine barbeque flavored but I didn't use enough sauce to coat the skins, resulting in my brother adding additional sauce to the top of his. Also, I think I should have kept them in the oven under the broiler a little longer because they weren't quite as crispy as I would have liked. Still, my brother said they were top notch and I was glad to have finally fulfilled his longstanding request. His next request: make something with hazelnuts.

Baked Potato Skins

• 5 russet potatoes, scrubbed and dried
• 3/4-1 lb ground beef (depends on size of potatoes)
• Shredded cheese
• 1 green onion, chopped (green part only)
• Barbeque sauce
• Sour cream
• Olive oil
• Salt and pepper

1. Pierce the potatoes several times with a fork and then place on a rack and bake for about 50-60 minutes at 400 degrees Fahrenheit, or until they can be easily slit with a knife.
2. Meanwhile, cook the ground beef on high heat in a large skillet for 6-8 minutes or until no more pink is visible. Set aside.
3. Allow the potatoes to cool slightly before slicing in half lengthwise and removing the insides. Leave about 1/4" ring along the bottom and sides.
4. Rub both sides of the potato skins with olive oil and sprinkle with some salt and pepper. Place the potatoes, skin side up, on a baking sheet and return to the oven with the broiler on for 2 minutes. Flip them over and broil the other side for 2 minutes as well. Watch the skins carefully so that they don't burn. If they aren't crispy enough, broil each side for an additional minute.
5. Remove the potato skins from the oven and brush the insides with the barbeque sauce. Distribute the beef filling evenly amongst them and top with some shredded cheese. Return to the oven for about 5 minutes under the broiler, or until the cheese on top is melted. 
6. Garnish with sour cream and green onions.

Eggs in Potato Nests

A month ago my cousin emailed my aunt and me this recipe for cute little potato nests baked in a muffin tin and then filled with eggs. I don't know how he came across the recipe considering that most of his internet browsing has to do with sports or politics but I guess I will be left to wonder. When he sent the email my aunt and I thought it would be fun for me to sleepover at their house one evening and then have the little nests for breakfast the next morning. Last Saturday my parents left for a vacation and so my brother and I spent the evening at my aunt and uncle's house and enjoyed brunch all together the following morning.

The idea of baking eggs in an edible shell was not new to me...in fact I have tried it once before a long time ago. In my previous attempt the recipe called for thinly slicing the potatoes and then layering them in the muffin tin to create a little cup. Unfortunately the little cups did not hold up when it came time to scooping them out of the muffin tin. This recipe called for grating a mix of regular and sweet potatoes and pressing the mixture along the bottom and sides of the muffin tin. Even though the potato nests did come out of the muffin cups, there was still some left in each well despite having sprayed the pan with Pam.

Ultimately, although a fun idea, I think that I will stick to making stuffed breakfast tomatoes in the future if I'm looking for an edible vessel for the eggs. The tomatoes are less fussy and involve fewer steps and I like the extra juice and flavor they provide to the egg. Because these potato nests didn't have that additional flavor component I suggested to my aunt that we make a vegetable hash that could be spooned on top or to the side of the eggs.

In addition to making the eggs, we also made lemon ricotta pancakes and paired it with a cranberry compote. My aunt also baked some puff pastry and topped it with shredded cheese and my uncle cut up some fresh strawberries. It was quite the breakfast spread and we had to extend the table to fit it all. Everyone really loved the entire breakfast and it was great to spend the night with my cousins, something I haven't done in a very long time.

Eggs in Potato Nests

• 1 large russet potato, peeled
• 1 large sweet potato, peeled
• 1/2 tsp salt
• 1/2 onion or 1 shallot, minced
• 3-4 cloves garlic, minced
• 12 eggs
• 1/4-1/2 cup shredded cheese
• Salt and pepper

1. Grate the potatoes and mix together. Sprinkle with the salt and set aside for 10 minutes. Gather the potatoes in a bundle of paper towels and wring dry to remove excess liquid.
2. Add the onion and garlic to the potato mixture and season lightly with some salt and pepper. Add about 2-3 tablespoons of the potato mixture to each cup of a well-greased muffin tin. Press the mixture firmly along the bottom and sides to create the nests.
3. Bake the nests for 13-15 minutes at 400 degrees Fahrenheit, or until they have become a little crispy and can hold their shape.
4. Remove the pan from the oven and sprinkle some shredded cheese into each cup. Crack an egg into each cup as well and then season again with a little salt and pepper.
5. Return to the oven at a reduced temperature of 350 degrees Fahrenheit and bake for another 10-15 minutes, or until the whites have set. Keep a close eye on them otherwise the yolks will harden if kept in the oven too long.
6. Allow the eggs to cool for a few minutes in the tray before gently spooning the nests out of the pan.

Hanukkah Latkes

Last night was the first night of Hanukkah and no Hanukkah is complete without latkes. These traditional potato pancakes are made using grated potatoes and onions, bound together with some egg and matzo meal or flour, and then fried. Of course there are other variations that can include zucchini or carrot, or even sweet potato instead of regular, but I wanted to stick to the traditional latkes that I know and love.

I have never actually made latkes before, though I have consumed plenty every year, and needed to look up a recipe before I started to prepare them on my own. Most of the recipes were pretty standard with slight differences between them, however the one thing that stood out across the board was the need to wring out all of the moisture from the potatoes. All of the recipes suggested different ways of doing this, but each emphasized the importance of this step. Since it was outlined as being so important, I of course made sure to follow instructions but let me just say...it was hard! No matter how many times I thought I was done, another squeeze would produce more liquid. My eyes were watering from the onions and I was wiping at them with the sleeves of my shirt. When I finally finished I had to go to the bathroom to wash off some of the tears that had rolled down my cheeks.

To be honest, these latkes were not a solitary effort; although I made the batter my mom was the one who actually fried them. While she worked on getting the latkes ready, I made a salad to go along with our meal. Once everything was ready, my brother set the table and everyone gathered for dinner. The only thing missing were glasses for our drinks so I went and grabbed some. Just as I was setting them down I accidentally dropped a glass and it fell right on top of another one. Instantly shards of glass flew across the table and landed on all of the plates and food. However the miracle of Hanukkah blessed my family because at that moment, the only thing missing from the table was the plate of latkes which my mom held in her hands, ready to set it down. Luckily for us, our latkes survived my clumsy accident and we were still able to enjoy them just as planned, albeit with a fresh set of dinnerware and a new salad that I quickly put together. I guess the miracle of Hanukkah extends to anything with oil in it...menorahs and fried food.

Hanukkah Latkes

• 8 medium sized Russet potatoes (or some other variety if you prefer)
• 2 large onions
• 4 eggs, lightly beaten
• 1/4 cup matzo meal (or flour)
• Salt and pepper to taste
• Optional: Handful of chives or green onions, chopped finely
• Oil (for frying)

1. Peel the potatoes and onions. Line a large strainer with a cheesecloth and place in the sink. Grate the potatoes and onions using the coarse holes of a box grater, alternating between the two, and place the shreds in the lined strainer. Alternatively, use the shredding disc on the food processor and alternate putting through chunks of potato and onion. 
2. Gather the ends of the cheesecloth so that all of the shreds are enclosed, then twist and squeeze to wring out as much liquid as possible. Do this in batches so that the load is more manageable and it will make it easier to squeeze out the liquid. Once the mixture is as dry as possible, transfer it to a large bowl and repeat with the remaining shreds.
3. Add the salt, eggs, matzo meal, salt and pepper, and chives/green onions if using, to the potato-onion mixture and stir well to combine.
4. Pour enough oil into a frying pan so that it covers the entire bottom and comes about 1-2 cm up the sides. Heat over high heat until the oil gets hot then reduce to medium. Take about 3 tablespoons of the mixture and shape into an oval. Place in the pan and flatten it out slightly so that it forms a small pancake. Repeat until the pan is filled, but the latkes are not touching.
5. Fry each latke for about 3-5 minutes per side, or until each side is well browned. Transfer to a paper towel-lined plate to absorb some of the oil. Repeat until all of the latkes are cooked. 

Note: The latkes taste best when served immediately, alongside some sour cream or applesauce for dipping. However, they can also be cooled and then stored in an airtight container in the refrigerator or freezer with layers of parchment paper between them to keep from sticking. To reheat, place them in a single layer on a baking tray in the oven at 375 degrees Fahrenheit for about 10-15 minutes, or until they start to sizzle.

Farmer's Market Soup

I'm calling this farmer's market soup...really it's just a soup with a bunch of vegetables and barley. Although I may not have gone to a farmer's market to get all of my ingredients, more like the local grocery store, this is the type of soup I imagine one could make out of all the fresh seasonal ingredients currently available.

I especially enjoyed the barley in the soup because it gave the soup a lovely texture and something to really chew on. I admit I may have gone a little spice crazy...I liberally sprinkled red chili pepper flakes and may have added too much...but I actually liked the extra kick. For those who just want a hearty soup without the spice skip the flakes and you're good to go.

Unfortunately, due to the fact that I was using random ingredients from the fridge and pantry I don't exactly remember the proportions for everything but by now I've made enough soups that I've figured out the basic recipe. Each soup has five to six steps, depending on whether you leave the soup chunky or want it to be smooth in the end.

1. Saute the onions and shallots (whichever you're using) for 3-5 minutes until translucent. Add the chopped/minced garlic and continue to saute until everything becomes fragrant, about 1 more minute.
2. Add all of the hard chopped vegetables. This includes carrots, celery, pepper....things that are crunchy. Saute for about 5 minutes and mix it all around.
3. Add all of the soft vegetables. This includes mushrooms, zucchini, tomatoes, and eggplant. At this point, also add any spices including the salt and pepper. Depending on the type of flavor you want this can include a variety of seasonings but generally I like to pair thyme with oregano and dill or cumin with coriander. If you want an extra kick, add some red chili pepper flakes (just don't go crazy like I did). Mix everything well and saute until you see the second set of vegetables start to brown and soften.
4. Add your grain of choice. In this farmer's market soup, I used barley but you can also use lentils, split peas, or various other soup-type grains. Cover the ingredients with stock. This can be chicken stock, beef stock, vegetable stock or even water. Generally, most of my recipes call for at least 2 L of stock (6 cups). You may have to add additional liquid if it starts to boil off, but make sure the liquid always covers the rest of the ingredients.
5. Cover the pot with a lid and reduce the heat to a gentle simmer. Depending on which grain you're using, the soup will have to simmer for anywhere from 30 minutes to an hour. Usually the package will have proper cooking instructions. For example, red lentils are soft and take only half an hour. Green lentils and harder and take 45 minutes to an hour. Barley also takes about 40 minutes. If you want to add some potatoes (as I did in this farmer's market soup) cut them up into chunks and add about 10-15 minutes before you expect the grains to finish cooking.
6. For a smooth soup, transfer to a blender and puree in batches. Afterward, return the soup to the pot to heat it through and add any additional salt and pepper.

There you have it...a basic guide to making a simple soup any day of the week.

Hasselback Yams and Sweet Potato

A couple of nights ago I was put up to the task of using up our yams and sweet potatoes by my mother. At first I was going to go the french fry route, but then decided that I didn't feel like standing over a hot frying pan of oil. I had been meaning to try out the "hasselback" technique for sometime, and decided that rather than use the traditional potato, I would use the yams and sweet potatoes instead.

The finished product received mixed reviews from the family. I tried to search for a cook time, but most hasselback recipes were for russet potatoes. As a result, I had to estimate the bake time and it ended up giving me two different outcomes. The yams had become soft, almost mushy, making me wish I had taken them out sooner. The sweet potatoes, on the other hand, were crunchy on the top but still a little too hard on the bottom, making me wonder whether I should have kept them in longer. Overall, the recipe needs a little work, and maybe I'll try it out with actual potatoes next time. Still, I used up the yams and sweet potatoes and everyone in the family enjoyed eating them in a new way.

Hasselback Yams and Sweet Potato

• Yams and Sweet Potatoes
• Garlic, peeled and sliced thinly (very, very thinly)
• Butter
• Salt and Pepper to taste

1. Wash the yams and sweet potatoes. Starting a 1/2" from the end, cut slits about 3-4 mm wide 3/4 of the way down. I saw a helpful tip that if you put chopsticks on either side of the yam or potato, it stops your knife from being able to cut all the way through.
2. Insert the garlic slices in between some of the slits. I spaced mine out so that the garlic was between every 2-3 slits.
3. Insert some butter shavings in between some of the slits. I also spread butter on the top as well just to give it some extra moisture.
4. Sprinkle some salt and pepper over the tops of the yams and sweet potatoes.
5. Bake at 425 degrees Fahrenheit. I baked them for 40 minutes but I would suggest maybe only 30 for the yams and a full hour for the sweet potatoes.