First before anything else please accept my heartfelt appreciation for the well wishes and kindness so very many of you took the time to offer me while I was off-line and sick as could be. When you feel just about as awful as possible without melting seeing such lovely thoughts and blessings really does lift the spirits. Thank you all so much!
I can tell you that I have been asthmatic since childhood but this weekend was a total disaster. I have not had that much trouble with my asthma in many years. The cough that came with this virus is so strong that I would swear my tiny brain has spent the weekend crashing into the walls of what must be an enormous head. Why, you might be thinking? Because there is no way my tiny brain could hit my skull with such force without having enough room to pick up speed! I guess that’s my way of saying I have a headache of biblical proportions. No fun. Hubby took good care of me and for that I am extremely thankful. Enough said about all that.
Ahhh….my kitchen….how I missed you….OH THE HUMANITY WHO MADE THIS MESS!!!!!! I have not been on my feet so I had no idea apparently a nuclear bomb went off in the main part of the house!!!! I think men should be more clear when they say, not to worry and that they will look after the kids and the house. What they mean is that the kids will still be alive and the house will technically not have burned to the ground. The chores however….will be patiently waiting for my speedy recovery. Sigh. Should I even ask why the baby has dried nutella stuck to her face? What the heck is that smell??? Sigh.
Homemade polish pierogi Part two ~ Adapted from Martha Kostyra (Martha Stewart’s Late Mom) with small changes.
If you missed the post with the recipe for the dough you can find it here.
- 5 pounds (about 10 medium) baking potatoes, peeled and quartered
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 2 ounces cheddar cheese, (about 1/2 cup), grated
- 4 ounces cream cheese
- Coarse salt and freshly ground pepper
- Onion and garlic powder to taste
- 3 Tablespoons fresh chives (chopped) Separate 1 tablespoon and set aside
- 2 tablespoons cornmeal
Here we go….
Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher (I use a potato ricer because I like the results better).
Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt, pepper, onion and garlic powder to taste. Add the fresh chopped chives. Be sure to mix well to avoid pockets too much seasoning.
On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more.
Meanwhile, have a sauté pan heated and add the rest of the melted butter. Let the butter get nice and hot then add in batches the boiled pierogi. Allow them to brown nicely on both sides. The butter will brown. This is good. We want brown butter not burnt butter so be careful. If the butter gets too brown after a batch is cooked start again with fresh butter.
Now once all the pierogi are crisped up a bit and golden (on a platter keeping warm) Add the final tablespoon of chives to the butter and let them sizzle just for a moment, add a nice pinch of salt and pepper to the butter. Pour the seasoned brown butter over the pierogi and serve warm with fresh sour cream.
I should warn you that these are addictive. I watched Hubby come in and out of our bedroom nibbling on these pierogies for 2 days…often!