I know I’m not alone in loving this time of year. My senses are flooded with the vibrant colours and fresh scents of autumn. And its the time of year when I crave warm, creamy and spicy foods and it makes sense to include something as substantial like potatoes!
I have to admit though, since I am in possession of a ton of potatoes -literally, I’ve been tiring a little of the same ol’ thing…mashed, scalloped, fried…and so my recipes are starting to get a little more creative.
Every once in a while someone reminds me of some great dishes that include the old Irish staple. So each week, I’ll be adding a new one. If you have some great ideas for how to use your potatoes, please email them to me at: email@example.com
Ok, so this one is a favorite by many and its simple to make. Who doesn’t like perogies. Really, I think the key is what you add to them. Carmelized shallots and a peach salsa did the trick for me, but here is your chance to take a classic Polish recipe and dress it up.
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons vegetable oil
- 8 starchy potatoes (Russet/ Yukon Gold/ Russian Blue), peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons cottage cheese
- onion salt to taste (optional)
- salt and pepper to taste
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cottage cheese while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. Boiling frozen perogies reduces the chance of them exploding and it makes for a very convenient after work dinner.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
- Eat ’em up or else if you like the slightly seared taste, drop them in a pan with some oil and fry lightly until brown on each side.