Pierogi
-
Posts
1,476 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Pierogi
-
-
Pierogi (love your name). I know I would love your steak milanese. Tomato, Olive salsa is a favourite here.
Hi Ann, thanks for the compliment ! Love, LOVE your bread. I'm working on teaching myself to bake, and those loaves are what I aspire to.
Anyway, the Steak Milanese was a Cuisine At Home recipe. The steak is done in the expected manner. The salsa/relish was Roma tomatoes, seeded and diced, red onion, kalamata olives, capers, fresh oregano, olive oil & lemon juice, S&P to taste. Let me know if you need the proportions, and I'll PM them to you.
-
In my twenties and thirties I was teaching myself to cook, it seems.
Weren't we all??
-
OK........drumroll.......I figured out ImageGullet this afternoon, and am about to add....
MY FIRST PICTURES TO THE DINNER THREAD !!
Yay ! Tahhhhh-Dahhhhhhhhh. I'll wait for the applause to die down.....
First up is steak milanese with a tomato/red onion/caper/kalamata olive salsa-ie, relish-ie thing and roasted asparagus.
Accompanied with steamed baby potatoes with *swoon* truffle butter I got for Christmas
Watch this space, as they say !
-
I have been caught-another Bugle addict!
knew I liked you!
We need a secret handshake or password !!!
-
Welllllllll, if'ns we're gunna play by the rules, then I can really only 'fess up to trashing one, that'd by my Paul Prudhomme "Louisianna Kitchen". This is the page for the Chicken & Andouille Sausage Gumbo. I think it was either stock or roux that made the big splooosh on the page. The dustcover is long since shredded, the spine is trashed, it's well loved.
However, I'm claiming hereditary rights here, and offering up two of my Mom's very well loved and used cookbooks, that are now mine. I figure they sorta count, since a) I know who did the damage, b), there is direct genetic linkage between the damage-or and the current owner, and c) one of them I actually still use and have contributed to abusing. That'd be this one:
And Momma virtually taught herself to cook from this one, which is why I love it so....
That'd be the 1951 edition. I think the Polish cookbook has a publication date of 1948. Published by the Polonie Club of America, ya gotta love it.
-
So one day last week, being bereft of leftovers, and too time-crunched to search the paltry offerings of the area around my work for something other than MickeyD/BurgerKing/Carls/KFC, I wandered upstairs to the vending machines in search of what we lovingly call "the sandwiches of death". After selecting a relatively innocuous option (no WAY was I going for the chicken salad.....), what to my wondering eyes did apper in the "snacks/sweets" machine ???
Why THIS little lovely.
Yes, I had to buy them. No, I haven't tried them yet. Frankly, I'm afraid. I'm quite sure they're the work of the devil, and yet another way to apply pounds to my hips.
But that siren song of "sweet and salty" is prolly gonna be too much to resist........*sigh*
-
Not sure what the deal is with the salt on the bottom of the skillet for the lamb chop recipe though. Why not just season the meat as opposed to the pan?
John
Though I've never used that method, I've seen it discussed here and there on eGullet. Here's one such post. It's the second method mentioned in the post. Perhaps it helps develop a good crust on the meat?
That was how my Mom used to cook hamburgers when I was a kid......thick layer of salt in a heavy skillet, flop the patties in on top, and cook over high heat. I haven't done that in eons, but I do remember her burgers tasted pretty darn good !
-
Dockhl & Chezcherie, unfortunately, on the satellite service I have, I get the East Coast feed on the non-broadcast channels like FN, DIY, Fine Living, Bravo, Discovery, etc. Even on HBO, well actually on that one I get both the East and West coast feeds, so I can choose to watch Bill Mahr at 8 or at 11 p.m. *THAT'S* the only upside !
So, no, I looked and looked and Jamie's on at 6:30 a.m., and I don't have TiVo yet, but I do have a VCR, so I just need to remember to set it. Well, and then watch it, there's the rub. Of course, if the writer's strike continues on much longer, that'll be easier to accomplish !
But yeah, Ted Fairhead, it really frosts my cookies that they finally put on someone I *want* to watch, and its on at 6-freakin'-30 on Saturday morning, when Auntie Sandy and Pawul-ah and Ray-Ray are on in prime TV watching time. Argh.
-
FoodMan, thank you so much for the proportions. I think I'm going to make this next week. I got seduced again just reading the list of ingredients. I had gone to FN's website yesterday, hoping the recipe had been posted, but while the other 2 dishes from this show had been, the stuffed peppers hadn't ! I was bummed.
Jane, sorry to disappoint you, but the Sunday night showing last week was for the preview only. The normal air time for the Jamie's new is Saturday morning at 9:30 Eastern time. Which, unfortunately for me, is 6:30 a.m., and therefore the likelihood of my actually *seeing* this show again is slim. However, given FN's proclivity for re-running things ad infinitum, I think I'll probably catch them eventually on their 4th or 5th go 'round.
-
Great topic Maggie !
The Coleman's dry mustard can.
The label on Crystal hot sauce.
The Szged paprika can.
The Oscar Meyer logo, even though I don't actually consume any of their products but bacon.
The Pom pomegranite juice bottles.
The Tanquery 10 gin bottles. So very sexy. (the gin ain't bad either !)
And my personal favorite.......very in tune with your homage a Moderne (same birthplace too).....*drumroll*.......the See's candy boxes and bags. And the stores, too. They're sort of packaging as well. Love the picture of Mary See, the black and white theme and the very very clean streamlined design.
-
While I'm at it, is it just me, or does anyone else find Hellman's canola oil mayonnaise sweeter and/or a little more liquid than their regular variety?
No, it's not just you, I've noticed it as well......the sweetness has actually become more pronounced recently I think and I'm finding it off-putting lately. I think I'll go back to regular.....(of course, West of the Mississippi, it's Best Foods.......)
And Sandy, WHERE is your snow??? It's almost Mid-January in Philly, and it looks like Spring !!! Yikes..........
-
Oh Lordy, how I wish I could actually be sure that "I will never again......" do this.
Last week I had a serious craving for the shrimp & grits recipe in the final edition of "The 150 Best American Recipes" (great, great cookbook btw...). I went to make them, and realized I didn't have any Cheddar cheese in the house that I needed for the grits. Grumble....and postpone to this week.
So I drag home from work tonight, totally looking forward to my shrimp & grits (been thinking about them ALL day), and I get all the prep/meeze done and go to start the grits. I decide, what the heck, make 4 servings instead of 2, I can fry up the leftovers later in the week.
I read the instructions NO LIE , 3 times. In the back of my mind, the proportions seemed, well, off. But I blithely pour in 3C of water and 3C of grits. Which killed my brand new box of grits. As I dumped in the last cup of grits, I'm realizing instead of a nice, smooth, satiny potion, I've got something akin to cement. But I press on. I keep adding water to make it a bit less, erm.....turgid. Added a LOT more water. A LOT. More. Water.
Make the shrimp. Take the cover off the grits pan (which was a 2.5 quart sauce pan, full almost to the rim) dump in the cheeses and butter and seasonings, and the whole time I'm thinking.......geeeze, this is so weird how "crunchy" they still are, and how thick. Take one more look at the box.
Uhhhhhhhh, for 4 servings it was 3 cups water and 3/4 cups grits.
Oooooppps.
The shrimp didn't taste quite so good on a piece of toast.
And the bag that I schlepped to the trash can tonight weighed about 30 pounds.
This explains why my kitchen motto for many many MANY years has been "read the recipe, Roberta.........."
-
I loved this show ! Seriously gorgeous food, very instructive, fun, yeah, it's a winner. Let's hope it hangs around for a while, and that it airs in a resonable time slot (sorry, 6:30 a.m. on a weekend isn't going to cut it for me.......)
I enjoyed last night's episode a lot. I've been trying to remember what all he put in those lovely stuffed peppers.Those peppers were AMAZING. My first thought as he put them in the baking dish was I MUST MAKE THESE AND SOON.
FoodMan, I'd love to have the proportions as well, even though I imagine in a dish like that they're not really critical and can mostly be to taste. TIA
-
2) The boyfriend of a friend of mine (PGMC's Vice President of Production) works at the deli counter at a Genuardi's (Philadelphian for "Safeway") in the northern 'burbs. He tells me that Safeway's deli meat line, Primo Taglio, is first rate. Can you back this up from your own experience? I may have to succumb to placing an order at genuardis.com to try it (the chain refuses to open stores within the city of Philadelphia, honoring its founding family's hostility to unions).
I shop at the West Coast translation of Safeway (Vons or Pavilions) pretty regularly, and have purchased quite a few of the Prim9o Taglio products and I usually find them to be excellent. Prosciutto, pancetta, sliced and grated cheeses (asiago, swiss, bleus come to mind) have all been regulars in my fridge. No, its not prosciutto de Parma, nor Parmigiano Reggiano, but they're still pretty darn good. Good selections of salamis as well.
-
Absolutely spectacular blog, Verjuice. I had such a blast sharing your world. Thank you for taking us along on the ride.
-
OK, now y'all couldn't have thought that, with a handle like mine, I wasn't going to weigh in on this topic.
First off, Jack Sprat, for a first attempt, I think you did damn good. Daymn GOOD. With 50% Polish blood running through my veins, *and* my 100%, first-generation mother watching me, my first attempt looked like something the dog horked up. Rubbery, tough, hard, hockey pucks.
I've gotten better. WAY better.
I actually thought about doing a pictorial of the pierogi fest this year, but they make for very goopy hands, which don't go so well with delicate electronics like a digital camera.
OK......back to the topic. My dough is dead simple. It comes from a cookbook Mom got for a wedding present in 1953, published by "The Polanie Club of America", first edition 1948, titled "Treasured Polish Recipes for Americans". Right now, it's held together with duct tape...........
The dough as I said, is dead simple. Its, from what I can tell, a basic egg pasta dough: 2 eggs, 1/2C water, 2C flour and 1/2t salt. That's it. The instructions tell you to do the classic well technique, where you mound the flour on a boad, make a well, drop in the eggs and slowly cut them in. Sprinkle in the salt and the water and knead 'till firm. And that's how I used to do it. NOW, I've discovered technology, and dump all the ingredients in the Kitchen Aid, mix with the paddle for about a minute, then switch to the dough hook for about 2-3 minutes. Knead it by hand for a bit, sprinkling with some extra flour to keep it from sticking, (maybe 5 min) rest it under a warm bowl for about 10 minutes after that and away you go. Cut the dough in half, and roll out one half while you keep the other under a damp kitchen towel. Cut your circles from the rolled out part, brush the edges with water, plop in some filling, fold over into a half-circle, pat closed with your fingers and follow with a crimp with a fork. I use about a 4" diameter cutter for the circles. Drop them into boiling, salted water, pluck them out when they float and drain. I put them on a large plate, layers separated by wax paper. I can keep them up to a week this way. Personally, I haven't had success freezing them, I think I roll my dough too thin.
Fillings: sauerkraut, chopped onions and chopped mushrooms, sauteed together, bound with a touch of sour cream. Ground beef, chopped onions and chopped mushrooms, sauteed together, also bound with a touch of sour cream. Browned bacon, onions sauteed in the drippings, mixed with mashed 'taters, sour cream and a hit of horseradish. All of the above, of course, with S&P to taste. Yum. YUM. Sauteed in butter after they're boiled. When I was a kid, we sprinkled them with bread crumbs, now I like 'em better with sour cream or sauteed onions or mushrooms as a garnish.
The only time we had the cheese filling was when we served it as a sweet course. It was the ricotta, drained, with raisins, an egg yolk and a bit of cinnamon and sugar. I prefer the savory fillings.
It would simply not be Christmas at my house without homemade pierogies.
-
Dried beef cheese ball
OK. No one will be hurt if you divulge how you made this.
If you don't....well, no guarantees.
And, *WHAT* are those marvelous-looking cracker-thingies that look like flat pretzels and where can I get them?
-
Personally, in terms of fin fish, I have decided not to purchase/eat anything unless its labeled as wild caught, and not at all if it came from China. That rules out farmed fish for me, which means I eat a lot (a LOT) less fin fish but so be it. I don't think fish farming, after what I've read and seen about it, is a good thing.
Now. Unfortunately, in my area, this is tough to avoid for shellfish. Especially shrimp, they all seem to be farmed. Crab and lobster certainly less so, but for the cooked crab parts, at least in SoCal they don't seem to be labeled as to farmed or wild. I will not purchase shrimp, wild or farmed, if the source is China, sorry no deal. The fact that their government would not allow our FDA inspectors into their processing plants speaks volumes. Not that FDA is perfect, far from it, believe me, but they're what we've got.
No seafood from China. No more, not now, not ever. And very, very little farmed seafood. It just doesn't sit well with me.
-
Just spent another slow Saturday morning enjoying my favorite radio call-in cookery show, Melinda Lee's Food News, and was moved to bump up this topic in order to share this fun resource. Melinda broadcasts over KNX-AM 1070 in Los Angeles, which also streams her show live over the Internet.
OMG, isn't she GREAT ?!?!?!?
I love her, I always learn something when I listen to her show, and she just has such a great persona on the air.
Thank you Ducky dear for mentioning her............when I pulled up the topic, which I hadn't seen before, I pulled it up thinking, "damn, I hope someone's mentioned Melinda Lee...."
-
A broad-handled fork, with fairly widely spaced tines, 4 of them, that I believe was part of a WWII mess kit. It has US Army stamped in the handle. Not much larger than a typical dinner fork, it's perfect for mashing softened butter with herbs and garlic for spreading on bread or poultry, or mixing butter with flour for a beurre blanc. I also use it for scrambling eggs. I have no idea where it came from, it was in my mother's kitchen forever. I would assume it was from my father's military service.
Like you, the spatula/scraper that came with my food processer, but mine was with my Cuisinart. My Cuisinart still lives, but I rarely use the scraper with it, usually I use a really narrow silicone spatula. The Cuisinart scraper gets used for packing butter into my butter bell, scraping bread dough out of the KA bowl, anything that needs a sturdy scrape.
One I've already lost and am still mourning is a kitchen timer that was small (maybe 2x4 inches) with a digital display, with a really strong magnet on the bottom and a little keyboard where you could punch the minutes/hours in directly, rather than repeatedly hitting the "minute" or "hour" key. I got it as a gift 10 million years ago from a now-defunct kitchen ware chain called Lechter's (lord, I miss Lechter's.........). It finally went belly-up about a year ago, and the closest I could come to it was an Oxo model that I hated. Just hated. Still looking for something that I won't want to run over repeatedly with my car............
But don't touch my US Army fork. Ever.
-
I'd vote for both the chili and the soup, although I don't know if I'd do a bean soup if I were doing chili. Or a nice hearty stew, with loads of veggies and a thick sauce, one that's cooked for a while so its reduced and rich. If I were going the chili route, and wanted the soup, then I'd think like a minestrone, with veggies and pasta and beans. Some good bread on the side for both, cheese for both, some warm beverages and something to toast the New Year with and you'll be golden. But definately warm and thick. Stick to the ribs type stuff. And they taste better as they sit and simmer. Use the turkey for the chili and the pork or chicken for the soup or stew. Sounds good to me.
Just looked over your ingredients again.......how about a chicken stew with olives?
Tomato soup with roasted pork sandwiches?
-
OMG.........! I was in K-Mart about a month ago and had a serious (very) munchie jones going on, so I wandered down the snacks aisle. Didn't really want potato chips and everything else didn't speak to me. Then I espied the siren bag of Bugles (nacho cheese flavor in this instance). They were gone. Gone. GONE within an hour of hitting my home. And each time I've gone to the grocery/convenience/discount store since then I have seriously thought "MUST BUY BUGLES....MUST BUY BUGLES".
Only one more bag has made it home with me since my initial orgy of Bugledom, but hey, New Year's Eve is coming and I think they'd taste splendid with Champagne.
-
I took a Thai cooking class many years ago, and the instructor recommended "Tiparose" (maybe Tiparos??) brand. Easily found in SoCal, only problem is it comes in like quart size bottles and I don't use that much, so it gets ummmmm........*funkier*.......than you would like after a while.
But I do prefer it to the other stuff I can find. I just end up ditching a lot of it. If you use it more frequently than I do, or have more space in your fridge (!!) then I'd say this is my prefered brand. Right now I have some (very embarrassed to say....) Thai Kitchen brand in the fridge, solely because it comes in a more reasonable size bottle.
-
Verjuice, I thought no one would be able to top the triple treat of Abra, Chufi & Lucy that we had last, but your blog, while very different, is every bit as enjoyable ! You have an obvious flair and joi de vivre that is contagious and comes through the computer. Thanks for sharing with us. And love, love, LOVE the puppy pictures, next time you see them give them all a big tummy rub from me. Blog on sister, blog on. Eagerly looking forward to the next installments.
Dinner! 2008
in Cooking
Posted
Here's a couple of recent offerings.
From last week, we have orange peel chicken, CalRose rice and grilled baby bok choy, which I drizzled with a little chili/sesame oil and soy sauce:
Last night was KILLER. I made the slow-roasted chipotle rubbed pork roast from the last edition of "150 Best American Recipes". Here it is shredded down:
And plated as tacos with Mexican rice:
I had it with a fennel/blood orange/red onion salad that ImageGullet is refusing to let me upload, so imagine it if you will. That pork was fabulous.