Pierogi - The Polish Ravioli

Truth be told, I'm only 3/4 Italian. The remaining 1/4 comes from my Polish grandfather on my mother's side.  His mom only spoke Polish and made all sorts of traditional dishes.  Gołąbki, Kabusta, Kielbasa, and the all time favorite, Pierogi.  Seriously, who wouldn't love a big ravioli style dumpling stuffed with potato, onion and cheese?  Who, I ask?  If you say no, keep it to yourself.  You're in the minority.

My beautiful Italian grandmother married a handsome, blond hair, blue eyed Polish man who was the most gentle, lovable soul. He was adored by all, but especially by her.  I'm just spit balling here, but I image those blue eyes and big smile charmed her into learning how to make all those familiar and delicious dishes.  As they say, a way to a man's heart is through his stomach. And so this polish dish was then passed on and loved by a big Italian family.

After decades of marriage, she was still sitting on his lap, full of smiles as they shared food, laughter and love with family. Those smiles tell the story. Photo credit: Paul Majewski

LOVE, LOVE, yes, stirred with LOVE.

My twin sisters, Alyssa and Jill. Mom always dressed them in the same outfits. I love that being out in the 'country' turned them into barefoot, wilderness adventurers.

Making Pierogis was like a team sport
when we were growing up.  I can
remember going to my great aunt's
house way out on Long Island. Which seemed like a long drive from Brooklyn,
but when you are a kid everything seems bigger or longer.  Although, it was pretty far out on the Island. Living in the city, we didn't have big yard. It was a path of concrete with rose bushes and fig trees on either side.  It certainly was not big enough for a swing set. So when we were out in the country we took full advantage of the outdoors and the playthings. All the kids would run around the yard while the adults made the meals.

Every now and again we would sneak into the kitchen to watch the elder stateswomen rolling, stuffing, boiling up hundreds of Pierogis as we anxiously awaited the potato filled platter to hit the table.  We even had a contest to see who could eat the most.  It was reminiscent of Cool Hand Luke pounding down hard boiled eggs!  Only eating Pierogis was, and still is, way more enjoyable.  

My great Aunt Ann Photo credit: Paul Majewski

My Grandmother Photo credit: Paul Majewski

After my grandmother passed away, making these belly filling dumplings took a hiatus in our house.  That is until my sister, Alyssa asked my mom if they could make them together.  For whatever reason, I have not been around during these sessions.  So, I was thrilled that this year I was in town when they decided to make them again.  

When my sister and I arrived at our parents' house we found our mom already deep into the preparation.  She had peeled, boiled, mashed and already made the potato mixture.  And was wrist deep into dough mixture. Oh well, so much for all the usual prep photos of each stage.  Sorry, blame it on my mom, who seemingly couldn't wait for our grand entrance. We took off our coats, plopped our shit down and dove right in.  (Yes, I washed my hands first, in case you were wondering.)

Happily mixing the dough. Don't you just love that smile. Reminds me of the above photo of her mother sitting on her dad's lap.

It is a fairly simple recipe but rolling out, stuffing and pinching the Pierogi to perfection does take practice.  The good thing about these carb bombs is they taste just as delicious no matter what they look like.  Another valuable point to note, they wouldn't be so labor intensive if you only made a 1/4 of the recipe. The amounts given below make 60 pierogis.  Unless you are feeding a Polish army, you won't need that many.  Although, if you are going through the effort, I say, go ahead and make the whole amount, freeze them, and enjoy them at a later date.  Which is what we did.

Ingredients

Filling
5 lbs potatoes, peeled and cubed
1/2 lb cream cheese
1 onion, fine chop
1-2 T butter
Salt

Dough
6 cups flour
1 large egg
2 cups warm water
1 T butter
Salt

6-8 T melted butter for the finishing sauce

My mom spelled pierogi incorrectly but I love seeing her handwritten recipes.

Instructions

Peel and cube the potatoes, then boil them in salted water until soft.  While the potatoes are cooking, sauté the onions in butter just until soft and translucent.  When the potatoes are done, drain, mash and let cool.  Then add the onions, cream cheese and salt to taste.  Make the dough by combining the flour, egg, water, salt and butter together.  

It starts out like any dough, rough and not pulled together yet.

Knead the dough until it is smooth.  You may need to add sprinkles of flour if it's too sticky, but add sparingly.

Keep kneading until smooth. Mom needed a rest.

It's important to get it smooth.  Mom needed a break so I took over the kneading to get it to the finish line. By now, I have a ton of experience in dough kneading. That was not always the case.  It took years before my grandmother would allow me to touch any dough, but then I graduated to bringing it to the finish line. On the job training that I hope to pass off to my nieces and nephew.

I took over to get it to a smooth consistency.

With the dough soft and smooth as a baby's bottom, cut a small piece, roll into a thick rope, then cut 1.5" pieces. Roll each one out creating a small round about the size of your palm, approximately 3.5" diameter.  Then take a full tablespoon of the potato filling and place in the middle. 

A nice round dough waiting to be filled.

Place a heaping tablespoon in the center of the round. Take note of the small cut piece. That is the size before being rolled out.

It may seem like a lot of filling but they should be completely filled with the potato mixture. If it seems too much, simply stretch the dough to close.

Fold in half and crimp the edges, pressing flour into them.  Place them on a dry towel until all are made and you are ready to boil them. 

Team effort is the only way to make 60 pierogi unless you have time.

Alyssa and Mom happily making, and anticipating the finished product. Is there anything more heartwarming than keeping traditions alive with your mom? I don't think so.

Perfect little potato dumplings. Well, not so little.

About to take the plunge...

Bring a big pot of salted water to boil then add 14-16 pierogis at a time.  (It will depend on the size of our pot.  You don't want to overcrowd.) Once they float to the top give them a 1-2 minutes more and pull them out. 

To serve, melt butter, then pour and slather over top of the pile of Pierogis.  You can also go the next step and fry them in butter.  This was the way we traditionally eat them the next day.  Either way, they are one of those comfort foods that qualify as a non guilty pleasure.  No guilt because you won't be making and eating these once a week or even once a month.  So go ahead, take time to make them, eat them and treasure them as the specialty food they are without any apology.

Boiled and smothered with melted butter.

Alyssa and me.

So here's to the 1/4 percent Polish I am, and to all the women in my life who passed down the tradition, and to the ones keeping the tradition alive and well.  And especially to Alyssa, who revived it, setting up the next generation of potato dumpling makers.  There is nothing I love more than tradition, and doing it together with the family I love.

And nothing more delicious that frying these up. Crispy outsides, and soft, yummy insides.

Post Script:  My aunt Ann's daughter and my cousin, Mary Ann sent me a two good suggestions. 

• Dough Kneading: She said for those who haven't mastered kneading dough or just want to make it a bit easier, you can use a bread machine or a mixer with a dough hook to knead the dough.

• Freezing: For best results, her tip is to let them cool in iced water after they've been boiled, drain well and freeze to have whenever you need a fast potato fix.

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Fried Polenta Topped with Mushrooms & Goat Cheese

Oh, how I love mushrooms.  Oh, how I love polenta.  So, is it any wonder that, oh, how I love this appetizer.  I have made these tasty bites for many an occasion. Be it a formal dinner party, a buffet for a crowd or a simple first bite to a meal. They look impressive on a platter, but they are even more pleasing to the palate.  

You've heard me rave about polenta before.  It can dished out in an abundance of ways.  Creamy and soft, molded and fried.  For breakfast instead of grits or crumbled up on a salad instead of croutons.  As an app or a main meal. Some foods are just like that, they give and give like the famous tree in children's book, The Giving Tree.  "Here boy, take my stone ground corn and make magic with them."   I love that book, and I love polenta.  Did I say that already?  Well, I do.

Keeping with the abundant uses mode, you can top polenta with other veggies or even proteins like shrimp or pulled pork.  But today's recipe features earthy mushrooms. That's what I had available, so that's what I made.  I only had Creminis on hand but I have made this with a combo of mushrooms.  I implore you to explore and mix and match to suit your taste buds.

Ingredients

2 c polenta
2 T butter
6-7 c mushrooms, sliced
2-3 garlic cloves, sliced
1/3 c parsley, chopped
1 T rosemary, chopped
Magic 3 (Olive oil, salt, pepper)
Lemon zest
7 oz goat cheese
 

Instructions

Cook the polenta according to the package.  Whisking as you slowly pour it in to avoid any lumps.  

Once it is cooked and reached a thick consistency, add salt, pepper to taste and stir in the butter until melted.

Then pour the polenta out onto a buttered baking sheet.  Using a spatula, spread the polenta evenly out.  I usually use a larger sheet pan so the entire polenta base is thinner.  But I was at my mom's house and her pan was smaller, so these were thicker.  In the end, I liked the size of these. You can choose the thickness according to whatever floats your boat.  

Since I was taking the photos, I enlisted my mom to help out with the action shots. It's fun cooking with her.

Spread it out to create an even layer.

Once the polenta is evenly spread, cover it with plastic wrap and allow it to set in the refrigerator. Meanwhile, start cooking the mushrooms by adding 2 tablespoons of oil to the pan.  I like using a cast iron pan as it retains high heat and gets a good sear on the mushrooms.  The key to mushroom cooking is let them cook on one side without moving them around.  This allows them to get nicely browned.  Also, salt them when they have browned.  If you add salt too early to the cooking process it makes the mushrooms release water.

I also cook mushrooms in batches in order to avoid crowding the pan.  Too many reduces the pan heat and they begin to steam instead of sear.  Once all the batches are done, remove the mushrooms and cook the garlic, rosemary and parsley in more oil.  Then add to the mushrooms.  I grated some lemon zest over the mushrooms which brightens the flavor.  (you can also zest more once you assemble the whole dish.) Set aside while you continue preparing the polenta.

Once the polenta is firm, cut into squares or use a cutter.  I was going to cut these into my usual small squares using a knife, but I found a round ravioli cutter in one of my mom's drawers and thought it would be fun to use especially because it had a scalloped edge. 

This time I got my sister, Alyssa, to help with the action shots. Of course, using a square cutter or a knife will eliminate waste, but I liked the rounds.

And don't worry, I didn't waste all the leftover cut outs. I fried them up and added them to my salad.

Using the same cast iron pan, add oil to coat the pan and fry the polenta rounds in batches until crispy and golden brown.  These are already cooked, so you just want to get them crispy.  Remember, varying textures make food more interesting.  Crunchy outside with soft inside.

Once done, place them on a baking sheet, so you can keep them in a warm oven until all have been fried.  Then top them with dollops of goat cheese, and with a spoonful of mushrooms.

You can see that some of the rosemary from the cooking the mushrooms snuck onto the polenta. That is less of a problem and more of a blessing.

Little drops of goat cheese to add creaminess to the crunch,

Make the platter look pretty by using the rosemary sprigs as adornment.

We had some roasted red peppers also as an appetizer.  It made a wonderful partner to this earthy, crispy bite.  

Side note:  Using a 2" ravioli cutter,  I got about 18-20 pieces.  You can get more if you cut the pieces smaller and in squares.   Also, this is an appetizer than can be prepped ahead of time.  You can make, and even fry the polenta ahead of time.  Then when you are ready to serve, pop them in the oven to warm them up and assembly.  Enjoy polenta, the giving tree of corn!

Pretty in Pink Salad

Inspiration can leap out at you from anywhere.  Literally, anywhere.  And in any form.  Sometimes I spot something curious and it motivates me to write a children's stories.  Other times I see items and envision how I can transform them into something useful.  Then, there is of course, the spying of food that inspires me. And that's how it went down this past week while shopping in our local Italian specialty market, where I happened upon the most stunning lettuces.  I had never before seen pink lettuce. Or white lettuce with magenta flecks. 

Did you ever???

Figs upon figs. There was not a one leftover.

I was intrigued. I was compelled. I just had to have them.  In my basket they went.  I figured I would make a big lunch salad for myself.  But as I waited, patiently, on the line of inefficiency, (remember, this is the same Italian market where we picked up the rack of pork the week before. Slow and slower is their mantra.) I spotted burrata. The lettuces seemed delicate and a good potential partner for burrata.  A few dishes down in the same case I eyed imported figs. My dad simply adores figs, so those were a must buy whether for the salad or just for him to eat.  But I pondered this combo more as I noticed a nearby plate of roasted beets.  And there is was, laid out before me, one piece of this salad puzzle fitting together with every step I took.  Inspiration leaped out in front of me with an exact plan for how I would showcase these lettuces.  Lettuces that seemed more like flowers than vegetables.  This would be a dainty palette blend of soft pinks and magentas.

The additional line up to accompany the lettuces.

Ingredients

Baby lettuces (if you can find these pink hued ones, great.  If not, go with softer ones like Butter lettuce)
3-4 beets, roasted
2 pints of fresh figs, halved
1 stalk of celery, sliced
1 Burrata cheese
The Big 3 (olive oil, salt, pepper)
Dressing
3 figs
2 t Champagne vinegar
3 T fresh lemon juice
1 t lemon zest
1 small garlic clove
1.5 t salt
1/8 t pepper
1/2 c olive oil 

They literally look like flowers. So stunning, I can't take my eyes off of them.

instructions

Start with the beets because they will take the longest.  You can even do this part the morning of or the day before.  Cut off the long leaves and scrub the beets.  Place them in tin foil on a baking sheet, then season with the Big 3. Close up the tin foil to create a package.  Roast at 375 for 1-1.5 hrs, depending on the size of the beets. They should be fork tender. 

Beets awaiting their steam bath by way of oven roasting.

While those are roasting, you can prepare your salad platter.  With such strong and gorgeous colors, it would be a shame to mix them all together.  These need to stand on the own to showcase their beauty. Color blocking was the way to go.  Arrange how you like but here is how I played it. I let the shape of the leaves help dictate the form, which naturally mimicked flowers.  

Look at those colors. Sweet and pink and oh so dainty.

Since burrata is an extremely fresh cheese, it's best to place this in a separate small bowl, then nestle it in between the lettuces.  Once your guests cut into it, the creamy center will gush all over.  

The burrata looks like a big ball of mozzarella, however, it's creamy insides are the best surprise.

Make the dressing in a mini blender by placing the figs, garlic, vinegar, lemon juice and zest and buzz together.  Add salt, pepper and oil for the final buzz.  Set aside until ready to dress the salad.

After the beets are done, let them cool so you can peel their outer skin off and slice them.  Arrange in a fan like fashion, and then tuck them into the salad, around the bowl of burrata.  Then place the figs around. 

Roasted to perfection, beets are hearty yet mild enough for this salad.

Slice them and then fan them out to follow in that flower like theme.

Color blocking making it's statement.

Once you have the salad arranged as you like, pour the dressing over top.  Then drizzle with an aged balsamic. 

Photo Credit: lookasithappens.me

Of course, you could just cut up all the lettuce, beets and figs and toss them all together.  I think it would be lovely that way too.  I just felt like having each color burst off the plate, spring-ing to life with joy.

With all the different hues, it was pink and pretty...and good. Pretty good. 

A Belly Full of Pork

What happens when your Cuban-Spanish hubby abides by your vegetable eating habits day after day?

A darn gone crazy hankering for animal meat is what happens.  That's how he woke up this past Sunday morning.  With meat on the brain and a little piggy whispering in his ear.  Immediate attention needed to be paid. So no time was wasted.  We hopped into the car with a serious plan to calm the urge.  Luckily for us one of the best places 'round these parts to buy good meat is literally down the street at our local Italian market. We love their fresh, top quality products, but truly despise the lines and long wait. Efficiency is not their strong suit. Quality is, so we wait.

With carrots, celery, tomatoes and the all important pork chops in hand, we headed home.  JuanCarlos' plan was to make a pot full of pork goodness to fill his belly aching.  The ingredients might be familiar as this dish employs the same basic premise as Osso Bucco, or stew or any slow cooked one pot meal. The art of cooking it a long time allows all the flavors to melt down into magic.  It is an easy, cut 'em up, cook 'em, one pot wonder. 

In true team sport form, JC and I took turns prepping the dish and taking the pictures. So enjoy both our hands in the shots.  It was a fun way to start our Sunday together.  This recipe makes enough for 6-8, so super good fortune that my sister was coming for a few days.  Tasty pork chops for lunch and dinner.

Ingredients  

2 racks of pork chops
2 large onions, cut in thirds
3-4 carrots, large dice
3-4 celery stalks, thick slices
5-7 Campari tomatoes, cut in half
3 garlic, smashed and chopped
1 c fresh parsley, rough chop
1 c San Marzano whole tomatoes
8 oz water
3/4 bottle wine (Red and/or White)
1/4 c fresh sage, rough chop
Magic 3 (olive oil, salt, pepper)

 

Instructions

Prep all your ingredients. Add oil to the large dutch oven or heavy duty pot and toss all the vegetables in (onions, carrots, celery, garlic, fresh tomatoes).  Sauté all them for 5-7 minutes. 

Season the pork with salt and pepper and sage.

Once the vegetables have softened slightly, add the canned tomatoes, wine and water then nestle the pork in this flavor filled bath. Add the chopped parsley. Raise the heat and let it come to a boil.  Once at a full boil, cover with the lid remove from the stove top and place in a 325 degree oven for 2 - 2.5 hours. 

The vegetables will get soft and almost dissolve to become part of the rich and sweet tasting sauce.

The pork will be fork tender. You can serve it family style in a large platter floating among all the vegetables and juices.

Or plate it up with a side of greens such as broccoli rabe, or broccolini. 

For a starch, go ahead and make some pappardelle or mashed potatoes.  This is a hearty, rich dish and it deserves to be adorned properly.

I sound like a broken record but this is an ideal dish to make for a dinner party as it feeds a hungry group. Can be made ahead and will be loved by all. And if you need an alternative to lamb for Easter meal, maybe give this a go. It will resolve any need for a belly full of pork.

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Saturday Dinner Party - A Nod to the Mediterranean

A nod to the Mediterranean using a Provencal tablecloth. Simple. No fuss.

We are in the midst of planning a trip to the South of France.  In our research, food and wine keep popping up frequently.  So much so that JuanCarlos has taken to buying only French wines at the moment.  Getting his palate ready, I guess. 
I'm getting mine ready by dreaming of Mediterranean flavors. So with plans to host a Saturday night dinner party for our friends, Donna and Jeff, it made total sense to devise the menu around that theme.  It's easy to cook for them. They are food lovers, too, and enjoy a wide variety of food.  Well, except that Jeff isn't quite that fond of spinach or squash, which believe or not, were both on my original plan. I had my heart set on making fish en papillote using carrots, zucchini and spinach. But no biggie, there are so many other ways to go.  I could still make fish en papillote, but minus those two ingredients. Thinking cap on, I would spiritually fly myself to the Mediterranean and envision some ingredients.  I had capers, olives, tomatoes which all fell right in line with that theme. It seemed even more fitting since Jeff and Donna have been to France numerous times, plus they are planning a trip to Italy in June.  Yet another cosmic nudge toward a Mediterranean mood.  So, mind made up. Plan in place. A celebration was in order, not just the flavors of the region but the style, too.
Starting with the table setting. 

I pulled out a tablecloth that had olives, sunflowers and tones of green, all of which are reminiscent of the Provence region of France.  I added deep olive green, velvet placemats and playing off the yellow tones, I used gold rimmed dishes and draped a triple pointed folded napkin slightly askew. Simple, elegant but not too fussy.

All keeping in the same tones. Greens play off the yellows and reds. Even the water glass is green and gold.

The Plan:

• Table setting with a Provencal tablecloth

• Keep appetizers to a few simple bites in the bistro style

• Main course featuring fish with Mediterranean flavors, potatoes and salad

• Dessert: true European style - Cheese platter

For appetizers, I thought a fun intro to the meal would be small pressed sandwiches accompanied by marcona almonds, olives marinated with herbs de Provence and cornichons.  The mini sandwiches were made with a combination of cured meats/cheese and leftover pork loin & onion jam. 

Plus a little twist on an old classic; Pigs in a Blanket, served up by using mini spicy Spanish chorizo wrapped in puff pastry and a side of whole grain and dijon mustard mix.

Lastly, a bite from the sea provided by marinated boquerones served on a crisp, cool slice of English cucumber.  

These offerings were just the right amount to get us started.

A panini press gives a nice warm crispness to the bread and melts the cheese.

Despaña Brand Mini Chorizo

Cut strips of puff pastry

Roll 'em up in their blankets

The puff pastry adds a buttery flavor that complements the spice of the chorizo. These are a more grown up way of serving Pigs in a Blanket. Adding a nod to France, I mixed up whole grain mustard with dijon for dipping. Marcona almonds and cornichons for crunchy, salty bites.

Boquerones are fresh anchovies. I marinated them in crushed garlic, olive oil and parsley. Then placed them atop an English cucumber slice.

All appetizers were prepared ahead of time and kept in the fridge till right before serving. I made the sandwiches and wrapped them in plastic wrap. Then pressed them when our guests arrived.  The boquerones were assembled and plated earlier in the day. So all I needed to do was place them on the table.  My adult version of Pigs in Blanket were cooked right before they were due to arrive, so those were warm and ready to go. These small bites created a relaxing, no fuss vibe giving us a chance to sit, chat and catch up before the main meal.  Many a moon ago, Donna and I had blood orange cosmos at the Royalton NYC.  It seemed only fitting that we serve up a similar cocktail to start... just for old times' sake. As we nibbled, we sipped on Blood Orange Martinis made by the deft hand of my hubby, who lovingly squeezed all the citrus and mixed this drink to perfection.  

A mix of blood orange, lemons, limes, vodka and simple syrup.

Squeeze them all into a bowl and include some of the pulp.

I love the bright color and flavor of this drink. So fresh. So delicious. Goes down so easy. Now that's AMORE!

Dinner was also prepped ahead of time, stored in the fridge and then pulled together before serving.  The real nod to the Mediterranean came in the flavors used for the cod. I like using the en papillote method (cooked and served in paper wrapping) because it cooks beautifully. It's easy to prep, and each guest gets their own portion. I have made fish this way numerous times using different vegetable combinations. Not going with my original plan of zucchini and spinach, I needed some inspiration and found a recipe using grouper with capers, red pepper, tomatoes, kalamata olives and lemon.  I immediately knew that combo was the perfect way to go since I had most of the items save for the red pepper.  I took my cues from the recipe photo but used my own amounts. I also used cod because it was the freshest at the market.  I swapped the red onion for yellow, and eliminated the garlic and red pepper flakes. Although, I made modifications, this isn't my own, so if you want to follow the recipe to a tee, click here.

Using the mise en place method of cutting all ingredients, and getting everything ready makes assembly much easier.

I place the parchment paper right on the baking sheet and built up the flavors.  Then folded the paper into a packet and built the next packet. I put two on each pan, then placed the whole baking pan in the refrigerator.  Once we were done eating our appetizers, I placed the pans in the oven to bake for 20 minutes.

Fresh, clean and ready to make a pocket full of Mediterranean yum.

Simply fold the edges around to create the pocket.

For side dishes, I made Potatoes Anna turned Potatoes Dana, crispy kale/caramelized onions and Baby Arugula salad with oranges, tangerines, red onion, chopped marcona almonds with a orange/lemon vinagrette.

Slices and slices is what creates layers of potato for this dish.

A slice of layered potato goodness.

Peppery bite of arugula is balanced by the sweetness of the orange with the crunch of the almond.

Baking en papillote allows all the juices to delicately poach the fish and vegetables together. A harmony of Mediterrean flavors.

Of course, French wine was served. Beaujolais Blanc and Chateau Saint Roc Cotes du Rhone.

Finishing off the meal with savory flavors of a full cheese board was perfect way to end the evening.  Cheese selection of Époisses, Sofia, Majorero Pimenton surrounded by fruit and sweet condiments all enjoyed in front of a roaring fire.  

We had a wonderful time together with friends with love, savoring food that paid homage to places we all love.  Pick a country or a region and honor it by creating a menu to share with those who love it too.  We're glad we did.