I gather, from the news headlines, that our dollar (Loonie) has sunk to an all time low because of the sinking gas prices. No wonder it cost me heftily when I exchanged some dollars today. In case you are unaware, it is called a Loonie because of the picture of one on the back of the coin. We also have a toonie of course which just follows from being worth two Loonies I guess. I’m not sure where this picture came from as all the Loonies we have the bird is just floating in the water. I guess, looking at it, it was for the Olympic games.
Today, in England, is Guy Fawkes Day when Guy Fawkes is burned in effigy throughout the country because of his involvement in trying to blow up the houses of parliament whilst the king was there.
Remember, Remember the 5th of November
Gunpowder, treason and plot
I see no reason why gunpowder treason
Should ever be forgot.
I have never made pierogis but I have a friend in NC who does and I used to devour them. This recipe looked pretty simple. I have copied it with instruction pictures as well. It was on the P and G website (Proctor and Gamble) as I used to work for them, many years ago, I think I should be able to borrow their recipes.
Homemade Pierogi Recipe
By: Jackie Bruchez
No need to buy the frozen version when this version is much fresher and just as quick!
Pierogies are Polish noodle dumplings that can be filled with a variety of mixes. Traditionally, it’s a very time consuming dish to make, but this quick recipe takes about half the time. You’ll have a delicious meal or snack on the table in no time!
Ingredients1 package fresh lasagne sheets*
225 grams (1/2 pound) potatoes, peeled and cut into 1-inch slices
30 mL (2 tbsp) unsalted butter, melted
1 mL (1/4 tsp) kosher salt
1 mL (1/4 tsp) ground pepper
250 mL (1 cup) grated dry farmer's cheese
75 mL (1/3 cup) sour cream
*Tip: To make simple homemade pierogi dough, combine 225 grams (8 ounces) of sour cream, 625 mL (2 1/2 cups) of flour, 15 mL (1 tbsp) softened butter, 1 egg and 1 egg yolk. Knead together and roll flat.
In a medium saucepan, bring potatoes to boil. Cook until fork tender. Once cooked, drain and mash with a fork. Add salt, pepper and melted butter and stir
- Mix in shredded cheese with mashed potatoes
- Cut fresh lasagne pieces into 7 1/2-centimetre (3-inch) rounds using a cookie cutter or a glass
- Place 15 mL (1 tbsp) of mashed potatoes in the centre of the dough round
- Wet the edges of the round and bring both sides to meet each other to make a half-moon shape. Pinch close and press edges shut with the edge of a fork
- Heat a tablespoon of butter or oil in a pan over medium heat and briefly sauté the pierogis until they are slightly crispy and brown on the exterior. Then add 15 mL (1 tbsp) of water, cover the pan and steam for about 3 minutes. Remove and cook until water has dissolved
- When they are browned on one side, flip the pierogis and pour a few mL of water in the pan and cover to steam for about 3 minutes
- Remove cover and cook until the water has dissolved. Place pierogis on a serving dish and serve with a dollop of sour cream
Have a great day