Pierogies

Polish in their roots, these pierogies seem close enough to a Chinese dumpling that Jack will gobble them up.


Charlie's menu request last week was, "Babies."
Even after a really cruel and disturbing story by Rob on what pierogies
really are, Charlie still keeps these on his favorites list.

Makes 30 Large Pierogies
Adapted from Tasty Kitchen

Dough
2 c white whole wheat flour
2 c a.p. flour
2 eggs
16 oz. sour cream
1 tsp salt

Filling
4 russet medium to large potatoes
2 T sugar
half and half
4.5 oz pepper jack cheese (I used Kraft Pepper Jack singles.)
3 green onions, sliced thin
salt

Final Step
2 T butter
sea salt & cracked pepper

Using a mixer with a dough hook, combine dough ingredients and knead on low until soft dough forms. If the dough sticks to the sides of the bowl, add a little more flour until the dough pulls away from the sides.  Remove from mixing bowl and cover with plastic wrap until ready to use.

While dough is kneading, peel and boil potatoes in salted water.  Drain.  Empty potatoes into mixer bowl used for dough.  Beat on medium with sugar and enough half and half to create a soft potato.  Add cheese and onions.  Season with salt.

To conserve on dirty dishes, boil clean water in the pan used to boil potatoes.  Divide dough into 30 portions.  Roll each piece into a circle and top with a scoop of potatoes.  I used a 1 1/2" cookie scoop.  Fold circle in half, press edges, and pleat to hold potatoes inside.

Heat a skillet on medium high heat with butter.  Boil pierogies a minute or two until they rise to the surface.  Drain and saute in skillet.  I boiled and sauteed four at a time so as to not crowd the skillet.  Season with sea salt and pepper.

Cooked Carrots

These were the first thing to disappear on three little boys' plates, last night.

2 lbs cut or mini carrots
olive oil
1 tsp salt
1 c chicken stock
1/4 c sugar
1 T lemon juice
1 T unsalted butter

Heat a 2-quart dutch oven or pan with lid over medium-high heat.  Drizzle with olive oil.  Add carrots and salt.  Stirring frequently, cover with lid and cook 15 minutes or until the carrots start to brown. Add chicken stalk and sugar reduce heat to keep a low simmer.  Cook another 10 minutes covered.  Uncover, add lemon juice.  Raise heat to medium and cook another 10 minutes until most but not all of the liquid disappears.  Add butter.  Gently toss and serve.

Potato Gratin

This is good with rosemary, onion, or garlic
sprinkled between the layers too.

4 medium baking potatoes, sliced as thin as possible

2 T butter, melted

2 oz parmesan cheese (1/2 c, finely grated)

salt

pepper

1 c milk

In a 11"x7" dish, place a layer of potatoes.  Reserving a third of the cheese for the top, lightly sprinkle with salt, pepper, butter, and cheese.  Place another layer of potatoes, and sprinkle again with salt, pepper, cheese, and butter.  Continue until all the potatoes are used up.  Pour milk over the layer of potatoes.  Sprinkle with salt, pepper, and reserved cheese.  Bake uncovered at 425F for 45 minutes.