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The Food Network
- Thread starter Mandieta6
- Start date
Sir Didier Drogba
Head Official
A cop pulled me over and told me I had outstanding parking tickets. I was like, err, they're not that great.
Sir Didier Drogba
Head Official
I really hope it's intentional this time 
Sir Didier Drogba
Head Official
Oh sometimes I love you alex
Sir Didier Drogba
Head Official
So being back from Poland I decided to cook polish food tonight, including making pierogies scratch which I have never done before. I was delighted with the way they came out because I am usually terrible with any kind of pastry or dough (I don't do precise measurements) so I thought I'd post about it.
Anyway, I used this recipe for the pierogies (though I didnt do the onion topping as I made a sauce for the whole meal) and they came out PERFECT. I was sure my dough would be too lumpy or dry or something or that the pierogies would burst when boiling or refuse to float or something, but they came out perfect despite all the quantities being guestimates:
http://www.epicurious.com/recipes/food/views/pierogies-109296
I served it with pork stuffed with prunes which was my own invention but based on a meal I ate in Poland. I took a pork tenderloin, butterflied it, stuffed it with dried prunes and then marinaded the whole thing in white wine, marjoram, caraway, garlic, bay leaves, salt and pepper for a few hours. Then I tied it up with twine and oven baked, basting with more wine from time to time. I served it cut into rounds, next to the perogies and also kale which I sweated with garlic and mushrooms.
Finally, I made a sauce by softening onions in lots of butter, then adding sliced forestiere mushrooms, softening, again marjoram, salt, pepper and white wine and also fresh thyme, wait til the wine burns off a bit, then add sour cream and a little flour and simmer for 20 mins.
I was very pleased with it, I am very happy to now have a basic recipe for pierogies that works because there are so many different filling possibilities I can now play around with.
Anyway, I used this recipe for the pierogies (though I didnt do the onion topping as I made a sauce for the whole meal) and they came out PERFECT. I was sure my dough would be too lumpy or dry or something or that the pierogies would burst when boiling or refuse to float or something, but they came out perfect despite all the quantities being guestimates:
http://www.epicurious.com/recipes/food/views/pierogies-109296
I served it with pork stuffed with prunes which was my own invention but based on a meal I ate in Poland. I took a pork tenderloin, butterflied it, stuffed it with dried prunes and then marinaded the whole thing in white wine, marjoram, caraway, garlic, bay leaves, salt and pepper for a few hours. Then I tied it up with twine and oven baked, basting with more wine from time to time. I served it cut into rounds, next to the perogies and also kale which I sweated with garlic and mushrooms.
Finally, I made a sauce by softening onions in lots of butter, then adding sliced forestiere mushrooms, softening, again marjoram, salt, pepper and white wine and also fresh thyme, wait til the wine burns off a bit, then add sour cream and a little flour and simmer for 20 mins.
I was very pleased with it, I am very happy to now have a basic recipe for pierogies that works because there are so many different filling possibilities I can now play around with.
yoyo913
Team Captain
Sounds good. The meat sounds great. There's a restaurant in town that specializes in perogis that I've been meaning to go to. http://www.loadedpierogi.com/menus/
Today I made a dish with pasta, navy beans, yellow pepper, mushroom, and with a sauce made of cream, garlic and spices (including basel and hot spices like pepper flakes and paprika). Turned out good.
Today I made a dish with pasta, navy beans, yellow pepper, mushroom, and with a sauce made of cream, garlic and spices (including basel and hot spices like pepper flakes and paprika). Turned out good.
Sir Didier Drogba;3820882 said:
You use marjoram quite a bit. I've always seen it as poor man's oregano.
Just a question regarding your sauce, didn't it taste a little floury since you added the flour at or after the liquid? I always like to cook the flour off a little before deglazing with whatever liquid I'm using. Also helps the flour not clump. (A tip for those playing at home looking to add flour to liquid without it lumping is mix the flour with some oil first - it will mix with the oil and you can then pour in as a liquid).
I had to laugh when you said "burn off the wine" rather than "cook off the wine"
The recipe sounds good though. Very similar sauce to the creamy mushroom sauce I make. I soften onion and minced garlic in loads of butter, add sliced mushrooms (and flour usually at this stage too) then cook the mushrooms, deglaze with wine, cook the wine out then add a bit of sour cream. With sour cream you don't need much flour I find.
Sometimes I don't use sour cream and make a mushroom gravy instead, which is basically the same but with more flour and some chicken stock.
Cooking until just soft but not caramelised or completely cooked through - when they start going translucent.Mandieta6;3820926 said:
Basically when the harsh raw onion flavour is cooked out, but before they become sweet fried onion.
Quite a few savoury dishes will say to soften onions, "sweat onions", "fry onions until just soft" or "fry onions until translucent". Other dishes require onions to be fully cooked or caramelised first. Most savoury sauces etc will be the former, as it means the really sweet onion flavour doesn't take over, and it still leaves the savoury onion.
Sir Didier Drogba
Head Official
Alex;3820901 said:You use marjoram quite a bit. I've always seen it as poor man's oregano.
Just a question regarding your sauce, didn't it taste a little floury since you added the flour at or after the liquid? I always like to cook the flour off a little before deglazing with whatever liquid I'm using. Also helps the flour not clump. (A tip for those playing at home looking to add flour to liquid without it lumping is mix the flour with some oil first - it will mix with the oil and you can then pour in as a liquid).
I had to laugh when you said "burn off the wine" rather than "cook off the wine"
The recipe sounds good though. Very similar sauce to the creamy mushroom sauce I make. I soften onion and minced garlic in loads of butter, add sliced mushrooms (and flour usually at this stage too) then cook the mushrooms, deglaze with wine, cook the wine out then add a bit of sour cream. With sour cream you don't need much flour I find.
Sometimes I don't use sour cream and make a mushroom gravy instead, which is basically the same but with more flour and some chicken stock.
Yeah I use marjoram for a lot of things, I find it different from oregano, though I find the difference hard to describe - it seems to me to have more of an aniseed/fennel kind of taste which I find works better in creamier/dairy based sauces than oregano. Generally I think of oregano as more for Mediterranean/southern european cooking and marjoram for creamier northern european flavours, though I guess in reality they both originate from the same place. I have seen Polish people cook with marjoram more much for frequently, but that might just be for reasons of price/availability.
Sometimes I add the flour before the liquids, but I find that poses risks too, if you let the flour burn at this stage it can have a very negative impact on the flavour. Also, if I am experimenting, I sometimes dont know the degree to which I need to further thicken something until everything is in there and I can see the consistency. I have used your trick to avoiding lumps, though I tend just to mix the flour with water or soda water to form a paste, rather than with oil, but in this instance I prevented it by sprinkling the flour in very lightly and gradually whilst stirring.
I agree with what you said about sour cream sauces not needing much flour, I could easily have not added any but I wanted this to be very thick because it was as much a topping as a sauce. And I've also used a similar approach for making gravies for white meats, though when I am making gravy for red meats (even mushroom based gravy) I use a completely different method. For gravies I think I would always add the flour before the liquid because it really needs to finish up silky smooth, the 'after' approach is just for the most heavily reduced sauces or for stews.
The night before I made a whole bunch of Tex Mex stuff, and I used marjoram in my taco-beef too, thus defeating my 'nordic cooking' premise
Sir Didier Drogba
Head Official
Alex;3820902 said:
It sounds like a bit of a psuedo-creole jumble to me, but I guess it could work.
Sir Didier Drogba
Head Official
Alex;3821013 said:
I notice from your other post that you soften the garlic and onions at the same time? I always like a degree of separation, either I will get the garlic going in the oil for a bit before adding the onions, or I will soften the onions first and then add the garlic. Also, I dont tend to mince garlic particularly fine, I tend to cut it into either thin slices or chunks, because I dont want it to dissolve completely.
yoyo913
Team Captain
I've been making this:http://www.budgetbytes.com/2010/03/sushi-bowls/
Turns out great, I recommend it. When I first read the recipe I wasn't expecting much but the flavours come out great. I throw in mushrooms too. If you're lazy and don't mind you can slice them raw, if not then you can fry them in soy sauce and ginger.
That's the site I previously mentioned. I use it a lot. She does a great job of laying the recipe out and includes lots of images.
And because of the 'budget' element of it she doesn't use a lot of hard to find ingredients usually. I do tend to increase the quantity of some ingredients tho because I like more flavour/ more of the good stuff.
Turns out great, I recommend it. When I first read the recipe I wasn't expecting much but the flavours come out great. I throw in mushrooms too. If you're lazy and don't mind you can slice them raw, if not then you can fry them in soy sauce and ginger.
That's the site I previously mentioned. I use it a lot. She does a great job of laying the recipe out and includes lots of images.
And because of the 'budget' element of it she doesn't use a lot of hard to find ingredients usually. I do tend to increase the quantity of some ingredients tho because I like more flavour/ more of the good stuff.