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  #1  
Old 12-14-2017, 12:37 AM
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Default Home made pierogies...and creme brle

Needed a Michelle day, took a day off and didn't do any Christmas things, just cooked. Made 10 dozen pierogies, and some creme brle. (I don't even know how to do all those French thingies over letters but somebody does!) Chose to do a bigger batch because I didn't want to just do a dozen or two. Found a dough recipe the was somebody's grandmothers 100 year recipe except they added sour cream so it was more pliable. Basic potato and cheddah filling. 10 dozen later, 9 dozen in the freezer. Have to work on the amount of filling in the pierogi, but very good dough. More cheese next time. Also did some croutons from potato bread cubes from Thanksgiving. Just olive oil, garlic powder, and Italian seasoning. Everything was really good!


















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Old 12-14-2017, 02:44 AM
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Beautiful. I love all of it. Creme brulee looks on point. And the pierogis are some of my favorite. Something I use when making ravioli is a small ice cream scoop. That helps me be more consistent.

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Old 12-14-2017, 06:02 AM
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Dang Shell, I'm lovin' what you did there! I love pierogies and they look PERFECT! Krem Brew Lay looks killer! Grate job!!
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Old 12-14-2017, 06:14 AM
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Awesome work there Shell!
pierogis get me drooling every time....I especially love them smothered in caramelized onions. worthy work girl!
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Old 12-14-2017, 06:44 AM
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Wow, great post right there!! all day for that one!! Would be after it all!!
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Old 12-14-2017, 07:40 AM
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:-)
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Old 12-14-2017, 09:33 AM
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for everything! Especially the pierogies, I'll bring the kielbassa
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Old 12-14-2017, 02:58 PM
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Love that its all low fat!!!!
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Old 12-14-2017, 04:28 PM
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Anybody who has never made a perogi this is a good place to start. Being a cheap Ukrainian this is pretty close to what mom made.
shellbellc you have good form on those perogis but you never fry them in traditional Ukrainian culture. Boil till they float to the top, place in a oven safe dish with bacon and onions. Use sour cream and add any fruit jam to the sour cream and you are in heaven.

http://www.foodnetwork.ca/shows/grea...-recipe-36725/
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Old 12-14-2017, 05:14 PM
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Quote:
Originally Posted by devo View Post
Anybody who has never made a perogi this is a good place to start. Being a cheap Ukrainian this is pretty close to what mom made.
shellbellc you have good form on those perogis but you never fry them in traditional Ukrainian culture. Boil till they float to the top, place in a oven safe dish with bacon and onions. Use sour cream and add any fruit jam to the sour cream and you are in heaven.

http://www.foodnetwork.ca/shows/grea...-recipe-36725/
But I like them fried! I boiled them first...I just went with a simple starter recipe here, I'll expand next time. I want to try some farmers cheese, which will be similar to the cottage cheese in her recipe. We have a place here in PA that sells homemade pierogies. Some of the fillings they offer are crazy, wouldn't have ever thought of them. I have a friend whose father lives near them and every Easter make a trip down to us to fill our kielbasa and pierogi fix...

http://momandpopspierogie.com/pierogies/4941076
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Old 12-14-2017, 05:19 PM
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Looks great Shell. I'll try them boiled or fried.
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Old 12-14-2017, 08:11 PM
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Definitely looks good to me. Great post Shell.

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Old 12-14-2017, 08:16 PM
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Ootstanding work Shell!
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Old 12-14-2017, 08:29 PM
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Beautiful! That's a lot of work!
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Old 12-15-2017, 03:09 PM
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Quote:
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Beautiful! That's a lot of work!
It was a lot of work!

Thanks all for the compliments!
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Old 12-15-2017, 07:33 PM
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WoW, I am surrounded by places I can buy fresh pierogies, and those look much better.
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Old 12-16-2017, 05:45 PM
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Dang! Never had a pirogi...but I would try yours for sure!

Have had creme brulee...

for Chef'en it up on us!
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Old 12-16-2017, 08:49 PM
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Quote:
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Looks great Shell. I'll try them boiled or fried.
I'll try em any way as long as they look like that
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Old 12-17-2017, 08:01 PM
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Wooo Sister! fat cat is in that!
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