Perogies, or pierogi, are a delicious combination of potato, bacon, onion and cheddar. Boiled and fried.
I write this post with very mixed feelings. I have no doubt, that a lot of my readers are also having such emotions given the events this week.
Having lived through Brexit, and living in a part of town that voted the opposite to myself, I know full well the pain of losing. But also, I know many of the reasons for the other sides vote, I sympathise with their arguments and distrust of the ‘system’. Time will tell about how the new President will work out, I hope for America’s sake he does.
In times like this, I fall back to my entire mantra for this blog. Yes, it is about me having an excuse to cook/write/eat/kick others out of the kitchen. For me though, food has always been about bringing people together. So, today I’m going to focus on just that, food that brings people together.
I’m opting for perogies. If you don’t know about perogies, you are missing out. In essence, they are a delicious mix of potato, cheese and other fillings poached and then fried in some butter and bacon. Top them off with some sour cream and chives, and you are in comfort food heaven.
No they are not healthy, but man are they delicious. During my first stint in university, they were a great treat to eat. It wouldn’t be uncommon for some of us to load up some plates and chow down. Everyone could unite over perogies and a good beer.
Plus, they were a great sign of bringing people together. Perogies came to Canada largely from Ukrainian immigrant, and quickly spread across the country. It’s hard not to like them.
You know, with people either cheering or crying over Tuesday it is hard to be happy when people are so divided. I love America, my dad spent his youth there, I used to live there and studied American history, and my cousin flies jets for the USAF. I hate seeing Americans, my friends and family, being so upset.
Perhaps it is time for a giant potluck.
Now, as good food deserves company, I’ve added this to Angie’s Fiesta Friday
I’ve usually had these with a good cold beer. However, some sparkling lemonade is also a good call. It breaks through the richness well.
I’m going with my happy place song. Imagine by John Lennon. Sorry if this will now stick in your head.
<iframe src=”//tools.applemusic.com/embed/v1/song/910038357?country=us&at=1001loXh” height=”110px” width=”100%” frameborder=”0″></iframe>
[button content=”Listen on iTunes” color=”blue” text=”white” url=”https://geo.itunes.apple.com/us/album/imagine/id910038356?i=910038357&mt=1&app=music&at=1001loXh“_blank”]
[button content=”Listen on Spotify” color=”green” text=”white” url=”https://open.spotify.com/track/7pKfPomDEeI4TPT6EOYjn9” openin=”_blank”]
[button content=”Listen on Amazon” color=”black” text=”white” url=”http://amzn.to/2fhH1A8″ openin=”_blank”]
The Rough Post Election Perogies
- 3 cups flour - plus more for dusting
- 1 tsp salt
- 1 egg
- 175 mL water
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1-2 pieces of bacon chopped and ready to fry
- 500 g white potatoes peeled and cubed
- 2 tbsp butter
- 1 medium finely chopped onion
- 150 g shredded sharp cheddar cheese - I love a good mature cheddar in this
- 4-6 stripes of bacon cooked crisp and chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- In a deep bowl, mix the salt and flour.
- Mix together egg, water and oil. Stir this into flour mixture. Add a bit more water if you need to, but try to keep the dough adding up to 2 tbsp more water if needed to make soft but not sticky dough.
- Let this sit for about 5min, and then knead until smooth, about 10 times. I’ve found having extra flour is a great to help with this. When you have a smooth dough, place back in a bowl and cover with a towel. Let it rest for about 20-30min.
- Put the potato into a large pot of salted boiling water. Cook until a piece will break apart easily (mashing stage!). Mash well, but use a ricer if you have one for a smoother consistency.
- In frying pan, cook the bacon. When crispy, let cool and chop. Add this to the mashed potato.
- Wipe the pan out, and add the butter. When bubbling, add the onion and cook until translucent 5-6min. Add this, the cheddar and the S&P. Mix well.
- Prepare 2-3 baking sheets lined with parchment paper.
- Take a chunk of the rested dough and roll it out until is it ½ cm thick. Use a round cutter (about 10cm wide) to cut the dough into portions.
- With each, place a little mound of filling in the centre. Close it up to look like a half moon, and pinch the edges to seal. Place this on the prepared parchment, and repeat with the remaining dough and filling.
- Now, if you aren’t going to eat them right away, freeze them now. They can be cooked from frozen, so a good option.
- To cook, prepare a pot with boiling salted water. Cooking a few at a time, drop the perogies into the boiling water and boil for about 4-5min. They are ready when they are floating.
- Meanwhile, heat the butter in a frying pan and some of the bacon. Using a slotted spoon, take the cooked perogies and place in the pan. Don’t touch them for about 4-5min, they should have a golden crust on one side. Flip them to cook on the other side to the same crispness. Serve with sour cream and chopped chives and a bit of cooked bacon.