If I remember correctly, the first week we were here, Odd found this humongous bag of potatoes for a really good price – 1,11 Euros to be exact. I said, “what in the world am I going to do with sooooo many potatoes?” He put the bag in the cart and didn’t answer the question. It was my job to figure it out.
One Potato – Boiled Potatoes
Two Potato – Mashed Potatoes
Three Potato – Potato Pancakes
Four – Torta (Filipino omelette with potato)
Five Potato – Sarsiado (Filipino stew with tomatoes, red pepper and potatoes)
Six Potato – Potato Latkes
Seven Potato – Pittsburgh Pierogies
Growing up in a Jewish neighborhood, I learned about latkes from my Jewish friends. It is typically served around Hanukkah since the oil used to cook the latkes is symbolic of the flame that lit Israel. It’s not quite Hanukkah yet but it is Rosh Hashanah, the Jewish New Year (Sept 24 – 26). I also learned that eating a combination of apples and honey symbolizes a sweet new year. So instead of apple sauce, try serving with apple slices dipped in honey to honor these High Holy Days. To my Jewish friends – “L’shanah tovah u’metukah!” or “Have a good and sweet new year!”
I used this recipe – remembering to use 2 x 2 x 2 x 2 on everything except the salt.
2 cups potatoes, peeled and shredded (place the potatoes in a bowl of cold water to prevent from browning, drain and squeeze the water with paper towels/cheesecloth as much as possible)
2 tablespoons onion, finely diced
2 eggs, beaten
2 tablespoons flour
1 teaspoon salt
oil for frying
Gently mix shredded potatoes, onion, eggs, flour and salt in a bowl.
In a skillet, heat oil over medium-high heat.
Line a baking sheet with paper towels and sprinkle lightly with salt, if desired.
Odd couldn’t stop raving about how good these were. I guess he was tired of the boiled potatoes too.
Pierogies brings me back to my college days over 20 years ago (oh how time flies!) because a girlfriend way back in the day told me how easy and inexpensive they are. I had forgotten all about them until now. This is a little more time-consuming but it only requires a few basic ingredients – butter, flour, egg, sour cream, potatoes and cheese. I was able to make 20 pierogies and that was more than enough for the three of us. You can certainly refrigerate uncooked pierogies for a few days or place them in the freezer.
Pittsburgh Pierogies with Sour Cream
Adapted from http://pittsburgh.about.com/od/recipes/r/pierogies.htm
2 cups flour, plus extra for kneading & rolling dough
1/2 teaspoon salt
1 large egg, beaten
1/2 sour cream, plus extra for serving
1/4 cup butter, softened and cup into small pieces
1. In a bowl, with a wooden spoon, mix together flour and salt.
2. Make a well in the center and add beaten egg, sour cream and butter.
3. Mix until it forms a dough, about 5 – 7 minutes.
4. Form into a disk, wrap in plastic and place in refrigerator for 30 minutes or overnight.
3 – 5 large potatoes
1 onion, diced (I only had 1 onion so I saved the onion for caramelizing instead)
1/2 – 1 cup of grated Cheddar cheese (I used Parmesan and Emmentaler because that is what I had, but Cheddar is good too)
fresh parsley, finely chopped
salt & pepper
1. Peel and boil potatoes until soft.
(2. Sauté onion in a little butter/oil until soft.)
3. Mash the potatoes and add the onions and about 1/2 cup of grated cheese. You can add more if you want it cheesier.
4. Add salt & pepper to taste. Allow to cool and add parsley. You can certainly add bacon bits, chives or anything else your heart desires.
Roll the dough on a floured board until 1/8” thick. Cut circles (2” for small or 3 – 3 1/2” for large) with a cookie cutter. I don’t have a rolling pin so I used a drinking glass to roll and cut. It worked just fine.
Bring a large pot of salted water to a boil. Drop pierogies gently and boil for 8-10 minutes. They are done when they float to the top. Rinse in cool water and let dry. (I cooked mine in batches because my pot is small and I didn’t want any overcrowding issues. I forgot to rinse mine but I did dry them on paper towels.)
Add a tablespoon of oil/butter to a skillet and pan fry the pierogies until lightly crispy.
They’re super delicious even if I did burn the last batch. Enjoy!