The Food of My People (by Proxy)
May. 24th, 2018 12:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lydamorehouse This morning I spent a fairly ridiculous amount of time preparing a side dish for dinner.
I mean... what is this, Pioneer times? Am I Amish? No, but I swear I might as well be. Because what did I make? Pierogis.
Shawn found an on-line recipe from CBC Life called "Grandma Gretzky's Great Pierogis," which purport to be Wayne Gretzky's Ukrainian grandma's recipe. We'll see what they're like after I fry them up at dinner time, but, man, that filling is good! I wouldn't dare to improve on Grandma Gretzky's recipe, but since it only called for "cheddar cheese," I decided that meant a combination of Vermont white cheddar and a moderately fancy aged cheddar that I picked up from Kowalski's fancy cheese department. (It's French, but it was six dollars a brick instead of 12.) I was right that the sharper aged stuff in moderation would really making the filling zing.
Though it may all be lost once I fry them, though. And they're tiny, so gods even know if you'll be able to taste it.
I had a bunch of the filling leftover, however, so if the pierogi are a bust, I'm going to just pull out the mashed oniony-cheesy potatoes and serve those!
If it's yummy, I'll post the recipe. I will note, however, that this is definitely a picky project. Not to be undertaken on a normal work night when you have to run off to your kids' recital orsoccer hockey practice (see what I did there!)
I think I will be happy to have done all the boiling of the dumplings BEFORE the temperatures soar to 90 F/ 32 C. I'm actually not quite sure what I'm thinking making pierogi and pork chops on a night like tonight. Who knows, maybe it will finally thunderstorm... *looks outside at bright hot sun* ... or not.
I guess I just wanted to say that I spent way too much time on something that's probably going to be gobbled in ten seconds. I'm a food weirdo. I'm not even a real foodie because all my recipes involve something someone's grandmother used to make on the regular.
*sigh*
I mean... what is this, Pioneer times? Am I Amish? No, but I swear I might as well be. Because what did I make? Pierogis.
Shawn found an on-line recipe from CBC Life called "Grandma Gretzky's Great Pierogis," which purport to be Wayne Gretzky's Ukrainian grandma's recipe. We'll see what they're like after I fry them up at dinner time, but, man, that filling is good! I wouldn't dare to improve on Grandma Gretzky's recipe, but since it only called for "cheddar cheese," I decided that meant a combination of Vermont white cheddar and a moderately fancy aged cheddar that I picked up from Kowalski's fancy cheese department. (It's French, but it was six dollars a brick instead of 12.) I was right that the sharper aged stuff in moderation would really making the filling zing.
Though it may all be lost once I fry them, though. And they're tiny, so gods even know if you'll be able to taste it.
I had a bunch of the filling leftover, however, so if the pierogi are a bust, I'm going to just pull out the mashed oniony-cheesy potatoes and serve those!
If it's yummy, I'll post the recipe. I will note, however, that this is definitely a picky project. Not to be undertaken on a normal work night when you have to run off to your kids' recital or
I think I will be happy to have done all the boiling of the dumplings BEFORE the temperatures soar to 90 F/ 32 C. I'm actually not quite sure what I'm thinking making pierogi and pork chops on a night like tonight. Who knows, maybe it will finally thunderstorm... *looks outside at bright hot sun* ... or not.
I guess I just wanted to say that I spent way too much time on something that's probably going to be gobbled in ten seconds. I'm a food weirdo. I'm not even a real foodie because all my recipes involve something someone's grandmother used to make on the regular.
*sigh*