- Archive for August, 2013 -

Mac’n’cheese ‘rogy

Aug
7

Made some homemade macaroni and cheese yesterday for lunch. Had some left over perogy dough. Bam! New perogy recipe. Carbs anyone?

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Buttery Mushroom with Rosemary and Garlic

Aug
6

I have always loved mushrooms in perogies or a tortellini type shell. At Christmas my Mom makes little mushroom “ears” (uszka, prone. ooh-shka), a tortellini pasta stuffed with mushrooms. Traditionally we have it with beet borsch, shared at our Christmas Eve table (Wigilia, pron. vee-gee-lya). I had some cremini mushrooms on hand and fresh rosemary so I decided to create a new recipe.

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The “Big Mac” Perogy

Aug
5

This recipe was alot of fun to work on. I forgot to take pictures (too busy serving them up and eating!) but the end result was great! I was initially inspired by a friend who once served homemade hamburger cheese pizza that tasted just like a Big Mac! Pickles and secret sauce and all! Also, my brother-in-law loves the Big Mac and when he was visiting last year with my sister and their kids I treated them to these via the perogy vessel! Here is how it unfolded:

Ingredients

Filling:
1/2 med yellow onion, diced
3strips bacon, diced
1 kg ground lean beef
Ground black pepper
2tsp. paprika
Secret Sauce:
4tbsp mayo
2 tbsp ketchup
4 med sized minced dill pickle
Method:
1. Cook the bacon on medium high heat on a pan until almost crispy. Remove the bacon and drain some of the fat, reserving a little for the onion.
2. Add the onion to the pan and cook until golden. Remove and add to the cooling bacon.
3. Add the ground beef and paprika; cook fully through.
4. Once the meat is cooked mix with the onion and bacon, add some salt and pepper to season. You may not want to add too much salt as the bacon itself has salt of course unless you have used reduced sodium bacon.
5. Let the mixture cool then blend all together with a hand blender or whatever appliance you have that will mix everything together nicely and help form an even mixture without being too crumbly when filling a perogy.
6. At this point you can go ahead and make the perogy or you can leave overnight for the flavours to come together.
7. For the secret sauce, I blended all the ingredients together and refrigerated until ready to use.
8. Cook the perogies as you normally would, boiling then draining well with slotted spoon before placing on hot pan, greased with olive oil and a little butter.
9. Fry perogies until golden brown on both sides.
10. Serve with the secret sauce.