The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
I used the challenge as an excuse to buy myself a new toy from Yuppie Chef, one I’ve been lusting after for awhile now. A Joseph Joseph adjustable rolling pin, what an improvement from the old Spray and Cook can I’ve been using up until now!
I opted for the Russian style pierogi dough as it seemed a little simpler and had a shorter list of ingredients. The dough was fairly easy to make and after a little kneading came together into a satisfying golden orb.
I prepared two fillings, the first of which was the Russian style potato filling supplied with the challenge. I substituted the bacon with finely diced chorizo for a different flavour. For the second filling I sautéed onion, garlic, mushrooms and some thyme in a little butter until all liquid from the mushrooms had evaporated and the mixture was deliciously fragrant.
Next came the rolling and filling stage, this is the part where my new toy really shined. The final result was a small army of delicately scalloped dumplings patiently waiting to be cooked.
The reward for my efforts? A plateful of boiled pierogi topped with a little sour cream and a dusting of smoked paprika.
Another fun challenge this month, now if only I could get into the habit of not waiting till the very last minute to perpare my entry. All recipes for this month’s challenge can be found here.
I made this braised red cabbage as part of Mothers’ Day lunch and it was a big success. It is equally delicious hot or cold, so it makes a great addition to a packed lunch or picnic.
- Sliced chorizo from Rudi’s Sausage Deli,
- sliced tomato,
- green beans,
- braised red cabbage and
Braised red cabbage – recipe from Best Food Fast Christmas Made Easy
- 450g red cabbage, sliced
- 1 onion, chopped
- 1 Bramley apple, peeled, cored and chopped
- 4 Tbsp red wine vinegar
- 2 Tbsp muscovado sugar
- 1/2 tsp grated nutmeg
- 1 Tbsp redcurrant jelly
- 25g butter
- Put the cabbage, onion and apple in a flame-proof casserole.
- Stir in the red wine vinegar, the sugar, nutmeg and redcurrant jelly. Cut the butter into pieces and dot all over the top of the cabbage.
- Cover with a tight-fitting lid, bring to the boil, then simmer gently for about 1 hour, stirring now and again. The cabbage should be tender and most of the liquid evaporated.
I substituted a granny smith apple and balsamic style vinegar for the Bramley apple and red wine vinegar. I also omitted the red currant jelly and used about half the amount of butter listed.
Makes enough to serve 8 people as a side dish.
Did you spot the little mouse in my salad? He’s a buddy of the panda featured in lunch #396. I’m finding these little bottles really handy to add a bit of zing to salads or steamed veggies and of course the cute factor doesn’t hurt either.
- Chorizo, feta and green pepper frittita,
- salad with lettuce, tomato, cucumber and carrot with
- a mouse bottle filled with lemon juice to dress the salad.
Posted in Packed Lunches
Tagged carrot, chorizo, cucumber, egg, feta, frittata, green pepper, lemon juice, lettuce, salad, tomato