Tag Archives: Apple pie

pierogi

What to eat pierogi with?!

It happened yesterday.

All day long I was thinking about pierogi (not “pierogies” or “pierogis”, “pierogi” is already a plural form). I felt like I would really want to have some but I didn’t want to spend all afternoon in the kitchen rolling dough, filling, sealing and boiling. It’s a lot of work, and it takes time. Early morning I made apple pie so I thought I’m done being in the kitchen. At least till easy to make dinner. Gosh, I was so wrong.

Sometime about 5pm I decided to make them.

5PM?!?!!?!? really?!

My husband asked me when they will be done. I told him IN AN HOUR. Are you kidding me!? An hour!?! I know I am Polish and I grew up making them almost every friday…, but I am not a magician. I thought I could outsmart myself.

In about an hour my Facebook status was: One word: pierogi… and one more: homemade. oh and one more: WHY!?!?!?

I really was asking myself why I’m making them, and if it’s really worth it.

Anyway, normally I make pierogi in a huge amount. Half of it I freeze, so later during the week I have a quick, homemade and yummy dinner. This time I’d decided to make just enough for one time. So, I came up with a recipe that makes only a few pierogi (about 30!) so I wouldn’t be stuck in the kitchen all afternoon and evening ;) And I was right. I took me about 2 hours to make those… .

This is the recipe:

  • 2 cups of all-purpose flour
  • 3/4 cup of boiling water.

Now the most important part.

The water MUST BE HOT HOT HOT! It has something to do with the flour reacting in particular way when mixed with very hot water. Later while rolling the dough and boiling pierogi they won’t fall apart. It actually works. If you have a recipe calling for luke warm or cold water – get rid of it. If you’d like you can use milk instead of water. HOT MILK. 

There is no need for salt or egg, but you can add those as well.

Knead it by hand. It takes about 10 minutes. First mix it with a knife or fork because it’s gonna be too hot for you to use hand.

For how to make pierogi step by step go here. I had no time to take pictures while making those. I was already overwhelmed just by making them and trying to be done with before midnight.

When you roll the dough it shouldn’t be to thin nor to thick. About 2 millimeters. Ah and if you don’t have round cutter, use a glass, big one. Turn it upside down and press the dough with it :) It’s been the only way I cut my pierogi since I first learned how to make them. My mom used to cut them using glass and my mom’s mom…!

I always make 2 fillings. One for meat eaters and one for crazy vegetarians:

For the 1st one:

I simply fry some ground turkey (about half a pound) with fine chopped veggies (or at least onion), salt and pepper.

For the second:

Two medium size red potatoes boiled, mashed, mixed with very fine chopped onion about 2 tsp of butter (not margarine!) and handful of grated yellow cheese (something like jack cheese or cheddar cheese or both).


The first time I made them my husband asked me: What else is to eat?! It didn’t mean that he doesn’t want to eat them. He simply asked me what else we are going to eat with pierogi. (???) Hmmm… NOTHING :) You could serve it with sauteed bacon and onion on top (but they might be to greasy), or some kind of gravy. That’s how I remember eating them for my entire life in Poland. That’s how most of people in Poland eat it (at least those who I know). There is a sour cream topping option – very popular in Poland, as well. 

Of course I eat it with ketchup (everything goes down well with ketchup, btw), sometimes with ranch dressing.

Yesterday he asked me the same question. So I asked him back: What would you eat them with?! He couldn’t answer. Oh well… that’s what you eat them with – I thought ;)


My daughter didn’t have nothing against eating it with nothing on top. She shoveled in two pierogi and she looked happy about that.


Of course can’t forget about dog! They usually share.

 

So, If you have an idea what to eat pierogi with share it with me. Maybe next time I’ll surprise my husband :)


Plum cake you can’t NOT like!

A few days ago I got fresh plums. A whole bag. I like plums and I can eat them fresh. My husband doesn’t like them but, he promised to tried a plum cake. I knew he is not going to like it. This cake reminds me of my first cake I baked for him… He didn’t like it at all. It was jabłecznik (Polish apple pie). I was terrified. How could you not like apple pie!?!? That time I couldn’t make “american” apple pie, and I thought: apple pie is the same everywhere. I couldn’t be more wrong! These days if I make a new cake, something that I have never baked before, I make it in 9 inch pan. That way if he doesn’t like it I don’t end up with bunch of cake to eat by myself.

How big was my surprise when he ate the piece I gave him, and said: I loved it! Seriously. I did!

This cake is VERY EASY and FAST to make. You need to know that as much as I like to bake or cook I don’t like stuff that’s expensive to make, it’s complicated to make, has too many ingredients, etc.

So, this is the recipe:

Ingredients:

1 1/4 cup all-purpose flour

1/2 cup sugar

1 tsp vanilla extract

1 1/2 tsp baking powder

1/2 cup buttermilk

1/4 cup oil (olive oil)

2 small eggs

In a mixing bowl mix all those ingredients together

Use about 10 medium size plums.

Cut them into medium size pieces and cover the dough. Actually you can use more plums and cover it more than in the picture below. This cake is very good but when the dough rises it seems like those plums are lost, so the next time I make it I’ll use more plums.

For the topping I use:

1/2 cup sugar
3/4 cup flour
1/3 cup butter/margarine

Cut butter into flour and sugar for topping. Knead it untill smooth. Make a ball from the dough and put it to the freezer. Forget about it. That’s why I make the topping before I start doing anything else. The dough need about 30 minutes to harden. After everything is done, and the dough is hard enough you grate  it over the plums.

Bake in 340 F for about 50 minutes or until the topping is slightly brown. It really depends from your oven. Mine is terrible and every time I bake something I need to watch it very closely to not to burn it. In my oven 340 F means about 345 F or more.

Now I’m hungry!

Hugs from my corner !


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apple pie

THE BEST APPLE PIE E.V.E.R

I’ve got a story about apple pie.

Polish apple pie is a little bit different from American. When I asked my husband if he wants some Polish apple pie, first, he was very surprised that we have apple pie in Poland, second he though that Polish is the same as American… you know… “as American as Apple Pie”… he thought that apple pie is from America so Polish must look and taste the same. Oh… those Americans… they all think that almost everything was invented in US or if it wasn’t it was improved by Americans… I’m just kidding, not. ;)

So… For the first time I made him an apple pie… the Polish style… and I ended up eating it by myself. He didn’t like it AT ALL. In addition he got scared that I’ll be cooking stuff like that all the time… poor thing :)

From that day I’d been looking for a pie that we both would like. I’ve tried a few different recipes. Sometimes he liked it, and I didn’t, sometimes I liked it but he didn’t.

And finally one day! I did it! I found a pie that we both really liked!

I changed the original recipe a little and today I call it THE PERFECT APPLE PIE.

Since then, every time I make it my husband says: “this pie is better than the last one.”

The first step is to make the topping:

TOPPING:
1/2 cup sugar
3/4 cup flour
1/3 cup butter

Cut butter into flour and sugar for topping. Knead it untill smooth. Make a ball from the dough and put it to the freezer. Forget about it.

Next step is to make the crust:

CRUST:

1 cup flour
1/3 cup butter/margarine (if you use salted butter/margarine than skip the additional 1/2 tsp. salt)
1/2 tsp. salt
2 tbsp. water

Cut butter into dry ingredients. Add water gradually until just moistened. Roll and place into a 9-inch pastry dish. I use my hands to do that. It’s quick and very easy.

FILLING:

1/2 cup sugar
5 whatever apples you like/have, or enough to fill crust

20 cherries
Cinnamon to taste
1 tsp. corn starch

Normally I do not mix any fruits with apples but for the last few times I mixed in some cherries and that pie is SO DELICIOUS!!!!!!!!

In a measuring cup mix sugar, cinnamon, corn starch.

Fill the pie with half of the cut into small pieces fruits, pour half of the sugar-cinnamon-corn starch mixture over the fruits. Add the remaining fruits and the rest of the sugar-cinnamon-corn starch mix. IT IS OK TO NOT TO USE ALL THAT DRY INGREDIENTS MIXTURE if you don’t want that pie to be very sweet. For example for this pie I used only 1/3 cup. I knew that the cherries will give it extra sweet kick… natural sweet kick!

So, it looks like that:

and just like that bake it at 450°F for 15 minutes. Take it out. Wait for the oven to cool down – about 10 minutes. Preheat it again. This time to 350°F. In the meantime take the topping dough from the freezer and grate it over the fruits.

Bake at 350°F degrees for an additional 45 minutes, or until the pie filling is bubbly, and the topping is light golden brown.

ENJOY!!!

I need to add that this pie is crazy easy and fast to make. The topping is so crunchy and not too sweet as well as the filling.

It is the perfect pie ever!!!

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