Recipes for Cook

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Saturday, February 15, 2014

Cheater Pierogi – This is No Polish Joke

During this video for quick and easy cheese pierogi, I joke about my Polish grandmother rolling over in her grave, but after eating several batches of these delicious dumplings, I’m pretty sure Grandma Sophie would have approved.

I’ve always been a big fan of wonton skins. Not only have I used them for wonton soup, but also for tortellini, ravioli, and various other dumplings. They’re very user-friendly, but use a damp paper towel to cover the open package as you work, since they can dry out quickly and become harder to work with.

Whenever I post a video like this, the most common questions usually revolve around what alternative fillings would work. Let me handle that issue right now. Anything will work as a filling. Literally. Most high-end grocery stores will have farmer’s cheese, but if you can’t find it, a mixture of half cream cheese and half ricotta would get you very close.

I decided to break with family tradition and serve these with bacon and caramelized onions, as we usually just fry in a little butter and serve with sour cream. I blame Chicago’s Pierogi Heaven for this, since it was during a recent visit that I had a plate served similarly, and it was amazing.

Anyway, whether you’re an old pro, or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try. Remember the old saying...if you’re not cheating, you’re not trying. Enjoy!

Ingredients for about 50-60 Pierogi:

1 1/2 cups warm mashed potato

1 1/2 cup farmer’s cheese, or any cheese blend

1 large egg

salt and pepper to taste

pinch of cayenne

50-60 wonton wrappers

sour cream and chives as needed

Bacon and Onion Sauce (enough to garnish about 12 pierogi)

4 slices bacon, sliced thin

1/2 large yellow onion, diced

2 tsp butter

*After bacon is crisp, drain excess fat, reserving about 2 tbsp to fry pierogi.

View the complete recipe

Tuesday, February 11, 2014

No Bake Cheesecake Flag Cake – Let Your Fruit Flag Fly!

I’ve been avoiding doing a no-bake cheesecake recipe, despite the many food wishes for it, simply because I love the dense, rich texture of the traditional baked version so much that it seems almost a crime to do something like this instead.

That’s a silly attitude, as these are two entirely different desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag design seen herein, I decided to go for it. The fact that we just had our first real heat wave of the summer didn’t hurt either.

That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries.

Everyone knows that if you eat enough fresh fruit with a dessert, it cancels out the negative effects from the sugar and the fat, or at least that’s what I’ve always assumed. Anyway, there is no greater tribute an American cook can pay to this great democracy of ours, than to make a shortcut dessert that looks like our flag. USA! USA! USA! I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

For the crust:

1 1/2 cups finely crushed graham cracker crumbs

6 tbsp melted butter

1/4 cup white sugar

2 tbsp unsweetened cocoa powder

For the filling:

2 cups (1 pound) cream cheese (I used half regular and half mascarpone)

2 tsp grated lemon zest

2 tsp lemon juice

1 tsp vanilla extract

1 1/4 cups cold heavy whipping cream (36% fat)

1/3 cup white sugar

View the complete recipe

Monday, February 10, 2014

Snappy Crunchy Vegan Coleslaw No Mayo!

A tasty slaw recipe without a drop of mayo.

Here's a crisp and crunchy slaw recipe without a drop of mayo. That's what I'm craving. How about you? Stop by and share your favorite spring side dish recipe in comments.

From the archives: By April I'm itchy with anticipation. By May I'm storing sweaters and mittens. Winter is behind us. Spring is officially here. Days are longer, inch by inch. If not for juniper allergies I might even be out walking, testing out my new cocoa suede sneakers- albeit gently, Dear Reader, treading softly down our bumpy dirt road, shiny new walking cane in hand.

The craving for comfort food is fading. Slow cooked stews, Sweet Potato Shepherd's Pie, and bowls piled high with embarrassingly hefty mounds of gluten-free pasta are feeling a tad, well, bottom heavy. Thick. You know, like the more-than-an-inch pie roll I've acquired around my waist. My great grandmother Josefa would be kvelling, She no longer eats like a bird! (Yeah, well, that's obvious.)

And while I believe the Sweet Husband when he tells me he likes me with more meat on my bones- and who am I to complain about (finally!) absorbing food and calories after years of celiac malabsorption- your intrepid expanding goddess is simply hankering for lighter fare.

Something to perk up the taste buds.

Something with snap and crunch. Something fresh and green that makes you feel virtuous and light and happy to be alive with summer on its way.

Read more + get the recipe >>