Power Tools, ohohoh More power!
Apr. 19, 2013 6:30 am
Updated: Apr. 20, 2013 2:20 pm
You do know I mean cooking tools right? After all I am a foodie and this is the food channel. So the tools I am talking about are my Cuisinart smart stick, food processor, and my kitchen aid stand mixer and for the first time ever the dough hook.
Last week I tackled a recipe that required all 3 of my favorite tools. Normally I wouldn't try a recipe that needed so much but it was or is a Pierogi recipe and for years now I have been trying to perfect my Peirogi making skills. Up until this
recipe my results have been less then good. For the most part my attempts at this skill has produced doughy lumps of ... well if I am honest a waste of good ingredients. More then a few times I was sure it was me and my ability so I would try the same recipe
over with the same results and that would send me looking for a new recipe to try when I once again got my courage up.
This recipe I tried the day I found it, I was looking around for faceless recipes for dinner that night and came across this one. It didn't look easy and it did look time consuming but it also had some steps in it that I had never seen before and
thought just might make the difference. I started dinner 3 hrs early that day and served it an hour late. This recipe almost got a 3 from me, for all the work the results were not what I hoped for. I am so glad I waited until the next day and a second taste
before rating the recipe because it ended up being a 4 and the results are actually a lot better then I thought at first bite.
First I started with getting the filling ready as the recipe directed. I altered the filling a tad by adding mashed potatoes to it. The recipe poster suggest adding other ingredients to the filling so I don't feel I stepped away from the original
recipe at all. This addition however requires my smart stick for the garlic mincing, I love the chopper on that little gizmo powerful and strong and so easy to clean and store. I just know if I hadn't put the potato in there Bill would not have liked this
pieroi at all. Once the potatoes where cooked into the food processor they went with cream butter salt and pepper, once they were creamy smooth I added them and the garlic to the rest of the filling and set it aside. I made 30 pierogis and have enough filling
left over to do another 30 or 40, it is a good thing I am not afraid of freezing things. Next came the dough I started with my normal beater in the stand mixer but by 4 1/2 cups of flour I decided I needed to change to the dough hook, I had 1 more cup of
flour to put in and the dough was already formidable. I was more then a little worried about putting the last cup of flour in but as I have no idea what I am doing when it comes to making these things I just blindly followed the recipe. Letting the dough rest
for 5 minutes or so was easy enough I used the time to clean up the complete mess I had made. Kneading the dough for 10 minutes well that was not so easy and reminded me why besides my fear of yeast I don't make bread. As I was rolling it out I was some what
hopeful about the results because the texture of the dough was much smoother and silkier then ever before and as I rolled it out it rolled and stayed rolled with out snapping back as soon as I would lift the pin making it easier to get the proper thickness.
I used a large drinking glass to cut my circles and filled 30 of them with the filling then folded the circles in half sealing them good and tight. Sounds simple enough right. Pretty much it is. It is just messy and time consuming. All filled and sealed I
cook 15 and freeze 15 as well as a ball of dough big enough for at least 40 more pierogis. Next time I only need defrost and go from there.
As I said this recipe almost got a 3 and that is because at dinner the dough was aldenta, not to mention the recipe says 1 hour prep, more like 2 hrs. However the next day after the peirogi photo shoot I cooked a few up for lunch and cooked them the
way I was taught and that was to bring the water to a boil then add the peirogis and let boil until they float to the top gently boil a minute or 2 more and then remove from the water. The pierogis were just right, tender and not doughy at all. So 4 stars
went this recipes way. We liked it and if you have the time and patience it is worth a try.