Made some potato cheese and onion pierogi. A couple exploded in the water unfortunately.
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Real nice . Whatâs your recipe ? I would love those . Have you ever delved into the pelmeni world ?
I used this recipe for the dough more or less:
And the stuffing was a mix of these ingredients:
2 lbs of peeled russet potatoes, steamed until soft, mashed (did this in a pressure cooker)
1 lb of ricotta cheese
1 onion, chopped and sauteed until soft
1 tsp sugar
1 egg yolk
good amount of salt and pepper to taste
I used a 3 inch folding plastic dumpling maker to cut out rounds and seal. The sealing part didnât work too well, may have to do that manually next time. The dough also took forever to roll out, would be a lot easier with a pasta roller probably. There was also a lot more filling than could fit in the dough. I ended up rolling the extra filling into croquette like cylinders and then breaded them and put them in the freezer.
My only exposure to the pelmeni world has been eating them. Havenât tried making them yet.
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Thanks for your recipe . Reminds me of my father who was 100 % Lithuanian and my grandma who used to make them .
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Angus beef (laughable!) Eye of Round Roast. 3.35 lbs. Roasted low & slow at 225 degrees, 2.5 hours, finished at 350 degrees for 15 minutesâsat for 20 minutes out of the oven. Used a Coffee Rub with Sea Salt, Lawreys, fresh ground pepper, basil and garlic powder. Did. Not. Turn. Grey!
Very tasty.
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Big-ass burger.
Medium-rare.
Grated melted Gruyere cheese.
Sauteed 'shrooms.
Lettuce & ketchup.
Bulkie roll.
Tater chips on the side.
And wine in the glass.
Like duh!
Itâs Friday.
AND ITâS SNOWING ON MARCH 31ST!!! Almost April not-Fools. ::Sigh:::
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Where ARE you?
I went to the Sohha yogurt shop today and splurged on a big container to go, their thick creamy yogurt is really fantastic.
I decided to make a few sautĂ©ed dates to go ontop of the yogurt for a simple quick dinner- i use pitted dates, a little good olive oil, some flakey salt, a good crack of pepper, and then i gave the bowl a heavy sprinkle of hemp seeds. Some cucumber slices scooped up the yogurt that i didnât catch with the dates.
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In relation to the snow? Just north of Boston.
Today is the 20th anniversary of the beginning of the April Fools Day Blizzard. In 1997, March 30th gave us 63°F weather. Then a cold front came in overnight, and rain, snain, sleet and then snow (and thundersnow!) started mid-day on the 31st. It snowed upwards of 3" of snow for a few hours overnight into April 1st, until the snow finally stopped. Boston ended up with 25.5", Worcester got 33" of snow. Prior to the April Fools Day blizzard, Boston had received only 16.5" of snow for the entire season.
Theyâre talking 8" or more for my area north of Boston. And then mid-to upper-40s on Sunday. So yeah. It happens.
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That is some serious weather. Here in L.A., a sailboat got thrown into the Redondo Pier yesterday because of strong winds. Thatâs our exciting weather report.
What cuisine is that? Is it Vietnamese?
I saw that on the news this morning - those waves were pretty damn big! And the people on the boat were very lucky not to hit the pier pilings.
I got the idea from a little Japanese(-style) cookery book but they used a different seasoning. Must have given the book away or itâs in some box because I couldnât find it now now. Have made this before and it looked better then.
No traces of coffee in the taste at all?
I have read about coffee rub but hesitated to give it a go. Would 
rather drink it
Well so far I picked up a 2 1/2 # trussed boneless lamb sirloin roast . Thinking about grilling it . 
Maybe some mashed potatoes . I do have frozen peas . And a bottle of wine . 
Cheers . Happy April Fools day .
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Sounds good. We have a new April thread now. Not fooling you 
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Ha Ha . Maybe I can have my post moved or rewrite it and post where it belongs.
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ooh, iâve made those sauteed dates before, served them as an app. so good!
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I was determined to find myself some white kimchi today. Except⊠apparently all kimchi, even white kimchi, is made with fishy stuff. ;( damnit. The fabulous white kimchi i had in korea was the vegetarian restaurant so silly me i didnât realize it usually has fishies.
Anyhow it was not a futile trip and i indulged my love of pickled vegetables with a selection of radishes, pickled cabbage, pickled ginger, and more pickled radishes
A few of the long pickled daikon (meant for inside of sushi) were my appetizer along with the tasty sesame beansprouts (which i plan to make myself a batch of tomorrow). I pan fried some tofu with sesame oil and soy sauce, then sautéed some sliced king mushrooms and oyster mushrooms with the same and put it over some rice with the mushroomy liquid as a sauce and some chopped scallions on top.
Two of these tasty red bean mochi were dessert with my mug of ginger tea
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Not all kimchee has shrimp in it! I went to a Korean market and literally spent 20 minutes going through every single version they sold until I found one without garlic or shrimp.
âTemple foodâ uses no garlic, onion, or animal products. Kimchee is absolutely possible to find without these items. Korean and Chinese temple food is eaten by many Buddhists, not only monks. I have eaten at both Korean and Chinese restaurants asking for these dietary restrictions, and most are very understanding and accommodating of these requests.
And I love all the pickle items you found. I may need to make another run to Koreatown very soon.
