Wild Mushroom Pierogies

[I’ve not been well for just over a month, while I’m slowly recovering and SYR is finishing off some other projects, I thought that I should at least bring you some delectable recipes from other blogs. One of my favorite recipe sites PtitChef, directed my attention to this great recipe (I made it yesterday and can attest to it being delicious!) from a non kosher blogger (Gourmet Traveller) who nevertheless has some superb recipes that are easy to adapt or already can be kosher. Below I will quote the original recipe and then I will give you my variation, because I had it together with meat. CS]

serves 6

Filling:

1 cup boiling water
18g (2/3 oz) dried porcini mushrooms
1 medium onion, quartered
2 garlic cloves, crushed
170g (6 oz) cremini mushrooms, quartered
1 1/2 tbsp unsalted butter
1 tbsp parsley, finely chopped

1 portion pierogi dough (recipe below)
450g (1 lb) onions, chopped
55g (1/4 cup) unsalted butter
sour cream (to serve)

First, make the filling. Pour boiling water over porcini in a small bowl and soak until softened, 10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.

Finely chop onion and garlic in a food processor, then add the cremini and porcini mushrooms and pulse until very finely chopped.

Heat butter in a skillet over moderate heat until foaming, then cook mushroom mixture, stirring frequently, until mushrooms darken and excess liquid has evaporated (about 8 minutes). Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and season with salt and pepper to taste. Leave to cool completely.

To make the pierogies, Halve the dough and roll out 1 piece on a lightly floured surface into a 15-inch round (keep remaining dough wrapped). Cut out rounds with a floured cutter and place 1 tsp filling in centre of each round. Moisten edges with water and fold in half to form a half-moon, and pinch the edges together to seal. Transfer made pierogi to a flour-dusted kitchen towel and repeat with remaining rounds.

Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm.

Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to the skillet with onions and lightly pan-fry for a minute or two on each side – be careful as the dumplings will be fragile. Serve immediately.

Note: Filling can be made 2 days ahead and chilled, covered. Filled pierogies can be frozen 1 month. Freeze on a tray until firm (about 2 hours) then freeze in plastic bags. Thaw before cooking.

Pierogi Dough

1 3/4 cup plain flour
2 large eggs
3/4 tsp salt
1/4 cup water

Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let it rest at room temperature for at least 30 minutes.

Note: Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.

Because some porcini mushrooms are known to be infested with tiny insects and worms I substituted them with fresh shiitake mushrooms, even if the taste is somewhat different and not as nutty. On the other hand, shiitake mushrooms have been identified as a top provider of L-ergothioneine (one of the most potent anti-oxidants), so I felt it was a very good substitute.

Since I had some left over Shabbos meat, that had to be finished, instead of butter (as the original recipe calls for) I used Hollandaise Sauce (made with margarine) as taught by Chef David Ritter (from the Center for Kosher Culinary Arts) on these two videos. The Hollandaise also brought another element to the above recipe, not only was the sauce quite buttery but it also added a subtle, tang taste. MmMmm, MmmMm!

Yesterday’s dinner was delicious, but I also learned how to make a great Hollandaise… ahhh, the future possibilities!  I froze three of the six pierogies,  those I’ll try this with Chef Ritter’s Béarnaise Sauce, it should greatly enhance the taste.

CS

Cooking Steak at The Center For Kosher Culinary Arts

Did you ever have a perfect steak? I did, when I attended a session at CKCA, (1407 Coney Island Avenue; Brooklyn, NY 11230; 718.758.1339 – they are right above Happy Home Housewares) when Chef David Ritter was teaching class the evening class. Though I’m not a student at the school, like all those present my attention was fully taken by Chef David’s directions and explanations.

This particular session was devoted to making Steak au Poivre (Peppercorn Steak)…

Steak au Poivre

Below is the recipe Chef Ritter has graciously agreed to share with us. As you read, you’ll see how dramatic the very act of cooking this recipe can be:

Steak au Poivre

2 tournedos – Tender Beef Filets – preferably Rib Eye medallions

1½ ozs. Cognac (Brandy)

2 ozs. Non-Dairy Creamer

1 ozs. Shallots – chopped

1-2 ozs. Margarine (optional) cold & cubed

1tspn Black Pepper – crushed

½ tspn Green Peppercorns

2 tblspn Clarified Margarine or Olive Oil

3 ozs. Demi-Glace (or, buy boxed beef stock and reduce it by ¾)

Preparation

Step 1 – Season Filet w/ Salt & Pepper.
Step 2 – Sautée Both Sides in Clarified Butter or Oil.
Step 3 – Remove meat; add shallots & sweat, Deglaze food particles on pan with Cognac – FLAMBÉE!
**(MUST REMOVE PAN FROM HEAT WHEN POURING ALCOHOL INTO PAN)**
Step 4 – Add green peppercorns.
Step 5 – Add Creamer and Demi Glace, reduce ‘til slightly thick.
Step 6 – Swirl in some margarine cubes without boiling sauce (optional).
Step 7 – Arrange plate and pour sauce over meat.

The aroma will conquer you. Just surrender and enjoy the taste!

CS

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The Center for Kosher Culinary Arts

Cooking Lamb at the Center for Kosher Culinary Arts

Just over a month ago we spoke about the Baking and Pastry Arts course at CKCA, now we turn to their Culinary course. I recently attended a session given by Chef Avram Wiseman – one of two Senior culinary instructors. This particular session dealt with cooking lamb.

Chef Avram Wiseman

Chef Avram demonstrated various techniques for preparing lamb.

Covered in pastry

With potatoes Anna

CKCA’s students prepared lamb in a variety of ways over two days. The ones I was lucky to sample had a captivating aroma, great taste and were very juicy and tender.

Chef Avram has graciously shared his recipe for Asian Lamb Chops:

Asian Lamb chops

Yield: 2 portions

Ingredients:

6- Single cut rib lamb chops
1 Tablespoon canola oil
1 Tablespoon shredded ginger root
1 Tablespoon finely minced garlic
3 tablespoons honey
3 oz. low sodium soy sauce
3 Tablespoons chicken stock
¼ teaspoon toasted sesame oil
3 scallions cut ¾ inch bias cut (white and green)
½ Teaspoon Cracked peppercorns

Procedure:

Season the lamb chops with the cracked peppercorns according to your taste. Lightly coat the chops with canola oil. Heat a large, heavy bottomed sauté pan. Place the lamb chops in the hot pan and quickly sear the lamb over high heat. Turn the chops and sear the second side. Cook until lamb is nicely golden brown. Remove chops from pan. Reserve some melted lamb fat in the pan. (If lamb chops are double cut or extra thick they may be placed in the oven for 7-10 minutes)

Place the ginger and garlic in the pan. Add a drop of oil if needed. Cook over high heat. Add the honey before the garlic burns! Continue cooking and let the honey bubble up and begin to color. Add soy sauce and de-glaze the honey. Add chicken broth. Return the chops to the sauce and cook for 5 minutes, stirring frequently. Add the sesame oil and scallions and mix well. Serve immediately.

I tried the Chef’s recipe at home, besides tasting at CKCA, it came out great. I loved it!

Next week will be back with CKCA’s Culinary course taught by Chef David Ritter, he’ll be sharing his recipe for Steak au poivre  (Peppercorn Steak).

CS