Perogies - Cheese and Potato

My cousin Robin and I love to cook together.  Since she's moved to my neck of the woods, we've shared many meals and cocktails together.  Shocking, I know.  Anyhow, Perogies were on the list and they were too good not to share.  They are a time consuming task but a fun one.  We were lucky enough to have a seasoned perogie maker with us to guide us through the process.  We also had a bottle of Prosecco to help us unwind while we stuffed those little jewels.  Get your kids, or a friend and try this recipe which we adapted from Canadian Living.  It's totally worth it.  If you have extra, freeze them!  These beat out store bought perogies any day of the week.
Thank you Robin for the use of your kitchen and Randy for your extensive Perogie knowledge ;-)

Perogies (Cheese and Potato)

Makes 36-40 (we doubled the recipe and made about 85)


Dough

3 cups all purpose flour
1 tsp salt
1 egg
3/4 cup water
2 tbsp Olive Oil

In a bowl, whisk the flour with the salt.  In a separate bowl, mix the egg, water and olive oil.  Mix in the flour mixture, mixing in up to 2 tbsp more water to make a soft but not sticky dough.
Put the dough on a lightly floured surface, kneading about 10-15 times.  Dough should be smooth.  Halve the dough and cover with plastic wrap to rest for 20 minutes.

Cheese and Potato Filling

1lb russet potatoes, peeled and cubed
2 tbsp butter + 2 tbsp for frying
1/2 to 3/4 cup shredded cheddar cheese
1/4 tsp salt & pepper

In a large pot of boiling salted water, cook the potatoes until they are soft and tender.  Drain, transfer to a large bowl and mash them.  Stir in 2 tbsp butter, cheese and salt and pepper.
Using 1 portion of dough at a time, roll it out on a lightly floured surface until 1/4 inch thick or less.  (we experimented with even thinner as Randy was taught to do). Using a 3 inch cutter, cut into rounds.  Place a tsp of filling in the dough round, fold in half and lightly moisten edges and seal together. (Psst...pour more wine).
Place the perogies on a baking sheet, using wax paper to separate layers and re-rolling scraps to make more rounds. (At this point you can freeze them in a single layer on a baking sheet)
In a large pot of boiling, salted water, cook the perogies until they float to the top, about 3-5 minutes.  Remove to a colander to drain.
In a large saucepan, melt the remaining butter and fry perogies until just golden on each side.

Garnish (your choice)

Fried onions
Crisp bacon
Shredded Cheddar Cheese
Sour Cream
Green Onions

Baked Brie with Caramalized Onions and Cranberries

Ok, let's just throw this out there.  I love Cheese.  Love.  There's a kazillion types and I'm pretty sure I like 99% of them.  Oka, Camembert, Gorgonzola, Parmesan, Havarti, Blue, Fresh Mozza, Goat.....seriously, the stuff is bloody brilliant!!
This, you'll not regret making.  I came up with this in about 5 minutes, wrote down all my ingredients and am I ever glad I did.  It was inhaled my myself, the husband, brother-in law and his wife.  Gone in no time flat.  Sub in a Camembert if you want to...equally DELISH!
p.s. you can easily adjust the seasoning and sugar to your liking.  If you don't have brown sugar, use maple syrup!

Baked Brie with Caramalized Onions and Cranberries

2 tsp butter
1 medium sweet onion, thinly sliced
1/2 apple, peeled and diced (optional)
2-3 tsp brown sugar
pinch salt
1 tsp balsamic vinegar
1 1/2 tsp fresh Thyme or 1/2 tsp dried
1 tbsp dried cranberries, finely chopped
170 gr wheel of Brie
pinch of salt
fresh ground pepper

Preheat the oven to 350 F. 
In a saute pan over medium heat, melt the butter and add the onions.  Cook, stirring occasionally for about 10 minutes.  Add a pinch of salt.  Turn the heat down to medium low and add the brown sugar and apple, continuing to stir occasionally for another 10 minutes, making sure the onions aren't burning.  Add the fresh Thyme and dried cranberries and cook for another 5 minutes.  Add the Balsamic vinegar a pinch of salt and a good grinding of fresh pepper.  Remove from the heat.  This step can be done up to 24 hrs ahead and refrigerated.
Put the cheese in an oven-proof baking dish or brie baker.  Top the brie with the onion mixture.  Bake for about 20 minutes.  Serve with toasted baguette slices or crackers.

Sausage Potato and Swiss Chard Soup

I'm a tad soup obsessed right now so bare with me.  It's cold out.  Enough said.
I loooove swiss chard and wanted to incorporate it into a soup somehow.  I had sausage and potatoes on hand and well, it just made sense.  It kind of reminds me of a Caldo Verde which is a Portuguese soup. 
This is brothy, soothing, savory and you can taste the love.  Yes love.  It tastes like love....because it'll make you feel so dang good.  Just make it and you'll see what I'm saying.  Love.
p.s. the husband inhaled this.  See...Love.

Sausage Potato and Swiss Chard Soup

Serves 4

1 tbsp olive oil
2 Italian sausages, mild or spicy, sliced into 1/2 inch rounds
1/2 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 medium potatoes, cubed bite size
2 tbsp tomato paste
1 bay leaf
1/2 tsp each, dried basil and oregano
3 cups low sodium chicken broth
4 cups water
4 cups swiss chard, chopped
1/2-3/4 tsp salt if necessary (the sausage can be salty so start lightly)
fresh ground pepper

In a large soup pot over medium heat, add the olive oil and brown the sausage until just done.  Remove the sausage and set aside.  Add the onion and garlic, saute for about 5 minutes.  Add the potatoes, tomato paste, bay and dried herbs.  Cook for about 2-3 minutes.  Add the stock and water, bring to a boil, then lower the heat and simmer, uncovered for 15 minutes or until the potato is just tender.  Add the sausage and swiss chard and simmer for another 5 minutes.  Check for seasoning and add salt & pepper if necessary.  Holds well for 2 days in the fridge.

Chickpea and Tomato Soup

Tis the season to crave warm and comforting foods.  This doesn't mean they have to be heavy sauce laden dishes, although there is always a time and place for those too.  I know personally, once the holidays are over, the party foods and the sweets I don't normally ever eat are gone I crave healthier and simpler foods.  This doesn't mean I'm dieting because I don't diet...everything in moderation right?!  This means cooking with fibre rich foods, vegetables, lean meats and healthy fats.  I try to eat well throughout the week so if I do feel the need to indulge, and I will feel that need, I can...and I will.....it's the weekend, why wouldn't you?! 
I came up with this soup on a Sunday evening so I could have lunch at my fingertips for a couple of days.  I also had limited ingredients on hand in my pantry and fridge....good thing...this worked out well.  It's a simple, satisfying and comforting bowl of yumminess.  It's creaminess comes from the chickpeas and without any dairy.  Give it a good blitz in the blender and voila!  It comes together in no time.  It's almost too easy not to make......convinced? 
p.s. if you want to make this vegetarian, use vegetable broth.
p.p.s. some fresh herbs would be fantastic in here as well....parsley or rosemary....I just didn't have any on hand.





 Chickpea and Tomato Soup

Makes 6 Cups

1 tbsp olive oil
1/2 large sweet onion,  chopped
3 cloves garlic, chopped
1 carrot, shredded or thinly sliced
1 can chickpeas, rinsed
2 cups canned tomatoes (San Marzano if possible)
2 cups low sodium chicken broth
2 cups water
1 tsp dried basil
Salt & Pepper


Heat the olive oil in a large pot over medium heat, add the onion, garlic and carrot and  cook for 3-4 minutes.  Add the chickpeas, tomatoes, broth and water and basil and bring to a simmer cooking for 15 minutes.  Add salt and pepper to taste. 
Let the soup cool for a few minutes off the heat to prevent scalding when blending.  Puree in a blender until smooth.  Add back to the pot to re-heat or refigerate for up to 3 days.