Posts tagged ‘Shopping’

Perogy Rhapsody

My mom hates perogies. I’d never understood this, but after a long conversation one day, I finally figured it out: she’d only ever had them boiled and plain. Now, don’t get me wrong: I like plain perogies now and then, but nothing compares to fried perogies all dressed up. This is not a recipe for perogies; this is a recipe for what to do with that bag of perogies that’s sitting in your freezer right now.

For those of you not from Eastern Europe or Western Canada, a perogy (pierogi, perogi, pirohi, piroghi, pirogi, pirogen, piroshke, pierogy, pirozhki, pyrohy) is a potato dumpling wrapped in flour-based dough. Typical fillings are potato/onion, potato/cheddar, potato/bacon, and potato/cottage cheese, but I have seen them filled with a wide range of ingredients including jalapeno and blueberry. And potato. Always potato.

If you are from Edmonton, check out the perogies at the Strathcona Farmer’s Market. They are a bit more expensive than usual ($7 – $8 for a 2 lb. bag) but they are quite delicious and made by an adorable couple that you can pretend are your very own grandparents. At the Italian Centre, they sell dessert perogies with fruit fillings.

All Dressed Up Perogies
Serves 1 or 2

8 cups water
12 Perogies
1½ Tbsp. olive oil
10 cloves garlic, minced
½ cup green onions, chopped
½ cup plain yogurt or sour cream
1 tsp. dill
¼ tsp. pepper

  1. In a large pot, bring water to a boil. Drop perogies in and boil until the perogies float. Drain.
  2. In a large non-stick pan, heat oil. Add garlic and perogies, stirring to make the garlic stick to the perogies. Flip the perogies several times and press them down with the spatula to sear them.
  3. When the perogies are nice and golden-brown, add the green onions and cook for an additional few minutes, until the green onions wilt. Remove from heat.
  4. In a small bowl, mix up the yogurt, dill and pepper. Serve this sauce over the perogies. Enjoy!
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July 15, 2008 at 8:20 am Leave a comment

Last Call for Asparagus!

Tomorrow is your last chance to score some locally grown asparagus from Edgar Farms at Edmonton’s Strathcona and Downtown Farmers’ Markets. Check out Edgar Farms’ website for a neat video about how the asparagus is grown and harvested, as well as some asparagus trivia – did you know that it’s a member of the lily family? Rad!

There will be some yummy asparagus recipes in the coming week, but not before two much anticipated recipes for vegan desserts. (Come back tomorrow and Monday for those).

July 4, 2008 at 9:50 pm Leave a comment


Feeds

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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.