Parsnip and Potato Pierogi

In addition to the three golden delicious crapples included in this month’s Fare for All groceries Mom shared with me, we also received the usual 5-pound bag of russet potatoes.

Last month I faced Iron Chef: Battle Potato by making gnocchi two ways – Gnocchi with Roast Chicken, Asparagus, and Sun-Dried Tomatoes in Pesto Cream Sauce, and Gnocchi Gratin with Spinach and Gorgonzola. (Yes, you can bake gnocchi. I was shocked, too.)

I have a freckle on my palm. Is that weird?

This month I again resisted my lazy urge to just make mashed potatoes and call it a day. Instead I adapted a recipe by Martha Stewart and made pierogi.

Making pierogi – making pierogi dough – was a natural progression in my breaducation. And really, how can you go wrong with stuffed dough? I love all filled dumplings – ravioli, tortellini, hand pies, won tons.

Stuff you like, wrapped in dough, then baked, boiled, steamed, or fried. Everybody wins.

Using just two parsnips along with the potatoes and leeks in the filling gave the adorable starch pillows the tiniest hint of earthy sweetness. And Martha’s pierogi dough is tender and silky. This one’s a keeper. I have a feeling I’ll be making a lot of pierogi this winter.

Recipe below the fold

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Italian Wedding Soup

My friends Brian and Benji were married on 10-10-10 in a perfectly sweet ceremony with an adorable Muppets-themed reception, and I made Italian Wedding Soup for lunch that day.

I wish I could say that I made the soup in honor of their union, but really, I just love soup.

This is a perfect fall soup – warm and comforting – and a pretty reasonably priced one-dish meal. Also? Tiny meatballs are adorable.

I substituted parsnips for the more traditional carrots and they were wonderful – creamy, just a little bit sweet, and a perfect complement to the buttery fresh dill.

Recipe below the fold

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