Comments on: quick potato pierogi http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/ Tue, 22 May 2012 15:35:59 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: FE http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1651885 FE Wed, 29 Feb 2012 04:34:23 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1651885 I seriously need the recipe for Ukranian pidihay(sp) which is pierogi smothered in a sauce made from carmelized(I Think) onions and sour cream It was served at my second (Scottish/Ukranian) wedding feast I seriously need the recipe for Ukranian pidihay(sp) which is pierogi smothered in a sauce made from carmelized(I Think) onions and sour cream It was served at my second (Scottish/Ukranian) wedding feast

]]> By: deb http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1637330 deb Fri, 24 Feb 2012 18:26:16 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1637330 Susan -- I continued our conversation (with a suggestion of where to go for a recipe!) <a href="http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1637328" rel="nofollow">over here</a>. Susan — I continued our conversation (with a suggestion of where to go for a recipe!) over here.

]]> By: deb http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1616375 deb Fri, 17 Feb 2012 15:02:26 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1616375 I agree. It might just be something we have to go off-the-grid to make the way we'd like. There's no rule that they have to be paerve (not milk or meat) but I think they're usually made that way so people can eat them whenever they want. Rugelach might be almost too tender and rich. The knish we've had might seem flaky because it's a pretty floury dough and I think if brushed with egg, could have a lightweight flaky thing going on. But it wouldn't be puffed like a pie dough or rugelach unless it has tiny pieces of fat worked in. I think if I could have an Ideal Knish, it would be easier for me to reverse engineer them. I don't live far from Yonah Schimmels, but they're not my favorite. I've had far better at Knish Knosh in Queens, but am almost never there. I agree. It might just be something we have to go off-the-grid to make the way we’d like. There’s no rule that they have to be paerve (not milk or meat) but I think they’re usually made that way so people can eat them whenever they want. Rugelach might be almost too tender and rich. The knish we’ve had might seem flaky because it’s a pretty floury dough and I think if brushed with egg, could have a lightweight flaky thing going on. But it wouldn’t be puffed like a pie dough or rugelach unless it has tiny pieces of fat worked in. I think if I could have an Ideal Knish, it would be easier for me to reverse engineer them. I don’t live far from Yonah Schimmels, but they’re not my favorite. I’ve had far better at Knish Knosh in Queens, but am almost never there.

]]> By: Susan http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1614082 Susan Thu, 16 Feb 2012 22:10:09 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1614082 I know..I've looked all over the net and they all look the same or too similar! I figure I can jazz up the filling, it's the dough that looks so blah to me. I did see one made mini, but there was that same dough again. Would a ruglach dough work, do you suppose? It might make it flakier but it would break the dairy rulem wouldn't it? I've not had a lot of experience with knishes, like maybe twice (and I loved it both times), but I recall the crust being flaky and pie-dough-ish-tender and couldn't imagine that crust having had 5-10 minutes of kneading. Yikes..there goes tender! I know..I’ve looked all over the net and they all look the same or too similar! I figure I can jazz up the filling, it’s the dough that looks so blah to me. I did see one made mini, but there was that same dough again. Would a ruglach dough work, do you suppose? It might make it flakier but it would break the dairy rulem wouldn’t it? I’ve not had a lot of experience with knishes, like maybe twice (and I loved it both times), but I recall the crust being flaky and pie-dough-ish-tender and couldn’t imagine that crust having had 5-10 minutes of kneading. Yikes..there goes tender!

]]> By: deb http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1613476 deb Thu, 16 Feb 2012 18:00:46 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1613476 Susan -- If I could FIND a knish recipe I found bearable, I would love to share! I've been hunting for years. Plus, then I could make them as I prefer -- mini, or at least half-size so you can eat one without needing a nap. Susan — If I could FIND a knish recipe I found bearable, I would love to share! I’ve been hunting for years. Plus, then I could make them as I prefer — mini, or at least half-size so you can eat one without needing a nap.

]]> By: Susan http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1611963 Susan Thu, 16 Feb 2012 05:34:34 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1611963 I came to you for a knish recipe and you danced all around the name, even used the filling (except this has butter) but no knish? What good are you? ;) I came to you for a knish recipe and you danced all around the name, even used the filling (except this has butter) but no knish? What good are you? ;)

]]> By: Nancy http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1358426 Nancy Mon, 26 Dec 2011 23:13:39 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1358426 Great idea. You can make a casserole using lasagna noodles, pierogi filling and a white sauce also! Great idea. You can make a casserole using lasagna noodles, pierogi filling and a white sauce also!

]]> By: Nancy http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1358420 Nancy Mon, 26 Dec 2011 23:12:35 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1358420 Wonton wrappers are a great idea. I'm definitely going to try it. I'm of Czech heritage and while homemade dough is fine it is not an easy process. To me it's more about having a tasty filling and Babi (grandma) will forgive me about the rest. After all, she liked shortcuts too ... I'll add some cheddar, bacon, etc. Try a pierogo casserole sometime using lasagna noodles and layering with your favorite pierogi filling and a white sauce ! Wonton wrappers are a great idea. I’m definitely going to try it. I’m of Czech heritage and while homemade dough is fine it is not an easy process. To me it’s more about having a tasty filling and Babi (grandma) will forgive me about the rest. After all, she liked shortcuts too … I’ll add some cheddar, bacon, etc.

Try a pierogo casserole sometime using lasagna noodles and layering with your favorite pierogi filling and a white sauce !

]]> By: sharmie http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1253876 sharmie Mon, 05 Dec 2011 01:33:00 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1253876 made these today... i impulse bought some won ton wrappers recently and this was the perfect recipe! i filled mine with bacon potatoes and onions and they tasted AWESOME with a little garlic thrown in while browning them.. thanks for sharing your awesome recipes, as usual! this blog is one of the first i started seriously reading and I still love it! cheers! :) made these today… i impulse bought some won ton wrappers recently and this was the perfect recipe! i filled mine with bacon potatoes and onions and they tasted AWESOME with a little garlic thrown in while browning them.. thanks for sharing your awesome recipes, as usual! this blog is one of the first i started seriously reading and I still love it! cheers! :)

]]> By: Christine http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-1001346 Christine Sat, 15 Oct 2011 05:23:43 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-1001346 grew up with a Ukranian great grandmom--LOVED PIEROGI...made them for years real dough and with asian wrappers---but alas the gods have cursed me--I have developed a gluten allergy--sigh grew up with a Ukranian great grandmom–LOVED PIEROGI…made them for years real dough and with asian wrappers—but alas the gods have cursed me–I have developed a gluten allergy–sigh

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