ROMANIA/RUSSIA/
UKRAINE
Berta Kiesler Vaisman's Barenikes
— Pierogis
Every culture has its version of a
pierogi. The Eastern European variety
is usually filled with a flavorful potato
and onion mixture that wants to burst
out of its sealed pocket and dive right
into a bowl of cold sour cream.
Yields: about 30 pierogi
Start to finish: under 11/2 hours
For the filling:
3 large Yukon gold potatoes,
peeled and quartered
3 medium onions, chopped (about
2 1/4 cups)
1 /2 cup (8 Tbsp.) vegetable, canola
or olive oil
kosher salt and pepper
For the dough:
3 cups all-purpose flour
1 stick ( 1/2 cup) butter or marga-
rine at room temperature
1 egg plus 1 egg yolk
1 tsp. salt
1 /2 cup of the reserved potato water
To prepare the filling, bring 3
quarts of salted water to a boil and
cook the potatoes until very tender,
about 20 minutes. While the potatoes
boil, heat 4 Tbsp. of oil in a large skil-
let and cook and stir the onions over
medium heat until lightly browned,
about 15 minutes. Reserve the onions.
Remove the cooked potatoes from the
pot and reserve 1/2 cup of the potato
liquid. Drain and reserve the potatoes.
Mash the potatoes and stir in half
of the browned onions and 2 Tbsp.
oil. Season to taste with salt and pep-
per. Reserve the remaining onions and
the remaining 2 Tbsp. of oil for baking.
Preheat the oven to 325 degrees and
bring a fresh large pot of salted water
to boil.
For the dough, in a large mixing
bowl, or the bowl of a food processor
BELGIUM AND FRANCE
Arlette Baker's Dinde Braisee
with Choucroute
Turkey with
Sauerkraut
In true Alsatian cooking, choucroute
(French for sauerkraut) is a popular
ingredient in slow simmering meat
dishes.
Yields: 4 servings
Start to finish: under 1 1/2 hours
2 to 3 lbs. of turkey (wing, thigh,
leg or breast)
7 Tbsp. of margarine or vegetable
oil
2 medium onions, quartered
1 lb. sauerkraut, washed and
drained
1 /2 cup cognac or brandy
1 carrot, peeled and diced (about
—
mow —
fitted with the metal blade, combine
the flour, butter, egg, egg yolk, salt and
reserved potato water. When a ball
forms, remove the dough from the
bowl and knead with your hands for a
couple of minutes. The dough should
be smooth and elastic.
Divide the dough into two
halves. Flour a work surface, and roll
the dough to a little less than 1/4-inch
thick (don't try to stretch, it will only
tug back). Cut the dough into rounds
using a 3-inch cookie cutter or the rim
of a glass. Have a small bowl of water
standing by to dip your fingers into.
Place 1 tsp. of filling in each round
and seal by dipping your fingers in the
water, running them along the rim of
the dough, folding the circle into a half
moon and pinching the edges closed.
Drop the pierogis one at a time into
the boiling water, and boil for about
5 minutes; do not overcrowd the pot,
they will float to the surface when
they are done. Drain on paper towels.
Repeat with the remaining pierogis.
When all the pierogis have been
boiled, place them in a large Pyrex dish
and cover them with the remaining
onions and oil. Bake at 325 degrees for
30 minutes.
If you prefer a crisper pierogi, do not
bake them. Fry them in a large skillet,
heated with the remaining olive oil.
Drain on paper towels, and serve with
the remaining onions.
V2 cup)
kosher salt and pepper
Melt 5 Tbsp. of the margarine or
oil in a heavy pot or Dutch oven, and
brown the turkey and onions over
medium heat for 20 minutes. (If cook-
ing wings, separate at the joint for fast-
er cooking and easier presentation.) In
a separate skillet, lightly brown the
sauerkraut in the remaining 2 Tbsp. of
margarine or oil. When the turkey and
onions are brown, stir in the cognac,
carrots and sauteed sauerkraut. Pour
in 2 cups of water and season with
salt and pepper. Cover and cook on the
stove over medium-low heat for 1 hour,
or until the turkey is fork tender and
the sauerkraut is nicely brown.
Food
tAish's
Nitiovir-- -
nnual
Comedy
Ni
Honoring our builders
Sherri and Gene Goodman
Kaoul Noah vveinueig
Artil for Jewish Continuity"
Susie and Norm Pappas
he Pappd)
Ilene and Greg Bischer
Lucinda and Sandy Rosen
The Rosen Classroom
Rachel and David Weingarden
The Weiligaidell
In the Woods
The Margolick Jewish Learning Center
www.aishinthewoods.com
Vonday, May9th7:3opT1
The Berman Theatre
At the IAIPst BloomfiPId
Featuring the comedy of 2 funny Jews
r
Avi Li3erman
Cost: General Seating $50
Reserved Seating $75
Event sponsor $36o
Includes 2 tickets
Event Patron $1000
Includes 4 tickets
RSVP: 248- 32 7- 3579
www.aishinthewoods.com
on page 46
April 28 2011
45