Friday, September 30, 2011

Pierogies, Salad with Cherry Tomatoes

Dinner 9/30

(maitake & mashed potato)

Salad with Cherry Tomatoes

Remember those Maitake mushrooms (a.k.a. Hen of the Woods)
we got a few weeks ago? Well, this time there were four of them -- which may have been even bigger -- and at $3.99/lb -- score!!!

Liz made her pierogi dough and we made a filling of alder-smoked maitake with mashed potato.

I'll let that sink in for a moment while you ponder the recipe...

Pierogi Dough
yields 24-30

2 1/2 cups of AP flour
1 tsp. salt
1 tbs. egg replacer mixed with & 2 tbs. of water
3/4 cup of vegan sour cream

Knead into a dough on a lightly floured surface for 5-7 minutes. Wrap in plastic and let rest for 30 minute to hydrate. Roll thinly -- you might have to let it rest for a bit if the dough is fighting you -- and cut out into rounds with a 3" cookie cutter.

Stuff with the filling (don't over-stuff) and seal with a little water. Boil in salted water until they float for and additional minute (if frozen 2-3 minutes)

We ate this batch, but rest assured there have been huge tracts of land batches frozen and vacuum-sealed for the coming winter. It almost makes me look forward to winter.


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