PICKLED REDCABBAGE SLAW
1/4 cup red-vine vinegar
1 1/2 tbsp sugar
1 tsp caraway seeds, crushed
1/4 small red cabbage, finely shredded
1 salt & freshly ground pepper
PIEROGI DOUGH
1 large egg
1/2 cup milk
1 1/2 tbsp sour cream
1/2 cup water
2 1/4 cup all-purpose flour, or more as neede, d
PIEROGI FILLING
1 1/2 lb parsnips, peeled
2 shallots, peeled
1 tsp unsalted butter
1 freshly grated nutmeg
1 salt & freshly ground pepper
2 tsp freshly grated or prepared horserad, ish
4 oz farmer cheese or goat cheese
SAUTEED APPLES
2 tsp unsalted butter
2 apples, peeled if desired, cored, a, nd thinly sliced
3 tsp sugar
Directions
1. To make red-cabbage slaw, whisk together vinegar, sugar, and
caraway seeds in a medium bowl. Toss in cabbage. Season with salt and
pepper. Let marinate for at least i hour, or up to overnight.
2. To make pierogi dough, whisk together egg, milk, sour cream, and
water. Stir in flour a little at a time until dough comes together.
Turn out onto a lightly floured board and knead until smooth and
elastic, up to 10 minutes. Incorporate more flour if dough is too
sticky. Cover dough with plastic wrap and allow to rest for 1 hour.
3. To make filling, place parsnips in a medium saucepan and cover with
cold, salted water. Bring to a boil and simmer until tender, 20 to 25
minutes. Drain and put through a food mill to puree.
4. In a small saute pan, cook shallots in butter until soft, 1 to 2
minutes. Stir into puree and add nutmeg, salt, and pepper to taste.
Remove from heat and let cool slightly then mix in horseradish and
cheese.
5. On a lightly floured board, roll out dough to 1/8 inch. Cut out
circles using a 3/4-inch-round cutter. Set circles aside on a floured
tray. Place a round T of filling on each circle. Lightly wet edges,
fold over, and seal by pinching.
6. To make sauteed apples, heat a medium saute pan over medium-high
heat. Melt butter, add apple slices, and toss to coat. Add sugar and
toss again to coat evenly. Cook until brown, about 5 minutes.
7. When ready to serve, bring a pot of salted water to a boil. Add
pierogies and boil for 5 minutes after they float to the surface;
drain. Pierogies can be eaten right away or browned in a small amount
of butter. Serve with red-cabbage slaw and sauteed apples.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings: 24 pierogies
Parsnip Pierogies W/ Pickled Red Cabbage Slaw Recipe brought to you by Recipe Ideas
Categories: Cabbage; Dessert; Pickle; Pie; Russian
The History of Recipes
Written recipes as a concept can be observed far back into the distant past, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Much later, in Roman times a roman called Apicius created a few scripts describing recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also describes how the Roman chefs were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and dill. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, such as rosemary and coriander. These new foods and tastes caused a torrent in books on cooking, many of which are kept safe in private collections. When we get to the twentieth century, cookbooks were in great demand, mostly due to better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Parsnip Pierogies W_ Pickled Red Cabbage Slaw recipe.
