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
Food historians have proved the existance of recipes back into the far past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves on a few more years we have two books published in the fourteenth century : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian food that appears on menues today, but instead accounts of the types of food on the menues of the nobility of that time. By the arrival of the 20th century, cooking publications are starting to become popular as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Parsnip Pierogies W_ Pickled Red Cabbage Slaw recipe.
