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
Recipes as an idea can be observed far back into distant history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, these, old cook books were just simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main course and afters, something we still use today. He also informs us how the chefs of Roman times made use of many spices and herbs, including a few that are still present in modern kitchens like basil, rue and asafoetida. In the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as rosemary and coriander. The introduction of these new culinary ideas prompted a torrent in manuscripts on food, most of which still exist in private collections. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Parsnip Pierogies W_ Pickled Red Cabbage Slaw recipe.
