Subj : Re: Delivery To : Shawn Highfield From : Dave Drum Date : Mon May 13 2024 05:58:00 -=> Shawn Highfield wrote to DAVE DRUM <=- -=> Quoting Dave Drum to Ruth Haffly <=- DD> I was gifted with a Bellermain Ravioli Maker/Press a few years ago on DD> my natal annioversary. It's still in the package and using it is down DD> pretty far on my "round tuit" list. SH> I got a very nice pasta machine with a Ravioli maker attachment. I SH> tried it once but being gluten free it made more of a mess then SH> anything. I've since put it back on the hidden shelf and I made it by SH> hand again. SH> The only one I make regular is Pirogie (Spell checker can't even come SH> close to helping sorry). It "pierogi" .... an Eastern European (Polish) filled dumpling similar to ravioli (from Italy) or Varenkii (from Russia). I've nt had to muck about with GF doughs - but the ravioli/pierogi doughs I have recipes for seem pretty straightf orward. I've watched Molto Mario do it enough times on TVFN I could likely tackle it myself if I had a studio crew to clean up the inevitable messes. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Roland's Prize Winning Bacon Loaded Pierogi Categories: Breads, Potatoes, Pork, Cheese, Dairy Yield: 12 servings MMMMM---------------------------DOUGH-------------------------------- 2 c A P flour 1/2 ts Salt 1 lg Egg; beaten 1/2 c Sour cream 1/4 c Rendered bacon fat MMMMM--------------------------FILLING------------------------------- 5 lg Potatoes 2 lg Onions; fine chopped 8 oz Mild cheddar; shredded 1/4 c Fresh chives; fine chopped 1 lb Smoked bacon Salt & pepper DOUGH: In a large bowl mix all of the ingredients together. Knead until well combined. Cover with saran wrap and refrigerate the dough for 20-30 minutes. Roll out the dough on a floured surface to 1/8th"-1/16th" thick. Cut circles approximately 3" in diameter. Boil and mash the potatoes but do not add any butter or milk. Sauté the onions in butter until soft and translucent. They should not brown. Bake the bacon on a cookie sheet covered in aluminum foil in the oven at 400°F/205°C for 20 minutes (or until crisp). Drain/ dry the bacon fat and save for future use. Finely chop the bacon (this is easiest in a food processor). Combine all of the filling ingredients. If you whiz them together in a food processor the mixture gets a little sticky which makes it harder to work with, but it seems to combine the flavors the best. Taste the mixture and add extra seasoning, or chives to taste. Put a spoonful of the filling onto each circle and press the edges together to form a semi circle. Roland did not use anything additional to seal them, but some recipes use an egg wash for added adhesion. Cook the pierogies in large pan of boiling water for 5-6 minutes. Remove from the pan and drain. At this stage the pierogies can be refrigerated, frozen or finished for immediate eating. They will keep in the refrigerator for a few days, but can also be cooked directly from frozen. Pierogies are cooked twice, so to eat them you then fry them. You will need more butter (or bacon fat if you have some) and some coarsely chopped onions (these add flavor). Use a large skillet over a medium high heat. Fry the pierogies with the onions for 4-5 minutes on each side (checking to see how done they are). Make sure you add more butter when you turn them so that they don’t stick. Cooking time and the amount of butter will depend on the type of pan and the stove. They should be heated through, golden and crispy. Serve with sour cream and more butter. For the competition Roland served the pierogies with special bacon and chive sour cream (delicious). Simply add finely chopped bacon and chives to the sour cream. RECIPE FROM: https://columbusfoodadventures.com Uncle Dirty Dave's Archives MMMMM .... Spice things up a bit. Think of flavorings as sexy underwear for food. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .