A while back Adam and I made one of the best meals I have had in a long time. It's a bit time consuming, but it's definitely worth the effort. On a day when you have the time and need a hearty, cozy meal these pork chops with applesauce, roasted brussel sprouts, and pierogies are just the ticket. The pork chops were made by browning them in an oven-proof skillet and then finishing them off in the oven until done. The brussel sprouts were roasted by tossing them with olive oil, salt, and pepper and placing them in a 400 degree oven until perfectly soft and browned.
Mashed-Potato Pierogi (Vegetarian Planet, Didi Emmons)
I still remember the first time I ate these as a kid. My mom used this exact recipe and I've been dying to make it ever since I received my own copy of this cookbook. These pierogies truly are amazing. Serving them with applesauce and sour cream or Greek yogurt makes for a perfect meal all on its own.
2 large or 3 medium baking potatoes, peeled and cut in half
6 Tbs. unsalted butter
1/2 cup whole or low-fat milk
1 tsp. salt, plus more to taste
fresh-ground black pepper to taste
1 garlic clove, minced
3 cups sliced white button or shiitake mushrooms
2 Tbs. water
3 cups thinly sliced onions
1 batch (4 balls) Pizza Dough [recipe to follow]
4 tsp. sour cream (optional)
1. In a large saucepan, cover the potatoes with salted water, and bring the water to a boil. Boil the potatoes until they are very tender, then drain them, and return them to the dry pan. Add 1 Tbs. of the butter and all of the milk, and mash the potatoes until they are as creamy as you like. Add the 1 tsp. salt and some pepper, and set the pan aside.
2. Melt 1 Tbs. butter in a large skillet over medium heat. Add the garlic, and saute it for a few seconds. Add the mushrooms, and cook them, stirring occasionally. When they have absorbed the butter, add the 2 Tbs. water, and stir. Cook the mushrooms for 5 minutes more, stirring often. Season them with salt and pepper, and set the skillet aside.
3. In another skillet, melt 2 Tbs. of the butter over medium-high heat. Add the onions, and cook them, stirring occasionally, for 15 to 20 minutes or until they are brown (but not burnt). Season them with salt and pepper, andd set the skillet aside.
4. Make the dumplings: Cut each ball of pizza dough in half, to form 8 balls in all. On a floured surface, roll each ball into a 5-inch circle. Put a portion of the mashed potatoes in the center of each round, then top with a portion of the mushrooms. Moisten the outer 1/2 inch of the circle with water, and fold the dough into a semicircle. Seal each dumpling by pinching the edge with your fingers. (At this point you can place the dumplings on a floured baking sheet, cover them with plastic wrap, and refrigerate them for up to 24 hours.)
5. Bring a large pot of water to a boil. Gently drop the dumplings into the water, and let them cook in the simmering water for 5 minutes. Remove them with a slotted spoon onto a plate lined with paper towels.
6. Reheat the onions, and add the remaining 2 Tbs. butter. Add the dumplings, and gently toss them in this mixture. Serve 2 dumplings on each plate, hot, with the onions and some of the buttery sauce spooned over them, and, if you like, small dollops of sour cream.
Pizza Dough
2/3 cup lukewarm water
1 pinch sugar
1 1/2 tsp. dry yeast
1 Tbs. olive oil
2 cups unbleached white flour, plus a bit more, as needed
1 tsp. salt
1. To make the dough by hand, stir together 1/3 cup water and the sugar in a large bowl. Sprinkle the yeast over this mixture, and let it stand until it is foamy, about 10 minutes. Stir in the remaining 1/3 cup water, the olive oil, the 2 cups flour, and the salt. Blend with a large spoon until the contents form a dough. Knead the dough on a floured surface, incorporating more flour, if necessary, to keep the dough from sticking. Knead the dough until it is smooth and elastic, about 5 to 10 minutes.
To make the dough in a food processor with a plastic dough blade or in a heavy-duty mixer, proof the yeast as described, but use a small bowl. Then combine the yeast mixture with the olive oil, 2 cups flour, and salt in the food processor or mixer. If you are using a food processor, run it until the mixture forms a ball, adding more water or flour by the Tbs. if they dough is too dry or wet. Process for 15 seconds more. If you are using a mixer, use the hook attachment, and mix the dough on the lowest speed until a ball is formed, adding a bit of water or flour as necessary. Knead the dough in the mixer for 5 minutes.
2. Put the dough into a deep, oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until it is doubled in bulk. Punch down the dough, and form it into four balls. Each with make a serving-size pizza.
Eldress Bertha's Applesauce (Cooking Light, October 2008)
This recipe is so easy there is no reason not to make applesauce on a regular basis.
5 1/2 cups chopped peeled Pink lady apple (about 4)
1/2 cup water
1/4 cup sugar
1 1/2 Tbs. fresh lemon juice
1 (2-inch) cinnamon stick
1/4 tsp. salt
dash of almond extract
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and almond extract.
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