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Food and Travel Magazine|Summer - Fall 2019

Pierogi filled with cheesy potatoes

by Natasha Kravchuk, Natasha’s Kitchen Ingredients for Potato Filing:

2 lbs russet potatoes (5 medium), peeled

1/2 tsp salt

2 Tbsp butter melted

2 oz cream cheese softened

3/4 cup mozzarella cheese shredded

For the Pierogi Dough:

1 cup warm water

1/4 cup whole milk

2 Tbsp sour cream

1 large egg

1 tsp salt (plus more for cooking) 4 cups all-purpose flour measured correctly*

For the Toppings 4 oz bacon chopped

2 Tbsp butter

Sour Cream to serve


How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.

To Make Pierogi Dough:

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

2. Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

How to Mold Pierogi:

1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

2. Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 teaspoon of potatoes over each round.

3. To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Make Bacon Topping:

1. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.

How to Cook Pierogi:

1. Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers.

Seared Halibut with Pumpkin Grits

by Executive Chef Joshua Cunningham of KANU Restaurant Whiteface Lodge, Lake Placid, NY

Serving size: 6 oz.

Prep time: 20 minutes

Cook time: 60 minutes


4 six oz. portions fresh halibut 1 pie pumpkin

1 cup grits

2.5 cups water

8 oz. pancetta

2 cups brussels sprouts

Extra virgin olive oil Salt and pepper to taste

Micro greens to garnish

How to make it: Preheat oven to 350 degrees.

Carefully cut pumpkin in half and scoop out the seeds. Coat in olive oil, salt and pepper. Place pumpkin halves, inside down, in roasting pan. Add a half a cup of water to the pan and roast in oven for 30 minutes or until tender. Take out of oven and set aside to cool.

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