Pierogi’s are Polish-style dumplings made with a light dough stuffed with any number of delicious fillings.  This month, I’m sharing my grandmother, Freda’s, recipe and my personal favorite, potato and cheese. 

Pierogi’s are all about the dough.  Take your time, roll it thin, and make sure you close each dumpling securely before you boil them.

Get your children in on the action; younger kids can help cut the circles, of give them a fork to crimp the edges.  Older kids can stuff or boil them.  It’s a wonderful memory to make, and delicious to eat!

Pierogi z’ Ruskie (Cheese and Potato Stuffing)
Ingredients:

• 2 lbs of russet potatoes
• 1 large yellow onion (divided)
• 2 tsp oil for sauté/frying
• 8 oz ricotta cheese (room temperature)
• 3 slices bacon

Method:

1. Boil potatoes (you can scrub potatoes and cook with skins on, removing them later, or peel them) in water: (cut/pierce) potatoes to help them cook faster (about 20 – 30 min)
2. Dice half of the onion.
3. Saute onion in 1 tbsp butter or 2 tsp oil
4. Let potatoes cool before removing skins if you left them on.
5. In a large bowl, mix together potatoes, onion and ricotta cheese.
6. Refrigerate for about 30 min or overnight (better).

Pierogi Dough (makes about 4 dozen)

Ingredients:

• 4 cups flour
• 1 cup of hot water (boiled water, cooled just a little, but still hot)
• 1 tsp salt

Method:

1. In a food processor with dough blade, add flour and salt.
2. Pulse twice
3. Slowly add enough water until dough forms a ball
4. Process for one minute
5. Flour surface and place pierogi dough on it.
6. Knead dough by hand for about five minutes.
7. Keep flipping and flouring to ensure it doesn’t stick to the surface.
8. Divide dough in half, and place half in a plastic bag until ready to use.
9. Roll out dough until it’s thin on flour surface.
10. Using a biscuit cutter or glass, cut circles; dip cup in flour to prevent sticking.
11. Dough can be refrigerated for a couple days or frozen for later use.

Stuffing and boiling the pierogi

1. Place 1 teaspoon of meat mixture onto pierogi dough circle.
2. Close dough around potato stuffing, stretching dough and sealing tightly with fingers and fork. If the dough gets dry, dip your fingers in water and run your index finger around the rim of the dough circle.
3. Boil large pot of salted water.
4. Add pierogi to water, careful not to crowd. Use a wooden spoon to ensure pierogi don’t stick to bottom.
5. Once pierogi start to float, leave them in for one more minute.
6. Remove pierogi with slotted spoon place on clean, dry kitchen towel to drain for a couple minutes.
7. Place on lightly greased sheet, or parchment paper.
8. You can freeze them, refrigerate them, or eat them with sour cream.

To fry:

1. Heat skillet.
2. Add bacon and onion to skillet and cook until bacon and onion are browned (five min).
3. Remove from skillet.
4. Add pierogi, careful not to crowd.
5. Brown pierogi, turning to prevent burning.
6. Place browned pierogi on plate with paper towel to drain grease.
7. Serve warm covered in bacon, onion, and sour cream.

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When I started Freda’s Kitchen two years ago, I had a vision of bringing people together around authentic international food as a way to relieve stress, connect with others, and learn new cultures. I was fortunate to find two good friends in Sunita and Dean, the first two amazing cooks to join the ride.

Since then, we have grown so much, adding more talented cooks with incredible passion for their heritage cuisines. I’m honored to have to cooked beside them, or at least washed their dishes. 🙂

We’ve served hundreds of Austinites in small culinary adventures. We’ve introduced new foodie friends to each other, given people memorable date nights and special occasions, and witnessed the “magic” of seeing everyone’s stress melt away as they “cook, laugh, learn, and EAT!”  Best of all, I’ve gotten to know some lovely people in the process.

With growth comes change. We’ve learned that it’s extremely difficult to maintain a steady schedule of events when we don’t have our own kitchen. While we’ve had some great partner kitchens, lugging all of our equipment as a traveling circus for multiple events a week is back breaking work. Classes don’t always sell out, which makes that effort much less worth while.

So, we’re switching things up, and I’m EXCITED for the future! 

Our last public class will be Pho with Chef Pham on December 7.

Then, it’s onward and upward in 2018! We’ve got some spectacular events for small groups that are incredibly unique. From spending a sunset on a farm, picking your own produce to incorporate into the meal we cook together, to weekend trips, plus full customizable events in your home. We’ll bring the food, the chefs, bartenders, or even musicians to make your evening one of a kind. We’ll still keep the groups small at 8 – 12 people; we love the intimacy of cooking together as family.

Freda’s Kitchen will be perfect for celebrating special occasions, family reunions, bachelorette/bachelor parties, girl’s night or weekends out, corporate team building, or just for fun with the people you love.

I’ll announce more in January, so stay tuned.

As you spend the holidays with family and friends, think about getting them all together to spend some time with us. Then, give us a call so we can dream up the perfect event just for you.

Happy Holidays!!

Fire up the grill and try this authentic Chinese recipe to make your chicken wings zing, courtesy of Maggie Zhu, author of the Omnivores Cookbook.

Ingredients

Marinade

• 1/4 cup soy sauce
• 1/4 cup Shaoxing wine (or Japanese sake)
• 1 tablespoon minced ginger
• 4 cloves garlic, minced
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Glaze

 Instructions

1. Combine all the ingredients for the marinade in a small bowl.
2. Add chicken wings into a large ziplock bag. Pour in the marinade. Massage the bag to evenly disperse the marinade. Let marinate for at least 2 hours, or in the fridge overnight.
3. To cook on the grill
4. Create a two zone cooking area; one with a medium fire, and an area for indirect heat.
5. Arrange wings over direct fire. You’ll probably need to cook in two batches. Cook until both sides turn golden. Flip twice and rearrange the wings if necessary. Move wings to indirect heat. Cook until cooked through.
6. Brush a thin layer of honey over both sides of each wing. Return wings to direct heat. Cook briefly so that chicken skin caramelizes. Transfer to a serving tray immediately. Continue to cook the remaining batch.
7. Serve warm as appetizer or snack.

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The first time Yuga cooked for me, I knew I found a real treasure.  Yuga Iyer is an amazing cook and has a incredible passion for sharing her family’s culinary heritage.  Yuga is opening up her home in Cedar Park for all of you Indian food lovers in North Austin to take small, hands-on cooking classes with her.  

Together, you, and a small group of foodies will make delicious Indian meals, breads and sweets, learning about the health benefits of spices, experiencing incredible aromas, and sharing the joy of dining on what you’ve made as a cooking family. Everyone goes home with a recipe book, and incredible memories of cooking with Yuga.

Classes are limited, so make sure you sign up early!

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Happy April!  This month’s recipe comes from Sunita Bhatnagar.  It is one of her family favorites, and we have enjoyed making it for several clients.   The chicken is extra tender, and the delicious aromas are sure to fill your kitchen! 

Ingredients For Chicken:

• I tray of boneless skinless chicken thighs
• Ginger garlic paste – 1 ½ tsp
• Jalapeno – 1
• Cilantro
• Lime Juice – 2 tsp
• Yogurt – 1 ½ cups
• Sour cream – ½ cup
• Chille powder / paprika
• Garam masala – Indian spice mix
• Oil – 2 tsp
• Salt to taste

Method:

1. In a food processor, combine ginger, garlic, chille, lime, oil, salt and spices.
2. Grind it and add yogurt and sour cream and process till smooth. Marinate bite size pieces of chicken in this marinade for 6- 8 hours or overnight.
3. Bake at 350 degrees for 30 minutes and then broil for 5 – 8 minutes.

Ingredients For Sauce:

• Tomatoes – 6
• Tomato sauce – 6 table spoons
• Cashews – fistful
• Bay leaves – 2
• Garlic cloves – 2
• Ginger – 1 ½ piece, minced or grated
• 1 Jalapeno – seeded and chopped
• 1 stick of butter
• 2 tsp honey
• 2 tsp fenugreek leaves, washed
• ½ cup heavy cream

Method:

1. Melt butter and add bay leaf and cashew pieces and sauté.
2. Then add chopped tomatoes, garlic, ginger, chili, tomato sauce and salt.
3. Bring to a boil, then reduce heat and cook uncovered for about 30 minutes.
4. Transfer to a blender jar and blend until smooth.
5. Strain through a fine mesh strainer into a saucepan.
6. Keep on low heat and add fenugreek, honey and heavy cream.
7. Then add the baked chicken pieces to the sauce and cook for 10 – 15 minutes.
8. Garnish with cream.

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I had the pleasure of getting to know Chef JRodi over lunch a few months ago, hearing about her successful catering business, 3 Small Plates LLC, and learning about her passion for food.  However, what I didn’t know until recently, is her deep connection to southern soul food cooking passed down from her mother. Once you hear her story, you will instantly know why we are delighted to have her cooking with Freda’s Kitchen.

When Chef JRodi starts talking about her muh-dear’s cooking, you can hear the love she has for her family, her memories, and those recipes she learned as a little girl.

She’s excited to bring not only the flavors of southern cooking, but the heart and soul as well.  Make sure you read more about her on our “Meet Our Chef’s” page! 

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The weather is cooling down, so now it’s time to make some hearty Bolognese. This recipe comes from Chef Daniele, who hails from Florence, Italy.  Make plenty and freeze some for a cold winter’s day

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November Recipe of the Month – Michell’s Sourdough Stuffing with Mushrooms and Sausage

I’ve been using this delicious stuffing recipe for a few years now, after I adapted it from one that I found in one of my cookbooks. It’s easy and flavorful, the perfect compliment to your holiday turkey.

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August Recipe of the Month – Honey Soy Glazed Chicken Wings

Fire up the grill and try this authentic Chinese recipe to make your chicken wings zing, courtesy of Maggie Zhu, author of the Omnivores Cookbook.

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July’s Recipe of the Month – No Bake Strawberry & Blueberry Cheesecake

Celebrate Independence Day with this easy recipe for yummy cheesecake with all the colors of the holiday.  It has a little bit of white chocolate to make it especially decadent.

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May’s Recipe of the Month — Sorrento Style Sauce with Fried Eggplant

We made this delicious sauce last week at the Hill Country Casita’s and it was absolutely delicious! Chef Daniele’s creation reminded me of my trip to the Amalfi Coast a couple years ago. It was light, flavorful, and so easy to make!  Buon Appetito!

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Founder, Michell Huber, loves this Caribbean-inspired pork dish.  It’s light, juicy, and absolutely delicious!  Perfect for a hot summer day!  Serve over white or brown rice.

Ingredients:

• 1.5 – 2lb pork tenderloin
• 1.5 tablespoons Caribbean jerk seasoning – salt free
• 1 tablespoon kosher salt
• 8 sliced rings of fresh pineapple
• 1 red onion, cut in rings
• ½ cup chopped fresh cilantro
• 3 tablespoons extra virgin olive oil
• 2 limes

Method:

1. Preheat grill to medium
2. Mix the jerk seasoning and ½ tablespoon salt in a small bowl.
3. Rub the mixture evenly over the pork.
4. Add cooking spray to the grill rack.
5. Add pork to grill.
6. Grill about 16 – 18 minutes or until the thermometer registers 145 degrees, turning to grill all sides.
7. Put pork on a cutting board and cover with foil for 5 minutes.
8. Place pineapple slices on the grill for 3 minutes on each side.
9. Mix oil, onion, cilantro, and salt in a small bowl.
10. Cut pineapple slices in half or leave them whole; your preference.
11. Put cooked pineapple slices in the bowl and mix to cover.
12. Cut one inch pork slices across the grain and place on a platter.
13. Cover the pork in the pineapple mixture.
14. Cut the limes in quarters and squeeze juice onto the platter.  
15. Add lime quarters to the plate.

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I grew up in Southeast Louisiana in a large family. We had seven family members living under one roof in a three bedroom apartment. My grandmother, Jane aka Mawmaw, knew how to cook and nurture. She and my mother, are some of the best cooks I know. 

As you could imagine cooking for seven family members is no simple task, however, Mawmaw not only made sure we had a delicious supper nearly every night, but she also homeschooled my uncle and I.  While Ryan and I were doing school work she would sit with my Pawpaw, Jurden, in the morning…

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Remembering Something True

“One of the most valuable lessons I’ve learned over the years is that personal growth doesn’t have to be about learning something new.  It can simply be remembering something true.”  – Jon Vroman, Front Row Factor

For me, food is my Swiss Army knife.  I can leverage it to build connections, create, explore and my favorite function – continually learn.  I love knowing that I will never master the subject.  I love knowing that just when I think I’ve seen it all, industry and growers come up with new products.  I sit at my dining room table in the morning…

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Extra Special I Do’s

It’s amazing how much we love creating extra-special experiences, and this latest one was magical.

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What’s New at Freda’s Kitchen?

My oh my! It’s been a busy couple months since the beginning of the year.  What’s new?

We only offer full customized private events; no more pop-up events means you choose the chef, the menu, and we come to you!

We’ve partnered with some incredible people to bring some of the most unique events in Austin.  

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Happy Second Birthday to Us! Exciting changes ahead!

We’re so excited to celebrate two years of Freda’s Kitchen. It’s been a blast! Now it’s time to shake things up a little bit and create incredible one of a kind experiences for all of our guests. See what we’re cooking up…

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Mimi Chaihuadjaroen is an incredible Thai cook, and her recipe for vegetarian Pad Thai is just the right dish to make after a busy day at work.  Enjoy!

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April Recipe of the Month – Thai Mango Sticky Rice

Thai food can have a lot of heat. That’s why desserts are often made to cool down your mouth after a delicious Thai meal. Mimi Chaihuadjaroen often serves this yummy treat at the end of her cooking classes. Mangoes are in season, so this is the perfect time to try this recipe.

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