When I tasted the Pierogi in its gravy,
I knew that Ewa and her husband had to try this way of eating it.
So I packed some up and off I went to the market, this being Tuesday.
Imagine my horror when Ewa told me they were in process of closing
out the market stall! I started panic-buying, but Ewa's hubby
told me to calm down please. For one thing their last day on
the Harborough Market is not until the 21st of April, and
better yet, they are going to do a home delivery service!
(Whew! That's much better...)
I will email my vendor-friend tonight to find out how
she liked the Pierogi, and to find out if she is going
to make radical changes to the web site.
Tuesday, April 3, 2007
BlogMunch (Savoury Pierogi With Ale-gravy, Watercress and Scallions)
You will notice I still have some Americanisms in
my speech; scallions fit into the title box better
besides. United Kingdom residents will know these
seasoning savouries better as spring onions.
Our Town Market doesn't only happen on Sundays.
Tuesdays, Fridays and Saturdays are the other
days the Market Hall opens in Harborough, and
this is when one shops for fine butcher's meats,
cheese, fresh baked bread and fresh vegetables.
There is one particular stall I cannot keep
away from...Ewa's Delikatesy (now unfortunately
out of business -- update June 2010).
Ewa is from Poland, and is a direct importer of
Polish/Slavic delicacies. Here is where I can find
old fashioned rind-on slab bacon, hickory smoked
just like I used to get at the butcher's counter
in Chicago. But this isn't my only reason for
patronage of Ewa's stall.
She also has varieties of cheese rarely seen on
English soil, specialty honeys, more types of
sausage than I could sample in two weeks without
putting on about 7 more stone rapidly, a wide
variety of preserved herring, trout and other
seafood...teas, fruit juices, various ethnic
treats in tinned and jarred form, plus one of
the crowning glories of Polish cuisine...Pierogi!
My husband had never encountered these beautiful
dumplings, being loathe to try any new food without
coaxing (the reader will see in future posts how
good I am at this). It took me five visits to Ewa's
stall to talk him into allowing me to buy a packet
of meat-filled pierogi...I no longer need to coax!
Now to get some of the cabbage-mushroom and/or
fruit-filled down him...*grin*.
He had fruit salad, malt loaf (a type of malt-based brown bread
with raisins) and cheese for lunch. I noticed that the pierogi
I bought on our last market jaunt was still in the bottom of the
fridge, and I wanted something more substantial. Hence the
"BlogMunch" title; I am indeed munching as I blog today.
Here is lunch...
Savoury Pierogi With Ale-gravy, Watercress and Scallions
Ingredients: One standard deli pkg of meat-filled pierogi
to serve two people; add pkgs as crowd develops by pairs.
2-3 T Creme Fraishe (Sour Cream)
Watercress: 3 sprigs -- about 50gms per two servings
Scallions: 1 large scallion per two servings
To make the gravy, one must have cooked one of the following
dishes the night before for dinner, reserving all remaining
cooking liquid once the meats have been removed and served
with some of it; these recipies will follow in a future
post or two.
Braised Pork and Sliced Potatoes in Brown Ale with Chives
Or
Chicken Braised in Brown Ale with Chopped Onions
In a saucepan combine the reserved cooking liquid
with Creme Fraishe, or Sour Cream. Add some chicken
stock (150ml) mixed with Bisto or other gravy granules, and
allow to simmer until thickened. American cooks may
wish to make an old fashioned flour roux instead to
thicken the base liquid. When gravy has thickened
taste for seasoning, adjusting if necessary. Set
aside.
In a second large saucepan, boil pierogi in salted
water until the dumplings float to the surface,
about 3 minutes. Drain.
Chop fresh watercress and scallions for garnish
and additional flavouring; 1 whole scallion plus
a few sprigs of watercress will suffice.
Pile indivdual servings of pierogi on serving
plates; about a half-dozen per person served
for a main dish. Ladle gravy over the pierogi,
and sprinkle generously with cress and scallions.
Serve hot and enjoy!
my speech; scallions fit into the title box better
besides. United Kingdom residents will know these
seasoning savouries better as spring onions.
Our Town Market doesn't only happen on Sundays.
Tuesdays, Fridays and Saturdays are the other
days the Market Hall opens in Harborough, and
this is when one shops for fine butcher's meats,
cheese, fresh baked bread and fresh vegetables.
There is one particular stall I cannot keep
away from...Ewa's Delikatesy (now unfortunately
out of business -- update June 2010).
Ewa is from Poland, and is a direct importer of
Polish/Slavic delicacies. Here is where I can find
old fashioned rind-on slab bacon, hickory smoked
just like I used to get at the butcher's counter
in Chicago. But this isn't my only reason for
patronage of Ewa's stall.
She also has varieties of cheese rarely seen on
English soil, specialty honeys, more types of
sausage than I could sample in two weeks without
putting on about 7 more stone rapidly, a wide
variety of preserved herring, trout and other
seafood...teas, fruit juices, various ethnic
treats in tinned and jarred form, plus one of
the crowning glories of Polish cuisine...Pierogi!
My husband had never encountered these beautiful
dumplings, being loathe to try any new food without
coaxing (the reader will see in future posts how
good I am at this). It took me five visits to Ewa's
stall to talk him into allowing me to buy a packet
of meat-filled pierogi...I no longer need to coax!
Now to get some of the cabbage-mushroom and/or
fruit-filled down him...*grin*.
He had fruit salad, malt loaf (a type of malt-based brown bread
with raisins) and cheese for lunch. I noticed that the pierogi
I bought on our last market jaunt was still in the bottom of the
fridge, and I wanted something more substantial. Hence the
"BlogMunch" title; I am indeed munching as I blog today.
Here is lunch...
Savoury Pierogi With Ale-gravy, Watercress and Scallions
Ingredients: One standard deli pkg of meat-filled pierogi
to serve two people; add pkgs as crowd develops by pairs.
2-3 T Creme Fraishe (Sour Cream)
Watercress: 3 sprigs -- about 50gms per two servings
Scallions: 1 large scallion per two servings
To make the gravy, one must have cooked one of the following
dishes the night before for dinner, reserving all remaining
cooking liquid once the meats have been removed and served
with some of it; these recipies will follow in a future
post or two.
Braised Pork and Sliced Potatoes in Brown Ale with Chives
Or
Chicken Braised in Brown Ale with Chopped Onions
In a saucepan combine the reserved cooking liquid
with Creme Fraishe, or Sour Cream. Add some chicken
stock (150ml) mixed with Bisto or other gravy granules, and
allow to simmer until thickened. American cooks may
wish to make an old fashioned flour roux instead to
thicken the base liquid. When gravy has thickened
taste for seasoning, adjusting if necessary. Set
aside.
In a second large saucepan, boil pierogi in salted
water until the dumplings float to the surface,
about 3 minutes. Drain.
Chop fresh watercress and scallions for garnish
and additional flavouring; 1 whole scallion plus
a few sprigs of watercress will suffice.
Pile indivdual servings of pierogi on serving
plates; about a half-dozen per person served
for a main dish. Ladle gravy over the pierogi,
and sprinkle generously with cress and scallions.
Serve hot and enjoy!
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