Pierogi 101, My Recent Culinary Discovery

I find that life has a strange way of giving me exactly what I need in ways that I could have never imagined. If you would have told me 3 years ago that one day I would fall in love with a polish boy from Chicago I would have said you were nuts. As it turns out my new love has many more skills than that of being a wonderful and supportive man in my life. Although, he can cook if he really tries I thought I would go to the source. I would ask his mother Stefania how to make the traditional Polish filled dumplings called Pierogi.  I have eaten them before and always wondered how they get that dense pasta like dough that is slightly thick but still light and buttery. I have found that it is actually much easier then the fresh ravioli I have been making all these years. I may be converted to this new method of doing things and never make the very time consuming ravioli again. See below for our cooking methods and try it out for yourself.

Pierogi
2	+	cups flour
1/2		teaspoon salt
1		egg
2		teaspoons sour cream
1/2		+ cup water

	First mix the flour with the salt in a deep bowl. Add the egg, sour cream and water to make a medium soft dough. Knead the doug in a floured board until it is smooth and elastic about 10min. Add more flour/water if necessary.
	Divide the dough into 2 parts. Cover with plastic wrap and let rest while you prepare the filling.
	Roll the dough into a long rope about an 1 1/2 inches wide on a floured board. Then cut finger width sections from the rope. Be sure not to make them too big like I did a few times. They will take too long to cook and be tough.
	Once the rope is cut up flatten them slightly into rounds. Stefania used an old glass bottle which I thought was very cute but a rolling pin would work too. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. Be sure the edged are sealed to prevent filling from getting out. I also had a few issues with this part at first.
	To cook drop a few pierogies into a large quantity of rapidly boiling salted water. Do not crowed the pot.
	Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
	Continue boiling for 3-4 minutes. Pierogies will be ready when they are floating and puffed. Remove them with a slotted spoon and drain thoroughly.
	Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking and serve warm with sour cream.
	Pierogi are easy to freeze and taste just as good re-heated
	To re-heat, you can: 1) pan fry pierogies in butter until they are light in color 2) place pierogies in the top of a double boiler until they are hot/plump 3) deep fry them Potato and Cheese Filling 1 tablespoon grated onion 2 tablespoons butter 2 cups cold mashed potatoes 1 cup cottage cheese  salt and pepper Cook the onion in butter until tender. Combine it with potatoes and cheese.The filling should be thick enough to hold it's shape. Season to taste with salt and pepper. His mother made her own cottage cheese it was much drier then store bought ones and had smaller curds.

Burger Bliss

Alright burger lovers I know everyone has their favorite burger joint that claims to have, "the best burgers". I am sure they are good however, you are missing out if you have not tried the masterpieces being made at Kuma's Corner. Over the weekend I was in the bustling city of Chicago a place filled with delicious eats and I am taken to a place called Kuma's Corner. From the outside it looks like nothing out of the ordinary a simple restaurant on the corner. Inside the heave metal music screams, the wait staff can't crack a smile, it seems to be a requirement to have tattoos to work there and the place is packed with people. 

We order a beer and wait by the bar for our table when I realize that not only do they have a decent list of beers but they also have Woodford Reserve and Jack Daniels on tap for the whiskey lover in you.  Only when we are seated do I truly understand why the people never stop walking in the door. The burgers all named after heavy metal bands are works of art. These 10 oz burgers are served on soft pretzel rolls and cooked to perfection yes, that means when you order it medium rare it is nice and pink in the middle. This feat alone is grounds for a gold medal in some burger places. After much thought we chose the YOB with smoked Gouda, Bacon, Roasted Red Peppers and Roasted Garlic Mayo and the Lair of the Minotaur with Caramelized Onions, Pancetta, Brie, Bourbon Soaked Pears.

It was truly burger bliss mouthwatering with creative and unique flavors that go so well together. It's times like this when I wish I had a bigger mouth. It was a hard choice with other varieties such as the  Judas Priest with Bacon, Bleu Cheese Dressing with Apples, Walnuts, and Dried Cranberries, the Motorhead with Goat Cheese, Kalamata Olives, Oregano, Tzatziki, Onion, Tomato or the Insect Warfare with Panko-Crusted Goat Cheese, Bacon Roasted Corn and Green Chili Medallion, Topped with Roasted Corn, Cilantro, Green Chili Salsa and Paprika Creme Fraiche. Talk about a mouth full! 

Next time I think I am in for the original, the Famous Kuma Burger with Bacon, Cheddar, Fried Egg as well as the Make Your own Mac & Cheese which I could not help but see pass by quite a few times to other tables you can Choose from the following ingredients: Bacon, Prosciutto, Andouille, Chicken, Roasted Red Peppers, Caramelized Onions, Sun Dried Tomatoes, Broccoli, Peas, Mushrooms, Scallions, Sweet Corn. Only next time I think I may bring along some ear plugs. Enjoy!

Kuma's Corner
2900 West Belmont Avenue
Chicago, IL 60618-5804
(773) 604-8769

Subway: Belmont-Blue
They do not take reservations

Open Weekdays 11:30am-2am; Sat 11:30am-3am; Sun 10am-11pm