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

Red Apples, Inside and out

Check out this new apple with a red core. The Redlove Apples are not genetically modified but were created through cross-pollination of the Royal Gala, Braeburn and a secret variety which has a pink flesh. They are expected to hit supermarkets in 5 years. What will they think up next?
Click here to see the Redlove Apple

When in Rome

I recently had an opportunity to go to Italy again. This time a short trip to Rome in honor of my best friend who was getting married. When she asked if I would be alright going to Italy for her ceremony I didn't think twice. In my mind I had the chance to support my friend and get access to some of the best pasta in the world. What better reasons to take a trip.

The wedding was lovely, my friend looked like an Italian princess. They had the ceremony at Sant' Anna Del Palafrenieri in Vatican City a charming little old world church adorned with marble, gold and glorious paintings. It was funny to me when taking pictures in St. Peters Square how a bride in Rome is very much like Mickey Mouse in Disneyland. Everyone seemed to stop, look and take pictures of the beautiful bridal party. The part I appreciated most was that the few guests who did make the trip really knew the couple well and wanted to be there. The meaningful conversations, funny stories, and endless glasses of wine made this fariy-tale wedding one we will not forgot.

When I was not assisting with wedding plans my time was spent taking in the essence of Italian food relishing in the abundance of fresh, simple and truly delightful offerings. I wandered the streets popping my head into any little market I could find. I was in awe at the assortment of meats, cheeses and breads that were so readily available. I stopped often at little coffee shops to sample the sweet elixir of espresso and take in the city views. I think some of the best coffee in the world can be found in Italy.

Some of my favorite food memories are the simplest. The classic long pizza boards by the Trevi Fountain with shredded zucchini and cheese. The creamy risottos with a rich earthy black truffles. Gnocchi that melts in your mouth like butter and crispy seared duck breast with a roasted orange pepper sauce and balsamic vinegar. The presentation is as easy as it  ever could be. My caprese salad came to the table with a ball a fresh mozzarella, a few basil leaves and some sliced tomatoes. It just goes to show when food is done right it needs nothing but a plate. Italy is a food heaven!

Part 3: Rethink the way food is served

Lastly, the presentation of a dish does count. Think about how you can show the same item in a unique way. Instead of spooning sauce over vegetables, pour some onto the serving dish and artfully arrange the vegetables on top. Try drizzling some nice balsamic vinegar or extra virgin olive oil just around the edged of the plate. A small portion of beef or chicken looks larger when sliced into thin strips and fanned over a bed of colorful veggies and rice.

For a twist on traditional side-by-side plating, stack the components of your dish vertically. Arrange asparagus into a teepee or place your chicken breast on top of wilted spinach and rice. There are books devoted to giving food height. If you are really into learning more about this skill I recommend the book Stacks: The Art of Vertical Food by Deborah Fabricant.

I love fun dishes almost as much as I love food itself. When it comes to dishes I think that food always looks great on a classic white plate. Here the food is allowed to be the star. It is not competing with other colors or patterns that may distract the eye. Sometimes it is nice to incorporate small splashes of color to brighten up the table for a party. Buy or borrow dishes from a friend in a variety of shapes and colors. The same soup looks dramatically different in a small Asian ceramic cup and an oversized, shallow white bowl. Try serving dessert in a martini glass or soup as an appetizer in a shot glass. The possibilities here are endless so let your imagination go to work. On a side note be cautious of dish buying it can be an expensive habit. You don't need a full set of everything. I love stores like Home Goods, Marshals and TJ max for odds and ends. I can always find something that works well with other pieces also check out garage sales and thrift stores for unique finds.

Lastly, remember hot food should be hot and cold food should be cold. If need be warm your dinner plates slightly in the oven and keep your salad plates in the refrigerator. Your guest will be eating the food after they appreciate its beauty so don’t get to caught up in perfecting every detail, keep it simple. Above all, have fun and use your imagination you never know masterpiece is waiting to be created.

Part 2: Go Natural with Garnishes

Often times I find that people think garnishing is all there is to plate presentation. Garnishing is a nice decorative feature but it is a small part of the whole concept. The key to selecting a garnish is picking one that will improve the dish. Garnishes add color and continue a theme, such as a brightly colored orchid on top of passion fruit crème brule, chives on top of a baked potato, or toasted nuts enhance a dish’s flavor. These all add visual, color and flavor notes the compliment the main item.

Spears of lightly cooked asparagus, slices of sweet starfruit, or small fans of fruits such as strawberries and vegetables like cucumber, pineapple, citrus, or kiwi bring elegance and nutrients to any plate. A fresh vegetable salad with carrot curls simply made with vegetable peeler or fresh chopped herbs sprinkled around the plate add flavor and color that can instantly perk up a dish. An entrée’s sauce also makes a delicious garnish. Swirl it around or drizzle it on top of the plate for interest. If a recipe includes an herb like rosemary or oregano feel free to add a small sprig of the same herb to the side of the plate. This addition of green adds nice color and is visually appealing. Be sure to keep it small so it does not overpower the main ingredients. Remember the garnish is a flavor cue not the main attraction so keep it simple.

Part 1: Mix Shapes, Colors and Textures

The most basic element of food presentation starts with color. Food is naturally beautiful. I love going to the grocery store and seeing all the different varieties of products that are available. Walking into the produce section for me is like an painter looking at their pallet of colors. My canvas just happens to be a white dinner plate.

Have you ever really looked at your foods? Do you ever notice the variety of patterns and textures that show up? The way that lettuce opens up is just like that of a flower. The seeds in a pomegranate are like little red jewels bursting with flavor. The perfect circle of little black seeds that surround the white center of a bright green kiwi is art. The next time you are at the store take a moment and really look at the foods nature has created for us. Think about combining foods with different shapes, colors and textures on the same plate. Try cutting fruits and vegetables into strips, rings, triangles, and cubes or use a diagonal cut. Add a splash of color, contrasting texture, and flavor by sprinkling a few toasted sesame seeds, almonds or crispy bacon over cooked vegetables. If your plate will contain multiple elements, use an odd number rather than an even number; three stuffed cherry tomatoes will always present better then four. For ultimate color enhancement when cooking vegetables use techniques like steaming, stir-frying, and grilling to keep colors bright and textures firm this will also assist in retaining the most nutrients.