While Pierogi are a traditional Polish side dish, over the years they have grown in popularity within eastern European countries, as well as here in the United States. Pierogi are typically prepared as dumplings, stuffed with various ingredients from potatoes to sauerkraut. The outer-shell of the Pierogi is made from an unleavened dough, meaning lightly foamed and softened. In preparation for the cooking of the Pierogi , Idaho potatoes, eggs, 2% milk, flour, sour cream, onions and a three cheese mix, were all purchased from a local D&W grocery store.
Preparation of the Pierogi breaks down in to three phases and begins with the making of the dough, which consisted of; one large egg, two tablespoons of sour cream, one bag of shredded cheddar
…show more content…
cheese, one cup of water, one cup of 2% milk and five cups of flower. First, all the ingredients, except for the flower, are whisked together in a large bowl until thoroughly mixed. Five cups of flour are slowly added to the bowl, one cup at a time, while continuing to stir. After all five cups of flour have been added the mixture is placed on a floured surface and kneaded, while sprinkling flour atop as needed, until a fluffy dough like consistency is achieved. The second phase of preparation is the making of the filling, which for the pierogi made for the potluck consisted of; eight Idaho potatoes, salt and shredded cheddar cheese added to taste. The potatoes were first sliced and boiled until soft and then placed in to a large bowl, keeping a small amount of the potato water, where both salt and shredded cheddar cheese were added. After the shredded cheddar cheese had melted, the potatoes were mashed with the addition of one cup of water. With the dough and the filling completed, the final preparation began. The dough was rolled to a thickness of 1/8th inch and circles were cut out using a drinking glass. A heaping teaspoon the filling was added to the center of the dough cutouts and then folded in half, sealing the edges together. The pierogi were then dropped in to a pot of boiling water and left for 3-4 minutes, or until they began to float. At this point, they were then taken out of the pot and placed in to a prepared frying pan, containing ½ stick of butter and chopped onion, and cooked until brown. The pierogi were then removed and ready to be served. Pierogi are much more than just a tasty dish, do not let their simplicity fool you! From a cultural standpoint, pierogi have played a large, and long standing, role in the history of the Polish community, as well as other neighboring countries. The dish has been dated as far back as the 13th century, when it was first created in Poland (Piszczek 1) and they play a crucial role in preparation for traditional holidays and celebrations, such as Christmas, Easter, and weddings. The significance of pierogi to many cultures is so great that an entire day has been devoted to making and enjoying them! October 8th, known as National Pierogi Day, is a way for the Polish population in the United States to celebrate their heritage, as well as to extend their culture on to others that are willing to learn about it. Here in the city of Grand Rapids, in addition to National Pierogi Day, ‘Pulaski Days’ is during the first weekend of October every year, allowing the local Polish community to celebrate their culture and enjoy the delicious food that comes with it. Pulaski Days was originally created “to honor General Casimir Pulaski, American Revolutionary War Hero, who, as a Polish immigrant, born into a noble family sacrificed his life for the cause of liberty in America” (Settle 1), and has been extended to local tradition of enjoying Polish cuisine. Pierogi play a huge role in this local tradition, serving as one of the most significant and easily identified Polish dish’s made by the local community, even by those that do not share the Polish background. While many different types of pierogi exist, mainly differing in what is used to fill them, the most traditional preparation of Polish pierogi includes force-meat, sauerkraut and mushrooms.
Looking at the ingredients of a dish tells more than just whats inside, it also tells a story of history, giving a glance at the past culture of where the dish originated from and what type of food was available within that area. The ingredients used in a traditional pierogi share an interesting look at the past availability of food within Poland. The creation of Sauerkraut, one of the primary filling ingredients, is believed to have originated in China during the building of the Great wall and brought to eastern Europe many years later. Others have argued that the origin of sauerkraut actually resides in Germany, a neighboring country to Poland, it is still left undecided. What is known is that there was, and still is, a huge popularity for the use of sauerkraut as an ingredient for many dishes within the area of eastern European countries due to the availability of cabbage used to make it. Force-meat, a mixture of meat or vegetables chopped and seasoned for use, allows for the additional flavor and offers a source of protein. The types of meat used in force-meat vary, but pork and game meats, such as rabbit and venison, are the most popular. The final ingredient, mushrooms, are used primarily for their unique taste and aroma. The gathering of mushrooms, known as mushroom hunting, is a well known tradition for many Slavic nations, including Poland. The use of mushrooms within pierogi can be explained both by the popularity for the flavor they offer, but also due to the easy access many polish would have had due to mushrooms growing locally in the
area. Pierogi has survived many centuries since its original creation due to its unique design and flavorful taste, while being accessible to the Polish people. As such, Pierogi have become an important tradition to Polish culture. Acting as one of the most popular and well known dishes the people of Poland have to offer has helped spread the culture world wide. The influence of pierogi have had has not escaped the United States, with an estimated 31 million pierogi being consumed every year by Americans (Piszczek 1). In short, pierogi have provided a great deal of cultural relevance for the people of Poland, helping to bring people together with something everyone can enjoy, and will continue to do so for many years to come! Holloway, Stephen. Food History: The History of Saurkraut. N.p., n.d. Web. 16 Sept. 2015. . LaLonde, Pat. Celebrate National Pierogi Day with a few of these tasty treats and some fun facts. N.p., 8 Oct. 2010. Web. 17 Sept. 2015. . Piszczek, . Pulska Foods. N.p., n.d. Web. 15 Sept. 2015. Settle, Lisa. Pulaski Days Grand Rapids MI. Ed. Lisa Settle. N.p., n.d. Web. 14 Sept. 2015. .
The Penobscot (Panawahpskek) are a sovereign people indigenous to what is now Maritime Canada and the northeastern United States, particularly Maine. They were and are significant participants in the historical and present Wabanaki Confederacy along with the Passamaquoddy, Maliseet and Mi'kmaq nations.
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Step5: Use a lager cookie cutter to cut the dough and place them on the cookie sheet
The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and sour cream. You will also need a large mixing bowl, a frying pan, a pot, a knife, a spatula, four or five tablespoons, and a nine by thirteen glass baking dish.
What are some of the native foods, and/or dishes that are special from their homeland?
came from the Italians. Their new flavor and pasta dishes won the country over and is
The typical Cuban cuisine and common food rituals have their origins mainly in Spanish dishes, like arroz con pollo (chicken and rice) and paella; pork is served in diverse forms, chicken, and rice, and seasoned with sofrito (a mix of spices).
As far as the bread is concerned I made one loaf using beer and one loaf using water. The desserts were a strawberry tart, and Daryols, which is basically a custard or pudding pie. I also made two alcohol drinks, Mead, though very
First I would like to talk about fusion food and its importance to my project. The concept of fusion food began in California during the 1970’s and has developed into the hottest food trend in the world. There are three known kinds of fusion food one of them is regional fusion. This is when you combine the food of different regions, take for example Asian fusion restaurants they have a selection of food that comes from China, Japanese and Korean. The second form of fusion food is a bit complicated because it implies the creation of a new dish by combining different non related foods...
...petizing new items says Cincinnati’s Shelly. For instance, two vendors offer hamburgers that include mushrooms in the beef, ‘adding flavor and juiciness’ while reducing sodium to the appropriate level” (qtd. In Jackson 26) Sourcing foods from vendors while maintaining a balanced budget is difficult, but it is especially important so that young minds are able to develop.
The Poles who were West Slavic people established Poland in the late 5th century. History was first written in the 10th century about Poland when the Polish nation changed into Christianity in 966. Prince Mieszko I was the first ruler and his son, Boleslaw I, was the first king of Poland. This established the Piast dynasty that lasted from 966 to 1370. During the Piast dynasty there where Piast kings with a lot of rivalries from nobility and Bohemian and Germanic invasions that made Poland a very troubled country. The last king of the dynasty was Casimir III, crowned in 1333. He extended Polish influence eastward to Lithuania and Russia. He acquired Pomerania from the Teutonic Knights and shifted borders between Poland and Germany. During his 37-year reign a university was established, laws were made more organized, castles grew strong, and minority groups were given protection (Grolier).
1. What did Paul Valery mean in saying that the mind of Europe doubted itself
Everything has an origin, a time and a place of its beginning. A lot of things have happened over the course of two millennia’s. The origin of Italian cuisine dates back centuries and over time is has evolved due to political and social changes within Italy and Europe. During the time the Roman Empire controlled many territories and provinces. Italy was among theses territories, and during which time its people generated one of the greatest cuisines in the world. Each territory and providence displayed their individually with their own unique way of cooking. (Steendahl, Par.3). Every town has a distinctive way of making sausage, special kinds of cheese and wine, and a local type of bread. Even if one were to ask around just one town or providence how to make tomato sauce. Variations within the methods and ingredients will be the answers. (Volpi, ...
The main Molecular parts to this dish are the balsamic pearls that made by boiling balsamic vinegar and agar agar in a pan and then placing drops in cold oil, and the basil spaghetti made by putting agar agar and blended basil together and pushing it through a tube.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of