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Sep 4, 2009 2:04 pm US/Central
Chef Currie: Purple Potato & Asiago Pierogie
Yield: 4 Servings
Recipe from Chef Bryant Currie of Le Cordon Bleu Culinary Institute
Purple Potato and Asiago Pierogie
Ingredients:
2 eggs
1 cup milk
3 cups all-purpose flour
1 tsp salt
8 ozs Purple potatoes, peeled and boiled
1 Tbl Evaporated milk
Salt & white pepper, to taste
2 ozs Asiago Cheese, shredded
3 ozs Pine nuts, toasted
Assorted Sauce
Instructions:
In a medium bowl, combine eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil.
Mix boiled potatoes with evaporated milk and season. Fill dough squares with potato mixture. Pinch sides together to seal and drop in boiling water. Cook for about 8 to 10 minutes or until the squares rise to the water's surface. Serve pierogie's with your choice of sauce and garnish with toasted pine nuts.
2 eggs 1 cup milk 3 cups all-purpose flour 1 tsp salt 8 ozs Purple potatoes, peeled and boiled 1 Tbl Evaporated milk Salt & white pepper, to taste 2 ozs Asiago Cheese, shredded 3 ozs Pine nuts, toasted Assorted Sauce In a medium bowl, combine eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil. Mix boiled potatoes with evaporated milk and season. Fill dough squares with potato mixture. Pinch sides together to seal and drop in boiling water. Cook for about 8 to 10 minutes or until the squares rise to the water's surface. Serve pierogie's with your choice of sauce and garnish with toasted pine nuts.
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