Tag Archives: sour cream

Rhubarb Upside-Down Cake

Very rich – I made this for the end of year REM Delta Prime Robotics BBQ at the Hodgkins’ July 8, 2017




Potato Cheese Perogies

I tried a couple recipes in the 1990s trying to recreate the delicious perogies we had in bar mlecznys or milk bars in Poland.  This recipe via a Pittsburgh Post Gazette food blog seems close (with adaptations). NOTE – stewed onions are essential and the longer you cook them the better. Start them early!

Stewed Onions

2 T butter
2 large onions halved lengthwise and thinly sliced into crescents
1/4 c chicken, beef or vegetable broth

Melt butter in medium skillet over low heat. Stir in onion and cook until starting to soften, about 10 minutes. Add ¼ cup broth and bring to simmer. Cook, stirring occasionally, until onions are very soft and deeply browned, about 1½ to 2 hours. If onions start to burn before they’re fully caramelized, add 1 to 2 tablespoons additional broth as needed.

Basic Pierogi Dough

1 large egg, beaten
1/2 c sour cream
4 T butter, melted and slightly cooled
1/2 t salt
2 c  unbleached flour

Whisk egg, sour cream or yogurt, butter and salt in bowl. Add flour to large bowl. Gently stir wet ingredients into flour. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring and it will pull itself into shape.

Once dough starts to come together, press and smash it against the sides of bowl with your palms, picking up dough bits and essentially kneading it within bowl until it forms a ball.

Tip dough and any remaining shaggy flakes out onto a clean work surface. Knead until smooth, about 1 minute. Cover dough with bowl and let rest 15 minutes.

Potato and Cheddar Pierogi Filling *classic*

Don’t use too much flour when rolling out the dough, or the pierogies will be chewy and leaden (but probably still delicious). Boil then pan-fried the dumplings in butter. Yum. 

1/2 lb potatoes (about 1 medium or 2 small), cut into 2-inch pieces
1 teaspoon salt
1/2 c finely shredded cheddar cheese
2 T heavy cream or whole milk

Place potatoes in medium saucepan. Add water to cover by 2 inches. Stir in 1 tablespoon salt. Cover and bring to boil over medium heat. Uncover and cook until potatoes are tender, about 10 minutes. Drain potatoes and bring back to pan. Place over low heat and stir for about 30 seconds to remove excess moisture. Run potatoes through a ricer or food mill fitted with fine disk into bowl. Stir in remaining ¼ teaspoon salt, cheese and 1 tablespoon cream; consistency should be firm enough to roll into a ball. If filling is too dry, stir in additional 1 tablespoon cream.

To make pierogies: Line a rimmed baking sheet with waxed or parchment paper.

Divide rested dough into 4 equal pieces with a bench scraper or knife. Set aside 3 dough pieces and cover with mixing bowl. Roll remaining dough as thinly as possible into a rough 8-by-12-inch rectangle.

Using a 3-inch round cookie cutter, cut out 6 rounds of dough. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful but dough won’t be as tender the second time around. Makes 24 pierogies.

Spoon filling into center of dough rounds.

Using your finger, swipe a scant amount of egg wash — just a light touch — around the dough edge.

Fold into a half-moon shape: Either fold dough over the filling on work surface or gently cup the pierogi in your hand in a U shape and fill.

Gently but firmly seal pierogi by pinching and squeezing edges together with your thumb and pointer finger. Start with 1 pinch at the top, then move to the “corner” of the pierogi and pinch along the edge back to the top. Repeat on opposite side to finish sealing pierogi.

Transfer to baking sheet and repeat with remaining dough rounds and filling.

To cook, pierogies can either be boiled  (2 to 3 minutes for fresh, 4 to 5 minutes for frozen), pan-fried in oil or butter (2 minutes per side), or deep-fried in at least 2 inches of 350-degree vegetable oil (3 minutes for fresh and 5 minutes for frozen).

Deep-fry, boil and/or pan fry pierogies as directed. Serve immediately with onions, sauerkraut and/or sour cream.

Sauerkraut (optional) and sour cream (essential) for serving.


“Pierogi Love: New Takes on an Old-World Comfort Food” by Casey barber (Gibbs Smith, July 2015, $19.99)

Grandma Klein’s Sugar Cookies

A long-time Klein, Fahy and Lane family tradition. Remembering Irene Burgess Klein with love 

2 c sugar
1/2 c shortening
1/2 c butter, softened
2 t vanilla
2 eggs
5 1/3 c flour
1 c sour cream
2 t baking powder
1 t baking soda
1 t salt
1/2 t nutmeg

for sprinkling on top – sugar mixed with cinnamon
Preheat oven to 350°.  Beat together sugar, shortening, butter vanilla egg.  Mix dry ingredients in a separate bowl and add gradually to the sugar mixture alternating with sour cream.  Divide dough into quarters.  Roll out the first quarter to 1/4″ thick on a floured board and cut out cookies with cookie cutters dipped in flour.  Place on ungreased cookie sheet and sprinkle with the sugar & cinnamon.  Bake until no indentation remains when touched, and bottoms are lightly browned, about 6-8 minutes.

Broccoli Mushroom Quiche

Adapted from Horn of the Moon Cookbook page 201

2 tablespoons canola oil
1 c chopped onion
1 t dried thyme
1 t dried basil (or 1 T fresh chopped basil)
2 c finely chopped broccoli, crowns & stems
2 c sliced mushrooms
5 cloves garlic, pressed
3 eggs, beaten
3⁄4 c sour cream (can substitute 3/4c feta cheese)
2 1⁄2 c sharp cheddar cheese, grated
1⁄2 c Monterey Jack cheese, grated
salt & pepper
1 unbaked single pie crust

Preheat oven to 375º
Saute the onions, thyme, basil, garlic & broccoli for 5 minutes. Add mushrooms and season with salt. Saute until the mushrooms are tender, drain excess liquid.
Roll out pie crust and fit into 10″ pan and flute the edges.
Mix the cheeses in a bowl with the beaten eggs salt and pepper.
Spread the broccoli mixture evenly in the unbaked pie shell then pour in the egg/cheese mixture on top.
Bake 45 minutes or until golden and puffy.
Let stand for 10 minutes, slice and serve.

Mushroom Barley Soup

One of Greg’s favorites. Adapted from Horn of the Moon Cookbook page 79

1 c raw uncooked barley
6 c boiling water or vegetable (or chicken stock if not vegetarian)
2 T oil
2 c finely chopped onions
2 c  sliced carrots
1 T dried dill
1 ½ c sliced celery
4 c sliced mushrooms
1 t salt
pepper to taste
1 T tamari or soy sauce
parsley & sour cream for serving

Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes.

In a large saute pan, heat the oil and saute the onions, carrots and dill. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Serve with sour cream &  parsley.

Makes 8 servings.

Potato Pancakes

Latkes are one of Greg’s signature dishes. Use a well seasoned iron skillet for best results.

5 potatoes
1 onion
1 t salt
1/4 t pepper
1/4 c flour (whole wheat pastry if you have it)
1 t baking powder
canola oil for frying
Scrub the potatoes and grate without peeling – use a hand grater, on the side that looks like pencil points pushed through the metal. It’s a lot of work but worth it because the texture is key to good potato pancakes. Grate in the onion, using the same part of the grater. Add the beaten egg, salt and pepper, then mix in the flour and baking powder. The mixture should be about the consistency of applesauce; firm enough to make nice heaping spoonfuls but not stiff or dry. Add a touch more water or flour if needed.

Heat oil about 1/4 inch deep in an iron frying pan. When hot, drop in batter by the heaping tablespoon, making 3 or 4 at a time. Don’t crowd them! Fry until brown and crispy then turn and fry the other side. Place on a brown paper bag to drain. Serve as soon as they are all done, with sour cream and applesauce.

Cabbagetown page 192

Curry Dip

We served this at Connor’s third birthday party in Boston in 1998.

1 T mango chutney (cut up any big chunks)
1/3 c mayonnaise
2 T sour cream
1 t curry
pinch cumin

Combine all ingredients and serve with fresh cut-up veggies of your choice.