Phipps, and how to make homemade pierogies and taiyaki!
Teddy and I headed out to Phipps the day after Christmas to check out their winter show. As always, Phipps is nice, but we were kind of disappointed cause all they did to change their show was add poinsettias, three trees, and a couple of wreaths and decorations. Usually, they have a theme tree in every room (like, a fruit tree in the edible plants room, and a Victorian tree on the black water pool, etc). I did take a couple nice shots of the Frabel glass sculptures, though. They turned out pretty cool cause we went after dark for the candlelight time.
I also taught myself how to make pierogies this week. It was a lot of fun. I used this site's recipe for the dough. I made potato and onion filling by sauteing 1 onion and boiling 10 smallish potatoes to make mashed potatoes (with butter and milk), and then after making those, I added 2 Tbs of chopped jalapenos and about 4 ounces of cheese and made some more with that filling. I doubled the dough recipe and I made 19 potato and onion and 18 potato, onion, jalapeno and cheese pierogies. Start to finish, it took me a little over 2 hours.
First, I made the dough and put it in the fridge to chill while I sauteed the onion and boiled the potatoes. When the onion was done, I left the potatoes boiling and rolled out the dough and then cut circles with 3" cookie cutter circles. I drain peeled the potatoes and mashed them with butter and milk, then I added the onion:
After making my potato and onion ones, I added the jalapenos and cheese and made some of that flavor. I rolled a small ball of the filling and placed it on the dough circle:
I then folded them over and sealed them with my fingers:
Next, I boiled them 4-5 at time till they floated (about 2-5 minutes):
Then, I placed them on a cooling rack set over a pan with a paper towel in it to dry them:
I packed them up and separated each layer with wax paper and put them in the fridge until I was ready to finish them later that night. Then, I cut up some onion and pepper and cooked those for about 5 minutes before adding the pierogies:
I cooked till brown and crispy:
Dinner is served!
They were delicious, but the potato and onion ones needed some salt and pepper or some cheese.
Next up is my taiyaki tutorial. You will need a taiyaki pan, a recipe fr fairly thin pancake batter (the kind that will spread out into a thin layer when ladeled onto a griddle), fillings of your choice (traditional fillings are sweetened red beans and custards), cooking spray, and something to spread the batter with in your pan.
After preheating the pan over medium-low heat, I used a scant 1/4 cup of batter in one side of the pan and spread it with a silicon rubber spatula:
Next, add the fillings. Here I am making chocolate chip and apricot preserve filled taiyaki for Teddy (who doesn't like the bean filling). You have to do the batter spreading and the filling quickly or the one side will burn! After adding the filling, spoon a tiny amount of batter over top to cover it:
Close the pan and flip it to cook the raw side:
This is what they should look like when they are done:
Flip them onto a plate:
Then pull off the extra tabs of batter to make them look pretty!
I hope you enjoyed those!! :)
I also taught myself how to make pierogies this week. It was a lot of fun. I used this site's recipe for the dough. I made potato and onion filling by sauteing 1 onion and boiling 10 smallish potatoes to make mashed potatoes (with butter and milk), and then after making those, I added 2 Tbs of chopped jalapenos and about 4 ounces of cheese and made some more with that filling. I doubled the dough recipe and I made 19 potato and onion and 18 potato, onion, jalapeno and cheese pierogies. Start to finish, it took me a little over 2 hours.
First, I made the dough and put it in the fridge to chill while I sauteed the onion and boiled the potatoes. When the onion was done, I left the potatoes boiling and rolled out the dough and then cut circles with 3" cookie cutter circles. I drain peeled the potatoes and mashed them with butter and milk, then I added the onion:
After making my potato and onion ones, I added the jalapenos and cheese and made some of that flavor. I rolled a small ball of the filling and placed it on the dough circle:
I then folded them over and sealed them with my fingers:
Next, I boiled them 4-5 at time till they floated (about 2-5 minutes):
Then, I placed them on a cooling rack set over a pan with a paper towel in it to dry them:
I packed them up and separated each layer with wax paper and put them in the fridge until I was ready to finish them later that night. Then, I cut up some onion and pepper and cooked those for about 5 minutes before adding the pierogies:
I cooked till brown and crispy:
Dinner is served!
They were delicious, but the potato and onion ones needed some salt and pepper or some cheese.
Next up is my taiyaki tutorial. You will need a taiyaki pan, a recipe fr fairly thin pancake batter (the kind that will spread out into a thin layer when ladeled onto a griddle), fillings of your choice (traditional fillings are sweetened red beans and custards), cooking spray, and something to spread the batter with in your pan.
After preheating the pan over medium-low heat, I used a scant 1/4 cup of batter in one side of the pan and spread it with a silicon rubber spatula:
Next, add the fillings. Here I am making chocolate chip and apricot preserve filled taiyaki for Teddy (who doesn't like the bean filling). You have to do the batter spreading and the filling quickly or the one side will burn! After adding the filling, spoon a tiny amount of batter over top to cover it:
Close the pan and flip it to cook the raw side:
This is what they should look like when they are done:
Flip them onto a plate:
Then pull off the extra tabs of batter to make them look pretty!
I hope you enjoyed those!! :)