Pierogi Love: New Takes on an Old-World Comfort Food, by Casey Barber
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Pierogi Love: New Takes on an Old-World Comfort Food, by Casey Barber
Best Ebook PDF Online Pierogi Love: New Takes on an Old-World Comfort Food, by Casey Barber
Casey Barber’s tribute to the pierogi includes everything from the classic Polish cheddar and potato filling to the American-inspired Rueben pierogi and “Santa Fe-rogi,” and even a world tour with falafel and crab Rangoon. Sweet fillings include sour cherry, lemon, fig & goat cheese, Nutella, and PB&J. There’s something for every party and every taste! Each recipe comes with a charming story from Barber’s extensive explorations in pierogi flavors.
CASEY BARBER is a food writer, recipe developer, and founding editor of goodfoodstories.com. She is the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats and co-writer of Inspired Bites: Unexpected Ideas for Entertaining with Bob Spiegel and TJ Girard. Casey’s writing and photography have appeared in Gourmet Live, Better Homes & Gardens, Ladies’ Home Journal, Leite’s Culinaria, Serious Eats, Design*Sponge, and NBC’s Today.com. She grew up in Philadelphia and now lives in Clifton, New Jersey.
Pierogi Love: New Takes on an Old-World Comfort Food, by Casey Barber- Amazon Sales Rank: #275679 in eBooks
- Published on: 2015-06-15
- Released on: 2015-06-15
- Format: Kindle eBook
Review "What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes – it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun! " (Stefani Pollack Cupcake Project 2015-07-27)"I must say these pierogies are a great option to have available at your holiday festivities." (Kristina Gill Design Sponge 2015-07-03)"What we loved: The overall creativity and variety that Pierogi Love delivers to dumpling lovers. Greek Lamb, Santa Fe-rogies, Maple Breakfast Sausage, and even Cheesy Pretzel Pierogies. We could have a different pierogi every week for over a year! There are no shortages of sweet variations either. We are eager to try Sour Cherry, Nutella with Bananas Foster Sauce, Fried Apple Pie-rogies, and Pineapple-Coconut Pierogies. We are excited when a cookbook brings us wonderful choices and unusual twists on classic recipes." (Jenny Hartin Tastebook 2015-07-13)
About the Author CASEY BARBER is a freelance food writer and photographer, editor of the online magazine Good. Food. Stories., and the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. Though she'll always be a Pittsburgher at heart, Casey lives in New Jersey with her husband, two cats, and a freezer full of kielbasa, sour cherries... and pierogies.
Excerpt. © Reprinted by permission. All rights reserved.
BASIC PIEROGI DOUGH―SAVORY AND SWEET
Makes enough dough for 24
THIS RECIPE IS THE TEMPLATE for every pierogi you’ll make in this book, and it’s a wonderfully forgiving dough for beginning bakers. There’s no finicky yeast to deal with and thus no rising time, just a brief resting period so the flour can become supple and smooth. If you don’t measure your ingredients by weight, it’s important to use the spoon-and-sweep method instead of dipping a measuring cup directly into the flour. When you scoop with a measuring cup, the flour is compacted into the cup, adding up to 1 extra ounce of weight (1 ⁄ 4 cup of volume) to each cupful. That translates to too much flour in the dough and tough, chewy pierogies. So either grab a kitchen scale and make life easier, or lightly fluff the flour with a spoon, then use the spoon to fill the measuring cup, leveling excess flour off with a knife.
2 large eggs
1 ⁄ 2 cup (4 ounces, 113 grams) sour cream or plain Greek yogurt (full-fat, reduced-fat, or nonfat)
3 tablespoons (1 1 ⁄ 2 ounces, 43 grams) unsalted butter, melted and slightly cooled
For savory pierogies: 1 teaspoon kosher salt
For sweet pierogies: 1 tablespoon sugar and 1 ⁄ 4 teaspoon kosher salt
2 cups (8 1 ⁄ 2 ounces, 240 grams) unbleached all-purpose flour
1 tablespoon water
Whisk 1 egg, sour cream or yogurt, butter, and salt (for savory pierogies) or sugar and salt (for sweet pierogies) in a bowl. Add flour to a large bowl. Gently stir wet ingredients into flour. Thedough 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 the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.
Tip dough and any remaining shaggy flakes out onto a clean work surface or Roul’Pat. Knead until smooth, about 1 minute. Cover dough with the bowl and let rest 15 minutes. Whisk remaining egg and water in a small bowl for egg wash.
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Most helpful customer reviews
10 of 11 people found the following review helpful. This is a wonderful book, a ton of fun and easy to ... By Hunter Angler Gardener Cook This is a wonderful book, a ton of fun and easy to use. Anyone who doesn't love dumplings of some sort is not a proper Homo sapiens, and the pierogi is one of the best. As Casey illustrates, you can basically make the pierogi your own by filling it with... whatever. And she does. I am especially fond of her braised short rib pierogis, which I made with venison.Best part of the book: Her master recipes for the dough. Memorize these and you are off to the races with whatever filling suits your fancy.Regret: I wish she had more traditional pierogi recipes. I know the focus of the book is on a modern take (thus the title), but as this is likely to be the best pierogi book you'll ever buy, I would have welcomed a few more old favorites.Regardless, this is a worthy addition to your cookbook collection.
4 of 4 people found the following review helpful. Wonderful Book!!! By Kimberly A Little A must have if you are a pierogi lover! Great pictures and so much fun to make these recipes to step outside the "traditional box" of a family Polish tradition!!!!
3 of 3 people found the following review helpful. Love Pierogi Love! By Kara Lynn Yingling Absolutely love my 'Pierogi Love' book. My roommate and I had a Polish themed party for our housewarming and used several of the recipes from the book, including the Traditional Cheese and Potato, Mushroom, Sauerkraut and Nutella recipes. The directions were all easy to follow, and the photography was stellar. What I love most about this book is that often times I turn to the internet to look up recipes vice traditional cookbooks, but there is no replacement on the internet for these innovative recipes. I've already bought copies for a few of my Western PA friends!
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