For these pierogies, I used a recipe from Taste of Home, and used a nice piece of Gouda in place of the cheddar. It made about four dozen pierogies. For the filling, I started by boiling a pound of little yellow potatoes, then used a stick blender to mix them with a stick of butter*,… Read More Potato and Gouda Pierogies
Since this week I found no bread at all; to eat with my cheese, I baked some thin crusty sourdough baguettes based on a recipe from King Arthur Flour. I used a mixture of white and whole wheat flour and baked them on aluminum foil because I didn’t have long enough pans. From left to… Read More Bread and Cheese
I have a lot of nuts and seeds. Specifically, I have two pounds of sunflower seeds. They make good snacks, and I use nuts and seeds often to make pie crusts and pesto, but I went looking for recipes that use a lot of sunflower seeds. I remembered an episode of “Parts Unknown” where Anthony… Read More Sunflower Seed and Gouda Risotto
