leftovers again? i had dough leftover from the knishes and decided that pierogi would be the perfect snack on a holiday afternoon. pierogi are dumplings, just circles of dough filled with goodness.you can fill them with potatoes or cheese or veggies or fruit and various combos of those ingredients. the quest for dumplings continues..
it was time to clean out the fridge before it’d be too late to save some of the produce, that i never got to during the week. my cat is still at the pet hospital, but making some progress in her recovery and may get to come home soon. that has made me feel so much better and less distracted. the day before, i’d made an olive oil pastry dough,
i decided to celebrate pi day with a pot pie and a fruit pie. pot pie is a super simple dish to prepare, you just need a pate brisee (plain pie crust) and some stew that’s not too soupy as a filling.
i was trying to figure out how to clean out the freezer before the end of the year. i came a cross a ton of frozen quart bags of chili, sauces, beans, soups and meatballs and a bunch of expensive meat.
the biggest find was a couple of pounds of tenderloin tips, perfect i thought for topping rice bowls but that wasn’t going to free up any meaningful amount of space. an irresistible sale on mushrooms, left me with a fridge full and a need to use those up, as well. a scan of the kitchen and i spied a forgotten open bottle of pinot noir, with just a glassful missing. the universe was screaming at me, boeuf bourguignon, it’s fate, seize the day!
julia child’s boeuf bourguignon was one of the first “fancy dishes” that i’d ever cooked for my family as a kid. later, someone pointed out to me Continue reading
for lunch yesterday i made mushroom ravioli with the fresh pasta dough. the filling is mushrooms sauteed in butter finished with madeira and grated parmesan cheese and topped with same and some added evoo.
kiss my gluten free buns 