Friday, November 27, 2009

Monday, November 16, 2009

Thursday, November 12, 2009

~*** pierogi dough ***recipe 2~

pierogi dough recipe

3 quarts all purpose flour
1 1/2 lbs. sour cream
3/4 lbs. butter
6 eggs
2 tbls. salt

mix ingredients together, do not over mix
form into a ball and knead 2-4 min.
let rest 1/2 hour
roll out dough to 1/8" thick
punch out, fill and seal
blanch, shock and toss with oil and reserve for service
sear in hot oiled pan till golden brown on both sides

Saturday, November 7, 2009

~pierogi dough recipe~

~pierogi dough recipe~

3 cup flour ap
1/2 tsp salt
1/4 cup sour cream
1 egg
1 cup water

extra flour for kneading

mix all ingredients together and knead for 4-5 minutes
wrap dough and let rest in refrigerator for 30 min. to 1 hr.
roll dough out and cut circles
stuff with filling and seal
blanch, dry and saute

Sunday, November 1, 2009

~celsius fahrenheit conversion~

celsius = 5/9(.55555555)x(f-32)

fahrenheit=9/5(1.8)x celsius+32

~chateau talbot saint julien 1995~

gran cru classe
chateau talbot
saint julien
product of france