GRILLED PIEROGIES AND KIELBASA RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
- Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
- Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
- Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.
Nutrition Facts : Calories 580, FatContent 36 grams, SaturatedFatContent 10 grams, CholesterolContent 89 milligrams, SodiumContent 1950 milligrams, CarbohydrateContent 43 grams, FiberContent 3 grams, ProteinContent 23 grams
POTATO KUGEL RECIPE - NYT COOKING
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you’ll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Total Time 2 hours 30 minutes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 10 grams, CarbohydrateContent 36 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 502 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
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