Pioneer Woman Peach Crisp

INGREDIENTS

PEACHES
5-6 c whole fresh peaches, sliced, peeled
1/2 whole Lemon
2 tbsp Maple Syrup

CRISP
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)

TOPPING
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup
5 TBSP maple syrup

DIRECTIONS:

  1. Mix peach ingredients. Place in bottom of brownie pan.
  2. Mix crisp ingredients. Place on top of peaches.
  3. Bake 350 F for 15 min with aluminum foil on it, then 20-30 min with no aluminum foil on it.
  4. Mix topping in kitchenaid on high.
  5. Serve crisp with topping.
  6. Enjoy!

NOTE: if no whipping cream, tastes great with vanilla ice cream.

NOTE2: 1/2 lemon is too much. I think ,maybe the Pioneer woman does not buy lemons at Costco. Too much lemon made the peaches not cook through in the allotted time.

NOTE3: The crisp topping from the Apple Crisp is better than this. But the peach filling is better than the apple one (for the peaches at least).

NOTE4: Next time add almond flour to the crisp topping.

NOTE5: Turned out well, but no one really liked this. The topping needs oatmeal. Tried oatmeal and almond flour as a variation – it did not get crisp at all. The soggy oatmeal was a loser. NOTE3 is really where it’s at. Make this filling and add the NOTE3 topping. Pure win. You’re welcome.

Pierogies (Quartered Recipe)

Read more at: http://www.foodnetwork.com/recipes/potato-and-cheese-pan-fried-pierogi-recipe.html?oc=linkback

Original recipe used FOUR POUNDS of flour and made – what?! – eight to ten servings?! Looks wrong. Plus, I don’t want four pounds of pierogies. I don’t run a polish restaurant. Here’s a whittled down recipe.

Ingredients
Pierogi Dough:
1 pound all-purpose flour
1 tsp olive oil
1 large eggs
1/4 teaspoon kosher salt
3/4 cups warm water (110 degrees F)
Nonstick cooking spray
Mashed Potato Filling:
1/2 pound red potatoes
Kosher salt
1/4 stick butter
1 ounce cream cheese
1 ounce sour cream
1/2 tsp granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 pound soft European farmer’s cheese
Milk to thin, if necessary
Nonstick cooking spray
To Serve:
1 ounce olive oil
1/4 medium yellow onion, julienned and sauteed
Sour cream
1/4 ounce clarified butter
1/2 teaspoon chopped fresh parsley

Directions
For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 1/2 cup warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.

Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.

Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that’s ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.

Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.

For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with some kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer’s cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.

Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn’t stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren’t smooth or completely sealed. Repeat. Place on the prepared baking sheet.

In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.

To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy of Pauly Fohrenkamm, Nye’s Polonaise Room

Read more at: http://www.foodnetwork.com/recipes/potato-and-cheese-pan-fried-pierogi-recipe.html?oc=linkback

Pierogi (This is the original recipe)

Read more at: http://www.foodnetwork.com/recipes/potato-and-cheese-pan-fried-pierogi-recipe.html?oc=linkback

Ingredients
Pierogi Dough:
4 pounds all-purpose flour
1 tablespoon olive oil
2 large eggs
1 teaspoon kosher salt
3 1/2 cups warm water (110 degrees F)
Nonstick cooking spray
Mashed Potato Filling:
2 pounds red potatoes
Kosher salt
1 stick butter
4 ounces cream cheese
3 ounces sour cream
1 tablespoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 pound soft European farmer’s cheese
Milk to thin, if necessary
Nonstick cooking spray
To Serve:
4 ounces olive oil
1 medium yellow onion, julienned and sauteed
Sour cream
1 ounce clarified butter
1 teaspoon chopped fresh parsley

Directions
For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.

Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.

Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that’s ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.

Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.

For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer’s cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.

Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn’t stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren’t smooth or completely sealed. Repeat. Place on the prepared baking sheet.

In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.

To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy of Pauly Fohrenkamm, Nye’s Polonaise Room

Read more at: http://www.foodnetwork.com/recipes/potato-and-cheese-pan-fried-pierogi-recipe.html?oc=linkback

Diner Pita Bread

From the Guy Fieri show

Restaurant used a pita machine, which is called a ssage, and looks like an upside down wok.

Dough:

all purpose flour

sugar

salt

cold water

Directions:

Mix flour, salt and sugar. Rub with fingers.

Add cold water, make very wet dough.

Let rest 20 min.

Then:

Corn meal and all purpose flour mixture.

Roll small 1 in pieces of dough (lua). Roll in mixture.

Add liberal amount of mixture to roll our thin.

Cook on ssage. One side only.

Enjoy with hummus.