Pierogies, Salad and Cherry Vinaigrette

Pierogies & Salad with Balsamic Cherry Vinaigrette

I had some leftover chicken stock from soup and I heated it up and cooked the pierogies in it. While the pierogies cooked, I made a simple salad with some cranberry beans I boiled and drained and cooled in the fridge earlier. I tore up some lettuce, tossed thinly sliced red onion and red cabbage in the mix with some cherry vinaigrette on top. I served the pierogies on the side with salt, pepper, dry dill weed and a dollop of sour cream

 

Pierogies with Bacon and Brussel Sprouts

Brussels Sprouts, Pierogies and BaconI

As with many of my concoctions, I had no idea what I was going to end up making when I started. I put 2 slices of bacon in a pan to fry up. I added half an onion and cooked until the onion was transaprent. I added 1 tomato chopped into small pieces. I was still dithering between making pierogies or wilted lettuce and all of a sudden I remembered I had some brussels sprouts and decided to sort of make both – though not with lettuce, of course.

I trimmed the ends of 6 brussel sprouts and cut them into small pieces and sprinkled over the bacon, onions and tomatoes. Then I placed 4 pierogies on top and put a lid on, trusting that the steam from the sprouts and tomato liquids would cook the pierogies and saturate them with flavor – and they did. I took the lid off and stirred a few times, but was careful not to let the pierogies touch the bottom of the pan as I was sure they would stick. It worked beautifully, the pierogies were nice and tender and thoroughly cooked and had absorbed the wonderful flavors from the bacon, onions, tomatoes and brussel sprouts. Before serving, I squeezed on half a lemon and added some salt and pepper.

Cider-Braised Endive, Pierogies and Waldorf Salad

Cider-Braised Endive, Pierogies and Waldorf Salad

In a sauce, I melted 1 TBSP of butter, added 1 tsp of sugar and a little salt and swirled it around. I cut one endive in half and put the flat side down in the butter and left it on medium heat until it began to brown and began pitting a dozen cherries. After five minutes, I turned the endive over to brown the rounded side for three minutes. (Time to start the pierogies) Turning it back to flat side down, I tossed in the cherries and 1/3 cup of apple-cider vinegar. I let this simmer for about 12-15 minutes. This has a lovely sweet-sour flavor that is irresistible.

To start, I chopped up a slice of bacon into 1/2 pieces and tossed it in a skillet with 1 TBSP of melted butter on medium heat. I added about 1/4 of onion sliced pole to pole thinly, separating the slices so they can caramelize. I added the three pierogies and put a lid on the skillet. After 10 minutes, I turned the piergies and let them finish cooking. I used the lemon from the salad and squeezed a little more juice out to give it a bright freshness to complement the caramelized onions and the savory comfort flavor of the pierogies.

While these were finishing up, I sliced apple, added red flame grapes in an equal amount and tossed in a few pecans and mixed together. I added 1/4 cup of mayo and squeezed a fresh lemon over it and mixed well. I cut up a few leaves of romaine as a bed and served on top, mixing it in as I ate the salad. This makes 4 servings and by added the lettuce when you serve, it stays fresh longer.