Walnut Glory Cake. It involve nine, count 'em NINE, SEPARATED eggs. DH loves it. His mom would make it for his birthday. I've made it, but he does it better. So he has made it for Christmas and his own birthday. It is intimidating. It is also gloriously delicious, must be those nine separated eggs lol!

Patty_cakes, Yes! Perogies.

The problem is the only recipe I have (my grandmother's) includes helpful instructions like "a small green glass of milk", referring to a set she had. God knows how many oz that is and the glasses are many years gone ...

My family's had a dough that was dumpling like, boiled, then fried. Usually sharp cheese and mashed potato, or sauteed cabbage and mashed potato.I recall the dumpling "dough" had sour cream in it.

I have never been able to get them right.

I'm not a cook but I am a great baker. I'm known for my pies and believe the secret is ice water + a chilled bowl and of course not overworking the dough. I did come across this article and thought some would find it useful. Piecrust butter vs. shortening

That article was interesting! Thank you.

I don't have a bucket list, per se, but there aren't too many things that intimidate me in the kitchen. I find a good recipe and go for it. I've done pressure cooking, water bath canning, all kinds of baking and general cooking, including multiple ethnic cuisines. One thing I've always wanted to do was make a formal multiple course meal (think formal....6 or more courses) with a perfectly set formal table. That's really my bucket list.

I do enjoy cooking and try new things all the time. However, I lack the gene that allows me to make things look pretty. I simply lack any artistic ability. My food tastes GREAT! My plates....yeah....not pretty.

Oh and fresh pasta intimidates me but I will make it soon.....real soon! I get mad every time I see shows like Worst Cooks making fresh pasta....and I sit here intimidated. *sigh*

AnnT from the Cooking forum has a pictorial on her blog showing how to make perogies. I'm sure she'd be more than happy to offer additional assistance.

Perogies tutorial

Mom & Dad made pierogies once or twice as I recall, Mom saying how glad she was Dad did the rolling as there was a lot of it. Our favorites were potato and cheese (pot or farmer cheese they used to call it). Grandma made them with cabbage too, but we never liked them. After they're cooked, we would saute them up with sliced onions and serve with a dollop of sour cream. Hmmm...maybe I'll try them some time when I'm not watching my carbs!

Cindy Mac, thank you for taking the time to post the recipe along with the mouth is watering picture! It's not the recipe I need, since I have Grandma's/Mom's original one, but the confidence to actually DO it! Maybe i'll attempt it this winter. Mom never did round, but cut the rolled out dough into squares. When the 'noodle maker' came on the market, I bought her one, which did away with the rolling/cutting, but needed to go thru the machine 3 times to get the right thickness. Maybe it's not the confidence I lack, but the effort/amount of time it takes! But I know it's worth it! ;)

Oh no...not cheddar cheese in a pierogi!

I would love to try my hand at cheese making...esp fresh mozzarella.

According to cooks country, the secret to tender pie crust is vodka.

I was mesmerized by this chocolate raspberry ruffle cake that I once saw on Baking with Julia and I think it looks SO hard to make:

Alice Medrich makes chocolate raspberry ruffle cake.

Oh no...not cheddar cheese in a pierogi!

I've never eaten them, but from what I've read anything goes.

We don't have a family recipe for pierogies but they are a family favorite. We had two friends who used to make them for us-- unfortunately they've both died. I think the thing that is most daunting about making them is that number of steps-- they require a large work area and a whole day!

They used to make the potato & cheese, cabbage and potato, and prune.

I like mine baked and served with tomato soup-- never liked the traditional butter and onions.

Mimi, that cake is a show piece for sure!

I thought pierogies were scary to make until I made them. It wasn't so bad!

We bought this terrific brand from Costco and I hope they still carry them, because they are goooooooooood!

Funkyart-I tried to make chocolate curls for something and um, they didn't look like that cake at all ;(

Well, in my book, pieroges are pieroges. They aren't pot stickers or ravioli or other dumplings. So there is a limited number of fillings I'd call traditional. Of course you can stuff them however you like, but then they won't be "real" pieroges.

Here is a simple but authentic Indian recipe that is fairly 'easy' to make;

http://www.foodnetwork.com/recipes/aarti-sequeira/kheema-indian-ground-beef-with-peas-recipe.html

If you don't have the Garam Masala or don't want to make it just use the cumin and coriander. I serve mine on rice with plain yogurt. You can also make a yogurt with cucumber and onion as a condiment. A jarred chutney such as Major Grey's is also good with it.

My mom swears by vinegar for pie crust.

Thank you, Junco.. just last night I was looking for a few recipes. I am definitely going to try chana masala -- this looks like another easy one. I have garam masala so I should be good to go!

Also, the NYT tells me that if i make their naan, I'll never buy it again. I may need to give that a try too!

I sympathize with the pie crust thing -- my pales next to my mother's. I'm fine with the rest of baking and pastry making, although I avoid puff pastry. I've done it once before, but it's not something I am ready to tackle and perfect. I do want to make some Pasteis de Nata

Here's another Aarti recipe for Aloo Gobi - a bit fresher tasting with a bit more ginger than what you might find in a restaurant, but still great: Cauli and Taters

Here's a super simple channa masala recipe: Chow

I have no intention of trying to make puff pastry-- but i like to keep a box in the freezer.

I love aloo gobi and it is one of the recipes I am sure I can make work. We had a spicy fried potato dish at a Himalayan restaurant that I'd love to perfect. I have attempted it-- and they were good but they did not have the right flavor or texture. I suspect it is much more simple than I know.. the restaurant uses tumeric oil, cilantro and garlic-- not sure what else. I also suspect they deep fry the potatoes before tossing them with the spices. I pan fried them.

Uh oh, Polish descent and can't even spell perogie correctly..my bad. I think when I looked it up, wikpedia spelled it p-i-e-rogie.

Annie, Mom would have her grocery store order dry cottage cheese. It was impossible to find back then so I can imagine what it would be like now. We once tried small curd cottage cheese which we draianed first, but it was still too creamy. Maybe if it were refrigerated over night and not covered it could work. How does Farmer's cheese differ? Mom mixed the potatoes with sauteed onions. I loved the cabbage too! She would sautee it to a golden brown and add a little sugar~Dad called it sweet cabbage. She also made plain cottage cheese to which a little sugar was added, as wellas an egg to hold the cheese together~a few usually fell apart if the boil was too high. For myself, these 3 were the original Polish recipe, but had heard my Aunts talk about making them with other fillings. I wish I could make them as good as Mom.

I think you'd need to press the cottage cheese to get out more liquid...some pressing yields pot cheese, more pressing yields farmer cheese. As a substitute, I would think ricotta might work.

Speaking of sweet cabbage, we were buying our cabbage at the local farm this year and it is soooo sweet! I had people remarking on my cole slaw and we so enjoyed the haluski. Like sugar!

Wait ... A recipe called "Indian ground beef"? What?

we only ever had two kinds of perogies, either the cabbage or the potato… I'd heard tell of the prune… But ours were always savory. Why the questioning of cheddar cheese? Most of the commercially made perogies that I have seen are potato with (white) cheddar cheese.

None of the protein recipes that I've tried… Not that I've tried that many… Had the right kind of dough. That's the hard part.

Cindy, thanks for the link.

ps is that how you spell that, anne?I don't know if I've seen it spelled before. My mother-in-law has requested that with Thanksgiving dinner!

Here's a great recipe for an Indian comfort food, rajmah. This is basically Indian rice-n-beans. It's a very easy crockpot recipe and it's delicious over beans. One note: she uses kosher salt. If you're using regular iodized table salt, use less.

My bucket list recipe is buche de Noel. Have not found the time to attempt it!

What is Pierogi, peirogy, pierogi, pyrohy, pyrogy, or perogi?

Renovator girl, there is an old black-and-white video on YouTube of Julia Child making a Buche de Noel. I made it a few years ago for the holidays… Wish I could find the photo. The meringue mushrooms are so gorgeous and not very hard. I highly recommend it.

Cindy, do you mean what is the proper spelling? Or do you mean what are they? As to what they are, that link is pretty good . There's also a brand called Mrs. t's that usually in most supermarkets. It's in the freezer section. Those are a little doughy in my opinion. But essentially the outside of the pierogi (my spellcheck just did that!) is very similar to ravioli dough and the inside most often has potatoes and cheese in it. I like them sautéed in butter… The dough gets very crispy and golden that way and to me that's the highlight of a pierogi .

by the way I went to that link above, and in the comment section somebody recommended a contraption that helps you roll out the perogies. I actually ordered it ....I'll let you guys know how goes.

Chocolate macarons....

We buy ours frozen at the polish deli...they're pretty close to gramma's esp if you saute them with onions...then you taste the onions more than the pierogi.

It seems like sautéing w onions is the norm. We never did that. I love sautéed onions but you are right, it would overshadow them.

MtnRdRedux-- the Keema can of course be made with lamb if you prefer. But, not all Indians are vegetarian and not all meat eaters avoid beef. My original Indian cook book was An Invitation to Indian Cooking by Madhur Jaffrey and she explains all of this and many of her recipes call for lamb/beef or pork. The keema recipe I use at my house is from Craig Claiborne who I'm sure adapted his version for American cooks.

I don't necessarily need an easy indian recipe.. what I want is to get the flavors right. It's the toasting and spicing that I want to get right. Good point about a ground beef recipe, Mtn.. though I have seen a number of beef recipes! I know not all indians are Hindus but it is still surprising.All the indians I have known were vegetarians.

As for pierogies (the spelling I've always known), we've always had sharp cheddar. I believe there was also a sauerkraut version. I remember once a year or so the freezer would be full.

There are so many polish/ukraine recipes I never learned how to make. I have never made halupki or nut roll or khrustyky but I have fond memories of eating them-- especially the two sweets at Christmas time. I have an antique cast iron rosette maker from sweden (a gift) that I have promised I'll use this holiday season.

Junco,

of course… They have something like a billion and a half people so I'm sure there are some people who eat beef. It's just that, for example, I've never seen a beef dish on the menu at an Indian restaurant. So I just thought it was kind of odd. I'm not sure if I would find something off putting about Indian flavors with beef ...Since I've never had that. Interesting.

Cindy, do you mean what is the proper spelling? Or do you mean what are they?

Neither. That's a line from the linked article.

Mrs Ts pierogies are doughy.. a pierogi dough has a bit of a bite/chew and is a bit richer than ravioli. My mother says there is a brand they carry at the dollar store that is much better than Mrs Ts. I haven't tried them. I prefer getting the fresh ones when they are available.

My parents eat them the traditional way-- boiled and then sauteed in butter and onions. I just find them too rich in the butter.

I'd never thought of them for Thanksgiving but I think they'd pair well with turkey. We have another Thanksgiving tradition of creamed pearl onions. I think they must be polish, ukraine or swedish but I am not sure. I always stuck my nose up as a kid but I love them as an adult.. though I can eat only a very small portion due to my lactose intolerance. :(

I have had ground beef inside samosas and it was fine with the indian spices.. never had lamb or goat. Only chicken and shrimp. I don't really care for shrimp in indian dishes (or thai). I most appreciate vegetables and legumes with the indian spices. chickpeas, lentils, peas, potatoes, cauliflower and spinach.

Oh krustchiki! Haven't made it in years. It takes a long time...lots of deep frying, but they are so delish and light. My Hungarian gramma used to make them all the time for the family picnics. I don't think I have the wavy cutter any more that she used to use to cut the dough....I'd have to dig around.

Halupki...we call golumpki...also another standard at our picnics, but it was such a pain to make. So now I make golumpki soup...same ingredients but just put them in a soup instead. Same great flavor without all the fuss.

Sauteed onions do not overshadow pierogies, in fact, onions get sweet as they cook and the flavor permeates the butter they cook in, making a delicious sauce.

That's the authentic Polish way to eat them anyhow.

On my list to make are cheese soufflé and creme brûlée.

I worry about timing it right on the soufflé and using a torch for the brûlée. I've read/heard that putting it under a broiler is asking for trouble and that the little culinary torches don't work well. Better to get a real one - and that intimidates me. I fear flames ;-/

I will share my great baking feat from last winter. It's Dorie Greenspan's Grapefruit Tart from Baking Chez Moi (borrowed from the library) and it wasn't so much the technique but all the steps for the layers that was daunting. It took the better part of a day to make - what with all the hours of this & that to cool between steps. It was hands down the best tart I've ever had. But I told DH to enjoy it because I might not make it again.

My finished tart

A luscious slice (would love one now!)

Annie, I've always made the stuffed cabbage soup also (and for the same reason). I actually prefer the flavor of the soup!

My bf's mother was a polish/hungarian jew, My father's mother was ukranian and his dad was swedish. My mother is scots-irish but her parents grew up in a very russian/ukranian/polish area of PA and her two best friends were polish. So many beloved eastern european food traditions!

Fortunately, I decided awhile ago to conquer making golabki. Now, it's very easy for me and the smell of the stuffed cabbage braising is positively ambrosial to me!

Chrusciki, not so much.

amck.. that tart looks delicious. A Dorie Greenspan recipe is one I'd invest the time in.

My nephew asked me to make pumpkin creme brulee for a party we had a week ago. He's 25 and is pretty severely learning disabled but he loves cooking. He doesn't have a long attention span but he does pretty well if it is something that has a lot of "active" steps (vs sit and wait steps). I didnt make the creme brulee for the party-- but I promised him we'd make one soon. I will get the torch from the restaurant supply store (there's one just 5 min from my house!). I am pretty much of a purist.. I like regular old creme brulee .. but I've also had a coffee creme brulee that was divine! Not sure about pumpkin. I may try to sway him!

The church my parents attended published a cookbook one Christmas with mostly Chechoslovakian and Polish recipes, and Perogis were spelled with an 'o'. I still use it for a variety of cookies I bake at Christmas that are probably not easily found these days~Ice Box cookies anyone?

Nope, the onions do not overshadow the flavor, but Mom only added them to the potatoes. She sauteed(slightly)the perogis in butter which was first browned, then added. Mrs. T's just don't do it. I did find them handmade in a small market, but they were still too doughy. Maybe it's the freezing? There were never any leftovers at our house to freeze, so wouldn't know if freezing would compromise the texture of the dough.

And I do remember Halupki, but not in soup. I make them but call them pigs-in-the-blanket. My best friend's dad, also Chech heritage, would make them and add to soup, and she said it was to 'strech it out for a few days'. lol So annie, do you just add the 'lone' ingredients~cabbage, ground beef, rice~to tomato sauce? And what is Krustchiti? Maybe I knew it by a different name. There's also a 'sour gravy' dish that my sis makes using pork chops. Ring any bells?

Mimipadv, is that cabbage and noodles? That I do make!

And speaking of pie crust, mine is a joke! I buy Marie Calendar's, frozen. ;)

Annie's photo above is khrustyky/krustiki.

When i make the soup, i just use all the ingredients-- but no tomato sauce. Rice, Ground Beef, Cabbage, whole tomatoes (crushed in my hand) and tomato juice.

I remember a pork dish with a vinegar sauce-- could that be it, Patty? After we have our traditional pork loin/sauerkraut dinner for New Year's Day, we freeze the pork with the sauerkraut. This is perhaps the most important meal of the year. Dad expects *everyone* to attend.. and you must take at least a small bite of both the pork and the sauerkraut!

Mimipadv, is that cabbage and noodles? That I do make!

********

Golabki is stuffed cabbage, spelled a lot of different ways and made a bit differently depending on origin (sour, not sour). I call cabbage and noodles halushki, and although my family never made it, I did pick it up from visiting Pittsburgh.

It's such a great way to use up leftover cabbage.

Annie, your Polish cookies are magnificent!

Mimi, those are just a pic off the web...I haven't made them in a couple of decades. But even the picture brings back fond memories. Dough is full of egg yolk...we used to freeze the whites to use as meringue.

I do make halushki...just saute up cabbage and onion. I like to throw in some caraway seeds for more flavor...makes a great side for pork of any kind. DH's family would mix it with egg noodles and sprinkle cinnamon and sugar on it for supper.

For golumpki soup, I saute up bacon and onion in a pan with a bit of garlic, then brown up some cut up pork. Add beef stock, cooked rice, diced canned tomatoes and chopped cabbage. Our secret ingredient is dill...not stuffed cabbage without it. Cook it up until the cabbage is tender and it tastes just like the real thing.

Funkyart, I made a pumpkin creme brulee. I remember it as a big undertaking that put me off from making creme brulee for years. Mistake. It's really an easy, rewarding and impressive dessert. So, my word of advise? Don't try to cook fresh pumpkin for your first effort. Use the canned the recipe probably calls. If you insist on going with fresh, cook some up on another day and have it ready in the fridge or freezer (we now cook pumpkin once or twice all year and use it for cooking, baking and puppy treats). Then making the creme brulee will be simple. It does need time to chill to be served traditionally, but it will still taste good if you can't wait and eat it warm.