CRAVINGS

Who can diet when you always have cravings?   Recently I had  a hankering for perogies and  found a recipe in a wonderful cookbook from REBAR, a vegetarian restaurant in Victoria, British Columbia, Canada.  Baked, boiled or fried they would be completely satisfying.

Roasted Yam Perogies                6 dozen 
2 1/2 lbs yams
1 1/2 tbsp. butter
1 1/2 large leeks, mostly whites, chopped
1/2  tsp salt
1/2 lb smoked gouda, shredded ( I used 4 oz muenster cheese and 4 oz. smoked swiss cheese)
1/4  cup chives, minced
1/4  tsp cracked pepper
1/4 tsp caraway seed, optional ( I didn't use)


Preparation

Filling can be prepared one day in advance. Preheat oven to 400 F. Scrub yams and pierce  with fork.  Place on baking pan with 1 cup  water and roast until very soft and puffy.  Cool to handling temperature, peel and mash or puree the flesh until smooth.
While yams roast heat butter in a skillet, add leeks and salt saute until lightly golden and caramelized. Combine leeks, mashed yams, grated cheese and chives. Season with cracked pepper, caraway (if using) more salt may be needed, depends on saltiness of cheese.  Refrigerate until ready to use.

Perogie Dough


4 cups unbleached flour
3/4 tsp. salt
4 egg yolks
1 cup boiling water
2 tbsp vegetable oil ( I used walnut oil)

Preparation


To make the dough, mix the flour and salt in a large bowl.  In a separate bowl place yolks and oil and gradually add boiling water ( not too quickly eggs will cook) and mix. Add  egg mixture to flour mixture and mix until a dough forms. Cover and let rest at room temperature  for 30 minutes. Divide the dough into quarters and roll it out 1/8 inch thick or less. Using a 3'' cutter cut circles out of dough. Place a good  tsp or more of filling in the centre of each circle and press edges firmly to seal . If dough is dry use your finger to moisten edges with water. For crimped edges use ends of a fork.


To Serve


Heat a large pot of salted water to boil.  Drop in perogies and cook until they begin to rise to surface. Remove with a slotted spoon, drain. Serve. These are also nice fried until they form a light crust. YUM!!


Roasted Garlic and Cilantro Sour Cream


1 cup sour cream
4 cloves roasted garlic
1  cup fresh cilantro
2 tsp lime juice
1/4 lime zested

Preparation

Place all ingredients in food processor and blend ( should still be able to see pieces of cilantro)