Ciao Aug/Sep 2019 Ciao_Aug-Sep2019_Digital | Page 16

inthekitchen Perogy Bowl Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl. INGREDIENTS Sweet Potato Perogies 4 cups all-purpose flour 2 Tbsp salt 1 1/2 cups warm water 4 lbs sweet potato, peeled 1 large onion, diced and fried 1/2 lb goat cheese 1 tsp salt 1 tsp sugar Dill Sour Cream 2 cups sour cream 2 Tbsp fresh dill, chopped 1 1/2 tsp lemon juice pinch of salt and pepper 14 ciao! /aug/sep / two thousand nineteen Roasted Beets 4 large beets METHOD Sweet Potato Perogies 1. Mix flour and salt, then add warm water. Mix with hands until mixture stays together. 2. Place on a floured surface and knead until smooth. Divide into 4 pieces, and place into a container to rest. 3. To make filling, boil sweet potatoes until soft. While hot, mix in onion, goat cheese, salt and sugar. Set aside. 5. Place rested dough on floured surface, dusting both sides. Roll out until 1/4” thick, then use a glass to cut out circles. 6. Place filling in circles and fold over, pinching the perogy closed. 7. Bring large pot of water to a soft boil, then add perogies, cooking until they float to the top. Dill Sour Cream 1. Combine all ingredients. Roasted Beets 1. Wrap beets individually in tin foil, then place on a sheet pan. Bake at 350°F for 20 mins (or longer depending on size). 2. Unwrap beets and peel. Cut beets into wedges, then set aside. ASSEMBLY 1. Separate perogies and beets into 6 bowls, garnishing with spinach and more goat cheese. Serve with dill sour cream. Yield 6 servings