2019-09-01_Louisiana_Cookin

89 louisianacookin.com

SWEETSWEETPOTATOPOTATOPIEROGPIEROGIESES

WWITH BRAISED GREENSTHBRAISEDGREENS
MAKES ABOUT 6 SERVINGS
Recipe courtesy of Chef Sue Zemanick,
Zasu, New Orleans

This recipe is a Southern, seasonal play
on traditional pierogies.

⅓ cup plus 2 tablespoons unsalted
butter, divided
⅓ cup hot water
2¾ cups all-purpose fl our
2 tablespoons plus 1½ teaspoons
kosher salt, divided
2 large eggs, lightly beaten
2 tablespoons heavy whipping
cream
¼ teaspoon ground black pepper
1 sweet potato, baked and peeled
½ Idaho potato, baked and peeled
¼ cup clarifi ed butter
Braised Greens (recipe follows)
Spicy Crème Fraîche (recipe follows)
Garnish: pickled banana peppers

1. In a small saucepan, heat ⅓ cup
   butter and ⅓ cup hot water over
   medium-low heat until butter is
   melted. Remove from heat; set aside.


2. In a large bowl, stir together fl our
   and 1 teaspoon salt. Make a well in
   center of fl our mixture. Place eggs
   in center of well. Pour in butter
   mixture. Using a fork, slowly pull fl our
   mixture into well until a soft dough
   is formed. (Do not overwork dough.)
   Shape dough into a disk. Wrap dough
   in plastic wrap, and refrigerate for at
   least 1 hour.


3. In a medium saucepan, heat cream,
   ½ teaspoon salt, black pepper, and
   remaining 2 tablespoons butter over
   medium-low heat until butter is

meltedandcreamis hot.Mashorrice

potatoesintocreammixture.Remove

fromheat;letcool.

4.Bringa largestockpotofwaterand

remaining2 tablespoonssalttoa boil

overmedium-highheat.

5.Ona lightlyflouredsurface,rollhalf

ofpierogidoughtothethicknessofa

nickel.Usinga 3-inchroundcutter,

cutdough.Place1 teaspoonpotato

fillingon1 round.Usingyourfingeror

a pastrybrush,moistenhalfofround

withwater.Pinchendstogetherto

seal.Repeatwithremainingpierogi

doughandremainingfilling.

6.Workinginbatches,carefullydrop

pierogiesintoboilingwater;cookfor

3 to4 minutes.Removefromwater,

andplaceonanoiledsheetpan.Let

cool.*

7.Ina largenonsticksaucepan,heat

clarifiedbutterovermediumheat.

Placea singlelayerofpierogiesin

pan;cookuntilbrownedonbothsides.

Repeatwithremainingpierogies.

ServewithBraisedGreensandSpicy

CrèmeFraîche.Garnishwithbanana

peppers,if desired.

*Atthispoint,thepierogiescan

befrozenona sheetpanandthen

transferredtoa heavy-dutyresealable

plasticbag.Thawandproceedwith

recipe.

BBRAISEDRAISED GGREENSREENS

MAKES ABOUT 6 SERVINGS

¼ cup small diced slab bacon

2 tablespoons unsalted butter

½ yellow onion, sliced

1 shallot, sliced

3 cloves garlic, sliced

1 teaspoon fresh thyme leaves,

chopped

1 bunch mustard greens, stemmed,

cut, and washed

1 bunch collard greens, stemmed,

cut, and washed

1 (12-ounce) can Abita amber beer

¼ cup cane vinegar

¼ cup apple cider vinegar

2 tablespoons fi rmly packed dark

brown sugar

2 tablespoons Crystal Hot Sauce

1 tablespoon cane syrup

1 tablespoon honey

2 bay leaves

Kosher salt and ground black pepper,

to taste

1. In a medium heavy-bottomed
   stockpot, cook bacon over medium
   heat until crisp. Add butter, onion,
   shallot, garlic, and thyme; cook until
   vegetables are softened. Stir in greens
   and all remaining ingredients. Reduce
   heat to low. Cover and cook for at
   least 1 hour, stirring occasionally. If
   greens start to look dry, add some
   water so they don’t burn. Remove bay
   leaves.Servewarm.

SSPICYPICY CCRÈMERÈME FFRAÎCHERAÎCHE

MAKES ABOUT 1 CUP

½ cup crème fraîche*

2 tablespoons Crystal Hot Sauce

Pinch kosher salt

Pinch ground black pepper

1. In a small bowl, combine all
   ingredients. Refrigerate until ready
   to use.
   

*Sour cream can be used instead.