.Recipes of the week.

Yes, that's right. Not "recipe" {singular} but recipes {plural}. It's been a warm sunny lovely weekend and is supposed to be the same this coming weekend but today-Wednesday it's supposed to be cooler with some summer showers. I'm actually totally fine with that. I love rain any time of year but a nice cleansing summer shower is very pleasing to me.
Also, it gives me a chance to indulge in some comfort food that the warm summer sun usually makes too unbearable to consume.
I love Polish food. It's delicious and so comforting to me. Im totally taking advantage of the temporary cool down to indulge and since it's been a while since I shared a savory recipe I thought I would make up for it with a whole meal of recipes. One of my very favorite places to stuff my face is Portland's Taste of Poland food cart which is a slice of heaven on Earth. These recipes aren't theirs {they aren't parting with their recipes} but they're all items from their menu and pretty darn good.
I know that most of the country is suffering in sweltering weather right now {suckas} so warm heavy food probably sounds super unappetizing - go ahead and save these and give them a try when your neck of the woods {or prairie, or desert, or whatever your climate happens to include} cools down!

Bitki {chicken meatballs}
Ingredients:
16oz ground chicken
2 eggs separated
3 tablespoons butter
7oz mushrooms, diced
1 1/4 cup bread crumbs
1/2 teaspoon nutmeg
salt & pepper to taste
3 tablespoons flour
4 tablespoons vegetable oil

Directions:
1. Melt the butter in a saute pan and cook mushrooms until soft & most of the juices have cooked off. Let mushrooms cool.

2. In a large bowl mix together chicken, egg yolks, bread crumbs, nutmeg, salt & pepper. Add to mushroom mixture.

3. Using a hand mixer, beat the egg whites until stiff. Stir half of the egg whites into the meat mixture. once incorporated fold in the other half of the egg whites.

4. With clean hands shape the meat into balls then dip into flour for a good coating.

5. Cook in frying pan over medium high heat {adjust as needed to keep oil hot but not smoking} until golden brown and cooked through {you may need to add more oil as you go - but not too much}.

Mizeria {Cucumber & sour cream "salad"}
Ingredients:
3 medium cucumbers, peeled and thinly sliced
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 cup sour cream
1 tablespoon cider vinegar
1 tablespoon fresh dill

Directions:
1. Place cucumbers in a medium bowl & add salt. Mix lightly until salt adheres evenly to the cucumbers.

2. Cover and refrigerate for one hour.

3. Drain juice from limp cucumbers.

4. In a small bowl, combine the remainder of the ingredients.

5. Add to cucumbers, mixing gently.

6. Cover and refrigerate until ready to serve.

Pierogi {potato & cheese dumplings}
Ingredients:
Dough -
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces

Filling -
5 large red potatoes
1 large yellow onion, finely chopped
6oz grated cheddar cheese
salt & pepper to taste

Finishing touch -
butter
1 thinly sliced onion

Directions:
Dough -
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Filling -
Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. Let cool then form into 1 inch balls.

To assemble -
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute sliced onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a bitki & mizeria for a hearty yummy meal!