Pierogies, Gnocchi ... and other good stuff
- Actually to be honest I, personally,
an not "much of a cook" at all. :)
The Pierogies I have had have been either at
ethnic festivals, restaurants or from the frozen
food isle and are usually potato & cheese
filled (with either cheddar cheese sauce
or with marinara sauce as a topping).
The ones I always have were `boiled' -- and
were always great but, now, it sounds to
me like the `fried' ones would be even better.
Have you ever got your mother-in-law to try
Gnocchi with a light Alfredo sauce and capers?
If not, this may be something she would
be willing to add when she makes gnocchi.
It's excellent! :)
Personally I am such a `must-have-my-carbs' type of person
that I could probably have both pierogies and gnocchi in
the same meal --- along with bread, rice, and stuffing. LOL
Dr. Atkins and that South Beach diet guy
would not appreciate my `love of carbs'.:D
(Although they may appreciate the fact that I have
at least always preferred the "complex carbs"
to the "fast" or "sugary" type of carbs)
Thanks again for sharing, Lynn.
Have a great day,
In Generation-Mixed@yahoogroups.com, wintyreeve@a... wrote:
I should forward the story of George Bridgetower
to Paul Harvey...that would get his name known :)
Thanks for sharing, this is interesting!
SO how do you cook your pierogies?
I like mine fried, when they are slightly crispy...
Now my mother-in-law like gnocchis, and she eats them plain with
nothing on them. Ugh! Gnocchis are so starchy when they are plain.
I prefer pierogies because it has just the
right texture, and flavor--must be the shape?
Happy Mixed Day (I celebrate mixed day everyday--grin!!)