Wednesday, February 07, 2007

Pierogies and Broccoli

It's been a long time since I made pierogies and broccoli and since I'm all about revisiting old favorites right now this meal was at the top of the list.

I like to top my pierogies with bacon crumbles that I cook in a skillet to render the fat. That fat is then used to slowly caramelize the onions. Once the pierogies have been boiled they're tossed in the skillet with the onions. SP and I like a large dollop of sour cream with our pierogies.

To cook the broccoli I add the florets to a large pot with some chicken stock, cover it and allow the broccoli to steam in the stock. Once the florets are tender they're put in a bowl with some grated cheddar cheese and then I cover the bowl with tinfoil so the cheese can melt.

EDIT - Click here for a complete How-To for making this meal.
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1 comment:

  1. Wow those broccoli florets look so nice. The stems are way longer than I usually see around here, and IMO the stems are the best bit! Mmm. :)


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