"Thank you for watching & supporting our channel" - are you kidding - y'all are the absolute best on RU-vid - absolute best!! Thank y'all for creating these!! 🥰
🙋🏻♀️ hello hello simple living Alaska 😍😍 i have made Latkes 👌🏻👌🏻 enjoying so much.. Im going to make all your 5 potato dishes one by one 😘😘👌🏻👌🏻👌🏻i love potato 🥔🥔🥔 thank you so much.. Take care.. Love n kisses from India , Mumbai...
Hi, italian here! I want to give you guys a little tips on your gnocchi recipe: we usally try to use as little flour as possible while making them so they stay nice and soft after cooking. For 1 kg of potatoes 1 egg is enough, and try to stay under 300 gr of flour. They should be very soft and a little bit sticky still. Dust flour over them to prevent stcking to the counter top or to each other. Also, if you want to try, sometimes we mix potetoes and pumpkin, they are a little bit sweeter and they go nicley with game meat (we eat them with boar ragù, a type of sauce made with minced boar meat, carrot, celery, onion minced very small, nutmeg and laurel, you could try using moose instead). You need a very firm type of pumpkin with a small amount of moisture (we use a variety called delica if you want to find the seeds), we bake them in the oven until soft and then we mix them with the riced potatoes before adding egg and flour. The quantity are 500 gr of cooked pumpkin flesh (or pulp?), 350 gr of potatoes, 150 gr of flour and 1 egg. I love your videos, i come from a small rural village in italy but for work i moved in one of our biggest city, Milan, and i really miss the country. Watching your adventures in Alaska remind me of my home c:
I am Polish and grew up with perogies at Christmastime for all of my 58 years. My mother still makes them from scratch. You did a great job for your first time! Just a hint for next time; Fry some onions in butter and add the perogies to that pan. Delicious! Also, you can freeze them before cooking and just boil up how ever many you want to eat for that meal. We top with sauerkraut or sour cream. You can also make the filling from mushrooms, sauerkraut, or ground meat. But the best are the potato cheese.
And cottage cheese is a great filling for pierogies. in Ukraine we do it both sweet and salted. And for sweet options there are berries, tart cherries - my favorite.
I am Polish too,and I ve never seen anyone eating this type of pierogi with sourkraur in Poland, it's always with sour cream:)I will definitely give it a try,I always freeze them cooked already, much easier if you going to fry them on a pan .
I'm polish and I've never seen people eat pierogi's with sauerkraut eaither. But I have to give them a try since I'm a huge sauerkraut fan. I always eat them with sauteed onions with butter. Some weirdos eat them with sour cream (I guess it's eastern Poland and Warsaw thing, I'm from west and all people I know eat them like me).
Hubs is Polish. It's a must have dish for Christmas and Thanksgiving. I had to learn to make them for him and our kiddos from his gramma. I top mine with caramelized onions and sauerkraut. Hubs prefers his with sour cream and onions. I use dry curd cottage cheese and potato filling per his family recipes. Yummmmmm
I think alot of people sound like they would be interested in you guys putting together "A simple living Alaska Cookbook." I can honestly say I think that would be a hit. I am inevitably hungry after your videos and try to repeat some of your cooking techniques. So darn delicious and love your faces when you try your own food...priceless.
I have an Amish cookbook and the potatoes bread recipe is in there, might vary a bit, but still same ingredients. Once again my husband got hungry watching your video and said "I changed my mind we are putting in a garden this year." Maybe I will get some raised beds. Thanks guys!
My husband and I loved it when Eric picked up his potato out of the woodstove and said "hot potato"!!! Y'all are so cute and comical.Thanks for doing your videos.
I would love you guys to try a Dutch staple dish for winters, those are Stamppot and Hutspot. Stamppot is potatoes with kale, garlic, onion mashed together and a sausage on the side with gravy if liked. Hutspot is potatoes with carrot and onion (can add in more veggies) and on the side sausage. Can be done with gravy as well. Really easy to make, warms and fills you up! Also happy new year!
Here in New Zealand we have a traditional bread that we make called Rēwena (ree-win-na) This is a bread made from a potato yeast bug. Some families have Rēwena bugs passed down in the family for years but you can make or start your own. The bug is kept just like your current bug you have just keep feeding it sugar and flour and sit it on the bench or store in a jar in the fridge (if not in use). The flavour develops over time and gets better with every loaf. Ingredients: Rēwena bug * 1 medium sized potato sliced * 2-3 cups water * 2 cups flour * 1 tsp sugar * lukewarm water, on hand Rēwena bread * 5 cups flour * 6 tbsp sugar * 1 tsp salt * Rēwena bug, approx 500g * 350mls water Method Rēwena bug 1. Cook the potato in the water. Once cooked, set the pot aside until the water is luke warm, then mash the potato with the sugar and plain flour. Continue mixing until a gluey texture forms. Transfer the mixture into a large glass jar and cover. Leave in a warm place until the mixture forms bubbles and doubles in size. Rēwena bread 1. Once the bug is ready, combine the first lot of flour, sugar and salt into a large mixing bowl, and make a well in the centre of the bowl and add the bug. 2. Add water to the mixture in two lots, combining the water thoroughly with the mixture each time. 3. Turn the dough onto a flour dusted bench, and gently knead the dough for no more than 10 minutes. 4. Place the dough into a greased bowl, cover and leave in a warm place to prove (Generally 2-3 hours). 5. Remove the dough from the bowl, and punch the dough to remove any air bubbles, then gently knead for a further 2 minutes. 6. Cut the dough in half and place into two greased loaf tins. 7. Cover and allow to prove for a second time(Generally takes 45 minutes to 1 ½ hours). 8. Once the doughs double their sizes, make huge cuts across the top of the bread, and place into a preheated oven at 180 degrees, and bake the bread for approximately 35-45 minutes. 9. Allow the bread to cool before slicing. Note: If you would like to start/grow a Rēwena bug to keep, double the ‘Rēwena bug’ section of this recipe and when it says add the bug in the method above you would first split the in two and combine half with 1 tsp sugar and 2 cups flour, mix in a little water to form a wet dough, you would leave this in a warm place if you plan on using or feeding it again the next day or you could place it in the back of the fridge for long term storage (Bring to room temp to feed and feed every so often/make a load to sustain the bug and better develop the flavours).
Also going to try this and give the potato yeast to my son (with your recipe) He loves different foods from all cultures....as does his 10 year old son!
Me, seeing the title of this video: "The only thing that could make this video more tailor-made for me would be making bread to go along with the potatoes." Eric, less than 30 seconds into the video: "We're going to make potato bread." A+++ quality content
I just watched a video where a woman was making freezer meals, in preparation of her 4th child. She made a huge batch of mashed potatoes with lots butter and cream cheese. She then used an ice cream scoop and scooped out mounds onto a lined cookie sheet, and froze them. After a quick freeze, she placed them into ziplock bags, to later pull out and place on Shepard's pie, or whatever they need them for. If you have a lot of potatoes, and they may be going bad, that's not a bad idea. Or even freeze the shredded potatoes, for future use. This was a great video! I could watch you cook all day!
They taste like pierogi! Nothing else compares to them! We make potato cheddar, mushroom, mushroom/sauerkraut, and farmer’s cheese for Christmas Eve. In the summer, my grandmother made them filled with blueberries served with sweetened sour cream. I have had them filled with meat and plums but my favorite are mushroom/kraut.
Potatoes were unknown in France until 1618. When an explorer suggested them, people didn't want them. They weren't very good, a bit bitter. They fed them to the animals. Especially pigs. Then later there was a famine, an agronomist improved the plant, its taste became what we know today, but people still didn't dare. So Monsieur Parmentier, the agronomist, had his fields guarded by soldiers who were neither very strict nor very serious. People came to steal them, then tried to cook them, and miraculously, the potato became France's favorite tuber. Pommes dauphines, pommes noisette, frites, gratins dauphinois, there are hundreds of potato-based recipes 🥔 . You're very lucky to have so many different, beautiful varieties. Bravo pour tout vos plats, ils donnent très envie. Greetings from France 🇫🇷
Due to my Norwegian heritage, Lefsa is my favorite way to prepare a potato. Chilling the dough helps with cooking. Serve with a little cinnamon and honey.
Hi. There are many different sorts of 'potato flatbreads' here in Norway. It's an old food tradition, which most people could afford to make. You can make the traditional ''potato cake'', with potatoes, flour, sourcreme and salt. Or the 'lompe', with potatoes, wheat flour, rye flour and salt. Both of those are like tortillas in size. You can also make the traditional 'lefse', with potatoes, sour cream, cream, salt, and wheat flour to bake them out. They are bigger, but still flat as a tortilla. They all taste really good, both with sweet and savory food. 'Lompe' is often used instead of bread in a hot-dog. It's not very hard to make. You can freeze them. What they all have in common, is that the dough is like a dense pasta dough in consistancy, and you bake them in a dry skillet, on both sides. :)
On the pierogis, You do not need to use that much dough per dumpling. You can get them really thin flat and they'll still be fine. Best way to maximize the pierogis per batch is to do the snake technique that Ariel did for the gnochi, and then flatten those out and put the filling in. You can get up to a hundred per batch, easily.
Was also known as depression bread. My grandmas made it a lot when I was growing up. Only thing is my grandmas used potato water and a little bit of potatoes and skipped the sugar but used molasses or maple syrup.
I love that potato ricer, I also use mine to squeeze extra moisture out of frozen spinach when making spinach dip . Best thing I’ve ever tried and it gets almost all of the moisture out .
I’d totally buy your cook book! I’ve made a few of your day to day recipes and I’m really inspired by your way of cooking, especially the way to use up what you have, and being creative with it!
In Kamchatka Peninsular, Russia, the last meal is called VARENIKI. It is very famous in most families. We usually cook them without frying and add butter. Thank you for this video. Kamchatka and Alaska are similar not only with tons of snow but in meals too)))
Purple Gnocchi is awesome!!! I’m always looking for different components for our family rainbow dinners (eat every color of the rainbow in one meal) and I love this idea! We use our potato peels for making crunchy snacks. Toss them with herbs and seasonings of your choice and bake them till they’re crispy. I use my ricer for making spaetzle, we toss dill and whole grain mustard into the batter (totally untraditional) but really yummy.
"Hot potato" and "I'm not really that grate at this." You both are a joy to watch! Excellent cooking video, thank you for continuing to share your lives with us. God bless!
😂 Best ending yet! You guys suffering from a little cabin fever? Goofballs! Always love your content. You have so much variety. I'm always learning new things, right along side of you. Thanks
I LOVE THE POTATO JOKES AT THE END! I hope everyone sticks around til the end of your videos, or they're really missing out on some giggles. Much love from the Midwest US 💖
Quick tip: Aluminum foil...you face the non-shiny side out so it absorbs heat and the reflective side in so it reflects the heat back to what you're baking. You two have inspired me to get a wood stove in my zone 4 home. Never had one before. Husband has and said it's terrible to wakeup and have to relight a dead stove, but we'd use it to supplement our furnace. You've also given me gardening hope for items I've never tried growing before.
@@threemooseketeersalaska3614 The stuff should come with instructions. Didn't know about the tabs on the side of the box to hold the roller in place until I was in my mid 30s! :-D
My friends dad when I was little used to make mash potato balls stuffed with a mince chilli/curry. So he would flatted the mash in his palm then add the chilli/curry wrap it together with a little extra mash if needed then roll them in egg and bread crumbs and fry them until they were golden brown! They were amazing!
I own a ricer because I like potato pancakes served with appleauce and fried fish instead of french fries.. We had riced potatoes as a kid. I also like a good pork roast with sauerkraut and potatoes. Loved this vlog! Thanks.
Great video! I love that ricer, I use it with the large-hole plate to make spaetzel to go in fried cabbage and onions with a bit of bacon or sausage for flavor (i.e. "halusky" as we called it in Pennsylvania). Perogies were very popular there as well. I love potato and cheese filling with caramelized onions and brown butter sauce. My favorite potato dish is "Tortilla Espanola:" a big potato-onion-egg cake, not flat like a Central American tortilla, but tall and fluffy with layers upon layers of olive oil-poached potatoes and onions suspended in scrambled egg. It's traditionally served with aioli or a garlic mayo and is best room-temp. Tortilla Espanola: Thinly slice butterball or similar potato and white/sweet onion. Heat at least a cup of olive oil, preferably 2 over medium heat in a cast iron skillet. Cook onions until translucent, then add potatoes and cook until tender. Meanwhile, beat some eggs with a generous seasoning of salt (the salt in the eggs will have to do seasoning duty for the potatoes as well) and a pinch of white pepper. Scoop the the potato-onion mixture from the oil into the eggs with a slotted spoon and let rest for 30 minutes (this allows the starch to release into the eggs and will result in a taller and better tortilla). Save the oil for more tortilla espanola or use it to make the best oil-popped popcorn ever! Add the egg-potato-onion mixture to the cast iron skillet and use a spatula to fold the sides in on itself until it starts to set and hold its shape. Once its 2/3 of the way cook, put a plate on top of the skillet and carefully flip the whole thing upside down so you can then slide the whole thing back into the skillet to brown the other side. Let cool to room temp or eat warm.
I think one of my favorite recipe with potatoes is funeral potatoes. Boil 5 large potatoes with skin on. When cool, peel and grate into a casserole dish. In a separate bowl mix 1 can cream of chicken soup, 1 cup of milk, 1 cup of sour cream, 1 cup of grated sharp cheddar cheese, and 1 bunch of diced green onions. Pour 1/2 cup of melted butter over the grated potatoes, sprinkle with salt and pepper. Next, pour the bowl of wet ingredients over the grated potatoes. Do not stir. Melt about 2-4 Tbs of butter in a small dish, add a bit of panko bread crumbs, or crushed Ritz crackers to the melted butter until you can pick it up and it clumps in your hand. Mix, sprinkle on the top of the casserole dish. Bake at 350 for about 30 minutes. Comfort food at its finest.
I can't tell you how much I enjoy your programing. Having a successful garden, and making all the improvements you've made on the property doesn't happen over night. I'm sure that its not as easy as you make it out to be. I know a lot of planning, researching and just plain old HARD work goes into everything you do. The joy in what you do comes through in every program you upload to RU-vid" YOU ARE AMAZING. I wish I was 50 years younger, I'd be right up there with you. I'm glad I found your channel and I am definitely living vicariously through you. Thank You.
I like them plain as long as when made Bacon and Onions are incorporated before frying them, that is how my German mother made them when I was growing-up.
Born and raised in Germany now living in the states for the past 14 years and I love making them and a lot of other German dishes and my American family loves them all! Cheers ins Heimatland
I am from Austria and I love your channel and all the content you film. I couldn't say if I love the nature scenes more or when you guys cook or work in the garden or around the house. Thank you for all the awesome information we get through your videos too! We do have 2 typical austrian foods with potatoes here and they are both getting eaten cold. They are called a "Erdäpfelsalat" and a "Erdäpfelkäs". "Erdäpfel" is austrian dialect and means potato. So "Erdäpfelsalat" is a potato salad where you steam the potatoes, let them cool a bit, peel off the skin and cut them in thin plates. Mixed with 250ml of any kind of soup liquid, cut onions, salt and pepper they make an awesome side dish for moose meat or salmon for example. "Erdäpfelkäs" is "potato cheese" which we use as topping for a piece of bred. Steamed, peeled potatoes, smashed with a fork, mixed with thinly cut onions and herbs, salt and pepper, yoghurt and sour cream until you like the consistency. We love that here, maybe you try it one day! :)
I’ve been watching you two for over a year now and I lived in Poland during that time. Glad you enjoyed the pierogi! You enjoyed one type of them, you can fill the pierogi with meat or many other things as well! Smacznego!!
my mom taught me for baked potatoes - cut a slit in them or an “x” when they are done, pop a towel over the top and press it together sort of in four corners to the middle. Makes the perrrrfect fluffy center for eating. Omg the jokes at the end 🤣🤣🤣🤣🤣
The number of fillings for the pierogi (Polish), perohy or varenyky (Ukrainian) is only limited by the cook's imagination. Usually they are either savory (stuffed singularly or in combinations) with mashed potatoes, fried onions, quark, farmer or cottage cheese, cabbage, sauerkraut, meat, mushrooms, spinach, or cheddar or mozzarella cheese, usually topped with onions and bacon fried in butter, and a dollop of sour cream; or they are sweet, stuffed with sweetened quark or with a fresh fruit filling such as cherry, strawberry, raspberry, blueberry, apple or plum; stoned prunes are sometimes used, as well as jam. I personally have had perohy stuffed with Saskatoon Berries (a western Canadian version of a wild blueberry). Delicious if you dribble a little honey over them after you finish boiling and pan frying them. Perohy can also be deep-fried until they are golden brown all over.
Oh my those baked potatoes looked amazing!! Pirogies are a staple in our house. Bacon and cheddar are our fave… then pan fry with caramelized onions and top with sour cream!
Try garlic porgies on the barbecue a few minutes on each side after they have been boiled, with sour cream and bacon and onion! You will love it! Nancy from Canada!
For pirogies (that my mom always called "petehah" for some reason), we always had it fried in bacon grease with the bacon pieces on top, and sour cream. Soooo good…
We lived in a community near Edmonton Alberta that was predominantly Ukrainian people. Pierogies was one of their main traditional foods so we fell in love with pierogies. We ate them all the time and still do, they are exceptionally good with sour cream and fried bacon. My family is Norwegian so one of our traditions is potato Lefse which we keep as a treat at Christmas time. It is a truly magnificent potato treat!
I want to come over to your house and learn how to cook! I consider myself a pretty good cook but love the variety of recipes you guys make and come up with, I love trying new things but struggle with ideas. You guys need to do a cookbook! Thank you for sharing your lives with us!
Hi and Happy New Year to both of you. I can't decide if I like your outdoor adventures, your growing/preserving foods, or your fun and delicious cooking!You two are amazing. Thanks from Western Australia. xx
What a delicious video this was! You've out done yourselves with the Pierogis. There's no end to the fillings you can put in a Pierogis. I used butter to fry mine in the skillet, then sautéed onions, some mushrooms in a little more butter, to be used as a topping, with a generous dollop of sour cream. When I made latkes, I added parsley, I served them with sour cream. My potato cakes, were served with a bowl of applesauce. It was a meal, the potato cakes were served on the dinner plate, then you took a spoonful of applesauce over top, ate them like that, delicious! (my Mother-in-laws' way) I waitress at a place called the Potato Connection. The toppings that went on a baked potato was endless. Your chilli was perfect! So mouth watering-ly delicious looking. Those were really pretty Gnocchis. The only thing I'd say was wrong with this video was it's a shame you couldn't give out samples. hehe Have a good week! Really enjoyed this video!
During the holiday season my girlfriend, who is of Ukrainian decent, would make a perogy that was filled with a plum compote, & then deep fried, & rolled in powdered sugar. P.S. she was unable to make them fast enough before they were all eaten up. This was a recipe passed down for many generations. Absolutely Delicious!!!....
I make a lot of diffrent recipes with potatoes, one favorite that our family loves is potato waffles. It's great use for leftover mashed potatoes. Can be topped with a lot of different things. My favorite is sausage gravy.
Hey! Russian here... Those Gnoki's and Pierogies brought me back to my childhood. :) We used to eat gnoki with sour Cream and a pinch of salt. Same with pierogies. dipped in sour cream with salt - its the best thing! There is a variation of pierogies, where you can also use cherries instead of potato filling and just boil them... They are the best!
My family makes a delicious potato bread casserole - saute onion and celery in a good bit of butter until translucent (I imagine lard would be delicious, too) and add in bread cubes (leftover bread works great) and whatever herbs you like. Mix in mashed potatoes, season w/ salt & pepper to taste, then mix in a couple of eggs. Bake in a casserole dish at 350F until brown and crusty on top. So good!
I grew up surrounded by Eastern Europeans immigrated to Canada. I make lots of pierogi myself from scratch and we could buy them too frozen in European supermarkets in the city, but the ones we make are better of course. We don’t fry them in a pan but we just put lots of butter, sometimes with fried bacon, fresh chopped green onions and sour cream. It’s really good. It’s my comfort winter meal. We also make potato pancakes, my Polish friends taught me how to make them. It’s similar to what you just made but we don’t put starch. We don’t wash shredded potatoes in water like that, we just squeeze extra water a bit if it’s watery. We put eggs, a bit of flour, garlic powder, parsley, grated onion and we pan fry them in a shallow pan filled with vegetable oil. It gets very crispy on the edges and really good. I make them for brunch on the weekend often these days. I’m going to make pierogi in a few days, filling would be ricotta cheese, potatoes and fried chopped onions. :)
I love baked potatoes cut up in a glass container with olive oil, onions and turmeric/ginger broth with rosemary at 400 degrees for about 36 minutes. Delicious! So many ways to cook potatoes. You motivate me to try these that you share. 💝👍🙂ty
Thanks for showing an old lady some new things. Thanks for sharing your videos, I have watched them several times and always see something I missed the last time. Thanks from Texas USA
Yay I love cooking videos!! I have never in my life encountered someone who didnt eat perogies regularly so that was fun to watch! I am glad you liked them. They also taste amazing with cheddar in the filling and if you fry them up with onions and bacon and top with sour cream!!
@@Ohwhale79 from MB, Canada ! I feel like it might be a Manitoban thing though as well? Or maybe I just unconsciously surround myself with a lot of Ukrainians? Haha
For the perogies I put parm garlic sauce on them, then top with grill chicken topped with bruschetta yum. My grandma made potato pancakes with onion & peppers friend crisp & topped with sour cream or chunky applesauce. I'll have to try the loaded chili potatoes yum. Once again, a very fun informative cooking video. Blessings to you both. 😊🇱🇷
You guys need to make a cookbook pls! Just so everything is all in one place, for cooking, pickling, jarring, etc. Your guys' recipes seem actually achievable but also so comforting
My family loves hashed brown casserole. It sounds odd but I’m from Utah Mormon country and that’s a staple in our woods. Very buttery and cheesy. Just good food. Especially cooked on the skillet the next day like fried and heated up.
I used to be one of those box grater fans but my co-worker told me about this grater she got off of Amazon. I was skeptical and waited to purchase one. Wish I would have had one my whole cooking life!! It is amazing and sooo fast and very easy to clean! It is called a rotary cheese grater, several different brands out there, but definitely life changing for me! Saves so much time and energy! Grated carrots in seconds! Love your channel!!
Everything looks so delicious!! I definitely have to try these recipes! Thank you for consistently coming up with this fantastic content for all of us to enjoy!! It's been a rough couple of years for everyone, but people like you bring more hope and joy than you know.😊💖✌
Irish fine cuisine 7 course meal = a 6 pack of beer and boiled potatoes 😅😂🤣 Spuds … how delicious ! And potato bread … yum yum … I eat this regularly ! You really know how to appeal to your Irish viewers ! Simple but nice dish …. We call Champ …. Mashed potatoes (mashed with salt and pepper, butter and a little milk) , stir in fine sliced scallions (spring onion) … serve with a knob of butter on top … yum yum … 🙏☘️😘
I loved this video. I love watching you guys cook. 2021 was my first year growing potatoes and I got just over fifty pounds. And they’re all gone! 😭 I love potato anything, but I really love potato leek soup. This year I will plant much much more. I can’t wait to see what else you make for us. Cheers
Hooray, I sent that potato ricer last Feb. to you 2 & have been looking to see you use it. I had my mothers' ricer & was going to send it to you! I decided the new ones had 3 different sizes of holes & you would get more use of a new one. Also, it has a brace that can be put across a large bowl to add more pressure. The perogies would be great with sour cream on top. My best friend's mother would make them once a month for us. Great memories. 🥙
I LOVED this. Loved loved loved. Seriously, y'all need to put together blooper videos to sell at the end of the year for all of us fans. I have a feeling there is a lot of laughter behind the scenes.
I remember Grandma making hundreds of Perohy at a time and freezing them. They along with cabbage rolls did not last long. We ate them all the time, especially at Ukrainian Christmas. Great video. Thank you for sharing and Happy New Year. Lot's of Love and God's Blessings in 2022
Yum! Hubby loves potato bread, but never had homemade. Definitely have to make these! My family is Polish, and pierogies were a staple for us! We’d make them, then freeze them. We would use potted or cottage cheese in ours. My mom used to make blueberry ones and add cream on top. So good!
Idk about everyone else, but I know where I'd love to go for dinner...nom nom... I love the potato bread, moose patty, and homemade baked beans recipe, all I'm missing is the potato bread, moose patty, and homemade baked beans. 😋 Love ya'll ❤
oh man perogies are my all time favorite spud dish. brings back fond memories of my grandparents. enjoy the discovery you will find yourselves craving them randomly especially when its cold.
Hey guys another wonderful video, I went ahead and cooked chili before I started watching. It’s a good thing because ya’ll’s cooking videos make me so hungry. I love pierogies, and Eric‘s right I’ve put anything in them. I have even made them with parboiled apple slices and topped with powdered sugar. Yeah maybe that’s how I got so big… Your puns at the end were just absolutely hilarious. I really enjoy your videos, thank you so much for making them and sharing them with us. Happy new year, Jimmy
My spouse is polish and her family common pierogi types are potato & onion, potato & cheese, sauerkraut, sauerkraut & mushroom. I have been tempted to put finely chopped mushrooms in the potatoes. We usually fry in butter and eat with sour cream. The ones that you guys fixed looked GREAT! You can freeze pierogi in the raw stage for fresh boil and fry later. It is common to freeze them. I’ve also been temped to fill these with sweet potato as well. Add honey for a desert pierogi.
I am polish and you nailed the pierogies. We fry them in butter. All your potato dishes were fun to watch and I am going to try the other recipes. Thank you.
This is one of my all time favorites to make with potatoes. It's potato candy. Boil a small (peeled) potato and let it cool. Mash with a fork and slowly add confectioners sugar. After a while it will have the consistency of a mashed banana, but keep adding sugar until you can form dough that you can roll out. Once rolled out into an 1/8" thickness, spread peanutbutter on it and roll it up jelly roll style. I cut mine into 6" lengths. Wrap it in waxed paper or saran wrap and refrigerate until firm. Slice into 1' pieces and enjoy!
From Edmonton. Alberta 🇨🇦 with a huge Ukrainian population and you grow up eating perogies! It is always amazing to me when someone has never had such an amazing simple dish.Try them with bacon and always with sour cream and dill or instead of frying after let cook in cream and dill. Amazing!!
Can't believe I missed this video. I love it when you cook! ALL of these recipes look delicious, and it's interesting to read the viewer comments below with more ideas. Thank you and keep up the great work! You're my #1 fav channel by far. So authentic and creative.
Everything looked amazing! I grew up on the East Coast and ate pirogies a lot. Aside from potato, you can do potato/cheese, farmer’s cheese (which you can make at home with whole milk and vinegar), sauerkraut, prune filling, and other types of fillings as well. You can also sauté some onions in butter and pour over the top of the pirogies.
Yay on the wonderful, delicious looking potatoes. I'm glad y'all have so much creativity! Loved the bloopers. 12 midnight, widow, laughing out loud as my dog thinks I must have lost my mind!!! Y'all are the very best, love you like your mine. Wouldn't ever want to miss anything you put out. Thanks for sharing & please, never stop. I'm 69, so I'll watch till I leave here! 🙏❤️🙏👵😂
I love the journey you guys are on. Been watching from your start. The food is amazing you make. I think you guys need to make a cookbook and also a gardening one too. Cheers!
Your cooking always intrigue me and makes my mouth water! A super easy recipe is the Norwegian LOMPE, a soft flatbread. You can cook and mash potatoes for this, or just use leftover mashed potatoes, even if you have added milk, it works just as good. To cold mashed potatoes add salt, and enough flour to make a dough. It easily sticks so use lots of flour and roll it out quite thin. Cook in a dry iron frying pan on top of the stove. Flip when it forms bubbles. These don't store well, but they make a delicious warm dessert with butter and sirup, or wrapped around hotdogs instead of buns, or with Norwegian brown goat cheese (which is made of whey and is sweet, and strong tasting), or other savory or sweet fillings, maybe even peanut butter.
I’m polish and you rocked the pierogis! My babcia (grandma) used to make a coating with breadcrumbs and butter for savory ones and for sweet ones, butter & sugar to coat them. Fruit pierogi are some of my favorites and the sauce is sour cream and powdered sugar!
I am so pumped for this video! I love seeing you use your harvest! This makes me definitely want to try making pierogies. I have never tried them before. Thanks for another phenomenal video. ♡ from Korea!
The variety of recipes you chose for us was off the charts! I plan my menu a week in advance, and I am CRAMMING his week with your ideas! Your”out takes” are epic! 😂😜🥔Thank you!!
I love seeing y’all’s humor! This is definitely one of my favorite channels to watch. I just love that I always feel like I’ve learned something new in EVERY video🧐🤔🤯! You guys are living the dream 🤩🙌🏽
Hey there , You two are getting to be such fabulous cooks with all things wild and veggie ,now is a good time to put together a spectacular cooking and how to book about living off in the great some times snowy wilderness. You two are so skilled in so many wonderful ways.I hope you will seriously think about it...please.Wonderful recipes today ,thank you for having us.
