For those committed Incognito Jacqui readers out there, you know todayâ€™s Tuesday which means itâ€™s tutoring day for me.Â I spend two hours after work helping a young girl to read, and she is doing so great!Â Her spellingâ€™s coming along, too.Â Iâ€™m so proud of her!
The thing is, when Iâ€™m done at 7 p.m., I start making dinner, so I try to keep it simple on Tuesdays.
Today?Â Well, I made perogies.Â And these arenâ€™t any perogies.Â Theyâ€™re homemade pockets of wonder that are made with love byâ€¦.a Polish guy on Dundas St.Â I made perogies once, but in all honesty, they took me so long to make, and werenâ€™t any better than his.
The best part about these perogies is that they come in a resealable sandwich bag.Â So when I buy them, I stick them in the freezer until I want to eat them and they look like I made them.Â And boiled perogies go down soooooo easily with Incognito Braces.
I couldnâ€™t help but remember when I bought these (about two weeks ago) and I came into the restaurant.Â It was hot, and there were about half a dozen men aged 65+ huddled around a table playing cards (not even eating perogies).Â There was air conditioning, but it wasnâ€™t on, so letâ€™s face it.Â It. Smelled. Awesome.
I came up to the counter and the owner totally saw me and acknowledged I was there with a glance and a smile. He was sitting in the corner peeling potatoes over a bucket.Â He proceeded to peel three more potatoesâ€¦then made a loud hoarking soundâ€¦then he helped me.Â
I couldnâ€™t stop laughing!Â
Most people would be totally turned off, but it just made me realize how authentic the whole thing was.Â Heâ€™s totally himselfâ€¦and makes great perogies.
If you want to make boiled perogies that look like mine, here is what I did:
1 package of pre-made, frozen perogies (you can make them if you want!)
Dash of salt
1 Tbl. margarine (or butter)
1 lb. of bacon (if you like bacon)
1 large white onion (if you like onion)
How I Make Perogies
- Boil about 2.5 L of water with a dash of salt.Â
- When you see a rolling boil, spin the water with a spoon and add your perogies (I did two dozen tonight).Â
- Stir occasionally (once or twice) as they cook (perhaps thaw is a better word?).
- Wait for perogies to float to the top of the water (takes six to eight minutes).Â
- Test one, make sure itâ€™s cooked all the way through (it should be if it floats).
- Remove perogies with a slotted spoon and place on a plate.
- Spread a thin layer of margarine on the perogies (should melt â€“ awesome).
- Add topping below and a scoop of sour cream.
How I Make the Topping
- Cut one pound of bacon into thin strips.Â I cut using the width of the bacon strips and make them five to seven millimetres wide.Â One centimetre just seems a bit too wide.
- Chop onion into fairly small pieces (think â€śfried onions for a hot dogâ€ť size).
- Place pre-cut bacon pieces in a large frying pan and cook to desired â€śdoneness.â€ťÂ At the same time fry the onion until just past the clear stage (more of a golden colour, but not super-fried).Â Note: I find my onion takes longer than my bacon, so you may want to start the onion first.
- Combine onions and bacon to make the topping.