Evelyn Chartres Author

Cheese and Tourtiere Stuffed Pierogies

This is an amalgamation of dishes from different cultures. This recipe combines tourtières which is typically French Canadian and pierogies which are of Eastern European origin. What you end up with a bite-sized cheesy meat pie served as a main meal or as a side in large family gatherings.

Ingredients

  • 2 cups (470 ml) of all-purpose flour
  • 1 teaspoon (5 ml) of salt
  • 1 large egg beaten
  • ⅔ cup of ice-cold water
  • 1 cup (235 ml) of tourtiere meat
  • ⅓ cup (80 ml) of shredded cheddar cheese

Preparation

  1. In a medium-sized bowl mix first four ingredients. Knead the dough, adding flour as necessary until dough can be handled.
  2. On a floured surface, place dough, flatten and cut into 4 inch (10 cm) diameter circles.
  3. On each piece add 1 teaspoon (5 ml) of cheddar and 1 tablespoon (15 ml) of tourtiere meat. Fold in half and pinch edges to seal in contents.
  4. In a well-oiled pan fry on medium until pierogies are golden brown.
  5. Makes roughly 16 perogies in all. Serve with fried onions, shredded cheese and sour cream.

Creamy Bacon Leek Soup

Featured_Creamy_Bacon_Leek_SoupThere is nothing better than coming home from a cold winter’s day and be greeted by a warm bowl of soup! This recipe combines bacon, potatoes, leeks and cream to create a surprisingly tasty dish. Top with aged cheddar for an additional zing.

Ingredients

  • 19 ounces (550 g) of potatoes peeled and cubed
  • 3 leeks (approximately 750 g)
  • 8 ounces (250 g) of uncooked bacon
  • 3 tablespoons (45 ml) of butter (separated)
  • 2 cloves garlic (5-10 g) pressed
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 1 tablespoon (15 ml) of Italian seasoning (optional)
  • 4 cups (940 ml) of chicken broth
  • 2 cups (470 ml) of cream
  • ¼ cup (60 ml) of shredded cheddar cheese (per bowl)

Preparation

  1. Cut leeks lengthwise then chop into ½ inch (1.25 cm) pieces.  In cool water, separate leeks into individual layers to clean.  Remove from water and leave in a colander to dry.
  2. With a large pot (approximately 7.5 litres) melt 2 tablespoons (30 ml) on medium heat.
  3. Cut bacon strips into ½ inch (1.25 cm) pieces then drop into the pot.  Cook bacon until it begins to brown.
  4. Melt remaining 1 tablespoon (15 ml) of butter then add potatoes and garlic into the pot. Sauté for about five minutes. Optionally add Italian seasoning.
  5. Add leeks then cook for approximately 5 minutes.  Leeks will decrease in volume considerably during this time.
  6. Pour in chicken broth, bring to a boil then simmer on low until potatoes are soft (approximately an hour).
  7. Allow to cool for 2-3 minutes before pouring in cream.  Replace on low and simmer for 20 minutes.
  8. Fill a bowl then cover in shredded cheese.
  9. Makes roughly eight bowls.