Monday, March 29, 2010

Kapusta. To co będzie na obiad.

Tonight was the first night of Eastern European week featuring the foods of countries formerly behind the Iron Curtain (Hungary, Poland, Russia, etc.) Being the resident Hungarian and better pleased with the meal than The Girl, I have been elected to make this evening's post. Yesterday, The Girl made a ton of homemade pierogies (following this guide, by a friend of ours) with an awesome roasted garlic, caramelized onion, cheddar, and dill filling. We heated them up again tonight to go along with haluski and kielbasi. I thought the pierogies were delicious, but The Girl was less than thrilled with her filling. I'm chalking that up to high expectations based on the enormous amount of work that went into rolling the dough out and then filling and sealing each one. The kielbasi was definitely the low point of the meal, but I guess that's what happens sometimes when buying an untried sausage at Whole Foods. The haluski, however, was amazing! Buttery with a subtle cabbage flavor that took me right back to childhood family reunions and church fish fries. Perfect!

1 comment:

  1. They look excellent! I'm sorry The Girl wasn't thrilled with her filling, but it takes a lot of trial and error to find your perfect mix. I'm still trying to find the perfect filling after a few years, even though my family's enjoyed every batch. :)