< Previous14 6 Natasha’s KitchenPasta and Grains 147 7. Arrange the finished pierogi in a single layer on the prepared baking sheet. Loosely cover the pierogi with plastic wrap to keep them from drying out. Repeat with the remaining dough and potato filling and set aside. 8. In a large cast-iron or nonstick skillet over medium heat, add the bacon and cook, stirring, for 1 minute to release some of the fat. Add the onions and continue cooking, stirring occasionally, for about 6 to 8 minutes, until the bacon is browned and the onion is golden. Remove the pan from the heat and melt in the remaining 1 tablespoon of butter. Set aside. 9. To cook the pierogi, fill a large pot with water and 2 tablespoons of the salt. Bring to a rapid boil over medium-high heat. Add half of the pierogi to the pot, gently dropping them in two at a time so they don’t stick together. Give them a gentle stir, then return the water to a boil. Cook the pierogi about 2 minutes, just until they float to the top. 10. Use a slotted spoon or skimmer to transfer the cooked pierogi to a large serving bowl. Immediately drizzle them with half of the bacon mixture; the bacon fat will keep the pierogi from sticking. Repeat with the remaining pierogi and bacon mixture. 11. Serve the pierogi warm with dollops of the sour cream. Pro Tips & Tricks • When I have time, I love to double this recipe and make a second batch for the freezer—a fun weekend project, especially if you have helpers lend a hand with the molding. • Make ahead: To freeze the pierogi, arrange them in a single layer on a generously floured baking sheet and freeze about 2 hours, until firm. Transfer the pierogi to a freezer-safe zip-top bag and freeze for up to 3 months. You can cook them from frozen in boiling water. Gently stir immediately after adding them to the water so they don’t stick to the bottom. They are done when they float to the top, approximately 2 minutes. Pierogi Dough The secrets for soft dough that’s easy to work with are: (1) don’t over- knead it, (2) avoid adding too much flour (see How to Measure Flour Properly on page 20), and (3) rest the dough before shaping it to allow it to relax and soften. MAKES ENOUGH DOUGH FOR 1 BATCH PIEROGI OR PELMENI 2 cups all-purpose flour, plus more as needed (see How to Measure Flour Properly on page 20) ¾ teaspoon fine sea salt, plus more as needed ½ cup warm water 2 tablespoons extra-light olive oil or vegetable oil 1 large egg 1 tablespoon sour cream 1. In a large bowl, whisk together the flour and salt until well combined. Form a well in the center and set aside. 2. In a measuring cup (I do this in the same cup I use to measure the water) or a small bowl, use a fork to lightly beat together the warm water, oil, egg, and sour cream. Pour the mixture into the well of flour and, using a wooden spoon to stir, form a dough. If the dough is sticky, add more flour 1 tablespoon at a time until it’s no longer sticking to your hands. 3. Turn out the dough onto a lightly floured surface. Knead the dough by hand for about 2 minutes, just until the dough is smooth and elastic. Don’t go beyond that or your dough will get tough. Cover the dough with a sheet of plastic wrap and let it rest at room temperature for 30 minutes. Potato Pierogi (Vareniki) continued14 6 Natasha’s KitchenPasta and Grains 147 7. Arrange the finished pierogi in a single layer on the prepared baking sheet. Loosely cover the pierogi with plastic wrap to keep them from drying out. Repeat with the remaining dough and potato filling and set aside. 8. In a large cast-iron or nonstick skillet over medium heat, add the bacon and cook, stirring, for 1 minute to release some of the fat. Add the onions and continue cooking, stirring occasionally, for about 6 to 8 minutes, until the bacon is browned and the onion is golden. Remove the pan from the heat and melt in the remaining 1 tablespoon of butter. Set aside. 9. To cook the pierogi, fill a large pot with water and 2 tablespoons of the salt. Bring to a rapid boil over medium-high heat. Add half of the pierogi to the pot, gently dropping them in two at a time so they don’t stick together. Give them a gentle stir, then return the water to a boil. Cook the pierogi about 2 minutes, just until they float to the top. 10. Use a slotted spoon or skimmer to transfer the cooked pierogi to a large serving bowl. Immediately drizzle them with half of the bacon mixture; the bacon fat will keep the pierogi from sticking. Repeat with the remaining pierogi and bacon mixture. 11. Serve the pierogi warm with dollops of the sour cream. Pro Tips & Tricks • When I have time, I love to double this recipe and make a second batch for the freezer—a fun weekend project, especially if you have helpers lend a hand with the molding. • Make ahead: To freeze the pierogi, arrange them in a single layer on a generously floured baking sheet and freeze about 2 hours, until firm. Transfer the pierogi to a freezer-safe zip-top bag and freeze for up to 3 months. You can cook them from frozen in boiling water. Gently stir immediately after adding them to the water so they don’t stick to the bottom. They are done when they float to the top, approximately 2 minutes. Pierogi Dough The secrets for soft dough that’s easy to work with are: (1) don’t over- knead it, (2) avoid adding too much flour (see How to Measure Flour Properly on page 20), and (3) rest the dough before shaping it to allow it to relax and soften. MAKES ENOUGH DOUGH FOR 1 BATCH PIEROGI OR PELMENI 2 cups all-purpose flour, plus more as needed (see How to Measure Flour Properly on page 20) ¾ teaspoon fine sea salt, plus more as needed ½ cup warm water 2 tablespoons extra-light olive oil or vegetable oil 1 large egg 1 tablespoon sour cream 1. In a large bowl, whisk together the flour and salt until well combined. Form a well in the center and set aside. 2. In a measuring cup (I do this in the same cup I use to measure the water) or a small bowl, use a fork to lightly beat together the warm water, oil, egg, and sour cream. Pour the mixture into the well of flour and, using a wooden spoon to stir, form a dough. If the dough is sticky, add more flour 1 tablespoon at a time until it’s no longer sticking to your hands. 3. Turn out the dough onto a lightly floured surface. Knead the dough by hand for about 2 minutes, just until the dough is smooth and elastic. Don’t go beyond that or your dough will get tough. Cover the dough with a sheet of plastic wrap and let it rest at room temperature for 30 minutes. Potato Pierogi (Vareniki) continued194 Natasha’s Kitchen Chicken in Mushroom Wine Sauce This recipe is the kind of dish that would be right at home in a good Italian restaurant, and yet it’s quick and easy to make. I’ve put it to the test with my own family for many weeknight dinners, and when the kids argue over who gets the bigger piece of chicken and then completely clean their plates, you know that you’re onto something! Between the juicy, tender chicken and the rich, creamy sauce, I can’t say it comes as a surprise. Serve this over Whipped Mashed Potatoes (page 201), rice, or pasta, plus a simple salad. 1. Line a cutting board with plastic wrap. Cut each chicken breast in half lengthwise to make 4 cutlets. Place the chicken in a single layer on the cutting board and cover with a second sheet of plastic wrap. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken thin, about ¹⁄³ inch thick. (See Pro Tips & Tricks.) Set aside. 2. In a shallow bowl, stir together the flour, ½ teaspoon of the salt, and ½ teaspoon of the pepper. Dip the cutlets into the flour mixture, turning to coat, and tap off any excess. 3. In a large nonreactive skillet over medium heat, combine 1 tablespoon of the butter and 1 tablespoon of the oil. When the butter foams, add the chicken in a single layer. (You will most likely need to work in batches.) Cook for 3 to 4 minutes per side, until the cutlets are golden brown on both sides and cooked through (an instant-read thermometer inserted into the center should register 165°F). Transfer the cutlets to a plate and tent loosely with foil to keep warm. Repeat with the remaining cutlets, adding more oil to the pan if needed. 4. In the same skillet over medium heat, add the remaining 2 tablespoons of butter, the mushrooms, and onion and sauté, stirring frequently, for 6 to 8 minutes, until the onions are soft and the mushrooms are lightly browned. 5. Add the garlic, thyme, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper and stir for 30 seconds, until fragrant. Pour in the wine and broth and bring to a boil over high heat, stirring frequently and using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Continue boiling for 7 to 10 minutes, until most of the liquid has evaporated and turned syrupy. (This process will go more quickly in a larger skillet.) 6. Stir in the cream, reduce the heat to medium-low, and simmer for 1 to 2 minutes, until the sauce begins to thicken. Season with more salt and pepper, if needed. Return the cutlets to the pan and spoon the sauce over the top. Serve garnished with parsley (if using). SER V E S 4 2 large boneless, skinless chicken breasts (1½ pounds total) ¹⁄³ cup all-purpose flour 1 teaspoon fine sea salt, divided ¾ teaspoon freshly ground black pepper, divided 3 tablespoons unsalted butter, divided 2 tablespoons extra-light olive oil, divided, plus more as needed 8 ounces cremini or baby bella mushrooms, thickly sliced ½ cup finely diced yellow onion (from ½ medium onion) 3 garlic cloves, minced ¼ teaspoon dried thyme or 1 teaspoon fresh thyme leaves ½ cup dry white wine (see Pro Tips & Tricks on page 186) 1 cup Homemade Chicken Bone Broth (page 126) or store-bought low-sodium chicken broth or stock ½ cup heavy cream 1 tablespoon finely chopped fresh parsley leaves, for garnish (optional) Pro Tips & Tricks • Use a nonreactive skillet when working with wine so your sauce doesn’t break when you add the cream.194 Natasha’s Kitchen Chicken in Mushroom Wine Sauce This recipe is the kind of dish that would be right at home in a good Italian restaurant, and yet it’s quick and easy to make. I’ve put it to the test with my own family for many weeknight dinners, and when the kids argue over who gets the bigger piece of chicken and then completely clean their plates, you know that you’re onto something! Between the juicy, tender chicken and the rich, creamy sauce, I can’t say it comes as a surprise. Serve this over Whipped Mashed Potatoes (page 201), rice, or pasta, plus a simple salad. 1. Line a cutting board with plastic wrap. Cut each chicken breast in half lengthwise to make 4 cutlets. Place the chicken in a single layer on the cutting board and cover with a second sheet of plastic wrap. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken thin, about ¹⁄³ inch thick. (See Pro Tips & Tricks.) Set aside. 2. In a shallow bowl, stir together the flour, ½ teaspoon of the salt, and ½ teaspoon of the pepper. Dip the cutlets into the flour mixture, turning to coat, and tap off any excess. 3. In a large nonreactive skillet over medium heat, combine 1 tablespoon of the butter and 1 tablespoon of the oil. When the butter foams, add the chicken in a single layer. (You will most likely need to work in batches.) Cook for 3 to 4 minutes per side, until the cutlets are golden brown on both sides and cooked through (an instant-read thermometer inserted into the center should register 165°F). Transfer the cutlets to a plate and tent loosely with foil to keep warm. Repeat with the remaining cutlets, adding more oil to the pan if needed. 4. In the same skillet over medium heat, add the remaining 2 tablespoons of butter, the mushrooms, and onion and sauté, stirring frequently, for 6 to 8 minutes, until the onions are soft and the mushrooms are lightly browned. 5. Add the garlic, thyme, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper and stir for 30 seconds, until fragrant. Pour in the wine and broth and bring to a boil over high heat, stirring frequently and using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Continue boiling for 7 to 10 minutes, until most of the liquid has evaporated and turned syrupy. (This process will go more quickly in a larger skillet.) 6. Stir in the cream, reduce the heat to medium-low, and simmer for 1 to 2 minutes, until the sauce begins to thicken. Season with more salt and pepper, if needed. Return the cutlets to the pan and spoon the sauce over the top. Serve garnished with parsley (if using). SER V E S 4 2 large boneless, skinless chicken breasts (1½ pounds total) ¹⁄³ cup all-purpose flour 1 teaspoon fine sea salt, divided ¾ teaspoon freshly ground black pepper, divided 3 tablespoons unsalted butter, divided 2 tablespoons extra-light olive oil, divided, plus more as needed 8 ounces cremini or baby bella mushrooms, thickly sliced ½ cup finely diced yellow onion (from ½ medium onion) 3 garlic cloves, minced ¼ teaspoon dried thyme or 1 teaspoon fresh thyme leaves ½ cup dry white wine (see Pro Tips & Tricks on page 186) 1 cup Homemade Chicken Bone Broth (page 126) or store-bought low-sodium chicken broth or stock ½ cup heavy cream 1 tablespoon finely chopped fresh parsley leaves, for garnish (optional) Pro Tips & Tricks • Use a nonreactive skillet when working with wine so your sauce doesn’t break when you add the cream.Easy Entertaining 259 Crepe Board Whenever I want to serve a breakfast or brunch that feels polished but still needs to feed a lot of people, I always go for this spread. I use the crepe recipe from my no-fail Sweet Cheese Crepes with Raspberry Sauce (page 31) as a base (without the cheese filling), then offer a variety of topping options so guests can have fun creating their own. The overall effect is nothing short of sophisticated. I love this for baby showers, bridal showers, birthdays, or Mother’s Day—or even for dessert. HOW TO SET IT UP 1. Prepare the crepes and allow them to cool to room temperature. Prepare the raspberry sauce (if using). Meanwhile, slice any fruit you plan to use. 2. Fold the crepes into triangles by first folding them in half, then in half once again. (They’re easier to grab off a tray this way and look prettier, too.) At this point, you could put the folded crepes on a plate, cover with plastic wrap, and refrigerate overnight. The same goes for prepped raspberry sauce. 3. To build the crepe board, arrange the folded crepes in a big zigzag pattern down the center of a large cutting board or serving tray. Spoon your desired sauces into small bowls or ramekins and situate them on the board. Next, fill any spaces with the fruit. Add tongs or other serving utensils and serve. Pro Tips & Tricks • You can make both the crepes and raspberry sauce ahead, as well as slice your fruit, and store it all in the fridge (except for banana). • When choosing fruit to serve, the most flavorful and cost-effective option will always be what is in season. A great out-of-season option for berries is using thawed frozen sliced strawberries in sugar (a product that you can find in most grocery stores in the frozen section that’s nice and saucy), or sprinkle thawed frozen berries with a little sugar. WHAT YOU’LL NEED Crepes (page 31, made without the cheese filling or sauce), estimate 3 per guest Raspberry sauce (page 31, optional) OTHER SAUCE SUGGESTIONS Jam or fruit preserves Sour cream or Greek yogurt Lemon curd Nutella Honey Mascarpone Whipped cream FRUIT SUGGESTIONS Berries, such as strawberries, blueberries, blackberries, or raspberries Sliced stone fruit, such as apricots, nectarines, peaches, or plums Sliced citrus, such as clementines, oranges, or grapefruit Sliced bananas Sliced kiwi Sliced pear Grapes Pomegranate arilsEasy Entertaining 259 Crepe Board Whenever I want to serve a breakfast or brunch that feels polished but still needs to feed a lot of people, I always go for this spread. I use the crepe recipe from my no-fail Sweet Cheese Crepes with Raspberry Sauce (page 31) as a base (without the cheese filling), then offer a variety of topping options so guests can have fun creating their own. The overall effect is nothing short of sophisticated. I love this for baby showers, bridal showers, birthdays, or Mother’s Day—or even for dessert. HOW TO SET IT UP 1. Prepare the crepes and allow them to cool to room temperature. Prepare the raspberry sauce (if using). Meanwhile, slice any fruit you plan to use. 2. Fold the crepes into triangles by first folding them in half, then in half once again. (They’re easier to grab off a tray this way and look prettier, too.) At this point, you could put the folded crepes on a plate, cover with plastic wrap, and refrigerate overnight. The same goes for prepped raspberry sauce. 3. To build the crepe board, arrange the folded crepes in a big zigzag pattern down the center of a large cutting board or serving tray. Spoon your desired sauces into small bowls or ramekins and situate them on the board. Next, fill any spaces with the fruit. Add tongs or other serving utensils and serve. Pro Tips & Tricks • You can make both the crepes and raspberry sauce ahead, as well as slice your fruit, and store it all in the fridge (except for banana). • When choosing fruit to serve, the most flavorful and cost-effective option will always be what is in season. A great out-of-season option for berries is using thawed frozen sliced strawberries in sugar (a product that you can find in most grocery stores in the frozen section that’s nice and saucy), or sprinkle thawed frozen berries with a little sugar. WHAT YOU’LL NEED Crepes (page 31, made without the cheese filling or sauce), estimate 3 per guest Raspberry sauce (page 31, optional) OTHER SAUCE SUGGESTIONS Jam or fruit preserves Sour cream or Greek yogurt Lemon curd Nutella Honey Mascarpone Whipped cream FRUIT SUGGESTIONS Berries, such as strawberries, blueberries, blackberries, or raspberries Sliced stone fruit, such as apricots, nectarines, peaches, or plums Sliced citrus, such as clementines, oranges, or grapefruit Sliced bananas Sliced kiwi Sliced pear Grapes Pomegranate arilsNext >