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My Recipes-of-the-Week are featured here on my Home page. You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. "We are all in this food world together." ~Melanie

09/18/2019

~ Mrs. T's Pierogy, Kielbasa & Sauerkraut Casserole ~

IMG_4413One doesn't need Eastern European roots to enjoy pierogi, but, if you are of Eastern European heritage, you grew up knowing they're much more than a potato-and-cheese stuffed, half-moon shaped dumpling.  Pierogi can be stuffed with all sorts of savory or sweet fillings to serve as a snack, side-dish, main-dish or dessert.  They can be boiled, baked, sautéed, deep-fried or grilled -- some recipes can be transitioned to the microwave or slow-cooker.  They can be made ahead and frozen too.  About the only thing you can't do with pierogi is put them in a sandwich.  

6a0120a8551282970b0240a4d35df2200bPierogi (singular and plural, meaning:  one pierogi, three pierogi, a dozen pierogi), along with the holupki (stuffed cabbage rolls) are a staple in my life   Between my maternal great-grandmother, both grandmothers, two great-aunts, four aunts, my mother, the ladies at our church and the ladies at all the other churches, my family was never at a loss for homemade pierogi.

AboutustruckMrs. T's Pierogy (intentionally spelled by them with a "y" instead of an "i"), was founded in 1952 by Ted Twardzik in the town of Shenandoah, PA -- which interestingly, is a short "stones throw" from my Hometown of Hometown, PA.  Ted's mom, Mary Twardzik, aka Mrs. T., loved to cook for her family and everyone loved her handmade pierogi.  After graduating from college with a IMG_4357degree in business and working at a New York accounting firm, Ted, who fondly remembered the ladies sitting around his mother's kitchen table making pierogi, and the lines of people wrapped around the local churches to buy their pierogi*, decided it was the perfect food to mass-market in grocery stores.  He moved back to Shenandoah and named his company after his mother.  A true success story.

*Ted's fond memories of pierogi making were no different than mine or pretty much anyone else of Eastern European heritage.  My grandmother used to take orders and sell hers by the dozens from the mom and pop grocery store she owned and operated.  Everyone does loves pierogi.  

As my family called it, "Mrs. T's One-Skillet Casserole":

IMG_4421By the 1960's Mrs. T's Pierogy would, on occasion, make their way onto my family's dinner table, but, only in the form of a popular and easy-to-throw-together one-skillet casserole.  I don't know if it was a recipe that appeared on the Mrs. T's box, but, I do know that lots of local-to-our-area cooks were serving it during that era.  A crockpot version eventually came along, which, my dad's sister tried.  It tasted good, but, due to the addition of chicken stock (which I find oddly out of place), it turned out a bit "soupy" -- my Aunt and my mom agreed that wasn't an ideal result. 

IMG_43622  ounces/1/4 cup/1/2 stick salted butter

1/2  teaspoon onion powder

1/2  teaspoon sea salt

1/2  teaspoon coarse-grind black pepper

3/4-1  cup small-diced yellow or sweet onion

1  12 1/2-ounce box frozen (do not thaw) Mrs T's classic-cheddar mini-sized pierogi (28 to a box), or, 1 16-ounce box Mrs. T's full-size pierogi (12 to a box)

1  12-ounce ring Polish kielbasa, cut into 28-30, 1/2"-thick slices

1  pound high-quality sauerkraut, undrained

1-1 1/2 cups Colby-Jack cheese blend (4-6 ounces)

1/2  cup sour cream, stirred together with 2 tablespoons water to a drizzly consistency, for topping casserole

1/4  cup minced, fresh parsley leaves, for garnishing casserole

IMG_4368 IMG_4368 IMG_4368 IMG_4368 IMG_4368~Step 1.  Dice the onion and mince the parsley as pictured.  In a small bowl or ramekin, thoroughly stir together the sour cream and water until its a smooth, drizzly consistency.  If you have a small plastic squirt/condiment bottle, transfer the sour creamy mixture to it -- it makes for a prettier presentation.  Slice the kielbasa as directed and set aside. 

IMG_4359 IMG_4359 IMG_4384 IMG_4384 IMG_4384 IMG_4384 IMG_4392 IMG_4392 ~Step 2.  In the bottom of a large, deep, 12" skillet, melt the butter over low heat.  Stir in the onion powder, salt and pepper, to season the butter. Add the frozen pierogi, kielbasa and onion. Increase heat to medium- medium-high and sauté, stirring constantly with a slotted spoon or spatula until onion is soft, translucent and just short of browning, about 4-5 minutes.  

IMG_4397 IMG_4397~ Step 3.  Add the sauerkraut.  Adjust heat to a gentle simmer and cook until pierogi are fully-cooked, another 4-5 minutes. Sprinkle cheese over top, adjust heat to low, cover skillet and allow the cheese to melt, about 1 minute.

IMG_4412~ Step 4.  Remove skillet-casserole from stovetop.  Place on the table, drizzle with sour cream and garnish with minced parsley.  Use a large slotted spatula to scoop onto plates and serve immediately.  My mom always served it accompanied by a loaf of high-quality seeded or unseeded rye bread and butter.  Leftovers reheat nicely in the microwave.

Scoop onto plates & taste some coal-cracker comfort food:

IMG_4422Mrs. T's Pierogy Kielbasa & Sauerkraut Casserole:  Recipe yields 4 servings.

Special Equipment List:  cutting board; chef's knife; ramekin; spoon; small squirt/condiment bottle (optional); large, deep 12" skillet w/lid; large slotted spoon or spatula

6a0120a8551282970b0240a4820b9d200dCook's Note:  Known as holubki to me and many of you, stuffed cabbage rolls are beloved in every Eastern European household. Everyone makes them a bit differently, with the constants being: ground meat (beef, pork and/or lamb), cooked rice, steamed green cabbage leaves and a tomato-based sauce.  Because they are labor-intensive, too often they're reserved for holidays or special occasions. That said, those of us in Eastern European inner-circles know there are other ways to bring this knife-and-fork savory comfort food to the weekday table in almost half the time.  Here are my family's favorite ~ Five Ways to Enjoy Slovak-Style Stuffed Cabbage ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

09/15/2019

~ The Perfectly-Seasoned 16-Minute Broiled Burger ~

6a0120a8551282970b0240a4ad5929200dOn busy weeknights, or when I'm just plain pressed for time, popping a flank steak, a couple of pork blade steaks, or a few burgers under the broiler frees up my hands and some time to set the table, toss a salad or fix a side-dish and collect a couple of condiments.  In exactly 18-, 22- or 16-minutes respectively (17 minutes if we want  cheeseburgers), dinner is on its way to the table. To those who contend that broiling is not the ideal method for cooking any of the above, I say "poppycock".  Position the oven rack 5 1/2"-6" underneath the heat source, purchase steaks or make burgers within my pounds/ounces recommendations, then, time them as directed.

6a0120a8551282970b01bb0998dfa6970dAfter the first moist, juicy perfectly-cooked bite, you'll convert.

6a0120a8551282970b0240a481e824200cFor my all-purpose  'burger seasoning:

2  teaspoons fine sea salt

1  teaspoon coarse-grind black pepper

1/2  teaspoon garlic powder

1/2  teaspoon onion powder

1  teaspoon beef bouillion

6a0120a8551282970b0240a481e9a8200c-120wiStir spices together. Makes a scant 2 Tbsp.

6a0120a8551282970b01b7c95a3ee5970bFor the burger patties:

3  pounds lean, fresh-never-frozen, ground beef (85/15)*

*Note:  The best 'burgers are made with freshly-ground meat meaning: not out of the freezer and thawed.  I am not here to tell you not to freeze ground meat.  While it works great for things like sloppy Joe's, tacos and chili, freezing does compromise the taste and texture of 'burgers.

IMG_4201 2 IMG_4201 2 IMG_4201 2 IMG_4201 2 IMG_4201 2~Step 1. Using a kitchen scale, divide the meat into 6, 8-ounce portions. Form each portion into a 5"-5 1/2"- round disc, approximately 1/2" thick. Place three patties on each of two 11 3/4" x 8 1/2" x 1 1/4" disposable aluminum broiler pans (the kind with corrugated bottoms).  Using your fingertips, lightly season tops of patties with the seasoning blend.

IMG_4211 IMG_4211 IMG_4211 IMG_4211 IMG_4211~Step 2.  To broil the 'burgers to nice, moist and juicy medium- medium-rare, place the pans of seasoned patties, side-by-side, 5 1/2"-6" underneath preheated broiler for exactly 8 minutes.  Remove from oven, use a small spatula to flip patties over, lightly-season second sides and return to broiler for 8 more minutes.  Do not overcook.  

IMG_4340 IMG_4340~Step 3.  To make cheeseburgers, remove from oven, place one or two slices of cheese-of-choice (this is yellow American) atop each burger and return to broiler, just until cheese melts, less than 1 minute, watching carefully during this time.

Serve ASAP w/favorite 'burger condiments, &, chips or fries:

IMG_4761The Perfectly-Seasoned 16-Minute Broiled Burger:  Recipe yields instructions to perfectly-broil 6, 8-ounce hamburgers or cheeseburgers/6 servings.

Special Equipment List: kitchen scale; 2, 11 3/4" x 8 1/2" x 1 1/4" disposable aluminum broiler pan w/corrugated bottom; spatula

6a0120a8551282970b01b8d2e448b8970c 6a0120a8551282970b01b8d2e4490f970cCook's Note: To make 1 1/2 cups of My Copycat McDonald's Special Sauce:

1  cup mayonnaise

1/4  cup each: ketchup and sweet pickle relish

1  tablespoon yellow mustard

1  teaspoon white vinegar

1/2  teaspoon each:  garlic and onion powder and paprika

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

09/12/2019

~ My Copycat Primanti Brothers Secret Slaw Recipe ~

IMG_4281On occasion I go to Pittsburgh.  Just like every city there's plenty of sights to see, entertainment to be had, and, of course, lots of food.  While Pittsburgh offers its share of show-offy fine-dining experiences, The Steel City, in my opinion, is known more for its blue collar, working man's fare. One of the most well-known, and most popular examples is Primanti Brothers -- trendsetters in sandwich making since 1933.  When in Pittsburgh, you'll also notice that eating "alla Primanti's", "in-the-style Primanti's" (huge, overstuffed sandwiches topped with slaw and fries) surrounds you.

IMG_4298Primani's 'slaw is vinegar-based and basic.  Seriously folks.  Think basic. This slaw is an unembellished monochromatic mixture of shredded green cabbage (no carrots, bell peppers or onions) -- 100% resemblant of the many variations of Pennsylvania Deutsch (the German speaking people of Pennsylvania) coleslaw recipes.  The dressing needs no special or fancy ingredients -- as far as I can tell, just green cabbage and a well-balanced dressing containing vinegar, sugar, salt, pepper, a touch of celery seed, and some generic vegetable oil.  I add a tad of whole grain German-style mustard to my recipe, to stabilize it -- I can't be certain, but they might too.  

Try my copycat -- it's damned close, & only takes 5 minutes.

IMG_4268For my easy copycat Primanti's coleslaw:

6  cups store-bought shredded green cabbage (10 ounces)

3  tablespoons each:  granulated sugar and white vinegar

1/2  teaspoon each: sea salt & coarse-grind black pepper

1/4  teaspoon celery seed

1  tablespoon whole-grain mustard

2  tablespoons vegetable oil

IMG_4269 IMG_4269 IMG_4269 IMG_4269~Step 1.  Place the shredded cabbage in a medium bowl.  In a 1-cup measuring container with a tight-fitting lid and pourer top, add the rest of the ingredients, as listed.  Put the lid on tight and vigorously shake the container, to thoroughly combine and emulsify the dressing.  Add all of the dressing to the cabbage.  Using a large slotted spoon, stir to thoroughly combine.  Cover the bowl and place in the refrigerator for several hours or overnight.  Overnight is best.

Try it on My Copycat Primanti Brothers Pitts-burger Sandwich

IMG_4313My Copycat Primanti Brothers Secret Slaw Recipe:  Recipe yields 3 cups coleslaw.

Special Equipment List: 1-cup measuring container w/tight-fitting lid and pourer top; large slotted spoon

6a0120a8551282970b0240a4d060ef200bCook's Note:  Looking for some pub grub to snack on while sipping your suds and waiting for your Pitts-burger?  Well, the 'Burgh made ~ Beer-Batter-Dipped Deep-Fried Zucchini Sticks ~ famous too. Heck, Pittsburgh is the land of deep-fried almost anything, and, I for one could make a meal of these things.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)