These past few weeks, I have had the pleasure of participating in the second annual Youth Recipe Challenge featured at the Taste of Woolwich event on April 15 as part of Healthy Communities Month.
For two years in a row, I have been asked to review recipe submissions by local youth groups within the age range of Grades 4 to 6. Both years I have been quite impressed with the recipes submitted and the creativity evident in each entry. The challenging part for the up-and-coming culinary wizards of the township was to incorporate as many local foods as possible in their recipes. Each group was asked to indicate which ingredients were sourced locally and where they could be purchased. I have to commend each group for working hard to come up with a delicious recipe while trying to source most ingredients locally.This year’s winner is a common favourite among many people, but adding the nettle spiced gouda to the filling and serving alongside some local smoked sausage made these perogies especially savoury and delicious. Kudos to all participants, and here’s hoping we get even more submissions next year. Keep cooking, kids.
Potato & Cheese Perogies with Maple Sausage & Fried Onions
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- 4 cups all-purpose flour
- 2 eggs
- 3 lbs peeled potatoes
- Water as needed
- 3/4 tsp salt
- Garlic salt to taste
- Salt & pepper to taste
- 1 pack (4 pieces) smoked sausage
- Maple syrup to taste
- 1 sliced onion
- 1 small block medium gouda with wild nettle cheese
- Cherry tomatoes (garnish)
- Butter as needed
For the perogies:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain;
Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff;
Roll dough in small sections, about 1/4-inch thick. Using a large biscuit cutter or drinking glass, make circle cuts;
To make filling: Mix together potatoes, cheese, salt, pepper and garlic salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges;
To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top;
In a saucepan, add some butter and fry the perogies until golden brown.
For the sausages and onions:
In a saucepan, melt butter until sizzling;
Add sausage, partially cook;
Add maple syrup until coated;
Finish cooking until desired brownness;
Add onions and fry until soft and brown;
Add garnish of cherry tomatoes and serve.