lazy noodles (kluski leniwe) with pesto

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I have been so lazy lately.  But seriously, I am not sure what is going on.  There are two possibilities I can fathom, allergies or the end of summer just makes us lazy. Here’s to being lazy!

So lazy noodles is a thing in Polish cooking.  Who doesn’t love lazy cooking.  We need more recipes like this in life.  They are also sometimes called lazy pierogi or lazy kopitka (which means little hooves and is another dish that uses potato instead – but I guess the lazy way is like this with cheese).  It seemed like the best thing to make since I’m lazy, and because it’s actually really good.  They are similar to gnocchi, using cheese and flour to make little dumplings.  But they are a bit more sloppy and lazy perhaps.  Pesto is also a bit of a lazy choice in my opinion, plus the basil you can get now!  Lazy noodles are often just served with browned butter breadcrumbs, little bacon bits or just sugar and butter.  But really they can be served with many other sauces, but just remember – keep it lazy.

Also I don’t do the whole pine nut pesto thing, in America pine nuts cost an arm and a leg, and I like my limbs thank you very much.  It’s walnuts for me.

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This version of lazy noodles I made is not the laziest.  The laziest would be to just take some farmer’s cheese and mix in an egg and then just add flour until you get the consistency you need.   I wanted mine to be extra good so I went for the slightly less lazy version where you beat egg whites and soften butter and all that jazz. The lazy part is that you don’t have to knead.

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Lazy Noodle (Kluski Leniwe) with Pesto

3 eggs, separated

6 tbsp unsalted butter, softened

2 1/4 cup soft farmer’s cheese

pinch of salt

1 1/3 cup all purpose flour (plus more for shaping)

1 1/2 cups basil, washed and dried

1/3 cup walnuts

1/3 cup olive oil

1/4 cup grated Parmesan cheese

1 garlic clove

juice of half 1 lemon

salt and pepper

-fill a large pot with salted water and set to boil.

-make the pesto by mixing the basil, oil, walnuts, olive oil, cheese, garlic and lemon in a food processor.  don’t over blend it, just pulse until it’s all blended nicely into a paste/sauce type texture.  season and pulse a couple more times.  set aside until the noodles are done.

-beat the egg whites until soft peaks form and set aside.  mix the egg yolks with the softened butter.   mix the farmer’s cheese with the yolks and butter and add salt.  gently fold in the egg whites.  fold in the flour in small batches and mix well.

-flour your work surface well.  the dough will be very sticky so use a bunch of flour and don’t overwork it.  divide the dough into four parts.  take one part and gently form it into a long thin tube shape. use your fingers to pinch and form it then roll it back and forth the make it longer.  you can make it as thin as you want but not too extreme, then cut it into even pieces and place on a floured plate or cutting board.

-place them into the boiling water not all at once.  they will float to the surface when they are done, just a minute or two so keep checking.  place them in a strainer and when they are all done toss them in your pesto!

violĂ  -jrad

strawberry pierogi

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Hey!  Strawberries are in season, yes they are!  Did you know that you can make strawberry pierogi?  And you eat them with sweet sour cream and dream about the Eastern European countryside.

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I think rolling and kneading pierogi dough might be may favorite thing ever.  It has a great texture.  It’s really soft and supple and quite elastic.  There a couple ways to fill pierogi with strawberries, but I think this is the best one.  A whole little strawberry tucked inside the lovely supple dough.  The other way would be to cut the strawberries into little pieces and shape them differently, more like a half moon.  But these are cuter, right!?

So here you go, try and and love them.

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Strawberry Pierogi

3 cups unbleached all purpose flour

1 large egg

2 tbsp neutral oil (like sunflower or grape seed)

1 tsp salt

1/2 cup – 3/4 cup warm water

1 pound small strawberries, hulled and cut in half if not small

1 tbsp powdered sugar

sour cream and powdered sugar for serving

-to make the dough pour the flour into a large bowl.  make a well in the center of the flour and crack the egg, pour the oil and sprinkle the salt.  mix a little with a fork and then slowly add the water, just 1/2 cup at first.  start to mix with your hands forming a dough.  add more water if too dry and flour if too wet.  flour your kneading surface well and knead the dough for 6-8 minutes until well incorporated and it looks like the gluten has formed well.  keep adding flour as needed.  place the dough ball on a well floured surface and cover with the mixing bowl you used before, let rest for about half an hour.

-meanwhile prepare your strawberries.  once they are cleaned and cut toss them gently in the powdered sugar. and set a big pot of salted water to boil.  prepare a cutting board with flour.

-once the dough has rested take half of it and roll it out on a well floured surface until thin but not see through.  use a wide thin cup to make circles, as close together as you can.  

-take out a circle and use the stickier side to fill.  place a strawberry, or half in the center.  using your thumb, index and middle finger on both hands take all the corners like you are pinching to make a little cross and then and seal it tightly.  they will look like cute little packages.  

-place each one on the floured cutting board, making sure they don’t touch each other.  you will put them in the freezer after doing a couple and keep adding.  they cook nicely if a little bit frozen.  repeat with the rest of the dough.

-once they are ready plop them in the water, not more than 10 at a time.  stir them a bit to make sure they don’t stick.  when they float to the top they are ready, sometimes i let them sit at the top a bit longer to get a bit softer. strain them out with a slotted spoon into a strainer.

-they taste the best served right away.  mix some sour cream with a little powdered sugar and enjoy!

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-julia rad