FRENCH RIVIERA PIEROGI
Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance!
Serves 2-4 (12 pierogies with sauce)
12 froz. potato and onion pierogies by Supreme Pierogi – JJ Wilk
Cook pierogies in salted, boiling water till tender. Drain in colander.
As pierogies cook, make sauce:
In large bowl combine:
2 T. margarine
1 T. whole grain mustard
1 T. sm. capers, drained
1/4 c. finely crushed walnuts
5-6 fresh leaves basil, thinly sliced into strips
1 t. garlic powder
2 t. brown sugar
1/2 t. liquid smoke
teeny, weeny bit of ground cloves – hardly any
salt to taste
1/2 c. boiling pierogi water
freshly ground black pepper
Stir well, breaking up the margarine. The boiling water will heat the sauce sufficiently. Have the sauce ready when the pierogies get drained. The minute you drain them, place in the bowl of sauce and gently swirl the bowl around to coat the pierogies with sauce, or lift and turn pierogies very gently in the sauce.
Plate and serve. Garnish with a fresh basil leaf.
Notes: This is super rich. I don’t know how to spell the sounds that came out of my mouth when I ate this. There was no forethought to this recipe. After 5 AM – having pulled another all-nighter – I just wanted something to eat. I made it in 10 minutes flat.
I had nothing in the house to work with for something quick – frozen pierogies and condiments. Wow. My aching body hurts, but the joy of eating elegance trumped the pain. If I had some wine, which I don’t, red or white would go great (depending on your preference). I’ll go with red!
I’m lucky to be able to buy these at my local grocery store – Sapell’s. They’re the best on the market.