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Wednesday, 22 May 2013

Happy Birthday to my First Baby!



In St. Paul’s Hospital


With our wonderful Dr. Swanson

At home
*****************

Now, my lovely daughter is all grown up and shares her favorite cookbooks with me.  This recipe comes from Rebar Modern Food Cookbook.


PEROGIES, YAM  (enough filling for one batch of dough)

1 ¼ pounds yams (0.56 kg)
½ tbsp butter
1 smallish leek, mostly white part, chopped OR one small onion, chopped
¼ tsp salt
¼ pound smoked Gouda cheese, grated
1/8 cup minced chives
1/8 tsp. pepper
1/8 tsp caraway seed (optional)

Filling can be prepared one day in advance.
  1.  Preheat oven to 400 degrees. 
  2. Scrub yam and poke here & there with a fork.  Place on oiled baking pan.  Add ¼ cup (to 1 cup) water & roast until yam is soft & puffy.
  3. Cool to handling temperature.  Peel & mash or puree until smooth.
  4. While yams roast, heat butter.  Add leeks (or onion) & salt & sauté until lightly golden & caramelized. 
  5. Combine leeks, mashed yams, cheese, & chives.  Season with pepper (& caraway, if using).  Taste for salt.