Happy Birthday to my First Baby!

In St. Paul’s Hospital

With our wonderful Dr. Swanson

At home

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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.