NICOLE’S BEET & BOURSIN PEROGIES

barbecued salmon and vegetables

Dinner at Nicole’s is always a surprise and an adventure.  Her menus are often contemporary but she also loves and collects retro cookbooks.

Although Nicole does almost all of the cooking, Bryan and I do pitch in from time to time.

Wheatberry bread

Brioche buns

Fougasse

              Nicole has a pasta machine and asked me to make ravioli.  Yikes!!! 

  

 The next time I make ravioli for her, I hope I’ll remember not to roll out all the strips ahead of time, because they did get a bit dry before I was finished stuffing.

Bryan and I fried up the leftover ravioli and covered them with                        

leftover whipped cream!!!  "Pretty good," as my dad would say.

Any_­way, the filling was excellent.  In fact I just spooned up all the leftover filling for a pre-dinner snack yesterday and made up my mind to try it in perogies sometime.  

BEET & BOURSIN PEROGIES

½ lb red beets

3 oz  Garlic and Herbs Boursin cheese

½ lemon

½ tsp salt

¼ tsp pepper

·        Preheat oven to 400 degrees.

·        Pierce beets with a fork.  Wrap in aluminum foil and roast 1 hour.

·        Peel, chop, and place in food processor.

·        Add cheese, salt, and pepper.

·        Squeeze lemon and add juice to food processor.

·        Blend well.

For my mother’s unbeatable perogy dough and instructions, see:

http://eleanorstadnyk.blogspot.com/2012/06/perogiesvarenikipyrohi.html

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If you decide to make ravioli instead of perogies, toss the cooked ravioli in melted butter.  Then sprinkle with red wine vinegar and parmesan.  J