- Megan Leigh
We found a large variety of pierogies at Fairway, so we tried a few different kinds: Potato, Potato and Cheese, Potato and Spinach. Then we had to figure out toppings. Sour cream, of course. But Christmas Eve seemed like it required a little bit more. Ben thought pesto sounded good, so we added that to the list. Then I looked for ideas on the internet. My favorite idea there was fluffer nutter pierogies, but I didn't think that I could get everybody on board with that one. Somebody suggested bacon and sauteed onions, and that one did sound like a crowd pleaser. So that's what we had as toppings: pesto, sour cream, and bacon and onions. It was delicious, but very heavy! After we ate, everybody sat around groaning. I'm curious about how other people eat pierogies. Any special topping suggestions?
-Kristin
I made my own topping of sour cream and tomato sauce, heated and mixed on the stovetop so it makes a creamy sauce. I learned this, and about pierogies in general, from this great restaurant that existed in St. Pete when I first went down: Ovo. It's no longer there but it's legacy lives on in the Harper household!
- Megan Leigh
2 comments:
mmmmm. Ovo's.
I asked Rosemary how they have their pierogies and she said just with butter.
The bacon and onion sounded perfect with the potatoes inside!
I like Meg's way, too.
These look sooooo good! Your topping choices sound wonderful. I like butter and parmesan on mine. We sure missed you all at Christmas!
Post a Comment