Who says homemade pierogies are hard to make?

pierogies summary: our favourite brand of supermarket pierogies has disappeared; so has our favourite brand of yoghurt; it turns out making pierogies at home is ridiculously easy; so is yoghurt… (click on images to see larger views and more photos)

Whine alert: Sigh… There are even fewer choices on our supermarket shelves and our favourite brands are no longer available to us.

yoghurt and pierogies A few months ago, when it was still too warm outside to have the oven on overnight to make yoghurt, we went to the supermarket to replenish our stash. And suddenly we wondered if our name was Hubbard.

Yes. The shelf where our favourite yoghurt (made in Quebec, with offices across Canada, including one in Mississauga) should have been was bare! The most reasonable looking alternative that appears to be made in Canada (The “made with 100% Canadian milk” cow logo is on the lid). But googling, I see that the company’s headquarters are in California. Really?!

After staring in frustration and wondering what we were going to do about yoghurt, we were suddenly reminded that we didn’t have any emergency pierogies in the freezer. We hurried to the freezer aisle.

Augh!! Our favourite brand was there but the only flavour was simulated bacon and cheese. Simulated bacon?! Does anyone want simulated bacon?? I think not.

When we found a store employee, we asked what was going on.

He told us they were no longer carrying these brands because, “Well, um, they weren’t sure, um, head office, um, we just sell what they send; um, sorry.”

And we went into a decline.

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khachapuri update

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summary: making koulouria; my memory is fading; apparently khachapuri CAN be baked on the stovetop; bookmarked red bean filling;

Are you like me? Had you never heard of khachapuri?
-me, Conquering Runny-Yolk Phobia with Khachapuri (BBB January 2016), blog from OUR kitchen

I can’t believe it!!

koulouria I decided to make koulouria today and instead of getting Anissa Helou’s “Mediterranean Streetfood” from the shelf, I grabbed what I thought was the right book: Jeffrey Alford’s and Naomi Duguid’s “Flatbreads and Flavors”. I opened it to the bookmark expecting to see a picture of sesame rings. The book lay open nice and flat, clearly having been read. Several times. But instead of the sesame rings I thought I’d see, there was a recipe for “Georgian Cheese-Filled Quick Bread – emeruli khachapuri”!

And I said I’d never heard of khachapuri…. (continue reading )

Conquering Runny-Yolk Phobia with Khachapuri (BBB January 2016)

go directly to the recipe

BBB: Let's Get Baking summary: recipe for 2 kinds of Khachapuri: Adjaruli and Ossetian; runny egg-yolk phobia; potato substitution; converting food aversions; proof is in the tasting; we made a video!; a Bread Baking Babes project; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) January 2016: Khachapuri

khachapuri Are you like me? Had you never heard of khachapuri? It’s pretty amazing that we haven’t when you consider that there is a khachapuri index!

Tbilisi State University (ISET) defines the Khachapuri index as the average cost of cooking one standard Imeretian Khachapuri. The evolution of this cost is indicative of inflation and economic trends in the country.
-CospoT, The pulse of the Georgian economy: the Khachapuri Index
Ajaran khachapuri is essentially a breadbowl encompassing a molten lake of oozy, salty cheese and a poached egg. It is typically shaped like a boat or an eye, the egg’s yolk a sort of sunny pupil. I first tried it on a sweltering August afternoon after a sticky four-hour bus ride […] January, however, is another story. There’s nothing like biting cold (or a nasty hangover) to make you crave stick-to-your-bones food like this. Make it for a weekend brunch or your next snow day. It’s so filling you won’t need much on the side: just coffee and some grapefruit or orange juice to cut the richness.
Serving note: If you like, sprinkle the khachapuri with black or red pepper, smoked paprika, or chopped greens (cilantro, parsley, basil, mint, dill). If you prefer a spicier version, mix some ajika into the cheese while it’s hot. A light salad of cucumber, tomatoes, and red or green onions on the side would complement the rich khachapuri nicely.
-Jenny Holm, Ajaran Khachapuri (Hot Breadbowl with Cheese and Egg), The Georgian Table

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Christmas Baking: it’s not for us!!

feed the hungrysummary: Christmas giving; childhood memories; mincemeat; apricot jam; not everyone is as fortunate as we are: links to various charities; link to Advent calendar; (click on images to see larger views and more photos)

Yesterday, I mentioned that one of the reasons I was late with my BBB post was because of baking bread for a bake sale.

When I was growing up, my mother baked the most wonderful things. Her bread was stellar – I wish I could get the loft she got! And her cookies, brownies, birthday cakes were wonderful too. I loved coming home from school and getting waves of deliciousness wafting from the kitchen as I stomped snow off my galoshes (yes, in those days, we wore galoshes) and pulled off Dad’s big wool socks that I had on over my shoes.

And I would race into the kitchen to see trays galore of perfect cookies. Or cake. Or brownies. Or butter tarts. (continue reading )