Recipes

Let the Feasting begin!

... bread is an epiphany, croutons are god ...
~ Lobster ~

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Pierogi

Pierogi (courtesy of our good friend Yosy.)

East European stuffed dumplings Servings: 4-6

Pierogi Dough

• Flour, all purpose 4-5 c
• Salt 2 t
• Eggs beaten 2 ea
• Water 1/2 to 1 c
• Oil 2 T

Potato Filling

• Butter 2 T
• Onion minced 1 ea
• Potatoes, russet peeled, large chunks 4 ea
• Sour cream 2 T
• Salt 2 t
• Pepper 1 t

METHOD

Pierogi
Mix the flour and salt together well in a large mixing bowl. Make a well in the center and add the eggs,1/2 cup water and oil. Mix well with your hands to form a mass. Add water by small amounts to bring together in a kneadable mass. Knead until smooth and silky, 8-10 minutes. Cover with plastic wrap and lest rest at least 30 minutes. Roll out to 1/8" thick on a floured surface, and cut into rounds with a large glass or small bowl. Place 1-2 T stuffing (below) into the center of each dough round. Wet the edges with a little water and fold in half. Seal with the tines of a fork. Cook 5-7 minutes in boiling, salted water and serve.

Potato Filling
Sauté the onions in the butter over medium heat till cooked through and translucent. Boil the potatoes in salted water till done. Drain well, and mash till smooth with the sautéed onions and the remaining ingredients. Adjust seasoning to taste and use to stuff pierogi.

NOTES
Pierogi is the Polish name for this culinary item. But these stuffed dumplings are also familiar to Russians, who call them pelmeny or vareniki. They are known to Eastern European Jews as pirogen. Pierogi come in both savory and sweet versions. Potato is most common, but mushroom, meat and prune-filled versions are popular in different areas and cultures. Pierogi dough, as with all doughs, is most easily made in a food processor. Simply place all dough ingredients into the food processor and blend until it all comes together. Knead briefly, lest rest, and proceed with the recipe. You can also sauté the boiled pierogi in hot butter to finish if you like. Or you can sauté onions in butter until they are soft and caramelized and then add the pierogi. Savory pierogi go well with boiled meats.

Yinyana Elemental Tea Infusion The Hardware

(this is one of the easier rasayana teas

as it only takes 6 hours to make)

It is also delicious and uniquely is served in

very small turkish coffee cups

You require one tea light

and a NEW ceramic oil burner

This is important if you do not follow that advice you might kill yourself

or at best make yourself very ill - The Ceramic burner must be NEW

Essential oils are mostly NOT for internal consumption and

can be very toxic if taken internally

Here is the sort of pot I use (the top part of the oil burner)

- as you see a whole Buddha can be place in there

From our Cooking with Buddha component

keep the candles in the fridge (in a plastic bag so the wicki does not absorb moisture)

they burn twice as slowly - trim the wick to 1/4" is also a good tactic

- otherwise your tea will be ready too soon

The Ingredients

In the pot you place

nutmeg

cinnamon

clove

cardomon

pepper

sugar

citrus rind

tea

water

Cooking and Serving

If you are a Triple Dorje Initiate you will know

how to metta pulse the tea for the 6 hours

Once the tea part is cooked add it to an equal amount of hot milk

(I also leave out the sugar and add it at this point)

It now needs to be areated

a whisking is possble

the tradiotional method is pouring from

one container to another at high speed

(practice with a cup of tea and two cups)

the important thing is the height of pouring

(start close and increase the distance)

more details soon . . .

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What else is on the Menu?

The Story of Stone Soup

Once upon a time, somewhere in post-war Eastern Europe, there was a great famine in which people jealously hoarded whatever food they could find, hiding it even from their friends and neighbors. One day a wandering soldier came into a village and began asking questions as if he planned to stay for the night.

"There's not a bite to eat in the whole province," he was told. "Better keep moving on."

"Oh, I have everything I need," he said. "In fact, I was thinking of making some stone soup to share with all of you." He pulled an iron cauldron from his wagon, filled it with water, and built a fire under it. Then, with great ceremony, he drew an ordinary-looking stone from a velvet bag and dropped it into the water.

By now, hearing the rumor of food, most of the villagers had come to the square or watched from their windows. As the soldier sniffed the "broth" and licked his lips in anticipation, hunger began to overcome their skepticism.

"Ahh," the soldier said to himself rather loudly, "I do like a tasty stone soup. Of course, stone soup with cabbage -- that's hard to beat."

Soon a villager approached hesitantly, holding a cabbage he'd retrieved from its hiding place, and added it to the pot. "Capital!" cried the soldier. "You know, I once had stone soup with cabbage and a bit of salt beef as well, and it was fit for a king."

The village butcher managed to find some salt beef . . . and so it went, through potatoes, onions, carrots, mushrooms, and so on, until there was indeed a delicious meal for all. The villagers offered the soldier a great deal of money for the magic stone, but he refused to sell and traveled on the next day. The moral is that by working together, with everyone contributing what they can, a greater good is achieved.

Soup is the official food of the Tmxxine Ozmonaughts
(famous Ozmonaughts include the Astral Dolphins, BIM and Lorik)
Soup is suitable for multidimensional picnics
Open a can of Vajradhara soup

Everything looks better with tea