Posted on 06/11/2021 12:42:02 PM PDT by mylife
The pandemic revealed just how connected we are as citizens of the world. Few corners of the earth escaped the deadly COVID-19 virus and nations worked in tandem to contain it. In many ways, it proved that we’re more similar than we are different. This got us thinking about how much we share when it comes to food.
“If you put a human in a room with some kind of substance and flour and water, eventually that human will exit with a dumpling, a ravioli, a samosa, an empanada, or a pierogi,” says Zofia’s Kitchen chef and co-owner Ed Hardy. He specializes in clever flavors of pierogi and believes you can travel anywhere and find filled dough. “Any culture that’s trying to claim that it’s theirs can’t really do that because it was bound to happen anyway. It was inevitable. Humans love dough-covered items. It’s a primal urge.”
(Excerpt) Read more at washingtoncitypaper.com ...
pastrami and swiss perogi’s Oh My!!
The only thing better than dough-covered is dough-covered and fried.
Pizza! Don’t forget the Pizza!
It sounds to me like no matter what food you enjoy, it is cultural appropriation. Let’s stay correct, people. /S
It makes a handy container or set of handles for everything else. Turns anything into a finger food.
Did the S & P go up?
Zofia’s Kitchen specializes in pierogi, but diners should come to the table with an open mind. Chef Ed Hardy strays from sauerkraut and potatoes and fills his dough bundles with quirky abandon. One mimics a crab rangoon, another stars gravlax, cream cheese, and everything seasoning. Hardy was inspired to “bring comfort food to a populace that needed comforting” during the pandemic and began researching one of Eastern Europe’s greatest contributions to the food world. The most surprising thing he found in his research was “the sour cream fight.” Some dough recipes call for it, others don’t.
Zofia’s Kitchen fully launched in December 2020 inside the Ballston Quarter food hall. “Zofia is a made-up paternal grandmother,” Hardy says. “Your Polish grandmother you didn’t know you wanted or needed.”
If you have to pick one flavor to try first, make it pastrami and Swiss cheese ($12.99) matched with a creamy mustard sauce. Hardy cures and smokes the brisket in house. All pierogi come eight to an order. You select whether you want them sautéed, steamed, or fried to a golden crisp. Sautéed is the answer for the pastrami variety.
You may find the look of them a bit surprising. Because Zofia’s Kitchen cranks out as many as 800 pierogi per day,
There is a place in El Monte (Lost Angeles) that makes thousands of them a day and distributed all over. SO good.
please raISINS OUT OF MY PICADILLO.
Bfl
poor little guy got himself in a jam... 😁
I just made meat pies and tossed salad for dinner. 😊
you had me at meat pies.
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