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The Unofficial HBO's Girls Cookbook

Di Judy Gelman e Peter Zheutlin

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Lunghezza: 179 pagine1 ora

Editore:: Open Road Integrated Media
Pubblicato:: Oct 6, 2015
ISBN:: 9781942952381
Formato:: Libro

Descrizione

Eat and drink your way through New York with Hannah, Marnie, Jessa, and Shoshanna . . .

This e-Book includes nearly two dozen recipes for fans of the HBO hit show Girls:

* Stop in at Café Grumpy and learn how to make a French press coffee the way Ray and Hannah would
* Recreate Jessa and Thomas-John’s Foundry wedding cake, with buttercream icing made from local NYC rooftop honey
* Bake up the Salmagundi Club’s chocolate cookies, like the one Hannah nibbles on after her cringeworthy reading at the prestigious art and literary association
* Try your hand at authentic pierogies from Christina’s Polish Restaurant, a short walk from Hannah’s Greenpoint apartment
* And more—from Brooklyn Pad Thai and Jessa’s White Russian to BabyCakes Black-and-White Cookies and Baked Eggs Warwick Style

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Inizia a leggere

Informazioni sul libro

The Unofficial HBO's Girls Cookbook

Di Judy Gelman e Peter Zheutlin

Lunghezza: 179 pagine1 ora

Descrizione

Leggi altro

Editore:: Open Road Integrated Media
Pubblicato:: Oct 6, 2015
ISBN:: 9781942952381
Formato:: Libro

Informazioni sull'autore

Judy Gelman

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The Unofficial HBO's Girls Cookbook - Judy Gelman

Christina’s Potato

and Cheese Pierogies

Courtesy Christina’s

Polish Restaurant

Reviewing the pros and cons of becoming Hannah’s roommate, Elijah notes, I do love pierogies. He could get them at Christina’s Polish Restaurant at 853 Manhattan Avenue in Greenpoint, a short walk from Hannah’s apartment on India Street. Christina’s is a casual spot with a welcoming atmosphere and affordable prices where owner Krystyna Dura serves authentic Polish and American fare to loyal patrons. Dura hails from a family of opera singers, and many of them, and their actor friends, have made the pilgrimage to Christina’s while visiting New York to get a little taste of home. Former New York Governor George Pataki is a customer, and Nicole Kidman and actor Wallace Shawn have also been by.

Since 1993, Dura has offered traditional Polish favorites, including her very popular pierogies—half-moon-shaped dumplings that are filled and boiled or fried—along with stuffed cabbage and mushroom, goulash, potato pancakes, and cheese blintzes. While she brought several of her pierogi recipes from her native Krakow, including meat and cabbage-mushroom, she developed the spinach-ricotta recipe here as another vegetarian option. The perennial favorite, though, is cheese and potato, and she shared the recipe for The Unofficial Girls Guide to New York.

Pierogies can be served as an appetizer or a main course. Christina’s serves seven pierogies on a plate with fried onions—the traditional Polish accompaniment—and sour cream, butter, or applesauce.

Christina’s Polish Restaurant on Manhattan Avenue

Note: Vegeta is an Eastern European vegetable, herb, and spice seasoning that can be purchased online and in specialty stores. Farmer’s cheese is solid pressed cottage cheese.

FOR THE FILLING

1 1/2 russet potatoes, peeled and cut into 1-inch slices

1–2 tablespoons olive oil

1 small onion, chopped (plus additional if serving with fried onions)

8 ounces farmer’s cheese (see note)

Salt and pepper

1–2 pinches Vegeta seasoning (see note)

FOR THE DOUGH

1 pound all-purpose flour (about 3 1/2 cups), plus additional for forming the dough and for flouring the board

13 ounces (370 milliliters) hot water

2 eggs

Pinch of salt

FOR SERVING

Fried onions

Sour cream

Butter (to melt on pierogies when warm)

Applesauce

1. To make the filling: Place the potatoes in a medium pot. Add cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes. Drain and cool completely.

2. While the potatoes are cooking, pour olive oil in a small frying pan, add onion, and sauté until lightly browned.

3. Return the potatoes to the empty pot. Add onions and cheese, and salt, pepper, and Vegeta to taste. Mash or mix well until large lumps are gone. (You can also use a food processor to mix the filling.) Set aside while you make the dough.

4. To make the dough: Combine flour, water, eggs, and salt in a food processor until dough forms. Add additional flour if necessary. Remove to a well-floured surface and roll with a rolling pin until dough is about 1/8-inch thick. Using a glass or a cookie cutter (approximately 2 1/2 to 3 inches in diameter), cut dough into circular pieces.

5. To make each pierogi: Spoon 1–2 teaspoons of filling into the center of each dough circle (you can add more filling for a puffier pierogi). Fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling, forming a semicircle. The edges should be tightly sealed.

6. For boiled pierogies: Bring a large pot of salted water to a boil over high heat. Drop pierogies in batches into boiling water. Boil 5–7 minutes. (At first they will sink, but when cooked, they will float to the top.) Remove pierogies with a slotted spoon and place on a plate with paper towels to drain and cool. For fried pierogies: Pour 1–2 tablespoons olive oil into a frying pan, add pierogies, and fry for 5–7 minutes, until slightly crispy and brown.

7. Serve immediately with fried onions, sour cream, butter, and/or applesauce.

Makes approximately 50 pierogies

HANNAH’S KITCHEN

When you live in Brooklyn near a bunch of your old college buds and a few thousand other twentysomethings, you’re bound to find yourself entertaining them once in a while, whether it’s throwing a party or cooking dinner. Two Brooklynites with culinary savvy helped us to recreate a few of Hannah’s dishes.

Hannah’s Melty Cheese Pretzels

Courtesy Beth Lewand, Eastern District

When Elijah moves into Hannah’s India Street apartment, they celebrate with a party (season 2, episode 1; It’s About Time). Elijah and Shoshanna snack on Utz Specials, sourdough pretzels in a large plastic keg, while prepping for the evening, and when the party kicks into gear, Hannah passes a tray of pretzels draped in melted cheese, apologizing that the cheese got a little hard in a good way. They don’t seem to be a hit.

Pretzels with melted cheese?

I’ve heard of people dipping pretzels into melted cheese, but not melting it on the pretzels, says Chuck Tullis, vice president of the Pennsylvania-based snack food company Utz Quality Foods. It sounds good!

To find the perfect pretzel-topping cheese, we turned to Eastern District, a Brooklyn-based purveyor of American farmstead cheeses, craft beers, meats, and sweets, located just around the corner from Hannah’s India Street

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Informazioni sul libro

The Unofficial HBO's Girls Cookbook

Azioni libro

Descrizione

Azioni libro

Informazioni sul libro

The Unofficial HBO's Girls Cookbook

Descrizione

Informazioni sull'autore

Autori correlati

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