My friends at Nachos NY have recently launched their first recipe book, Ultimate Nachos. Featuring Dumpering’s Nacho Dumpling recipe (as seen on Buzzfeed) and a guacamole recipe by me, Aviche, it’s a fun and creative collection of nacho-related recipes. The photography is also inspiring and mouth watering.
Grab your own copy of the book on Amazon: Ultimate Nachos.
Here in New York City, the day has continued to get increasingly dreary and ominous, with winds and rain picking up throughout the day. While she may keep me from going to work, force me to fill my bathtub with water and have pots and pans filled with boiled drinking water all over the kitchen, I refuse to let Sandy get the best of my stomach!
As Con Ed has been threatening to shut off our power all day, I had a think about the perishables in my refrigerator that likely wouldn’t last an outage. Mainly, just the milk, cream, and sour cream. So, this morning (yes, morning) began with hurricane ice cream. And to be clear, I don’t classify this as a dumpling!
I heated up milk, cream, sugar, and scraped a vanilla bean pod in a pot until 170°, let the mixture cool, and then threw it in my KitchenAid ice cream maker for 15 minutes. The hurricane part? Mixing in whatever I could find in my kitchen, which ended up being two types of Mast Brother chocolate bars and marcona almonds.
A bit later, I started to get hungry again. I defrosted some kielbasa I had tucked away in the freezer, cut up an onion and a red pepper, and made a handful of potato pierogi out of the half pound of fingerling potatoes I had laying around.
Pierogi are quick and don’t require a very refined technique to make, in my opinion. And they allowed me to use the sour cream that threatens to spoil if the power goes out.
The dough is flour, sour cream, salt, butter, and an egg. Knead for around 5 minutes until it’s no longer sticky. Refrigerate for 30 minutes.
While the dough is resting, peel and boil potatoes. Once soft, mash with butter and salt and sour cream until it is smooth in consistency.
Roll out the pierogi dough and cut (I use a glass) into circles. Fill, fold in half, and use your fingers to seal the edges.
Sauté sliced kielbasa with onion and pepper and the pierogi with olive oil, until sausage is cooked and pierogi are browned.
Happy hurricane-ing & stay safe everyone!