PIEROGI NATION
My “in” basket is overflowing with folks talking about pierogis, which were featured in my Food cover story today in the Press. (I found the homemade pierogis at the new and wonderful Jan’s Deli, 24 Wilson Ave., Englishtown, to be the best, best, best I’ve ever had in these parts.)
Anyway, I’ve heard from folks who reminisced about grandmothers, people who were near tears just at the notion of someone taking the time and trouble to make pierogis by hand, wistful lovers of the little comfort-food pockets who wish they could skip out on their jobs to get to Jan’s NOW. And here I thought I was the No. 1 pierogi fan at the Shore. Who knew we were a Pierogi Nation?
It is such a delightful food. The owners of Jan’s Deli, Stanislawa and Jan Data, came here from Poland 10 years ago and dreamed of opening a grocery where they could share the culinary traditions of their homeland. They are warm and welcoming people and gladly will share their pierogi preparation tips with you. I hope you stop by the grocery, meet them and score a couple dozen pierogis.
I prepare the fresh pierogis a bit differently than most. First, I slowly sauté some onions in unsalted butter in a deep-sided skillet on the stovetop. (Since discovering Jan’s Deli, I prefer the unsalted Polish butter sold there.) When they’re golden and soft, I remove them with a slotted spoon to a plate and then add water to the same skillet, not cleaning it out. How much water? Enough to just cover the pierogis – in order to boil, then simmer them. Anyway, I add the water, raise the heat to high, let the water bubble, then place the pierogis in the skillet. When the water starts to evaporate, I reduce the heat, season to taste with sea salt and black pepper, and let the pierogis simmer until there’s essentially just a film of liquid in the pan and the pierogis are cooked through and have turned golden at the edges. About a minute before serving, I return the sautéed onions to the skillet to warm them through. Sour cream? Sure, but with the Datas’ fabulous fresh pierogis, not necessary.
I’d love to hear how you cook your pierogis, oh you fellow residents of Pierogi Nation.
Cheers,
Andy
4.4.07
Anyway, I’ve heard from folks who reminisced about grandmothers, people who were near tears just at the notion of someone taking the time and trouble to make pierogis by hand, wistful lovers of the little comfort-food pockets who wish they could skip out on their jobs to get to Jan’s NOW. And here I thought I was the No. 1 pierogi fan at the Shore. Who knew we were a Pierogi Nation?
It is such a delightful food. The owners of Jan’s Deli, Stanislawa and Jan Data, came here from Poland 10 years ago and dreamed of opening a grocery where they could share the culinary traditions of their homeland. They are warm and welcoming people and gladly will share their pierogi preparation tips with you. I hope you stop by the grocery, meet them and score a couple dozen pierogis.
I prepare the fresh pierogis a bit differently than most. First, I slowly sauté some onions in unsalted butter in a deep-sided skillet on the stovetop. (Since discovering Jan’s Deli, I prefer the unsalted Polish butter sold there.) When they’re golden and soft, I remove them with a slotted spoon to a plate and then add water to the same skillet, not cleaning it out. How much water? Enough to just cover the pierogis – in order to boil, then simmer them. Anyway, I add the water, raise the heat to high, let the water bubble, then place the pierogis in the skillet. When the water starts to evaporate, I reduce the heat, season to taste with sea salt and black pepper, and let the pierogis simmer until there’s essentially just a film of liquid in the pan and the pierogis are cooked through and have turned golden at the edges. About a minute before serving, I return the sautéed onions to the skillet to warm them through. Sour cream? Sure, but with the Datas’ fabulous fresh pierogis, not necessary.
I’d love to hear how you cook your pierogis, oh you fellow residents of Pierogi Nation.
Cheers,
Andy
4.4.07
posted by Andrea Clurfeld at 2:02 PM
2 Comments:
I'm going to get some pierogi later today - thanks for the tips.
Do we have any update on which restaurant will be occupying the space that HoJo's in Asbury Park once held?
Anything new on the Mazi crew?
Have you eaten at the new place that took it's place?
I'm lucky enough to still get homemade pierogi from my Mom. Usually eat them just boiled. But if in the mood, i'll saute them in some butter, then much to everyone's surprise I sprinkle them with sugar, yes weird but delicious
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