Great Garlic Cook-Off - July 2018

 
 

Roasted Garlic and Potato Pierogis with Garlic Shallot Bacon Jam

 

Placement: 2nd Place Winner! 

Prize: $2,500 & Garlic Crown

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Fun presentation won the hearts of the judges... roasted garlic and shallot bacon jam sealed the deal! 

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Feeling of accomplishment... 

 
 

RECIPE:

Roasted Garlic and Potato Pierogis with Garlic Shallot Bacon Jam

Ingredients:

Roasted Garlic & Potato filling:

  • 1 ½ pounds (about 5 medium-size potatoes), peeled & coarsely chopped (gold potatoes)
  • 3 tablespoon pure olive oil, divided
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 2 heads (large) garlic, cut in half horizontally
  • ½ teaspoon fresh thyme, minced 
  • 1 cup onion , chopped (brown really well)
  • 6 oz ricotta cheese
  • 2 tablespoon cheddar cheese, shredded

Garlic Shallot Bacon Jam: 

  • 12 oz bacon, cut into thin strips
  • 2 cups shallots, chopped (saute till browned) 
  • 1 head (large) garlic, previously roasted
  • 2 tbsp unsalted butter
  • 1/3 cup sherry wine
  • 1/3 cup packed brown sugar (dark brown)
  • 3 tbsp apple cider vinegar (good quality)

Pierogi: 

  • 35 round wonton wrappers
  • 1/4 cup water (used for sealing pierogis)
  • 2 quarts water, to boil pierogis
  • 2 teaspoons salt, to season water
  • 3 tablespoons pure olive oil
  • 3 tablespoons unsalted butter

To assemble dish:

  • ½ cup finely chopped parsley 
  • 3/4 cup sour cream (good quality)

Directions:

  1. Pre-heat oven to 400 degrees F.
  2. Line sheet pan with parchment paper or foil; spread out potatoes, lay garlic head halves next to potatoes; sprinkle with with thyme; drizzle with 2 tablespoons olive oil; season with salt and pepper; cover and roast for 30-35 minutes or till fork tender; Transfer potatoes and 1 head roasted garlic to a medium glass bowl; return remaining (1 head) roasted garlic to oven, allowing it to roast for another 15 minutes.  Mash potatoes with a fork; set aside; mash roasted garlic cloves (1 head) with a fork; set aside. 
  3. In a medium saucepan, sauté onions in remaining 1 tablespoon oil till browned; add mashed potatoes and mashed garlic (1 head mashed); sauté for another minute pressing down to combine ingredients.
  4. Transfer to a medium bowl and add ricotta cheese and cheddar cheese; combine well; set aside.
  5. Remove remaining garlic from oven and mash cloves with a fork. In a cast iron skillet, brown bacon; with a slotted spoon, transfer bacon to a small bowl.
  6. Remove all but 3 tablespoons bacon fat from skillet; add shallots and butter to skillet and cook over medium/low heat till slightly brown.
  7. Add sherry and simmer for a minute; add brown sugar, vinegar, remaining 1 head roasted garlic cloves (mash with a fork) and reserved bacon; cook over low heat, stirring occasionally till mixture is caramelized (about 10 minutes).
  8. Place wonton wrappers side by side over a flat surface; place about 1 tablespoon potato/garlic filling in center of each wrapper; brush water around edges of dough and carefully seal pierogis holding bottom of wrapper and bringing in edges to seal. 
  9. Bring water to a boil in a medium saucepan; season water with salt; place 7 pierogis in boiling water; cook for about 1 minute or till pierogis float; remove with a slotted spoon and transfer to a paper towel lined plate; repeat process with remaining pierogis.  
  10. Meanwhile, in a cast iron skillet, heat oil and butter (1 tablespoon each to start with, adding more later for remaining pierogis); pan fry cooked pierogis till golden on both sides; repeat process with remaining pierogis. 
  11. Transfer golden pierogis to serving dish; top with roasted garlic and shallot bacon jam; sprinkle with parsley; dot with sour cream on sides of dish. Enjoy! 
 
Lidia Haddadian