“Queer Eye” Antoni Inspired Avocado-Stuffed Pierogies

For many LGBTQ+ folks, the Netflix revival of Queer Eye has been momentous. Five confident, queer people helping their fellow men through the trails and tribulations of life. For years, we’ve had representation in pop culture through a very narrow lens: the fashion commentary on the red carpet. On Queer Eye, we’re chefs, stylists, life coaches, builders, and (of course) fashionistas! Admittedly, even Tan France’s fashion commentary goes well beyond clothes, often aligning personal style with confidence.

Okay, Michael, enough blabbing about Queer Eye. Let’s talk PIEROGIES.

Last week, it was released that Queer Eye’s Antoni will be moving forward with a cookbook publishing deal. While announcing his deal, Antoni made reference to “Avocado-stuffed pierogies,” and I was in A-W-E. Why hadn’t anyone else thought of that?! The whole foundation for a pierogi are its soft, creamy filling; and what’s softer, creamier, and more ON TREND than avocados? Genius, I tell you.

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Now, I couldn’t wait for this “avocado-stuffed pierogi” recipe, so I went ahead and made my own version. My goal was to make tasty pierogies for my partner and I, and maybe get the attention of Antoni while I’m at it. SPOILER: it maybe works, so stay tuned for the entire blog!

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THE DOUGH, DUH!

Making pierogi dough is very simple, so don’t feel intimidated by it. Here’s how to make a simple & straightforward dough:

Ingredients

  • 2 cups of all-purpose flour
  • 1/2 cup of warm water
  • 1 egg
  • 1 tsp salt
  • 2 tbsp olive oil

Simply combine all the above ingredients in a large bowl! You’ll need to get your hands involved, as the dough will be dense. Keep an extra 1/4 cup of water by your side to adjust the consistently. The ideal consistency feels dense, yet soft. Leave the dough covered in a bowl for 30 minutes before use.

THE AVOCADO FILLING

The filling is time consuming, yes, but it’s not difficult. You’ll need about an hour to complete the filling.

Ingredients

  • 3 medium potatoes, peeled & halved
  • 1 large white onion
  • 2 ripe avocados
  • 50g – 75g of feta cheese
  • 1 container of plain, greek yogurt
  • Salt, to taste
  • Margarine or butter, as needed
  • Olive oil, as needed

Step 1: Dice a white onion, and place in a medium-heat skillet with 3 tbsp margarine & 1 tbsp olive oil. The oil addition to the margarine will ensure it doesn’t burn, as oil has a higher burning temperature than margarine or butter. Begin stirring the pan every 3-5 minutes, until the onions become translucent after 20-25 minutes.

Step 2: While the onions are becoming translucent, place the halved potatoes in a salted pot of water. Begin boiling. The potatoes should take 30-40 minutes to cook through.

Step 3: After the onions become translucent, place the temperature to LOW, and stir every 7-8 minutes. This will give the onions enough time to slightly caramelize before each stir. The onions will need another 30-40 minutes during this process.

Step 4: Take the potatoes out of the pot, and mash in a large bowl. Set the bowl aside for 15 minutes to cool. Once cooled, add 2-3 tbsp of plain, greek yogurt & stir until combined. Add 2 diced avocados & your feta cheese.

Step 5: Once the onions are caramelized, add to the potato mixture. Grab a large spoon or  spatula and FOLD the mixture together. It’s important that you don’t vigorously mix the ingredients, or everything will mesh together as one unison flavour. If you FOLD the mixture, you’ll have bites of avocado, caramelized onion, and feta cheese individually! YUM!

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Step 6: Roll out your dough to about an 1/8 of an inch, and cut circles using a wider glass cup. Place a ball of the filling on top of each circle, then begin to close each pierogi. I could write forever on how to close them properly, but just watch Martha Stewart and her mother do it! They explain it PERFECTLY!

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Step 7: Boil 6-7 pierogies at a time, for about 3 minutes. Serve with a dollop of plain greek yogurt or sour cream!

Optional Step 8: Fry the pierogies in 1/2 tbsp of margarine for added crispiness!

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Honestly, these are a solid 10/10. The acidity of the feta cuts through the fattiness of the avocados, so it’s not overwhelmingly creamy! If you make this recipe, be sure to tag me @mikerizzi 🙂

DID ANTONI GIVE HIS APPROVAL?!

After sharing my cooking experience on Instagram (and tagging @antoni), we exchanged some words! Turns out his tweet was a complete joke!! He never meant to put avocados in pierogies, but his mad scientist ideas led to this tasty recipe. I’d say that’s a win for stomachs everywhere.

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Until next time, this foodie is OUT.

-MR

 

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1 Comment

  1. My cooking skills are limited to microwaving frozen things…but my eating skills would include avocado-stuffed-pierogies…

    Like

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