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Pillogi inherited from my aunt | Asahi Shimbun Digital Magazine & [And]

Pillogi inherited from my aunt | Asahi Shimbun Digital Magazine & [And]

"My family recipe" that spells the "taste of my mother" of New Yorker.In this city, called racial lumbro, we explore the roots of the food that forms him / her.This time, it is a continuation of the story of Evan Hander and Rachel and his wife.

関連記事ボルシチ、始まりのファミリーレシピ

"Please make a taste of your home (family recipe)."Visit New Yorker's home, surround the food, family ...

Evan began to knead a clog fabric in Rachel, a dining workbench, which is preparing for Borscht in the kitchen.Evan's mother's great -grandparents are from Ireland, and his paternal great -grandparents are from Poland.Pillogi is the taste of his paternal house.

"There are maternal family recipes, but not so many," Evan said.The potato staple food, Ireland, only the roots, "My mother's specialty dishes, from baked potatoes to mashed potatoes. I am good at baking, and I made chocolate chip cookies and banana breads well."Dinner is mainly his father, Joe, and says that various genres of genres, from Polish cuisine to pasta, have appeared on the table.

Evan said, "I have never eaten freshly made freshly made clogs," which was a frozen brand called MRS.T's I bought at the store.

However, at Christmas in one year, my aunt Patricia served a homemade clog.All the families with freshly made clogs are impressed by their taste."Since then, I have begun to make clogs with my family every year for Christmas."

By the way, Mary, a grandmother who knows the taste of authentic Polish clogs, eats Patricia's clicks.She said, "I was sorry that I couldn't tell you how to make clogs directly. We were busy and there was no chance (she laughs)."A distant way.Her grandmother's tongue is mostly severe.

The recipe inherited from my aunt Patricia is, of course, handmade from the fabric.Add flour, eggs, water, vegetable oil, and salt in a bowl, mix with a fork, transfer to the table, and knead it carefully by hand.The fabric, which was twisted for about 10 minutes with Evan's big hand, turned into a crisp, glossy, beautiful lump.Until now, I have seen Evan cooking several times close, but his hand always treats ingredients and properly.

Prepare the ingredients while lying down the fabric."There are many clicks, such as the sour craut, beef, and chopped kilbassa (Polish sausage), but we only have potatoes and cheese."Mash the boiled potatoes and match them with cheddar cheese.The cheese is "a type called" Sharp Cheddar ", which has a longer aging than a normal cheddar."It is said that aging has increased acidity and richness.

叔母から受け継いだ、ピエロギ | 朝日新聞デジタルマガジン&[and]

"This clog is simple, but cheese is particularly important to determine the taste. Using good quality cheese is the secret of deliciousness."

(Continue to "Red soup with full power to live")

"Recipe" clog

★ Materials

(Skin) Flour 3 cup egg 1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 1 cup

3 potatoes (large) 3 sharp cheddar cheese (grated) 450g Milk 1 /2 Cup Salt pepper appropriate Dry Rune Appropriate amount

Butter Approximately 110g onions (large) 3 pieces of salt appropriate amount

★ How to make 1 Create skin. Put flour in a large shallow bowl, make a central central, add eggs, vegetable oil, salt, and water, and mix with a fork. At this time, the flour is not mixed at once and mix little by little. When it becomes a cohesive fabric, put it on the flour (outside the quantity) and knead it. If the surface of the fabric becomes smooth and the elasticity comes out for about 10 minutes, roll the dough, cover it with a bowl, and lay it at room temperature for about an hour. Make two ingredients. Cut the potatoes (even if it is peeled or peeled) and boil until it becomes softer. Mash the drained potatoes and mix with cheese and milk. After seasoning with salt and pepper, remove the rough heat. Put the prunes that have been pulled out in a lukewarm water for about 30 minutes, and chop it roughly when it becomes softer. 4 Put the butter in a frying pan, add the sliced ​​onion, salt, and fry for about 30 to 45 minutes until it becomes a candy. Stretch the 5 1 dough with pasta machines to about 4mm (6 or 7) and pull out a round shape with a diameter of about 12 cm. Wrap 2 ingredients (or 3 prunes) with the skin as you like. 6 Boil the clicks wrapped in ingredients in boiling water. When it is boiled, drain the water and entangle it with 4 onions.

Restaurant EGG's website https://www.eggrestaurant.com/ Evan's Instagram https://www.instagram.com/evanhanczor/

* It was from the interview in March 2020.

関連記事生きる力がみなぎる、赤いスープ

"My family recipe, which spells out the taste of New Yorker's" my mother ".In this city called racial ratobo ...

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