D is for Dinner: Roasted kale and smoked gouda perogies
Making a splash in Ottawa this Thursday is the opening of the House of Targ, which offers up the unique combination of pinball and perogies.
- LISTEN | Perogies with a dash of pinball
To launch the event, House of Targ cook Erik Royle shares his recipe for roasted kale and smoked gouda perogies on All in a Day's D is for Dinner segment.
Ingredients (makes 2 dozen perogies)
- 2 cups flour.
- 1 tsp salt.
- 1 egg.
- Half to 2 thirds of a cup sour cream.
Perogies can be boiled immediately or frozen for future use.
Roasted kale and smoked gouda filling (2 dozen)
- 2 russet potatoes.
- 1 bunch kale (de-stemmed).
- 2 tbsp olive oil.
- Quarter to half cup shredded smoked Gouda.
- 1 eighth pound butter.
- Salt/pepper to taste
Place two potatoes in pot of cold water, salt, bring to boil. Tear kale into pieces, toss with olive oil salt pepper, roast in 325 degree C oven until slightly crispy.
When potatoes are cooked, strain water, let cool. Pull skin off with a spoon, combine ingredients in bowl and mix until smooth.
Taste and enjoy!