They are about recreating some of their longtime favorite dishes with a healthy and whimsical twist. Nick Martinkovic, owner and Chef of Noah's Cupboard, says they are all about the local food movement and have a goal of creating zero waste.
Recipe for Pierogi:
- 2 Qts Flour
- 1 Cup Sour Cream
- 1 Cup Softened Butter
- 4 Eggs
- 1 Cup Chives, minced
- 1 Tbsp + 1 Tsp Salt
Add dry ingredients to mixer, then add wet ingredients. Mix Together for 6 minutes.
- 1 Qt Potatoes
- Zest of 4 Lemons
- 2 Tsp Salt
- 1 Cup Sour Cream
- 1/2 Cup Melted Butter
Combine all ingredients in mixer or use a potato masher. Mash together and allow to cool.
Assemble by rolling out dough to 1/4 inch thick. Using biscuit cutter or other mold, cut out pierogi. Fill with 2 tbsp of filling, brush with egg wash, then fold over and crimp with a fork.
Boil in Salted Water for 3-5 minutes. Toss in melted butter and sauted onions. Finish with creme fraiche and lemon.