Perogies and Other Local Frozen Favourites

August 4, 2020

It’s never a bad idea to have a few quick meals tucked away in the freezer, and in Alberta, it’s common to have a bag or two of perogies on hand. 

The People’s Perogy in Edmonton makes their perogies from scratch every day, stuffing them with with potatoes and cheddar, ricotta and dill, or cheddar paired with jalapeños or bacon and green onion. In Vermilion, Alberta, Baba Jenny’s employs about a dozen babas, who form a line along stainless steel tables to fill and fold cabbage rolls and a wide assortment of perogies as well as perishke (cottage cheese buns), pompushky (sweet plum buns) and nalysnyky (sweet cheese-filled crepes).  

NalysnykyNalysnyky make an amazing breakfast or dessert, and can go straight from the freezer to the oven in their foil pan (also ideal for packing in the cooler to bring camping)—instructions suggest topping them with cream and baking them, but you can also reheat as many as you want to serve (or eat) in a hot skillet with a drizzle of oil or pat of butter. Either way, they’re great topped with berries and maple syrup, or any fruit compote, plus a dollop of sour cream or crème fraîche.  

If you don’t have a favourite way of cooking perogies, try them boiled (as per package directions) and tossed with butter, or while the perogies boil, cook bacon and onions in a large skillet until the bacon is crisp and onions are golden. Transfer the perogies with a slotted spoon to the hot pan to brown, tossing them to coat in the bacon drippings. Serve with the bacon and onions, and some sour cream—perhaps from Bles Wold, just north of Red Deer, or Vital Greens Farm in Picture Butte.

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