In addition the Irish and Italian immigrants have had an impact on the local cuisine. The most notable was Hector Boiardi (Chef Boyardee). Recently reality TV shows such as 2007 Iron Chef, Michael Symon, and "Anthony Bourdain: No Reservations" have put Cleveland on the culinary map.
Solokowski's University Inn in Trenton is a cafeteria style restaurant that has been serving food "like Grandma used to make" since 1923. Winner of a 2009 Chanel 19 Clean Plate Award this family restaurant is shown in the following YouTube video:
Anthony Bordain made a visit for his show, an excerpt is show here on YouTube
Sokolowski University Inn Pierogi Recipe
Makes about 6 dozen large size pierogis
13 cups all-purpose flour
4 cups of cold water
8 oz. of sour cream or cream cheese
3 tablespoons of canola oil
1/4 cup of salt
Combine 12 cups of flour and salt and mix in a Kitchen Aid type mixer for about 30 seconds. Combine eggs, 3 cups of water, and the oil at slower speed in mixer. Then add sour cream, water oil & egg mixture to flour. Mix for about 2-1/2 minutes. At this point check dough and make sure it is creamy & pliable. Dough should not be too sticky, if it is add a little flour and water. When dough reaches desired texture (silky) remove from mixer and allow to fortify on floured table (covered) for about 30 minutes.
After 30 minutes take dough and begin working it with a floured rolling pin. Roll dough out to 1"-1-1/2" thickness. Cut this sheet into quarter sheets. Take a sheet and roll it out to 1/4" thickness. If dough sticks sprinkle with flour. Take a cookie cutter about 4" in diameter and cut dough into circles.
After dough circles are cut, re-roll into 1/8" thickness. Take desired filling & place in center of circle. Lightly wet one edge with water and folder over and firmly crimp together. Place Pierogi on floured tray.
Gently place pierogi in salted water that is just under boiling point (about 190°). Cook for about 3 minutes or until pierogis float. Brown cooked pierogis in skillet with butter or margarine. Serve with butter & onion & a dollop of sour cream with chives or fresh dillweed.
Note: Some filling mixtures that work well are Potato & Cheddar, Mushroom, Potato & Swiss, Sauerkraut, etc. Make sure your filling mixture is no too watery or soupy, but firm!!
Add some spice to your standard potato pierogi recipe with this tasty jalapeno pierogie filling.
Prep Time: 45 minutes
Cook Time: 15 minutes
* 2 1/2 pounds potatoes, washed and peeled
* 1 Tablespoon salt
* 1/4 cup butter
* 1 large onion, chopped (sweet onions are especially good)
* 2 Tablespoons chopped jalapeno peppers
If you've never made pierogies, then you may want to start with our recipe for Homemade Pittsburgh Pierogies1. Just substitute this filling instead!
Potato and Jalapeno Filling: Add potatoes to a large saucepan and cover with cold water. Add a tablespoon of salt, bring to a rolling boil, and cook until potatoes are soft. While potatoes are boiling, melt the butter in a saucepan over medium heat. Add onion and saute until soft and translucent. Drain the potatoes and mash them, adding a little milk or cream if the potatoes are extrememly dry (the potatoes should be thick). Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill each pierogi.
Lightning Striker is Blue Sky Soccer's tailgate specialist, in addition to being a player, fan and referee. He may be reached at email@example.com.