To celebrate our food-focused issue this month, we reached out to the chefs at Bedford Village Inn for some insights into a professional’s life in the kitchen and some of their favorite fall recipes.  Executive Chef Tina Verville and Executive Sous Chef Erik Lourens sat down for a quick discussion with us.

BL: How did you end up in this industry?  

Tina: I worked at a nursing home kitchen during my time in high school in Peterborough. I loved the kitchen vibe and decided to pursue it full-time. I attended NECI, lived in New Orleans, and found my way back to New England. The adrenaline rush of dinner service is a huge draw, as well as the focus and dedication to put out the best food as quickly as possible. I love being creative; art/drawing is another hobby of mine.  Erik: I have always been passionate about food.  I started in high school, where I participated in a culinary program and knew I always wanted to be a chef.  

BL: What traits or skills have helped you succeed in the kitchen?  

Erik: I think that being a chef and being able to work long hours on the nights and weekends when everyone else is out enjoying themselves makes you a well-balanced individual. I’m also grateful to have a partner who understands that this is the job that I have chosen. He understands that I can’t just get a weekend off every other week, and when we do have time off together, we make the most of it and enjoy our time together.  Tina: I find my temperament is usually noticed by most; I remain calm and focused under pressure.  I truly believe that is key in the fast-paced commotion that is a kitchen during dinner service.  

BL: What do you do when not in the Kitchen?  

Tina: I love to cook & eat. I also enjoy dining locally and at Boston restaurants. In addition to spending time with my boyfriend, my two dogs, and my cat, I spend the rest of my free time exploring and traveling. Erik: One of my favorite hobbies is gardening in the time that I am not spending in the kitchen.  I am also a backyard beekeeper.  It is not lost on me that both of these are food adjacent.  

Prep time: Approx. 1 Hour

Cook time: 20 Minutes

Tool needed: 4-inch circle cookie cutter or pierogi press, pastry brush

Pierogi Dough:

3 ½ c. AP Flour

3 ea. Eggs

2 T. Sour Cream

1 c. Water

Filling:

3 ea. Sweet Potatoes, Roasted, Peeled, Mashed (No large chunks)

½ bunch Swiss Chard, Cleaned, Chiffonade

1 ea. Small white Onion, Julienne Thin

2 T. Butter

Salt and Pepper: Season to taste

For the egg wash: 1 ea. Whole egg- Scramble with 1 T. Water

Number of Servings Approx. 4-6

Dough:

1. Mix flour, eggs, and sour cream in a bowl.

2. Add half of the water. Slowly add more water until dough forms (you may not need all of the water). 

3. Set dough aside and let rest for at least 20 minutes.

Filling:

1. Sweat onion with butter.

2. Add chard and cook until wilted. Remove from heat.

3. Mix chard/onion with the sweet potato until all combined. Season with salt and pepper.

Assembly:

1. Split the dough into two parts. On a floured surface, roll out dough to ¼ inch thickness.

2. Using a cutter, cut out rounds of dough. Using a pastry brush, egg wash half of the dough rounds. (Save excess dough to roll out again).

3. Using approximately 2 T. filling per, place filling in the center of each dough round. Use a fork to seal the edge if you do not have a pierogi press for this next step. Fold over the dry side to the egg wash side, creating a half-moon shape.

4. Place pierogi onto a floured pan.

5. Boil in small batches in a pot with salted boiling water. Cook until the pierogi float, then pull them out and place them on a lightly oiled sheet pan to cool.

6. To cook, heat butter in a sauté pan. Cook until golden brown on both sides, and enjoy! Any pierogi that you do not cook at this step can be frozen.

I enjoy these with shredded Brussels sprouts sautéed in butter with cracked black pepper; the crunch, butter, and pepper from the Brussels sprouts add a flavorful texture and bite. This pierogi is an excellent meal accompaniment around the holidays as a side dish or appetizer.

My great-great-grandparents (from my father's side of the family) were born in Poland and moved to Lowell, MA. My great-grandmother always made pierogi for every family gathering, usually the more traditional potato or cabbage filled. Cooking alongside her during my childhood has inspired this dish.

Prep time: 20-30 Minutes

Cook time: 30 Minutes- 350 Degree oven

Ingredients:

6 Ears of fresh corn cut off the cob

2 Red Bell Peppers, small diced

2 Jalapenos, small diced

1 Yellow Onion, small diced

2 Cloves Garlic chopped

½ Bunch Scallions chopped

1 Cup Mayonnaise

¼ teaspoon Cayenne Pepper

1ea 16 oz Bag  Monterey Jack cheese

Salt & Pepper (to taste)

Number of Servings: Serves 10

Instructions:

1. Sauté the pepper, onion, garlic & jalapeños till soft, and set aside in a large bowl.

2. Cut the corn off the cob and sauté until a light brown color starts to appear, and then add to the sautéed vegetables.

3. In a large bowl, mix all the ingredients & season with salt & pepper, be sure to reserve half the cheese for the top of the dip.

4. Place the dip in an oven-safe container and top with the remaining cheese.

5. Bake at 350 for 30 minutes or until golden brown and bubbly. Serve with tortilla chips or pita chips.

The best time to serve this dish is when you can get fresh local corn. Mid to late summer is my favorite time to make this dip. However, if you can’t get fresh corn or are looking to make this dish in the winter, my go-to is to use frozen corn; you get a much better texture than if you used canned corn. I also like to use fresh herbs from my garden when I have them available. The herbs add an earthy, clean flavor to the dish. The dip can also be prepared ahead and then cooked when needed, making it a great dish to take to a cookout.