Rice Keugel

This is a Jewish dish but like many Jewish recipes, it can easily be mistaken for a Polish dish by an outsider since the two cultures lived side by side for so many centuries in Poland. 

All the ingredients used are typical in a Polska Kuchnia (Polish Kitchen) and are inexpensive.

When I was younger, my mother would occasionally make it along with a couple of other Jewish dishes when teaching us about Jewish culture.  I had mentioned before that my mother would make dinners themed around various cultures and countries and tell us different facts about that culture while we would cook and eat so that we would learn about the world while sitting around the dining room table.  I do the same thing now with my children.

If you like apples or rice pudding, you will enjoy this dish.

I made it at the request of my "dirty hippy" husband, who had not grown up with this or other Jewish dishes but who loves rice pudding.  It was a hit with the entire family.




Ingredients:


1/3 to 1/2 cup Raisins, soaked *
2-3 Apples, washed, peeled, and grated
1 large Egg
Pinch of Salt
1/3 cup Sugar
1 cup cooked Rice
5-6 tablespoons of Butter, softened at room temperature
2-3 tablespoons finely chopped Almonds
1 teaspoon Sugar

Optional:  1/2 teaspoon of Cinnamon, 1-2 tablespoons of Apricot Preserves and/or 1 teaspoon grated lemon peel, if you like



Preheat oven to 350 degrees.

Grease a baking pan.

Beat the Egg, Salt and 1/3 cup Sugar together.  Mix in Raisins, Apples, Rice, 1/4 cup Butter, the optional flavors such as Preserves, and Almonds. 

Add to baking pan.  Dot with a tablespoon or two of Butter and sprinkle with the teaspoon of Sugar.

Bake for about 35-45 minutes until browned.

Serve hot in a dessert dish.  You can garnish with a bit of fresh whipped cream, if you like.

Smacznego!




Notes: 


* The raisins can be soaked in hot water for about 10 minutes until plump.  If not serving to children, you can soak them in warmed brandy for a few minutes for an adult treat.


As it is described above, the recipe will come out like rice pudding.  If you want to make it come out thicker so that it can be cut like a cake, instead of 1 Egg, use 4 Eggs and instead of 1 cup cooked Rice, use 2 cups cooked Rice.  You would also want to cook it for just a few minutes longer.  We prefer it softer like a rice pudding.


You can make the recipe less sweet by cutting down the sugar amount after trying it this way first to see how you like it.




You might enjoy reading my syndicated post on BlogHer "I Am Raising Two Future Foodies" (15 Tips to Raising Adventurous Eaters).


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Cheese Stuffed Zucchini

Last week for Lent, I made a delicious dish which is technically Romanian.  But, as Europe has been exchanging words, ideas, recipes, trade, and many other things for centuries upon centuries, I thought this recipe could be changed a bit to be more Polish influenced.

In Romanian it is called Dovlacei cu Brenza.  In Polish, it would be Cukinia Nadziewana z Serem.  Instead of using Curly Parsley in the Romanian recipe, I used Dill.  And I did not make the typical 2 cup whipping cream mixed with 1 tablespoons sugar which is poured on top.

In the end, though, the question with recipes is "Will the family eat it?"  My definitely non-Vegetarian husband and both children enjoyed it and said it was allowed to be made again sometime for our Meatless Friday meals. 

We eat Meatless every Friday of the year for several reason.  To save money.  To lower our environmental impact.  To eat more vegetables.  To teach the children to think more about and appreciate what they eat.  And because we are Catholic, it makes it easier to do.

So, here is a Vegetarian dish which I am quite sure has Peasant origins and is simple and delicious.



Ingredients:

5 Zucchini
1 cup sharp white Cheese, such as cheddar, grated
handful of Dill, chopped finely
several tablespoons of plain Breadcrumbs
several tablespoons of Butter
Salt and Pepper



In a large pot, fill with salted water and add Zucchini.  Cover and boil for 10 minutes or until soft but in mushy.

Grease a baking tray with Butter and sprinkle with 2 tablespoons of Breadcrumbs.

Slice Zucchini in half and place, cut side up, on baking tray.

Sprinkle with Cheese.  Sprinkle with Dill, Salt and Pepper.  Dot each Zucchini with Butter.

Bake in oven 350 degrees for about 30-40 minutes, until cheese is melted and golden brown.

Smacznego!

Pork Chops in Sauerkraut or Schab w Kiszonej Kapuście

The temperature here dropped again.  We had a couple of wonderful East Coast Spring days recently.  Now, it is cold with the temperatures in the 40's and 50's with a strong wind whipping across the prairie to the lake. 

The wind and temperatures seem to contradict the recent deer birth my husband witnessed and the Easter bushes blooming outside of my window.

It seems to be the perfect time to make a simple meal out of Pork and Sauerkraut, two of my kitchen staples that I lean on during winter months to get me through to summer.  Schab w Kiszonej Kapuscie is a recipe my mother made when I was little, so it is a family classic.

I can remember her making this dish once when we were living in our 2 bedroom apartment and a blizzard was blowing outside.  My brother and I played Indiana Jones in the living room, fighting Nazis hunting for the Holy Grail.  We both were Indiana Jones.

We didn't know what Nazis were but we knew their accents were supposed to be German and we knew they were mean in the movie.  My mother had of course reminded us that the character Elsa was Austrian and that we had lived there once for a while.  I always am reminded by that movie that I would like one day to revisit that small village in Austria...



Ingredients:

2 tablespoons of Sunflower Oil or Butter
6 pieces of Pork Chops
1/2 sweet Onion, diced
1 clove Garlic, minced
1 33 oz jar of Sauerkraut, drained (I like "with carrots")
1 Bay Leaf
1 pint of Chicken Broth*, or enough to cover all ingredients in pan
Caraway seeds
Marjoram
1 Apple, peeled, cored and diced
Salt and Pepper to taste
Optional:  Dried Polish Mushrooms. I added Oyster Mushrooms, roughly chopped


In a large deep frying pan, warm oil and brown pork chops on each side.  Set aside. 

Add onions and garlic and cook on medium until translucent, scraping off the brown bits on the bottom of the pan.

Add sauerkraut.  Mix in caraway seeds, Bay Leaf, and marjoram.  If using mushrooms, add now.  Place the pork chops on top.  Pour broth on top.  Allow to simmer while covered with lid, for 15 minutes.

Add apple and stir in.  Add salt and pepper to taste.  Recover and simmer for an additional 15 minutes, until apple has softened.

Serve with mashed potatoes.

Smacznego!

* I have heard of people using Apple Juice instead.



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Mushroom Soup or Zupa Pieczarkowa

While there are two basic Mushroom Soups in Polish cooking, I decided to make Zupa Pieczarkowa which is made with button mushrooms typically found in grocery stores instead of wild mushroom soup.  After all, it is not the time of year for wild mushroom picking. 

I also wanted to make something simple for Meatless Friday during Lent season.

While you might think this soup is a family favorite for us since we are Polish, I have to admit my brother has always hated mushrooms and my father no longer eats them.  My mother was also never a huge fan of button mushrooms.  So, this soup was really one only I ever enjoyed. 

Thankfully, my husband is a mushroom nut since he was a baby.  To put it bluntly, for Thanksgiving we typically buy $20-30 worth of button and crimini mushrooms.  Even last year, when Thanksgiving only involved our children, my husband, my father, and myself.  I sincerely think that my husband's greatest pleasure in life is when I cook the mushrooms the day before and he steals mushrooms from the pot all day long.



Ingredients:

1 pound White Button Mushrooms
2 tablespoons Butter
1/2 Sweet Onion, diced
32 oz. Vegetable Broth
1 tablespoon Flour
1/2 cup Sour Cream
Salt
Teaspoon or two of Apple Vinegar or White Vinegar
Curly Parsley or Dill to garnish, if you like



Wash the Mushrooms well to remove all dirt.  Remove caps and slice.  Trim ends off roots and dice roots finely. 

In soup pot, melt Butter and add Mushrooms and Onion. 

Cook on medium low, stirring once in a while to caramelize the Mushrooms and Onions until the water from the Mushrooms has cooked off. 

Add Broth and bring to a boil.

In a bowl, combine Sour Cream with Flour well.  Add a couple of tablespoons of hot broth and mix well.  Pour into soup and bring gently almost to a boil and turn off.

Add Salt and Vinegar to taste.

If you like, you can add a handful of Curly Parsley or Dill into the pot at this time. 

Serve with good crusty bread.

Smacznego!

Stuffed Rolled Beef Warsaw Style or Zrazy Wolowy Zawijane po Warszawsku

Stuffed Rolled Beef is one example of a Polish recipe which is many centuries old and elegant.  I have purchased it at Polish Stores before ready made for reheating at home on nights when you do not want to cook but still want to eat real food.

Since my father had been working many hours the past two weeks and my husband has been missing friends since our move, I thought I could cheer them up with a dish that would appeal to any man.  I am very glad that they appreciated it, as the dish took almost an hour to prep and all together about 2 1/2 hours to make.



Ingredients:

2 lbs. Beef sliced and pounded very thin and cut into sections (should be about 8 pieces)
1/2 Sweet Onion, finely dices
5 tablespoons Breadcrumbs
4 tablespoons Butter
pinch of Salt & Pepper
Flour
Oil
2 tablespoons Butter and 1 tablespoon Flour for gravy



Combine the Onion, Breadcrumbs, Butter, and Salt and Pepper into a thick paste.  Smear onto one side of Beef slice, being sure to leave a 1/2 inch edge with no filling.  Roll up and secure closed with toothpicks*.

Roll in flour and brown on each side on high heat in oil, being sure to keep roll from falling apart.  Drain off oil, add to pot and fill with water to the top of meat.  Cover and cook on low for 1 1/2 hours.

After removing meat to set aside, in a seperate pot melt butter, combine with flour and pour into the broth created in cooking the meat.  Cook for a few minutes until thickened.  Serve with meat.  We enjoy this dish with either beets or sweet peas and with mashed potatoes.  If you like, you can add dill or parsley to the gravy.

Smacznego!

* Be sure to keep track of how many toothpicks used and remove before serving, for safety.

"Busia's" Mizeria or Cucumber Salad

My husband's grandmother, who liked to be called "Buzia", woud always make this family favorite for special occasions, Cucumber Salad.  It is a different version of the Mizeria I grew up with but it is still delicious and I felt it was worthy of sharing with others. 

As the days start warming up and Lent is nearing it's end, such recipes are welcome additions to the Easter Table, picnics, and warm weather days.  Because I am becoming very impatient for winter to end, I am starting to make such dishes off and on, to remind myself that summer is coming.



Ingredients:

3 Cucumbers (I used 2 European Cucumbers instead this time)
Salt
2-4 tablespoons Sour Cream
1-2 Chives or 1/2 small Sweet Onion, diced finely
Salt, Pepper, Sugar and White or Apple Vinegar to taste


Peel cucumbers, if you like *.  Depending on your family's preference, you might julienne, dice in 1/2" to 1" cubes, or slice thinly using a mandolin slicer.

In a dish, layer cucumbers with pinch of salt between layers.  Allow to sit for 1/2 hour to an hour so that the salt can draw out the moisture from the cucumbers. 

In a colander, rinse under cold water well, squeezing cucumbers to remove extra moisture (I don't squeeze them, but this is how "Buzia" did it).

In a bowl, combine the Sour Cream with the Pepper, Sugar, and Vinegar.  Mix with Cucumbers. 

Taste to see if any Salt is needed.  Serve with bread and Chicken or Pork.

Smacznego!

* If cucumbers tend to upset your stomach, peel and also remove seeds,as this works for some people.

Polish Stuffed Eggs in Shells or Jajka Faszerowane w Skorupkach

This recipe is one of several versions in Polish Cuisine which stuffs eggs.  It's very simple and economical to make.  Also, it makes for a wonderful presentation at parties. 

Since Easter is coming, perhaps this is a dish you would like to add to your Easter table instead of the typical boiled eggs or deviled eggs. 

Once, I brought Polish Stuffed Eggs in Shells, pre-stuffed, and fried at a friend's party.  I received many compliments for it and have since been asked for the recipe many times for at least a year now.  I think I've held those ladies in suspense long enough.

Ingredients:

3 hard boiled Eggs, cooled in running water
1 Tablespoon Butter, Sour Cream, or Mayonnaise
Pinch of Salt and Pepper
Breadcrumbs to dip top into
Butter to fry in

Pinch to a Tablespoon (suit to your personal taste) of any combination of the following*: 
Caramelized Onions, Caramelized Leeks, Chives, Marjoram, Dill, Mustard

Place cooled egg on folded kitchen towel.  With sharp (not serated) knife, give a swift crack along the egg then cut through egg.

Remove eggyolks and mash well with fork in a bowl.  Add all ingredients, except breadcrumbs and butter for frying, mix well.

Remove eggwhite without breaking shell.  Chop the cooked eggwhite very well and mix in with other ingredients.

Clean off any ragged edges as best you can on eggshells.  Stuff with filling. 

Press into breadcrumbs and fry in butter, breadcrumbs side down, until the shell is hot.

Serve immediately with good bread and butter, scooping out of shell to eat.  Do Not Eat Shells.

Smacznego!



* The herbs can be either fresh or dry, whichever you prefer or have on hand.


And because it's Friday, my good blogger friend Mom Photographer lead me to these great link-ups:

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Roasted Bone Marrow and an "Anthony Bourdain Moment"

A while ago, my husband wanted to have an "Anthony Bourdain Moment", as he called it.  He bought what he thought would work for a Roasted Bone Marrow recipe, Oxtail.  However, that wouldn't work so I made Oxtail Soup.

The other day, my former-fast-food-junkie husband found 2 packs of Beef Shank Bones at the local butcher, for a total of 5 pieces.  He called me excitedly on the phone "I found it!  I found the bones!  What else do I need for it?"

I have been thinking about this recipe for a while, since he has been raving about watching the episode where Bourdain talks about eating Roasted Bone Marrow, at I believe it was St. John Bar and Restaurant.  So, I spouted off the ingredients and he hunted for them at the local ethnic store.

Once we cooked the recipe as close to the show as possible, my father was excited to eat it.  Apparently, he ate this growing up and I did as well.  I took one whiff and I was transported back to my childhood.  I took another and my eyes closed and I forgot about making sure the kids ate without making a mess. 

By the way, yes, I did give them each a piece of toasted French Bread smeared with the marrow and some of the salad on top.  And they did eat some of it as well, and rather enjoyed it.

My husband?  He loved slurping out the melted fat parts with a straw but didn't care for the gelatinous parts, which I happily ate for him.  Would he eat it again?  That man is planning on buying at least 10 the next time we make it.

Before you turn your nose up at Bone Marrow, I have to point out that scientists believe that the reason why our brains suddenly grew up in size was because we began to eat bone marrow from animals.  Also, some believe it may contain cancer fighting properties.  Here are some other sources which state the health benefits of eating Bone Marrow.

Also, beef shank bones are not cheap or easy to come by.  If it wasn't good, it wouldn't cost so much, for sure.  And people the world over wouldn't use in soups (yes, I will be sharing a recipe soon of using Bone Marrow in soup).

Why do I eat it?  Because it's good.  Yes, good enough to be a part of my last meal as well...


Ingredients:

5 pieces of Beef Shank Bones, cracked open to expose the Bone Marrow (we ate regular, but Veal and Grass Fed would be healthier and more fabulous)
1/2 bunch of Curly Parsley
1/2 Lemon
1 tablespoon Olive Oil
pinch of Sea Salt
pinch of freshly ground Black Pepper
1 Tablespoon of Capers
1 Shallot, sliced super thin


First, preheat oven to 450 degrees.  Line a roasted pan with Aluminum Foil to catch all the yummy juices.  Rinse the bones in cold water (as you would with any meat).  Place with thinner part facing up.

I didn't place the bones on slices of bread but next time, I will for sure.

Roast about 20 minutes, until Marrow is soft, loose, but not completely melted away.

Allow to sit for 5 minutes while you get the salad and toast ready. 

For the toast, slice bread at an angle and place in still hot (but turned off) oven to toast for about 2 minutes.

For the salad, tear the leaves of the Curly Parsley off the stems and rinse well in cold water.  Drain.  Slice the Shallot in really thin slices with a sharp knife.  Add to Parsley with drained Capers.

Slice Lemon in half and sqeeze out juice from half, removing seeds.  Add Salt, Pepper, and Olive Oil.  Beat with whisk.  Drizzle over the Parsley Salad.  Toss. 

Serve.  To eat, scoop out with a tiny spoon and smear on toast.  Top with Salad.  Here is a picture of my husband's plate initially when he was feeling slightly apprehensive, before his first bite and fell in love.

My older daughter was super proud to eat such a grown meal and asked that I share a picture of her plate.  Polish Meatball in Dill Sauce, Asparagus a la polonaise and a piece of Bone Marrow and Parsley Salad on toast.

Smacznego!

Fish in Horseradish Sauce or Ryba w Sosie Chrzanowym

I know there are a lot of different versions of the sauce and methods to prepare this dish, this is simply one.  I've had it a few different ways. 

But since my older daughter only today is feeling better after a week of suffering through an Upper Respiratory Infection and the day before yesterday the baby started to show hints that she would soon feel sick, I needed a recipe that was quick and could be served cold.

I recalled having this dish once at a Polish restaurant on the side of the road a few years ago in the middle of summer and mentioned it to my father.  When his eyes lit up and he sounded excited, I knew I had to make it so that he could have dinner with us and spend time with his grandchildren. 

Especially after he said that he had not had Fish in Horseradish Sauce in a very long time.  I love being able to do that for him, almost as if I can give him a small part of his childhood memories to him since my Babcia and his mother has not cooked for him in many a year.



Ingredients:

2 packs of frozen Tilapia fillets (I know, I know, frozen is not as awesome as fresh but that's another discussion)
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
4 Tablespoons of Horseradish
Curly Parsley to garnish
Boiled Eggs sliced in wedges to garnish



Use Any of the following in the Poaching Liquid:
Stock Vegetables (Commonly Onions or Leeks, Celeriac, Carrots, Celery or Parsnips), peeled and diced
Water
2 Bay leaves
20 Peppercorns
Pinch of Salt
Lemon sliced into wedges
Curly Parsley
Thyme
Dry White Wine

Place in a large pot the Poaching Ingredients into enough water to cover ingredients and Fish.  Bring Water to a Boil.  Lower heat to low and add Fish gently.  Cover and cook for 5 minutes, turn off the heat, cover and allow to cool.  Place in refrigerator overnight.

The next day, remove fish and set on tray to serve.

Mix Mayonnaise, Sour Cream and Horseradish together.

Drizzle on Fish liberally.  Garnish with Curly Parsley and Boiled Eggs.

Serve with Boiled Potatoes...



Smacznego!

Let's Just Call This Polish Pierogi Stir Fry...

Or else I would have to call it My version of Rachel Ray's version of her friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream. 

Which would mean you would have to call it Polish Mama on the Prairie's version of Rachel Ray's version of her friend Jon's..., well you get the idea. 

Except that Pierogi are spelled with no "s" so then, we would have to call it...

Alright, I'm just going to stop the madness and call it Polish Pierogi Stir Fry, with a nod to Rachel Ray for the inspiration.  I'm sure Rachel Ray will understand.

So, the question becomes "What started this recipe naming madness?"  I had bacon last night as an ingredient and my mind went blank what to cook.  I saw I had spaghetti noodles from the night before and thought "Hmmm, Polish Stir fry?  Could there be a version of this in my cookbooks?  What would you even call it to see?  Let's Google it!" 

I found nothing offhand of what I had in mind to cook except Rachel Ray's recipe.  Which means that now I had two recipes I wanted to make, the original recipe I thought of last night I will be making tonight for dinner and hopefully sharing tomorrow. 

However, I had Bacon, not Kielbasa.  And Cabbage, not Kale, although I do think that this would be delicious with those two original ingredients.  Also, I have a deep love for Leeks over Onions any day.


Ingredients:

1 packet of standard grocery store Bacon (not the smoked Polish store Boczek/Bacon)
1 box of Pierogi (I used Potato Pierogi I bought at the local Polish store)
1 Leek
1/4 head of Cabbage
3 Carrots
1/4 jar of Sauerkraut (I used Sauerkraut with Carrots)
2 teaspoons of prepared Mustard (I used Sarepska style)
1 teaspoon of sweet Paprika
2 teaspoons of dry Dill
2 teaspoons of dry Chives
2 tablespoons of dry Parsley
pinch of Caraway seeds (I always use this in Cabbage or Bean dishes)
Salt and Pepper, to taste
Sour Cream to garnish
Parsley and Chives to garnish
Butter, if needed


Boil water in large pot and season water with salt.  Add frozen Pierogi when boiling.  As they begin to cook, gently separate with a spoon a little at a time.  They will be done cooking when they float.  Remove with a slotted spoon and set aside.

While the water boils and Pierogi cook, dice the Bacon and fry in a large deep frying pan until crispy.  Remove from frying pan with a slotted spoon and set aside.  Remove all but a couple of teaspoons of the Smalec, or melt a couple of tablespoons of Butter.

The Leek should be prepared in the following way:  Slice off the dark green tops (reserve for Rosul, etc.).  Remove the root end and discard.  Cut in half lengthwise, separate all the leaves and wash very carefully in a large bowl of cool water to remove all grit.  Slice into strips as wide as the Sauerkraut, Cabbage, and Carrots, to keep all the Vegetables all the same size.  Fry the Leeks until tender and caramelized.  Remove from pan and set aside in a large bowl.

Cabbage should be sliced into strips as wide as the Sauerkraut, Leeks, and Carrots.  The Carrots should be peeled, and julienned to same size.

Add the Cabbage and Carrots to the pan with either Smalec or Butter and a few tablespoons of water.  Cover with lid and cook on medium heat until tender but not too soft, about 5 to 10 minutes.  Add Sauerkraut, mix together and heat briefly.  Remove and set aside with Leeks and Bacon (cover the bowl with a plate to keep the heat).

Fry the Pierogi in some Smalec or butter on all sides just until crispy, as you like it.

This was the point when I realized that mixing everything together in the large frying pan but I didn't want to dirty a third pot.  So, I drained and washed the pot I used to boil the Pierogi in, added the Vegetables and mixed them together with the Bacon and Pierogi.

In a bowl, mix the Herbs, Spices, and Mustard.  Add to the pot and mix well together.  Heat up briefly together, if needed.

Arrange on serving plate, with Pierogi on outside in a ring and vegetables inside, garnished with Sour Cream and a sprinkling of Parsley, Chives, or Dill, whichever you like.

This dish would be a great addition to a party, as it is fairly inexpensive depending on the cost of the Pierogi and whether you use Onions or Leeks.

As a side note, you can make this dish Vegetarian by simply omitting the Bacon and Smalec.  You can go further and make it Vegan by using Olive Oil for the fat and buying or making Vegan Pierogi, or even substituting the Pierogi with boiled or English Roasted Potatoes or Vegan Potato Dumplings, etc.  Just be sure to properly combine the right incomplete proteins in the carbohydrate and vegetable.  You can also add a legume of your choice.  I personally think that fresh Green beans, Butter or Broad beans may be a delicious addition to this dish.

Paczki Day

Today is Paczki Day.  Actually, it is Shrove Thursday.  In Poland, it is traditionally the day when Paczki are made and celebrated (in other words, eaten with great enjoyment).  It is also known as Tlusti (pronounced "Toos-tih" and meaning "Fat" or some say "Greasy") Czwartek (pronounced "Ch-VAHR-tehk" and meaning "Fourth Day", as in the fourth day of the week, Thursday).

In the USA, it is called Paczki Day or Greasy (or Fat) Thursday.  As Poles have immigrated to the USA, they began to celebrate it more on Fat Tuesday or Mardi Gras to keep their pre-Lent celebrations more with other USA residents.  Or at least, that is the explanation I have heard from people about why the day difference.

Regardless, I celebrate on Shrove Thursday.  So, I had the idea to make Paczki yesterday.  Except that I didn't realize I had a playgroup today and it was my table's turn to bring the food for about 90 women.  So, I ended up spending a couple of hours late last night making Nalesniki.  I made the "Ser" filling for on the side along with a couple of other jams.  Of course, they were a hit today.  And the ladies recognized the amount of work that went in to making them.

But because I went to the playgroup, I didn't have the 3+ hours to make Paczki at home.  I had the option of driving a couple of hours to the locations that Polish American Association was selling their fundraiser Paczki at but it was too far and not enough time to get back to pick up the older daughter from school.  Perhaps it is an option for you and your family, though. 

Or you could go to your local Polish church.  Many PNCC (Polish National Catholic Churches) and Roman Catholic Churches in Polish communities sell them as a fundraiser event.

I went to my local Polish store for our Paczki.  We bought 4 of each, 7 different types all together.  I can't remember all the fillings.  I know that we have Malinowe (raspberry), Rosowe (rosehip jelly, yummy), Moreli (apricot), Sliwkowe (plum butter filled), Truskawkowe (strawberry), a Chocolate topped variety which is reminiscent of a Boston Cream Doughnut.  So far, I have eaten 2 and each child has worked their way through one each. 

We also brought in one for my older daughter's teacher and another for the teacher's aide.  Whether they enjoy it, I don't know but I think they will.  More importantly, I shared a tradition with them and reinforced it with my children through example.

For those brave enough to devote all day to trying their hand at this traditional dish, here is a handwritten recipe I found in one of my mother's old Polish cookbooks, which I translated.

Ingredients:

4 cups Flour
8 dag fresh Yeast (8 1/2 Tablespoons)
1/2 cup Sugar
5 Eggyolks
3 Eggs
pinch of Salt
1 Tablespoon of Spirit (Rum, Brandy, Vodka, etc.)
10-15 dag Butter (7-10 Tablespoons)
grated Lemon or Orange peel
Milk
Jam
Oil for Frying (traditionally, Smalec, which is what I remember being used but you can use Peanut, Sunflower, etc.)


Dissolve Yeast with 1 Tablespoon of Sugar and a little bit of warm Milk (110 degrees). 

Add sifted Flour. 

Add Egg Yolks. 

Beat Eggs with 1/2 cup Sugar.  Combine in dough. 

Add the Spirit, Salt, and a little milk.

Knead the dough with a wooden spoon until smooth and has a sheen.

Add Butter (I assume melted) and knead until the dough blisters and pulls away from hands and bowl.

Cover with a clean handkerchief (or dishtowel) and allow to rise in a warm place, such as a warmed oven or near the stove while cooking other dishes.

When the dough has doubled in size, dust a pastry board (or your counter) with Flour lightly.  Roll dough to thickness of a finger. 

Cut with a glass circles. 

Place a teaspoon of Jam in the center of a round and cover with another.  Pinch shut and recut to make a round shape.

Cover with a dishtowel, set aside and allow to rise in a warm place again.

In a large pan, heat about 1/2 gallon of Oil until a small piece of dough dropped in immediately rises to top.

Fry a couple at a time so that they don't touch each other.  When the bottom is golden colored, flip over with wooden skewers (or chopsticks).

Cool on paper towels.  Sprinkle with powdered sugar or vanilla sugar, if you like. 

You don't have to stuff them with jelly.  I have eaten some Paczki which were not filled but covered in powdered sugar mixed with orange zest which were amazing.

If you make any, I would love to see a picture posted on the Facebook Fan Page to share with others.

Smacznego!

Pork Chops in Sour Cream or Wieprzowina w Smietanie

I have a friend who's family is from the Northeastern region of Poland known as Warminsko-Mazurskie and she reminded me of a dish I had once before and loved.  Wieprzowina (pronounced "Vee-ehp-zhow-VEEN-ah" and meaning "Pork") w Smietanie (pronounced "v Shmee-eh-TAHN-ee-eh" and meaning "in Cream" or "in Sour Cream").

Wieprzowina w Smietanie (Polish Pork Chops in Sour Cream, if you will) is so simple, easy, delicious and the flavor combinations really make sense of Polish cuisine.  Pork, Sour Cream, Vinegar, and some Onion.  How can you go wrong?


Ingredients:

6 Pork Chops (Bone in or out)
Butter
Salt
Pepper
1 small Sweet Onion
1/2 to 3/4 cup of Sour Cream
1/2 Milk, Water, or Dry White Wine *
2 Tablespoons White Vinegar
1 Tablespoon Sugar



Sprinkle Salt and Pepper on Pork Chops and fry about 2 minutes on each side in Butter on high heat.

Pile into casserole dish.  Slice Onions and either place raw in casserole dish on top of pork or caramelize and add to casserole dish.  In a bowl, combine Sour Cream, liquid of choice, Vinegar and Sugar.  Pour over Pork Chops.  Cover and bake in oven 350 degrees for 1 to 1 1/2 hours until super tender.

The Sour Cream will separate so the picture doesn't look perfect but I wish you could smell and taste this!  It was Pyczne!

Smacznego!


* I used Milk this time for the recipe but Dry White Wine would be amazing.  The water I have heard of others using but I don't see it really adding anything to the dish.

Spinach in the Polish Style or Szpinak po Polsku

I love cooking with what I have.  Going to the grocery store, seeing what is fresh, on sale, or just appealing to me, and taking it home to make something different.  Something tasty.  And preferably, something traditional.

Sometimes, though, I don't know exactly what to do with the produce.  But I have, without exaggeration, 17 cookbooks, 6 of which are in Polish and I am always looking for more.  This time, I looked up Szpinak (pronounced "Sh-pee-nahk" and meaning "Spinach") in my Kuchnia Polska tradycyjna book. 

And found Szpinak po Polsku (pronounced "Poh Pohl-skoo" and meaning "in Polish style"), which struck me as being very much like Creamed Spinach.  I wasn't sure if I had ever had it this way before.  My father wasn't sure either, his response was "I should have but I don't know."  Of course, once I made it, everyone thought it looked and tasted delicious. 

And the kids?  They gobbled it up.  My older child said it was "now officially on her list of favorite foods."  Here is the way I made it, based on the recipe from the book.  Next time, I think I will use less milk, and maybe try a small amount with white vinegar, just to see.


Ingredients:

2 bunches of Spinach (or roughly 4 lbs.)
1 Tablespoon Flour
A few Tablespoons Milk (I used about 8 this time)
Salt
1 Egg
1 Tablespoon Butter

Optional:  A Tablespoon of White Vinegar or Lemon Juice



Wash Spinach, sort, and tear off stems.  Toss into a boiling pot of water and allow to cook for a minute.  Remove.  Allow water to return to a boil.  Toss back in and cook for a minute.  Remove.  Do this a few times.  This is according to the recipe.  I'm not exactly sure the purpose of doing it this way but it might be to cook the spinach and remove bitterness without overcooking or losing the shape, texture, or color of the spinach and turning it into mush.

The last time (I did it about 6 times), take out and drain well, allowing to cool.  Use a sharp knife to cut up Spinach into smaller pieces.

In a large saucepan, mix Flour with cold Milk well.  Heat for a few minutes until thickened and cook for an additional couple of minutes, stirring constantly.  (Can you say "Country Gravy"?)

Add Salt to taste.  Add Spinach and mix in.

At this point, if you like, you can add an Egg and mix in, heating gently until protein is cooked.  I really liked the addition of the Egg in this, personally.

Just before serving, add a Tablespoon of Butter and mix in gently.

Smacznego!

Carrots in Cream or Marchewka w Smietanie

Marchewka (pronounced "Mar-hev-kah" and meaning "Carrot") w Smietanie (pronounced "v Shmee-eh-TAH-nee-eh" and meaning "in Cream") is one of those dishes I remember as a child, have had at quite a few traditional Polish restaurants and which I give my kids.

This is a great side dish for a lot of different meals.  It is seasoned to compliment the natural sweetness of carrots, much like the wellknown Carrots in Brown Sugar.  Carrots in Cream is an easy way to get in Vitamin A with adults and children alike in my house.


Ingredients:

6 larger Carrots, or about 2 lbs.
Water
1 Tablespoon Sunflower Oil (a very commonly used oil in Polish kitchens)
1 Tablespoon Sugar
1/2 Tablespoon Salt
1 Tablespoon Flour (I use unbleached)
1/2 cup Cream
Salt & Sugar to Taste
3 Tablespoons chopped Dill



Wash, peel and chop the Carrots.  You can do this diced or julienne cut.  I tried them julienne cut this time just to try but I think diced is better.  Place the Carrots in a saucepan and just enough cool water to cover them.  Add the Sunflower Oil, Sugar, and Salt.  Bring to a boil and cook on medium until all the water has evaporated, leaving only the oil behind.

Sprinkle the Flour on top.

Stir in.  Add Cream.  Heat up and allow to cook for an additional couple of minutes.  It will thicken up.  Turn off from heat.  Add Salt and Sugar to taste.  Add Dill.  And serve. 

Smacznego!


Related Posts:


Polish Herbed Meatloaf or Klops Wolowy

"Polish" Roasted Chicken



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