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!

"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.

Zupa Ogonowa or Oxtail Soup

On Friday, my wonderful husband brought me three packs of Oxtail from the store.  He "wanted to have an Anthony Bourdain experience", referring to the time on the TV Show "No Reservations" when Bourdain ate Oven Roasted Bone Marrow at Prune. 

Let me first point out, all my research has shown that the dish he was thinking of was made with Veal Bones sliced open, not with Oxtail.  I pointed this out but he had his heart set, so I thought "Oh, heck, if I can figure out a way to do this for him, it will be my Valentine's Day present".  After all, bones are bones and marrow is marrow.  Apparently not.

After trying to chop off the outside meat and realizing that Oxtail is not made for this  (Read:  Tail, as in vertebrae, as in little knobs of bone sticking out that are difficult to cut meat off of). 

So, I decided to make a soup I have always loved and only had a couple of times in my life.  Zupa Ogonowa (pronounced Zoo-pah Oh-gohn-oh-wah), or Polish Oxtail Soup.  Super easy, super fatty, perfect for winter.  It does take at least 2 to 3 hours to make, so since we started it late Friday night, we ate it Saturday.  This would be great to make in Crock Pot.


Ingredients:

5 lbs. Oxtail
5 quarts Water (use a very large pot)
3 Bay Leaves
20 Whole Peppercorns
2 teaspoons Ground Allspice (or can use 10 Allspice Berries)
3 Stalks of Celery
5 Carrots, Peeled
5 White Potatoes, Peeled and Diced
2 Leeks, Sliced in Half, and all Leaves washed
Salt (I like to use Coarse Sea Salt for Soups)
1/2 Stick Butter
5 Tablespoons of Flour
1 1/2 teaspoon Sweet Paprika
3-4 Tablespoons Curly Parsley
Ground Pepper


Rinse Oxtails in cold water.  Place Oxtail in Large Soup Pot.

Pour in cold water.  Add Bay Leaves.  Place Peppercorns in a Tea ball and into Soup Pot (that is the silver ball in the picture).

Bring to a Boil and skim off the foam.  (Tip:  If you put the lid on during this time, the foam will climb up the side of the pot and stick to the sides.  You can then use a spatula with a handheld sieve under it to scrape off the sides into the sieve)

Chop Carrots and Celery into bite sized pieces.  Add to Pot.  Boil on low heat for at least another 1 1/2 hours.

Add diced Potatoes and Salt (start with about 4 tablespoons and keep tasting until you reach the level of saltiness you like.  I ended up using 6 tablespoons of Coarse Sea Salt).

In melted butter in a separate Saucepan, caramelize sliced Leeks.  Add Flour.

Add a couple of ladles full of soup to the Leek Mixture.  Stir until thickened.  Add to soup.  Cook until thicker.  Add Parsley and Paprika.  Taste and add any Ground Pepper or Salt, if you like, and serve.

Smacznego!

Polish Beef Pot Roast One Way (Peasant Style)

Technically, this Pot Roast is inspired by the Peasant Style (Wolowina Duszona po chlopsku or wiejsku), however, I did not add the Rye Sour, which would have made it delicious as well.  I plan to make it again with the Rye Sour very soon and will share at that time.

So, my husband saw a ridiculously large piece of beef and bought it.  Here is the recipe I made with it.


Ingredients:

1 large piece of Pot Roasting Beef
Flour
Vegetable Oil
1 packet of Mushrooms
2 Shallots (see Notes)
Rye Sour, Water, Red Wine or Beef Broth
Salt
Pepper
Sour Cream or Sweet Cream

Seasonings:
Marjoram and Bay Leaf or
Polish Hunter's Seasoning



First, the Meat did not fit in my pan, so I had to cut out the largest bone.  I froze this for making Beef Broth another time.



Of course, because I got a bit grumpy about having to cut the Beef and not being sure if my Dutch Oven could hold everything, I forgot to dry the Beef and dust it with Flour before I went to brown it nicely in the Vegetable Oil.  But, I suggest that you do it that way.  Remove meat to the side for a moment.

Remove oil with a tablespoon, leaving behind the drippings.  Add back the Beef.

Clean and chop the Mushrooms.  Add to pot.

Slice the Shallots and (optional, caramelize in Butter) add to pot.

Add Seasonings.  Cover and simmer on stove for a couple of hours until very tender.

Pull out bones, Bay Leaves, and if using Polish Hunter's Seasoning, the Juniper and Allspice berries.  Add Sour Cream or Sweet Cream.

I decided to serve with Roasted Acorn Squash and lightly Mashed Potatoes, but I think a green salad of some sort or sauerkraut would have been delicious with it.

Note:  Can use Sweet Onion, Shallots or Leeks, whichever you like...

Smacznego!