A Taste of Home
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Transcript of A Taste of Home
1
2
Table of Contents
3
16
Dessert
11
vegetable
8
Soup
5
meat
4
Introduction
4
A taste of home means diffrent things to diffrent people, for me
a taste of home will always mean Polish food. Polish cuisine
or “kuchnia polska” is a style of cooking and food preparation
originating from Poland. It has evolved over the centuries due to
historical circumstances meaning Polish national cuisine shares
some similarities with other Central European and Eastern
European traditions as well as French and Italian similarities.
It is rich in meat, especially pork, chicken and beef (depending
on the region), winter vegetables and spices.It is also
characteristic in its use of various kinds of noodles the most
notable of which are kluski as well as cereals such as kasha.
Generally speaking, Polish cuisine is hearty and uses a lot of
cream and eggs. The traditional dishes are often demanding in
preparation. Many Poles allow themselves a generous amount of
time to serve and enjoy their festive meals, especially Christmas
eve dinner or Easter breakfast which could take a number of
days to prepare in their entirety.
Introduction
5
Beat out the pork chops with a mallet until thin.
Season with salt and pepper. Set aside.
On separate plates, pour flour, egg and breadcrumbs.
Dip each chop into the flour, coating on both sides, and then dip into
the beaten egg. finally press the chops on to the breadcrumbs, ensuring
even coating.
Heat sufficient oil/butter in a large frying pan.
When very hot, add the pork chops and cook over high heat for 5
minutes on each side.
Lower heat and cook for another few minutes until golden.
meat
Breaded pork chop
polish pork chop
4 pork chops/pork
tenderloin
salt and pepper
25g plain flour
1 egg, beaten
25g breadcrumbs
Oil/butter for frying
(Kotlet schabowy)Serves 4
Kotlet schabowy is a
Polish variety of pork
breaded cutlet coated
with breadcrumbs
similar to Viennese
schnitzel.
Kotlet schabowy
can be served with
mashed potatoes, rice
or pasta, pierogi, fried
mushrooms, cooked
vegetables (usually
cabbage), with salads or
with coleslaw.
6
Parboil cabbage in a large pot, removing leafs as they fall off into the
water and are tender. Cook till all leaves are tender, but not ripping
apart; usually 15 min. Run under cold water and drain.
Cut the thick membrane off back of each leaf. While cabbage is
cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl add eggs. Add
the sauted onions. Next add salt pepper, celery salt, parsley, and
worcestershire sauce along with the cooked rice and mix thoroughly.
Lay out leaves and depending upon their size, place 2-3 tablespoons
of meat mixture on the wider side. Roll leaf up and over meat, tuck in
sides of leaf, and continue to roll to use all leaves and stuffing.
Place rolls, seam down into a greased roasting pan. Then layer carrots
and mushrooms over cabbage. Mix together the tomato paste, crushed
tomatoes, water and brown sugar and pour evenly over all the rolls.
Season with salt and pepper to taste and bay leaves.
Cover roaster and bake 325 degrees for 2- 2&1/2 hours.Half way
through baking check to make sure there’s enough liquid; additional
water can be added. To serve, spoon sauce over rolls.
Stuffed Cabbage
Stuffed Cabbage
1 cabbage, center core
removed
360g minced meat
(turkey or pork)
2 cups cooked white
rice
1 cup chopped onion
1cup tomato paste
2 cans crushed tomatoes
1 1/2 cups vegetable
stock
1 tbs brown sugar
1/2 tsp salt & pepper
1/4 tsp parsley
1/4 tsp Worcestershire
sauce
1/4 cup butter
4 carrots, sliced
450g mushrooms
2 bay leaves
(Golabki)
Golabki is the Polish word for pigeon, but don’t be put off you don’t
need to use pigeon!
meat
7
Mix butter with garlic, parsley, chive, (or with dill instead of chive)
lemon zest and juice in a small bowl. Add salt and pepper, divide in 4
and form butter “fingers”. Cover with foil and refrigerate.
Flatten chicken fillets between cling film, put one butter finger on each
and roll them around. Ends need to be secured too. Help yourself with
toothpicks to keep the meat together if necessary.
Beat the egg, add salt and pepper, dip fillets in it and then roll in the
bread crumbs. Refrigerate for 1 hour. You can also dip them in the flour
first and then egg and bread crumbs.
Heat up the oil and fry the cutlets till golden. Tastes best with mashed
potatoes and light salad.
meat
Cutlet de Volaille
Cutlet de Volaille
4 chicken fillets
oil
toothpicks
60 g butter
bread crumbs mixed
with flour (3:1)
1 beaten egg
2 cloves of garlic (finely
chopped)
2 tbsp parsley.Chopped
(Optional)
1 tbsp chive. Chopped
(Optional)
1 tbsp dill. Chopped.
(Optional)
1/4 tbsp lemon (zest
and juice)
salt and pepper to taste
(Kurczak De Volaille)Serves 4
8
Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until
tender, about 30-45 minutes. When cool enough to handle, peel and
slice into strips or julienne.
In a medium pot, bring stock to boil, add beets, garlic, sugar, lemon
juice or vinegar, and salt and pepper to taste. Simmer 10 minutes.
Serve hot with boiled potatoes and chopped dill for garnish, or cool
quickly in an ice-water bath and refrigerate to serve cold garnished
with dill and sour cream. Alternativley for a festive alternative serve
with mushroom stuffed mini dumplings.
Beetroot soup
beetroot soup
4 beets, washed
4 cups meat or
vegetable stock
1 minced clove garlic
1 teaspoon sugar
2 tablespoons fresh
lemon juice or 1
tablespoon red-wine
vinegar
salt and black pepper
chopped fresh dill
(Barscht)
Barszcz in its strictly
vegetarian version is
the first course during
the Christmas Eve
feast, served with small
dumplings called uszka
with mushroom filling .
Typically, this version
does not include any
meat ingredients.
Soup
9
Kwas:
Rinse out an earthenware jar or any non-alluminium container with
boiling water. Put the flour in the jar and mix to a liquid paste with a
little of water. Leave the mixture to settle for a few minutes, and then
pour on the remaining boiled water. Chop the garlic and add. Cover
the top of the jar with muslin or pierced cling film and leave in a warm
place for 4 to 5 days to ferment. Strain and use as required. If stored in
an airtight container, it will keep for a few weeks.
The Soup:
Heat the stock. Chop bacon and onion and add to stock. Simmer for 10
minutes. Add mushrooms, kwas, cream and garlic. Season with salt and
pepper. Allow to simmer for 20 minutes and then add potatoes and
sausage. Bring to boil.
Sour Rye Soup
sour rye soup
For the kwas:
75g wholemeal rye flour
600 ml boiled, cooled
water
1/4 clove garlic
For the soup:
1.25 litres stock from
vegetables or beef/
chicken bones
100g bacon
100g onion
1 can of mushrooms
400ml kwas
300ml sour cream
5 medium potatoes,
cooked and diced
100g smoked sausage,
dicedt
(Zurek)Serves 6
Soup
10
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 parsley or dill into the pot at this
time.
Mushroom SoupMushroom Soup
450g white button
mushrooms
2 tablespoons butter
1/2 sweet onion, diced
1 lt vegetable broth
1 tbs flour
1/2 cup sour cream
salt
1 tsp apple or white
vinegar
parsley or dill to
garnish, if you like
(Zupa Pieczarkowa)Serves 6
Soup
All Polish mushroom
soups are cooked on
meat and vegetable
stock. Still, mushrooms
dominate both a list of
ingredients and a bunch
of tastes and aromas
of the resulting Polish
food.
11
Place dried mushrooms in a medium bowl. Pour over boiling water and
let steep for 30 minutes or until mushrooms have softened. You may
chop the mushrooms, but leaving them whole makes for a chunkier
dish. Set aside with soaking liquid.
Meanwhile, in a oven or large pot with a lid, saute onion and fresh
cabbage in bacon drippings or vegetable oil. When cabbage has
collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and
reserved mushrooms and their soaking liquid, being careful not to pour
off the sediment in the bottom of the bowl.
Mix well and bring to a boil over medium heat. Lower heat to low and
simmer covered for 1 1/2 hours, stirring occasionally and adding liquid
as needed to prevent burning.
When ready to serve, remove bay leaf and any bones from meats.
The longer this cooks the better it tastes, and it’s even better served the
next day.
vegetable
Polish Hunter’s Stew
polish pork chop
1/2 ounce dried
mushrooms
2 cups boiling water
1 tbs vegetable oil
1 medium onion,
chopped
1 small cabbage,
chopped
1 pound sauerkraut,
1/2 pound smoked
Polish sausage
1/2 pound cooked fresh
Polish sausage
1 pound boneless meat
3 large tomatoes,
chopped
1 cup dry red wine
1 bay leaf
Salt and black pepper
to taste
(Bigos)Serves 6 -8
Bigos is considered the national dish of Poland.
It’s a hearty, long-simmered meat and sauerkraut stew that goes back
centuries. It was traditionally served at the start of the hunting season,
from fall through Shrove Tuesday, or until the family’s supply of barrel-
cured sauerkraut ran out.
12
Serves 12
For the sauerkraut filling: melt the butter in a medium frying pan over
medium heat. Cook the onion, stirring, about 5 minutes or until soft.
Add the drained sauerkraut and cook for 5 minutes. Season to taste
with salt and pepper; transfer to a bowl. Cool.
For the potato filling: melt the butter in the same pan over medium
heat. Cook the onion, stirring, about 5 minutes or until soft. Stir into
the mashed potatoes; season with to taste with salt and pepper.
For the dough: beat together the eggs and sour cream in a large bowl
until smooth. Sift together the flour, salt and baking powder; stir into
the sour cream mixture until dough comes together. Knead the dough
on a lightly floured surface until firm and smooth. Divide the dough
in half, then roll out one half to 3mm thickness. Cut 8cm rounds from
dough using a biscuit cutter.
lace a small spoonful of the mashed potato filling into the centre
of each round. Moisten the edges with water, fold over, and press
together with a fork to seal. Repeat with the remaining dough and the
sauerkraut filling.
Polish Dumplings(Pierogi)
Possibly the most
popular Polish food,
these dumplings can be
served with any filling
limited only by your
imagination but the
most popular in poland
are; sourkraut, cheese
and potato or meat
pierogi (usually pork or
chicken).
Sweet varaities also
exist with cherry,
blueberry or strawberry
fillings and garnished
with icing sugar.
vegetable
polish dumplings
13
Polish Dumplings
polish dumplings
For the Filling:
2 tablespoons butter
1 small brown onion,
chopped finely
1 1/2 cups sauerkraut,
drained and chopped
finely
20g butter
1 small brown onion,
chopped finely
2 cups cold mashed
potatoes
1 teaspoon salt
1 teaspoon white
pepper
For the Dough:
3 eggs
250g sour cream
3 cups (450g) plain
flour
1/4 teaspoon salt
1 tablespoon baking
powder
(Pierogi)
vegetable
Bring a large saucepan of lightly salted water to the boil. Add perogies
and cook for 3 to 5 minutes or until pierogi float to the top. Remove
with a slotted spoon. Can be frozen for later.
Best served with finley chopped fried onion.
14
Slice cucumbers very thinly.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve.
t’s a great accompaniment to pork, ham, chicken, fish, just about
anything. Choose thin cucumbers with small seeds or the seedless
variety. Dress this just before serving so the dish doesn’t become
watery.
For a unique take on the dish have it next to indian curry.
Cucumber Salad
cucumber salad
2 cucumbers
2 tablespoons sour
cream or 2 tablespoons
yogurt
salt and pepper, to taste
1 teaspoon chopped
fresh dill
(Mizeria)
vegetable
Legend has it this dish
was a favorite of Queen
Bona Sforza, an Italian
princess who married
Polish King Sigismund
I in the 16th century.
Homesick for her native
Italy where cucumbers
were common,
everytime she ate it, it
made her cry. Hence
the Polish word for
“misery,” derived from
the Latin.
15
Cook and mash potatoes. Wait until they cool off then mix the potatoes
with flour until you have a loose dough that does not stick to your
fingers.
Roll out the dough on a floured board and cut into thin noodle strips.
Bring some salted water to boil and drop the noodles into it.
They are ready when they float to the surface.
Fry onion and pieces of bacon in a little oil and pour over Kopytka in
serving dish. Serve.
Little Hooves
Little Hooves
4 large potatoes (the
best are Idaho), cooked
and mashed
3 1/2 to 4 cups flour
Pinch of salt
Bacon (small cubes)
1 Onion
(Kopytka)
vegetable
Kopytka, kapytki
(literally "little hooves")
are a kind of potato
dumpling. They are
very similar to gnocchi
although they are
typically served baked
with cheese, fried bacon
or onion.
Serve these as a stand
alone dish, or as a side
dish with other food.
Also try and experiment
with different sauce
toppings to suit you.
16
In a large mixing bowl, whisk together all dry ingredients.
Separate the eggs, adding the yolks to the dry ingredient mixture,
and placing the whites in a small mixing bowl. Beat whites until
moderately stiff; set aside.
Add milk and melted butter to dry ingredient mixture and blend.
Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron
and bake.
Cover waffle in whipped cream and apply fresh fruit and jam as you
like. Nuts and dried fruit can also be used.
Polish Waffles
polish waffles
1 1/3 cups flour
4 teaspoons baking
powder
1/2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1/2 cup butter, melted
1 3/4 cups milk
whipped cream
fresh fruit of choice
jam of choice
(Gofry)
A popular dessert, it is
very popular in coastal
regions where you can
buy it from food stands
at the beach but you
can find it throughout
Poland and it basically
consists of waffles on
which a variety of
toppings are applied.
Dessert
17
Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high
speed until thick and lemon colored, about 5 minutes. Beat in sugar,
cream, vanilla and rum. Add flour and beat until blisters form, about
5 minutes. Turn dough out onto a floured board, divide in half, cover
with plastic wrap and let rest for at least 20 minutes. Working with half
of the dough at a time, roll out to 1/8-inch thickness. Cut into 2-inch-
wide strips. Cut these strips on the diagonal at 4-inch intervals.
Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit
in the center of each strip of dough. Then pull one end through the
slit to form a bow. Fry 6 chrusciki at a time for 1 minute or less per
side or until golden. These fry quickly, so watch closely. Drain on
paper towels. Dust with confectioners’ sugar. Some like to drizzle their
chrusciki with honey. These pastries tend not to store well, but if kept
tightly covered, they can be recrisped in a 350-degree oven for a few
minutes and served the next day.
Angel wings
polish pork chop
5 large egg yolks, at
room temperature
1 large whole egg, at
room temperature
1/2 teaspoon salt
1/4 cup confectioners’
sugar
1/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum or
brandy
2 cups all-purpose flour
Canola or vegetable oil
Confectioners’ sugar
(Chruciki)
Dessert
18
Prepare the stuffing: scald the poppy-seeds with boiling water, drain.
Drain and mince three times. Melt butter and honey in a saucepan,
add vanilla, almonds, currants and orange peel.
Mix well, add poppy-seeds and fry for 10-15 min. Leave to cool, add
beaten egg whites and rum, mix lightly. Mix the yeast with cream.
Sift the flour into a mixing bowl, beat in an egg, add sugar, yeast with
cream, lemon peel and salt. Chop all the ingredients with a knife, then
knead the dough.
Transfer onto a square. Spread the dough evenly with the stuffing,
leaving 2 cm margins on opposite sides. Roll up the dough into a roll
and transfer to a greased baking tin.
Leave to stand in a warm place for 1 hour. When the dough rises,
pierce it in a few places, transfer to a medium hot oven and bake for
40-50 minutes.
Poppy-seed cake
Poppy-seed cake
400 g flour, 150 g
butter, 100g icing sugar,
5Og yeast, 2 eggs, 3
tablespoon sour, cream,
1 tablespoon grated
lemon peel, salt.
400 g poppy-seeds,
150 g butter, 200 g
sugar, 100 g almonds,
4 tablespoons currants,
4 tablespoons honey, 2
egg whites, 5 ml rum,
2 tablespoons chopped
orange peel fried in
sugar, 1/2 vanilla pod
(Makowiec)
Makowiec is a classic
dessert or tea bread that
is commonly served
during polish holidays.
Dessert
19
To make the batter, sift the flour into a large bowl. Add the egg and egg
yolks. Stir in the milk, water, oil and nutmeg. Mix together thoroughly.
Whisk the egg whites with salt until stiff, and fold into batter.
Grease a pancake pan or frying pan with butter. When hot, pour in a
enough batter and cook on both sides until lightly browned. Continue
until all the batter is used. Keep the pancakes warm in the oven at low
heat.
To make filling, push the curd cheese through a sieve, cream the butter
with the egg yolk and add to the cheese. Add sugar and vanilla sugar.
Stir in milk if the mixture is too stiff. Put a spoonful of filling on each
pancake, fold over and serve hot.
Polish Pancakes
polish pancakest
225g plain flour
1 egg
3 eggs, separated
300 ml milk
300 ml water
1 tbs oil
pinch of nutmeg
1 tsp salt
25g butter for greasing
250g curd cheese
25g butter
1 egg yolk
sugar to taste
pinch of vanilla sugar
milk
(Nalesniki)
These pancakes can
be alternatively served
with jam.
Dessert
Serves 6
20