Let's cook the Polish way
My mother was a fantastic cook.
But I can't remember, for the life of me, her ever reaching for "The Culinary Arts Institute Polish Cookbook: Traditional recipes tested for today's kitchen."
It was published in 1976, when I was a self-absorbed 13-year-old.
"How to prepare a Polish feast * history of famous Polish foods * menus and recipes your family and friends will love * glossary of Polish food items..."
I am positive she didn't buy it to impress her mother-in-law, my Polish grandmother, since my parents wed in 1952 and I know mom was well past the trying to impress stage.
Just what are famous Polish foods? Pierogi, hunter's stew (bigos), stuffed cabbage, noodles and cabbage and something called fire vodka.
"Beyond bringing the size of Polish cooking under control, we have also, by diligent testing, brought you a rich cuisine that is matched to American kitchen equipment and that contains only those ingredients that are easily found in American markets. We have done this without sacrificing Polish tradition or that great Polish taste. Our testing is the guarantee."
A guarantee like that, well, I swiped the book.
Here's the recipe for hunter's stew, which my Polish grandmother made a lot:
Hunter's Stew (bigos)
* 1 cup chopped bacon
* 1 pound of boneless pork, cut into small cubes
* 3 cloves of garlic, minced
* 3 onions, quartered
* 1/2 pound mushrooms, quartered
* 2 cups beef stock
* 2 Tablespoons sugar
* 2 bay leaves
* 2 cups sauerkraut, rinsed under cold water and drained
* 3 apples, peeled, cored, and cut into chunks
* 2 cups canned tomatoes, with juice, cut into pieces
* 1 cup diced cooked ham
* 1 and 1/2 cups Polish sausage, cut into small chunks
* salt and pepper to taste
Garnish: sour cream, served on the side
Fry the bacon in a Dutch oven, to render the fat. Drain the bacon on the side and reserve. Then toss the pork chunks, garlic, onions, and mushrooms into the rendered fat. Saute on medium low until the meat is browned--about 5 minutes.
Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes.
When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls, sprinkle with the reserved bacon, and serve with boiled potatoes, a bowl of sour cream, and thick, crusty bread.
But I can't remember, for the life of me, her ever reaching for "The Culinary Arts Institute Polish Cookbook: Traditional recipes tested for today's kitchen."
It was published in 1976, when I was a self-absorbed 13-year-old.
"How to prepare a Polish feast * history of famous Polish foods * menus and recipes your family and friends will love * glossary of Polish food items..."
I am positive she didn't buy it to impress her mother-in-law, my Polish grandmother, since my parents wed in 1952 and I know mom was well past the trying to impress stage.
Just what are famous Polish foods? Pierogi, hunter's stew (bigos), stuffed cabbage, noodles and cabbage and something called fire vodka.
"Beyond bringing the size of Polish cooking under control, we have also, by diligent testing, brought you a rich cuisine that is matched to American kitchen equipment and that contains only those ingredients that are easily found in American markets. We have done this without sacrificing Polish tradition or that great Polish taste. Our testing is the guarantee."
A guarantee like that, well, I swiped the book.
Here's the recipe for hunter's stew, which my Polish grandmother made a lot:
Hunter's Stew (bigos)
* 1 cup chopped bacon
* 1 pound of boneless pork, cut into small cubes
* 3 cloves of garlic, minced
* 3 onions, quartered
* 1/2 pound mushrooms, quartered
* 2 cups beef stock
* 2 Tablespoons sugar
* 2 bay leaves
* 2 cups sauerkraut, rinsed under cold water and drained
* 3 apples, peeled, cored, and cut into chunks
* 2 cups canned tomatoes, with juice, cut into pieces
* 1 cup diced cooked ham
* 1 and 1/2 cups Polish sausage, cut into small chunks
* salt and pepper to taste
Garnish: sour cream, served on the side
Fry the bacon in a Dutch oven, to render the fat. Drain the bacon on the side and reserve. Then toss the pork chunks, garlic, onions, and mushrooms into the rendered fat. Saute on medium low until the meat is browned--about 5 minutes.
Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes.
When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls, sprinkle with the reserved bacon, and serve with boiled potatoes, a bowl of sour cream, and thick, crusty bread.
Comments
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